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Old 07-14-2018, 06:26 PM   #61
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Default Re: Scott's Bar-B-Que/Lewis Bar-B-Que

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Originally Posted by pitchcock View Post
To me, the pork wasn't anything special. In fact, it was disappointing. No taste of smoke whatsoever, in fact my impression was it was cooked over gas. Almost makes me think he's doing so much volume he may be starting on wood, then finishing on gas to speed the process. Quite honestly, I've had equal pork at Dukes, which is only special because it's a buffet.

I did see some ribs a few people had, the ribs looked fantastic. I'll give him a second chance and try ribs next time.
They have large open windows into the room where they smoke the pigs. Would be pretty tough to hide if they were firing everything over propane.

They let their wood burn down to embers before it goes under the pig, so I think that's why you don't get a very pronounced smoke flavor.

Their ribs are better than their Q in my opinion. Definitely give em a try.
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Old 07-14-2018, 06:30 PM   #62
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Default Re: Scott's Bar-B-Que/Lewis Bar-B-Que

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Hank would be correct. Chopped is more North Carolina than South Carolina. North Carolina is chopped with East Coast being more Vinegar based and West being more Ketchup based.

The problem is, South Carolina basically ditched its BBQ heritage so long ago that nobody really knows what it was/is anymore. Now that BBQ is "cool" we run out with all these slogans about "Birthplace of BBQ" but if you ask anybody what is SC BBQ the only thing we can answer is ... mustard base sauce

With Scott's being a 3rd generation, I would say they're probably the close to tradition as you'll find in SC ... therefore I would make the conclusion that SC BBQ is pulled whole hog with vinegar based sauce.
If you want to go all the way back to the oldest roots of BBQ I think the vinegar sauce as we currently know it is the closest thing to the original, but I the other sauces certainly have their place in SC BBQ history, and the mustard sauce is definitely unique to the state. It really just depends on where in the state you are.
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Old 07-15-2018, 08:44 AM   #63
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Default Re: Scott's Bar-B-Que/Lewis Bar-B-Que

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They have large open windows into the room where they smoke the pigs. Would be pretty tough to hide if they were firing everything over propane.

They let their wood burn down to embers before it goes under the pig, so I think that's why you don't get a very pronounced smoke flavor.

Their ribs are better than their Q in my opinion. Definitely give em a try.
It was odd. The naked pork (without sauce) had really no flavor at all, which gives the impression of cooking over gas instead of smoke. No smoke flavor at all, and I couldn't even taste the flavor of the meat having been "mopped" while being cooked. I've had whole hog cooked over embers, I've had whole hog cooked in a La Caja China box, you can always taste at least a hint of smoke in every bite of meat...this had none.

It gave me the definite impression that he's turning out more volume than he can cook on smoke, so gas is being used to help the process. He may not be using gas onsite, but the pronounced smoke smell outside didn't match up with the product on my plate. The pulled pork didn't seem to fit with the way the ribs looked, it gives the impression he's cooking butts on gas somewhere, maybe using that to "stretch" his supply of pulled pork.

The ribs did look very good, appeared to have a nice bark on them. A couple people by me had ribs, everyone else seemed to have pulled pork. I think the ribs may be the real deal.

On a humorous note, the food comes with two slices of white bread. I had a guy sitting behind me tap my shoulder, and ask why they gave him bread when he didn't order a sandwich. Needless to say, I noted that he must not be from around here, and asked where he was from....Ohio. Nice guy, his daughter's going to attend CofC.
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Old 07-15-2018, 01:52 PM   #64
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Default Re: Scott's Bar-B-Que/Lewis Bar-B-Que

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Originally Posted by pitchcock View Post
It was odd. The naked pork (without sauce) had really no flavor at all, which gives the impression of cooking over gas instead of smoke. No smoke flavor at all, and I couldn't even taste the flavor of the meat having been "mopped" while being cooked. I've had whole hog cooked over embers, I've had whole hog cooked in a La Caja China box, you can always taste at least a hint of smoke in every bite of meat...this had none.

It gave me the definite impression that he's turning out more volume than he can cook on smoke, so gas is being used to help the process. He may not be using gas onsite, but the pronounced smoke smell outside didn't match up with the product on my plate. The pulled pork didn't seem to fit with the way the ribs looked, it gives the impression he's cooking butts on gas somewhere, maybe using that to "stretch" his supply of pulled pork.

The ribs did look very good, appeared to have a nice bark on them. A couple people by me had ribs, everyone else seemed to have pulled pork. I think the ribs may be the real deal.

On a humorous note, the food comes with two slices of white bread. I had a guy sitting behind me tap my shoulder, and ask why they gave him bread when he didn't order a sandwich. Needless to say, I noted that he must not be from around here, and asked where he was from....Ohio. Nice guy, his daughter's going to attend CofC.

You basically met half the Charleston population.
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