Wood smoked barbecue dripping with luscious flavor that redefines the joy of eating with every bite—sound good? To have a food adventure like none you’ve ever experienced, head to Fork Grove Barbecue, located at 1721 SC-187. Owner Dylan Cooke loves the art of perfecting and experimenting with his barbecue, and we are lucky to be the benefactors of his skillfully crafted menu. Fork Grove began with an unexpected halt to Cooke’s burgeoning music career, a Big Green Egg his wife gifted him for Christmas, and his ability to pivot with the ebbs and flows of life and career. Featured in Texas Monthly magazine for his authentic, Texas style barbecue and invitations to participate in the Charleston Food and Wine Festival and Euphoria, Greenville’s premier food festival, Cooke has turned Fork Grove BBQ into more than just a barbecue joint. It is a true grassroots, built from the ground up business, a fulfilling career that demands passion, hard work and continuous improvement, and a food experience that will give patrons a new appreciation and devotion to barbecue and all the fixins.
Cooke began cultivating his barbecuing skills when he was 15 years old. His friend’s father owned Sadlers Creek Barbecue, located in the same building that Fork Grove is now operating in. He worked at Sadlers Creek Barbecue throughout high school where his passion for barbecue was ignited, however, he didn’t consider it to be a career option at the time. What he really wanted to do was make it in music. A talented guitar player, Cooke had dreams of breaking into the music industry, so after high school he set to work pursuing his dream.
“I built a working career in music after high school, playing guitar and touring in places such as Denver, Nashville, and everywhere in between. I really thought that was going to be my career. But when Covid hit, the music industry was negatively impacted, which resulted in a halt to that dream.”
Cooke had been dabbling in getting back to his barbecuing roots for a few years after Christmas 2017 brought Cooke a gift that he first had so little knowledge of that he had to watch YouTube videos to learn how to use it. His wife gave him a Big Green Egg and learning how to use it to make barbecue was a skill Cooke taught himself. In 2020, when his music career came to a close, Cooke spent more time using the Big Green Egg and rekindled his love of barbecue, and the early stages of a new dream began to emerge.
Between all of those YouTube videos, knowledge gained from other barbecue influencers, and a lot of trial and error, Cooke became proficient in using the Big Green Egg to prepare barbecue. During this time, Covid shutdowns were in full swing, and barbecue cravings were going unsatisfied, a notion that many people refused to stand for. This is where the law of supply and demand kicked in and expedited Cooke’s road to going into business with barbecue.
“People wanted restaurant quality food, but couldn’t get it anywhere, so I started selling barbecue from my backyard in the depth of Covid to try and offer people what they craved,” says Cooke.
From 2020-2023, Cooke offered home-made grab and go meals to friends and family and then began catering and doing pop-up events under the name Fork Grove Barbecue, a name that pays homage to Cooke’s admirable ability to successfully adapt to unexpected circumstances and make risky choices to pursue a dream.
“The name of the business is due to my coming to a fork in the road of life and career. I was faced with deciding to keep my plant job of 8 years that I did while pursuing music, with promised income, or taking a chance and chasing my dream. The meaning of the word “grove,” is a new beginning….the new beginning of what the dream would hold and boy has it been a glorious one!”
In 2023, the opportunity for Cooke to open a brick-and-mortar restaurant presented itself, a full circle moment as the available location happened to be the same restaurant where Cooke got started in barbecue at 15 years old. It is here that Cooke has perfected the art of cooking slow, wood smoked Texas style barbecue inspired by live fire cooking. Says Cooke,
“The rich flavors that shine through this particular regimen of barbecue sparked a flame deep in my soul, which in turn, set me on my way to learn and try to make what I think is the best.”
When asked what makes the difference in Texas barbecue and Carolina barbecue, Cooke says it’s all in the details.
“To me, it’s the seasonings, sauces, and sides all together. Each style of barbecue has its close accompaniment of sides that are all different.”
The menu at Fork Grove is founded on consistency. Cooke offers options that he feels he and his staff can consistently make the best day in and day out. Their smoked brisket, pulled pork, spare ribs, turkey, house-made sausage links, and bacon burnt ends are sold by the half pound. Scratch-made sides such as cheesy bacon hashbrowns, Mexican street corn, potato salad, sweet tangy cole slaw, collards, barbecue baked beans, and sweet potato crunch are what sets Fork Grove’s barbecue experience apart.
Cooke’s favorite Fork Grove pairing is brisket and collards.
“Brisket is what molded my love for fire cooking. Collards are 100% my favorite side. I’ll step in the ring with anyone over collards!”
There is no doubt that Cooke is in this business because he genuinely loves it, and he loves the joy it brings to the people in the community.
“My favorite part of this is seeing the support of our local community. Reaching some national recognition in Texas Monthly magazine is far beyond what I ever could have hoped for. It is truly a blessing to be living my dream,” says Cooke.
Fork Grove is open Thursdays 11am-8pm and Friday and Saturday 11am-9am. Learn more about them at:
Instragram @fork_grove_bbq
Facebook @Fork Grove Barbecue
Email – forkgrovebbq@gmail.com
Website – www.forkgrovebbq.com