Mac & Cheese
Sweet Potato Soufflé
Rice with choice of 6 gravies
Russell has been perfecting his skills at cooking up BBQ since 1972 while watching his dad when they opened up the family restaurant Big D's BBQ in Myrtle Beach.
He has been cooking BBQ full time since the summer of 1979!
Sweet Potato Pudding
Monday - Baked Ham Tuesday - Liver/Gizzards
Wednesday - Country Fried Steak with Onion Gravy
Thursday - Pork Chops and Red Rice Friday - Meatloaf and Mash Potatoes
Saturday - Chicken and Dumplings
DAILY LUNCH ADDITIONS TO THE BUFFET
Carolina Style BBQ Pork
Original Vinegar and Sweet Mustard
Big D's BBQ Trough