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Southern Fusion BBQ Barn

From Sauce Startup to Smokehouse in Chesnee

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Southern Fusion BBQ Barn may be a recent arrival to the Upstate BBQ scene, but its roots run deep in both Southern hospitality and family tradition. Run by Jamie and Caleb Murphy, the restaurant began not as a business plan, but as a way to support their nonprofit ministry during the uncertainty of the COVID pandemic.

What started with a homemade sauce and a folding table has turned into a brick-and-mortar BBQ joint that’s quickly earning a following.

Smoker full of smoked pork butts.

Located just off Cliffside Highway in Chesnee, in the building formerly known as Erin’s Kitchen, the BBQ Barn carries forward the family’s calling—now served with a side of ribs and slaw. “Nothing fancy,” they say, “just a mom and pop operation with really good food. Southern Hospitality at its best.”

Smoked Meats with Southern Heart

Southern Fusion’s menu showcases a spread of smoked meats done the old-fashioned way: low and slow over real wood. The Murphys rely on a reverse-flow HBT smoker fueled by cherry, peach, apple, pecan, or oak—whatever’s on hand and seasoned just right.

Large smoker called Ironhide at Southern Fusion.

The pulled pork starts with bone-in Boston butts, smoked for five hours unwrapped and then finished wrapped for up to 18 more. “After the cooking process, the shoulder bone pulls right out,” Jamie says. They shred the pork using a custom drill attachment that gives the meat a tender texture and just the right amount of bark in every bite.

Tray of sliced brisket.

Brisket fans take note: weekends at the BBQ Barn are brisket days, and it’s the kind of rich, bark-kissed beef that draws folks from across county lines. Pork chops and ribs are also regular features, and you’ll find both bone-in and boneless chicken smoked to juicy perfection.

And for something a little different, they also offer hand-pressed burgers, grilled wings, hot dogs, and corndogs—a welcome nod to families with younger diners.

Sauce That Started It All

Long before the smoker was fired up for daily service, the Murphys were bottling and selling their original Southern Fusion sauce. Designed as a blend of Southeastern barbecue traditions, it’s a little sweet, a little tangy, and carries just enough kick. Their Gold version adds a mustard backbone that gives it a distinctly Carolina identity.

Shelf full of Southern Fusion BBQ sauces.

In 2023, their sauce caught the attention of two-time Bassmaster Classic champion Hank Parker, who joined the family to help promote the product line under the label “Hank Parker’s Southern Fusion Barbecue Sauces.”

“Southern Fusion brings the best of all the Southeast barbecue sauces to your table,” the Murphys say.

Sides Made from Scratch

Nothing here comes out of a freezer or off a Sysco truck. The BBQ Barn takes pride in its made-from-scratch sides and desserts. Whether you’re pairing your brisket with mac & cheesebaked beans, or collards, it’s all house-made—and it tastes like it.

Spoonful of mac and cheese.

Other options include:

  • Creamed Corn
  • Green Beans
  • BBQ Slaw and Regular Slaw
  • Potato Salad
  • Hush Puppies
  • Onion Rings
  • Fries
  • Side Salad

Meals come with hush puppies and two sides by default, and you’ll find a dessert case full of rotating sweet options—all made in-house, just like everything else.

Pound cake from Southern Fusion.

A Mission That Goes Beyond the Plate

Southern Fusion BBQ Barn isn’t just feeding families—it’s funding a cause. The restaurant helps support The Proactive Parenting Initiative, the Murphy family’s nonprofit dedicated to helping parents and at-risk youth through Christian workshops, camps, and counseling programs across the Carolinas.

The restaurant’s success—and the loyal customers it draws—is part of that larger purpose. “Our family is in full-time Christian ministry,” the Murphys explain, “and for years we have used BBQ to bring people together.”

From sauce startup to a smoke-scented stop on the map, Southern Fusion BBQ Barn brings more than good food to the table. It brings heart.

Chicken wings.

What Folks Are Saying

Google Review

Among the many Google Reviews, Local Guide Ethan Bruce has been a fan since day 1:

Went here for their opening day on 7/5 for dinner. My goodness was it delicious! I had their brisket plate with macaroni and cheese and potato salad. It also came with two hush puppies. Potato salad was among the best I have ever had. The food was spectacular!

Also, at my table we had their pulled pork and pork chops as well as my kids had chicken nuggets. All of it was really good. The pork chops were tender and juicy, the pulled pork was tender and had that wonderful smoky flavor, but not too much.

They even have their own BBQ sauce line they make and sell separately. A tomato base and a mustard base. I happen to love mustard base or gold sauces so this one I enjoyed the most.

The atmosphere was the essence of what you want in a small town. That place that looks and feels like home but produces food that rivals the best of the best. Seating in here for around 40 or so and two outdoor picnic tables.

They do accept cards as well which is a plus! Give it a try on your next visit to the area or add it to your BBQ tour destination bucket list!

Wings and ribs on smoker at Southern Fusion.

Yelp Review

Over on Yelp, Tabatha J. offered a more concise assessment of Southern Fusion:

Absolutely love it! We’ve been every other weekend. Going today. Only problem is late night they may run out of ribs.

Menu for Southern Fusion BBQ Barn

Note: Menu prices and options are subject to change over time. Contact the restaurant for the most up-to-date information.

Menu for Southern Fusion BBQ Barn.

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Exterior of Southern Fusion BBQ Barn in Chesnee.

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543 Cliffside Hwy
Chesnee, SC 29323

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Front cover of the Going Whole Hog cookbook

GREAT STUFF! NICE BLEND OF INFO

I enjoyed the compilation of recipes and a little history about each. BBQ Lovers and fanatics…….THIS IS THE BOOK YOU NEED! This is your chance to experiment with some of the “Big Boy” recipes! Great coverage of all things BBQ!

Robert Jackson