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Melvin's Legendary BBQ
Melvin's Legendary BBQ traces its roots to a Charleston barbecue tradition stretching back to the 1930s, with the current operation carrying forward a family barbecue legacy that predates most of the city's other current barbecue restaurants by decades. Its traditional South Carolina mustard-based sauce, along with its barbecue hash served over rice — a distinctly Lowcountry regional specialty less commonly found outside South Carolina — reflects a deep commitment to the state's specific historical barbecue traditions rather than a more generalized regional approach. The restaurant's long operating history has made it a genuine multi-generational Charleston institution, the kind of barbecue spot longtime residents specifically associate with the city's barbecue tradition predating the more recent wave of nationally recognized pitmasters opening restaurants there. For a Charleston BBQ list, Melvin's is the essential "decades-deep local tradition" entry — a barbecue operation tracing back to the 1930s, serving traditional South Carolina mustard sauce and barbecue hash well before Charleston's more recent barbecue boom began.
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Lewis Barbecue
Lewis Barbecue brought Texas-style, post-oak-smoked brisket to Charleston, founded by pitmaster John Lewis, who spent years working at Austin's legendary Franklin Barbecue before relocating to South Carolina to open his own restaurant, giving Charleston a genuinely serious Texas-style barbecue option within a region otherwise dominated by whole-hog tradition. Its smokehouse, built specifically to Lewis's Texas-trained specifications and fired with post oak rather than the hickory or oak more commonly used in South Carolina barbecue, produces a bark and smoke profile closely modeled on the Central Texas tradition rather than the vinegar-and-mustard sauced barbecue native to the Lowcountry. The restaurant's introduction of genuine Texas-style brisket into a South Carolina barbecue scene historically defined by whole-hog and mustard-based sauce traditions gave Charleston diners a meaningful side-by-side comparison between two of the country's most distinct regional barbecue styles. For a Charleston BBQ list, Lewis Barbecue is the essential "Texas transplant" entry — a Franklin Barbecue-trained pitmaster's post-oak-smoked brisket operation, bringing genuine Central Texas technique into South Carolina's traditionally whole-hog barbecue territory.
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