Monk: Bon Appetit walks through the opening of King BBQ with chef and owner Shuai Wang and pitmaster Brandon Olson. Those pre-open tasks start at 6:00 AM and include firing up the smoker, seasoning ribs, butchering duck and ribs for the following day, putting together and doing social media for the day’s special (BLT), assembling the deep fried shrimp toast sliders appetizer. Before you know it, its opening time and Shuai is kicking the cameras out of the restaurant.

King BBQ was already on my list but after watching this video and getting a better sense of the food, I am definitely prioritizing a visit here next time I’m in the Holy City. What do you think?

Description: “The hanging meats in the windows, the crispy whole pork, the soy sauce chicken–that’s my definition of BBQ. I also wanted to showcase Carolina-style BBQ so incorporating smoke into Chinatown-style BBQ.” Today Bon Appetit spends a day on the line with Shuai Wang, chef and owner of King BBQ in North Charleston, Carolina. At his restaurant, Wang puts a southern spin on his Chinatown-style dishes inspired by his years living in Flushing, New York.