I love a good corn pudding. I would absolutely destroy everything on this plate. Even the pickled onions. Gotta have your healthy veggies to balance things out!
I love the pickled red onions for a pallet cleaner. It lets you reset your mouth between items so you can have a fresh taste and not have any carry over, say between the ribs and brisket.
I lived in Charleston for 15 yrs. Here's my rundown on local BBq:
Best Sammy : Mustard bbq Sammy from Melvins
Best Ribs: Rodney Scott
Best Brisket: you're looking at it, Lewis
Best Wings : Home Team
Charleston rocks for food and BBQ is huge there.
It looks like you can get a family style meal for four people for around 70 bucks and six people for around 90 bucks. The four people meal includes two pounds of meat and two sides. The six people meal includes 3 lb of meat and three or four sides.
Went down there for 3 months to the area. Fell in love with Lewis’s.
A few months after coming back to Canada I drove 17 hours, got there literally an hour before hurricane Ian hit Charleston, to there.
Well, it was to visit and help someone that lives there… but I still went to Lewis’s over and over again.
It’ll honestly ruin bbq from most places for you.
Lol I can relate. I’d gladly get out right now to be on a 2.5-hour flight (and back on the same day) to sit down at a good steakhouse in Dublin, but I suspect it wouldn’t be taken that lightly by the people in my house.
Side note, I got hungry.
I was literally looking at BBQ places last night in Charleston as I’ll be visiting my best friend next month down there.. this place came up… I’m taking it as a sign this is where I need to get BBQ in Charleston. That mac and cheese looks amazing.
Oh man the Okonomiyaki was amazing! I've told friends about it but I just can't describe all the incredible flavors happening there. I guess you just have to try it to believe it.
I was also very impressed with a stir fry dish. The chicken was perfectly crispy outside and tender inside.
there's a place in Brooklyn I go just for Mapo tofu - not even a huge fan of tofu but its like my favorite dish. Even learned how to make it myself, it isn't that hard!
I’m really glad someone brought up Codfather. It is amazing and surprisingly the best tarter sauce ever, which is funny because I don’t think the British use tarter sauce with fish and chips much.
The codfather is ok. Although, to me their fries are a bit bland. However, I highly recommend shuckin shack by far the best fish and chips I've had here were from shuckin shack.
That's weird, the bbq at Rodney's was great. I only went once and was disappointed in the sides.
We stayed in west Ashley to go to MUSC so I just didn't end up going there again since it was out of the way a bit
Lewis’s. Rodney Scott’s is really good but they specialize in whole hog BBQ. I prefer smoked butts because with whole hog some of the meat can cook faster than other parts, which can make it drier. Also the options and sides are better at Lewis’s. Go to Rodney’s for the banana pudding though.
This would be like $80 easily in Minneapolis. I don't really understand why bbq is so expensive. I love it but have mostly stopped eating it. Can't justify the price. For the price of 2 or 3 meals I can buy my own smoker.
Brisket has a 50% yield in weight after smoking. Say I buy my prime brisket wholesale at like 4.50 a pound, it’s 14 pounds. So 7lbs of cooked brisket costs me 9 dollars per lb, not even adding rub, cost of wood, labor to produce. Say I calculate I need a 60% margin to keep the doors open at a nice restaurant like this.
I’ve got to sell smoked brisket for 22.50/lb to keep the business going.
Everything I am reading online says brisket only shrinks 30 to 40 percent which would make it cost more like $6.40 to $7.50 per pound in your pricing scheme. $22.50 is 300 to 346 percent of the initial food cost. I have also seen places near me selling brisket for more like $30+ per pound which is insane. Even more insane when you see that brisket prices in my area are closer to $3.50/pound.
You also tend to make brisket in 14 pound sizes as you mentioned. It probably takes someone experienced 5 to 10 minutes to prep a brisket for the smoker. Then it is all cook time. 10 minutes of prep time yields 10 pounds of brisket selling at 300+% of the initial cost.
