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Meyers BBQ / Smoke BBQ / Eve's Southern Gourmet Restaurant, 10324 Wilson Boulevard: 2011(?)   9 comments

Posted at 6:38 pm in closing









Not sure exactly when this Blythewood barbecue joint closed, but I don't see any reviews later than 2011. The building is now a restaurant and catering operation called Eve's Southern Gourmet.

(Hat tip to commenter CH Smoot)

UPDATE 6 January 2016: Commenter Beth notes that Eve's is now also closed (though she still caters) so I have added that to the post title, along with Meyers as noted by commenter Mr. BO.

Written by ted on December 30th, 2015

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9 Responses to 'Meyers BBQ / Smoke BBQ / Eve's Southern Gourmet Restaurant, 10324 Wilson Boulevard: 2011(?)'

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  1. Me and some guys (about 7 of us) used to go there when I worked at ACS. I think it opened up in 2009 or 2010 because it wasn't long before I got laid off, which was November 1st, 2010. There was an older lady (maybe in her 70's) that worked in there and she was very rude to us. We had 2 incidents with her and stopped going back. I wouldn't be surprised at all if she was a part of the reason why they closed up.


    30 Dec 15 at 9:36 pm

  2. @Sidney - how was the BBQ? The reason I ask is that someone told me that they had inherited Ray Lever's recipes from the original people the Lever family gave them to when they closed down. Just curious.


    31 Dec 15 at 2:26 am

  3. I work in Blythewood and if I'm not mistaken there were two other owners before it was Smoke BBQ.
    I went there about a year to a year and a half ago,
    I did not enjoy it at all.
    The meat was pork but it was not southern pulled pork BBQ. The mac and cheese was out of a box, and the coleslaw...
    I took one bite and spit it out.
    I ate at Ray Levers many times when they were open, it was not Ray Levers recipe.

    Reminds me of something my father in law said when we ate at Ruby Tuesday last week, he ordered their cheese grits.
    I did not even know they had grits but anyway, when I asked him how the grits were he said "These are northern grits."
    Northern grits, what is that? He said a northerner made them.
    In other words they were bad, northerners can't make grits and I suspect it was northerners at Smoke trying to make BBQ, mac & cheese and coleslaw.

    And here's one for the books. I believe it was the fourth of July last year and I was cooking. One of the first things I made was coleslaw. After I made it one of my friends said, and I quote, "You better put in in the refrigerator, why do you think they call it coldslaw?" COLD slaw? Really?
    This friend of mine is also the one that said the chalaza in an egg was "The cholesterol" and should be removed to lower the cholesterol content. He really believes that.
    He also thinks LLC is the abbreviation for limited liability corporation. I don't try to correct him anymore 'cause he wants to argue about it.


    31 Dec 15 at 12:01 pm

  4. I went there when it first opened up As Rick observed, the BBQ was substandard. They had Boudin Balls at the time. (Deep Fried Boudin) which wasn't bad, but the time, expense and the underwhelming quality kept me from going back.

    On the other hand, I'm looking forward to Midwood BBW to open up at the Cross Hill market. Their menu looks pretty good.

    Mr BO

    31 Dec 15 at 3:42 pm

  5. An Addendum. The place opened in December of 2009. The BBQ had a red bark indicting it was in a smoker, but it tasted like they finished it off in an oven. The collards were canned and they had a small buffet. Since I went on their opening days, this was probably as good as it got.

    This place used to be Meyers BBQ before. Another place I really wasn't very impressed with. The BBQ was OK, but you couldn't get out of there for less than $10 for lunch (Back in the early 2000s)

    Mr BO

    31 Dec 15 at 3:52 pm

  6. Mr Bo - Thanks for reminding me that it ways Myers BBQ.
    I remember that now. A guy I work with knew Mr. Myers pretty good and told me Myers retired from SCE&G. He had his BBQ place before he retired. I ate at Myers a few times and it was okay but it was not BBQ that I would brag about.

    Myers is the one that expanded the building, the building was only about half the size it is now. He sold out to someone that I can't remember the name of and then Smoke took over, I believe this to be correct.


    31 Dec 15 at 7:14 pm

  7. There was a barbecue place named Southern Pig in the IGA plaza on Blythewood Road. Supposedly, the owners of that were given the Lever's barbecue recipe. The barbecue was better than Myers' and blew Smoke's "barbecue" out of the water. If you ordered a meal to go from Southern Pig, you got enough food to eat at least two meals. Hated to see that place close down.


    2 Jan 16 at 1:45 am

  8. Thanks, Cam. Now that you mention it, it was the Southern Pig that used Lever's recipes. I now remember a couple of people that commented on SP but that was after I quit working in Blythewood and never had a chance to try them.


    2 Jan 16 at 2:22 am

  9. I know Eve. The restaurant is closed, but she still does catering on the side.


    5 Jan 16 at 7:34 am

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