A Long, Rich TraditionMr. 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, SC 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's home.
Their desire to open a bar-b-que restaurant came to fruition when they purhcased an old farmhouse. Sweatman's Bar-B-Que opened for business in 1977.
The bar-b-que was and continues to be cooked fresh every week. Oak, hickory and pecan trees are cut and split for the wood that is burned in the cooking process. The whole hogs are cooked over hot coals for 12-14 hours. 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, Garden & Gun Magazine, USA Today and The Huffington Post. '
We have been featured on the Travel Channel's "No Reservations," "Food Paradise," and "Bar-B-Que Crawl." You can also find us on The Cooking Channel's "Man, Fire, Food."