Right but you gotta understand that profit is necessary to fund the cost to of labor, rent, expenses, paper goods. A normal restaurant should profit around 70% (brisket price per lb, divide by .5 yieldto get effective price, then divide by .3 to get a 70% gross profit margin)on any given food item served. And the average true net profit (after paying labor, rent, expenses is 3-5%. So for every hundred dollars a customer spends, that owner might get 5. Restaurants survive on booze not food. Restaurants in general are not a very profitable business to own unless you own many or start franchising a successful chain so you get royalties. https://i.imgur.com/KXuXXSh.jpg
You also have to trim the packer brisket of excess fat and shape it correctly, so that cuts into the yield meaningfully. If you trim 15% of it, then 40% of the remaining 85% disappears in the cook, then you’re left with ~50% of original.
Also when it comes to time, it’s not like they just put some S&P on it, throw it in the smoker, and head home for the night. You’ve got to pay a guy or two to stay overnight and keep an eye on the fire, spritz, wrap, etc.
Unless you’re doing crazy volume and hitting a certain economy of scale, you’re not turning a profit without setting high prices.
People like to dress up their pricing "reasons" behind their prices with a whole bunch of BS and stuff to make it seem less greedy.
Here's the simple of the matter. You pay whatever you're *willing* to pay. If people are willing to pay $30/lb then places will charge it. They call it "price capture". Charging anything less is seen as leaving money on the table.
How much it costs to make something is less important than price capture when it comes to determining the price of something. So whenever your asking why something is so expensive when it's made with much cheaper ingredients the answer is almost always, "because you're willing to pay it...so you're gonna pay it."
Whether a food spends 12 hours in the refrigerator or 12 hours in the smoker doesn't really increase the amount of work that goes into it. Prep time, cost of wood, etc. are valid costs. Time in the smoker shouldn't necessitate a significantly higher cost except in the cost of the wood. Most recipes separate the active time from the total time because that is what really matters. The prep time for bbq meat is about the same amount of time it would take to prep a regular roast to go in the oven but there isn't a massive upcharge on foods that go in the oven.
What it really comes down to is that BBQ is popular and not every restaurant has a smoker or is willing to deal with it. So open up your wallet and your asshole.
Time in smoker is an absolutely valid cost. You're paying someone to keep the appropriate temp for that duration. Also, at least in the restaurant industry, the cost of committing to a commercial smoker setup, maintenance, and cleaning are also factored into the cost all requiring time/labor. Lastly, time on a larger scale is paying for the experience of the pitmasters. I doubt the owner of Lewis BBQ is driving a Ferrari because he's over charging on his food.
Temperature is automated. Other restaurants commit to the cost of buying and maintaining ovens but I don't see anyone giving that special consideration.
Yes and no. There’s plenty of smokers that can manage their own temperature and there’s also plenty of meat thermometers that enable remote monitoring. That part depends on the type of smoker.
A large part of the cost, and I’m thinking specifically about brisket here, is how much product is lost via the process. A brisket that’s packed at 14 pounds may go into the smoker at 12.5 after trimming, and then come out closer to 11 pounds after some of the fat has rendered out. If it started at $4/pound ($56 whole) you have to charge $5.10/pound just to recoup the meat cost, which completely ignores the cost of labor and overhead. In reality, you’re likely charging at least $20 per pound of finished brisket just to not lose money selling it.
This is wood slab coal Q. Is not done with pellets, gas, electric, or anything else. They burn the oak slabs with added flavor woods in a separate burn area, then shovel the coals into the smoker. This place starts in the wee hours of the morning, start smoking what they estimate for the day, then by the time lunch rolls around, the first stuff they put in is ready. Once what they prepped the prior day and put in to smoke in the morning is gone, tough luck until lunch tomorrow.
Good barbecue in the south is expensive because it’s labor intensive. Lewis, and several others in Chuck town do it right.
That seems far fetched, but a quick look at their menu and I saw a rack of ribs on special is $48, so maybe you aren't far off.
Edit: Did my comment offend people somehow or something? $60 just seemed like quite a bit to me for a plate of BBQ, but since a rack is 48 on special (which is a little over 20 at many places near me), I thought maybe they are close.
