Nashville Whole Hog Barbecue Opens on James Island | Eater Carolinas

"Opening today at 11 a.m. on James Island at 1622 Highland Avenue in the former Sermet’s Southernterranean Cuisine-Bar space, I note that Martin’s Bar-B-Que Joint brings Pitmaster Pat Martin’s Tennessee-based whole-hog operation—started in Nolensville, TN, in 2006—to the island. They serve whole-hog Western Tennessee–style barbecue: the pigs are a bit larger than typical South Carolina barbecue and are smoked low and slow with hickory wood. Martin told Eater that first-time visitors should try the whole hog sandwich with the coleslaw on top, and he also recommended the “Redneck Taco,” which is smoked meat on a cornbread hoecake with sauce and coleslaw. The full menu also includes wings, brisket, pulled pork, and ribs, and Eater has photos of the space from opening day." - Erin Perkins