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The Charleston Southern Buccaneers (6-14, 2-5 Big South) are heavy, 10.5-point underdogs as they look to break a three-game losing streak when they visit the Radford Highlanders (13-9, 3-4 Big South) on Wednesday, January 31, 2024 at Dedmon Center. The matchup airs at 7:00 PM ET on ESPN+. The matchup has an over/under set at 135.5 points.

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The Charleston Southern Buccaneers (6-14, 2-5 Big South) will try to break a three-game losing streak when they visit the Radford Highlanders (13-9, 3-4 Big South) on Wednesday, January 31, 2024 at Dedmon Center as heavy, 10.5-point underdogs. The game airs at 7:00 PM ET on ESPN+. The over/under for the matchup is set at 135.5.

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Charleston Southern vs. Radford Odds & Info

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Rep your team with officially licensed college basketball gear! Head to Fanatics to find jerseys, shirts, and much more.

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NORTH CHARLESTON, S.C. (WCIV) — A proposed agreement is leaving North Charleston residents high and dry, according to city and community leaders.

"Folks are pretty aligned on this one," said Bill Stanfield, the chief executive officer of Metanoia nonprofit.

North Charleston residents aligned against a proposed boat manufacturing facility on the old Baker Hospital property.

"That wouldn't necessarily happen on Daniel Island or downtown or in Mount Pleasant, or other communities that land bought for public park space, intended for public park space, that the public was excited to get would then be flipped over to a private use industrial site," said Stanfield.

Read more: "Ravenel residents express concerns over proposed zoning change ahead of Tuesday's meeting."

Controversy grows over proposed boat facility in North Charleston (WCIV)

North Charleston Mayor Reggie Burgess sent a letter to the Charleston County Parks and Recreation Commission stating that the area isn't zoned for that type of project and hasn't been since the 1980s.

"We wanna make sure we do everything we can possibly so that our citizens can enjoy activities," Burgess said. "They can actually use that and create a good space so we can have citizens access to the waterways - a place where they can take their families on picnics and enjoy the city of North Charleston."

Stanfield echoed similar sentiments.

"This is land that was purchased with the intention to make it a public park that they could benefit from. They know that accessibility to the rivers," he said. "People wonder how is it possible that the public entity could acquire land for park space and then it be put into an industrial use."

Read more: "'People trust my motivations': Moore reports $117K in fourth-quarter campaign fundraising."

Community leaders said no one from Charleston County Parks and Recreation Commission or Sea Fox Boats has sought input from area residents.

"Not coming and talking to the neighborhood leadership or engaging with people at, at the grassroots level," Stanfield said, "those kinds of things, I think, leave a bad taste in the mouth of a lot of the residents of the community."

In response to News 4's story, Sea Fox Boats owner Freddy Renken issued a statement.

"Sea Fox, along with CCPRC, has worked diligently over the last year planning a park for the community that will be sustainable for generations to come. We have already executed the 90-year lease, and currently, we are in our due diligence period," Renken writes. "Our plan has multiple piers accessing the waterway, and currently, the park will consume roughly 75% of the property, and the boat facility is proposed to be built on the far east side of the property closest to Albright Wilson, which is zoned industrial. No tax dollars will be needed to sustain the operations of the park, as Sea Fox will be paying rent to cover annual expenses. It’s hard to believe that the new mayor would be against 300 jobs and a new park for his community. I’m sure once he sees the plans, he will reconsider his position and not let the previous administration affect his decisions in the future."

NORTH CHARLESTON — A couple of weeks ago, I found myself eating a salad with chopsticks in a barbecue joint.

It was a really good salad, too, with lots of crunch from watermelon radish and thin, crisp-fried noodles. The concoction is dubbed, fittingly, the crunch salad ($13), and its baby gem lettuce is tossed in a delightfully creamy carrot dressing with a big surge of ginger. What really makes the bowl are the thin shreds of smoked cheddar tucked inside, which add beguiling little pops of hickory smoke amid all the greenery.

