Between downtown and Folly Beach. The Pour House books bands on two stages on Maybank Highway, and Bowens Island has been a fish camp at the end of its own road since 1946.
An all-you-can-eat buffet in the Orangeburg tradition: chopped pork, hash and rice, fried chicken and vegetables. Destination BBQ traces the Dukes name to Earl Dukes, who opened in Orangeburg in the 1950s, and notes the Dukes restaurants around the state are independent, not a chain. The mustard sauce here is the reddish-orange kind people call 'rust gravy'. The same guide says wood-fired pit cooking is not the draw here.
West Tennessee-style whole hog. The venue says the hog is smoked over local hickory for more than 20 hours, starting at 5am each day, alongside spare ribs, smoked wings and scratch-made sides and pies. Discover South Carolina lists the sauces as Sweet Dixie (tomato), Alabama white, Jack's Creek (sweet and spicy vinegar) and Devil's Nectar. Live music on Fridays from 5pm to 8pm.
Melvin's calls itself South Carolina's original family of mustard based BBQ. It is a Bessinger family business, and locals on r/Charleston say it has the best gold sauce in the area. They also send people there for the burger, which won as many votes as the barbecue in this year's threads. A second room is at 925 Houston Northcutt Blvd in Mount Pleasant.
