Stop #2 on the Charleston and Parts West BBQ Tour: @palmirabbq
Board highlights this time around: pernil (generously seasoned/spiced pork shoulder pit smoked and pulled into long shreds), beef cheeks (required), and spicy Italian sausage in a curiously long, skinny casing (but meaty, smoky and savory inside.) Plus the Puerto Rican beans and a big tub of that mysteriously flavored hash and rice, of course . . .
Pretty sure the "Line Starts Here" sign is new. As is the line out the front door onto the sidewalk even at the 3:00 pm . . . #wordisout
