Get ready to sink your teeth into lip-smackin’ barbecue and experience true Southern hospitality at Shuler’s BBQ in Latta, South Carolina. This family-run joint has been serving mouthwatering ‘cue and home-style comfort food since 1956. Prepare for a feast that’ll tickle your taste buds and warm your soul.
Shuler’s: Where Southern Charm Meets Smokin’ Good Eats
Tucked away in Sellers, South Carolina, Shuler’s BBQ isn’t just a restaurant; it’s a local institution. Since 1956, the Hughes family has been piling plates high with authentic Southern barbecue and heaping sides of down-home hospitality. It’s the kind of place where the sweet scent of hickory smoke hangs heavy in the air, and the folks are as warm and welcoming as a summer afternoon. And for those seeking a taste of Italy, don’t miss our rigatoni campagnolo.
The BBQ: A Family Secret
The star of the show, Shuler’s barbecue, is made with a secret recipe passed down through generations. While the exact methods remain a mystery, it likely involves slow-smoking choice cuts of meat, probably with hickory, until they’re fall-off-the-bone tender. Each bite is a smoky explosion of flavor, a testament to years of tradition. For those with adventurous palates, the Rocco’s Tacos menu offers a tantalizing culinary journey.
Legendary Sides and Southern Staples
The barbecue is only half the story. Shuler’s sides are just as legendary, featuring creamy coleslaw, baked beans swimming in sweet, smoky sauce, and other Southern staples made from scratch.
More Than Just a Meal
The Hughes family’s warm hospitality makes you feel like part of the family, whether you’re dining in, taking out, or catering a bash. Attached to the restaurant is a general store overflowing with local goodies, from handcrafted treasures and regional specialties to the sweet temptations of Sweet Lorraine’s Bakery.
Key Points of Shuler’s BBQ:
Family-owned and operated since 1956.
Slow-smoked meats using a secret family recipe.
Legendary homemade sides.
Welcoming atmosphere and genuine Southern hospitality.
Attached general store with local crafts and Sweet Lorraine’s Bakery.
South Carolina BBQ: A Smoker’s Paradise
South Carolina isn’t just about beaches and history; it’s a barbecue lover’s paradise. Grilling here is an art form, a delicious tapestry woven from distinct regional styles.
A Mosaic of Sauces
South Carolina’s BBQ scene is defined by its sauces:
Midlands: Tangy mustard-based sauces, likely influenced by German settlers.
Pee Dee: Sharp vinegar-pepper sauces, offering a clean, vibrant taste.
The story of South Carolina barbecue goes beyond the sauce. Whole hog barbecue, a time-honored tradition, showcases a pitmaster’s skill, slow-cooking an entire pig until fall-off-the-bone tender. The type of wood used, like hickory or pecan, also influences the flavor.
Sides that Shine
A South Carolina BBQ feast isn’t complete without classic Southern sides like coleslaw, collard greens, mac and cheese, and hushpuppies.
Region
Sauce Style
Common Meats
Typical Sides
Midlands
Mustard-based
Pulled Pork, Ribs
Coleslaw, Hash and Rice, Mac and Cheese
Pee Dee
Vinegar-Pepper
Pulled Pork
Coleslaw, Baked Beans, Hushpuppies
Upstate/Coastal
Light Tomato-based
Pulled Pork, Ribs
Coleslaw, Collard Greens, Potato Salad
These are general guidelines, and variations exist within each region, keeping South Carolina barbecue exciting and dynamic.
North Carolina vs. South Carolina BBQ: A Delicious Debate
Carolina barbecue is more than just food; it’s a deeply rooted tradition. Let’s explore the nuances of this delicious debate.
The Meat of the Matter
North Carolina: Favors pork shoulder (Boston butt), resulting in succulent, tender meat.
South Carolina: Embraces whole hog, offering a wider range of textures and flavors.
Sauce Showdown
North Carolina: Primarily vinegar-based, tangy and thin, allowing the meat’s flavor to shine.
South Carolina: Showcases mustard-based sauce, a creamy, sweet, and tangy creation.
Cooking Methods
North Carolina: Often slow-cooking over indirect heat for melt-in-your-mouth tenderness.
South Carolina: Frequently employs direct heat, resulting in a crispier exterior.
Feature
North Carolina
South Carolina
Meat
Primarily Pork Shoulder (Boston Butt)
Whole Hog
Sauce
Vinegar-Based
Mustard-Based
Cooking Method
Indirect, Slow Cooking
Often Direct, Faster Cooking
Flavor Profile
Tangy, Tender, Smoky
Rich, Smoky, Intense
Regional variations exist within each state, and the world of Carolina barbecue is constantly evolving.
Is South Carolina BBQ Sweet? It’s Complicated.
The sweetness of South Carolina BBQ isn’t a simple yes or no; it’s a flavor adventure.
A Regional Breakdown
Pee Dee: Tangy vinegar and pepper, decidedly not sweet.
Midlands: Mustard-based, often with a touch of sweetness from brown sugar or honey.
Lowcountry: A fusion of vinegar, mustard, and sometimes tomato, with varying sweetness levels.
Beyond the Sauce
Sweetness can also come from side dishes like baked beans and coleslaw, and the natural caramelization of slow-cooked meat.
Region
Sauce Style
Sweetness Level
Pee Dee
Vinegar & Pepper
Low
Midlands
Mustard-Based
Medium-Low
Lowcountry
Vinegar, Mustard, Tomato
Varies
Even within these regions, variations abound, making South Carolina BBQ full of surprises. Ongoing research suggests that these flavor profiles are constantly evolving. The best way to answer the sweetness question is to try it yourself!
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