Best Barbecue

in North Carolina

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Lexington Barbecue
Lexington, NC
Latest Review
Shoulders smoked over hickory for nine hours , chopped, and served without a drop of sauce. The only seasoning used is a small amount of salt. The sauce here is Western North Carolina style(vinegar & ketchup). When you order; make sure you ask for "The Brown"(also known as bark). While you are here; you have to try Red Slaw (This tangy variation replaces the usual mayonnaise-based slaw dressing with a ketchup,and vinegar-based dressing)
3
Skylight Inn
Ayden, NC
Latest Review
Pete Jones, owner of the Skylight Inn will tell you that he makes the best whole hog BBQ in the country.The barbecue with Pete’s sauce which is a special blend of vinegars, peppers and seasoning, has a slightly wood-smoked flavor.The slaw is "just something they whipped up" and is spectacular.Emmy Lou Jones, Pete’s wife, makes the cornbread ( you have to try this !!)from Skilten Dennis’ 1830 recipe
2
Allen & Son Barbecue
Chapel Hill, NC
Latest Review
Travel & Leisure names Allen & Son as #11 of the Best Barbecue Restaurants in the World in the June 2011 issue. Keith Allen starts at 3 am every day firing the pits, cutting up whole hickory logs, and hand splitting them.One of a few Eastern North Carolina-style barbecues still using wood or charcoal. Cooking only 20 lb shoulders; the barbecue only comes chopped.It comes pre-sauced.The barbeque sauce--hot peppers, a bit of salt, sugar and cider vinegar to balance the fat; is one of the reasons that people flock here.
1
Circle B Ranch BBQ
Fletcher, NC
Latest Review
All the locals think this is the best barbecue in western North Carolina; but who knows ? Broad menu including ribs, pulled pork, and chicken with great sides and pies. Excellent staff and the pricing is reasonable
1
Grady's Barbecue
Dudley, NC
Latest Review
Steve and Gerri Grady are the owners and cooks.Cooking barbecue over pits with wood is long, hot, back-bending work. Few people in today’s society seek the 12-15 hour days of a barbecue man.Gerri will tell you, a barbecue man’s wife’s days are no shorter. Gerri works tirelessly in her sparkling stainless steel kitchen. The cleanliness of Grady’s reflects Gerri’s medical training. The sanitation rating for Grady’s barbecue is 102. It doesn’t get much better than that.This ’cue is so good you don’t want to swallow it. It is one of the best eastern style ’cues one will ever taste – pure ’cue heaven on earth.” I couldn’t agree more. And the sauce, which one could do without given the quality of the pork, is among the best I’ve ever tasted. It’s a fiery hot vinegar and pepper concoction that has a surprising depth of flavor. The coleslaw is a fresh moderately chopped cabbage with mayo and a hint of pickles that make this garden fresh offering the perfect dinner companion for the rich ’cue. Grady’s sauce is a true Eastern North Carolina bbq sauce with a bit of fire. It is the absolute perfect partner for the smoky ’cue. Add sauce lightly as the ’cue is just about perfect as it comes from the kitchen. A delicious hushpuppy rounds out the fare.
1
Herb’s Pit BBQ
Murphytown, NC
Latest Review
Starting in 1982 Herb and Helen Gibson. Their son is the kitchen cook and their daughter-in-law is the manager of the wait staff. Helen comes in everyday to oversee and lend a hand. Herb still does all the cooking on the pits. The sliced pork is much more flavorful than the chopped. The chopped is sauced in the kitchen. You probably wont add anything to it.Ribs are tender with just enough outside crust and glazed so that these ribs delicious. They are meaty, chewy and good to the point that "They ought to be against the law". The barbecue chicken has a slightly crisp skin and good smoky flavor all the way to the bone. It’s very moist with juicy droplets inside. The house barbecue sauce on the bird is something to crow about
1
J S Pulliam Barbeque
Winston-Salem, NC
Latest Review
North Carolina style barbecue. Not very highly thought of: The min reason to be here is the hot dogs. Carry out only !
1
Stephenson’s Barbecue
Willow Springs, NC
Latest Review
The wonderful pork offered by Stephenson’s Barbecue is cooked over coals for about seven hours. The meat is then turned and slowly cooked for another two hours. Paul Stephenson, Jr. then leaves the meat on the pits six or eight hours more to smoke.This dripping produces smoke for hours and the barbecue has more smoke flavor than any you have ever tasted. It is absolutely wonderful.
1
The Pit Authentic Barbecue
Raleigh, NC
Latest Review
The beer,wine & cocktail list is better than anyone would expect in a BBQ place.
