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Three Sauces, One Stop
A trio of sauces rules the South Carolina barbecue
scene. Around the capital city, you can get a taste of
them all. by jennifer v. cole
E
◀ Myers BBQ House
Truth be told, the last
thing this juicy barbecue
needs is sauce. Resident
chef Chris Rice, son of
previous owners Carolyn
and Gerald Myers, doesn’t
rub, marinate, or baste his
pork. He lets the hickory
and oak do all the work,
like an airborne marinade.
“Just let it chill, man,” is
his mantra. But if you
want to add a little extra
tang, they have all three
sauces on hand. 10324
Wilson Blvd., Blythewood;
(803) 754-7400.
Jackie Hite’s
Barbecue Every
Hudson’s
Smokehouse Grab a
Friday, Jackie Hite, a
rotund gentleman with a
gravelly voice, splays a
mustard-basted pig on his
lunch buffet for the weekly
pig-pull. Though his
sharp mustard sauce,
pulled pork, and hash
are available all the time,
Friday is the day for the
crispy skins and deliciously fatty meat behind
the ribs. As Jackie says,
“If barbecue ain’t got
grease, it ain’t worth
eating.” 467 East
Columbia Avenue,
Leesville; (803) 532-3354.
Cash or checks only.
spot on the patio or in the
spacious dining room at
this house of pig, where
the mustard’s sweet with
hints of honey, the vinegarand-pepper’s got bite, and
the tomato sits on the
tongue with a tangy
sweetness. All three complement the tender shoulder meat. If cold beer and
smoky pork go hand-inhand for you, Hudson’s is
the spot. It’s one of the few
’cue joints in the area that
serves alcohol. 4952
Sunset Blvd., Lexington;
www.hudsonssmokehouse.
com or (803) 356-1070. •
Going Whole Hash
Chris Rice
If there’s hash on the menu, you know you’re in South Carolina. Traditionally, liver, pork,
and chicken stew together for upward of six hours to make this pulpy, brown blend, a
distant cousin to Brunswick stew. Spooned over rice (or even pulled pork), it’s the
unofficial state gravy. Taste it before you go whole hog.
© Southern Living, Inc. April 2009
Used with permission
photographs: gary clark
veryone’s got an opinion about barbecue. And anyone worth
their hickory smoke knows that you’ll get a different take on
what locals call the real deal, depending on where you roll up
your sleeves.
In South Carolina, it’s all about the sauce. Three different styles
dominate: along the coast and up toward Columbia, people swear by
mustard. The folks of the Pee Dee region prefer vinegar-and-pepper
sauce. And Upstate, it’s tomato-based. Consider the area around
Columbia the crossroads—a place to get your hands (and mouth) on all
three varieties.
TIP Many barbecue joints throughout South Carolina are closed a few days
each week. Call ahead to confirm the hours before you make the drive.