Best BBQ in South Carolina? Maurice’s Piggie Park Serves Legendary Carolina Gold Flavor
We sat down with Chris Bennett of Maurice’s Piggie Park in South Carolina. A true South Carolina institution, Maurice’s Piggie Park BBQ delivers one of the most iconic barbecue experiences in the Southeast. With multiple locations across the Columbia and Lexington regions, this long-running, family-owned smokehouse has been serving traditional Carolina BBQ for generations, rooted in recipes and techniques dating back decades.
What sets this spot apart is its unmistakable Carolina Gold mustard-based sauce, a tangy, slightly sweet regional specialty that defines Midlands-style barbecue. The menu centers on slow-smoked pulled pork, ribs, chicken, and brisket, all cooked over real wood-fired coals—never gas or electric—using a 24-hour pit-smoking process that builds deep, authentic flavor. This is South Carolina barbecue at its core—bold, regional, and steeped in tradition, with a flavor profile you won’t find anywhere else in the country.
Tell us about what your morning routine looks like, and how you like to end your day?
As head of Maurice’s Catering at Piggie Park, no two days are exactly alike. My morning always starts at home by making coffee for my wife and taking two of our three children to school. From there, I head to our catering headquarters, where the day is already under way.
We cater all kinds of events like business luncheons, family celebrations, weddings and holiday events, all across South Carolina to even across state lines with large corporate events throughout the year from coast to coast. Each day is different based on the caterings scheduled. The day always starts in the early morning hours with our smokehouse team loading the smokers with the two most important ingredients in the BBQ business: all kinds of meats and hickory wood logs. Our Catering Pitmaster, Jon, has the pork butts, chicken, and ribs cooking low and slow, until they are ready to chop and slice. I review the day’s orders, check in with the team, and make sure everything is on track. On busy days, I’m helping in the kitchen, loading catering vehicles, and heading out to events. Other days, I’m focused on planning events, taking orders, and working with clients.
One of my biggest priorities is keeping an eye on every order that leaves our kitchen. After more than 80 years serving South Carolina, quality and consistency remain at the heart of everything we do.…