A pitmaster who started out smoking meat in a homemade garbage-can smoker now has more than 250 first-place and grand-champion awards. That jump alone makes me grin.
It sounds like a tall tale, but the trophies say otherwise.
The restaurant itself is built from brightly painted shipping containers. You order at a hot pink counter.
Then you eat outside under strings of lights hanging between live oak trees.
I like how this South Carolina smokehouse mixes slow-smoked Southern barbecue with bold Tex-Mex flavors. Brisket lands in burritos.
Tacos come in sizes that sound like a dare.
I can’t imagine a more fun way to eat award-winning barbecue. So how does a backyard experiment turn into a champion that serves one-pound tacos on a gravel patio?
A Garbage-Can Smoker Started This Whole Wild Ride
Every great barbecue story needs a scrappy beginning. Smokin’ Gringos BBQ found its start with owner Mike Bastin and a homemade garbage-can smoker.
Those backyard experiments happened while he lived in Mexico. That detail explains a lot about the menu you’ll find today.
Mexican flavors were part of the recipe from day one. They weren’t added later as a trendy twist.
The hobby grew into a serious competition team. Over time, it piled up more than 250 first-place and grand-champion awards.
The permanent restaurant opened in December 2022. Before that, fans had to chase the team at contests and events.
Now the smoke has a home base in South Carolina. Mike Bastin, known around here as Gringo, still runs the show as pitmaster.
I love stories like this one. They prove you don’t need a fancy setup to start something big.
A trash can, some patience, and a lot of practice did the trick. Of course, the equipment has improved quite a bit since then.
Still, that humble start gives every plate a little extra meaning. You’re tasting years of trial, error, and stubborn dedication.
Not bad for a project that began next to the recycling bin.
The Trophy Shelf Would Need Its Own Shipping Container
More than 250 first-place and grand-champion awards is a serious number. Most backyard cooks would frame one ribbon and call it a career.
The list of big wins reads like a barbecue highlight reel. They earned the title of South Carolina State Champions in 2015, 2016, and 2019.
Wings deserve a special shout-out here. In 2018, the team became World Champions of the largest wing competition in the country, held in Memphis.
Memphis knows barbecue, so that win carries real weight. Beating crowds of skilled cooks there is no small feat.
The talent runs in the family too. Bastin’s daughters, Bella and Courtney, compete as the GRINGoETTES.
They won back-to-back Kids Que State Championships in 2017 and 2018. Clearly, nobody in this household takes dinner lightly.
What does all this mean for you? It means the food on your tray comes from competition-level skill.
Judges are picky people. Earning their approval hundreds of times takes far more than luck.
Southern Smoke Meets Tex-Mex Swagger On One Menu
Brisket and tortillas make a very happy couple. At Smokin’ Gringos BBQ, that pairing shapes nearly the whole menu.
The classics are all here for barbecue purists. You’ll find pulled pork, Prime Angus beef brisket, ribs, smoked sausage, and smoked turkey.
Chicken shows up both smoked and fried. That gives picky eaters and adventurous eaters something to agree on.
Then the Tex-Mex side takes over. Brisket burritos, loaded tacos, and bold sauces bring a totally different energy to the smoked meats.
It feels like two food traditions shaking hands. Neither one gets lost in the mix.
One tip worth knowing before you go: ribs are known for showing up on Saturdays. Plan your visit around that if ribs top your list.
The kitchen also brings sauces with real personality. Sweet heat and fruity spice play a big role across the menu.
I believe this fusion is the secret to the restaurant’s charm. Plenty of places smoke good pork, and plenty make good tacos.
Doing both under one roof, with championship skill, is rare. Your biggest challenge will be choosing just one thing to order.
You Might Need Backup To Finish The Macho Taco
A 12-inch tortilla holding a full pound of fillings. That’s the Macho Taco, and the name fits like a glove.
Smokin’ Gringos BBQ clearly enjoys making food that turns heads. Massive one-pound tacos are part of the lineup.
Specialty tacos carry fun names like the Godzilla and El Jefe. Each one sounds like it should come with a warning label.
Burritos get the same big treatment. The Grande Burrito stuffs in pulled pork, brisket, and a cherry ghost pepper sauce.
Ghost peppers bring real heat. The cherry flavor helps balance things out with a touch of sweetness.
Sharing is a smart move here. Split a giant taco with a friend, then add a side or two for the table.
That way, you get to taste more of the menu. Nobody needs to wrestle a pound of brisket alone.
Of course, some brave eaters will want the solo challenge. I respect the ambition.
Just bring a stack of napkins and plenty of patience. These tacos are built for slow, happy eating, not speed.
Sandwich Lovers Get Three Meats And Mango Pickles
Why pick one meat when the Texas Lonestar stacks three? Brisket, pork, and chicken share the bun, topped with pepper jack cheese.
