Big Hardy's Backyard Grill: Slow-Smoked Barbecue in the Midlands

What to expect at Big Hardy's Backyard Grill

Big Hardy's Backyard Grill is a barbecue restaurant in Columbia that specializes in slow-smoked meats cooked over wood. The restaurant operates as a casual counter-service spot where you order at the front, then find a seat in the dining room or on the patio. The menu centers on brisket, pulled pork, ribs, and chicken — all smoked in-house — along with traditional sides like mac and cheese, collard greens, and cornbread.

The space has the feel of a neighborhood gathering place rather than a formal dining room. Picnic tables and casual seating dominate the interior, and the outdoor patio extends the seating during warm months. The atmosphere is family-friendly and geared toward people who want straightforward barbecue without pretense.

Key Takeaways

• Big Hardy's serves wood-smoked meats by the pound or on sandwiches, with brisket and pulled pork as the standout proteins.
• The restaurant operates counter-service style, so you order and pay at the front before sitting down to eat.
• Sides include traditional barbecue accompaniments like mac and cheese, collard greens, and cornbread baked fresh daily.
• The patio is open during warm weather and offers a relaxed outdoor dining option in the heart of Columbia.
• Big Hardy's is located in the Midlands area and draws both locals and visitors looking for authentic slow-smoked barbecue.

The smoked meats and how they're prepared

The barbecue at Big Hardy's is smoked using wood — typically oak or hickory — in an offset smoker that runs throughout the day. Brisket is trimmed and seasoned with a dry rub, then smoked low and slow until the meat pulls apart easily. Pulled pork comes from the shoulder, smoked until it shreds, and is served plain or with sauce on the side. Ribs are smoked until the meat slides off the bone, and chicken is smoked whole or in halves depending on the day's preparation.

The restaurant does not rush the smoking process. Meats typically spend eight to twelve hours in the smoker, depending on the cut and size. This means the restaurant starts cooking before dawn to have food ready for lunch service. The result is meat with a smoke ring — the pink layer just under the surface that indicates proper smoking — and a tender texture throughout.

You can order meats by the pound if you want to build your own plate, or choose from sandwich options that come with your choice of sides. The portions are generous, and the restaurant encourages you to try multiple proteins if you are dining with others and want to share.

Sides and what pairs well with the meat

Big Hardy's sides are made fresh and reflect traditional Lowcountry and Midlands barbecue culture. Mac and cheese is creamy and rich, made with a blend of cheeses and baked until the top is golden. Collard greens are cooked with smoked meat for depth of flavor. Cornbread is baked daily and served warm, often with a touch of honey or butter on the side.

Other sides rotate depending on the day and season, but typically include baked beans, coleslaw, and sometimes sweet potato casserole. The restaurant also offers hushpuppies — fried cornmeal balls that pair well with pulled pork or brisket. Most plates come with two sides included, so you can mix and match to suit your preference.

The sauce selection is simple: a vinegar-based sauce, a tomato-based sauce, and sometimes a mustard-based option. Sauces are available on the side, so you control how much you use. Many regulars prefer the meat plain to taste the smoke, while others use sauce to add another layer of flavor.

Hours, location, and what to bring

Big Hardy's is located in Columbia's Midlands area and operates during lunch and dinner hours, though hours vary by day. The restaurant is closed on certain days of the week, so checking ahead before you visit is wise. The space fills up quickly during peak lunch hours — typically between noon and 1 p.m. on weekdays — so arriving early or later in the afternoon can mean shorter waits.

The restaurant does not take reservations, so seating is first-come, first-served. During busy times, you may wait in line to order, then wait for a table to open. The patio is a good overflow option on warm days, and the wait time is usually posted near the entrance so you know what to expect.

Big Hardy's is cash-friendly but also takes cards. The price point is moderate for barbecue — a full plate with meat and two sides typically costs between $12 and $18, depending on which protein you choose. Brisket is usually priced higher than pulled pork or chicken.

Why Big Hardy's matters to Columbia's food scene

Big Hardy's represents a particular style of barbecue that is rooted in South Carolina's smoking traditions. The restaurant does not chase trends or offer fusion barbecue. Instead, it focuses on doing the fundamentals well: selecting quality meat, smoking it properly, and serving it with sides that complement rather than overshadow the main event.

For visitors exploring Columbia's dining landscape, Big Hardy's offers an authentic entry point into how barbecue functions as both food and social gathering in the Midlands. The casual atmosphere and counter-service model reflect how barbecue has historically been served in the region — as accessible, unpretentious food meant for sharing and lingering.

Dietary considerations and what to know before you go

Most of the menu is meat-focused, so vegetarian options are limited. The sides can be ordered separately, and some diners build a meal around mac and cheese, collard greens, and cornbread, though you should confirm with staff that sides are prepared without meat stock or lard if that matters to your diet.

The restaurant is not a fine-dining establishment, so expect casual service and a relaxed pace. If you are in a hurry, barbecue is not the right choice — the food is made to order and takes time to prepare. If you have time and want to experience how the Midlands approaches slow-smoked meat, Big Hardy's delivers that experience consistently.

Frequently Asked Questions

Do I need a reservation to eat at Big Hardy's?

No. Big Hardy's operates on a first-come, first-served basis. You order at the counter and find your own seating. During peak lunch hours, there may be a wait for both ordering and seating, so arriving early or later in the afternoon can reduce your wait time.

Can I get barbecue by the pound to take home?

Yes. You can order any of the smoked meats by the pound and take them home. This is a good option if you want to feed a group or prefer to eat at home. Confirm with staff how the meat is packaged and whether sides are included in takeout orders.

What is the best meat to try if I am new to Big Hardy's?

The brisket and pulled pork are the standouts and represent what the restaurant does best. If you are unsure, order a combination plate with both and two sides. This gives you a sense of the restaurant's range without committing to a single protein.

Is the patio open year-round?

The patio is typically open during warm months, roughly April through October, depending on weather. During colder months, seating is inside only. Call ahead if outdoor seating is important to your visit.

What should I pair with my barbecue to drink?

Big Hardy's typically offers sweet tea, unsweet tea, and soft drinks. Some barbecue restaurants in the area also serve beer, so ask what is available. Sweet tea is the traditional pairing with barbecue in South Carolina.