We asked for your favorite joints in North and South Carolina, and the answers poured in like warm hickory smoke. Here’s a look at your top choice in each state.

 

North Carolina
Lexington Barbecue

South Carolina
Little Pigs Barbecue

Photo by Gary Clark

See why this barbecue restaurant was our top readers' pick for South Carolina.

Jennifer V. Cole

The Meat:
A 50:50 mix of hams (for the yield) and shoulders (for the moisture) that is hickory smoked, pulled,
marinated in sauce overnight, and then smoked again to heat it back up.

The Sauce:
Columbia has a trio of sauce varieties (mustard, tomato, and vinegar-and-pepper). Little Pigs keeps a house-made supply of the state’s trifecta on hand.

The Sides:
Though they hang their hat on the barbecue, the buffet with fresh collards, hash (a South Carolina
delicacy related to Brunswick stew), and hush puppies keeps the crowds happy.

Special Order:
On Friday and Saturday nights, they smoke half hogs for a traditional pig pick. Graze the ribs,
tenderloin, hams, shoulders―good stuff.

Sound Bite:
“It’s got to be pork, cooked to perfection with that hickory smoked flavor. But South Carolina has three different sauces, and we don’t argue about which is best. We like ’em all!” ―Champ McGee, owner of Little Pigs Barbecue

4927 Alpine Road, Columbia, SC 29223; littlepigs.biz or 803-788-8238

 

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