Today, we’re at the world-famous LEWIS BARBECUE in Charleston, South Carolina, to research the meaty deliciousness we’ve heard so much about. This is where pitmaster and barbeque legend John Lewis has created a world of his own in the vast field of freshly prepared barbeque and eats. If you know me and my addiction to creative chefs, pitmasters, and culinary pioneers, you know why we had to make the trip.
When you make the corner and pull up toLEWIS BARBECUE, you notice the massive modern restaurant that bears his name. To be honest, it’s breathtakingly beautiful and totally unexpected. Set up with a beautiful Charleston landscape encompassing large southern trees, it’s inviting, cozy, and warm. You feel right at home or in someone’s backyard enjoying BBQ. But you’re not! You’re at the world-famous LEWIS BARBECUE fixing to slang back some of the BEST BBQ in the United States.
I live for telling back stories because anything tastes better with a little story-ness behind it. A trailblazer in the neo-traditional style of Central Texas barbecue, Pitmaster John Lewis uses his custom-made smokers to produce expertly smoked pork spareribs, beef ribs, “Texas hot guts“ sausage, and his legendary world-famous beef brisket.
Barbeque lovers unite! We discovered a NEW delicious barbeque destination that every meat lover should visit. Welcome toPalmira Barbequein Charleston, South Carolina. When we heard about this now famous little BBQ joint you know we had to make the trip. We wanted to meet pitmaster Hector who is masterfully combining South Carolina, Texas, and Puerto Rico flavors to create award-winning and famous meaty deliciousness.
Palmira Beef Cheek Perfection
When I say famous and award-winning it’s a FACT! They’ve been featured in Forbes, Southern Living, The Local Palate, EATER Carolinas, Charleston Magazine,The Post and Courier, RESY, andTexas Monthly and I’m sure there’s more to come. We’ve been traveling coast-to-coast, from Los Angeles to Miami and every in-between, on the hunt for America’s BEST BBQ. We’ve visited thirty-one states on our BEST BBQ mission. It was only fitting after I read, researched, and viewed all the delicious social media posts Palmira was a must-visit for us.
If you follow our foodie and travel adventures, you know I love to tell the backstories. I’m a firm believer that anything tastes better with a good story. This is why the Palmira story was so intriguing to me because pitmaster and owner Hector Garatehas an interesting family history. Buckle up it’s story time!
When we visited, I was honored to spend some time with Hector walking around his smokehouse area and discussing the finer details of his success. We also discussed his passion for designing and creating custom smokers. He showed me his latest whole hog smoker and it was beautiful. After speaking with Hector, I noticed that his passion for creating BBQ perfection was only matched by his love for serving people and seeing them smile with the satisfaction of deliciousness.
Hector’s passion for BBQ started at an early age and has not stopped him from perfecting his craft since. Born in Puerto Rico, he was exposed to whole animal cooking pra early on. Hector specializes in smoking beef cheeks, brisket, whole hog, and house-made sausages. In the pursuit of creating the best product, Garate devoted their free time to building his custom cooking appliances, in particular an offset smoker. Hector has partnered with Brasstown Beef, Creekstone Farms, and Peculiar Pig Farms to source the most sustainable farm-to-table smoked meats for Charleston, SC through Palmira Barbecue. Palmira Barbecue’s name is an homage to Hector’s grandmother, who grew up on a sustainable cattle ranch.
Howdy BBQ lovers! We struck BBQ deliciousness in Savannah.
I just had to start off STRONG because FACTS are FACTS. I travel coast to coast hunting down deliciousness and I was excited to make the trip to Savannah to meet the SLOW FIRE BBQ team. I’ve heard so much about them through the BBQ world. Their craft BBQ, house prepared sides, fresh sandwiches and CHEERWINE are being talked about coast to coast and for good reason… It’s FREAKING DELICIOUSNESS ON THE NEXT LEVEL!
When I was walking up to the Starland Yard food truck park, I could smell the BBQ aromas wafting over the gate like a big cloud of deliciousness. I thought for a second, “Am I in Texas or Georgia?” That’s when I knew I was in for treat.
I walked up to the old converted school bus to meet the Slow Fire BBQteam, who were busy slang’n deliciousness out the windows for all the waiting BBQ lovers. It was hot… real hot, and the humidity was on full tilt. Everyone was hot and sweaty, but nobody cared because everyone was in full BBQ Boogie mode, waiting to chow down on Slow Fire perfection. As I always say: that’s the difference between BBQ perfection and just plain old BBQ. If folks are willing to wait, stand, and sweat waiting for their BBQ you know it’s pure perfection. I’ve seen it and I can guarantee that’s a FACT!
Pitmaster Terren Williams has paid his dues. Make no mistake about it, Slow Fire wasn’t an overnight success – it took years of grinding and learning to understand the BBQ game so he could create a legendary BBQ spot everyone would love. He grew up in Savannah, moved to Atlanta, and went to culinary school. Next, he moved to Dallas, Texas where he figured out real quick what real BBQ was. After visiting Lockhart at Smitty’s Market, he was immediately hooked. His passion hit overdrive and the gears started turning.
After staying in Texas for 10 years, learning and honing his craft, he moved back to Savannah and went to work as the chef de cuisine over The Grey for James Beard winner chef Mashama Bailey. When Covid hit, that came to an end and provided the perfect opportunity for him to start Slow Fire BBQ. He sources as much as possible from local farms to use the freshest meats, vegetables and ingredients to create flavor profiles are always HF&D: Hot, Fresh and Delicious. They believe in perfection with everything they serve or they won’t serve it.
As always, we tried a big variety of BBQ and sides. Every bite I took had that perfect culinary jingle I like to call BBQ deliciousness. The sides were so savory and delicious they’re unforgettable. I was blown away by the offerings, service and the pure BBQ perfection they offer. I can say they have the BEST BBQ in Savannah and the GREAT STATE of Georgia!
Fried Mac-N-Cheese Squares (OMG)
If you’re looking for something so delicious that you want to wear it has meat cologne so you never forget it I would HIGHLY SUGGESTyou take a ride over to SLOW FIRE BBQ and CHOW DOWN!
Features we enjoyed:
Fried Brisket Mac and Cheese Squares: Chopped brisket and Mac and cheese breaded and fried, topped with comeback sauce and side of house made hot honey made with local honey
Slow Fire BLT: Fried green tomatoes (locally grown), house pork belly brisket (pork belly seasoned and smoked like brisket), lettuce, comeback sauce, sliced fresh brioche
The Trey’s Chow Down – Slow Fire Platter:
Heritage breed duroc pulled pork, sliced Texas style turkey (dipped in butter), and succulent pork belly brisket.
House made sausages: One was pimiento cheese and the other is a low country boil sausage (made with all the ingredients of a low country boil stuffed in the sausage including locally caught ga shrimp!
Sides were smoked Mac and cheese topped with crunchies, fried Brussel sprouts topped with our house made Asian bbq sauce, coke slaw topped with chili crisp, burnt end baked beans and Savannah street corn (cut corn seasoned with harissa and topped with preserved lemon Mayo, cotija cheese and parsley.
Slow Fire Dino beef Rib. Pretty self-explanatory. Big PHAT meaty beef slowly smoked to perfection.
They make the pickles, pickled onions and BBQ sauce in house. The bread on our trays is a bread made locally in Savannah.
Slow Fire BBQ is a NEW officially approved Trey’s Chow Down USA delicious destination for all food lovers to enjoy.
Follow our social channels for coast-to-coast deliciousness and unique travel destinations.
The Trey’s Chow Down – Slow Fire Platter: 
