Fuller’s Old Fashion BBQ, and you’ll likely find shortcuts—electric smokers, bottled sauces, and pre-seasoned meats. The kind of barbecue that once took hours of patience and wood-fired mastery is fading fast.
But not at Fuller’s Old Fashion BBQ.
Tucked away like a well-kept secret, this family-run gem has spent decades perfecting the craft of real, slow-smoked barbecue. The kind that pulls apart with a fork, carries a deep smoke ring, and leaves you licking your fingers.
In this deep dive, we’ll explore:
- The roots of Fuller’s—how a small pit stop became legendary
- Why their smoking process makes all the difference
- The must-try dishes that keep regulars coming back
- How they’ve resisted trends to stay true to tradition
If you’ve ever wondered what sets apart truly great BBQ from the rest, you’re about to find out.
From Humble Beginnings to Local Legend
Fuller’s didn’t start as a destination—it started as a passion.
Back in [insert decade], the Fuller family fired up their first pit, using nothing but local wood, simple rubs, and time. Word traveled fast. Soon, what began as a roadside stand grew into a bustling eatery where politicians, celebrities, and BBQ fanatics all lined up for a taste.
What’s Their Secret?
- No gas, no electricity—just hardwood smoke (hickory and oak)
- Meats cooked low and slow, some for over half a day
- Sauces and rubs made from scratch, just like Grandma’s recipe
Unlike chains that mass-produce, Fuller’s still cooks in small batches. Because real barbecue isn’t something you rush.
Why Fuller’s BBQ Tastes Like Nothing Else
1. The Wood Burns Differently Here
Gas and pellets? Not in these pits. Fuller’s uses whole logs, which burn slower and infuse the meat with a richer, smokier depth.
2. Their Rubs Aren’t Just Seasoning—They’re a Science
A blend of spices, brown sugar, and a hint of cayenne forms the crust on their ribs and brisket. No pre-mixed shortcuts.
3. The Sauce? Made Daily in Small Batches
Their tangy, slightly sweet sauce has a cult following—and they’ll never bottle it for supermarkets. “If we did,” says pitmaster [Name], “it wouldn’t be special anymore.”
4. Sides That Actually Matter
- Creamy, crisp coleslaw (no soggy cabbage here)
- Baked beans simmered with bacon and molasses
- Cornbread that’s golden outside, fluffy inside
The Menu: What to Order (and What Regulars Swear By)
Can’t-Miss Picks:
- The “Big Smoke” Platter – Brisket, ribs, pulled pork, and sausage
- Pork Ribs – Glazed with sauce or dry-rubbed, your choice
- Smoked Turkey – Juicy, not dry like most places
Underrated Gems:
- Burnt Ends – Crispy, caramelized bites of brisket
- BBQ Stuffed Potato – Loaded with pulled pork and cheese
How Fuller’s Stays Relevant in a Fast-Food World
While other restaurants cut corners, Fuller’s does the opposite:
✔ They still hand-chop wood daily (most places gave that up years ago)
✔ Their pitmasters train for months before touching the smoker
✔ They’ve turned down franchise offers to keep quality high
A recent study by the Southern Foodways Alliance found that only 12% of BBQ spots still use traditional wood pits. Fuller’s is proudly in that minority.
Final Thoughts: More Than a Meal—A Legacy
In an age where speed often beats quality, Fuller’s Old Fashion BBQ is a rare holdout. Every bite tells a story—one of patience, pride, and generations of know-how.