10 Eastern NC Barbecue Joints You Must Try
This week’s guest article is written by John Tanner, founder of John Tanner’s Barbecue Blog. John is based in Washington, D.C., and has been writing about barbecue joints, events, and notable people in BBQ since 2015. Read John’s favorite barbecue joints in North Carolina’s Piedmont region here. If you would like to write a guest article for The Smoke Sheet, please get in touch.
I wrote my first list of the ten best Eastern North Carolina barbecue places last year after being outraged by a Yelp-based list that had intruded on my consciousness. I adopted a policy of ignoring “best lists” other than those by Daniel Vaughn, Robert Moss, and the Barbecue Bros. If there are others, I haven’t heard of them. The Yelp list was so bad it spurred me to action.
Now it’s time to update the list for 2023. To be clear, I’m rating these places solely on their pork, which is what Eastern North Carolina is all about. That’s not to say that there aren’t other delights. The fried chicken, such as that at Wilber’s, is often sensational, and the hushpuppies of North Carolina outshine those of any other state. You have to try the lard-based cornbread at the Skylight Inn and also at Bum’s, where you can get corn sticks, too. Eastern North Carolina seems bereft of turnip greens, but the heirloom collards at Bum’s are ethereal, and the chicken pastry at Wilber’s is worth the trip.
The barbecue tray at Skylight Inn is iconic. (Photo by Ryan Cooper)
And, of course, there’s slaw. The barbecue tray at the Skylight Inn, with pork, slaw, and a plank of cornbread, is the iconic North Carolina dish. As with hushpuppies, North Carolina is without peer when it comes to slaw, white, yellow, or red.
One last word is about atmosphere. It’s not a factor in the rankings, but it can be part of the experience. It’s hard to beat the relaxed vibes at B’s and Grady’s, and you flat cannot beat the table at Southern Smoke, shown below. And it’s hard to imagine getting better service than from Tara at Wilber’s, sweeter people than the Grady’s, or a more remarkable experience than at Sid’s.
B's Barbecue may not look like much but great pork can be had if you wait in line. (Photo by Monk / Barbecue Bros)
These are the Top 10, but my favorite tends to be the one at which I’ve eaten most recently. I will say that the big square of skin at Sid’s is huge. I mean huge. Plus, as is the skin chopped and mixed into the pork at Bum’s and Skylight. But then I’d go eat at Stephenson’s. So I’m presenting them in alphabetical order. You can read about each at the link, and learn some of the additional things that make each special.
Here they are:
B’s Barbecue in Greenville — READ HERE
Bum’s Restaurant in Ayden — READ HERE
Grady's BBQ is old-school perfection. (Photo by Sean Ludwig)
Grady’s BBQ in Dudley — READ HERE
Old Colony Smokehouse in Edenton — READ HERE
Sam Jones takes ideas from Skylight Inn and expands them. (Photo by Sean Ludwig)
Sam Jones BBQ in Winterville — READ HERE
Sid’s Catering in Beulaville — READ HERE
Skylight Inn is a must-visit if you're in Eastern North Carolina. (Photo by Ryan Cooper)
The Skylight Inn in Ayden — READ HERE
Southern Smoke BBQ in Garland — READ HERE
Stephenson’s Bar-B-Q in Willow Springs — READ HERE
Wilber's reopened in 2021 and is back to serving great chopped whole hog.
Wilber’s BBQ in Goldsboro — READ HERE
There they are. I feel bad about leaving out Oakwood BBQ in Richland and Martelle’s Feed House in Englehard, both of which may make the list next year if any of the ten slip, or if I go again and can concentrate on the food without the distraction of good company.
John Tanner
Founder, John Tanner's Barbecue Blog
—Step up your BBQ and grilling game this summer with a Pitmaster Club membership from AmazingRibs.com. CLICK HERE TO LEARN MORE.—
—Southern Kitchen has profiled famed NC pitmaster Ed Mitchell, who has endured as one of the most famous whole hog cooks in the country.—
HOT OFF THE PRESS
With the release of the new book Ed Mitchell’s Barbecue, revered 77-year-old North Carolina pitmaster Ed Mitchell is back in the spotlight. “Ed Mitchell’s tale is also one of defiance,” writes Todd A. Price in Southern Kitchen. “He cooked hogs over fires, when the commonly used gas smokers would have been easier. He insisted on locally raised hogs, before farm-to-table was a trend. And he made sure African Americans, who often manned the pits in this country but did not get the credit or rewards, were centered in the version of barbecue history he told.” READ MORE.
Maryland-based acclaimed joint 2Fifty will bring its mouthwatering meats to Mt. Vernon Triangle in the heart of D.C. next year. “2Fifty, which got its start as a farmers market stand, first came to D.C. in 2021 with a condensed menu served out of a Union Market stall,” Eater D.C. reports. “Unlike its two existing locations, the future D.C. digs will operate on a first-come, first-serve basis — which was always the operational plan before the pandemic got in the way.” READ MORE.
The team behind 2M Smokehouse has shared a preview of their next joint — Blu Lacy Smokehouse in Castroville. READ MORE.
ADDITIONAL READS
Andscape spoke with Black barbecue experts like Erica Roby and Rasheed Philips about tips to help make you a backyard grill pro.
You will definitely want to check out these grilling tips from award-winning BBQ champion and BBQ Brawl contestant Christie Vanover of Girls Can Grill.
