$6 for $12 Worth of Barbecue Fare at Bucky’s BBQ in Fountain Inn or Lake Forest

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What You'll Get


Barbecuing, like painting, usually entails the use of a brush, a master's touch, and the building anticipation to eat your finished product. Enjoy saucy masterworks with this Groupon.

$6 for $12 Worth of Barbecue Fare

A menu of hickory-smoked dishes include a chopped-pork plate with two sides and bread ($7), a combo plate with a quarter of a chicken and chopped pork ($8.15), and a St. Louis–style ribs snack plate ($7).

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.

The Fine Print


Promotional value expires Sep 12, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Valid only for location purchased. Must purchase 1 food item. Not valid for "All-you-can-eat". Not valid on 07/04/12. Must use promotional value in 1 visit. Services must be used by the same person. 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.

Buckys BBQ

Restaurant, BBQ Restaurant
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