1
B's Barbecue
Greenville, NC
Latest Review
Dating to the late 1970's B's is now run by the Mc Lawhorn sisters.(2nd generation)Dexter Sherrod has cooked about 40 hogs a week for almost 40 years.Dallas Moore cooks the chickens.Everything cooked open pit over charcoal.The spicy Eastern Carolina vinegar sauce here is here awesome.If you arrive after about 11am; you may not get any food as they run out just about every day.The sides are passable; but get the boiled potatoes & sprinkle with the sauce.Yummy
1
Hursey’s Barbecue
Burlington, NC
Latest Review
Chuck and Chris Hursey operate Hursey's.Hursey's is currently smoking over 1200 shoulders per week (not counting hams!)Chuck has gained national recognition for his famous Roasted Chicken by winning the National Golden Chicken Award.Sides include:Onion Rings,French Fries, Hashpuppies,Brunswick Stew,Coleslaw,Baked Beans,Pig Tail Fries,Potato Salad
1
Wilber's Barbecue
Goldsboro, NC
Latest Review
Lunch for two for about a $20 bill
1
Smiley's Lexington BBQ
Lexington, NC
Latest Review
This location has been a BBQ spot for over 60 years. Steve Yountz bough it from the former owner in 2002.He continues cooking pork shoulders(only) in the pits first built in the 50's.Chickens are cooked as well.They have a rather extensive menu of other options; but why bother ! This place is strictly about BBQ, & a Moon Pie for dessert would be all you need .
1
Parker's Barbecue
Wilson, NC
Latest Review
Parker's Barbecue are masters of real barbecue and it is pork. It is finely chopped pork. It is slaw that is mustard based with a touch of sugar. Fresh corn sticks and hush puppies have to be a part of the family style meal.Brunswick stew & boiled potatoes are favorites around here . Chicken livers here are the best you will encounter anywhere. The place is huge, so you will not have a problem getting a table.
1
Barbecue Center Inc
Lexington, NC
Latest Review
Oldest barbecue establishment in downtown Lexington that still cooks on pits owned by Michael Conrad.Featured in Southern Living Magazine & by Good Morning America.They moved from across the street in the late 1950's.Curb service is available.They separate light and dark meat for slicing. Some people want extra outside brown, or want white, extra fat or no fat. The barbecue is served custom-made to the customer’s order. Chopped barbecue with the North Carolina red slaw, is slightly tart (ketchup, vinegar, pepper, salt, sugar and crisp cabbage)is amazing.They also have a series of plates & baskets.The Center is famous for their ice cream and serve a lot of it.
1
12 Bones Smokehouse
Asheville, NC
Latest Review
Tom Montgomery and his wife,Sabra Kelley,own 12 Bones Smokehouse in the River Arts District of Asheville, North Carolina.Ribs are the specialty here.2-3 flavors available daily.Blueberry-chipotle ribs are one type.“Fruit is a natural pairing with pork on any level,” Tom says. “You can use orange or blueberry or peach. We were running pumpkin for a while--a fantastic blend.” The restaurant also uses local beers in the kitchen and on the menu.Sides are so divine a vegetarian can eat hearty--especially the jalapeño cheese grits, corn pudding, and mashed sweet potatoes. Other meat items are available:PULLED PORK ,PULLED CHICKEN,SMOKED TURKEY,SLICED & CHOPPED BEEF BRISKET
1
Jack Cobb and Son Barbecue Place
Farmville, NC
Latest Review
66 year old Rudy Cobb is one of the most celebrated pit masters in North Carolina.He still cooks over a cinder block pit over charcoal and hardwood coals.Pigs go in the pit at 1 in the afternoon and are taken off at 5am the next day(16 hours)Rudy cooks Tuesday, Thursday and Friday only.His sauce is a vinegar with hints of pepper heat.He also cooks chicken and turkey and some very good southern sides, including a very good slaw, and desserts. His hush puppies are next to heaven.There is no inside seating. Cobb’s provides outside seating in a screened area with tables and chairs.It is a good idea to call and make sure they are going to be open.
1
B’s Barbecue
Greenville, NC
Latest Review
B's BBQ is Eastern North Carolina BBQ at it's bestDexter Sherrod, who has worked with the family cooking the pigs and chopping the barbecue since the business opened, ably assists the girls. Dallas Moore cooks the chicken. Dexter says he cooks about 40 whole pigs per week. When B’s runs out of food each day they close the place
1
Chili's Grill & Bar
Charlotte, NC
1
Smokey Bones
Fayetteville, NC
1
LongHorn Steakhouse
Monroe, NC
1
Chili's Grill & Bar
Mooresville, NC
1
Time-Out Restaurant
Chapel Hill, NC
1