Meet the pitmaster balancing fire and smoke at San Diego-area craft BBQ joint Heritage Barbecue & Beer Co.
Acclaimed pitmaster Kevin Bludso has opened Bludso’s BBQ in Santa Monica, California.
Enter your sauce now for Sauce King NYC, an international competition to determine the best barbecue sauces, hot sauces, marinades, and more. A panel of expert judges from the NYC food and media community will taste each sauce, and select exclusive winners in each category who stand out for their bold flavors, excellent ingredients, and delicious tastes. Registrations must be received by August 20th! CLICK HERE TO LEARN MORE.
—Erin McDowell from Bake It Up A Notch visits some of Kansas City’s lesser-known barbecue spots.—
WATCH
Visit Kansas City’s Best BBQ Joints with Erin McDowell — Bake It Up A Notch
In this episode of Bake It Up a Notch, Erin takes a little break from baking and joins her brother, Willie, to visit a few of the best barbecue spots in Kansas City, peeling back the layers of all that regional BBQ can be. While Kansas City is filled with several famous historic BBQ joints, Erin and Willie shine a light on some of KC’s most unique and up-and-coming spots such as Fox and Pearl, Wolfepack BBQ, Big T’s, and Buck Tui BBQ. WATCH HERE.
LISTEN
21 Questions with Blake Stoker of Blake’s at Southern Milling — Kevin’s BBQ Joints
In this episode, Kevin’s BBQ Joints host Kevin Kelly visits with Blake Stoker of Blake’s at Southern Milling in Martin, Tennessee. Blake talks about what life has been like over the last year since he transitioned his operation from a barbecue food truck to a full-service restaurant and bar in a renovated historic mill. He also shares his favorite items from the menu, what he recommends for first-time visitors, and his favorite dishes at other local spots. LISTEN HERE.
READ
From Barbycu to Barbecue: The Untold History of an American Tradition — Joseph R. Haynes
The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award-winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. A recipe in each chapter provides a contemporary interpretation of a historical technique. ORDER HERE.
—This recipe for Brunswick Stew is the solution to using up leftover meats after a long weekend of smoking. (Photo by Hey Grill Hey)—
Brunswick Stew with Brisket and Pulled Pork
By Hey Grill Hey
This week’s Recipe of the Week is Brunswick Stew with Brisket and Pulled Pork from Hey Grill Hey. This hearty and delicious dish is the perfect way to use up your barbecue leftovers. Hey Grill Hey’s Susie Bulloch shows you how to make a hearty meal out of this tomato-based stew with a few vegetables and plenty of delicious smoked meat. Best of all, this recipe is versatile and easy to make in a dutch oven, slow cooker, or on the stove.
—There are a ton of exciting BBQ events happening this summer.—
July 13-16, 2023: Windy City Smokeout — Chicago, Illinois
Get ready for beer, BBQ, and country tunes, because the Windy City Smokeout BBQ & Country Music Festival is returning to Chicago. The Windy City Smokeout is one of the largest barbecue festivals in the U.S. and typically features the world’s best pitmasters and more than 15 musical acts. MORE INFO HERE.
July 23, 2023: Tex-Mex BBQ Block Party 2023 — Houston, Texas
The Houston Barbecue Festival and Saint Arnold Brewing Company announce the 2nd Annual Tex-Mex BBQ Block Party to celebrate the growing influence of Tejano and Tex-Mex cooking traditions in contemporary Central Texas-style craft barbecue. Several major Texas BBQ joints will be there slinging up the meats they are known well for. MORE INFO HERE.
August 19, 2023: Blues BBQ Festival 2023 — Manhattan, New York
Get ready for a fun music and food festival in Manhattan. The Blues BBQ Festival returns to Hudson River Park’s Pier 76 on Saturday, August 19. This free, day-long music festival invites exceptional blues artists to perform on our stage. Come for a Saturday filled with great food, great company, and great music. BBQ is typically available from multiple vendors throughout the fest. MORE INFO HERE.
Sept 1-3, 2023: Pinehurst Barbecue Festival — Pinehurst, North Carolina
The Pinehurst Barbecue Festival is a celebration of taste and tradition, featuring award-winning pitmasters from across North Carolina in one of the most picturesque settings in the entire state. Presented by Pinehurst Resort, US Foods, and Our State Magazine, the three-day festival, staged in the Village of Pinehurst, offers a unique culinary experience of various barbecue meats, seafood, and traditional sides, plus bourbon tasting and BBQ classes. MORE INFO HERE.
September 4-7, 2023: Barbecue University 2023 — Solvang, California
BBQ master Steven Raichlen will once again be hosting Barbecue University this year. This time, it will be held at Alisal Ranch in Solvang, California. You'll get a chance to experience Steven’s inimitable teaching style designed to help you take your grilling to the next level and much more. Get ready for Steven’s spontaneous improvisations, the Instagram-worthy presentation table, the final exam, and of course, the coveted Barbecue University diploma. MORE INFO HERE.
September 9, 2023: Pig Island — Staten Island, New York
Back for its 14th year, Pig Island NYC is returning to Snug Harbor Cultural Center and Botanical Gardens on Staten Island for its third year in a row. More than 20 chefs will come together for this pork-laden festival and compete to see who has the most delicious dish. There will also be craft beer, hard cider, spirits, and other food offerings. BUY TICKETS HERE.
Sept 27 - Oct 1, 2023: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a lineup of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. MORE INFO HERE.
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