Located in the center of Springfield, SC
648 Springfield Road. (Highway 4)
watch this section frequently for special notices,
such as holiday closings, or special events.)
3:00 PM on SATURDAY,
MARCH 22nd, and ALL DAY
on SUNDAY, MARCH 23rd.
the FROG JUMP
is all day on MARCH 22ND.
Our next Fish Fry will be Monday, October 6th.
"EASY TO FIND,
JUST LOOK FOR OUR SIGN."
(Operations began on May 18, 2002)
THE LAST "5" YEARS
GOODLAND HAS PREPARED AND COOKED
OVER: * 169,000 LBS. -- BBQ
than 84 tons!)
* 11,000 GALLONS -- HASH
31,000 PIECES -- BBQ CHICKEN
* 283,000 PIECES -- FRIED CHICKEN
* TONS & TONS OF
WHO ONLY KNOWS HOW
THANKS AGAIN FOR
SERVING EACH OF
"FROM EVERYONE AT GOODLAND"
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.
Where the best
merge on one table. ™
TO BE CLEAN
TO BE FRIENDLY
"Where the best local recipes merge on one table",™
is more than a promise.
preparation staff, with over 150 years of combined
experience, is headed by the very knowledgeable and
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.
HERE IS WHAT TO EXPECT WHEN YOU VISIT US AT GOODLAND
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 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.
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!