Some folks drive an hour, two hours, or even longer just to eat lunch in a small town called Hemingway. The reason is a humble barbecue spot named Scott’s Bar-B-Que, where whole hogs cook slowly over wood in old block pits.
It holds a 4.6-star rating from more than 1,400 reviews, and many of those reviewers say the trip was worth every mile. Here is what makes this roadside pork plate so famous, plus everything you need to know before you go.
A Rustic Old House on Hemingway Highway
Out on Hemingway Highway in Williamsburg County, a plain old house turns into one of the most talked-about lunch stops in the state. Scott’s Bar-B-Que sits at 2734 Hemingway Hwy in Hemingway, SC, far from any big city skyline.
The restaurant is described as a longtime barbecue joint serving pit-roasted pork and chicken, plus boiled peanuts, inside a rustic house. Nothing about the outside screams fame.
That is part of the charm.
Visitors often call it a hole in the wall or a roadside treasure. One traveler admitted it was not exactly on their route, but they detoured anyway because they happened to be nearby on a day it was open.
Others come from Florence, Summerton, Myrtle Beach, and places much farther away.
With a 4.6-star rating across 1,427 Google reviews, the numbers back up the buzz. People clearly keep showing up, keep eating, and keep telling their friends.
For a small spot in a small town, that kind of loyalty says a lot before you ever taste a bite.
The Story Behind a National Name
Plenty of diners first heard about Scott’s on television. One couple spent years talking about the place after spotting it on a food show, then finally made the trip over Memorial Day weekend to check it off their bucket list.
Another reviewer learned about it from a CBS News feature and was shocked to find the legendary family-owned restaurant only about 30 minutes from home. After trying other barbecue around Florence and coming up short, that same person remembered Scott’s and made the drive.
The verdict was simple: the best barbecue they had ever eaten.
That national spotlight matters, but the real story is tradition. Guests talk about tasting generations of experience in every batch.
A woman who grew up on a farm said the place instantly felt like home, with history you could almost feel in the walls.
Regulars describe it as a true piece of history and hope it lasts a long, long time. It is rare for a restaurant to earn that kind of emotional attachment, but this one seems to manage it with smoke, patience, and a whole lot of pork.
Whole Hogs Over Cinder Block Pits
No grill here, just a whole smokehouse. That is how one excited visitor put it, and it sums up the cooking style at Scott’s perfectly.
According to guests, whole hogs cook low and slow over cinder block pits using hickory, oak, and pecan wood that is cut locally. One reviewer even mentioned the meat is smoked with the restaurant’s own homemade wood charcoal.
It is old-school barbecue in the most literal sense.
Here is a fun bonus: some visitors have been allowed to walk through the pit room or tour the smokehouse. One guest called seeing the hogs cooking an unforgettable experience.
Another said the staff happily showed them around after their meal.
Tours are not a promised attraction, so do not count on one. Still, it is worth knowing that the craft behind your plate happens right there on site, by hand, the same slow way it always has.
Watching the smoke curl up from those pits explains why so much of the food tastes the way it does.
Pulled Pork That Steals the Show
Ask anyone why they made the drive, and the answer is usually two words: pulled pork. It is the most-mentioned item in reviews by a wide margin.
Fans describe it as unbelievably tender, juicy, and deeply smoky. Several people said it hardly needed sauce at all.
One visitor called it hands down the best pulled pork they had ever eaten, adding that the real star of Scott’s is simply the quality of the meat.
Plates come with white bread, so you can build your own little sandwich. A guest from Summerton said wrapping the pork in bread and dipping it in sauce puts it over the top.
That small trick turns a simple meal into something you will think about on the ride home.
Not everyone agrees on the heat level, though. One parent found the pork too spicy for their kids.
Another reviewer felt it was average on their visit. Most, however, say it lived up to every bit of the hype, and many ordered extra to take home before leaving.
Vinegar Sauce With a Kick
One diner joked that they wanted to marry the sauce. Another said it deserved its own paragraph.
Clearly, the sauce at Scott’s inspires strong feelings.
