About us

EXPLORE MORE ABOUT US

DEDICATION TO THE MEMORY OF GOLA AND HATTIE MAE MARSHALL, FOUNDERS OF GOLDIE'S TRAIL BAR-B-QUE AND THEIR NEPHEW RANDY WRIGHT, SR. OWNER 1980-2019. NOVEMBER 1960

Goldie’s Trail Bar-8-Que was on the greenhorn side of the Mississippi, near a bluff overlooking the mighty river. There is no hitching post, no bunkhouse, not even a souvenir saddle next to the cash register. It’s a simple cafe decorated with framed pen-and-ink drawings from Vicksburg’s Civil War past. And Goldie wasn’t a grizzled cook straight out of a scene from “Wagon Train.” He was Gola Marshall, a Missouri native who learned to cook barbecue in Arkansas. The sauce recipe has been passed down in the family. Randy Wright, a nephew, has run the business since Goldie’s death in 1982. In the ‘60s and ‘70s, Goldie’s was like Arnold’s drive-in on the television show, “Happy Day’s.” It was the teen’s hangout. Now those kids are grown-up and they bring their kids in here. They want their kids to learn to love the barbecue they grew up on. Goldie’s today is still following the cooking traditions established by Gola Marshall in 1960. We slow-cook our pork shoulders, Boston butts, pork spare ribs, chicken, beef brisket and sausage over hickory wood. The brisket and sausage are a nod to Marshall’s barbecue training west of the Mississippi, as is the sauce, a thick, rich, Texas-style accent that tastes as good as it looks, and it looks good. A serving of Goldie’s thin sliced pork or beef barbecue is as beautiful as a Mississippi spring. By Greg Johnson and Vince Staten “Southern Magazine” April 1988

By Greg Johnson and Vince Staten “Southern Magazine” April 1988

Scroll to top