{"id":168452,"date":"2025-04-02T15:30:39","date_gmt":"2025-04-02T15:30:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/stop-3-on-the-great-charleston-roadfood-crawl-john-tanners-barbecue-blog\/"},"modified":"2025-04-02T15:30:39","modified_gmt":"2025-04-02T15:30:39","slug":"stop-3-on-the-great-charleston-roadfood-crawl-john-tanners-barbecue-blog","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=168452","title":{"rendered":"Stop 3 on The Great Charleston RoadFood Crawl \u2013 John Tanner’s Barbecue Blog"},"content":{"rendered":"


\n<\/p>\n

\n

The hits kept on coming!<\/p>\n

The Great Charleston RoadFood Crawl had hit back-to-back home runs at Bowens Island<\/a> and Marina Variety<\/a>, and Stop 3 was a sure winner, Lewis Barbecue.<\/p>\n

\"\"<\/a><\/figure>\n

I\u2019ve eaten at Lewis several times, and I posted on it here<\/a> and here<\/a>. It\u2019s one of the standout Texas-style barbecue places in the Southeast, roughly on a level with ZZQ<\/a> in Richmond and 2fifty<\/a> in Washington. (I\u2019d add Bark<\/a>, but I\u2019ve only been there once, and it was after three breakfast sandwiches. And there are others in the Carolinas I keep meaning to try, but I much prefer to eat local specialties. Bear with me.) Returning to the subject, every visit to Lewis has been a pleasure, and by this trip I\u2019d pretty well worked my way through the menu. All that remained to try were the rib and a relatively new offering, their hot-smoked pastrami.<\/p>\n

I recently had a controversial post \u2014 Pastrami Better than Katz\u2019s<\/a> \u2014 on how the very best barbecue is to be found not in traditional delis like Katz\u2019s and Langer\u2019s, great as those two places are, but in barbecue places. Suggesting that the best of anything is outside New York City generates heated disagreement, and pushing the center of that particular universe Southward smacked of heresy. The post also generated a whole lot of agreement and support from people who\u2019d actually eaten pastrami cooked by the barbecue craft masters. <\/p>\n

Being in a pastrami frame of mind, I was eager to try Lewis\u2019 version, and rather than coordinating fully with my fellow Crawlers, I ordered a pastrami sandwich for myself (which I did share but hogged) and a poblano sausage to share more willingly. One nice touch of lagniappe at Lewis \u2014 as they slice the meat to order,<\/p>\n

\"\"<\/a><\/figure>\n

they cut off a small piece and give it to you to taste. If you look closely, they\u2019re cutting the lean part of the pastrami. I hadn\u2019t specified \u201cmoist,\u201d a word that I realize offends many people, but it seems more graceful than \u201cfatty\u201d to me and so the pre-taste was important. I was all set to ask for moist instead. But the lean was delicious. Here\u2019s the sandwich.<\/p>\n

\"\"<\/a><\/figure>\n

I had made a point of asking for the sandwich on rye with mustard. That is in fact a sort of rye bun. Not much of a rye, not a good one as at HammerDown<\/a>, or the magnificent Manifest Bread<\/a> rye used at 2fifty (making theirs the best pastrami sandwich anywhere), but a rye. But look at the meat.<\/p>\n

\"\"<\/a><\/figure>\n

Look and just think about it for a minute. That meat was sensational. Succulent, beautifully spiced, and redolent with a beautiful smoky aroma. It was delicious. I jettisoned the bread and ate the pastrami all by its gorgeous self. I shared some with a few other Crawlers, most of whom were transfixed by brisket and a big old beef rib, <\/p>\n

\"\"<\/a><\/figure>\n

and various sides that, although I know them to be very good, I ignored. I did get a taste of rib in return. It was enough to know that their rib was as good as their excellent brisket, and even more tender.<\/p>\n

You noticed the Duke\u2019s packet by the sandwich? That mayonnaise had no business there, and I guess someone thought the yellow was mustard. I ignored it. Oh, and the sausage was good.<\/p>\n

Lewis is a great example of Texas-style barbecue, and a fine representative of why the product of the wizards who make the best, the Paganinis of the offset smoker, can transform pastrami into what really is, in all justice, a different food. What a great place! You should go there, and take enough friends that you can try some moist brisket, a beef rib, and some pastrami. You\u2019ll thank me.<\/p>\n

***<\/p>\n

And while you\u2019re at it, click \u201cfollow<\/strong>\u201d on our front page to receive blog posts in your email box. Or bookmark us and check in from time to time. We\u2019re on\u00a0Instagram<\/strong>\u00a0 (johntannerbbq<\/strong>)\u00a0and\u00a0X\/Twitter<\/strong>\u00a0(johntannerbbq1).<\/strong>\u00a0If you\u2019re planning a trip, you can \u201cSearch<\/strong>\u201d the name of the destination city, state, or country for good restaurants (in Europe, often close to sites, like the\u00a0Louvre<\/a>,\u00a0Prague Castle<\/a>,\u00a0Vienna\u2019s Old City<\/a>,\u00a0or the\u00a0Van Gogh Museum<\/a>, that you\u2019ll want to visit in any event. \u00a0We welcome comments and questions, and eagerly seek suggestions of places to eat and stories to cover.<\/p>\n

\t\t\t<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

The hits kept on coming! The Great Charleston RoadFood Crawl had hit back-to-back home runs at Bowens Island and Marina Variety, and Stop 3 was a sure winner, Lewis Barbecue. I\u2019ve eaten at Lewis several times, and I posted on it here and here. It\u2019s one of the standout Texas-style barbecue places in the Southeast, […]<\/p>\n","protected":false},"author":1,"featured_media":168453,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[17009,3767,29169,32686,2338,3201,67681,1403,17008],"dealstore":[],"offerexpiration":[],"class_list":["post-168452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-barbecue","tag-blog","tag-charleston","tag-crawl","tag-great","tag-john","tag-roadfood","tag-stop","tag-tanners"],"yoast_head":"\nStop 3 on The Great Charleston RoadFood Crawl \u2013 John Tanner's Barbecue Blog - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=168452\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stop 3 on The Great Charleston RoadFood Crawl \u2013 John Tanner's Barbecue Blog - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"The hits kept on coming! The Great Charleston RoadFood Crawl had hit back-to-back home runs at Bowens Island and Marina Variety, and Stop 3 was a sure winner, Lewis Barbecue. I\u2019ve eaten at Lewis several times, and I posted on it here and here. 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