It is a tangy vinegar and pepper style, which is common in the Carolinas but hard to find elsewhere. Visitors say it brings a sharp bite with just enough heat to keep things interesting.
One person was amazed at how smooth and blended it was, with none of the separation you often see, and said you could even taste smoke in it.
Many people feel it balances the smoky meat beautifully. A rib lover said the amount of smoke flavor was matched perfectly by the Carolina vinegar sauce.
Fair warning for newcomers: vinegar barbecue is not for everyone. One guest discovered on their visit that they just were not a fan of the tradition, though they still enjoyed the meat.
If you grew up on thick, sweet sauces, treat this as a fun experiment and dip a little before you pour.
Ribs, Chicken, and Crunchy Pork Skins
Ribs might be the sneaky favorite. They come up in reviews almost as often as the pulled pork, and some guests say they are even better.
Visitors describe them as meaty, tender, and special. One group loved them so much they placed a second order for dinner before driving two and a half hours home.
A regular likes to grab a slab or two to carry all the way back to New York.
The catch is that ribs sell out. Several people arrived to find them gone, so early birds have the advantage here.
Chicken gets love too, with one fan urging you to grab a whole smoked chicken if it is available. A family member on one trip enjoyed the half chicken, while another visitor felt theirs needed more time on the pit.
Then there are the pork skins and cracklin, a crunchy snack regulars praise and like to munch on during the drive. One older review even mentions ordering a pig’s foot for the adventurous.
Sides, Portions, and Prices
Potato salad seems to win the side-dish battle. Multiple guests named it their favorite part of the meal, saying it balanced the tangy pork nicely.
Coleslaw also gets solid marks, with one visitor calling it creamy. Baked beans are more divisive, and a few people felt the sides overall were just okay.
One couple said they would only order the slaw next time. Basically, the meat is the main event, and the sides play backup.
Portions, however, earn plenty of cheers. A couple who ordered a plate with chicken, ribs, pulled pork, and all three sides shared it and still had leftovers.
Others praised the big servings and even better prices. A two-meats-and-two-sides plate comes with bread too.
Exact current prices are not listed, but reviewers consistently call them reasonable. One older review recalled a pound of ribs, a pound of barbecue, slaw, skins, and drinks costing around $30.
One visitor did wish for sweet tea on the menu, so plan your drink accordingly.
Atmosphere for Barbecue Purists
Not fancy, not quiet, and not trying to impress anyone. That is how one guest described the vibe, and it fits.
The setup is simple and focused entirely on barbecue. Food is takeout style, with a steady line and people carrying trays straight to picnic tables outside.
If summer heat is strong, a few visitors suggest eating in your car with the air running. One motorcycle rider ended up dining outdoors among the gnats and admitted that part was on them.
Many people adore the staff, calling the ladies behind the counter friendly and patient, especially with first-timers who want everything. Others had a cooler experience and felt the service was rushed or less welcoming.
Moods can vary.
So who will love it most? Barbecue fans who care about tradition, road-trippers chasing legendary food, and anyone who finds charm in a no-frills spot.
As one reviewer put it, do not come for the atmosphere, come for the barbecue. Still, plenty of others say the history-filled setting fed their soul too.
Planning Your Trip and the Final Verdict
Bring cash. Seriously.
Scott’s is cash only, and it is one of the most repeated reminders in reviews, with one visitor telling younger diners to actually visit an ATM first.
Timing matters too. The restaurant is open Wednesday and Thursday from 9:30 AM to 5 PM, Friday from 9:30 AM to 5:30 PM, and Saturday from 9:30 AM to 5 PM.
It is closed Sunday, Monday, and Tuesday. Regulars warn that items sell out and the place sometimes closes early, so arriving early is the smartest move.
You can call ahead at 843-558-0134 or check the website at destination-bbq.com for updates. Hemingway sits roughly 45 minutes from Florence, according to one reviewer, and makes an easy detour for Myrtle Beach travelers.
Is it worth the drive? For most visitors, absolutely.
A couple of guests left underwhelmed, but the vast majority call it old-school barbecue done right. If whole hog pork and tangy sauce sound like your kind of meal, set the alarm, grab some cash, and hit the road.
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