Hours
| Sunday | 11 AM–8 PM |
| Monday | 4–9 PM |
| Tuesday | 4–9 PM |
| Wednesday | 4–9 PM |
| Thursday | 4–9 PM |
| Friday | 4–10 PM |
| Saturday | 11 AM–10 PM |
Address and Contact Information
Address: 3942 Main St, Folkston, GA 31537
Phone: (912) 619-1008
Website: https://blackriverbbq.com/
Menu Photos
Related Web Results
Black River BBQ | Folkston GA – Facebook
Reminder, it’s lunch time! Come see us. 11AM to 2PM 3942 Main Street Folkston, GA 31537 912-619-1008 · Tammy Calhoun and Griffin Harper.
Black River BBQ | Folkston GA – Facebook
Black River BBQ, Folkston. 2937 likes · 54 talking about this · 155 were here. Hometown.
Black River BBQ – Facebook
Rita Jones Folkston ga. 2y. Recent Posts. Black River BBQ. 12h . . Black River BBQ will be open at 11AM, come spend a few minutes with us on …
Reviews
Michelle Vinezeano
The staff is very courteous country folk. The establishment is very spacious andclean. We were seatedright away. We both ordered sweet tea. We were off to agood start as I am particular about my tea. This made the cut.
Their are little games on the table similar to the ones at Old Country Buffet.
We ordered the Shredded Chicken Cheddar Bombs for an appetizer. They came with ranch dip. The bombers were crisp on the outside, hot and tender. (spoiler alert: these turn out to be the highlight of our meal).
Then we ordered the Black River Platter to share for dinner. It is 3 meats and 3 sides. You actually get 3 of each side you pick for a total of 9 sides. Here we go……..
Brunswick stew – cold, tomatoey and bland
Beans – good flavor and hot. Very similar to Bush’s Brown Sugar Baked Beans
Okra – hot but.nothing special. We dipped it in ranch
Ribs – dry, tough and unseasoned. I only ate one. I used their sweet sauce that tasted like Sweet Baby Rays. I also used their honey mustard sauce(at least that is what it tasted like to me. They had two other vinegar based sauces as well, and my husband enjoyed them.
Brisket – juicy, but that’s it. It was almost completely charred fat.
Turkey – cold and dry and flavorless(keep your sweet tea close)
Garlic bread – good bread with a faint shake of garlic powder on it
We left disappointed, but have enough to share with at least 3 homeless people(if they want it).
… moreTheir are little games on the table similar to the ones at Old Country Buffet.
We ordered the Shredded Chicken Cheddar Bombs for an appetizer. They came with ranch dip. The bombers were crisp on the outside, hot and tender. (spoiler alert: these turn out to be the highlight of our meal).
Then we ordered the Black River Platter to share for dinner. It is 3 meats and 3 sides. You actually get 3 of each side you pick for a total of 9 sides. Here we go……..
Brunswick stew – cold, tomatoey and bland
Beans – good flavor and hot. Very similar to Bush’s Brown Sugar Baked Beans
Okra – hot but.nothing special. We dipped it in ranch
Ribs – dry, tough and unseasoned. I only ate one. I used their sweet sauce that tasted like Sweet Baby Rays. I also used their honey mustard sauce(at least that is what it tasted like to me. They had two other vinegar based sauces as well, and my husband enjoyed them.
Brisket – juicy, but that’s it. It was almost completely charred fat.
Turkey – cold and dry and flavorless(keep your sweet tea close)
Garlic bread – good bread with a faint shake of garlic powder on it
We left disappointed, but have enough to share with at least 3 homeless people(if they want it).
Mike Mekara
Starters: Table of four. Our salads came out after they brought out the main course. Had to request they bring our coleslaw. They should stop advertising what their meal looks like. For $17.99 , what I got was horrible. Sorry to say, $17.99 would get a lot more elsewhere.
… moreCFRF13
What a little gem of a BBQ Restaurant. Tender Ribs with delicious BBQ Sauce, German style Potato Salad, Sweet Baked Beans, and the Daily Special Appetizer (I forgot their name for it) had shredded chicken, buffalo sauce, and cheese in a wonton with a ranch cup for dipping.
