August 03, 2015

SOUTHERN LIVING: Is Carolina Barbecue Going Texas-Style?

Texas BBQ has come to Melvin's and it tastes so good, y'all! Our founder, Melvin Bessinger, was one of the six Bessinger brothers who came down to Charleston from Orangeburg County just after World War II and went into the restaurant business, bringing with them the distinctive Midlands South Carolina-style barbecue—including hash and rice and their father’s signature yellow mustard based sauce. That Bessinger style has defined South Carolina barbecue for more than half a century, and its primary meat has always been pork.

Before launching beef in our restaurant, Bessinger took a trip out to Texas, visiting classic brisket joints like Kreuz’s and Smitty’s in Lockhart and spending time with Ronnie Killen at Killen’s Barbecue in Pearland, talking beef and pork techniques. 

Melvin's now serves up some Texas favorites like beef ribs, and brisket. Read more in Southern Living.

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