Table of Contents
- What We Know So Far
- The Alabama White Sauce Question
- South Carolina’s Four Barbecue Sauces, Explained
- Forty Years On from a Birmingham Storefront
- What’s on the Menu
- No Microwaves, No Freezers: What That Means in Practice
- Where It Sits in Carolina Forest
- How It Fits Into Grand Strand Barbecue
- Making the Drive from North Myrtle Beach
- Frequently Asked Questions
Smoke gives a barbecue restaurant away long before the sign does. Drive the Highway 501 corridor through Carolina Forest on the right afternoon and you can smell hickory somewhere past the Chick-fil-A — the particular sweet, heavy smell of pork shoulders that have been going since before sunrise. That smell is new to this stretch of road.
Jim ‘N Nick’s Community Bar-B-Q is preparing to open at 79 Rodeo Drive, just off U.S. 501 in the Carolina Forest section of Myrtle Beach. The Alabama-based restaurant has been running private friends-and-family soft openings, the kind of quiet trial service that comes at the tail end of staff training, and the doors are expected to open to the public shortly. As of this writing the company has not published an official grand opening date.
For a coastal barbecue region with strong opinions, this is a more interesting arrival than another chain filling another pad site. Jim ‘N Nick’s brings with it a sauce that South Carolina barbecue tradition does not have a category for — a tangy, mayonnaise-based white sauce out of north Alabama that gets poured over smoked chicken. On a stretch of coast where the argument over vinegar versus mustard has been running for generations, that is a genuinely new voice in the room.
Here is what is known about the Carolina Forest location, what the company actually does in its kitchens, and where it lands among the barbecue joints already working the Grand Strand.
What We Know So Far
The essentials, as they stand today. Treat the opening timeline as the moving part.
Address: 79 Rodeo Drive, Myrtle Beach, SC 29579, in Carolina Forest just off U.S. Highway 501, next door to Chick-fil-A.
Phone: (843) 733-0520
Status: Private friends-and-family soft openings underway; public opening expected soon. The company’s own location page still lists the restaurant as coming soon, with no date attached.
Service styles: Indoor dining, outdoor dining, a drive-thru and carryout, with catering and delivery also offered at Jim ‘N Nick’s locations.
What it is: The fifth Jim ‘N Nick’s in South Carolina, joining restaurants in Bluffton, Indian Land, North Charleston and Spartanburg.
The Post and Courier, which first reported the project locally in July, identified Jason Trenkler as the local owner of the Myrtle Beach-area restaurant. Construction on the Rodeo Drive site had been underway since spring.
Because no public date has been announced, the sensible move is to call ahead the first time you go. A soft-opening period can stretch for weeks, and hours in the first month of any new restaurant tend to shift as the kitchen finds its rhythm.
The Alabama White Sauce Question
Ask a Carolinian what goes on barbecue and you will get a regional answer delivered with some confidence. Mustard, if they grew up in the Midlands. Vinegar and pepper, if they are from the coast or the eastern edge. A light tomato sauce, if they are from the Pee Dee — which is the region Myrtle Beach sits in. Nobody’s first answer is mayonnaise.
Jim ‘N Nick’s carries four sauces, and the one that raises eyebrows is the Morgan County Alabama White Sauce. It is built on a mayonnaise base, sharpened with vinegar and pepper, and it is the traditional accompaniment to smoked chicken in north Alabama, where it originated at Big Bob Gibson’s in Decatur in the 1920s. Whole birds come off the smoker and go straight into it.
The instinct of most Carolina barbecue eaters is to reject the idea on sight. The instinct is usually wrong. White sauce is thinner than it looks, closer to a sharp dressing than to a condiment, and it does something for smoked chicken that a tomato sauce cannot — it cuts the smoke and keeps the meat from drying out rather than layering sweetness on top of it. If you try one thing here that you cannot get at the other barbecue restaurants on this coast, it should be this.
The other three sauces are on more familiar ground. The Original is a vinegar-and-tomato blend in the Pee Dee style. The Carolina Mustard nods to the Midlands. The Honey Habanero is the outlier for heat rather than for geography.
