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Harold "Bub" and Margie Sweatman opened their first Holly Hill barbecue restaurant in 1959. When the business failed, they cooked for special events for friends and families â but then tried again in 1977, buying an old farmhouse and converting it into Sweatmanâs BBQ. At first, the Sweatmans raised their own hogs, but as business boomed, they turned to local markets. Only open on Fridays and Saturdays, Sweatmanâs cooks whole hogs over oak and pecan wood for 12 to 14 hours, basting them with a mustard-based sauce. The late Senator Strom Thurmond was a fan of Sweatmanâs, as are actor Ian McKellan and television personality Anthony Bourdain.