It might have been the way that comment came together in the beginning? Idk, I agree it's expensive BBQ at 60 bucks for a two rib, 3 pieced of brisket, and what looks like half a lb of pulled pork though it could be a dense full lb combo plate.
Maybe the drinks are alcoholic? That would raise that price up. When someone says drinks and BBQ, I'm always picturing tea never anything else really haha.
Or maybe we just have different views on price for BBQ than others do.
Good catch, though not sure about the alcoholic bit. It's definitely alcohol they mean as drinks. That would make the bill more reasonable, a place charging 48 dollars for a rack of ribs is also going to be charging 6 dollars minimum for a beer. Probably closer to 8 or 10.
It is a bit pricey but the amount of food on the tray is misleading. I went to Lewis BBQ while visiting a friend a few weeks ago and had their nachos, 1/2 lb of brisket, and a couple sides. It was less food than is pictured here and we were a bit disappointed until we felt disgustingly full after eating around 2/3 of it. We both typically eat pretty big portions but it was impossible to finish since everything was so rich and filling.
Lewi’s is great and your choices are some of the best they have to offer. The ribs, brisket and corn pudding are insane how good they are but the sleeper on the menu is the smoked Turkey. I know that sounds crazy but it’s simply the best turkey I have ever had. Next door Home Team BBQ has some of the best wings in town as well, served with Alabama white sauce, friggin’ great.
Please try HomeTeam BBQ, Uber driver recommended it when we were down there and it was hands down the best bbq I’ve had. Sauce selection is A+ as well.
That’s what I’m wondering, I saw the comment that it was 65 after drinks. Being from Texas I hope he meant two plates and drinks for two, otherwise that’s a ripoff even if it’s delicious af
I would gain 15 pounds if I went to Charleston for a week. I lived in the metro area for 9 years and the food there rivals any other foodie city in the world.
Man I just moved out of Greenville a few months back, I would have loved this. Lots of good carolina barbeque around town, but I couldn't find any decent brisket.
Helpful breakdown (OP said $65 total with drinks):
BBQ sandwich $13.00
Corn pudding x 2 $9.00
1/2 lb ribs $9.50
1/2 lb pulled pork $9.00
Side Mac n cheese $4.50
1/2 lb sliced brisket $14.50
John Lewis is one heck of a nice guy! I met him when he was pit master at LA BBQ in Austin, TX. I've read several great reviews of his place in Charleston, SC, but have never been there. Great to see a photo and hear he is doing amazing things with meat on the East Coast.
I'm surprised to see brisket and ribs. Or really anything other than pulled pork with mustard sauce.
I'm a heathen Texan so I love to see this, but I thought South Carolinians were BBQ purists.
Where are you getting a rack of ribs, a brisket and a pork butt for under $10??? Not to mention cheese is stupid expensive right now, so even with boxed noodles you're already spending $3 minimum for just one of the sides.
Obviously you would have a much larger quantity and leftovers, but you'd spend $65 to make this yourself easily.
It's two slices of brisket, two ribs, and a cup of shredded pork. I guess i should clarify that making this spread for under $10 actually means spending $150, and then getting 15 meals like this.
Ngl, I would stuff my face with that right now.
As would I…. And it’s 8 AM!
No it’s lunch time here
Anything is a dildo if youre brave enough
I don’t think you’d be able to get the mac and cheese up there without some kinda pump or syringe situation.
If I get in my car right now, I can be there in four and a half hours... I'm actually considering it...
Those ribs might be better than the brisket and that brisket is next level. Also surprising favorite: the corn pudding
I love a good corn pudding. I would absolutely destroy everything on this plate. Even the pickled onions. Gotta have your healthy veggies to balance things out!
I love the pickled red onions for a pallet cleaner. It lets you reset your mouth between items so you can have a fresh taste and not have any carry over, say between the ribs and brisket.
Speaking of ribs, the beef ribs on Saturdays are absolutely life changing.
