Bone-In Barbeque offers advance orders for Thanksgiving

Order Deadline Monday, Nov. 19 at 4:00 p.m.

Chef Scott Hall’s Bone-In Barbeque restaurant in the BullStreet District in downtown Columbia, S.C., is offering an advance pick-up menu for Thanksgiving 2018. View the Thanksgiving pick-up menu online: https://www.boneinbarbeque.com/news-item/thanksgiving-advance-pick-up-orders-now-available/.

Thanksgiving pick-up orders must be placed by Monday, Nov. 19 at 4:00 p.m. Customers are encouraged to place orders early to claim a convenient pick-up time.

The menu includes a whole 20-24 lb. turkey, smoked over oak wood in the Southern Pride chamber smoker out back, along with upscale versions of traditional Thanksgiving favorites like Bone-In’s decadent mac and cheese, house-baked focaccia dressing with gravy, sweet potato casserole, and green bean casserole. All items on the pick-up menu are a la carte, and each dish will come with an instruction guide for reheating.

Fun fact: the artisan cheese board comes on a wooden board custom-made by Bone-In Barbeque, and guests can keep the board after all of the cheese + other goodies are gone!

Customers also may order anything from the regular family pickup/tailgate menu, such as the popular smoked brisket-stuffed mac and cheese and the hickory-hoisin lacquered St. Louis ribs: https://www.boneinbarbeque.com/family-pick-up-orders/.

Thanksgiving pick-up orders must be placed by Monday, Nov. 19 at 4 p.m. Guests can pick up their orders from the restaurant on Tues., Nov 20 and Wed., Nov. 21.

Customers can call in orders at 803-728-7512 or submit order requests via email at [email protected].

Orders left via voicemail or email must be confirmed by the restaurant before they can be considered complete.

 

Thanksgiving Pick-Up Orders from Bone-In Barbeque

Order deadline Monday Nov. 19 by 4pm

•A 20-24 lb. turkey feeds 15-20 guests.
•A half-pan is equal to 4 quarts and can feed 15-20 guests.
•You also may order a la carte BBQ, meats, sides, etc. from the family/tailgate pickup menu for Thanksgiving orders: https://www.boneinbarbeque.com/family-pick-up-orders/
•Orders will be cooked (or par-baked) and refrigerated for pickup, and they will include cooking instructions.

Pickup Schedule by appointment:
Tuesday, Nov. 20, 10am – 6pm; Wed. Nov. 21, 10am – 4pm. Other times are possible by appointment. Address: 2180 Boyce St., Columbia SC 29201, in the BullStreet District, in the historic Ensor Building next door to Spirit Communications Park.

Thanksgiving Advance Pick-Up Menu by Bone-In Barbeque

Whole Smoked Turkey
$69
Oak Wood-Smoked Turkey, 20-24 lb. (feeds 15-20 ppl)

Holiday Stuffing
1/2 pan $28 full pan $54
House-baked focaccia, cranberries, pecans, caramelized onions, fresh herbs, white wine & butter

Mac & Cheese
1/2 pan $35 full pan $60

Deviled Collards
1/2 pan $25 full pan $49
Miso, sriracha, cider & red wine vinegar, roasted red peppers, caramelized onions, house-made hot sauce

Green Bean Casserole
1/2 pan $35 full pan $64
Haricots verts, house-made mushroom cream, Tabasco fried onions, gratin topping

Sweet Potato Casserole
1/2 pan $25 full pan $50
Puréed sweet potatoes, brown sugar, bourbon, candied pecans, Gingerbread crust, toasted marshmallow fluff

Cranberry Sauce
$12 quart
Fresh cranberries, ginger, red wine & vanilla sugar

Herbed & Smashed Potato Salad
$13 quart $35 1/2 pan
Baby red potatoes, roasted cream cheese, fresh herbs, garlic aioli & scallions

Pumpkin Pie
$18 per pie
Bourbon, sugar pumpkins, pate frise crust

Artisan Cheese Board
Small $35 Large $75
Assorted artisan cheeses, house-made pickles, fresh & dried fruit, house-made toast points & crisps. Served on a custom-made Bone-In cutting board that you can keep!

Bone-In Barbeque is the first restaurant to open in downtown Columbia, South Carolina’s BullStreet District. Midlands native and acclaimed Chef Scott Hall has leveraged his popular food truck — Bone-In Artisan BBQ on Wheels — into a 3,600-square foot brick-and-mortar restaurant, serving barbeque and Southern eclectic cuisine alongside a full bar offering local beer, wine, frosé and Prohibition-era cocktails. Hall has been featured in magazines like GQ and Smithsonian, as well as on Bravo, the Travel Channel and the Cooking Channel.

Bone-In Barbeque is an exciting addition to the growing Columbia food scene and has been met with much anticipation from news outlets like The State and Free Times as well as Garden & Gun.

 

About Bone-In Barbeque

Bone-In Barbeque is the premier barbeque and Southern eclectic dining experience in downtown Columbia, S.C. Located next door to Spirit Communications Park in the BullStreet District – home to the Columbia Fireflies Minor League Baseball team – Bone-In Barbeque is not your standard meat-and-three BBQ joint. Bone-In Barbeque is independently owned by Chef Scott Hall, a Midlands native who practiced in many New York City kitchens and has appeared on the Cooking Channel, Bravo, Travel Channel and in GQ and Smithsonian magazines. The kitchen offers a casual menu of scratch-made recipes focused on high-quality ingredients and conscientious cooking techniques, with 14-hour smoked meats, housemade charcuterie, breads, pickles, desserts and more at a remarkably accessible price point in a relaxed, welcoming environment. A full bar features a formidable cocktail program, frosé (frozen rosé wine) and and an array of local craft beers. The restaurant has a stylish bar, main dining room and private dining room as well as an outdoor patio overlooking the ballpark entrance plaza. Family pick-up orders and catering are available. Dinner Tues.-Sat., 4pm-9pm; lunch Tues.-Fri., 11:30am-2pm. For more information, visit http://www.boneinbarbeque.com and follow @BoneInBBQSC and #BoneInBBQSC on Facebook, Instagram and Twitter.