BBQ

WHAT THE HECK IS
Carolina-STYLE barbeque?

Thought you’d never ask.

Carolina-style barbeque centers on slow-cooked whole hog and other meats smoked between 12-24 hours. In addition to plenty of pork, guests will find bite-off-the-bone St. Louis ribs, chicken and turkey at Briny. Brandon takes extra care to soften firm portions of every cut using his signature mop, a vinegar-based sauce slathered onto the meat while cooking it slow and low. 

Immersed in and fascinated by the complexities of Carolina regional barbeque styles, Brandon has spent years honing his sauce recipes. Meats at Briny Swine are served with five house made sauces, including: 

  • Alabama White: Made famous by “Big Bob” Gibson in Alabama, this sauce features mayo, vinegar, water, mustard, horseradish and a ton of black pepper. It is served with primarily with chicken (and is a must with our smoked wings!) but also works with beef.

  • Carolina Gold: This super South Carolina staple is a mustard-based BBQ sauce with mustard, vinegar, sugar and ketchup. It goes with all meats.

  • Pepper Vinegar: Served mostly with pork, this sauce is laden with pepper, vinegar pepper flakes and sugar combined.

  • Red: This tomato-based sauce is a terrific accompaniment to all meats and is made up of ketchup, vinegar and brown sugar.

  • Spicy Red: A variation on the red sauce, with added chipotle for those craving that heat.

And don’t y'all worry: We haven’t forgotten about the rest of the Lowcountry goods. Enjoy mouthwatering selections like Jimmy Red Corn Bread; Collard Greens; Boiled Peanuts; Deviled Oysters; She-Crab Soup; Grit Fritters (featuring Marsh Hen Mills grits proudly milled in Edisto Island); Hash and Marsh Hen Carolina Gold Rice (perhaps the most “South Carolina” dish on our menu) and tons more. Santos range from Shrimp and Lobster Rolls to a double-stack Smash Burger that will make you cry.

Families are more than welcome at Briny. With our daughter, Mary Ella (who, let’s face it, really runs the show), we ain't strangers to kiddie favorites. So bring the littles on in for an early dinner! Kids under 12 eat free on Sunday after 4pm

We proudly use Lang Smokers, made specially for us out of Georgia. These smokers are the real deal and you ain’t gonna find them many places. Lang originated the reverse flow, off-set firebox design. With heavy plate, steel construction, these smokers allow for consistent searing of our meats to sheer perfection. Called "stick burners", Lang smokers burn wood on one side of the unit to create heat circulating evenly around the meat in the main cooking compartment. This clean heat produces unbeatable flavor. 

We’ve got two, 108-inch models, where you’ll find us using Carolina oak to sizzle Dino Bones, BBQ Ribs, Pulled Pork, Brisket, Smoked Wings and more.

WE GOT SMOKE(RS)