04ctd
Well-Known Fanatic
http://www.sweatmansbbq.com/Menu.htm
A Long, Rich Tradition
Mr. and Mrs. Harold Sweatman, better known as Bub and Margie Sweatman first opened a small bar-b-que place in the town of Holly Hill in 1959. After closing this location, they only cooked for special gatherings with family and friends. Cooking for these occasions took place in the "old dairy" which was located just a few yards from the Sweatman house.
Their desire to open a bar-b-que restaurant came to fruition when they purhcased an old farmhouse and land from James M. Russell. After much hard work from family and friends, Sweatman's Bar-B-Que opened or business in 1977. At that time, Bub was raising his own hogs, and they only cooked seven or eight hogs per weekend. But as the business continued to grow, he made the decision to purchase from the market. They soon had a need for twenty to twenty-five hogs per weekend as their business boomed. Bub and Margie were amazed at the way their business grew.
The bar-b-que was and continues to be cooked fresh every week. Oak and pecan trees are cut and split for the wood burned in the cooking process. The whole hogs are coooked 12-14 hours each night over hot coals from trees prepared during the week. While cooking, they are continuously basted with our secret mustard based sauce. Once done, the hogs are ready to be cut and prepared for serving.
Sweatman's Bar-B-Que has been featured in several magazines and books over the years, including Southern Living Magazine. It has also been visited by the late Senator Strom Thurmond, Ian McKellan from the movie The Lord of the Rings, and Anthony Bourdain from the Travel Channel's hit show No Reservations.
good food, good people
A Long, Rich Tradition
Mr. and Mrs. Harold Sweatman, better known as Bub and Margie Sweatman first opened a small bar-b-que place in the town of Holly Hill in 1959. After closing this location, they only cooked for special gatherings with family and friends. Cooking for these occasions took place in the "old dairy" which was located just a few yards from the Sweatman house.
Their desire to open a bar-b-que restaurant came to fruition when they purhcased an old farmhouse and land from James M. Russell. After much hard work from family and friends, Sweatman's Bar-B-Que opened or business in 1977. At that time, Bub was raising his own hogs, and they only cooked seven or eight hogs per weekend. But as the business continued to grow, he made the decision to purchase from the market. They soon had a need for twenty to twenty-five hogs per weekend as their business boomed. Bub and Margie were amazed at the way their business grew.
The bar-b-que was and continues to be cooked fresh every week. Oak and pecan trees are cut and split for the wood burned in the cooking process. The whole hogs are coooked 12-14 hours each night over hot coals from trees prepared during the week. While cooking, they are continuously basted with our secret mustard based sauce. Once done, the hogs are ready to be cut and prepared for serving.
Sweatman's Bar-B-Que has been featured in several magazines and books over the years, including Southern Living Magazine. It has also been visited by the late Senator Strom Thurmond, Ian McKellan from the movie The Lord of the Rings, and Anthony Bourdain from the Travel Channel's hit show No Reservations.
good food, good people
