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WIS travels to Springfield for GoodLand BarBeQue

Published: May. 10, 2005 at 12:38 AM EDT|Updated: Nov. 12, 2007 at 1:56 AM EST
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(Springfield) May 13, 2005 - Barbecue lovers across South Carolina nominated their favorite out-of-the-way restaurants. Now WIS News 10 is literally taking the show on the road to celebrate some of the state's best barbecue spots.

"Backroads Bar-B-Q" is a weekly series of live news segments on the WIS evening newscasts and in this installment we traveled to GoodLand BarBeQue, 648 Springfield Rd. in Springfield.

The owner, Billy Wishert, says, "We use a lot of old-fashioned recipes, some dating back to the 1920s. We are trying to showcase the good recipes and cooks of the area. This is not about me or anyone else." He says his customers come from as far away as 50 miles.

Goodland is inside an old gas station, but it remains the place where people come to fill up.

Inside, you'll find slow roasted BBQ pork, chicken and all the fixins spread out on a buffet, but there's something different about the way things are done there.

Wishert says the secret to GoodLand BarBeQue is in the coals. It's what makes it a hot commodity, "The way we cook our BBQ, we cook it over oak and hickory coals outback."

Those hot coals are taken from the fire and then spread at the bottom of giant slow roasters. Those roasters cook up right at 700 pounds of pork and three cases of chicken on a weekend.

The BBQ pork is then chopped and tumbled in their special recipe sauces. One of them is a mustard and the other is a ketchup based.

GoodLand Bar-Be-Que
Springfield Rd
Springfield, SC
803-258-3511

Directions : Yahoo! Maps - Springfield, SC 29146 : allow 1 hour 30 minutes travel time

Hours: Thursday 11:00am - 2:00pm - $7, Friday & Saturday 11:00am - 8:30pm - $7.50, Sunday 11:00am - 2:00pm - $9 ($1 off with church bulletin)

A fish fry is also on the calendar. It's scheduled for October 3rd of this year.

The Thursday menu features barbecue, fried chicken, and shrimp in addition to a variety of vegetables and desserts. On Fridays and Saturdays there's also barbecued chicken and fried Alaskan Pollock, and on Sundays diners are treated to Thanksgiving dinner with turkey and dressing.

Updated 7:54pm by BrettWitt