Just a Snack (Supposedly) at Southern Soul Barbeque, St. Simons, Georgia: The 2025 Georgia Tour

One of the main reasons for my 2025 Georgia Tour was to try Southern Soul. My cicerone, Keith McLendon, planned it for the second full day of the tour, and we wanted to give the menu a pretty full test, which was out of the question after stops at Brinson’s, Dolan’s, Vandy’s, and The Smokin’ Pig. But we had some unoccupied time and it just happened that Southern Soul offers a pork chop sandwich on Tuesdays. Now, a pork chop sandwich is a pearl of great price. Just look at this beauty I had at 2 Soul Sisters.

We decided to stop by for a snack. After all, Keith and I could simply split a sandwich.

Then Keith mentioned that on Tuesdays Southern Soul offers both a plain pork chop sandwich and also a pork chop sandwich on a biscuit with gravy. Keith called Griffin Bufkin, one of the Southern Soul partners and one of Keith’s 15,486 close friends in the food business, to make sure an order would be available. Griffin volunteered that they’d set a couple of biscuits aside with Patrick at the bar, and to ask Patrick for them.  

We arrived,

went to the counter, and ordered a pork chop sandwich and a biscuit with a pork chop and gravy. They’d sold out of biscuits, so we went to the bar of to the side — the Channel Marker Bar –and checked with Patrick,

who broke the news that someone had dropped the biscuits on the floor, so the pork chops with gravy were only available on a roll. I didn’t feel like I knew Keith well enough to bring up the Five Second Rule, much less the Fifty Minute Rule, so we went with two sandwiches, one with and one without gravy.

Here’s the basic pork chop sandwich, 

and here’s an inside view.

That’s a mixture of mayonnaise and Dijon mustard, and boy was it good on that pork chop! It reminded me of a first class Cuban sandwich. The bun was good and added flavor as well as a platform. There were also some pickles in there, which reinforced the Cuban comparison.

The gravy arrived piping hot, and we poured some on pork chop sandwich #2.   

The gravy was delicious. Here’s some at the bottom of the cup.

It wasn’t the expected country sausage gravy, and I later learned it was an onion gravy with an atypical Italian sausage in a very non-Italian setting. It had a remarkable depth and quality of flavor, and I loved it. It’s something you most certainly need to try.

Neither version was your standard down-home bone-in pork chop sandwich on two slices of white supermarket bread. It was different, but still delicious, both with and without gravy. Go try one for yourself. Go with a friend and split two. You’ll thank me.

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