That’s the kind of salad I can get behind.

I can get behind a lot of other things at King BBQ, too, like the shrimp toast sliders ($9 for two). Each stacks a thick, golden brown cube of deep-fried shrimp toast inside a sweet King’s Hawaiian roll. The hot, crisp slab pops with rich shrimp flavor, and tangy, thin-sliced pickles and rivulets of creamy tartar sauce make for a delightful contrast.

Yes, I promise I am talking about a barbecue joint.

Behind the restaurant, secured inside a tall wooden fence, are a set of Lang offset smokers, and, man, do they smell good when you get out of the car in the broad, newly-paved parking lot — reminiscent of the approach to classic North Carolina Piedmont region joints like Stamey’s and Lexington Barbecue.

Then you walk around the corner to the front sidewalk and encounter two giant green guardian lions flanking the main door. Inside, your eye is grabbed by clumps of big red paper lanterns with long tassels dangling over the bar to the right. To the left, the dining room comprises a geometrical maze of small booths with jade green beadboard backs.

King BBQ is the handiwork of Shuai and Corrie Wang, the co-owners of Jackrabbit Filly, and Brandon Olson, Jackrabbit Filly’s former sous chef and now King’s chef de cuisine/pitmaster. They bill their offering as “Chinatown BBQ made with Southern Smoke,” and it’s an apt description.

Witness the cha shao ribs, the restaurant’s signature item ($19 half pound /$36 pound). As barbecued ribs go, they’re pretty darn good — a big meaty bite, texture a tad on the soft side but still with a nice chew. What makes them exceptional is their beautiful red lacquered surface — that cha shao (aka char siu) glaze — sweet and salty, tingling with hoisin and fragrant five-spice powder.

That’s the same basic preparation found in classic Chinese-American restaurants, but there, the ribs are typically hung and roasted in an oven. At King BBQ, they’re slow-cooked on those wood-fired Langs.

The Wangs and Olson evolved their concept quite a bit as they workshopped it through a series of pop-ups. Originally they set out to cook Southern-style barbecue with a Chinese twist — smoked meats on butcher paper, mac and cheese and collards accented with Asian spices — but it just didn’t feel right.

“At end of the day,” Shuai Wang told me in an interview last year, “we decided this is not us at all … There’s a lot of great places that already do those kind of items, and if we do the same thing, it’s going to look like we’re trying too hard to fit in somewhere we don’t really belong.”

Instead they took a more personal route, and it proved the right move. The ribs’ glaze pays homage to the Chinese American restaurants in Queens, N.Y., where the Beijing-born and Flushing-raised Shuai was first introduced to barbecued meats. The cooking technique is the contribution of pitmaster Olson, who grew up in the Piedmont area and honed his barbecue chops working the pits at Home Team BBQ.

Olson’s roots show as well in the tomato-tinged red vinegar slaw ($4), which appears alongside other side dishes like crispy curried Brussels sprouts ($8) and cheddar chili crisp corn pudding ($4).

The mashups aren’t limited to Chinatown and Southern smokehouses, though.

Why is there a regular Friday fish fry and recurring Sunday specials of Buffalo wings and kielbasa sandwiches? Corrie Wang grew up in Buffalo, N.Y., and a bit of her culinary heritage sneaks in, too.

It was at King BBQ that, for the second time in as many months, I encountered a postmodern take on crab Rangoon. (The first was at Beautiful South.) King’s version, dubbed krab Rangoon ($12), is what happens when an old-school tiki bar treat takes a side trip through North Carolina.

Inside a small blue and white bowl, a ring of five golden brown hushpuppies are topped with squiggles of hot honey and bright yellow Chinese hot mustard “Q.” The hushpuppies have a fine powdery grain, and their crisp exteriors are augmented by a sprinkling of tempura crunch — pale yellow orbs of fried batter akin to Rice Krispies. Underneath is a gooey blend of creamy cheese, corn kernels, and little pink and white flecks that I assume must be krab. Altogether, it’s a sweet, somewhat riotous combination of flavors, but the crisp texture of the hushpuppies and the tempura crunch carry the day.

