How a small pit stop in Gilbert became the barbecue everybody in town still calls Price’s.
Price’s BBQ opened its doors in Gilbert, South Carolina in 1964, and it has stayed a family-owned kitchen ever since. Long before “farm to table” was a phrase anybody used, Price’s was already doing it the only way they knew how — whole hogs, real wood, and a lot of patience.
The process hasn’t changed much in sixty-plus years. Pork is cooked low and slow over wood-fired coals in the pit room out back, then hand-pulled and chopped the old way — no shortcuts, no mass production. What comes out is real pit barbecue, made the same way it was made for the very first customers who walked through the door in 1964.
“Slow Cooked. Pit Smoked. Southern Made.”
What sets Price’s apart on any BBQ trail through the Midlands is the sauce. It’s a mustard-based BBQ sauce, tangy and golden, and it’s been made from the same family recipe since day one. Around here, folks just call it “Price’s sauce” — it doesn’t need any more explanation than that.
Price’s has always been more than a restaurant — it’s a gathering spot for Gilbert. You’ll see the same faces every Meatloaf Sunday and every Basket Wednesday, and the Price’s team shows up for the community right back: supporting local causes, honoring the Fourth of July with family recipes and a full flag out front, and thanking every single customer for keeping a small, family-owned business alive.
“Family food. Hometown BBQ. Made with care.” That’s still the whole philosophy, and it’s why three generations of the same families keep coming back.
Four generations in, Price’s is still run by the family that started it — not a franchise, not a chain.
Cooked low and slow over wood-fired coals in our own pit room. No shortcuts, then or now.
Proud to serve Gilbert, SC and support local — from Sunday lunch to Fourth of July orders.
