North Carolina takes barbecue seriously – it’s practically a religion here! From the vinegar-based sauce of the east to the tomato-tinged style of the west, the state offers incredible smoky goodness paired with golden, crispy hushpuppies. These beloved side dishes – deep-fried cornmeal balls with a fluffy interior – are the perfect companion to the state’s legendary barbecue traditions.
1. Skylight Inn BBQ – Ayden’s Whole Hog Heaven
Crowned ‘The Capital of BBQ,’ this Ayden institution has served wood-cooked whole hog barbecue since 1947. The Jones family recipe remains unchanged – chopped pork with crispy skin bits mixed in, seasoned simply with salt, pepper, and vinegar.
Their hushpuppies arrive golden-brown with a distinctively crisp exterior giving way to a tender, sweet cornmeal center. Locals swear these puppies taste best alongside the restaurant’s signature slaw.
What makes Skylight special isn’t fancy frills but tradition – they cook pork the same way people have for centuries in eastern North Carolina.
2. Lexington Barbecue – Piedmont-Style Perfection
Since 1962, this legendary spot (nicknamed ‘The Honeymonk’) has defined western North Carolina barbecue. Pork shoulders smoke slowly over hickory coals, developing that distinctive reddish-brown bark barbecue enthusiasts crave.
Unlike eastern-style joints, Lexington serves its pork with a tomato-tinged dip that balances tangy vinegar with subtle sweetness. Their hushpuppies emerge from the fryer with an audible crunch, revealing a delicate, slightly sweet interior that complements the smoky meat perfectly.
The restaurant’s simple menu focuses on doing a few things exceptionally well – a philosophy that’s kept customers returning for generations.
3. Grady’s BBQ – A Family Legacy in Dudley
Run by the same couple for over 35 years, Grady’s represents eastern NC barbecue at its most authentic. Steve and Gerri Grady still cook whole hogs overnight over oak and hickory wood, creating that signature smoky flavor that can’t be replicated with gas or electric cookers.
Their hushpuppies arrive piping hot – oblong rather than round – with a distinctive oniony flavor that locals recognize immediately. The cornmeal mixture gets just enough sweetness to balance the savory notes.
What truly sets Grady’s apart is their commitment to doing things the old way, even when it means arriving before dawn to tend the pits.
4. Parker’s Barbecue – Wilson’s Barbecue Institution
Family gatherings in Wilson often mean a trip to Parker’s, where they’ve been serving eastern-style barbecue since 1946. The massive dining room fills up quickly, especially after church on Sundays when multi-generational families crowd around tables loaded with chopped pork.
Their hushpuppies have achieved legendary status – perfectly round, almost golf-ball sized with a distinctively crisp exterior. The sweet cornmeal interior provides the perfect counterpoint to their tangy, vinegar-based pork.
Parker’s showcases efficiency at its finest – watch in awe as servers balance impossibly large trays stacked with barbecue plates through the bustling dining room.
5. B’s Barbecue – Greenville’s No-Frills Legend
Don’t look for a phone number or website – B’s operates on their own terms, opening until they sell out (often by early afternoon). This cinderblock building with a woodpile out back represents eastern NC barbecue in its purest form.
Their hushpuppies arrive in a paper-lined basket, irregularly shaped with craggy exteriors that maximize crispiness. The cornmeal mixture includes just enough onion to add depth without overwhelming the natural corn sweetness.
B’s epitomizes the region’s barbecue philosophy: no shortcuts, no compromises, and when it’s gone, it’s gone. Locals know to arrive early, especially on Wednesdays when the place typically sells out fastest.
6. Stamey’s Barbecue – Greensboro’s Hickory-Smoked Classic
Four generations of the Stamey family have maintained their hickory-cooked traditions since 1930. Located near the Greensboro Coliseum, this Piedmont-style institution serves pork shoulders cooked the same way for nearly a century.
The hushpuppies here feature a distinctive shape – slightly elongated with pointed ends that create more crispy surface area. Their interior remains light and airy with a subtle sweetness that perfectly complements the restaurant’s tangy-sweet tomato-tinged dip.
Stamey’s pioneered many cooking techniques now considered standard in Piedmont barbecue, earning them recognition as true custodians of North Carolina’s western barbecue tradition.
7. Wilber’s Barbecue – Goldsboro’s Revived Classic
After briefly closing in 2019, this eastern NC institution (operating since 1962) returned thanks to loyal customers who couldn’t bear losing such an important barbecue landmark. Wilber’s continues cooking whole hogs the traditional way – split open and slowly roasted over oak coals.
Their hushpuppies maintain the classic eastern style – slightly sweet with a pronounced corn flavor and crisp exterior. The perfect spherical shape delivers an ideal ratio of crunchy outside to fluffy inside with every bite.
The restaurant’s resurrection story demonstrates barbecue’s cultural importance in North Carolina – this isn’t just food, but heritage worth preserving for future generations.
8. Bridges Barbecue Lodge – Shelby’s Barbecue Landmark
“Red Bridges” has been a Shelby institution since 1946, representing the best of western North Carolina barbecue traditions. The hickory-smoked pork shoulders cook for hours until meltingly tender, then get chopped (never pulled) before being dressed with their signature tomato-tinged sauce.
Their hushpuppies arrive as perfect golden orbs with a distinctively crisp exterior that gives way to a light, airy interior. The slightly sweet cornmeal mixture provides the perfect counterpoint to the tangy barbecue.
The restaurant’s knotty pine interior hasn’t changed much in decades – exactly how regulars like it, providing a time capsule of mid-century barbecue culture.
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