Our last food stop in South Carolina was in the town of Anderson. The Pompous Pig.  By this point all of us were getting rather full. We almost missed the place. They have no street visibility and their door is on the side of a small plaza. We smelled the food before we ate. Always a good sign.

This place is really clean open and airy. Its almost too clean. For me a BBQ joint needs to have a certain vibe to it. I will admit it makes no real sense but I like a little grease on the window panes, a little smokiness on the walls and I don’t really prefer walking into a joint that I could eat off the floors. I guess you could call it the grunge factor. Not dirty just a little bbq grunge.

From their website:

The History of     The Pompous Pig IT ALL STARTED with a Big Green Egg smoker and our passion for entertaining friends and family.  One egg became two, and after repeated requests from friends to provide barbeque for their special events our Atlanta-based catering business was born.  A trailered competition pit smoker was added as the business grew, which was soon followed by another trailered 500-pound capacity commercial smoker. When are you going to open a restaurant ? ”     became the battle cry of our  customers.   After snowballing growth from customer referrals, we decided the time was right to open our first restaurant and that Kim’s hometown of Anderson was the right place to do it.         Thank you, Anderson, for giving us this opportunity to fulfill our dream.  We will strive to serve you with the best barbeque, homemade sides and desserts, and provide friendly service in a fun atmosphere.   We appreciate your support and look forward to serving you in the days and years to come.      Enjoy!

Kim & Chet Newsrom

After reviewing their menu we once again asked if we could sample a bit of everything from their meats and some of their sides. The Pompous pig has only been open 2 years.

We thoroughly enjoyed everything they had to offer. Even after we didn’t think we could eat anything more we were still nibbling away. Succulent ribs with an excellent bark on them, delicious pork and some seriously awesome cornbread with honey butter slathered on.

The collard greens were one of my favorites. They still had definition- they were really well cooked. I love collard greens and these were great. The chicken was moist and delicious the broccoli apple salad full of great texture and crunch everything was really yummy. They have lots of sides at this place all complimentary to their wonderful BBQ offerings.  They use Southern Prides for all their meats.

I fell in love with their apple cider vinegar sauce. I bought the largest container they had. All of their sauces had great flavor.

Their staff was super friendly and happy to have us.  I really admired some of the pictures they have on their walls:

We were a bunch of happy happy meat coma people by this point. If you are in the area you stop by The Pompous Pig. Its delicious. I know for sure that we enjoyed our time in South Carolina and had a great time enjoying all of the places we ate at.

The Pompous Pig on Twitter

The Pompous Pig on Facebook

Tuesday – Thursday   11:00 am – 8:00 pm
Friday & Saturday   11:00 am – 9:00 pm
Sunday    11:00 am – 3:00 pm
Mondays we are CLOSED – We will be OPEN MONDAY SEPT. 6th for Labor Day



On our BBQ tour of local places in Greenville SC we were told we should not miss Bucky’s BBQ. Not only for the food but to hear the story behind it and the owner Wayne Preston. I took a short video about his story and in the background you can hear the chopping of pork….Wayne talks a lot about his family and we had a great time there. We enjoyed our meal a whole lot here.



Wayne’s son Zack and his son in law chopping pork.


Some serious dedication. Wayne’s tattoo.

Their kitchens were beyond spotless.

Outside they have their pits. All of them use hickory wood. The chicken was just coming off as we got there.

Their tables tell their story.

We really enjoyed our meal there. Lots of flavor and the sauces were excellent. One of the funniest moments was when I walked in with Jason, Melissa, Chris and Phyllis the first thing Wayne said to me was what are you going to say about our BBQ.  LOL Wayne follows me on twitter and facebook and had been following us through the day on our adventure. Well Wayne if you are reading this let me tell you – your BBQ was really fine. My favorite was the chicken. SO moist and delicious. Thanks for the hospitality. You are your entire family were excellent hosts.

Bucky’s BBQ has multiples of locations we went to the one on Roper Mountain Road.

(864) 329-0054

1700 Roper Mountain Road, Greenville, SC?

Monday – Tuesday 10 a.m. – 2:30 p.m.

Wednesday – Saturday 10:00 a.m. – 8:00 p.m.

Sunday – Closed

Bucky’s Facebook Account


Henry’s Smokehouse Greenville SC

Made a visit to Henry’s Smokehouse with a few friends while I was attending the NBBQA. This place has a great vibe to it. Great interior decor!

From their website:

What’s the secret about the best BBQ in town? Pork butt cured to BBQ at Henry's Smokehouse

We used the best ingredients, the leanest butt in town. Our BBQ is cooked in the old fashioned Southern tradition. We place top choice meats in open BBQ pits with hickory logs and cook them to perfection at low temperatures. Henry’s cooks its pork butts for 12 hours and its ribs for over 8 hours.

If you have ever had meat cooked long and hickory logs in the BBQ pitslow, and experienced the fall-off-the-bone tenderness and the distinctive hickory flavor, you begin to understand, why Henry’s Barbeque is becoming legendary.


The staff are all super warm and friendly. Great people who were smiles from ear to ear and fun to talk with.

Their menu has a lot of options and one of those items is their BBQ hash. This was something I have never had before. I love a good hash full of corned beef, taters and onions. Did I ever get an education. Hash in the South is a whole lot different than Hash in the North. Oh my good gracious. I ordered the hash & rice.

Let me tell you what arrived on our plate resembled something that … well… to put it bluntly the cat might have thrown up. I wish there was another way to put it. There isn’t anything pretty about it at all. I did notice however that there were many other folks who were enjoying it.

As I tried some of it I knew instantly that this was just not for me. I am more than willing to try anything once. For me I won’t say it was bad just really different (some very sour notes, mushy texture, indistinguishable meat). TO those folks enjoying it all the best to you but I think I’ll pass in the future. Just not my cup of tea.

We ordered a couple of sample plates from the restaurant.

I really liked their sweet potatoes and  I enjoyed the pork with their spicy brown sauce.  I ended up purchasing a couple of bottles before leaving for the next place. It was a great balance of sweet, spice and mustard.

After we had eaten we had an opportunity to meet some of their fun staff. Billy the buttmeister can be seen above prepping the pork for the day. Bo the butt chopper was funny as heck as we talked in the back. Outside we got to speak with Tiger their pitmaster that has been with them for the last 20 years.

They use strictly hickory wood for their BBQ’s. They also set up quite a lovely outdoor picnic for the folks on the NBBQA bus tour. Southern hospitality all around!

It was a really interesting place to go and I am glad I got to try BBQ that was completely different than anything I had experienced before. The people that work there really care about their food. I really believe that even though you may not like somebody’s BBQ you can certainly appreciate the time they take to make it the care and concern they put into it. Its all about learning more about the different styles of #BBQ all over North America. Glad we stopped in for sure.

*******Please note the WIFI in our SC hotel was horrible. Could not update the blog. My apologies for the delays in posting. Additionally in the upcoming weeks I will be changing servers. Thanks for your patience.****************