![\"Exterior](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Exterior-of-Keiths-House-of-BBQ-PinGrow-683x1024.jpg\")
![\"Exterior](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Exterior-of-Keiths-House-of-BBQ-PinGrow-683x1024.jpg.webp\")
<\/div>\nRegional Flavors Meet Backyard Soul in Easley<\/h2>\nThis post may contain links from which I earn a commission. Please read my disclosure policy<\/a>. As an Amazon affiliate, I earn from qualifying purchases.<\/i><\/div>\nBehind a humble storefront on Rolling Hills Circle, Keith\u2019s House of Barbeque smokes with ambition. Pitmaster and owner Keith Myrick blends traditions from Texas, Memphis, and the Carolinas into something personal\u2014what he hopes tastes like that first unforgettable bite at a family cookout. <\/p>\n![\"Two](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Meat-Platters-1024x550.jpg\")
![\"Two](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Meat-Platters-1024x550.jpg.webp\")
<\/figure>\nIt\u2019s a place where whole wings carry a touch of Creole heat, rib meat gets tucked into golden egg rolls, and the barbecue is as consistent as it is soulful.<\/p>\n
From the Garage to the Pit<\/h2>\nKeith Myrick didn\u2019t grow up in restaurants\u2014he spent years in the automotive industry. But after traveling widely and sampling barbecue across the South, he traded corporate life for the smokehouse, opening Keith\u2019s House of BBQ in 2022. <\/p>\n
\u201cAs Pitmaster\/Owner, I am responsible for overseeing all aspects of the business, from crafting an elevated barbecue experience to managing the day-to-day operations,\u201d Myrick explains. \u201cI work to employ my passion for BBQ with a desire to provide an inviting family friendly environment.\u201d<\/p>\n![\"Two](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Chicken-1024x569.jpg\")
![\"Two](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Chicken-1024x569.jpg.webp\")
<\/figure>\nAccording to food reviewer Big Dave Eats, \u201che compiles all of it\u2014Texas, Tennessee, South Carolina, North Carolina, Virginia\u2014all of that in one.\u201d The goal? Familiar flavor with personal flair, and above all, consistency: \u201cWhen you get one of his ribs, you get one of his ribs no matter when.\u201d<\/p>\n
In the Spotlight<\/h2>\nKeith\u2019s House of BBQ earned regional attention in a 2024 segment of\u00a0Fox Carolina\u2019s Midday Eats<\/em>, where Big Dave was won over by the house-smoked meats and creative touches. \u201cMidday Eats is never a joke\u2014we\u2019re only ever bringing you guys the best places to eat,\u201d he said. Describing the ribs, he added: \u201cYou look at it wrong and the meat just fall off. That\u2019s how good it is.\u201d<\/p>\n![\"Platter](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Ribs-Sausage-Sides-1024x1015.jpg\")
<\/figure>\nMenu: Ribs, Rolls, and a Full Smokehouse Spread<\/h2>\nSmoked Meats & Combos<\/strong>
Choose from pulled pork, brisket<\/span><\/a> (chopped or sliced), chicken (dark, white, or mixed), jalape\u00f1o-cheddar sausage, or Creole-spiced whole wings. Build a plate or stack up a combo of two or three meats. The ribs\u2014St. Louis cut\u2014took Keith a decade to perfect.<\/p>\nSignature Rolls<\/strong><\/p>\n![\"Keith's](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Rib-Rolls-1024x886.jpg\")
<\/figure>\n\n- Rib Roll<\/strong>: Pulled rib meat, pepper jack cheese, onions and peppers, wrapped in a crisp egg roll and served with house-made r\u00e9moulade.<\/li>\n
- Firecracker Chicken Roll<\/strong>: Chopped chicken breast with pepper jack and slaw, paired with a tangy Asian aioli.