South Carolina’s Four Barbecue Sauces, Explained
This is worth understanding before you order anywhere on the Grand Strand, not just here. South Carolina is the only state in the country where all four major American barbecue sauce styles are native, and the borders between them are real — drive ninety minutes inland and the sauce on the table changes.
| Style | Where it’s native | Base | Classic pairing |
|---|---|---|---|
| Vinegar and pepper | The coast, including the Grand Strand | Cider vinegar, black and red pepper | Whole hog, pulled pork |
| Light tomato | The Pee Dee, the state’s northeast corner | Vinegar and pepper with ketchup added | Pulled pork, ribs |
| Mustard | The Midlands, where German families settled | Yellow mustard, vinegar, sugar | Pulled pork, hash over rice |
| Heavy tomato | The western and northwestern Upstate | Thick tomato, sweet and smoky | Ribs, brisket |
| Alabama white (the visitor) | North Alabama — not a South Carolina style | Mayonnaise, vinegar, black pepper | Smoked chicken |
Myrtle Beach sits where the coastal vinegar tradition meets the Pee Dee’s light tomato, which is why so many Grand Strand barbecue tables carry more than one bottle. Jim ‘N Nick’s arrives carrying the local style, the Midlands style, and a fifth option from another state entirely.
Forty Years On from a Birmingham Storefront
Jim ‘N Nick’s started in 1985 in downtown Birmingham, Alabama, opened by a father and son — Jim and Nick Pihakis — whose names are still over the door. Four decades later the company describes itself as operating 63 restaurants across seven states, which makes it one of the larger barbecue operations in the Southeast without ever having become a household name nationally.
The Carolina Forest restaurant is the company’s fifth in South Carolina. The others are in Bluffton, Indian Land, North Charleston and Spartanburg — a spread that covers the Lowcountry, the Charlotte border and the Upstate, but has left the Grand Strand uncovered until now. For a coast that hosts millions of visitors a year, that is a conspicuous gap, and it explains the timing.
The company’s own framing leans on the word community, and the restaurants are built to match it: full-service dining rooms rather than counter-service lines, large tables, and a layout designed for groups that stay a while. That is a deliberate choice in a segment where most competitors have gone the other direction.
What’s on the Menu
The smoker does the heavy lifting. Pork shoulders, beef brisket, baby back ribs and whole chickens go over hickory and come off slowly — the pork and brisket measured in most of a day rather than in hours. Pulled pork and brisket anchor the plates and sandwiches; ribs come by the half or full rack.
The Cheese Biscuits
Ask anyone who has eaten at a Jim ‘N Nick’s what they remember and a surprising number will say the biscuits before they say the barbecue. The cheese biscuits are made from scratch, arrive hot, and are small enough that a table goes through a basket before the food lands. They have their own following, and they are the item most likely to be mentioned in the first wave of local reviews.
The Sides
The trimmings are made in house and run through the standard Southern repertoire: coleslaw, baked beans, potato salad, mac and cheese, collard greens and barbecued corn. In a barbecue restaurant the sides are the tell — they are where a kitchen either cooks or opens cans — and this is the part of the operation the company talks about most.
Beyond the Smoker
The menu extends past barbecue into a Southern smash burger, sandwiches and salads, which matters more than it sounds for family groups — the reliable obstacle to a barbecue dinner on vacation is the one person at the table who does not want barbecue.
No Microwaves, No Freezers: What That Means in Practice
The company’s best-known operating claim is that its restaurants run without microwaves, freezers or shortcuts, and that everything is made from scratch on site. It is a marketing line, but it is also a specific and checkable one, which is more than most restaurant claims manage.
What it means at the table is mostly about timing. A kitchen with no freezer has to cook to a forecast — it commits in the morning to how much pork and brisket the day will need, and when a busy Saturday runs past that number, items sell out. Barbecue restaurants that work this way tend to post apologetic notes about brisket by nine o’clock on a holiday weekend. That is a feature of the method, not a failure of it.
The practical advice for visitors: if brisket is what you came for, do not make it a late dinner on a Saturday in July. Go early, or call ahead and ask.
Where It Sits in Carolina Forest
Carolina Forest is the part of Myrtle Beach that most vacationers never see and most residents live in. It spreads inland from U.S. 501 between the ocean and Conway — a grid of neighborhoods, schools and shopping centers that has grown faster over the past twenty years than almost anywhere else on the Grand Strand. The 501 corridor running through it is the main artery between the beach and the interstate, which means it carries both local traffic and every visitor arriving from the west.
