Barbecue in the Carolinas

From eastern South Carolina, a clear vinegar sauce flows north toward Manning, where you'll find David McCabe, owner of McCabe's Bar-B-Q. Charles loves David's sauce so much he advises bringing an ice chest and empty jars. Also famous for sauces are Duke's Bar-B-Que in Orangeburg (it's the color of Russian dressing); Maurice's Gourmet Barbeque in West Columbia; Sweatman's BBQ near Holly Hill; Jackie Hite's Home Cooked Barbecue in Leesville; and Daddy Joe's Beach House BBQ in Gaffney, a favorite of Associate Travel Editor Cassandra Vanhooser.

Rita Thomas sets her tables with three sauces at Bryan's The Pink Pig Bar-B-Que, a cinder block building the color of Pepto-Bismol, just north of Savannah in Levy, South Carolina. A former nurse, Rita founded The Pink Pig with her late brother. She now presides over the pit, which has two sunny dining rooms sparkling with fresh flowers on tables, lacy curtains, and winged pink pigs flying like little barbecue angels from the ceiling.

Her sauces range from heavenly to hellish. They include Original Honey Mustard, Traditional Gullah Spice, and hot Low Country Fire.

Pulled Pork and More
Many South Carolina barbecue shrines serve buffet style. Along with pork, look for fried chicken, pilaf, hash, rice, green beans, macaroni and cheese, coleslaw, and pickles.