Swig and Swine

Swig & Swine BBQ opened in Charleston, South Carolina in 2013, with pitmaster Anthony DiBernardo — a U.S. Navy veteran who served on the USS Batfish submarine — becoming sole proprietor in 2019. The restaurant cooks meats low and slow over hardwood in custom-built smokers, specializing in pulled pork, brisket (which takes nearly 14 hours), ribs, and South Carolina barbecue hash across four Lowcountry locations.

Pulled PorkBBQ Ribs