Prime Barbecue in Knightdale officially opened its doors Tuesday, 5/5, and you can pre-order your food on its website 48 hours in advance of your desired pickup
Raleigh’s Ole Time Barbecueis doing a few new things during the pandemic including donating eggs from their personal chicken coop, preparing meals for frontline workers and running their $5 ‘pay it forward’ program that customers can donate to
Monk: We featured our favorite Charlotte barbecue restaurants and how to order takeout from them as well as select restaurants from the Piedmont and western part of the state last week. Here in this post we are featuring more notable restaurants from the eastern part of the state, some of which we’ve tried and some of which we still need to get to – at least those that posted updates on Facebook.
Please note: As everything is pretty much a fluid situation these days, please call ahead or check on social media to ensure that the restaurant is open and serving.
Grady’s BBQ (Dudley) Wednesday to Friday, 10am to 3pm; Saturday, 10am to 4pmNow Closed Call ahead to order (919) 735-7243
Lawrence Barbecue (Raleigh) Monday to Saturday, 11am to 7pm Link to order online or call ahead to place order (919) 596-6923
Longleaf Swine (Raleigh) Order by Wednesday for Sunday delivery and by Sunday for Wednesday delivery Link to order online
Picnic (Raleigh at the future Wyatt’s Barbecue location) Varies; check Facebook page Call ahead the day before to place order: (919) 908-9128
The Redneck BBQ Lab (Benson) Sunday to Thursday, 11am to 7pm; Friday to Saturday, 11am to 8pm Link to order online, call ahead to order (919) 938-8334, or pull up and put on hazards on for curbside service (seriously)
Sam Jones BBQ (Winterville) Monday to Saturday, 11am to 9pm; Sunday, 11am to 3pm Link to order online
Skylight Inn (Ayden) Monday to Saturday, 11am to 7pm Call ahead to order (252) 746-4113
The Gravy podcast from the Southern Foodway Alliance interviews Ed Mitchell and his son Ryan on the past and the future of their barbecue ventures and how it hasn’t been so easy for a black man to innovate barbecue in eastern NC.
Description: Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs.
But almost since the start, Ed Mitchell’s barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.
Reporter Wilson Sayre is our guide in looking at those twists and turns.