7 North Carolina BBQ Spots Known Statewide For One Legendary Plate
North Carolina takes its barbecue seriously, it’s not just food here, it’s heritage. Across the state, pitmasters have spent decades tending wood-fired pits, perfecting recipes that spark friendly debates and lifelong loyalties.
Certain restaurants have risen above the rest, earning legendary status for one unforgettable plate that defines their name.
Whether it’s the tangy punch of Eastern-style vinegar sauce or the smoky sweetness of a Piedmont tomato “dip,” these iconic spots capture the soul of Carolina barbecue. Each bite tells a story, of smoke, patience, and tradition, and it’s no wonder people drive hours just to taste it again.
1. Skylight Inn BBQ
When the neon pig sign glows above that famous dome, you know something special awaits inside. Skylight Inn has been chopping whole hog barbecue since 1947, and their legendary plate is simplicity at its finest. Cornbread, coleslaw, and a generous heap of vinegar-sauced pork create a meal that needs no introduction.
The Pete Jones family recipe remains unchanged, and that’s exactly how fans want it. Every bite delivers that authentic eastern North Carolina tang that makes taste buds dance. No frills, no fancy sides, just pure barbecue perfection that’s earned them a James Beard Award and devotion from barbecue pilgrims statewide.
2. Clyde Cooper’s Barbecue
Since 1938, this downtown Raleigh institution has been slinging plates that politicians, students, and barbecue fanatics line up for daily. Their legendary chopped pork plate comes piled high with meat that’s been hardwood-smoked (mostly hickory and oak) to tender perfection. The vinegar-pepper sauce adds just enough kick without overpowering the smoky goodness.
What sets Clyde Cooper’s apart is consistency, every single plate tastes like tradition on a tray. Hush puppies arrive golden and crispy, while the slaw provides that perfect cool crunch. Whether you’re a first-timer or a regular who’s been coming for forty years, that plate never disappoints and always satisfies.
3. B’s Barbecue
Don’t let the tiny building fool you—this unassuming shack serves up some of the mightiest barbecue in the state. B’s opens when the meat’s ready and closes when it’s gone, which usually means showing up early or facing disappointment. Their whole hog plate is stripped down to essentials: meat, bread, and that tangy eastern sauce that makes everything right.
A small selection of traditional sides like slaw and potatoes is available, but the focus stays on the barbecue itself. The meat practically melts on your tongue, smoky and tender with crispy bits mixed throughout.
Cash only, paper plates, and flavors that’ll haunt your dreams until you make the pilgrimage back.
4. Lexington Barbecue
They call it Lexington Barbecue, but locals affectionately know it as “Honey Monk’s,” named after founder Wayne Monk who turned this spot into a western-style legend.
Their signature plate showcases pork shoulder chopped to perfection and dressed in that distinctive red sauce with a tomato-vinegar base. Red slaw adds sweetness while hush puppies provide satisfying crunch.
This isn’t just a meal, it’s a masterclass in Piedmont-style barbecue that’s been refined since 1962. The meat arrives tender yet textured, with sauce that complements rather than drowns. Presidents and pitmasters alike have made the trip here, and one bite explains exactly why this plate has achieved statewide fame.
5. Red Bridges Barbecue Lodge
Nestled in the foothills, Red Bridges has been smoking shoulders over hickory wood since 1946, creating plates that define western North Carolina barbecue.
Their legendary offering features hand-chopped pork dressed in a balanced tomato-vinegar sauce that’s neither too sweet nor too tangy. Barbecue slaw, crispy hush puppies, and crinkle-cut fries round out a plate that’s pure comfort.
The Bridges family still runs the show, maintaining recipes and techniques passed down through generations. Every element works in harmony—the smoky meat, the tangy-sweet sauce, the cooling slaw. It’s the kind of meal that makes you understand why people drive hours just to taste tradition on a plate.
6. Stamey’s Barbecue
Warner Stamey first began barbecuing in 1930 and opened Stamey’s Barbecue in Greensboro in 1946. His legendary plate at the Greensboro location features hickory-smoked pork shoulder chopped fine and sauced with that signature dip that balances vinegar, tomato, and spices perfectly. Slaw, hush puppies, and beans complete the experience.
What makes Stamey’s special is how they’ve honored tradition while serving thousands weekly. The meat stays moist and flavorful, the sauce adds dimension without overwhelming, and everything tastes exactly as it should.
Generations have grown up on these plates, creating memories and cravings that last a lifetime.
7. Grady’s Barbecue
Family recipes don’t get more authentic than at Grady’s, where the Grady family has been cooking whole hog over wood coals since 1986.
Their legendary plate is eastern North Carolina in its truest form: hand-chopped pork with vinegar-pepper sauce, boiled potatoes, coleslaw, and cornbread that crumbles just right. Simple ingredients, extraordinary execution.
The pork arrives with a mix of textures, tender inside meat and crispy outside bits that add smoky crunch. That vinegar sauce cuts through the richness while letting the pork flavor shine. No gimmicks, no shortcuts, just honest barbecue that’s earned devotion from everyone who’s lucky enough to grab a seat at their tables.