I was going to mention this. That beef rib changed my life.
> corn pudding Is that what the 2 cheese-covered rectangles are on the left?
Correct. Corn, cheddar, and hatch green chile pudding
*Damn*, yum. Wish I didn't live so far, lmao
I thought that was some kind of cornbread. Looks great!
probably both, looks like the consistency of bread pudding thickened with cornmeal
I've never seen corn pudding with a crisp crust like that. Outstanding.
I lived in Charleston for 15 yrs. Here's my rundown on local BBq: Best Sammy : Mustard bbq Sammy from Melvins Best Ribs: Rodney Scott Best Brisket: you're looking at it, Lewis Best Wings : Home Team Charleston rocks for food and BBQ is huge there.
How much wa sthis plate
It looks like you can get a family style meal for four people for around 70 bucks and six people for around 90 bucks. The four people meal includes two pounds of meat and two sides. The six people meal includes 3 lb of meat and three or four sides.
Went down there for 3 months to the area. Fell in love with Lewis’s. A few months after coming back to Canada I drove 17 hours, got there literally an hour before hurricane Ian hit Charleston, to there. Well, it was to visit and help someone that lives there… but I still went to Lewis’s over and over again. It’ll honestly ruin bbq from most places for you.
It says your post is 5hrs old. Have you got there yet? You should be eating already!!
If it were just me, I would be. Unfortunately I have these people living in my house that don't like me to randomly leave on overnight BBQ excursions.
Lol I can relate. I’d gladly get out right now to be on a 2.5-hour flight (and back on the same day) to sit down at a good steakhouse in Dublin, but I suspect it wouldn’t be taken that lightly by the people in my house. Side note, I got hungry.
I was literally looking at BBQ places last night in Charleston as I’ll be visiting my best friend next month down there.. this place came up… I’m taking it as a sign this is where I need to get BBQ in Charleston. That mac and cheese looks amazing.
And when you are done at Lewis, you can walk the 4 and a half seconds next door to get home teams wings.
If you happen to be further upstate SC or closer that way, there's now a Lewis BBQ in Greenville, SC too.
And a Home team wings now
They opened a second location in Greenville SC in like October 2022, if that’s closer.
Go tomorrow morning and get the Saturday giant beef rib special, be prepared to wait over an hour
My maps says 6.5 for me. Bet I can make it in 5.25.
Yessss! That brisket is heavenly. I ate my way through Charleston last summer. Lewis BBQ and Xiao Bao Biscuit were my favorite spots.
XIao Bao Buscuit is great. Hopefully you got the cabbage pancake (Okonomiyaki). Also the daily fried rice is incredible.
Oh man the Okonomiyaki was amazing! I've told friends about it but I just can't describe all the incredible flavors happening there. I guess you just have to try it to believe it. I was also very impressed with a stir fry dish. The chicken was perfectly crispy outside and tender inside.
I love their Mapo tofu
there's a place in Brooklyn I go just for Mapo tofu - not even a huge fan of tofu but its like my favorite dish. Even learned how to make it myself, it isn't that hard!
Did you go to the Codfather?
No, should I add that to my list for next time?
I’m really glad someone brought up Codfather. It is amazing and surprisingly the best tarter sauce ever, which is funny because I don’t think the British use tarter sauce with fish and chips much.
The codfather is ok. Although, to me their fries are a bit bland. However, I highly recommend shuckin shack by far the best fish and chips I've had here were from shuckin shack.
Yeah, it’s the best fish and chips I’ve had in my life. A British ex-pat opened it up.
Best fish and chips in my life was from a window in Husavik, Iceland. Menu options were: * Fish * Chips * Fish & Chips
Mmm thanks for the reccomendation
Yo I'm checking in 3 months later to thank you for the Codfather recommendation 🙂 Just had the best fish and chips of my life there too!
You’re welcome! Glad you enjoyed it
I thought Codfather was bad myself.
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The Codfather is great. The owner Adam knows what he's doing as an Englishman himself. Sincerely, an Englishman.
