Established in 2010, Pop Pop’s Pit BBQ was founded on a passion for food, family, and affordability. Gaining its name from the owner’s beloved grandfather, Pop Pop’s is the place to stop.
This is a hidden gem, just off the beaten path on Murrells Inlet, but if you love BBQ, it is worth the drive.
Hailing originally from Maryland, Joe Fuqua brought his command of the pit from BBQ giants in the area and brought it down south, along with his beautiful family.
For example, they cook their barbecue using oak and applewood to smoke with. This is a classic Maryland combo, but it is not uncommon in South Carolina, either.
Every order at this BBQ restaurant is filled with quality and quantity. Joe, owner and founder, loads each plate high with heaping servings of handmade recipes.
A family-run barbecue restaurant, Pop Pop’s smokes its meats slow and low so it will be tender and juicy. Pulled pork, BBQ ribs and the very popular hand-breaded, fried-to-order chicken are just a few of the mouthwatering offerings.
Pulled pork and chicken are the best sellers at Pop Pop’s Pit BBQ. Their ribs are St. Louis cut. Pop Pop’s trims the ribs and run Rib Tips as daily specials. In addition, they cook traditional Texas brisket on Fridays and Saturdays.
Be sure to try the tater tot or rice bowls. They are tasty.
Likewise, the fried chicken is unbelievable. Hand-cut and coated in their top-secret mix, the chicken awaits the final touch. Then, they hit it with a coat of dry rub when finished.
In addition, they offer fried shrimp and fish. All of the sides are homemade. While there is no SC BBQ Hash on the menu, Pop Pop’s does serve another SC staple, chicken bog.
In short, Pop Pop’s Pit BBQ is a delicious experience for the whole family!
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Heavy Tomato Sauce, Mustard Sauce, True 'Cue Certified, Vinegar Pepper Sauce
Lots of recipes that you can use; lots of places you might like knowing about. I will be using the rub and sauce recipes. I like how many techniques and opinions are included. It’s almost ethnographic in that way.