Freeman's Bar-B-Que

Tender smoked beef brisket available by the pound or in a sandwich.

Generous serving of pulled pork on a sandwich.

Delicious smoked beef sausage available on a sandwich or by the pound.

360–380°F for 8–12 minutes in a single layer, shake or flip halfway, to 165°F internal.

Warm through on indirect heat for about 5–10 minutes, then crisp over direct heat for 2–5 minutes.

Warm in short bursts, then crisp in an oven or air fryer.

Spread wings in a single layer on a wire rack over a sheet pan. Warm at 350°F for 10–15 minutes, then finish at 425°F for 3–5 minutes until the skin crisps. Confirm at least 165°F internal in the thickest part.

Medium heat, about 6–10 minutes total. Keep wings in a single layer.

Use a wire rack or perforated tray, warm at 350–375°F, then finish hot.

I’m going to let you in on a little secret. On the car ride home after an SCBBQ meal, Heather, Camden, and I usually record our thoughts.

Chicken Lickin’ Hickory House sits humbly in the background between a couple of gas stations just off of I-95.

Camden and I found ourselves at Dickey’s Barbecue Pit in Myrtle Beach during a recent baseball tournament.

Note: Food for the Southern Soul has closed its 'Cue-osk' in the Charleston market.

Over the years, we have gone to great barbecue. This time great barbecue has come to us in the form of Lewis Barbecue.

Baseball brings BBQ into our lives. And, as usual, a baseball tournament gave us the opportunity to sample Moe’s Original BBQ on Pawleys Island.

Smoke BBQ is a relative newcomer to the Holy City, opening its doors in the Summer of 2015.

Today, I suggested we travel up to Holly Hill to check out yet another 'can’t miss' BBQ place that has a great reputation.

Baseball and barbecue always seem to be the right combination for us in terms of sampling some new Que.