All these food topics on here lately remind me of two in the "You can never go

Dec 9, 2023, 10:19 AM

home again" category. Both were BBQ houses.

In second place, Sweatman's BBQ outside of Holly Hill, on the way to Eutawville. The original, back when Mr. Bub and Mrs. Margie Sweatman were owner / operators, was about as good as "Q" gets. It even got the endorsement of Astronauts (Frank Culbertson, who just happened to be from Holly Hill) and US Senators (Strom Thurmond, who was probably around when the first pig was slaughtered after the Mayflower landed) alike. They had just the right amount of seasoning in their hash and pulled pork. And yes, I am of the opinion that a BBQ joint without HASH is not a real southern BBQ joint at all. Sweatman's is still there, but has changed drastically from what it once was. Mr. Bub and Mrs. Margie have passed on, and the new owners also changed it away from being a buffet to preparing your plate for you, which is a complete no-no in my book. Seasonings are not the same, either.

In first place, also in the same general area, is another BBQ that is long gone. It used to be prepared in Bowman, at the small BBQ House of Mr. A.L. Felder. HIS seasonings were completely different than any I have ever run into anywhere else. I can only describe it as being much more "livery" tasting than anybody else's offering, which might not appeal to some, but for MY taste buds, it was truly life altering taste Nirvana. His hash was darker, and pulled pork also seasoned darker, than any other I have known. That, too has passed into the great beyond. Bowman Academy kept his recipe alive for years after he passed away, doing BBQ fundraisers once a month that I tried NEVER to miss. Alas, gone the way of the Dodo now, as well, just like my mom's fried chicken.

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All these food topics on here lately remind me of two in the "You can never go

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