Saturday, May 13, 2017

Hemingway SC: Scott's BBQ

Scott's BBQ is widely considered to be one of the top BBQ restaurants in the country; some consider it the best. The pitmaster specializes in whole hog BBQ, although they also serve chicken. I was in the mood for adventure, so I climbed into the car in the morning and drove most of the day to get here. It is located at a country crossroads. Given the national reputation, I expected the patrons to be more touristy, but many seemed to be locals. But hey, if I lived here, I would eat here regularly myself. I didn't get a chance to look at the pit out back. Inside is a country store with a few tables. The walls are adorned with photos of the Obamas, a variety of stars, and BBQ awards. The ladies who run the store are very, very nice.

This is the first time I've seen a whole hog on the menu. That price seems pretty reasonable. But I wasn't quite that hungry so I ordered a BBQ plate plus a bag of pork rinds.

The rinds were great, with superb crunch and great flavor.

Here is the complete package. Below the bread are a fork, cole slaw, and beans. The cole slaw was good. The beans were perhaps the best I've had at a BBQ place. They weren't overpowered with sugar. The two flavors that came through very clearly were the richness of the beans and the pork.

And here is the pork. It was superb, well worth the trip. Most pulled pork ends up at least a little dry. This meat was moist and flavorful, a real joy to eat. I first ate some as-is, then added the sauce, which is a thin vinegar sauce. The sauce looks innocuous enough but it makes itself known with a nice finish. I really enjoyed it.

The pork was so good that I went back for ribs. I don't think that I've ever had ribs from a whole hog before. I think it gives a superior experience. Ribs that have been butchered are cooked very evenly, giving a uniform experience around the rack. In the hog, some parts come out crunch, other ribs softer. I really enjoy the variety of textures and flavors.

Scott's definitely lives up to its large reputation. I won't be here every week, but I will come back.

No comments:

Post a Comment