Hickory Hills Barbeque in Summerville: Slow-Smoked Meat and Low Country Sides

What to expect at Hickory Hills Barbeque

Hickory Hills Barbeque in Summerville serves whole-hog Carolina barbecue cooked over hickory wood in a traditional pit. The restaurant pulls its meat fresh throughout the day rather than holding it under heat lamps, which means the texture stays tender and the smoke flavor stays sharp. You'll find the standard Low Country sides—collard greens, mac and cheese, hushpuppies, and cornbread—alongside less common offerings like fried okra and sweet potato casserole depending on the day.

The space itself is casual and family-oriented, with picnic tables inside and out. Service moves quickly even during lunch rush, and the staff knows the menu well enough to guide you toward what's fresh that day. Prices run moderate for the portion size—a full plate with two sides and cornbread typically costs between $12 and $16.

Key Takeaways

• Hickory Hills cooks whole hog over hickory wood in a traditional pit, pulling meat fresh throughout service rather than holding it hot.
• The restaurant sits in Summerville and serves both classic Low Country sides like collard greens and mac and cheese, plus rotating seasonal vegetables.
• Lunch service draws a steady crowd, but the line moves quickly and the casual picnic-table setup keeps the atmosphere relaxed.
• Plates come with your choice of meat, two sides, and cornbread, with pricing that reflects the portion size and cooking method.

The meat and how it's cooked

Whole-hog barbecue means the pit masters cook the entire pig rather than just the shoulder or ribs, which changes both the flavor profile and the texture of what lands on your plate. The meat from different parts of the hog—shoulder, belly, ribs—comes out with different characteristics: the shoulder is leaner and pulls apart cleanly, while the belly carries more fat and develops a richer taste. Hickory Hills pulls from the whole animal, so you get a mix of textures and flavors in a single serving.

The hickory smoke itself matters. Hickory burns hot and produces a strong, slightly sweet smoke that penetrates deep into the meat during the long cooking process. You'll taste it immediately—it's the dominant flavor, not a background note. If you've had milder barbecue from other regions, this will read as more assertive and more traditionally Carolina.

Sides and what changes seasonally

The standard sides rotate through collard greens, mac and cheese, hushpuppies, cornbread, and fried okra. Collard greens come cooked down with salt pork, which is traditional preparation in the Low Country. Mac and cheese here is creamy and rich, not the boxed version. Hushpuppies are fried cornmeal balls served warm, a staple at Carolina barbecue joints.

Beyond those constants, the restaurant adds seasonal vegetables and casseroles—sweet potato casserole in fall and winter, fresh corn in summer. Ask your server what's available that day rather than assuming the menu board is complete. The cornbread comes with every plate and is the vehicle for soaking up the meat juices and sauce.

Sauce and how to use it

Carolina barbecue sauce varies by region within the state. Hickory Hills uses a vinegar-based sauce that's tangy and thin rather than thick and sweet. It's meant to complement the meat, not mask it. Many people at the restaurant use it sparingly—a dab on the side of the plate for dipping rather than pouring it over everything.

The meat comes unsauced, which lets you taste the smoke and the cooking. If you prefer your barbecue saucier, ask for extra on the side. The restaurant keeps bottles on the table, so you control how much you use.

When to go and what to know about timing

Lunch service runs from around 11 a.m. to 2 p.m. on weekdays, with longer hours on weekends. The restaurant closes between lunch and dinner service, so arriving between 2 and 4 p.m. means you'll find the doors locked. Dinner service typically starts at 5 p.m.

The lunch crowd peaks between noon and 1 p.m., especially on Fridays. If you want to avoid a wait, arrive before 11:30 a.m. or after 1:30 p.m. The line moves fast because the staff works efficiently and most people order the same few combinations, but on busy days you may still wait 15 to 20 minutes. Dinner is quieter and less rushed.

Location and parking

Hickory Hills sits on Main Street in downtown Summerville, within walking distance of other shops and restaurants. Street parking is available along Main Street, though it fills during peak lunch hours. There is also a small lot behind the building accessible from the side street.

The restaurant is easy to spot—look for the wooden sign and the outdoor picnic tables. The entrance faces Main Street, and the interior is visible from the sidewalk, so you can see how busy it is before you walk in.

What to order if you're new

Start with a pulled pork plate with collard greens and mac and cheese. This combination gives you the core of what the restaurant does well—the smoke flavor of the meat, a traditional Low Country vegetable, and a rich side. Add hushpuppies if you want something fried. The cornbread comes with the plate.

If you want to try more of the menu, order a sampler plate with a mix of shoulder and belly meat, or ask your server what's fresh that day. The ribs are also worth ordering if they're available. Avoid the temptation to load your plate with every side at once—two sides is the standard, and it's enough to balance the meat without overwhelming your plate.

Frequently Asked Questions

Do they serve beef barbecue or just pork?

Hickory Hills focuses on whole-hog pork barbecue. They do not serve beef brisket or ribs. If you're looking for beef, this is not the place, but if you want to try traditional Carolina whole-hog preparation, this is a good spot to do it.

Can I get barbecue to take out?

Yes. You can order at the counter and take your plate to go. The meat travels well in a container, though the sides (especially mac and cheese and collard greens) are best eaten fresh. Call ahead during busy lunch hours if you want to place a large order.

Are there vegetarian options?

The sides—collard greens, mac and cheese, hushpuppies, cornbread, and fried okra—can be ordered without meat. However, the collard greens are cooked with salt pork for flavor, so they are not vegetarian. Ask your server which sides are prepared without meat if that matters to you.

What's the difference between the shoulder and the belly meat?

Shoulder is leaner, pulls apart cleanly, and has a milder flavor. Belly carries more fat, is richer, and has a softer texture. Both are worth trying. Many people prefer shoulder for its texture, but belly has more flavor. Ask for a mix if you want to taste both.

Do they take reservations or is it first come, first served?

Hickory Hills operates on a first-come, first-served basis. There are no reservations. During lunch rush, you may wait, but the line moves quickly. Arriving before noon or after 1:30 p.m. usually means shorter waits.