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In another reference to the reading by Wade Roof called "Blood in the BBQ," there is a theory of religion playing a part in the love for pigs. For example, Roof states, "--the pig as flesh to the high and holy act of eating the body and blood of Christ as practiced by Christians." (Page 113) Charleston is known for its multiple churches but also its Southern food culture. Therefore, the connection between religion and BBQ shows as an essential collaboration in Charleston culture.

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How Pitmaster John Lewis Brought Texas Barbecue to South Carolina — Smoke Point

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In the class reading by Wade Roof called "Blood in the BBQ," there is mention of BBQ being a symbol in society. Without pork, there would be one less symbol for the South. For example, Roof states, "A good barbecue joint may be one place you'll find Southerners of all descriptions--." Therefore, Lewis Barbecue adds to the symbolism of Southern culture through created a sacred spot for all Southerners to come together.

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The barbecue in Lewis Barbecue isn't your average BBQ spot; its roots are actually from Austin, TX. The founder of Lewis Barbecue, John Lewis, found passion from the food culture in Austin and assisted Aaron Franklin in creating the popular barbecue spot called "Franklin's Barbecue." Later on, Lewis would go on to open his barbecue go-to called "La Barbecue." In addition to expanding barbecue, Lewis innovated his favorable taste into his food which assisted him in gaining a spot in the "Top 50 List" in Austin, Texas. After Lewis's accomplishments in Texas, he decided expand barbecue culture to Charleston, South Carolina. Therefore, John Lewis created Lewis Barbecue from his inspirations of Texan Barbecue and brought a new cultural taste to Charleston.

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"THAT'S WHAT 18 HOURS TASTES LIKE"

MEAT JOHN LEWIS A master of barbecue, John Lewis never cuts corners, unless you're talking about burnt ends of course. The pitmaster's cult-like following can be attributed to his unerring dedication to barbecue - from welding his own custom-designed smokers to waking up at 4 a.m. to tend to the fire, he takes his meat seriously. Barbecue enthusiasts have flocked to his pits for years, waiting in long lines to get a taste of his expertly smoked pork spareribs, beef ribs, "Texas hot guts" sausage, oxtail and his legendary beef brisket.

Growing up in El Paso, TX, John moved to Austin at 18 to start his culinary career. Around this time, John's parents gave him a New Braunfels smoker for his birthday, and he started dabbling in Austin's longstanding tradition of the backyard barbecue. He was soon getting creative with both his smokers and his meats, taking liberties with the design and construction to try and yield a better result. After a stint in Denver honing his craft in the competition barbecue circuit, John returned to Austin in 2010 to help his friend Aaron Franklin as he opened Franklin Barbecue. While there, John pioneered the flavor profile that helped put Austin barbecue on the map.

John partnered with LeAnn Mueller to open the much-beloved La Barbecue in Austin in 2012. He quickly became the rising star of Austin's barbecue scene and in just a few short months after opening, La Barbecue made Texas Monthly's "Top 50 List" and was voted the "Best BBQ in Austin" by the Austin American Statesman.

In March 2015, John packed up his smokers and moved to Charleston to introduce the Holy City to the great world of Texas barbecue. He and his barbecrew opened Lewis Barbecue in June 2016.

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"THAT'S WHAT 18 HOURS TASTES LIKE" MEAT JOHN LEWIS A master of barbecue, John Lewis never cuts corners, unless you're talking about burnt ends of course. The pitmaster's cult-like following can be attributed to his unerring dedication to barbecue - from welding his own custom-designed smokers to waking up at 4 a.m.

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As scene in the background photo, when entering Lewis BBQ you are brought up to the large counter to make your order, similar to going up to the alter to receive communion.
Once one receives their food, they can find a place to sit and eat from the family style BBQ.

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The BBQ is Texas style.  In March 2015, John Lewis packed up his smokers and moved to Charleston to introduce the Holy City to the great world of Texas barbecue. Lewis BBQ opened in June 2016.

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A visit to Lewis BBQ will give one a sense of belonging (explains the big smile).  

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A visit to Lewis BBQ will give one a sense of belonging (explains the big smile).  

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Here's me, Livy Glick, the weekend I moved to Charleston to start my freshman year at the College of Charleston. I came to Lewis BBQ because i've heard this was where the locals ate. I've eaten a good amount of barbecue in Connecticut but oh man, there is nothing like Lewis Barbecue. I saw Charleston in its purest form here through The walk up ordering, the old country music, and no plates. A sense of community.  This is Charleston's sacred place.

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Pulled pork sandwich with a side of mac and cheese and fries! As soon as this delicious food was consumed I felt like I was a real citizen of Charleston again. I haven't had Lewis BBQ in over 3 months and I live here! Not only do locals come here for the tasty food, but also a sense of culture. "BBQ in the south is about sustaining a sense of community." -Saddler Taylor, author of High on The Hog- A South Carolina Barbecue Journey.