I was in Charleston, SC for a work conference this past week, and have enjoyed all the delicious food that the Holy City has to offer...low country boils, fried chicken, collard greens, and shrimp & grits that were probably some of the best that I've ever had. After the last event of the conference, I was laying in bed about to fall asleep, scrolling through social media as I do, when this article from Texas Monthly popped up...
The first place on the list was Palmira Barbecue, and I immediately checked to see where it was. Turns out, it was halfway between my hotel and the airport. I knew what I was doing with my last day in Charleston.
I don't think I've ever walked into a BBQ place with a fully stuffed suitcase and backpack, but that didn't stop me from sallying up to the counter and ordering a half pound of beef cheeks, a sausage link, mustard slaw, pickled onions & pickles, a Cheerwine, and an Underberg. The cashier helped me to my table, I stashed my luggage, and I tucked in.
I've never had beef cheeks before, but after this meal, I'll be sure to look for them. They were soft without being mushy, and had an incredible flavor to them. They almost seemed like little briskets, but without the fat that usually does damage to my insides. Good bark on the outside and a wonderful smoke ring.
The sausage was also smokey and delicious, with a nice snap to it. I liked that they gave me pickled onions instead of regular ones...I'm a big pickled onion fan, and think they went a lot better with the food than the normal unpickled variety. Luckily, the pickles were not the dreaded and hated bread & butter pickles, but a couple slices of delicious dill.
What really stood out was the mustard slaw. I'll be the first to admit it that I'm not a slaw fan...I'll eat it, but I won't request it. But this was delicious...light and vinegary without being overpowering. I wish i could have tried a couple other sides, but even this much food was too much for me.
The sauce was forgettable and the local Cheerwine helped tie everything together nicely. The Underberg is a nice touch, and should be available from all eateries after a big meal.
If I had one complaint it would be that the whole thing would come together better with a couple slices of white bread. As I was leaving I saw that they had corn tortillas, and those might have helped out balance the meal, but it was fantastic overall.
Overall, this was a fantastic meal and brought me back to the BBQ joints of my youth. I loved the smokey flavor that's missing from most other barbecue places, and think this place really desires the #1 spot on Daniel Vaughn's list. In my opinion, this place is WAY better than Dickey's!
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