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    Buster's Pit Beef

    3.0 (1 review)

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    12 years ago

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    Old South Bar-B-Q-Co

    Old South Bar-B-Q-Co

    4.2
    (239 reviews)
    5.8 mi
    $

    There's no polite way to say it: something fundamental has been lost at Old South BBQ…read more On a recent sunny afternoon, a friend and I--both barbecue enthusiasts--set out to try Old South after hearing it had reopened under new management. I had never been, but my friend spoke of it with near reverence, describing a once-legendary roadside joint steeped in South Carolina barbecue tradition. And that tradition matters. In South Carolina, barbecue isn't just food--it's history. Proper whole-hog or pulled pork is defined by slow cooking over hardwood coals--hickory or oak--for upwards of 8 to 12 hours. The state proudly claims all four major regional sauce styles, from the iconic mustard-based "Carolina Gold" to vinegar, light tomato, and heavy tomato sauces. It's a place where technique and patience are inseparable from authenticity. Old South still looks the part. The atmosphere is classic and charming: a casual, no-frills roadside spot with a nostalgic 1950s picnic scene, complete with indoor seating and outdoor tables. It's family-friendly, dog-friendly, and on the surface, exactly the kind of place you want to love. The menu hits all the expected notes--pulled pork, baby back ribs, chicken--and the house-made sauces are genuinely enjoyable. But then the food arrives. The wings, ribs, and pulled pork were all missing the one thing that defines barbecue: smoke. Not subtle smoke--none. It tasted as though everything had been cooked in a gas oven. Yes, the food was tender and even flavorful in places, but without that slow-smoked backbone, it feels hollow. If smoke isn't part of the process, can it really be called barbecue? Curious--and increasingly skeptical--we walked over to the smokehouse. It looked abandoned. No lingering wood aroma, no signs of recent use, not even a stray log in sight. When I asked our server about the pitmaster, she casually mentioned he usually comes in around 4 p.m.--a surprising detail, considering authentic barbecue is an all-day (and often all-night) process. At that point, the analogy felt unavoidable: if you put a Hyundai engine in a Porsche 911, is it still a Porsche? My friend and I left with the same conclusion--Old South BBQ may still carry the name and the look, but it's lost its soul. The bones of something great are still there, but without the craft and care that once defined it, it feels like a tribute rather than the real thing. To be fair, our server was friendly and attentive, and that effort didn't go unnoticed. But good service can't replace what's missing from the pit. For a place once remembered as a cornerstone of South Carolina barbecue, that's a tough rib to swallow.

    I haven't been to Old South BBQ since it was bought out and reopened by new owners. The place was…read morealways excellent with great BBQ featuring nicely smoked ribs, chicken, wings, dogs and chopped BBQ. Their sides were also top notch. I heard they reopened and me and my barbecue loving buddy decided to make a lunch time stop. The place was similar but had more outdoor seating, a fresh coat of paint and some work done to the smoke house. The menu also changed with the additions of various smash burgers. We decided to sit outdoors where the waitress gave us a menu and took our order. We opted for the BBQ dry rub wings for an app, a half rack of ribs and some pulled pork. Sides included red and white slaw, collards and onion rings. The four wings came out first and had the BBQ rub on them. They were nice and crispy but lacked flavor. My buddy put some salt on them and I reached for the Carolina gold BBQ sauce to dip them in. They were OK with the additional sauce and the salt. Next the mains were brought out. The ribs had a nice bark, but were dry and very bland with zero smoke flavor and none of the "pink" ring you see in top quality smoked meats. Again, we added some sauce(my friend used Carolina vinegar, while I went for the house tomato based BBQ) to try to kick up the flavor. They were marginal at best. We then started in on the pulled pork which was moist but also had zero smoke flavor. We sauced it up and it was a bit better. We then hit the sides. The onion rings were as good as I remembered with a nice crust and flavor. The white slaw was good also. Although I didn't taste it, my friend liked the red slaw. The collards were cooked tender but lacked any flavor. I used a combo of the Carolina vinegar sauce(which I found too sweet) and some Texas Pete's to give it a bit of zing...it was passable. Overall, I was disappointed as it used to be one of the better BBQ joints on the strand. I probably won't be going back as there are at least two others near by that I find much better.

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    Inside tables
    Crispy Wing
    Crispy Wing
    Pulled pork

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    The Boundary House Restaurant

    The Boundary House Restaurant

    3.9
    (1.1k reviews)
    0.2 mi
    $$

    Service by Seth was exceptional very busy restaurant we did not have a reservation, but the wait…read moretime was around one half hour.Which I didn't think was bad

    I have been coming to Boundary House for years and had a chance to bring a friend this past…read moreweekend. Always a lovely experience! Typically, when I come, it is with a larger group so we have to sit inside. For anyone wondering, you are likely always going to have a wait. And that's okay! There is a wonderful beach and Christmas shop right across the parking lot that you can peruse - I promise you can kill at least 45 minutes, and the meal is well worth the wait. This time, since it was just my friend and I, we decided to sit at the outdoor bar, which is first come first serve. We were quickly seated, so it worked out perfectly. One thing I will say is that this patio is in the direct path of the setting sun, so just have your sunglasses ready. I ordered the Sarita Margarita, which is my favorite cocktail they have. It is like a fruity, boozy slushy. Absolutely delicious and perfect after a day at the beach. I always get the Hurricane Chicken. It is my absolute favorite meal. If I were to have my choice of my last meal on earth, it would be Boundary House's Hurricane Chicken. When you order an entree, it comes with a side salad. My recommendation to you is to get their house raspbery vinagrette, it pairs perfectly with this salad! Now, the Hurricane Chicken itself is this delightful combination of a chicken breast, crab cake, and shrimp with some delicious sauce on top. It is so creamy with the variety of flavors that three meats bring. In case you don't finish it all, it also reheats well for leftovers the next day. Parking: there is a large parking lot with plenty of spaces. If you're ever in Calabash, you have to stop in at Boundary House!

    Photos
    Dining area.
    Dining area.
    Baby Back Ribs
    Baby Back Ribs
    Exterior of restaurant

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    Exterior of restaurant

    Buster's Pit Beef - bbq - Updated July 2026

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