It sounds like a burger or a sloppy joe — but it’s not quite either. What it is, and why you’ll have to drive to Mount Airy to eat one.
Stephenson’s Barbecue
If a hog isn’t pit-cooked, it isn’t barbecue. That’s Andy Stephenson’s belief. He says his father wouldn’t have had it any other way.
Midwood Smokehouse
For traditional N.C. barbecue, Charlotte isn’t your best bet. One man knows why, and he hopes to change that.
Durham’s Bakery District
Where to find the city’s best breads, pies, and doughnuts.
Jack Cobb & Son Barbecue
How a father-and-son business brought pit-cooked barbecue — and unity — to one eastern North Carolina town.
Eating Asheville Food Tour
Foodies embark on culinary journeys through the city’s booming dining scene and discover why this mountain city has earned a national reputation for its distinctly Asheville take on cuisine.
C&H Oyster Bar in Elizabeth City
Leave it to the experts at this Elizabeth City oyster bar, where every October the usual crowd returns hungry for meaty mollusks.
Memaw’s Biscuits at the N.C. State Fair
Forget those deep-fried sideshows, these scratch-made biscuits are the State Fair’s main attraction.
The Height of High Country Cooking
Mountain chefs are at the top of their game at four restaurants in Boone, Blowing Rock, & Valle Crucis.