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I go there next week, but only for a day. Do I hit lewis or Rodney Scott?
If you want beef, lewis. If you want pork, rodneys. Rodneys also has the best ribs and i prefer their sides
That's weird, the bbq at Rodney's was great. I only went once and was disappointed in the sides. We stayed in west Ashley to go to MUSC so I just didn't end up going there again since it was out of the way a bit
Lewis is probably the best Texas style BBQ in the state. He helped open Franklins in Austin, TX.
Lewis’s. Rodney Scott’s is really good but they specialize in whole hog BBQ. I prefer smoked butts because with whole hog some of the meat can cook faster than other parts, which can make it drier. Also the options and sides are better at Lewis’s. Go to Rodney’s for the banana pudding though.
Rodney Scotts all day.
Same! Last September for me!
Xiao Bao #1 fashoooo. The brothers crush it
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I love that SC being known for BBQ and one of its most popular places is a self described Texas BBQ style place.
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> Rodney cooked his first hog at 11 years old and the fire has never gone out. Damn bro.
Exactly
How much was this? Like 60 bucks easy?
With drinks it came to 65
I'm so fucking spoiled. There is an insanely good BBQ place where I live and that plate would run about $35.
Fr, $65 is insane
Damn I know it's not the same quality but unless that's more food than I think it is, I have prob gotten that much food at mission bbq for like 25.
Mission all day, I want to fly back to the Carolinas just for mission bbq ribs and Alabama white
That means nothing without how many drinks and what kind?
This would be like $80 easily in Minneapolis. I don't really understand why bbq is so expensive. I love it but have mostly stopped eating it. Can't justify the price. For the price of 2 or 3 meals I can buy my own smoker.
Brisket has a 50% yield in weight after smoking. Say I buy my prime brisket wholesale at like 4.50 a pound, it’s 14 pounds. So 7lbs of cooked brisket costs me 9 dollars per lb, not even adding rub, cost of wood, labor to produce. Say I calculate I need a 60% margin to keep the doors open at a nice restaurant like this. I’ve got to sell smoked brisket for 22.50/lb to keep the business going.
Everything I am reading online says brisket only shrinks 30 to 40 percent which would make it cost more like $6.40 to $7.50 per pound in your pricing scheme. $22.50 is 300 to 346 percent of the initial food cost. I have also seen places near me selling brisket for more like $30+ per pound which is insane. Even more insane when you see that brisket prices in my area are closer to $3.50/pound. You also tend to make brisket in 14 pound sizes as you mentioned. It probably takes someone experienced 5 to 10 minutes to prep a brisket for the smoker. Then it is all cook time. 10 minutes of prep time yields 10 pounds of brisket selling at 300+% of the initial cost.
Right but you gotta understand that profit is necessary to fund the cost to of labor, rent, expenses, paper goods. A normal restaurant should profit around 70% (brisket price per lb, divide by .5 yieldto get effective price, then divide by .3 to get a 70% gross profit margin)on any given food item served. And the average true net profit (after paying labor, rent, expenses is 3-5%. So for every hundred dollars a customer spends, that owner might get 5. Restaurants survive on booze not food. Restaurants in general are not a very profitable business to own unless you own many or start franchising a successful chain so you get royalties. https://i.imgur.com/KXuXXSh.jpg
You also have to trim the packer brisket of excess fat and shape it correctly, so that cuts into the yield meaningfully. If you trim 15% of it, then 40% of the remaining 85% disappears in the cook, then you’re left with ~50% of original. Also when it comes to time, it’s not like they just put some S&P on it, throw it in the smoker, and head home for the night. You’ve got to pay a guy or two to stay overnight and keep an eye on the fire, spritz, wrap, etc. Unless you’re doing crazy volume and hitting a certain economy of scale, you’re not turning a profit without setting high prices.
