Sponsored by: Melvin's BBQ
A Lowcountry staple for tasty Southern-style food, Melvin’s Barbecue now serves brisket that’s also all-natural and hormone free.
The meats come from animals that have been ethically raised in a humane environment, according to the well-known Charleston area restaurants.
“Our resturant is committed to not only serving great food, but serving food that is safe, healthy and the best we can buy,” said David Bessinger, owner and third generation pit master.
The new meat line-up includes: Meyer® All Natural Prime-Grade Beef Brisket; Fresh Certified All Natural Angus Chuck; All Natural Non-Solution Turkeys; Organic Free Range Chickens; and All Natural, Free Roaming Compart® Duroc Pigs.
The resturant’s new line of pork products come from Compart Family Farms and include Boston butt, spare ribs and pork belly. Compart Duroc promises an “all-natural, mouthwatering, rich flavored pork, with superior tenderness and natural juiciness,” the farms said.
“Bright reddish pink in color, Compart Duroc contains a higher percentage of intramuscular fat (marbling) and a higher pH.” The attributes translate into a more tender, juicy and flavorful dining experience.
“This selection of pork enables you to enjoy fresh pork in its natural flavor and juice, without injections or pumping,” according to Compart Family Farms.
In addition, there are new beef products boast superb quality as well. They include hamburgers, giant beef ribs and brisket made from Meyer Natural Angus Beef.
The all-natural beef is free of hormones and antibiotics. All of the company’s cattle are born, raised and fed in the U.S.
The family owned restaurants are a South Carolina tradition that began in 1939. That’s when Melvin’s father “Big Joe” traded a cow and a mule for the Holy Hill Café.
In 1946, Melvin followed in his father’s path. He bought a landmark a few doors down and opened his first barbecue restaurant in the Orangeburg County town of Holly Hill called “Eat at Joe’s.”
Their legendary Golden Secret Recipe barbecue sauce is a recipe passed from generation to generation – spoken but never written down.
The secret sauce kept customers coming back for more and in 1961 after attending The Citadel, Melvin developed a novel dining concept – a drive-in barbecue joint. Melvin operated “Melvin’s Piggie Park Drive-In” from 1961 until 1971.
In the 1970s the Bessinger brand really took shape and in the 1980’s Melvin’s son, David became involved in the family business. They ventured into the retail world and began selling their famous Original Golden Secret BBQ sauces in stores.
In 1982, David and his father Melvin opened another restaurant and David named it “Melvin’s Legendary Barbecue.” The restaurant chain took off and David and his father found themselves managing eight restaurants in the Lowcountry.
The locals know Lowcountry barbecue is a one-of-a-kind experience. Tender pulled pork shoulder, basted in tangy mustard sauce…it’s the Charleston way.
Generations later, Melvin’s remains famous for serving fine pork spare ribs, pork shoulders, chicken and pulled pork barbecue – not just inCharleston, but the whole South.
The family business has two area restaurant locations, Mount Pleasant and James Island, as well as catering division Pigs on the Run®.
To learn more about Melvin’s Barbecue visit Sponsored by: www.melvinsbbq.com.