The Rodeo Drive site sits directly on that corridor, next to a Chick-fil-A, on a stretch that has attracted a run of new restaurants over the past two years — South Coast Beer Project brought Carolina Forest its first craft brewery, and Fullbelly BBQ was already working the same barbecue category a short drive away.
For visitors, the practical appeal of the location is that it is easy to reach without going through beach traffic. It is a straightforward stop on the way back from the Highway 501 outlet shopping, or on the drive in from the airport side of town, and the drive-thru makes it viable as a takeout run to a rental house rather than a sit-down evening.
How It Fits Into Grand Strand Barbecue
The Grand Strand already has a real barbecue scene, and it is worth knowing the field before deciding where a new arrival ranks.
Little Pigs Bar-B-Q in Myrtle Beach is the old guard — a buffet-style institution that generations of visiting families have treated as a standing tradition. Swig & Swine, in the downtown Arts and Innovation District, brought a Charleston pedigree north and built its reputation on prime brisket, pork belly and smoked wings. Bubba’s Fish Camp & Smokehouse runs the seafood-and-smoke combination that works well on this coast, and Gracious Pig Smokehouse in Surfside Beach does the same thing farther south.
Down at the Murrells Inlet MarshWalk, Dead Dog Saloon puts brisket, ribs and pulled pork on a waterfront deck, and Inlet Prohibition Company smokes baby backs for five hours. Bonfire — A Smokin’ Taqueria in Conway runs smoked meat through tacos. Closer to the new restaurant, Fullbelly BBQ has been serving Carolina Forest directly.
Jim ‘N Nick’s enters this field as the full-service, family-table option with a chain’s consistency and a genuinely unfamiliar sauce. It is not going to displace a Pee Dee pitmaster in anybody’s affections, and it does not need to. What it adds to the Grand Strand’s barbecue map is an Alabama accent that nothing else here has.
If you are building a food itinerary rather than picking one dinner, our guide to things to do in Myrtle Beach covers the wider picture, and the Myrtle Beach events calendar will tell you what is happening the week you are here. Up on the north end, The Grove House in Cherry Grove is the other notable restaurant opening of the year.
Making the Drive from North Myrtle Beach
Carolina Forest is roughly 25 miles from North Myrtle Beach — about a half hour in normal conditions, longer on a summer Saturday when everyone on the coast is moving at once. The efficient route is the SC-31 Carolina Bays Parkway, which runs inland and parallel to the beach and drops you onto the 501 corridor without any of the Highway 17 stoplights.
Guests staying in Cherry Grove Beach and Ocean Drive at the northern end of town face the longest version of the drive; those in Crescent Beach and Windy Hill pick up SC-31 sooner and save several minutes.
The honest advice is to pair it with something. A barbecue dinner is a thin reason to drive half an hour each way; barbecue after a morning at the outlets, or on the way back from an afternoon in Conway, is a sensible one. The drive-thru also makes a takeout run workable — smoked meat travels better than almost anything else you can carry back to a rental kitchen, and a family-size order feeds a full house for less than a sit-down dinner for four.
Frequently Asked Questions
Base Yourself on the Beach, Eat Your Way Down the Coast
The best Grand Strand food weeks work the same way: a house on the sand to come back to, and a loose plan to try one new place every couple of days. Thomas Beach Vacations has been renting this coast since 1962, with oceanfront homes big enough for a family to spread out and oceanfront condos for smaller groups, across all four North Myrtle Beach sections — and every one of them is an easy run down SC-31 when a barbecue craving hits. Browse availability at www.northmyrtlebeachvacations.com or call our local team at (843) 273-3001. Tell us what you like to eat and we will point you toward the right stretch of beach.
Opening timelines, hours, menu items and service options described here reflect information available in September 2026, when the Carolina Forest restaurant was in a private soft-opening phase with no announced public opening date. Details for a new restaurant change quickly — confirm hours and availability directly with Jim ‘N Nick’s at (843) 733-0520 or at jimnnicks.com before visiting. Reporting on the project and local ownership via The Post and Courier; sauce-region background via Discover South Carolina; Grand Strand barbecue venues via Visit Myrtle Beach.