Smell of chopped pork and fried chicken reaches the parking lot before the car door opens. This North Carolina barbecue spot has been feeding hungry travelers and locals since 1936, and every one of those years shows up on the plate.
Picture a kitchen so busy that mountains of pork and chicken disappear each week, powered by families on road trips, beach-bound travelers, and regulars who know exactly what to order. The line moves fast, the sweet tea stays cold, and the hushpuppies arrive hot.
Walking in hungry and leaving already planning a return visit is the natural order here. Family-run places with this much history turn a simple lunch into a small celebration.
The recipes have not changed, the welcome has not faded, and the dining room still hums with conversation. Bring an appetite and a napkin, because this meal gets messy in the best possible way.
A Country Store Story That Started With a Stove
Old stories always pull me in, and the one behind Kings BBQ is a good one. Back in 1936, Frank King ran a little country store along Highway 70.
His son Wilbur started serving food from a pot-bellied stove right there in the shop.
That humble setup grew step by step over the years. In 1946 the family began selling hot dogs, and by 1949 barbecue joined the lineup for good.
Think about that for a second. A business that began with one stove now serves so much food that the weekly pork and chicken numbers sound almost made up.
It all happened because one family kept showing up, kept cooking, and kept caring about the people who came through the door.
Three generations have now carried this place forward. Joseph Hargitt, the current President and CEO, started working here when he was just 17 years old, which tells you plenty about how deep the roots go.
Knowing this history made my meal taste even better. Every plate carries a little piece of that old country store, and it is fun to imagine Wilbur at his stove, never guessing how many people his cooking would someday feed.
Where Highway 70 Travelers Hit the Brakes
My stomach started grumbling right around the Kinston exit, and I swear it knew exactly where we were headed. Kings sits on East New Bern Road, a spot that makes it an easy stop for anyone rolling toward the coast.
Plenty of people treat this place as a road trip ritual. Families heading to Atlantic Beach, campers returning from summer drop-offs, and folks driving home to Durham or Raleigh all seem to plan their hunger around it.
The parking lot tells the story best. License plates from all over mix with local trucks, and everyone looks like they are on a mission.
A little tip from my own visit might help. If you are driving east for a beach weekend, time your lunch so you arrive shortly after the doors open at 11 a.m., since the rush builds quickly on busy travel days.
The restaurant is open every day of the week from 11 a.m. to 8 p.m., which makes planning pretty simple. Whether you are starting a vacation or wrapping one up, a stop here breaks up the drive nicely.
Stretching your legs never felt so rewarding, and nobody in my car complained about the detour.
Down-Home Rooms With a Family Feel
Comfort hit me the second I sat down, the kind you get at a grandparent’s kitchen table. Nothing here is fussy or trying too hard, and honestly that is the charm.
The dining rooms have a lived-in, welcoming look that fits a place with so many decades behind it. Families spread out at big tables, friends share platters, and couples lean in over plates piled high.
Kids get their own little bonus too. The lobby has fun things to keep younger guests entertained while grown-ups wait for a table, which parents on long car rides will appreciate more than words can say.
Friendly music drifts through the air, adding to the easy mood. Conversations bounce around the room, and laughter seems to pop up at every other table.
What I loved most was how relaxed everything felt. You can show up in beach clothes, church clothes, or road trip sweatpants, and you will fit right in.
My advice is simple. Slow down, stay a while, and let the atmosphere work its magic, because this is a room built for lingering over one more hushpuppy and one more story with the people you came with.
Chopped Pork and That Famous Vinegar Sauce
One bite of the chopped pork and I finally understood where all those thousands of pounds go each week. The meat is chopped by hand, tender and smoky, with little crispy bits mixed through.
Eastern North Carolina barbecue has its own rules, and Kings follows them proudly. Instead of a thick, sweet sauce, you get a mild vinegar-based sauce that brightens the pork without covering it up.
Here is a fun fact for barbecue fans. The eastern style traditionally uses a tangy vinegar and pepper mix, while western parts of the state lean toward sauces with a bit of tomato.
Chicken lovers are in luck too. The fried chicken has a crackly crust and juicy meat, and baked or barbecue versions are around if you want something different.
