I haven’t visited Charleston (or anywhere in the southeast) for two and half years, so it was essential, during this visit, to find some good barbecue. Charleston has, of course, many barbecue restaurants; thus we found ourselves checking out one of the newer favorites, Rodney Scott’s Whole Hog BBQ. We visited at lunchtime on a Saturday – and were lucky to find a table for two. It’s a simple counter-service joint: wait in a long line, order at the counter, get a number, and some time later your order will be delivered to the table.
The food was good, justifying the hefty crowd of locals and tourists alike. The sauce was typical of lowcountry bbq – based on vinegar and mustard – as was the menu. I ordered their ‘orignal’ dish, the “king of the menu”: an open-face sandwich covered in pulled pork and sauce, sprinkled with “cracklin’s” (fried pork skins). Very good – though I should have skipped the freezer-bag fries and ordered a more traditional side like hush-puppies or collard greens.
David Kotz 