All reviews are from people who have redeemed deals with this merchant.
Reviewed January 2, 2012
Reviewed January 1, 2012
Reviewed January 1, 2012
What You'll Get
According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today's Groupon: for $7, you get $15 worth of barbecue at Bucky's Bar-B-Q, which has four locations in the Greenville area.
Bucky's began as a roadside lunch stand but quickly expanded its wood-smoked flavors across the area and across even the most discerning taste buds, earning it the distinction of being an Editors' Pick on 10Best.com. The menu boasts four different pork and chicken options slathered in a tomato, mustard, or hot-pepper-vinegar sauce. The chopped-pork plate ($7.90 per pound) features secret-spice-rubbed pork, which is slow-roasted for 16 to 18 hours before it's served. The St. Louis rib dinner ($8 for a half rack) is a hickory-smoked slab that's cooked for four to five hours. Diners can accompany their BBQ-slathered treats with sides such as sweet baked beans, sweet-potato crunch, and mac 'n' cheese ($1.25 each).
Adorned with an assortment of pig-themed decorations and picnic tables, all four of Bucky's Bar-B-Q locations evoke the warm, down-home spirit of their humble beginnings.
The Fine Print
Promotional value expires Dec 8, 2011. Amount paid never expires. Limit 3 per person. Dine-in only. Not valid for 'All You Can Eat' special. Not valid with other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bucky’s BBQ
Bucky’s BBQ owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father’s meat-packing plant and Wednesday nights preparing suppers for his local church. Word about Wayne’s saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him—like the barbecue-sauce barons of years past—to expand his operations to new frontiers. Today, each of Bucky’s four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis–style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Five house-made sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren’t dishing out meals in the restaurant, Bucky’s tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.