Maurice’s Piggie Park BBQ, a longstanding fixture in West Columbia, South Carolina, where we’ve been proudly serving up authentic Southern barbecue since 1953.
I enjoyed the brisket. The collard greens and Mac-n-cheese were excellent. I think my favorite this were the pickles and onions. Did not know I needed this in my life…😂😂 The variety of sauces were great. I was able to try them all. Make sure to try the Hickory Red sauce. This is a must do if you are in the area.
We were heading to Charleston, SC and noted the GPS indicating a significant delay ahead. We had passed the 1600 West Charleston Highway restaurant a mile or so earlier and it caught our eye. We decided to return and kill some time by having lunch and we are extremely happy we did! The employees were friendly and helpful. We shared a 2 meat/2 side platter (turkey and brisket, onion rings and hash over rice) and the dinner roll and hushpuppies were a bonus. The Cheerwine is always a welcome treat to go with any meal. Everything was so delicious that we elected to purchase the Southern Gold Sauce Variety Sampler on the way out the door as a way to remember Maurice's Piggie Park!
You walk in expecting real Southern barbecue—but what you get depends on who’s in the kitchen that day. Some days it’s decent… tonight felt like a rehearsal that never made it to opening night. Been here several times. The place has that old-school vibe—which can be charming—but sometimes the food feels like it’s been holding onto that same era a little too tightly. Ray gave it a six—and that might’ve been him being polite in public. The bread wasn’t fresh, the barbecue wasn’t hot, and the hushpuppies tasted like they’d already lived a full life somewhere else before arriving at our table. Since we had the same meal, I agree. He had the onion rings, I had the fries—which tasted like someone lost control of the salt shaker and just decided to stand by their decision. Somewhere under all that sodium was a potato… allegedly. The one standout? Those onion rings. Perfect texture—crispy with that satisfying, crunchy bite that actually makes you pause mid-chew. And if you know the history behind Maurice Bessinger and his sauce, you already know why some folks stopped buying it years ago. Look, the South knows barbecue. For transplants, this might pass. For those of us who do… bless it.
On the van, cards and invoices. One scan opens everything above.