The education of oysterman and teacher Ryan Bethea started on land with one brave slurp. Now, his sustainably harvested Harkers Island oysters are prized throughout the state.
The owner spends 12 hours making a barbecue sandwich. It’s worth the wait.
Is it sacrilege to order fried chicken at a barbecue joint? Hardly. The best baskets of crispy, salty poultry goodness are often found at places better known for pork.