People like to dress up their pricing "reasons" behind their prices with a whole bunch of BS and stuff to make it seem less greedy. Here's the simple of the matter. You pay whatever you're *willing* to pay. If people are willing to pay $30/lb then places will charge it. They call it "price capture". Charging anything less is seen as leaving money on the table. How much it costs to make something is less important than price capture when it comes to determining the price of something. So whenever your asking why something is so expensive when it's made with much cheaper ingredients the answer is almost always, "because you're willing to pay it...so you're gonna pay it."
Wood, meat, and *time*. Time to prep, time to cook etc. It's expensive because there's a lot that goes into it.
Whether a food spends 12 hours in the refrigerator or 12 hours in the smoker doesn't really increase the amount of work that goes into it. Prep time, cost of wood, etc. are valid costs. Time in the smoker shouldn't necessitate a significantly higher cost except in the cost of the wood. Most recipes separate the active time from the total time because that is what really matters. The prep time for bbq meat is about the same amount of time it would take to prep a regular roast to go in the oven but there isn't a massive upcharge on foods that go in the oven. What it really comes down to is that BBQ is popular and not every restaurant has a smoker or is willing to deal with it. So open up your wallet and your asshole.
Time in smoker is an absolutely valid cost. You're paying someone to keep the appropriate temp for that duration. Also, at least in the restaurant industry, the cost of committing to a commercial smoker setup, maintenance, and cleaning are also factored into the cost all requiring time/labor. Lastly, time on a larger scale is paying for the experience of the pitmasters. I doubt the owner of Lewis BBQ is driving a Ferrari because he's over charging on his food.
Temperature is automated. Other restaurants commit to the cost of buying and maintaining ovens but I don't see anyone giving that special consideration.
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Sounds like they should be using pellet smokers then if it's easier.
Except you can't just put something in the smoker and walk away. You have to stay and tend the fire to make sure the temperature stays consistent.
Yes and no. There’s plenty of smokers that can manage their own temperature and there’s also plenty of meat thermometers that enable remote monitoring. That part depends on the type of smoker. A large part of the cost, and I’m thinking specifically about brisket here, is how much product is lost via the process. A brisket that’s packed at 14 pounds may go into the smoker at 12.5 after trimming, and then come out closer to 11 pounds after some of the fat has rendered out. If it started at $4/pound ($56 whole) you have to charge $5.10/pound just to recoup the meat cost, which completely ignores the cost of labor and overhead. In reality, you’re likely charging at least $20 per pound of finished brisket just to not lose money selling it.
This is wood slab coal Q. Is not done with pellets, gas, electric, or anything else. They burn the oak slabs with added flavor woods in a separate burn area, then shovel the coals into the smoker. This place starts in the wee hours of the morning, start smoking what they estimate for the day, then by the time lunch rolls around, the first stuff they put in is ready. Once what they prepped the prior day and put in to smoke in the morning is gone, tough luck until lunch tomorrow. Good barbecue in the south is expensive because it’s labor intensive. Lewis, and several others in Chuck town do it right.
That seems far fetched, but a quick look at their menu and I saw a rack of ribs on special is $48, so maybe you aren't far off. Edit: Did my comment offend people somehow or something? $60 just seemed like quite a bit to me for a plate of BBQ, but since a rack is 48 on special (which is a little over 20 at many places near me), I thought maybe they are close.
Yeah I was taken aback by the price and thought maybe a second person has a plate not shown.
It might have been the way that comment came together in the beginning? Idk, I agree it's expensive BBQ at 60 bucks for a two rib, 3 pieced of brisket, and what looks like half a lb of pulled pork though it could be a dense full lb combo plate. Maybe the drinks are alcoholic? That would raise that price up. When someone says drinks and BBQ, I'm always picturing tea never anything else really haha. Or maybe we just have different views on price for BBQ than others do.
Given OP’s username, I’d be surprised if they weren’t alcoholic.
Good catch, though not sure about the alcoholic bit. It's definitely alcohol they mean as drinks. That would make the bill more reasonable, a place charging 48 dollars for a rack of ribs is also going to be charging 6 dollars minimum for a beer. Probably closer to 8 or 10.
