The Barbeque Joint

Scott Cloud of The Barbeque Joint

The Barbeque Joint will continue to prepare brisket and ribs for brides, veterans and Cougar fans, but the popular North Charleston pit is swearing off walk-in traffic.

After nine years in business, the Park Circle restaurant is shifting to a catering-only business model. Additionally, it’s relocating from East Montague Avenue to a commercial kitchen on Reynolds Road.

“We’re still going to be here just on a bigger scale,” owner Scott Cloud said in a release announcing the transition. “It’s going to be by-the-platter instead of by-the-plate.”

According to Cloud, catering already constituted a significant portion of the restaurant’s receipts. The Barbeque Joint mastered feeding crowds at events such as Thanksgiving dinner at the Shipyard, during which staffers served 400 pounds of turkey in 15 minutes. By comparison, the restaurant typically served 4000 pounds of pork a year.

Participation in the Shipyard meal and other community happenings helped establish The Barbeque Joint (and its pink pig logo) as a neighborhood fixture: Scott is planning a private thank-you party for longtime patrons following the restaurant’s final lunch service today.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.