It’s basically a barbecue sampler you can hold in your hands. Well, maybe with both hands.
Then there’s the Monster Sandwich. It piles a full pound of pulled pork with slaw and mango pickles.
Mango pickles on barbecue might sound unusual. That sweet and tangy crunch actually makes a lot of sense next to smoky pork.
It’s the kind of creative choice you’d expect from a competition team. Judges remember bold ideas.
These sandwiches work great for anyone who wants classic barbecue comfort. You still get a playful twist that keeps things interesting.
They also make a solid pick if tacos feel too messy for your day. A sandwich is easier to manage at a picnic bench.
Easier, not tidy, though. A pound of pulled pork rarely behaves itself.
Pair one with a side of slaw or beans for a classic Southern plate. I can’t think of a better lunch break plan.
Save Room, Because The Sides Steal Real Attention
Smoked Mac and Cheese leads a lineup that refuses to play second fiddle. Sides here carry the same Southern and Tex-Mex mix as the meats.
Gringo BBQ Baked Beans bring classic cookout comfort. Gringo Street Corn adds a Mexican-style favorite to the tray.
Slaw lovers get two choices. You can pick Southern Carolina coleslaw or a Mexican-style version.
Corn fans have even more options. Corn Bread sits on the menu alongside a Mexican Jalapeño Corn Bake.
That jalapeño bake sounds like cornbread with a little attitude. It’s perfect for anyone who likes a gentle kick with their barbecue.
Dessert keeps things firmly Southern. Sweet Potato Pie and Banana Pudding round out the meal.
Here’s a smart strategy for groups. Order a few different sides and pass them around the table.
Everyone gets a taste, and nobody suffers from side-dish regret. Trust me, that’s a real condition.
Families should know a kids menu is available on request. That makes it easier to feed younger eaters who aren’t ready for ghost pepper sauce.
Shipping Containers, A Hot Pink Counter, And Zero Boring Walls
Most barbecue joints don’t look like a box of crayons. This one is built from brightly painted, repurposed shipping containers.
The ordering counter is hot pink. You won’t have any trouble finding where to place your order.
Inside, floor-to-ceiling windows give a view of the pitmasters at work. Watching the process is half the fun.
Out back, the gravel courtyard feels like a permanent block party. Upcycled spool tables and mismatched stools fill the space.
Strands of light bulbs crisscross between live oak trees overhead. It’s a cozy look once the sun starts going down.
Picnic benches sit under market umbrellas for shade. A covered patio with ceiling fans offers relief on warmer South Carolina days.
Most of the dining happens outdoors. Dress for the weather and you’ll be golden.
I like how the whole place feels relaxed and a little playful. Nothing about it seems stiff or fussy.
It matches the food perfectly. Bold flavors deserve a bold setting, and this courtyard delivers just that.
Plan Your Trip Around These Hours Before You Go
Timing matters with a spot this popular. Smokin’ Gringos BBQ sits at 850 Jedburg Rd, Summerville, SC 29486.
The restaurant keeps a short week. It’s open Wednesday through Saturday and closed Sunday through Tuesday.
Wednesday and Thursday run from 11 AM to 8 PM. Friday stretches until 8:30 PM.
Saturday opens a little later at noon. It also runs until 8:30 PM.
Winter brings a scheduled break too. The restaurant typically closes from around December 21 to early February.
Write that down before planning a holiday barbecue craving. Showing up in January could lead to disappointment.
Food is cooked in batches, so some items can sell out. Ribs in particular tend to go fast on Saturdays.
An earlier visit gives you the best shot at the full menu. Late arrivals might have to get creative.
Online ordering is also available. That’s handy if you’d rather grab your food and head home.
Either way, a little planning pays off. Your future self will thank you with a full stomach.
Bring The Party Home With Catering And A Food Truck
Award-winning brisket at your wedding sounds like a pretty great idea. Smokin’ Gringos BBQ offers full-service catering and wedding services.
That means the same competition-level food can show up at your big day. Guests will be talking about the tacos for weeks.
A food truck extends the reach even further. It takes the smoke and flavor beyond the Jedburg Road courtyard.
Private events have a spot on-site too. The Cantina area is available for gatherings.
Birthday parties, team lunches, and family reunions all fit the vibe. The playful setting makes any celebration feel more relaxed.
Catering also solves a common problem. Feeding a crowd is stressful, and good barbecue makes people happy fast.
A mix of Southern classics and Tex-Mex favorites helps please different tastes. Picky uncles and spice-loving cousins can both find something.
I believe this is one of the best ways to share South Carolina flavor with out-of-town guests. It tells a real local story.
Plus, it’s hard to beat a menu backed by more than 250 awards. Your party deserves that kind of bragging right.