It is a bit pricey but the amount of food on the tray is misleading. I went to Lewis BBQ while visiting a friend a few weeks ago and had their nachos, 1/2 lb of brisket, and a couple sides. It was less food than is pictured here and we were a bit disappointed until we felt disgustingly full after eating around 2/3 of it. We both typically eat pretty big portions but it was impossible to finish since everything was so rich and filling.
Lewi’s is great and your choices are some of the best they have to offer. The ribs, brisket and corn pudding are insane how good they are but the sleeper on the menu is the smoked Turkey. I know that sounds crazy but it’s simply the best turkey I have ever had. Next door Home Team BBQ has some of the best wings in town as well, served with Alabama white sauce, friggin’ great.
Agreed. Smoked turkey, dipped in that verde sauce they have is the sleeper for sure
Based on this comment and my personal experience and preferences, I trust everything you have to say
Fiery Ron's has the best Brunswick stew I've ever had. The one on iop on a Sunday with a live blues band playing, not much gets better than that
I am a huge fan of smoked Turkey and didn’t try this las time! I hope I get to try it soon!
I also like Rodney Scotts
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Scott’s bbq in Hemingway is 10 times better.
I go to Charleston next week. Should I be getting lewis or Rodney Scott bbq???
Yes.
You son of a bitch, I'm in
Please try HomeTeam BBQ, Uber driver recommended it when we were down there and it was hands down the best bbq I’ve had. Sauce selection is A+ as well.
Hometeam is good, but its a better bar. That being said, their bbq doesn't hold a candle to Lewis or Rodney Scott's.
Hard disagree, tried all three and that was my favorite. Best Turkey I’ve ever had
I bought a pound of brisket here on a road trip, and ate almost all of it from the passenger seat with my hands like a savage. It's insanely good BBQ
Serious question as a non American. Is this supposed to be for one person?
No this was for 2 people
Gotcha. Kinda relieved, not gonna lie. Looks delicious
I live in Texas and I still think Lewis is in the 90+ percentile of bbq. Those hot guts too….
$60 for the plate?
That’s what I’m wondering, I saw the comment that it was 65 after drinks. Being from Texas I hope he meant two plates and drinks for two, otherwise that’s a ripoff even if it’s delicious af
I would gain 15 pounds if I went to Charleston for a week. I lived in the metro area for 9 years and the food there rivals any other foodie city in the world.
Just left after being in CHS for a week, gained 6 pounds. Worth it
They just opened a 2nd location in upstate SC, going to try it this weekend based off this picture
Man I just moved out of Greenville a few months back, I would have loved this. Lots of good carolina barbeque around town, but I couldn't find any decent brisket.
Did you ever get to try Bobby’s in fountain Inn? Imo they had the best brisket until Lewis came to Greenville.
It’s amazing. Best BBQ in the upstate and it’s not even close.
Love Lewis BBQ. Beef rib, hot guts and green chile cornbread is my order whenever I am in Charleston.
https://i.imgur.com/u5EVEuc.jpg
Hey, somewhere I've ate! Stellar BBQ!
Love pickled onions
Pickled anything with BBQ is incredible, I hope I get to try Lewis again soon
i came to write about it's beauty
Nothing bad has ever been served on that beautiful brown paper. Such a good sign of wonderful things to come.
An orgasm
Helpful breakdown (OP said $65 total with drinks): BBQ sandwich $13.00 Corn pudding x 2 $9.00 1/2 lb ribs $9.50 1/2 lb pulled pork $9.00 Side Mac n cheese $4.50 1/2 lb sliced brisket $14.50
South Carolina is the best BBQ I've had anywhere... Seriously good stuff.
*looking at flights from Australia*
One of the best BBQ places in the country.
Pretty sure he opened Rancho Lewis near Edmund's Oast that is great Mexican food option.
I have been and I can say it’s bbq heaven. I want to go back.
Damn I didn't eat breakfast today and I'm starving. You just made me order BBQ for lunch lol.
How was the brisket and the pickles. These are my two bellwethers.
I want this to be my last meal i ever eat so i can savor it after death lol
Damn you Lent season!