Big Dave called them \u201cremarkable,\u201d adding, \u201cyou do not need the sauces\u2014and I\u2019m a dipper.\u201d<\/li>\n<\/ul>\nSandwiches & Burgers<\/strong>
Pulled pork, chopped chicken, sliced or chopped brisket served on a bun with one side. Also available: a chargrilled burger with your choice of cheddar or American.<\/p>\nSouthern Sides<\/strong>
The list runs deep: baked beans with ground beef, mac & cheese, collard greens, fried okra, slaw, French fries, sweet potato souffl\u00e9, potato salad, and two types of cornbread\u2014classic or jalape\u00f1o (made without seeds, so it\u2019s flavorful, not fiery). Big Dave singled out the sides for special praise, from the \u201cooey gooey cheesy macaroni\u201d to \u201ctender as a fair meemaw\u2019s heart\u201d collards.<\/p>\nHouse-Made Sauces<\/strong><\/p>\n![\"Mustard](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Sauces-1024x891.jpg\")
<\/figure>\nSix in total: Carolina Gold (regular and spicy), Georgia Red (regular and spicy), honey BBQ, and honey-mustard. They\u2019re served on the side\u2014but as Big Dave notes, \u201cyou don\u2019t need them.\u201d<\/p>\n
Desserts & Drinks<\/strong>
Banana pudding and seasonal crumbles round out the meal. For sipping, Keith\u2019s sweet tea, lemonade, and Arnold Palmer (a fresh-brewed 50\/50 blend) are house staples.<\/p>\nWhether you come for the ribs that fall apart at a glance, the smoked wings with a whisper of Creole, or just that warm memory of backyard barbecue done right, Keith\u2019s House of BBQ delivers a meal rooted in passion, patience, and pit smoke.<\/p>\n![\"Platter](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-3-Meats-Sides-1010x1024.jpg\")
![\"Platter](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-3-Meats-Sides-1010x1024.jpg.webp\")
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\nWhat Folks Are Saying<\/h2>\nGoogle Review<\/h3>\n
Behind a humble storefront on Rolling Hills Circle, Keith\u2019s House of Barbeque smokes with ambition. Pitmaster and owner Keith Myrick blends traditions from Texas, Memphis, and the Carolinas into something personal\u2014what he hopes tastes like that first unforgettable bite at a family cookout. <\/p>\n It\u2019s a place where whole wings carry a touch of Creole heat, rib meat gets tucked into golden egg rolls, and the barbecue is as consistent as it is soulful.<\/p>\n Keith Myrick didn\u2019t grow up in restaurants\u2014he spent years in the automotive industry. But after traveling widely and sampling barbecue across the South, he traded corporate life for the smokehouse, opening Keith\u2019s House of BBQ in 2022. <\/p>\n \u201cAs Pitmaster\/Owner, I am responsible for overseeing all aspects of the business, from crafting an elevated barbecue experience to managing the day-to-day operations,\u201d Myrick explains. \u201cI work to employ my passion for BBQ with a desire to provide an inviting family friendly environment.\u201d<\/p>\n According to food reviewer Big Dave Eats, \u201che compiles all of it\u2014Texas, Tennessee, South Carolina, North Carolina, Virginia\u2014all of that in one.\u201d The goal? Familiar flavor with personal flair, and above all, consistency: \u201cWhen you get one of his ribs, you get one of his ribs no matter when.\u201d<\/p>\n Keith\u2019s House of BBQ earned regional attention in a 2024 segment of\u00a0Fox Carolina\u2019s Midday Eats<\/em>, where Big Dave was won over by the house-smoked meats and creative touches. \u201cMidday Eats is never a joke\u2014we\u2019re only ever bringing you guys the best places to eat,\u201d he said. Describing the ribs, he added: \u201cYou look at it wrong and the meat just fall off. That\u2019s how good it is.\u201d<\/p>\n Smoked Meats & Combos<\/strong> Signature Rolls<\/strong><\/p>\n Sandwiches & Burgers<\/strong> Southern Sides<\/strong> House-Made Sauces<\/strong><\/p>\n Six in total: Carolina Gold (regular and spicy), Georgia Red (regular and spicy), honey BBQ, and honey-mustard. They\u2019re served on the side\u2014but as Big Dave notes, \u201cyou don\u2019t need them.\u201d<\/p>\n Desserts & Drinks<\/strong> Whether you come for the ribs that fall apart at a glance, the smoked wings with a whisper of Creole, or just that warm memory of backyard barbecue done right, Keith\u2019s House of BBQ delivers a meal rooted in passion, patience, and pit smoke.<\/p>\n<\/figure>\nFrom the Garage to the Pit<\/h2>\n
<\/figure>\nIn the Spotlight<\/h2>\n
<\/figure>\nMenu: Ribs, Rolls, and a Full Smokehouse Spread<\/h2>\n
Choose from pulled pork, brisket<\/span><\/a> (chopped or sliced), chicken (dark, white, or mixed), jalape\u00f1o-cheddar sausage, or Creole-spiced whole wings. Build a plate or stack up a combo of two or three meats. The ribs\u2014St. Louis cut\u2014took Keith a decade to perfect.<\/p>\n<\/figure>\n\n
Big Dave called them \u201cremarkable,\u201d adding, \u201cyou do not need the sauces\u2014and I\u2019m a dipper.\u201d<\/li>\n<\/ul>\n
Pulled pork, chopped chicken, sliced or chopped brisket served on a bun with one side. Also available: a chargrilled burger with your choice of cheddar or American.<\/p>\n
The list runs deep: baked beans with ground beef, mac & cheese, collard greens, fried okra, slaw, French fries, sweet potato souffl\u00e9, potato salad, and two types of cornbread\u2014classic or jalape\u00f1o (made without seeds, so it\u2019s flavorful, not fiery). Big Dave singled out the sides for special praise, from the \u201cooey gooey cheesy macaroni\u201d to \u201ctender as a fair meemaw\u2019s heart\u201d collards.<\/p>\n<\/figure>\n
Banana pudding and seasonal crumbles round out the meal. For sipping, Keith\u2019s sweet tea, lemonade, and Arnold Palmer (a fresh-brewed 50\/50 blend) are house staples.<\/p>\n<\/figure>\n
\nWhat Folks Are Saying<\/h2>\n
Google Review<\/h3>\n
![\"Pulled](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Keiths-House-of-BBQ-Pork-Patter-1024x846.jpg\")
![\"Menu](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Menu-for-Keiths-House-of-BBQ-791x1024.jpeg\")
![\"Menu](\"https:\/\/destination-bbq.com\/wp-content\/uploads\/2025\/05\/Menu-for-Keiths-House-of-BBQ-791x1024.jpeg.webp\")
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