How lucky are the folks in Charleston? I wish these three new BBQ joints were around when I was going to college in Charleston, South Carolina. Folks in the low country are blessed to have this triple-threat of barbecue heaven open up in their neck of the woods. If you are ever in the area or you live nearby, give these guys a try!
The first of the three new barbecue restaurants, Ray’s BBQ, located in Mt. Pleasant is noted to have the best atmosphere. To me, atmosphere doesn’t matter (I’ve had some of the best BBQ at the least attractive sites) it’s the food that really matters. And good barbecue is what they offer.
Owner Ray Waldrup is originally from Columbus, Ga., and has been cooking with his family on the regional competition circuit since he was in his 20s. He claims he doesn’t cook a particular regional style, however the mild Georgia mustard sauce sort of tells a different story. Ray’s offers four other homemade sauces to please everyone’s pallet: Memphis Hickory, North Carolina Vinegar, Louisiana Hot, and a South Carolina Sweet Mustard.
The method of how Ray cooks the meat at Ray’s BBQ is a combination of electric and wood smoking technique. This allows Ray to control the temperature and cook low-and-slow for up to 16 hours while adding flavor from the wood. The pork shoulder and whole chicken are chopped with a cleaver on a wooden board right there at the front counter as you order, a nice touch that keeps the meat juicy and tender.
Some menu items at Ray’s BBQ include: pork, chicken and rib combo plate (around $15 bucks), pork sandwich ($5), Brunswick stew, seasoned French fries, and top it all off with a banana pudding ($3). I don’t have a more complete list of menu items, however here is their contact info if you are in the area.
Ray’s BBQ
Entrées: Moderate ($5-$18)
Lunch and Dinner (Mon.-Sat.)
440 W. Coleman Blvd.
Mt. Pleasant
(843) 216-5373
Of the three new BBQ joints listed in this article, the locals say Moneyhun’s Oink serves up the smokiest, most flavorful meat. Owner Richard Moneyhun uses hickory logs to fire up his gas-and-wood rotisserie smoker and produces barbecue that began it’s roots in the Sunshine State. Moneyhun learned the art of barbecuing from his dad in Jacksonville as well as working in several Florida BBQ joints including Sonny’s BBQ and Walt’s Barbecue in Patlatka.
A few of Moneyhun’s menu items include The Big Squeal sandwich ($7) which includes sliced pork topped with sweet onion sweet slaw between two slices of warm garlic bread, baby back ribs ($14/half rack, $22/whole rack) and are cooked with no sauce – just a spicy rub that creates a great crusty exterior. They also offer the larger St. Louis Cut Ribs ($12/half rack, $20/full rack), sliced, chopped or pulled pork ($8); and chicken ($7/quarter bird, $10/half).
Another great feature on Moneyhun’s menu are the backed beans ($3). They may be low in price, but big in flavor! The beans are slow-cooked in classic Southern fashion and they use leftover scraps from the previous day’s hand-chopped meat and they even do Hoppin’ John beans which is one of my favorite recipes. They tend to mix it up a bit with the beans, so one day they might have a classic rice and bean dish and another day might have pintos and giant Lima beans.
Although Moneyhun’s meat is served dry, Moneyhun offers “mop sauces” in little plastic cups for it’s patrons. The base mop is a thin, cider vinegar concoction vaguely reminiscent of the North Carolina style. To this they add the sweet onion slaw to make a “creamy mop” and honey and brown sugar to make “sweet sauce.”
Moneyhun’s Oink
Entrées: Moderate ($7-$22)
Lunch (Mon.-Sat.), Dinner (Wed.-Sat.)
1757 Clements Ferry Road
Cainhoy
(843) 856-1744
Finally we get to The Barbeque Joint located in North Charleston. Simplicity is the name of the game for this
BBQ establishment (hence the simple name). You can pick one of two options from the big chalkboard, a sandwich ($7, including one side and tea) or a platter ($8.50, with two sides and tea), and then your meat — pulled chicken, pulled pork, or both. The regular side-dish line-up has collards, mac and cheese, red rice, potato salad, and coleslaw along with a veg of the day, which on my last trip was a version of Hoppin’ John with rice, black-eyes, and tomato.
If you are a sauce person like myself you’ll love this place! The “gold” is a classic Midlands-style mustard-base that holds up well, the “vin” — a thin, vinegar base with lots of spices and red pepper flakes in the Eastern North Carolina or Pee Dee style. There’s the “red” which one reviewer compared it’s likeness to pure ketchup and quite forgettable. At least there’s a couple others to fall back on.
The Barbeque Joint offers “The Plate” which is a $7 sandwich with one side & tea or the $8 platter with 2 sides and tea. “The Meat,” either chicken, pulled pork or the Half & Half is sold by the pound (a little over $5 per pound). The Barbeque Joint also caters parties and events.
The Barbeque Joint
Entrées: Inexpensive ($7-$8.50)
Lunch (Mon.-Sat.) and Dinner (Mon.-Fri.)
1083-A E. Montague Ave.
North Charleston
(843) 747-4567
Source: charlestoncitypaper.com
Images credit: Leslie McKellar & Brad Nettles