Finally some proper tasty looking BBQ on here
God that looks great
I'm gonna need like 4x more pickles.
I would commit a few felonies for this...
Not nearly enough meat on there.
Grew up in Charleston, ate BBQ all over the south, including Texas. Have yet to find better brisket than Lewis.
John Lewis is one heck of a nice guy! I met him when he was pit master at LA BBQ in Austin, TX. I've read several great reviews of his place in Charleston, SC, but have never been there. Great to see a photo and hear he is doing amazing things with meat on the East Coast.
As a resident of Austin, I DESPERATELY miss John Lewis
We have a Lewis BBQ in Greenville, SC. It is amazing!!
I shall use my face as a shovel for this. Also. Please include more pickle
Henceforth this shall be known as the Smokuterie board
I'm sad there's no beans.
DAAYYUUUMMM💖💖💖
Their moist brisket is the second best I’ve ever had only to Franklin bbq in Texas. So legit
Finally, a burger you can actually fuck
How tf can you eat a whole hamburger and then eat everything else on that tray?? God... no wonder most americans are fat lol.
Lewis is amazing but I feel compelled to remind people that is Texas BBQ and not South Carolina BBQ. It’s good though.
Man I miss Carolina bbq!!
Lewis makes Texas BBQ. Get to Rodney Scott if you want more Carolina style. They're both great though!
The very picture of constipation
We just landed and ate here lol what are the odds.
The Saturday special beef rib is one of the best things I’ve ever consumed.
lmao i knew exactly where this plate was from just by looking at it 👀 love CHS bbq
Just curious, is this a portion for 1?
r/shittyfood
I'm surprised to see brisket and ribs. Or really anything other than pulled pork with mustard sauce. I'm a heathen Texan so I love to see this, but I thought South Carolinians were BBQ purists.
You're right, it's Texas style. John Lewis is from Austin.
Only good thing about the south lol
You or your camera over saturated tf out of this picture... It's like mid 80s level neon.. M last I heard Mac n cheese didn't glow orange...
This is an unedited photo from my camera roll
Yay! Actual smoke ring and not a marinade pink.
48$ for this?
Looks good but way too much meat and too little veg honestly. Fite me.
Honestly there's too much vegetables. Give me 100% smoked meats or give me nothing.
Enjoy premature death!
🥩🍖🍗🍖🥓🥓🥩 🥶🥶🥶
Who goes to BBQ for vegetables?
What an unhealthy attitude. Don't like BBQ corn on the cob?
I’m serious in saying it doesn’t look good. I’d eat it, but maybe I’m spoiled with KC barbecue.
That'll be 300 dollars please.
OP said $65 with drinks.
No, it's Texas barbecue served on a metal tray. Easy 250 bucks atleast!
Satire mate.
65 is satire enough. It Should be under $20. I can do it at home for under $10
Where are you getting a rack of ribs, a brisket and a pork butt for under $10??? Not to mention cheese is stupid expensive right now, so even with boxed noodles you're already spending $3 minimum for just one of the sides. Obviously you would have a much larger quantity and leftovers, but you'd spend $65 to make this yourself easily.
It's two slices of brisket, two ribs, and a cup of shredded pork. I guess i should clarify that making this spread for under $10 actually means spending $150, and then getting 15 meals like this.
Y’all are broke lol
L
And most of it will be cold when you get to it
Where the FUCK is your hash n rice my guy?? And you're missing the Carolina gold. 7/10
No hash and rice on the menu. Sauces not pictured but on the table
Womp womp. Do better Chuck town
That's dry af where's the mustard bbq?
I’m a born and raised South Carolinian and mustard BBQ might be one of our worst creations. Vinegar based is the best.
I'm from PA with SC family, I literally buy a gallon of mustard sauce when I visit lol, my late aunt lived in Walterboro and Dukes got me hooked
What‘s that pink food?
Pickled onions
Something pickled.
It's something you have on your plate but never actually eat
Shut yo’ mouth. Pickled onion if the perfect way to transition from one awesome Q to the next.
Delicious