Pair either one with collard greens, creamy coleslaw, and a basket of golden hushpuppies. That trio makes the plate feel complete, and the collards carry a slow-cooked, savory depth that I kept going back for.
A friendly tip from me is to grab a bottle of the vinegar sauce before leaving. Home cooking gets a whole lot more exciting with a splash of Kinston on it.
The Buffet Line Worth Planning Around
Buffets bring out my competitive side, and this one tested my limits in a very happy way. Long rows of Southern comfort food stretch out before you, and deciding where to start becomes a fun little puzzle.
You will likely spot barbecue, fried chicken, collards, fried okra, and Brunswick stew among the choices. Desserts such as banana pudding usually wait at the end like a prize for finishing the race.
Strategy matters here. Take small scoops on your first trip so you can taste more things, then go back for your favorites, which is exactly how I figured out that I could eat my weight in okra.
The buffet is also a big reason the kitchen cooks so much meat every week. Big groups, church crowds, and hungry travelers all load up, and the cooks keep trays coming.
Timing helps you get the full spread. Arriving earlier in the day gives you the widest selection and the freshest trays, so a lunchtime visit is a smart move.
Bring an appetite and wear something with a forgiving waistband. Nobody leaves this line hungry, and the pleasant food nap on the ride afterward is basically part of the experience.
A Hushpuppy Hug Called Pig in a Puppy
Curiosity got the better of me the moment I heard the name Pig in a Puppy. Who could resist a sandwich that sounds like a children’s book title?
Here is the idea, and it is brilliant. Hand-chopped barbecue and coleslaw get tucked inside a big, savory hushpuppy that acts as the bun.
The outside is crisp and golden, while the inside stays soft and a little sweet. Then the tangy pork and cool slaw show up, and suddenly every texture you could want lands in one bite.
Eating it is a bit of an adventure, so do not be shy with napkins. I recommend holding it with both hands and leaning forward slightly, because slaw has a mind of its own.
This creation shows the playful side of a restaurant with deep traditions. Kings honors the classics, yet it is not afraid to have a little fun in the kitchen.
First-timers should consider ordering one to share if they want to save room for other dishes. Of course, sharing might become difficult after the first bite, and I will not judge anyone who quietly keeps the whole thing for themselves.
Friendly Faces Keeping the Tea Glasses Full
Good service can turn a nice meal into a great memory, and my visit had plenty of that. The staff moved quickly through a busy room while still making time for a smile.
First-timers get extra care here. Cashiers are happy to explain how things work, from ordering off the menu to finding your way to the buffet, which takes the guesswork out of a new place.
Servers hustle in the best way. Refills arrive before you ask, extra napkins appear right when the barbecue sauce starts dripping, and plates show up hot and fast even on crowded days.
That kind of teamwork matters when a kitchen is cooking thousands of pounds of meat every week. Behind every heaping plate is a crew working together like a well-practiced team.
The family ownership shines through the whole operation. When the people running a place have been part of it since their teenage years, that pride spreads to everyone on the floor.
A small suggestion is to thank your server and ask what they like best. Staff members know the menu inside and out, and their picks might lead you straight to your new favorite dish.
Taking a Taste of Kinston Home
Leaving empty-handed felt wrong, so I made a quick stop at the counter before heading out. Kings sells bottles of its vinegar sauce and bags of hushpuppy mix, perfect for recreating the magic in your own kitchen.
Take-out is another popular choice. Busy families often grab plates to go, and the separate take-out side keeps things moving smoothly for anyone in a hurry.
Even faraway fans can join the fun. Kings ships barbecue across the country through services like Goldbelly, so folks who moved away can still enjoy a taste of home on their dinner table.
Fans who once lived in far-off states have ordered it shipped just to get their fix. That says a lot about how much this food means to people.
My practical tip is to bring a small cooler if you are driving a long way. Leftover chicken and barbecue make a fantastic snack at the next rest stop.
Plan your own visit soon and come hungry. Save room for sweet potato pie or banana pudding before you go, because dessert here is a sweet goodbye.
Address: 405 E New Bern Rd, Kinston, North Carolina 28504
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