What To Eat at Big Apple Barbecue Block Party: Scott's Bar-B-Que From Hemingway, SC
When I was in South Carolina last October, I did what I always do when finding myself in a barbecue state - drive crazily from place to place sampling every kind of 'cue I could get my hands on. My companion was the The Palmetto State Glove Box Guide to Bar-B-Que (1997), an out-of-print paen to a once-great barbecue state.
Go inside for the best South Carolina 'cue -- or simply go to the Big Apple Barbecue Block Party this weekend in Madison Square.
I say once-great, because most of the dozen or so places I tried to visit on a day-long drive through rural areas were long-closed. It seems that the barbecue joints had been replaced by fried-chicken concessions, which are apparently much cheaper to operate as far as raw materials go. And the barbecues that were still open were mainly just big buffets with the smoked meat occupying no more than one percent of the surface area. And the meat didn't taste very smoky, either, since most pits had been converted from wood to gas or electricity.
Back in Charleston I found myself in the company of the famous Lee Brothers, and I asked them what the best barbecue in the state was. I also contacted my friend Robb Walsh, a Texas barbecue expert who also carefully watches barbecue all over the country. The answer was the same: Scott's Pit Cook B.B.Q. in Hemingway, SC.
The place was a couple hours north of Charleston, but I jumped in my car right away and sailed up there, through swamps and beach communities, past thick groves of cypress and ash. Hemingway isn't near the shore, but in a farming area inland about 20 miles. The town (population 500) is economically challenged, though there is some pig- and horse-farming in the area, and a little light industry.
Next: more pictures from Hemingway, SC