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Jonathan Boncek

Lewis’ building houses four custom built smokers and a sausage smoker that can cook 1,600 links at a time, all hand built by Lewis and his father. Once inside you’ll queue up to have meat hand-sliced by one of two meat-cutters stationed behind a long counter directing you to opposite ends. Lewis’ “life changing” beef brisket is definitely the star. The infinitely tender meat has a salty, peppery crust and shines with melted fat. But there’s also juicy smoked turkey, pulled pork, pork ribs and Texas sausage called “hot guts” available and priced by the pound (or hot guts by the link). After your tray is filled with your order of meats, choose your sides from mustardy potato salad, lemon slaw, cowboy beans, and rich green chile corn pudding. If you come to Lewis’ on Saturdays, Flintstone-sque beef ribs can be had. Meaty with dark crust and glistening fat, they’re an impressive sight. A huge chunk of meat surrounding a smoke blackened bone that brings back time hidden evolutionary memories of caveman feasts. The pitmaster isn’t just cranking out stellar, 'cue, either. Lewis has introduced fried chicken Tuesdays, prime rib Wednesdays, chicken fried steak supper Sundays, and the occasional Detroit-style pizza party. —Robert Donovan (Dish, Summer 2018)

Restaurant Details

Brisket bad boy John Lewis specializes in brisket, pulled pork "hot guts" sausage, and traditional sides.

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Hours: Tues. – Sun., serving from 11 a.m. to 10 p.m.

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Upcoming Events

  • 2nd Annual Lewis Chile Roast (Foodie Events)

    • Sat., Sept. 29, 2-5 p.m. Free to attend

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