Credit: @palmirabbq on Facebook
Texas Monthly, a periodical that has served The Lone Star State for over 50 years, recently released a story about the country's best Texas-style BBQ joints and Charleston's Palmira Barbecue topped the list.
To create the list, writer Daniel Vaughn traveled the country for sixteen months, visiting 37 states to try 149 Texas-style barbecue joints. Restaurants in Texas were not eligible for the piece.
Here's what Vaughn had to say about Palmira:
“It could be hard to balance the flavors and techniques of South Carolina, Texas, and Puerto Rico in one restaurant, but that’s exactly what Hector Garate is doing at Palmira Barbecue. To prepare for opening this year, he took advantage of pop-ups to perfect his whole-hog method, which uses the direct-heat process preferred by South Carolina pitmasters along with seasoning and sauce inspired by Puerto Rico. You’ll also find offset smokers at Palmira for the very beefy Texas portion of the menu. Beef cheeks are offered daily—and melt in your mouth without being mushy—while beef ribs and brisket are featured on the weekends. Tender, smoky spare ribs with a slightly sweet, thin glaze are always available, as are the house-made smoked sausages, which vary weekly. Garate’s wife and parents work with him, so thank his mother, Marisol, after taking a bite of the guava cheesecake.”
You can find the full list of winners here.
