New Kids on the Block: Introducing Brand New Menu Items!

Y’all have probably guessed by now that nothing makes us more giddy than great eats, right? Well, we’re over the moon about a couple new items being introduced on the menu, and we wanna make sure that you’re in the know! Without further adieu, here are some of your new Puckett’s favorites:

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BBQ Meatballs: These bad boys are smoked, breaded and fried, then tossed in our original BBQ sauce! Add ’em to your appetizer rotation & you can’t go wrong. ($8.59)

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Beef Tips & Grits: What do you get when you take two savory, Southern staples & put them together? Something absolutely delicious. These beef tenderloin tips are seared and deglazed with a savory mushroom gravy over Gouda Weisenberger grits! ($23.99)
Dessert- Cookies and Ice Cream-1
Warm Cookies & Ice Cream: Let us break this one down for you, folks: two warm, gooey triple treat cookies + fresh, homemade vanilla ice cream (thanks to our sister, Hattie Jane’s!) equals melt-in-your-mouth bliss. This one’ll be your new comfort food go-to! ($6.99)

Music Mayhem:: Kicking Off Our ‘Ty, Kelly and Chuck’ Spotlight Series in Nooga!

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Hey Chattanooga! Do you love up-and-coming country stars you hear on the radio but don’t want to make the trek up Nashville to see ‘em? 107.9 Nash Icon & the nationally syndicated morning show ‘Ty, Kelly and Chuck’ have your backs! They’ve partnered with us to bring y’all a special show on the first Friday of each month as part of the ‘Ty, Kelly and Chuck’ Spotlight Series.

“107.9 NASH Icon is excited to partner with Puckett’s on the Ty, Kelly and Chuck Spotlight Series. Our morning show, ‘Ty, Kelly and Chuck,’ is plugged into the Nashville music scene and take pride in exposing up-and-coming country artists,” said Dodger, Program Director at 107.9 Nash Icon. “The same musicians you hear featured on Ty, Kelly and Chuck’s 10 Minute Tune will take part in this fun, monthly series.”

The next Ty, Kelly and Chuck Spotlight Series show will be Friday, July 7 featuring Courtney Daly, followed by The Young Fables on August 4, and Kayla Woodson on September 1. All of these shows will begin at 9pm, and there is NO COVER (though tips for the artists are appreciated, as usual).

107.9 will be present at each Spotlight Series show (try saying that 5x fast!), and you’ll have the opportunity to win a giveaway package with various prizes.

What more do you need as an excuse to grab some friends and head our way for a fantastic live show & delicious food?!

For more information about the talented artists playing the Spotlight Series, check out our music calendar here.

Get the scoop on ‘Ty, Kelly & Chuck,’ at, and find more information about and 107.9 Nash Icon, visit


Coming Soon: Puckett’s Columbia is Leavin’ the (Sunday) Lights On ‘Til 9PM!

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Come July 2, Sunday supper at Puckett’s Columbia will no longer be just a dream! We’re extending our Sunday hours ’til 9 p.m., ’cause we know that a community with nighttime chicken and waffles cravings is not to be ignored!

We’re hoping that extending our hours from 4 ’til 9 will provide convenience (and tastiness!) for the entire Columbia community; plus, we’ll be in sync with our sister and neighboring concept, Hattie Jane’s Creamery. We’ve been proud to be part of the growth of Columbia’s downtown area, and we’re just trying to do our part to keep it thriving.

“During our four years year on the square, we have truly watched Columbia grow. The community’s support of Puckett’s Columbia has given us the opportunity to continue our tradition of being a business centered around customer needs,” said Ben Stepp, General Manager of Puckett’s Columbia. “With the tremendous growth of the downtown district and the community’s needs in mind, we feel that that it’s necessary to extend our Sunday hours to 9 p.m.”

“We’re excited about this next opportunity and know that it will be yet another feather in the cap of the amazing historic downtown environment and culture that we are honored to be part of!” Stepp said.

Puckett’s Columbia is located at 15 Public Square in downtown Columbia and is open Monday to Thursday from 7 a.m. to 9 p.m., Friday and Saturday from 7 a.m. to 10 p.m., and from 7 a.m. to 9 p.m. on Sundays beginning July 2. Y’all come see us!




We are family (& we want you to join us!)

Have we mentioned that A. Marshall Family Foods is a great place to work? We’re currently looking for equally great people to fill a variety of positions within the company! With our new concept, Deacon’s New South, in the works for downtown Nashville, there has never been a better time to join our team. 

You don’t have to take our word for it, though. Our longtime friend and employee Wendy Levy shared her story with us, and it made us oh-so-proud all over again to hear about her successes and growth within our company! Check out what she had to say in the video below.

If you are interested in a career with A. Marshall Family Foods, click here to see our available positions and apply!

Pro Tips from our Pit Master

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As you may have heard, we’ve developed quite the reputation for BBQ around these parts. The Puckett’s praises have been sung from the local, regional, national, and international rooftops (so to speak!), and we fancy ourselves somewhat of experts on the preppin’, smokin’, and servin’ of delicious ‘cue.

We had an opportunity to showcase some of our original pit master Andy Marshall’s secrets in a recent BBQ articleand we didn’t think there could be a better time to share them with you all than the week of Father’s Day! (P.S. – If you’re planning to grill this weekend, don’t miss our Puckett’s spices, sauces, marinades and rubs sale! Get 2 for $6, now through July 4, in stores or online.)

Here’s what Andy had to say:

The Wood: “In Leiper’s Fork, TN, no one at the time was preparing their barbecue “Memphis Style,” which is where I grew up. I began to perfect an 18-hour ‘low n’ slow’ smoking process for pork butts over cherry wood; reminiscent of the barbecue I grew up eating. As they say, the rest is history!”

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The Veggie: (This tip is from Claire!) “My personal favorite is smoked corn. That is something I would suggest smoking, but it’s also great grilled because that brings out its sweet flavors. Whether you smoke or grill the corn, I suggest doing so with the husk. Tomatoes are also great smoked or grilled. In the summer we will sometimes smoke tomatoes and mix them with okra for a smoky okra and tomato side dish. Very southern!”

The Rub: “We use the dry bbq rub to season our pulled pork before it’s smoked, which contains savory flavors with blends of spices and salts that — when the meat is cooked at a low, slow temperature — penetrate into a butt or shoulder to tenderize the meat. The ingredients in our dry bbq rub include salt, spices, garlic & onion, and sugar.”

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The Advice: “To achieve the level of smoke and tenderness of the meat, low and slow is best. For me, optimal temperature for butts and shoulders are 225 degrees. For ribs, 225-250 degrees, for chicken 275 degrees. Also, understanding the difference between hardwoods and softwoods is important for temperatures and flavor. Hardwoods (mesquite and hickory woods) will cook hotter and peak your temperatures, and the softwoods (apple, cherry, peach, pecan woods) won’t cook quite as hot and give you a more consistent, milder flavor. Don’t be afraid to use charcoal and wood mix for a nice, even temperature. If you use lighter fluid, be sure you give it long enough time to burn off so it doesn’t tank the flavor of your meats.”

Read the full article by Michael Shannon O’Keefe at