Everything was delicious but that special was especially something else. All served by a genuine Southern Belle waitress in a nice wide open dining room that’d be perfect for a number of functions or events.
… moreEverything was delicious but that special was especially something else. All served by a genuine Southern Belle waitress in a nice wide open dining room that’d be perfect for a number of functions or events.
Noche
Excellent BBQ! I had the Brisket sandwich with a side of Mac and cheese and it was delicious! The portions were great and our server Abby(?) was very friendly and attentive she got our drink orders quickly. Our food arrived with very little wait. We will definitely be back to try the other options! Also if you are towing a trailer it can be a little difficult to find parking but we were able to find a spot with a little bit of searching just around the corner.
… moreGary Edholm
Food was hot. Portions were good. The service was entry level but decent. Floors were a bit sticky. My biggest problem was that the ribs were dry (not dry rub), void of fat or moisture. Tasted fine and the sauces were fine as well. Powdered sugar on the corn nuggets was a new twist but it works! I would give it another go.
… moreBill Norris
After a long, tough day at work, I got home and told my wife we should end the week with a nice dinner out. Options here in Callahan are pretty limited and exhausted. I remembered a new BBQ place I saw in Folkston, so we headed out to try their flavors. As we neared the restaurant, I looked down Main St for a parking spot. The first couple of drive-bys didn’t work out. I thought to myself, “This might be a good thing.” We walked in and immediately noticed how simple the place was. Myself and I had another moment when he said, “It is simple because their focus is on the food,” which seemed to make sense. We were greeted warmly and seated promptly. Our server was very friendly and knowledgeable. I even noticed that the entire staff looked young — or, if I may say so, high school-aged.
We ordered based on our server’s suggestions. We started with the Chicken Bombs, which were tasty. The sweet tea was well-made, with good flavor and not overly sweet.
Our platter arrived. Keep in mind that this is Dry Rub BBQ, so the seasoning in the dry rub should complement the meat and be strong enough that no sauce is needed. Well, buckle up, buttercup, because the truth might hurt, and I hope this is taken as constructive criticism.
The Good:
Our server
The chicken bombs resemble crab Rangoon, and the flavor was good.
The baked beans—I was looking around to see if Duke from Bush’s was going to pop up somewhere.
The fried okra was good, but then again, it’s not rocket science to open a bag of frozen okra and fry it.
THE BAD:
Let’s talk Turkey:
It’s like the turkey spent its whole life in the Sahara practicing for dehydration Olympics.
It was so dry that it made the Sahara Desert jealous, and take notes.
One bite and your mouth feels like you’ve been chewing cardboard left in the sun for three Thanksgivings.
It’s so parched that the gravy boat is basically performing CPR on every slice.
This turkey could star in a Western: “The Driest Gun in the West.”
“It’s just a little dry… but anything tastes good with enough gravy!”
The Ribs:
The ribs seem as if they were mummified in the smoker and then reheated with regret. These ribs are so dry they’re almost like beef jerky that got lost on the way to flavor town. They’re drier than polite small talk at a family BBQ after someone brings up politics.
Chew on this, and you’ll see why cowboys carried canteens. Pure survival mode kicked in.
The Brisket:
The BBQ tragedy where the smoke ring was perfect, but the moisture said “peace out” hours ago. The fat cap was the only thing that saved this from being a complete disaster.
The Brunswick Stew: first bite sets the tone. The cold temperature was off-putting; it was clearly not in the same vicinity as the baked beans. If they were, I’m sure they were jealous or just preparing for an Arctic blast.
Reality is the best teacher, and experience lays the foundation for improvement.
Pit Boss, please taste your creations. If you don’t like the way they come out, I can assure you that the public will let you know.
… moreWe ordered based on our server’s suggestions. We started with the Chicken Bombs, which were tasty. The sweet tea was well-made, with good flavor and not overly sweet.
Our platter arrived. Keep in mind that this is Dry Rub BBQ, so the seasoning in the dry rub should complement the meat and be strong enough that no sauce is needed. Well, buckle up, buttercup, because the truth might hurt, and I hope this is taken as constructive criticism.
