Much of Short Sugar’s reputation comes from owner David Wilson’s homemade sauce.
The Pit provides a rather upscale setting for Raleigh patrons to enjoy authentic, pit-cooked barbecue.
There are no telephones or take-out menus at B’s. What there is, though, is plenty of whole-hog barbecue, cooked to tender perfection.
Keith Allen’s old-fashioned, hands-on method earned him a place in North Carolina’s barbecue canon.
In case you forget what the restaurant specializes in, pig art decorating the walls helps you remember just what kind of place you’re in.
Lexington Barbecue attracts barbecue pilgrims from across the state and even further.
The pure Lexington-style barbecue served at this laid-back and comfortable restaurant keeps Forsyth County residents coming back for their barbecue fix.
The real monument to Stamey is not the restaurant, but the pit building, which is by far the largest and best equipped in the state.
Wilber Shirley is committed to the tradition of cooking whole hogs entirely over hardwood coals.