There is no official secret menu at Jim 'N Nick's Bar-B-Q, and any site listing named off-menu items with fixed prices is inventing them. What does exist is better: because every restaurant makes its own sausage, sides, biscuits and desserts on site rather than reheating commissary product, the kitchen can genuinely build things that are not printed. Here is what works, priced from the real menu.
The biscuit moves
Everything at this chain starts with the cheese biscuits. They arrive free at the table with table service and an add-on order is $2.00 — the cheapest line on the menu and, per dollar, the best.
- Pulled pork on a biscuit. Order a Pulled Pork Sandwich ($11.07) with an extra biscuit order and build sliders. Better bread than the bun, and it is the single most-repeated off-menu trick among regulars.
- Biscuits to go. They are not a dining-room-only item. Add an order to any pickup ticket for $2.00 — see the online ordering guide for why you have to ask.
- Biscuit and Brunswick Stew. A $7.03 bowl of stew plus $2.00 of biscuits is a full, genuinely regional lunch for nine dollars.
The price tricks that are simply arithmetic
- Never order two half racks. A Full Rack of Baby Backs is $33.00. Two Half Racks at $22.12 are $44.24 for the same number of bones. Split the full rack and save $11.24.
- Order the sandwich, not the plate. A Pulled Pork Sandwich ($11.07) against a Pulled Pork Plate ($14.12) is a $3.05 gap for sides you can buy à la carte at $3.50 to $4.00 — order the sandwich plus the one side you actually want.
- Sausage as an add-on rather than a plate. The house-made sausage is the most interesting meat in the building. Ordered alongside pulled pork instead of as a $14.12 plate of its own, you get both for around $16.
- St. Louis over baby backs. The Half Rack of St. Louis at $20.12 is both cheaper than the baby back half rack and the meatier cut.
Off-menu builds that kitchens will make
None of these are guaranteed — a scratch kitchen at 7:00pm on a Saturday is a busy place — but all are reasonable asks:
- Slaw on anything. The Pork and Slaw Sandwich ($11.03) is Carolina-style by design. Ask for the same treatment on the Smoked Bologna Sandwich ($9.05) and you get the best cheap sandwich on the menu.
- Brisket nachos. BBQ Nachos ($13.13) come with pork or brisket — say brisket, since hickory-smoked beef is otherwise the least representative thing the kitchen does.
- A plate of sides. Four sides at $3.50 to $4.00 plus biscuits is about $17 and is effectively the vegetarian meal here. The allergen guide covers which sides are cooked with pork.
- Sauce blending. Sauces are made in the restaurant, so ask for two cups and mix. Vinegar-forward on pulled pork, sweet on ribs.
- Extra bark. On brisket or pork, asking for outside cuts costs nothing and improves the plate more than any upgrade you can pay for.
The myths
Two things people repeat that are not true. There is no free secret sandwich, and there is no hidden discount code — genuine offers at this chain come through its own email and app channels, as the specials guide explains. And unlimited biscuits are not a licence to be silly; they are a courtesy of table service, and at roughly 140 calories each they are also the reason a light order stops being light, which the nutrition guide works through.