Chef Frisco doesn’t pitch Hwy 27 BBQ SmokeHouse as a one-note rib joint. The goal, as he describes it, is to bring a Caribbean and Cajun background (with a touch of Charleston Gullah influence) into a smokehouse setting, so a familiar BBQ stop can still surprise you.
“I am new in the area of BBQ. I come from a Caribbean and Cajun background with a touch of Charleston Gullah foods,” Chef Frisco says. “I wanted to bring my fusion to BBQ. I want people to taste BBQ around the US.”
Hwy 27 BBQ SmokeHouse is built around that idea: familiar BBQ formats, with a few left turns that keep the plate interesting.
The name is straight to the point, too. “Hwy 27 is off of Interstate 26 into Charleston,” Chef Frisco says.
Chef Frisco says the smoke profile starts with “hickory and oak smoked with Brazilian natural lump charcoal for added flavor.” That combination shows up across a menu that runs from pulled pork and ribs to brisket, tri-tip, and smoked chicken.
Sauce-wise, the restaurant keeps South Carolina folks covered with the basics (mustard, tomato-forward options), then tailors sauces to certain meats. As Frisco puts it: “My Kalua has a Hawaiian BBQ; Texas brisket gets chipotle BBQ; the Caribbean ribs have jerk BBQ.”
The signature pork is pulled and built around a Hawaiian-style method. “I do a smoked Kalua style of pulled pork. Pork butt is rubbed with Hawaiian sea salt and smoked in a banana leaf and pulled,” Frisco says.
That banana-leaf detail shows up on the menu, too, including the smoked Kalua pulled pork plate and sandwich. It’s the kind of technique that gives the pork its own identity before you ever reach for sauce.
If you’re coming for straight-up smoked meats, the boards include brisket, Caribbean spare ribs, tri-tip, burnt ends, and pulled pork in plate form, plus a two-meat option when you want range.
Then the menu turns a corner into what makes Hwy 27 feel like its own place: BBQ spaghetti, rice bowls, tacos, and quesadillas that use smoked meats as the anchor, not an afterthought. You’ll see brisket folded into tacos and quesadillas, and “Hawaiian smoked pork” paired with island slaw and cheese.
On the appetizer side, the lineup can read like a snack tour: Jamaican beef patties, smoked collard green egg rolls, sweet plantains, and alligator bites.
Wings are a major focus here, with a long list of sauce options that stretches from Buffalo and honey BBQ to Carolina Gold, garlic parm, and a Carolina Reaper option for folks who like consequences.
There’s also a fried-and-grilled side to the operation, including baskets built around catfish and shrimp, plus sandwiches like a smoked Miami Cuban, a brisket sandwich, and a smoked andouille gator sausage.
Hwy 27 calls out several plant-forward choices, including a vegetarian BBQ spaghetti, a jerk rice bowl option built around plant-based “steak,” and a vegetarian Philly-style sandwich.
If your group has mixed appetites, that matters, because it’s easier to land on one place when everyone can order something that feels like a real meal.
The restaurant also promotes off-site and special-occasion service. According to the Hwy 27 BBQ SmokeHouse website, “we bring the same bold flavors and warm hospitality that define our restaurant straight to your event.”
For smaller groups, the site also advertises chef-table meals, described as “Chef Tables from 2 to 40 guests can enjoy Chef’s intimate private 5 course meal one on one with the chef.”
Chef Frisco is candid about still sharpening the craft. “I am still young in this BBQ game. I hope to get better from people who come and eat and give my ideals, helpful tips, and motivation, and a guide in this most challenging art of BBQ.”
That mindset fits the menu: rooted in BBQ staples, but always looking for another way to show you a different region, a different spice blend, or a different plate format.
Among the many Google Reviews, Local Guide Lori Lindfors shared this:
We ordered 50 wings half plain and half garlic parm – these wings are HUGE take a wing from any restaurant around and multiple the size by 4! They have and incredible flavor, juicy and cooked to perfection. We also got ribs, smoked Mac and Cheese and Potato Salad.
The ribs are also HUGE, we got Carolina Gold sauce but these ribs need no sauce. Literally, everything is finger licking good. Everyone loved the Mac and Cheese and Potato Salad. Me personally, I’m very picky on my blue cheese and theirs is top notch h. You are doing yourself a disservice if you do not try eating from this restaurant.
The pricing is incredible. The amount of food is incredible served hot we ordered through DoorDash came in great packaging just 100 out of 10 for the food the service the whole 9 yards it was absolutely incredible. We will order from here more often! What an excellent local surprise!!
Over on Yelp, Karen C took a chance:
We were going on a trip from Charleston to Charlotte, ab found this place; we were unsure about going as it had few reviews… but we were so happy we went!!!!
The brisket was hands down the best one I’ve ever had, you could feel the smoke in every bite, the wings were cooked and seasoned to perfection and the pulled pork sandwich was amazing. Also, the chef came to check on us, and the cashier was great trying to accommodate my friend with a vinegar allergy. We were treated greatly!
You definitely have to give it a try, you won’t regret!
Note: Menu prices and options are subject to change over time. Contact the restaurant for the most up-to-date information.
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| Sunday | Closed |
Cards and Cash, Heavy Tomato Sauce, Light Tomato Sauce, Mustard Sauce
…but if I have to choose what I like most, then let’s say the recipes. Love to read all the recipes and take note of the different ingredients, but can’t beat Rodney Scotts’ vinegar and pepper mop sauce! Buy it. I did, and I am going to use it. I love all things BBQ.
