THIS RESTAURANT IS CLOSED Meating Street Barbecue

THIS RESTAURANT IS CLOSED Meating Street Barbecue Restaurant Review:

Once only available at catered events and pop-ups, Brian Keenan's locally famous barbecue has a home in this simple strip center space that’s a bit tough to find, but worth the effort. Festooned with flags from barbecue-famous Southern states, the place is homey and comfortable, with red chairs providing a punch of color. A stash of wood attests to the use of the correct material for preparing the high-quality meats. Keenan shares pitmaster duties with Steven Jenks, who gets the long process going and then leaves to Keenan to wrap up. Although in theory dinner is served Thursday through Saturday, in reality, supplies often run out by 5 p.m., and when they do, he closes the place. If you want ribs, go on Saturday as that's the only time they're offered. We recommend the potato salad, made with redskins, and the standout baked beans, which were not sweet. Mac 'n' cheese was a little dry and the grits lacked flavor and were tepid. Brisket cut like warm butter and the pulled pork was first-rate, as was the sausage, and not too spicy. Among the three sauces are a South Carolina mustard sauce and a vinegar sauce best on pulled pork. Keenan spent 20 years in the wine business, so the list, while not long, is more than ample for this purpose, very well priced and ideal with 'cue --- consider the Los Dos Garnacha from Campo de Borja, Spain. Of course, there also is craft beer. For dessert, get the pistachio pudding, a riff on the usual banana pudding.