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A 50-Year Barbecue Tradition

Jim's Drive-In & Kathy's Barbecue 

A Greenbrier County staple, Jim’s Drive-In has been serving barbecue, hamburgers and shakes for over 65 years. Heading west on the old Midland Trail from downtown Lewisburg, it’s easy to spot the small grey building generally stacked with cars during lunch and late afternoon meal times. 

Kathy Massie, the restaurant’s owner, began as a “curb girl” in the 1960’s. Although she had long since moved on from her post, Kathy’s husband and a family friend bought the business and its trademark recipes in 2000.

Today you’ll find three generations of Massie’s working at any one time, with Kathy and daughters, Lynn and Elizabeth, managing the day-to-day operations. They’ve made a few tweaks over the years, but for the most part, it’s the same dining experience patrons have enjoyed for decades – door-to-door service that delivers a hot and ready meal right to your car window.



The original Jim’s Drive-In pulled pork barbecue recipe dates back to the 60’s. Kathy’s “tweaked” version was recently featured in Southern Living Off the Eaten Path: On the Road Again. At the restaurant, it’s served in several sandwich sizes and by the pound. The most popular is the Big Bar-BQ Dinner Special, a generously-sized sandwich -- even large enough for two to share.

For those who prepare Kathy’s recipe at home, she recommends enjoying it around a picnic table of friends (about 10) and accompanied by fresh grilled corn and finely-shaved slaw.


INGREDIENTS (10 servings)

  • 5 1/4 LB Bone-in pork shoulder, Boston butt, trimmed
  • 2 C Ketchup
  • 1/3 C Light Brown Sugar, firmly packed
  • 1 TSP Salt
  • 10 Hamburger Buns, seeded



  1. Place pork in large Dutch oven or stockpot and cover with water.
  2. Bring to boil. Reduce heat, cover and simmer for 3 hours or until meat is tender.
  3. Drain water, and let stand until the pork is cool enough to handle.
  4. Discard bone and fat. Pull meat into large pieces.
  5. In large bowl, combine meat, ketchup, brown sugar and salt.
  6. Serve warm on seeded buns.