Midwood Smokehouse ribs and brisket

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COLUMBIA, S.C. (WACH)- Midwood Smokehouse Pitmaster Ervin Abbott is a USC graduate and a Columbia native who has mastered the art of smoking and cooking meat. Two favorites, Saint Louis style pork ribs and beef brisket, are seasoned and smoked for hours.

“We smoke our meats for about 4-16 hours, depending, before they are ready to serve. It really takes the entire time to watch the meats, adjust the temperature, and rotate everything to make sure we have enough to get through the night. We even have a night shift that’s responsible for loading the smoker to make sure we have enough to make it through the day”.

If you’re looking for a BBQ party to carter an event, Abbott says he and his team are happy to serve. You can connect with the company by visiting midwoodsmokehouse.com and on social media @midwoodsmokehouse.

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