King BBQ is a counter-service joint with a Texas-style setup. A low green wall corrals customers around one side of the dining area to the counter at the back. The central slate of meats are sold by the pound, and they’re presented on red plastic trays. Thankfully, in this era of ubiquitous Texas-style barbecue, these are the only traces of the Lone Star State.

The menu is refreshingly devoid of brisket. In fact, there’s no beef at all. When the restaurant runs an occasional burger special, the patties tend to be ground pork (sometimes stuffed with smoked cheese.)

Instead, there’s duck — lots of duck — in the form of a rotisserie-cooked bone-in duck breast ($22/pound), a crispy five-spice duck leg ($18) and a Saturday smoked Peking duck special.

On the duck leg, the floral astringency of the spices is sharp and almost prickly up front. The skin is crisp, and in some places shatteringly hard (watch those fillings!), but you can slip out a big chunk of luxurious meat and savor its rich, almost fruity notes overlaid with caramel sweetness.

Not every fusion at King BBQ quite works for me. The same Chinese hot mustard “Q” that’s squiggled over the krab pups also accompanies most of the bowls and plates. A South Carolina-style yellow sauce made with Chinese hot mustard sounds good on paper, but on the tongue it’s really just spicy honey mustard dressing, and it doesn’t add much to the already flavorful array of meats.

I have absolutely no qualms, though, about the noodle bowls, which is where King’s unique fusion really soars.

The prosaically named “bbq meats on noodles” ($16) deliver, as promised, bowls of long, slightly squiggly noodles topped with your choice of meat. (Mine was chopped pork.) The thin noodles are pleasantly salty and chewy. The pork mounded on top is properly chopped (not pulled), and the short, tender strands are tinged pink with smoke. Long ribbons of garlicky greens laid across one side add a perfect extra crunch to the bowl.

Those noodles are an even better companion to South Carolina’s classic barbecue side dish, slow-simmered hash. King’s meaty version has an orange hue, suggesting a healthy dose of tomato, and a nice punch of heat from red pepper flakes. Stir it into the long, thin noodles and you create the perfect balance of tenderness and chewiness — a big tangle of noodles that bursts with meaty juice as you chew. It’s the most exciting bite of barbecue I’ve had in a long time.

Food

In 20th century South Carolina, barbecue restaurants were as dry as a Baptist family night supper. Being a thoroughly modern joint, King BBQ is dripping, and the bar offering rolls together tiki bar and motel lounge styles with an international flair.

Sake highballs ($10) blend rice wine with an array of flavored sodas. Five boilermaker options include not just the classic beer-and-a-bump (rye whiskey and Moosehead, for some reason) but also baiju with Sapporo and Japanese soda with Campari and sweet vermouth. Shots! (their exclamation point, not mine) range from PB&J (peanut baiju and loganberry, $6) to a yuzu coffee drop made with soju ($6).

You don’t see craft beer sold by the pitcher at too many places around town, but you do at King BBQ — specifically Edmund’s Oast’s Bound by Time IPA and Lucky Cat Rice Pilsner from Virginia’s Bold Mariner Brewing (each $28). For the non-crafty, there’s also Sapporo and Moosehead by the pitcher (each $24) and Coors Banquet by the can ($3).

“Wowie zowie,” reads the menu blurb for the Eye of the Tiger ($11), which states “it’s our house margarita.” The stout pebbled glass is filled with crushed ice, and its contents have the bright orange hue of Tang. It’s a smooth, citrusy blend of tequila, Thai tea and mandarin orange, finished with half a rim of salt and ground black tea leaves. Wowie zowie indeed.

