Murrells Inlet, SC

The Wood-Fired Wizardry of Bovine’s

J.M. Lesinski

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A shot of the front entrance of Bovine's in Murrell's Inlet, South Carolina.Photo by J.M. Lesinski

For fans of wood fire grilling, the taste cannot be matched by any other method. At Bovine’s Wood Fired Specialties in Murrell’s Inlet, South Carolina, this age-old technique of food prep is one of the best executed in the area.

Steaks are a thing of beauty at Bovine’s between the diamond char pattern on each cut and accompanying choice of two sides. The filet mignon is available in six or eight ounces, while the New York strip comes in at twelve. The ribeye is twelve ounces as well, and according to the menu, all cuts of steak are certified angus beef.

For seafood, the fish of the day is always rotating, but always comes wood fire grilled too. The grilled salmon is a reliable menu regular, as are the shrimp and grits, which feature andouille sausage, sauteed shrimp, and a roasted red pepper cream sauce over Adluh Mills grits. For fried food lovers, the fried shrimp is superbly light in texture, while fried flounder features local Carolina fluke flounder.

Pork options at Bovine’s are similar to the steaks in heartiness and exquisite presentation. The fourteen-ounce pork porterhouse is a creature to behold in front of oneself, while the ten-ounce grilled pork chop follows suite. The BBQ baby back ribs are the most picturesque of all, coming to the table in a warm orange-brown glow of house made bourbon honey BBQ sauce.

Other entrée options include the house Caesar salad, pasta primavera with bacon, or the two eight-ounce burger offerings. The angus beef Bovine’s Burger features pork belly and smoked cheddar on an artisanal potato bun, while the House Burger is made with chuck short-rib brisket and comes with the classic lettuce, tomato, red onion, and cheddar toppings on the same potato bun.

Considered by many to be the most traditional method of preparation, the pizzas at Bovine’s are wood fired for a unique flavor unlike any other area pizza joints. Usually thought of more as a shared plate, the pizzas at Bovine’s are more suitable as a personal dish all their own with the size of them. The cheese pizza only sells for ten dollars, making it an amazing value for pizza outside of a national chain.

The pepperoni pizza features large slices of pepperoni, which often have a tendency to retain more oil, but the balance is not too bad with Bovine’s. The veggie pizza comes with bell peppers, onions, mushrooms, spinach, and mozzarella for a great vegetarian option, while the margherita pizza features tomatoes, fresh mozzarella, basil pesto, and olive oil for the restaurant’s spin on the classic pie.

Appetizers are straightforward favorite spins on the classics, like the flash-fried calamari, or the fried mac and cheese bites with chipotle mayo. The wings, both bone-in or boneless, are sure to please even the most judgmental visiting Buffalonian. The Bovines Deviled Eggs come with bacon and paprika, the spinach and artichoke dip is made with pepper jack cheese for a nice kick, and the coconut shrimp come crispy and pleasantly more plump than one would expect.

The Southwest chicken egg rolls are a clear-cut favorite for the uniqueness and flavor alike. Made with shredded chicken, pepper jack, black beans, corn, and red peppers, the crispy little creations are the perfect balance of savory and just a little spicy. The baked dynamite scallops are a solid choice too, coming in at twelve bucks a half dozen or twenty-two for the whole dozen.

Rarely do sides get their own shout-outs, but the sides at Bovine’s are most deserving. Many are potato-based, like the whipped to perfection mashed potatoes, and the feast for the eyes baked potatoes. The French fries are crinkle cut and superbly crispy, the sweet potatoes are a unique local option all their own, and the green beans are just plain pretty to look at. The corn sides though, between the lusciously developed creamed corn and the light texture of the corn pudding, are must-tries for any first-time diner.

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With a mission to inform, my articles will cover a breadth of topics ranging from travel & leisure to music and entertainment, as well as local news coverage wherever this stone may be rolling. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY
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