Martin's Bar-B-Que Joint
Barbecue restaurant · Charleston County ·
West TN-style BBQ: ribs, pulled pork, brisket, burgers
West TN-style BBQ: ribs, pulled pork, brisket, burgers
"A destination for smoked meats that will remain open so you can get barbecue during the storm." - Erin Perkins
"In June, Post and Courier critic Hanna Raskin gave a single star to James Island newcomer — she wrote, '... barbecue is not Martin’s forte.' However, Wolf writes that barbecue fans should rejoice for Martin’s. She says the salad is 'unexpectedly fresh.' The ribs are 'spot-on perfect and the meat moist throughout.' The burger, brisket, and whole hog are all 'juicy.'" - Erin Perkins
"A Tennessee barbecue concept serving whole-hog barbecue, ribs, and creative items like “Redneck” tacos, bringing its regional smoked-meat approach to the Lowcountry." - Erin Perkins
"A James Island barbecue outpost that received a one-star food review from a critic who argues that barbecue is not its forte. The restaurant’s strongest plates are those in which smoked meat plays a supporting role—generously portioned salads and handheld sandwiches that showcase slaw and an array of well-dialed sauces—rather than the smoked meats themselves." - Erin Perkins
"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