The past 18 months have seen a steady parade of impressive second acts from local husband-and-wife restaurateurs — Beautiful South from David and Tina Schuttenberg of Kwei Fei, Lola Rose from Kevin and Susan Johnson of The Grocery, and Heavy’s Barburger from John and Brenda Haire of Martin’s Bar-B-Que Joint. For me, it’s these mom-and-pop operations, not the flashy, well-funded restaurant groups, who are making the biggest mark on Charleston’s current dining scene.

King BBQ fits squarely into that mold. The Wangs are executing on a distinctive and very personal vision, and they’ve created a modern style of barbecue quite unlike any other in Charleston — or anywhere else in the country, for that matter. Locals need to check it out, and tourists do, too.

Food

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NORTH CHARLESTON, S.C. – The South Carolina Stingrays, proud ECHL affiliate of the NHL's Washington Capitals and AHL's Hershey Bears, announced today that Andrew Cherniwchan will have his No. 28 retired on Sunday, March 24, at the North Charleston Coliseum during the game against the Trois-Rivieres Lions.

Cherniwchan will become the fourth player in Stingrays franchise history to receive this distinguished recognition, joining Mark Bavis, David Seitz, and Brett Marietti. The last time the Stingrays retired a jersey number was during the 2003-04 season when the team retired Marietti's No. 24.

Additionally, during the March 24th game, Cherniwchan will be inducted into the Stingrays Hall of Fame.

"I am so grateful that the Stingrays are doing this. To have my jersey retired and to be inducted into the Stingrays Hall of Fame is special for me," said Cherniwchan. "I know it's my jersey going up in the rafters, but there's a long list of people who helped me throughout my hockey career. There are too many teammates and coaches to list, but they have all played a huge role in my career. Mark Bavis, David Seitz, and Brett Marietti all left the Stingrays in a better place than when they got there, and I always strived to do the same. Another important part about being a Stingray is that we have always positively impacted the community. I have met a lot of great people in Charleston, and it has always felt good to give back to the community in any way possible. I also want to thank my wife, Katie, and my family for their unconditional love and support."

The Stingrays are the only ECHL team Cherniwchan ever played for. Cherniwchan's name is near the top of nearly every franchise regular-season statistical category: 338 points (3rd), 157 goals (3rd), 181 assists (4th), and 456 games played (3rd).

Cherniwchan is the only Stingray ever to play double-digit seasons in South Carolina.

Cherniwchan spent parts of five seasons in the American Hockey League with the Providence Bruins, Springfield Falcons, Utica Comets, and Hershey Bears, tallying 49 points (26 goals, 23 assists) in 193 career AHL games. The Hinton, Alberta native has skated in 701 professional hockey games between the ECHL and AHL.

Cherniwchan served as the Stingrays' captain from 2019-2023, and he helped the Stingrays reach the Kelly Cup Finals in 2017 and 2021.

"March 24 will be a special day for the South Carolina Stingrays as we honor Andrew Cherniwchan for his accomplishments on and off the ice as a Stingray," said Stingrays President Rob Concannon. "For parts of eleven seasons, Andrew helped carry on our tradition and legacy by being a quiet leader. Andrew is a big part of the Stingrays' long-standing culture, and I can't think of another player more deserving than Andrew."

"We are so excited to celebrate Andrew's incredible accomplishments throughout his professional hockey career, largely as part of the South Carolina Stingrays," said Stingrays Principal Owner Todd Halloran. "I will always remember his many contributions during key moments, such as scoring a game-winning goal, landing a solid check in the offensive zone, or sparking a comeback with a short-handed tally. Cherny was also a player who enjoyed being in the community and interacting on a personal basis with our dedicated fan base. Retiring his jersey is an honor that he has truly earned."

Cherniwchan played in five postseasons for the Stingrays and tallied 29 points (14 goals, 15 assists) in 52 career Kelly Cup Playoff games. Cherniwchan ranks fourteenth in postseason games played among all Stingrays players.

The Stingrays are back in action this Friday in Greenville to take on the Swamp Rabbits. Puck drop is set for 7:05 pm.