Back Home BBQ

FOOD

Fried chicken and pulled-pork barbecue lead Back Home’s daily country-cooking spread. The pork has a vinegar-based preparation, and both meats sit comfortably alongside rice, gravy and cooked vegetables. Chicken and dumplings, pork chops and seafood give the buffet considerable range beyond barbecue. The restaurant’s name introduces the pork, but its food identity is the fuller Southern meal that surrounds it.

Chicken bog is especially worth noticing here. The regional chicken-and-rice dish sits among the everyday foods, alongside the separate chicken and dumplings preparation. Rice and mashed potatoes have both brown gravy and barbecue gravy available. Lunch specials deepen the country-cooking repertoire: Thursday brings meatloaf, while Saturday adds hamburger steak and gravy. These substantial dishes give lunch more character than a generic meat-and-sides spread.

Collards, green beans and baked beans make cooked vegetables a central part of the meal. Macaroni and cheese and sweet potatoes supply richer accompaniments, while the rotating selection reaches green and white limas, field peas, black-eyed peas and pinto beans. That variety of beans and peas is characteristic of the country-buffet approach. Corn and grilled vegetables also enter the rotation, alongside the regular Southern sides.

Fried flounder and fried shrimp bring the coast into the daily lunch and dinner spread. They share the buffet with fried chicken and pork chops, so seafood is woven into the country meal throughout the week. Other meats vary: baked chicken, barbecue chicken and barbecue ribs belong to the rotating selection. Ribs are therefore an occasional addition rather than the central promise of every service.

Dinner gives the coastal cooking more room, with she-crab soup included and specials running Tuesday through Saturday, 4pm – 8pm. Tuesday adds mussels and grilled pork chops; Wednesday brings Low Country boil. Thursday pairs fried oysters with deviled crab, while Friday and Saturday pair fried oysters with frog legs. The evening calendar is particularly useful for anyone drawn to those seafood additions rather than the ordinary lunch spread.

Sunday lunch has its own fuller spread and price. Turkey and dressing with giblet gravy supplies the Thanksgiving-style center, joined by roast or ham. Crab bites, butter beans and broccoli or squash casserole extend the selection, with she-crab soup and assorted cakes also part of the Sunday program. The turkey, dressing and gravy make this a recognizably Sunday country dinner served at lunchtime.

Weekend breakfast runs Saturday and Sunday 7:30am – 10:30am. Shrimp gravy, grits, pulled pork and country-fried steak give it a distinctly Southern substance. Biscuits and gravy and stewed tomatoes sit alongside scrambled eggs and home fries. Bacon, sausage links and patties, pancakes and French toast complete the more familiar breakfast side, while assorted homemade muffins and fresh fruit provide a sweeter finish. Shrimp gravy is the especially coastal detail.

Cobbler and soft-serve ice cream close the country meal. Peach and pineapple cobblers are flavors to look for, with the dessert selection varying rather than following a fixed daily lineup. Fruit cobbler suits the same Southern cooking tradition as the savory spread, and soft serve adds a simple ice-cream finish. Sunday’s assorted cakes give that fuller lunch another sweet addition.