Congrats to Steve Grady of Grady’s BBQ (as well as the rest of the top 10) for making the semi-finalist list for this year’s Barbecue Hall of Fame class! The inductees will be announced later this month on May 24th.
WRAL is a fan of Midwood Smokehouse‘s latest location in Raleigh
Midwood Smokehouse has some new barbecue taco specials Thursdays through Sundays in May for National Barbecue Month
Winners from this year’s Jiggy with the Piggy Challenge in Kannapolis
Congrats to Longleaf Swine for being named Readers’ Choice Awards winner for Best New Restaurant by Wake Living’s readers
Congrats to Prime Barbecue on 3 years open
Panther City BBQ out of Texas will be joining Christopher Prieto in an upcoming Latin-inspired barbecue class
Check out John Tanner’s updated list of best barbecue in Eastern NC
The Lexington Pit Stop EventCombines NASCAR and Barbecue this Memorial Day weekend; it’s a celebration of Lexington’s stock car racing teams and the pit-cooked Lexington-style barbecue for which the town is famous
Scotty’s Whole Hog Barbecue is switching to a “once and month” pop-up schedule in Minnesota this year, and the next service will be on May 20
Aaron Franklin’s latest book, Smoke, from him and his photographer/collaborator Jordan McKay is now out
John Tanner’s out of state travels takes him to B. Cooper Barbecue in Austin, Pig Beach in West Palm Beach, and Pig and Pint in Mississippi
Report from the field on Kolacny BBQ House by Bryan from Tales from the Pits
Monk: As the old saying goes, more often than not a person’s favorite barbecue is what he or she was raised on. Here at Barbecue Bros, it should be no secret that we are Lexington-style barbecue fans (sometimes known as Piedmont- or Western-style barbecue) through and through. Which shouldn’t be surprising since each of the three of us were raised in High Point, NC, just under 20 miles up I-85 from the (often disputed) Barbecue Capital of NC in Lexington.
However, despite the two warring styles of barbecue in the state, I have never harbored any ill-will to my whole hog compatriots to the east. While I’ve spent many a tank of gas exploring all the Lexington-style joints in the western Piedmont of NC, I’ve bemoaned for years the fact that I just simply haven’t had a ton of reasons to spend much time in the eastern part of the state where whole hog and a vinegar pepper sauce reign supreme.
Thankfully, earlier this year I did finally have a reason to be in Pitt County – home to Greenville, Winterville, and Ayden – in eastern North Carolina for a couple days. While my free time was somewhat limited due to the eldest Monkettes gymnastics exploits, I hoped to make the most of being in the heart of whole hog country!
B’s Barbecue – Greenville
Open Wednesdays through Saturdays from 9 until sold out (or 2:30, whichever comes first) and without any indoor dining, you will almost certainly wait in a line at B’s Barbecue. Particularly if East Carolina University (ECU) has a home football game. But this is no central Texas-style line; it moves fairly quickly and efficiently. Arriving right at 9am, I was 11th or so in line and got my food within 40 minutes. Part of that is because B’s has a pretty limited menu: barbecue, chicken, bread (corn sticks) and sides of slaw, potatoes, or green beans. So really, you should know your order by the time you get up there.
The chopped whole hog pork was really flavorful if not overly smoky due to primarily being cooked over charcoal briquettes. It was also leaner than the other whole hog I’d have later that weekend. Regardless, this barbecue fully lived up to my lofty expectations.
The cornsticks at B’s (called “bread” on the menu board) were the first corn sticks I’ve personally had and were my favorite cornmeal of my trip. They were so good that I bought an extra dozen and took them home to the family. The eastern-style slaw was about what I’d expect but I did enjoy the potatoes, a simple side that’s not really found in the Piedmont.
The three sisters at B’s have made it clear that they won’t be running it forever, so be sure to get there sooner rather than later for some otherworldly whole hog.
Sam Jones BBQ – Winterville
In Pitt County, there seem to only be a couple of barbecue options on Sundays. B’s Barbecue, Skylight Inn, and Bum’s Restaurant are all closed to give those family-run operations a day of rest (though of course the prep for the next week surely begins). Parker’s Barbecue has a few Greenville-area locations and is open 10-8:30 seven days a week, but is a gas-cooked barbecue that may actually be better known for its fried chicken. For true ‘cue, wood-smoked barbecue, your main option on Sundays is Sam Jones BBQ in Winterville, between Ayden and Greenville.
Compared with the barbecue at Skylight Inn, although Sam Jones BBQ’s whole hog was very good it somewhat paled in comparison. The chop was coarser than I prefer, the cracklins mixed into the barbecue weren’t quite as crisp, and the barbecue portion was a little lacking. Still, it was very good barbecue and better than 90% of other barbecue joints in the state..
I also finally tried the pit chicken that seems to be the second barbecue item at each restaurant in Pitt County, and while it didn’t blow me away the leaner poultry was a nice change of pace.
While there are clearly a couple of better options for barbecue nearby (which in this case means truly transcendent barbecue), I would happily eat at a Sam Jones BBQ were it in my hometown. Speaking of which: any plans to open a store in Charlotte, Sam?
Skylight Inn – Ayden
Finally, the real barbecue reason to make the trip to Pitt County. Truth be told, despite my excitement over finally trying B’s Barbecue the main event of the trip was finally making it to Skylight Inn. This Jones family restaurant has been open since 1947 and is truly one of the cathedrals of NC barbecue, regardless of style.
Thousands of people make the pilgrimage to Skylight Inn every day, and something about the whole hog eaten within the walls of Skylight Inn just tasted better than the Sam Jones barbecue I’ve been fortunate to have tasted at events in Charlotte or at his two restaurants. Perhaps it was the thrill of finally being in this hallowed building with the sounds of hog being chopped on a wood block right behind the registers, but the cracklins seemed crispier and the pork seemed fresher. It was truly life-changing whole hog. Not too much more that I can say.
Did I come away from my whole hog experience in Eastern NC forsaking my beloved Lexington-style barbecue in favor of the original style of barbecue in the United States? No, of course not. But while I did already have an awareness and respect for the other style of the Old North State’s barbecue, I came away from this trip with a whole new appreciation and a newfound mission to get back as soon as reasonable to try the other legendary whole hog places I have yet to make it to.
What other places should I visit next time I’m in eastern North Carolina? Leave a comment below.
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