Jim ‘N Nick’s Menu USA Prices 2026

The starters are the move if your table cannot agree on one thing. You get a little smoke, a little cheese, and a little crunch while the real plates hit the smoker. My pick? The Brisket Mac & Cheese Bombs. Crisp outside, creamy inside, with real brisket tucked in. The Southern Trio is the sampler play if you want to taste three things at once, and the Deviled Eggs are a Southern classic done right.

Starters run from $5.99 to $22.79. If you are feeding a crowd, the Pitmaster Nacho Platter and the Southern Trio give you the most food for the money.

Not every visit has to end in a food coma. The salads here still taste like barbecue, because the smoked meat goes right on top. The Bar-B-Q Salad with pulled pork or chicken is my go-to when I want something lighter but still smoky. And the Loaded Bar-B-Q Baker? That is a full meal wearing a potato costume. A huge baked potato, your choice of smoked meat, bacon, cheddar, scallions, butter, sour cream and barbecue sauce. Trust me, it eats like a plate.

Dressings include Ranch, Bar-B-Q Ranch, Vinaigrette, Honey Mustard and Blue Cheese. You can swap in beef brisket on the Bar-B-Q Salad for a small upcharge.

This is the heart of the Jim N Nicks menu. The JNN Classics are full plates, and most come with two trimmings and two cheese biscuits. That matters when you compare prices, because you are not just buying meat. You are buying the whole plate. The Classic Pulled Pork is the signature. Slow-smoked pork shoulder with their Original Bar-B-Q Sauce, tender enough to pull apart with a fork. The Jim N Nicks pulled pork plate at $17.99 is the benchmark everything else gets judged against. The Jim N Nicks brisket price reflects the work behind it. That brisket smokes for 12 hours before it ever sees a plate.

First time? Get the Classic Pulled Pork or the Mr. Jim’s Combo Plate. The combo is the best way to taste more than one meat in a single sitting. If you like heat, ask for the Carolina-style pork. It has a vinegar kick that cuts right through the smoke.

Sandwiches are the lunch sweet spot at Jim ‘N Nick’s. You get the same slow-smoked meat, piled on a bun, for a few bucks less than a full plate. The Pork Sandwich at $10.79 is the value king here. The Beef Brisket Sandwich costs more because brisket costs more, but that first bite of smoky, peppery bark makes the case. Burgers are the sleeper pick. The JNN Smash Burger is a proper smashed patty with American cheese, and the Pimento Cheese Smash Burger adds a thick smear of Southern pimento cheese on top.

Sandwiches come with your choice of trimming at most locations. Swap in onion rings or brisket chili if you want to level up the side.

Here is where the value lives. Every trimming is $4.79, and the cheapest items at Jim N Nicks are the Grilled Cheese at $4.79 and the trimmings themselves. The cheese biscuits deserve their own paragraph. They arrive warm, golden, and impossibly buttery, and regulars will tell you they are the best thing on the table. A half dozen costs $4.79 and a full dozen is $8.39. The Jim N Nicks cheese biscuits price is honestly one of the best deals in Southern fast-casual dining. Order the dozen. You will thank me later.

Trimmings are made fresh from scratch daily. If you are building a lighter plate, collard greens and seasonal fruit are the lowest-calorie sides on the menu.

Save room. The pies are the move. Slices run $7.19 and whole pies are $33.59, which is a smart play if you are feeding a table. Kids eat well here too. Every Lil’ Piggie meal includes a free drink, with milk, lemonade, iced tea or a soft drink. Sweet Tea at $3.59 is the default Southern drink, and Dave’s Lemonade and The Palmer (half tea, half lemonade) are the other two worth knowing.

Jim N Nicks catering prices make it a strong pick for office lunches, family gatherings and game day. Catering packages come as 1, 2 or 3 meat combos, and you can also order bar-b-q by the pound. The by-the-pound prices below come from the official catering menu. Delivery and setup options vary by location, so order at least 48 hours ahead for big events. The Value Feasts feed up to 4 guests starting at about $10 per person: pick a meat, three trimmings and your bread.

Trimmings for your gathering come in pint, quart, half gallon and gallon sizes. Boxed lunches, desserts, sauces and dressings are also available on the catering menu.

Jim ‘N Nick’s is not a coupon-every-week kind of place, but there are real ways to spend less. Here are the ones that actually work:

• Take the receipt survey. The guest satisfaction survey at JNNSurvey.com has offered $5 off a $20 or more purchase. Keep your receipt, it holds the survey details.
• Order the Value Feast. Feeding up to 4 guests from about $10 per person beats four separate plates by a mile.
• Split a combo. The Mr. Jim’s Combo Plate and the Southern Trio are big enough to share, especially with a side of biscuits.
• Go sandwich, not plate. The Pork Sandwich at $10.79 gives you the same pulled pork as the $17.99 plate. Add one $4.79 trimming and you are still ahead.
• Watch for third-party codes. Coupon sites list occasional Jim ‘N Nick’s promo codes, but many are expired or unverified. Test the code before you count on it, and check the official site first.
• Order by the pound for groups. Catering by-the-pound pricing is usually cheaper per person than individual plates once you pass four people.

Sign up for the JNN Club on the official site for news on new items and local offers.

Most Jim ‘N Nick’s locations keep the same weekly rhythm. Doors open at 11 AM every day, and closing time stretches a little later on Friday and Saturday. Some locations close at 10 PM on weekends, so check your local spot before a late run.

Drive-thru is available at many locations. Hours can vary by location and on holidays, so confirm with your local restaurant.

Jim ‘N Nick’s started in 1985 when father and son Jim and Nick Pihakis reclaimed an old pizza parlour on Clairmont Avenue in Birmingham, Alabama, and opened the first Jim ‘N Nick’s Bar-B-Q. The idea was simple: real slow-smoked barbecue, trimmings made fresh from scratch daily, and Southern hospitality. Forty years later it has grown into a Southern institution with about 37 locations across seven states: Alabama, Colorado, Florida, Georgia, North Carolina, South Carolina and Tennessee. The meats smoke low and slow, the cheese biscuits are legendary, and the Morgan County white sauce gives the turkey and chicken a tangy, peppery kick you will not find at most barbecue chains. The company joined Roark Capital Group in 2017.

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