GOODLAND BAR-BE-QUE

 

We are located
in the center of
Springfield, S.C.
at 648
Springfield Rd.
(Highway #4)

Phone us at:
803 258 3511


Most Recent
Edit:
03/06/2008


Be sure
to see
our 
Photo
Gallery.
Just click

for a tour
of our
facilities.



 

SERVING:
Pork BBQ
cooked over
oak & hickory
wood for 18 hrs.


WE ARE OPEN:

Thursday,
 11am-2pm

Friday & Saturday,
11am-8:00pm

Sunday,
 11am-2pm
Bring your church bulletin for $1.00 off.


CATERING:
803 247 2498

 


GOODLAND
BBQ

hats, caps, and
T-shirts for sale.
See photos at
bottom of
this page.


 

 

 

 

 

 

 

 

 

Welcome  to  GoodLand  Bar-Be-Que

 

On any given weekend at GoodLand Bar-Be-Que you will find Bar-Be-Que pork, Bar-Be-Que chicken, rice, hash and hushpuppies.  And you might also find  butter beans, green beans, macaroni & cheese,  candied yams, shrimp,  fish,  catfish,  fried chicken, french fries, pork skins, turkey & dressing, baked ham, mashed potatoes, vegetable soup, broccoli casserole, peas & snaps, rutabagas, turnip greens, cabbage, collards, potato casserole, corn on the cob, green bean cassserole, squash casserole, ketchup, Mustard-base bar-be-que  sauce,  our own Ketchup-base SPECIAL  "BO-PEEP" BAR-BE-QUE sauce, tarter sauce, cole slaw,  potato salad,  dill pickle, sweet pickle, banana pudding, lemon pie, Oreo cookie dessert, chocolate cake, blueberry delight, pig picking cake, peach cobbler, chocolate delight, red velvet cake, lemon delight, strawberry short cake or cherry delight.  You will also find sliced bread, sweet tea, unsweetend tea, lemonaide, water, friendly atmosphere and  clean dining rooms.    WHAT MORE COULD YOU DESIRE?    GOODLAND BAR-BE-QUE HAS IT ALL!     COME SEE FOR YOURSELF!


Located in the center of Springfield, SC
648 Springfield Road. (Highway 4)


SPECIAL NOTES
             (Please watch this section frequently for special notices,
             such as holiday closings, or special events.)


WE WILL CLOSE
AT 3:00 PM on SATURDAY,
MARCH 22nd, and ALL DAY
on SUNDAY, MARCH 23rd.

Remember, the FROG JUMP
is all day on MARCH 22ND.


Please note:
Our next Fish Fry will be Monday, October 6th.


"EASY TO FIND,


JUST LOOK FOR OUR SIGN."


THANK YOU,

OUR CUSTOMERS!
(Operations began on May 18, 2002)

OVER THE LAST "5" YEARS
GOODLAND HAS PREPARED AND COOKED

 OVER:   *   169,000 LBS. -- BBQ
                  
 
(More than 84 tons!)

               *   11,000 GALLONS -- HASH

               *   31,000 PIECES -- BBQ CHICKEN

               * 283,000 PIECES -- FRIED CHICKEN

               * TONS & TONS OF VEGETABLES &

                      WHO ONLY KNOWS HOW
                           MANY DESSERTS!

THANKS AGAIN FOR

YOUR LOYALTY.

WE LOOK FORWARD

TO SERVING EACH OF

YOU ANOTHER

"5" YEARS!

"FROM EVERYONE AT GOODLAND"

                  


Welcome to Goodland Bar-Be-Que!

We hope you find our offerings to your liking.

   As with many rural areas of the South, there are many fine recipes and cooks who know how to use them.  The same is true here in our surrounding area which was once known as the Goodland Community.  We would like to thank all of those who have offered some of their favorite recipes so that we may share them with you.

   Also, special thanks to Mr. and Mrs. "Bo-Peep" Barr for their hash and sauce recipes and other tips here and there; and to Mr. H. Briggs Salley, Jr. for donating an old house on his farm from which our dining room boards came.  This house was built in the mid-1800s, and located just off the bank of the Goodland Creek.

 

GoodLand

BarBeQue
Where the best local recipes
merge on one table. 


 

The GoodLand Bar-Be-Que Motto

 

 TO BE GOOD

    TO BE CLEAN

       TO BE FRIENDLY

          TO BE THANKFUL

 

"Where the best local recipes merge on one table",
is more than a promise.

Our food preparation staff, with over 150 years of combined experience, is headed by the very knowledgeable and dedicated  Mrs. Faye, who also has numerous years of restaurant experience.  (You know how ladies don't like to tell their age, so providing the exact number of her years of experience would be revealing too much!) 

Everything is prepared the "Old Fashion" way.  As an example, rutabagas are washed, peeled, cut into the proper size and cooked just the way a housewife would have done it in 1905 for her family.  The fried chicken is prepared and cooked just as if it were cooked a hundred years ago.  However, for health reasons, we do not use lard as they would have a hundred years ago.

