Thanks for this amazing article. I hope you guys keep on giving us information like this.
Clipping Path service
It' quite interesting how at midnight on November 6th your "hottest bartender" was down 300 votes yet still seemed to win. Good to know the winner of Charleston's hottest bartender is predetermined.
put it in yr mouth
I became a fan of HMNIBBQ from their truck. Now that they have a brick and mortar location, I eat at HMNIBBQWHQ at least once a week. I really enjoy the quirky combinations of toppings and sauces. Grilled pineapple, pimento cheese, bbq bacon, and sriracha mayo is one of my favorites. For sauces they always have sweet red, vinegar, and mustard. Specialty sauces rotate regularly and include Green And Bold, which is made from green pepper jelly; Pineapple Habanero; Pear Bubbly; and Cherry Cola, just to name a few. Recently they have been making ghost pepper sauces. If you like your food to bite back, here's one place where you can match the spice to your tolerance.
The food is good, the service quick and friendly, and the prices fair.
charles robinson. we would love the chance to have you in again. we love people who love to dine with us and those who dont as well...keep on truckin and we will do our best to do the same. happy trails in the charleston culinary world.
I love Dukes BBQ and have been going there to eat or take home since 1959. Great place to eat I would recommend it to everyone. Please post your hours of operation on this website. Lots of people want to know.
Tried the rest ? Now come for the best.... Simply said
I would like to take back what I said about food prices. The food prices were average. I would also like to say I like the idea of this restaurant... I just think the bar area is too small for entertainment and the kitchen closes to early when they have so many customers. I was really aggravated-and so was my bf when we drove all the way out there, hungry, and couldn't watch my friend play or eat.
I went to the West Ashley one. Not enough parking, really bad design/layout of building, bad acoustics, overpriced drinks and the kitchen shuts down too early. We went out there to see a friend's band play. We could not find a parking spot for a while, and then when we went inside (around 9) we were told the kitchen was closed. There were tons of people there, we grabbed the last seats available. We couldn't find seats in the bar so we couldn't watch our friend play so we left. The bar is not big enough, period. The building is "L" shaped with the bar being in the corner and most seating in the narrower part---you can't see the bar from there. It took forever to get a beer and pay for it and it was way overpriced.. i think it was $4 or $5 and it was a Fat Tire. No desire to go back. I think their food prices were high too.
The food's usually pretty good, but the service is so, so bad. I've been six or seven times in the last year or so and I still have yet to get the sides that I actually ordered with my entree. Doesn't matter what day we go or what meal we're eating...it's kind of amazing. They need to implement some kind of ticket system, because what they're doing behind the counter right now clearly isn't working.
We first went to Home Team right after they opened, which was probably five or six years ago. We weren't impressed and haven't been back since. Friends said the recipes had been tweaked, and after the recent USA Today accolades we decided to give them a second try.
I ordered a half rack of ribs with mac and cheese and butter beans. The first surprise was when I cut into the ribs and discovered they were spare ribs, not back ribs. That was my own mistake for not asking so I sucked it up. The second surprise was when I found the membrane had been left on the back of the ribs. When cooked it turns into a plastic-like sheet that is disgusting to eat and difficult to remove, so most places do it before cooking. I picked off as much as I could.
Once I got past those two issues I was pleased to find the ribs were cooked very well. They had a nice crust on the outside, an obvious smoke ring, and the texture was excellent. They just didn't have any flavor. There was a bare hint of smoke and the crust on the outside had no obvious seasoning. It was tasty in a roasted pork kind of way, but not at all satisfying in an "I want bbq ribs" kind of way. Which is why I was there, so it was really disappointing.
I thought I could salvage it with some sauce. I'm not a fan of the vinegar and chili flake mixture so I skipped that and started with the Red Sauce. It tasted like a vinegar sauce with some ketchup added, but vinegar was the dominant flavor. I switched to the Sweet Red sauce. Basically it was the Red sauce with slightly less vinegar and more sugar. Finally I gave the Mustard Sauce a go. There was a pungent mustard powder flavor and a very strong vinegar component, which was followed by a very sweet honey-like flavor. None of the sauces worked for me, either being overly vinegary or overly sweet.
The macaroni for the mac and cheese was cooked perfectly. It was in a very watery, salty, white sauce that tasted vaguely cheesy. It wasn't bad but it wasn't appealing. The butter beans were also cooked nicely but they were really salty.
Overall everything was cooked well but for me the flavors were way off. All the sauces tasted too strongly of vinegar or were too sweet and the sides were extremely salty. That was how I felt when they first opened, and that's how it still is.
I have to agree with factory connection. I have been visiting this spot since they opened and always enjoyed it. The pulled pork is always falling apart and moist. The ribs have always been juicy and well seasoned. I also love the mac n cheese. The service has been great since day one, and I have been there during some very busy times. I am big into cooking/smoking meats, and The Barbecue Joint is on par with some of my best dishes.
I've had BBQ Joint food fairly regularly since the day they opened and I've never had a bad experience nor anything but welcoming service. These negative reviews sound way too personal. Regardless, I've never had any hesitation about recommending their food to anyone for lunch or catering. I've had the competitors' product from all other mentioned places and BBQ Joint is right there with 'em.
I grew up in the lowcountry and as a kid stayed up all night many a time drinking beer and cooking whole hogs in backyard pits. REAL lowcountry BBQ. Sticky Fingers, IMO, is grossly overrated. It's Memphis style BBQ, not SC or lowcountry BBQ. If you want some serious BBQ, drive to Holly Hill and eat at Sweatman's or go to Conway for meat from Scott's. There are dozens of mom & pop BBQ joints within 70 miles of the coast that put Sticky Fingers to shame. Brown's in Kingstree is fantastic!! Here in Charleston the best places for Carolina style or lowcountry BBQ are Duke's on Folly Road and JB's Smokeshack on Maybank over on Johns Island.
Great food, super service. Hosted a large party for lunch during our wedding weekend and almost everyone in the party bought the BBQ sauce sampler - it was THAT good.
Brisket and Banana pudding are awesome!
Moose's moved to Summerville and we couldn't be happier. We are also happy to see the buffet is still alive and well at Moose's after the move. The pulled pork is moist and full of smoke, and they do a good job of picking out the fat..all of which we love. If you don't smell smoke or see a wood pile, its time to move to another BBQ place. The brisket is also delicious, coming from someone who had a whole lot of brisket in Texas where its an art form. I also see things like Pork Loin that you don't expect but are delighted when offered on a buffet. The cobbler does leave something to be desired but the Banana Pudding hits the mark. Sides aren't the best I've had in town...Home Team has beat them by a mile in that area, but for the price and the drive, we make it regularly from the peninsula and were so thrilled that we don't have to drive to Monck's Corner anymore! Keep up the great work!
Great place to eat and great service !! Thanks for your southern hospitality Ashley.
Powered by Foundation
© Copyright 2014,
Charleston City Paper