Southern Living recently ranked barbecue restaurants in the South, and to no surprise, South Carolina was home to nine restaurants that made the top 50 list.The
Here’s what I’ve concluded after all those thousands of miles and pound after pound of smoked meats: the South has a lot of really, really good barbecue, and it just gets better each year. It also seems that the South’s brisket fever is finally starting to break. Yes, many new barbecue restaurateurs, regardless of where in the South they are working, still look to Texas for inspiration, often unabashedly branding their operations “Texas style.”
The craft of whole-hog barbecue in the Lockhart of West Tennessee has been dwindling, but Zach Parker resurrected a historic joint in order to save it.