“Whether you're heading home from work, ball practice, the beach, or just don't feel like cooking, we've got you covered.”
That line, shared by Smoked and Shredded in a post to neighbors and friends, tells you a lot about this Andrews restaurant. This is the kind of place built for everyday meals: smoked pork, brisket, bowls, cold plates, sides, and desserts ready for folks who want something filling without making dinner complicated.
Smoked and Shredded grew from catering roots into a brick-and-mortar restaurant with the same crowd-friendly instincts. The menu pulls together barbecue, Lowcountry-leaning comfort food, sandwiches, tacos, salads, and daily-board specials in a way that feels practical, generous, and easy to like.
Before Smoked and Shredded settled into its Andrews restaurant, the business built its name around catering and community events across the region.
That background still shows up on the menu. The food is built for families, ballgames, beach traffic, takeout meals, and gatherings where folks may not all want the same thing.
So, while barbecue is a big part of the story, Smoked and Shredded is not a narrow, old-school barbecue house. It is a smoked-meat restaurant with Southern plate-lunch instincts and enough variety to feed both the barbecue fan and the person who came along for chicken salad, shrimp salad, or banana pudding.
The barbecue side of the menu starts with pulled pork, brisket, and smoked chicken.
The BBQ sandwich is described on the menu as “Slow-cooked pulled pork sauced with our signature barbecue sauce on a fresh bun with pickled onions, bread & butter pickles, and slaw.” That combination tells you the house style pretty clearly: smoky pork, sauce, crunch, tang, and a little sweetness from the pickles.
Brisket gets plenty of room, too. You’ll find it as a sandwich, in tacos, in burrito bowls, over mac and cheese, and on specials like a brisket burger.
For first-timers, the S&S Meat Sampler is the broadest introduction. The menu calls it “A little taste of everything,” with “Slow-cooked BBQ, tender brisket, and smoked chicken thigh.”
That sampler is probably the quickest way to get an idea of what Smoked and Shredded does best.
Smoked and Shredded also has fun with its smoked meats.
The mac and cheese bowl starts with creamy macaroni and cheese, then adds a protein such as BBQ, smoked chicken, or brisket. The menu finishes it with crispy fried onions, bacon, and sriracha mayo.
The burrito bowls work the same way, giving you a base of rice, lettuce, or tortilla chips, then adding your pick of protein and toppings like cotija cheese, pickled onions, guacamole, jalapeños, pico de gallo, cilantro lime crema, and pineapple black bean salsa.
Tacos bring another angle. Depending on the menu, you might see BBQ pimento tacos, brisket tacos, smoked chicken tacos, or seasoned beef tacos.
The BBQ pimento tacos are built around house-made pimento cheese, barbecue, crispy fried onions, and slaw. That is exactly the kind of crossover dish that fits this place: smoked meat at the center, but not boxed into one tradition.
One of the more distinctive items here is the pileau.
Smoked and Shredded’s pileau (or chicken bog as some folks call it) is described on the menu as made with chicken, sausage, bacon, and onion, and it shows up both as its own plate and paired with barbecue. If you're looking for something that feels rooted in coastal South Carolina rather than generic barbecue-country fare, the pileau and BBQ combo is worth a look.
The cold side of the menu matters, too. Chicken salad, shrimp salad, broccoli salad, ranch bacon pasta salad, crackers, fruit, and croissant sandwiches all show up in different forms.
That gives Smoked and Shredded a nice split personality. You can go heavy with brisket over mac and cheese, or you can keep it lighter with a cold plate sampler and still feel like you ordered something made in-house.
The daily boards add more comfort-food range, with items such as pot roast, chicken and dumplings, cowboy pasta, cabbage, brisket baked beans, mac and cheese, broccoli salad, coleslaw, and banana pudding.
If you are visiting for the first time, the S&S Meat Sampler is the easy starting point. It gives you pulled pork, brisket, and smoked chicken without making you choose too early.
For a straightforward barbecue order, go with the BBQ sandwich. It keeps the focus on slow-cooked pork, sauce, slaw, pickled onions, and bread-and-butter pickles.
Beef fans should look toward the brisket sandwich, brisket tacos, or brisket mac and cheese bowl. Smoked chicken shows up well in tacos and bowls, especially if you like the fresher toppings and cilantro lime crema side of the menu.
For the most local-feeling plate, try the pileau with BBQ or brisket. And if banana pudding is available, that is an easy finish.
In that same post to neighbors and friends, Smoked and Shredded wrote, “Our plan all along was to expand to evening hours.”
The hours are less important than what that quote says about the place. Smoked and Shredded is trying to be useful to its community.
It is a stop for barbecue, yes, but also for busy families, takeout dinners, catered gatherings, cold plates, comfort food, and something sweet at the end.
That makes it a good fit for the Andrews area: casual, flexible, smoked-meat friendly, and just a little different from the standard roadside barbecue stop.
Come for the pulled pork and brisket, but give the pileau, bowls, cold plates, and banana pudding a fair look while you’re there.
Among the Google Reviews, Local Guide Carol Efird shared her thoughts on Smoked and Shredded:
Smoked and Shredded has amazing food. Their Bar-B-Que is outstanding as well as their sides. Tacos are my very favorite. Owner and staff are friendly and go out of their way to make sure your order is right.
Over on their Facebook page, Autumn Fenstermacher got descriptive with her review:
All of the food is delicious but the Boston butt will make you want to stuff yourself until you are sick and then when you are feeling better you will just want more. And let me tell you about the side options. The Mac n' cheese will make you want to fight someone for the last bite. My favorite is the chicken bog or as the call it in the south Pileau. You can make that a side with every meal. Now I'm hungry and need to put in my order.
Note: Menu prices and options are subject to change over time. Contact the restaurant for the most up-to-date information.
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | |
| Friday | |
| Saturday | |
| Sunday | Closed |
Cards and Cash, Heavy Tomato Sauce
You need this book in your library. I have enjoyed the book so much. I have already tried several of the recipes in the last two weeks. I particularly enjoy the backstory of each recipe and the history behind the people and techniques. If you are interested in SC BBQ and the history then you… Read more "Greatest Collection of SC BBQ Recipes"