The Good:
Our server
The chicken bombs resemble crab Rangoon, and the flavor was good.
The baked beans—I was looking around to see if Duke from Bush’s was going to pop up somewhere.
The fried okra was good, but then again, it’s not rocket science to open a bag of frozen okra and fry it.
THE BAD:
Let’s talk Turkey:
It’s like the turkey spent its whole life in the Sahara practicing for dehydration Olympics.
It was so dry that it made the Sahara Desert jealous, and take notes.
One bite and your mouth feels like you’ve been chewing cardboard left in the sun for three Thanksgivings.
It’s so parched that the gravy boat is basically performing CPR on every slice.
This turkey could star in a Western: “The Driest Gun in the West.”
“It’s just a little dry… but anything tastes good with enough gravy!”
The Ribs:
The ribs seem as if they were mummified in the smoker and then reheated with regret. These ribs are so dry they’re almost like beef jerky that got lost on the way to flavor town. They’re drier than polite small talk at a family BBQ after someone brings up politics.
Chew on this, and you’ll see why cowboys carried canteens. Pure survival mode kicked in.
The Brisket:
The BBQ tragedy where the smoke ring was perfect, but the moisture said “peace out” hours ago. The fat cap was the only thing that saved this from being a complete disaster.
The Brunswick Stew: first bite sets the tone. The cold temperature was off-putting; it was clearly not in the same vicinity as the baked beans. If they were, I’m sure they were jealous or just preparing for an Arctic blast.
Reality is the best teacher, and experience lays the foundation for improvement.
Pit Boss, please taste your creations. If you don’t like the way they come out, I can assure you that the public will let you know.
Odessa Sutton
It’s been a long time coming but I’m so glad they finally have the restaurant open! Literally some of the best ribs I’ve ever had!! I tried their brisket tonight paired with Mac and cheese, baked beans, and wow, it was equally as delicious! My bf had the pulled pork sandwich tonight and he said it was so good! If you are in the area definitely stop by! The owners are some hard working dedicated people and it shows the amount of work they have put into opening this.
… moreCaleb Powell
Great food! Great service! All of our food was delicious and good to eat! Server was great and they kept checking on us, non stop! 60 bucks for a family of four and we all left full!
… moreRaized By Nerdz
My wife and I had passed this a couple times as we drove from. Jax to waycross. So, this last time we decided to give it a try. We were there at opening, and ended up being the only people there until we left. Though some people did stroll in for things but left. We ordered a rib plate with Mac n cheese and fries, and added brisket to it. We usually go with this as a standard to test out bbq places. Well, Sadly I do not think we will be back. Rib meat by the bone was cooked, but beyond that the meat was undercooked and WAY to chewy. Seemed like a consistent heat was not kept on it. The brisket on the other hand was Overcookwd. Not juicy, and I am not sure if it was from the day before. We again were there right at 11am when they opened so stuff should have been fresh. The Mac n cheese was your normal m&c, nothing to right home. Though a lot more soupy than thick. Wife and I both agreed the best things for the meal was the garlic toast and the crinkle frozen fries (they were well salted). Seems like they need to get a hold of consistency on their smokers and maintain the heat. Plus, get a bit more seasoning on the ribs and more bark on the brisket. It seemed like either someone worked at a BBQ place (hopefully not hog n bones) or had someone say yeah ypu can cook good bbq. Then they decided to open a place. Being its in folkston, it might be the customer base, but some work and tweaks definitely needs to happen. Service wise was great. I think every person in the restaurant checked on us because it was just us. So no complaints there.
… morecompoundfracture
We were impressed. The food was very good, and the portions were generous. Our fried pickles and, corn nuggets appetizers came out quick and hot and delicious! The brisket, pulled pork and smoked turkey were all excellent, and served up nice and quick and hot. Our server, Miss Abby was very good and she’s a sweetheart! She took great care of us. One of the owners came out and checked on us – a nice touch. Give Black River BBQ a chance. I’m sure you’ll love it.
… more