Joel Easton came to barbecue after stints bartending and working as an x-ray tech. He trained at the former Buxton Hall Barbecue in Asheville under Elliott Moss, learning whole-hog technique and a philosophy that barbecue should taste good before it does anything fancy. When Buxton Hall closed, Easton brought that approach to Hollywood, South Carolina, just outside Charleston.
The menu runs through smoked chicken wings in Ancho buffalo or hot teriyaki, spare ribs by the third, half, or full rack, and pulled pork and brisket sold by the half pound. Sandwiches include a brisket smash burger topped with horseradish, cheddar, and chipotle grilled onions, and The Colonel, built on Easton's pulled pork. Sides draw on Easton's Midlands upbringing — backbone and rice, hash and rice, pork and beans, and pinto beans with chorizo — alongside collard greens and Joel Slaw, finished with one of three house sauces: Zing N Sting, Sweet Tooth, or Bama White.
Easton also caters events around the Carolinas. The Hollywood spot draws both locals and visitors, and regulars know that popular cuts can run out before the day is done.
The menu runs through smoked chicken wings in Ancho buffalo or hot teriyaki, spare ribs by the third, half, or full rack, and pulled pork and brisket sold by the half pound. Sandwiches include a brisket smash burger topped with horseradish, cheddar, and chipotle grilled onions, and The Colonel, built on Easton's pulled pork. Sides draw on Easton's Midlands upbringing — backbone and rice, hash and rice, pork and beans, and pinto beans with chorizo — alongside collard greens and Joel Slaw, finished with one of three house sauces: Zing N Sting, Sweet Tooth, or Bama White.
Easton also caters events around the Carolinas. The Hollywood spot draws both locals and visitors, and regulars know that popular cuts can run out before the day is done.