AP NEWS

Owner parking food truck, opening barbecue restaurant in Lamar

November 29, 2018

LAMAR, S.C. — After several months of operating out of a food trailer, Back Barn Barbecue will be opening its own restaurant in a permanent location.

Back Barn Barbecue, which started as a food trailer on a lot across from Sonic Drive-Thru and beside Florence Toyota on West Palmetto Street, will begin its operations in Bernard’s Barbecue at 125 W. Main St. in Lamar beginning Friday, Dec. 7.

Scottie Gainey, owner of Back Barn Barbecue, said his restaurant will operate out of the building, using the “Bernard’s Barbecue” name.

“We’re going to get inside for a few months and get out of the cold weather,” Gainey said. “Our plan is to move our operations there and see how it works. We have reached the point where we can’t accommodate the demand we’re having out of the food truck, so it was time to look for something a bit more permanent.”

Gainey said this weekend will be the final stop for the food truck in Florence for the year. Gainey said the plan may be to bring the food trailer back to Florence later in the spring.

“It’s going to be a big undertaking,” Gainey said. “It’s a very large restaurant and we don’t just do take out now, it’s going to be full-service. We’re looking forward to the challenge and I think it will be better for us not having to pack up everything and move after every single serving.”

The restaurant serves brisket, pulled pork, ribs and chicken fingers as well as brisket and pulled pork sandwiches. To go along with the meats, Back Barn offers homemade baked beans, cream corn, cole slaw and french fries. Gainey said he intends to add a few more sides including macaroni and cheese and fried okra and appetizers like nachos and chicken wings.

The restaurant will also have ice cream for desserts.

The key to his barbecue is the Texas-style taste that comes from cooking the meat slowly with a lot of care, Gainey said.

“Low and slow,” Gainey said. “We cook our food over pecan wood and it takes, on average, 12-14 hours to cook. I start it the night before and let it really cook through.”

Gainey said the restaurant will be open from 11 a.m. to 9 p.m. Friday and Saturdays. He said the plan is to open on Sundays down the road.

“It’s really rewarding to have people compliment your food,” Gainey said. “It just increases my passion for barbecue and we’re looking forward to taking this next step.”

Back Barn Barbecue is also available for bookings. For more information, follow it on Facebook or contact Gainey at 972-310-1003.

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