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Photograph by: Darrell Snow Beau Hammond and Team F or 20 years, Henry’s Smokehouse has his grandfather Henry’s recipes, and the Wade fulfilled customers’ cravings by making Hampton Boulevard location quickly earned a delicious food the old-fashioned way – no following. They’ve since added two more locations, short-cuts allowed. While many restaurants and the popular catering business has handled move to gas and wood cookers, “we’re a strictly crowds from 20 people to 10,000! From barbecue 240 Wade Hampton Blvd. wood-burning restaurant,” says Tiger O’Rourke, to ribs, oyster roasts to low-country boils, they Greenville who’s been with Henry’s since the beginning and know how to feed a crowd. 864.232.7774 is now general manager for all three locations. Last year, the Henry’s team started entering 1842 Woodruff Road The result is tender, fall-off-the-bone barbecue, competitions, and they walked away with the top Greenville chicken and ribs, with that distinctive hickory 864.213.9770 barbecue prize in their very first cook-off. “We flavor that can’t be duplicated. Even the French were pretty ecstatic,” O’Rourke says. With many 123 N. Main Street fries are made in-house using fresh potatoes and long-term employees and long-standing regular Simpsonville a three-day process, and the peach cobbler, sweet 864.228.9681 customers, O’Rourke appreciates the family potatoes and banana pudding are always favorites. atmosphere at the restaurants, and the entire team Beau Hammond started Henry’s in 1992 using loves being part of a local tradition. 68 behind the counter | 2012