Finally got over to Lewis Barbecue this week. Many of you know John Lewis of Franklin Barbecue & La Barbecue fame. His migration to SC seems to be a success.
The place is set up in a somewhat classic Texas style...meats by the pound & served on butcher paper. In classic Charleston style...there's also a full bar.
We were there right during lunch. There was a short line, but they are set up to split it into two...so the wait was negligible. For the two of us we ordered brisket, pulled pork, pork ribs, & a link of hot guts. With all of that meat we only shared two sides...green chile corn pudding & pinto beans.
I'll go through these from least favorite to most favorite.
Pulled Pork: Not the best I've ever had. It was just a tad dry & not the most flavorful. Now mind you, it was better than some other pulled pork barbecue I've had...it just wasn't great, and our least favorite thing on the paper.
Pork Spare Ribs: Looked to be S&P and finished with some sort of sauce on the pit. They weren't "wet" but clearly had been sauced. Again, they weren't bad...just not the best. My wife didn't like them at all...said I had spoiled her. LoL (I'll take that crown from her any time she cares to give it...she also said it about the pulled pork.)
Brisket: Yeah I know...smack in the middle of the list! I could't believe it either! Again, it was good...and maybe some of the best that I've had. I just didn't feel it was "magical". It also wasn't the best thing we ate while there. Classic S&P...and from what he has said in an interview...coated with a mustard/pickle juice slather prior to seasoning. We had the point end, and for that I'm thankful. I doubt the flat would have been pleasing in the least.
Pinto Beans: Pretty straight foward pintos. Nothing particularly special in their preparation...but it had a little cilantro in there. They were some of the best beans I've ever had...and it feels strange to say they were better than the brisket, but they were. I'd eat a bowl...easily.
Green Chile Corn Pudding: As solid a corn pudding as you'll get. it's not cooked thick...rather it was probably around 1/2-3/4" thick. Dry enough not to run, but still just moist enough to be sublime. The green chilies made it. Easily one of the best non-traditional barbecue sides I've ever had.
Hot Guts: This is what makes Lewis Barbecue worth going to! Absolutely outstanding in my opinion. We both agreed that this was the best thing either of us ate. House made, juicy, meaty, fatty, perfect.
All-in-All...Lewis Barbecue gets a recommendation. If you want non-traditional barbecue in the Charleston area, this is where I'd point you. (and of course I mean non-traditional South Carolina barbecue)
It was pretty expensive, but that's to be expected for most anything Downtown Charleston. We probably won't go back for a while because of this aspect in itself...not because the food is disappointing.
But those Hot Guts...I'd have a link with pintos & corn pudding any day for lunch!
The place is set up in a somewhat classic Texas style...meats by the pound & served on butcher paper. In classic Charleston style...there's also a full bar.
We were there right during lunch. There was a short line, but they are set up to split it into two...so the wait was negligible. For the two of us we ordered brisket, pulled pork, pork ribs, & a link of hot guts. With all of that meat we only shared two sides...green chile corn pudding & pinto beans.
I'll go through these from least favorite to most favorite.
Pulled Pork: Not the best I've ever had. It was just a tad dry & not the most flavorful. Now mind you, it was better than some other pulled pork barbecue I've had...it just wasn't great, and our least favorite thing on the paper.
Pork Spare Ribs: Looked to be S&P and finished with some sort of sauce on the pit. They weren't "wet" but clearly had been sauced. Again, they weren't bad...just not the best. My wife didn't like them at all...said I had spoiled her. LoL (I'll take that crown from her any time she cares to give it...she also said it about the pulled pork.)
Brisket: Yeah I know...smack in the middle of the list! I could't believe it either! Again, it was good...and maybe some of the best that I've had. I just didn't feel it was "magical". It also wasn't the best thing we ate while there. Classic S&P...and from what he has said in an interview...coated with a mustard/pickle juice slather prior to seasoning. We had the point end, and for that I'm thankful. I doubt the flat would have been pleasing in the least.
Pinto Beans: Pretty straight foward pintos. Nothing particularly special in their preparation...but it had a little cilantro in there. They were some of the best beans I've ever had...and it feels strange to say they were better than the brisket, but they were. I'd eat a bowl...easily.
Green Chile Corn Pudding: As solid a corn pudding as you'll get. it's not cooked thick...rather it was probably around 1/2-3/4" thick. Dry enough not to run, but still just moist enough to be sublime. The green chilies made it. Easily one of the best non-traditional barbecue sides I've ever had.
Hot Guts: This is what makes Lewis Barbecue worth going to! Absolutely outstanding in my opinion. We both agreed that this was the best thing either of us ate. House made, juicy, meaty, fatty, perfect.
All-in-All...Lewis Barbecue gets a recommendation. If you want non-traditional barbecue in the Charleston area, this is where I'd point you. (and of course I mean non-traditional South Carolina barbecue)
It was pretty expensive, but that's to be expected for most anything Downtown Charleston. We probably won't go back for a while because of this aspect in itself...not because the food is disappointing.
But those Hot Guts...I'd have a link with pintos & corn pudding any day for lunch!
