Palmira Barbecue

"Slow-cooked brisket and whole hog meet Puerto Rican flavors at Palmira Barbecue. Pitmaster Hector Garate has been popping up around the Lowcountry for several years, but now he has a permanent address in West Ashley." - Erin Perkins

"Barbecue has long been one of South Carolina’s signature cuisines, but pitmaster Hector Garate brings a Caribbean flair to the smoked meats at Palmira. The Puerto Rico native, who spent much of his childhood shuttling between the island and the Carolinas, fell in love with live-fire cooking and built his own custom offset smoker. What began as a hobby turned into a food hall stall and, earlier this year, a standalone restaurant in the West Ashley neighborhood. “From the start,” Garate says, “my goal was to use barbecue to highlight our unique style,” which he describes as a combination of Carolina and Texas techniques with Puerto Rican influence. He smokes pork with an adobo dry rub and seasons ribs with sazón (a blend of onion, garlic, and coriander powders lifted by sweet, peppery achiote). Among the best-sellers are the beef cheeks, which are so tender each bite dissolves into a pool of spice and flavor."

"Barbecue restaurant by pitmaster Hector Garate, known for pop-ups at local breweries and Port of Call." - Eater Staff

"Pitmaster Hector Garate creates a menu featuring flavors and techniques from Texas, North Carolina, and Puerto Rico." - Erin Perkins

"Pitmaster Hector Garate wanted to join the new wave of smoked meat aficionados putting their unique cultural spin on what is typically considered American barbecue. What started as a hobby, smoking brisket for his family, became pop-up Palmira Barbecue and is now set to be a brick-and-mortar establishment. Garate pulls the best bits of flavors and techniques from Texas, North Carolina, and his native home Puerto Rico to create his menu of juicy beef cheeks, smoky pulled pork, and rich barbacoa." - Erin Perkins