Many Charleston locals make a weekly trek to this "true temple of barbecue" an hour and a half outside the city. It's open only on Friday and Saturday, and whole hogs are butterflied and smoked over an open pit, after which diners line up to feast from a buffet where a series of chafing dishes hold different parts of the pig. For people who care about these things, the sauce is mustard-based, and reviewers say "getting there is half of the fun" as "it's on the way to nowhere."