All of our desserts are prepared and cooked fresh each week in our kitchen.  And while we are on the subject of our kitchen, we purposely didn't put a wall between the customer and the kitchen.  We at GOODLAND want you to be able to see in the kitchen.  You can be assured that the food preparation is done in a clean environment.  This arrangement also allows the staff to continuously observe the serving line and immediately correct any problems that might arise.

Our  pork and chicken Bar-Be-Que is slow cooked on grills over Hickory and Oak wood in an enclosed building at the rear of our restaurant.  The pork and chicken Bar-Be-Que is transferred directly from the grills to our kitchen.  All grills are monitored with thermometers to assure the proper temperature is maintained throughout the cooking process.  Like all restaurants in South Carolina, DHEC vigorously monitors our kitchen and dining areas and rest rooms to ensure that all rules and regulations are being complied with.  We are proud of our  enduring "A" rating, and make a conscious effort to exceed standards set by DHEC.



We hope you will visit us SOON!

HERE IS WHAT TO EXPECT WHEN YOU VISIT US AT  GOODLAND BAR-BE-QUE.

BAR-BE-QUE.  That is the way GOODLAND spells that delicious pork meat, slow cooked over hot Hickory and Oak coals.  We also serve bar-be-Que chicken.

No one seems to know where the word Bar-B-Q originated.  The great thing about writing about Barbecue is that it is almost impossible to spell it incorrectly if you prefix the spellings with BAR.

However, one thing is certain, the pork must be cooked slow over HICKORY and OAK coals to satisfy the most discriminating Bar-Be-Que connoisseur.  Bar-Be-Que, properly cooked, takes about 18 hours to cook just right.  And that is how we cook it in our enclosed, outback grills at GOODLAND BAR-BE-QUE.

Bar-Be-Que has been served in the Goodland Community for longer than anyone can remember.  Springfield received its Charter in 1887, and it is safe to say that it was cooked during that time.  It would seem probable that the American Indians, living along the Edisto River and Goodland Creek would have cooked their meat over a slow burning Oak or Hickory fire.

Oak wood in still plentiful along Goodland Creek, that empties into the South Fork Edisto River.  (That is the official name for our black water river that we call, the Edisto River.)  Hickory trees are also common, but not as plentiful as they once were.  However, be assured that GOODLAND BAR-BE-QUE does use a combination of only Hickory and Oak wood.

Another item almost as important in the making of "live to eat for" Bar-Be-Que is the sauce.  The South Carolina Midlands is famous for its Mustard base sauce.  At GOODLAND we offer a Mustard-base sauce, and our own Ketchup-base SPECIAL SAUCE from an old recipe provided by Goodland Community's "Bo-Peep" Barr, also known for his excellent BARR-B-Q and hash.

However, you expect more than Bar-Be-Que at GOODLAND.  And you get it!  Several side dishes are prepared by local cooks that use the same methods of cooking that were passed down to them by their mothers and grandmothers.  Their cooking skills have been handed down for years and years from their families.

Thursday Lunch, from 11am to 2pm offers delicious fried chicken, Bar-Be-Que, and popcorn shrimp, hash & rice and several vegetables and Cole slaw.   On Fridays, and Saturdays from 11am until 8:15pm, in addition to Bar-Be-Que you can expect Bar-B-Q chicken, hash & rice, fish and a variety of side dishes.  On Sundays GOODLAND closes at 2:00pm.  Oh, we didn't mention the delicious Hushpuppies.  (We have no idea where that name came from!)

A delicious meal would not be complete without our great sweet tea, or unsweetened tea, if you prefer, lemonade or water.  You will also be browsing our various desserts to finish off a perfect meal.  The Banana Pudding is our specialty.

You will dine in a friendly atmosphere in a dining room decorated with nostalgic photographs and home items of a past era.  There are also some interesting large mouth Bass mounted on the wall that didn't escape the hook of a local, avid fisherman named Billy Wishert.

 


 

When you are finally ready to leave us, just leave your empty plates on the table.  That gives us an opportunity to sanitize the table for the next patron to experience the BEST BAR-BE-QUE in South Carolina.


CATERING

In addition to our fine dinning facilities, we also have catering service for your receptions, luncheons, parties or business events.  Mrs. Faye will be delighted to consult with you and fulfill your catering needs.  Whether it's Hors d'Oeuvres or full course meals, Mrs. Faye can satisfy your custom needs for just about any number of guest, except, of course, a stadium of fans who have just had  a winning game!  


 

WE OFFER GOODLAND BAR-BE-QUE
 HATS, CAPS, AND  T-SHIRTS
FOR THE WELL DRESSED!

            
Straw hat:  $10.00 each.
Caps: assortment of colors--$7.00 each.


T-shirts: Golf--$10.00 each.  Short sleeve--$6.00 each.
Long sleeve--$9.00 each.  (Pig faces not included.)

"WHERE THE BEST LOCAL RECIPES MERGE ON ONE TABLE"

Locally owned and operated by Mr. Billy Wishert