B & C Steak and BBQ in Summerville: Low Country Barbecue and Grilled Meat

What B & C Steak and BBQ serves

B & C Steak and BBQ in Summerville specializes in slow-smoked barbecue and grilled steaks, with a menu built around traditional Low Country flavors. The restaurant smokes brisket, pulled pork, and ribs on-site, and offers a full range of grilled steaks alongside classic sides like mac and cheese, collard greens, and cornbread. The space itself reflects the casual, no-frills character of South Carolina barbecue joints—expect picnic tables, paper towels instead of napkins, and the smell of smoke that clings to your clothes after you leave.

The restaurant draws both locals and visitors looking for authentic barbecue without the tourist markup. Portions are generous, and the meat-forward approach means you're paying for quality protein rather than elaborate plating. If you're coming from the Barbeque category, you already know what to expect: meat cooked low and slow, sauce on the side, and a straightforward dining experience.

Key Takeaways

• B & C smokes brisket, pulled pork, and ribs daily and serves them with traditional Low Country sides like collard greens and mac and cheese.
• The restaurant is located in Summerville and operates as a casual, counter-service or table-service spot with a no-frills atmosphere.
• Grilled steaks are available alongside the smoked meats, making it a good choice if your group has mixed preferences.
• Expect to pay moderate prices for large portions of meat-focused dishes, with sauce and sides ordered separately or included depending on the plate.

Location and hours

B & C Steak and BBQ is located in Summerville, a town about 30 minutes northwest of Charleston. Summerville's downtown and surrounding commercial areas have grown steadily, and B & C sits within that landscape—accessible by car from Highway 17 and local roads. The restaurant's exact address and current hours should be confirmed by phone or online before you visit, as restaurant hours can shift seasonally or for special events.

Summerville itself is worth a half-day trip if you're combining a meal with other activities. The town has antique shops, a farmers market (seasonal), and quiet residential streets lined with live oaks. If you're driving from Charleston, allow time for traffic on Highway 17, especially on weekends.

What to order and what to expect

The smoked meats are the draw. Brisket at a South Carolina barbecue restaurant typically comes sliced thick or chopped, with a bark (the caramelized exterior) that shows the meat spent hours in the smoker. Pulled pork is shredded and often served on a plate or sandwich, and ribs come as a full rack or half-rack. Sauce is usually available on the side—South Carolina barbecue sauces vary by region, but many lean toward mustard-based or vinegar-forward profiles rather than the thick, sweet sauces of other regions.

Sides matter. Mac and cheese, collard greens, baked beans, and cornbread are standard. If you're unfamiliar with Low Country cooking, collard greens are slow-cooked with salt pork or bacon and taste savory and slightly bitter. Cornbread at barbecue restaurants is often slightly sweet and crumbly. Order more sides than you think you'll eat—they're inexpensive and meant to round out the meal.

The grilled steaks are a secondary strength. If your group includes someone who doesn't want barbecue, the steaks provide an alternative without forcing them to a different restaurant. Expect straightforward preparations—grilled to order, seasoned simply, served with the same sides as the smoked meats.

Dining atmosphere and service style

B & C operates in the casual barbecue tradition. You may order at a counter and carry your tray to a table, or you may be seated and served—the exact format depends on how the restaurant structures its service. Either way, expect paper products, communal condiments, and a relaxed pace. This is not fine dining; it's the kind of place where families with kids fit in, where you can wear work clothes, and where the focus is on the food rather than the setting.

Service is typically friendly and efficient. Staff know the menu and can answer questions about what's smoked fresh that day or how large a particular plate is. If you're new to barbecue or have dietary questions, asking is normal and expected.

Pricing and what you'll spend

Barbecue restaurant pricing in South Carolina varies, but B & C falls in the moderate range. A plate of smoked meat with two or three sides typically costs between $12 and $20, depending on the meat and portion size. Brisket and ribs are usually on the higher end; pulled pork on the lower. Grilled steaks cost more, often $18 to $30 depending on the cut and size. Sides are often $2 to $4 each if ordered separately. Drinks and dessert are additional.

For a family of four, expect to spend $50 to $80 before tax and tip. This is not a budget meal, but it's not upscale pricing either. You're paying for meat that's been smoked for hours and sides made from scratch.

When to visit and what to bring

Barbecue restaurants are busiest at lunch (11:30 a.m. to 1 p.m.) and dinner (6 p.m. to 8 p.m.), especially on weekends. If you want to avoid a wait, go mid-afternoon or early evening on a weekday. Summerville traffic is lighter than Charleston's, but parking can still be tight during peak hours.

Bring cash if you prefer it—many barbecue restaurants accept cards, but some have a cash discount or prefer cash for simplicity. Bring napkins or paper towels in your car; you'll need them. If you're sensitive to smoke, note that the smell will linger on your clothes and in your hair. This is part of the experience, not a flaw.

Pairing B & C with other Summerville activities

A meal at B & C works well as part of a larger Summerville outing. The town's downtown district has shops and cafes within walking distance of many restaurants. Nearby, Summerville's parks and trails offer outdoor recreation—Azalea Park is particularly beautiful in spring, when the azaleas bloom. The Summerville Farmers Market (seasonal, typically Saturday mornings) is a short drive away and pairs well with a barbecue lunch.

If you're visiting from out of state, Summerville is close enough to Charleston to combine with a day trip to the city. Eat barbecue in Summerville, then spend the afternoon exploring Charleston's historic district or waterfront. The drive between the two is about 30 minutes.

Frequently Asked Questions

Do I need a reservation at B & C?

Most casual barbecue restaurants operate on a first-come, first-served basis and do not take reservations. Call ahead to confirm B & C's policy, especially if you're bringing a large group or visiting on a weekend. If they don't take reservations, arriving during off-peak hours (mid-afternoon or early evening on a weekday) reduces wait time.

What's the difference between brisket and pulled pork?

Brisket is a cut from the chest of the cow, smoked whole or in halves until it's tender enough to slice. It has a distinct bark and smoky flavor. Pulled pork comes from the shoulder of the pig, smoked until it shreds easily. Pulled pork is typically milder and more tender. Both are excellent; brisket is leaner, pulled pork is richer.

Are there vegetarian options?

Barbecue restaurants center on meat, so vegetarian options are limited. Sides like mac and cheese, collard greens, and cornbread are usually available and can form a meal on their own. Call ahead to confirm what sides are available and whether any are prepared with meat stock or bacon.

Can I take leftovers home?

Yes. Barbecue portions are large, and most restaurants provide containers for leftovers. Smoked meat keeps well in the refrigerator for three to four days and can be reheated gently. Ask for a to-go container when you order or when you finish eating.

What makes South Carolina barbecue different from other regions?

South Carolina barbecue varies by region within the state, but it's often characterized by mustard-based or vinegar-forward sauces, rather than the thick, sweet sauces of Kansas City or the tomato-based sauces of Texas. The Lowcountry style, which includes Summerville, emphasizes the meat itself and lets the smoke flavor shine. Sauces are typically served on the side so you control how much you use.