Family-managed and staffed exclusively by relatives and close companions, Jack's BBQ Buffet serves hearty Southern cuisine in a hospitable dining room nestled near the scenic Green Meadow golf course. The menu includes a bounty of sauce-worthy selections including succulent chicken, fresh fish, and other rib-sticking fare accompanied by a selection of hunger-sating sides. Carnivores and their meat-minded compatriots can whet their incisors on a dish of robust beef brisket ($7.75), and the daring beef connoisseur can challenge his hand, mouth, and unhinging jaw parts against a monstrous 24-ounce Jack Burger. Jack's BBQ Buffet is open from 11 a.m. to 3 p.m. on Tuesdays and Wednesdays, and from 11 a.m. to 8 p.m. Thursdays through Saturdays.
Palmetto Pig Barbecue's chefs slow-cook chicken and pulled pork until supple and tender, in addition to whipping up a slew of classic Southern side dishes from scratch. The expert barbecue bosses douse the supple meat in a toothsome tidal wave of homemade sauce, meticulously seasoned with spices and the tears of a magnolia. A parade of crispy fried chicken and hush puppies await rumbling tummies, and made-from-scratch sides such as coleslaw and potato salad duke it out for the title of best supporting comestible on the menu.
A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.
Tom Engel burst onto the culinary scene in 1977 when he opened Richards Cafe and Little Richards. Now, in his eponymous house of barbecue, he draws on more than 30 years of culinary experience to roast brisket, chicken, and carolina pork shoulder, drawing out their natural flavors with one of nine sauces. These savory potions—which range from sweet and mild to spicy to Cheerwine sauce—sizzle on the grill, punching up a menu that overflows with homestyle treats such as hush puppies, meaty barbecue baked potatoes, and saucy ribs. Tom's BBQ also deliver catered Southern feasts to parties, special events, and straw houses to send their residents a stern message.
Just More Barbecue, boasting a buffet-style menu, loads plates with prodigious piles of juicy meats fresh from the grates of a meticulous 14-hour smoking process. Challenge a plate's holding capacity with Just More Barbecue's all-you-can-eat barbecue buffet ($10.95), which provides diners the chance to choose any items save for baby-back ribs from the buffet line, including chopped pork, beef, and smoked spare ribs more tender than a newborn lullaby. Baby-back rib dinners ($10.95) slathered in savory homemade sauces test the structural integrity of dinnerware alongside a choice of three plate partners, such as baked beans and corn on the cob. Smaller platters ($7.95) cater to modest appetites and hold a choice of one meat and two sides dishes, and budding eating champions can kick off careers with a child's meal ($1.95), complete with a half serving of one meat, one side dish, and one imaginary encounter with an argumentative dinner roll.
Aqua-hued walls and potted plants lend Chill 'N' Grill's interior a cheerful ambience, and an outdoor deck, nestled beside a placid fishing pond, offers diners a scenic view. Seated in either area, guests can tuck into comforting, homestyle cuisine: specialties include hand-sculpted half-pound burgers, shrimp and grits, and steak salads with bleu cheese, walnuts, red onion, and eggs. The eatery's cooks also concoct desserts such battered, fried pickled peaches crowned with a scoop of vanilla ice cream.
At Smoke & Blue, diners pile plates high with buffet-style barbecue in a family-friendly setting. The cavernous wood-paneled dining area seats 300 people at long tables with checkerboard tablecloths, and the eatery welcomes buses, RVs, and large spaceships. On the weekends, family-oriented bluegrass, country, and rock bands take the stage as patrons dig into plates of smoked chicken, pulled pork, and spare ribs with sides of sweet-potato soufflé, creamy coleslaw, and collard greens.