Since 1953, Maurice’s Piggie Park BBQ has been a cornerstone of South Carolina’s rich BBQ tradition, beginning with Joe Bessinger’s introduction of his secret tangy mustard sauce at his first restaurant in Holly Hill, SC. This unique flavor quickly captured the hearts of locals and became the foundation of a lasting family legacy. Over the decades, the Bessinger family has perfected the art of pit-cooked BBQ, using only hickory wood coals and Joe’s original sauce recipe.

Today, Maurice’s sons Lloyd and Paul, daughter Debbie, and grandchildren proudly carry on this tradition, serving up the same authentic BBQ that has delighted taste buds for generations. From Florida to Wisconsin, they cater a wide range of events, offering everything from pick-up delivery orders to full-service weddings. All BBQ is prepared at the original fire pits in West Columbia, SC, and delivered fresh daily to their “Pit-Stop” locations across the state.

At the helm is Paul Bessinger Jr., who grew up steeped in the world of authentic South Carolina BBQ, learning the craft from his father Maurice, who himself started cooking at just 9 years old. Paul continues to uphold the family’s commitment to quality and tradition, ensuring that every piece of BBQ is cooked the way it was in the early days—over hickory wood coals, without the use of gas or electric cookers. As a leader of one of the largest BBQ operations in the region, Paul has expanded the business beyond South Carolina while preserving the spirit and flavor that have made Maurice’s Piggie Park BBQ a beloved staple across the South.