15 Incredible North Carolina Foods That Show Barbecue Is Only The Start
North Carolina is famous for barbecue that could win awards blindfolded, but that’s just the opening act.
Beyond smoky pits and tangy sauces lies a food scene bursting with surprises that celebrate the state’s rich history and bold flavors.
From coastal seafood to sweet treats, North Carolina dishes serve up a taste of tradition with a twist.
Prepare to discover a whole world of incredible eats where barbecue sets the stage, but the real show goes way beyond the grill.
1. Livermush: The Breakfast Staple That Divides Families
Forget fancy charcuterie boards! Western North Carolina’s most controversial breakfast meat combines pig liver, head parts, and cornmeal into a sliceable loaf that’s then fried to crispy perfection.
German settlers brought this Depression-era staple to the western counties, where it remains beloved despite its admittedly unappetizing name.
Served crispy between white bread with mustard or alongside eggs and grits, livermush inspires fierce loyalty among locals in places like Shelby, which hosts an annual Livermush Exposition.
2. Calabash-Style Seafood: The Lightly Battered Coastal Treasure
Legend has it that Jimmy Durante put this tiny fishing village on the map when he signed off his radio show with “Goodnight, Mrs. Calabash, wherever you are.”
The real star, though, is the distinctive seafood style that emerged from this Brunswick County hamlet.
Fresh-caught shrimp, fish, and oysters get a quick dunk in milk, a light cornmeal coating, and a flash-fry that keeps the seafood tender while creating a delicate, crispy exterior.
Unlike heavy batters elsewhere, Calabash-style lets the seafood shine through, served with hushpuppies and slaw on paper plates.
3. Shrimp and Grits: From Fisherman’s Breakfast to Gourmet Staple
Humble beginnings never tasted so good! Originally a simple fisherman’s breakfast along the coast, shrimp and grits has evolved into North Carolina’s most elevated comfort food, appearing on menus from greasy spoons to white-tablecloth establishments.
The magic happens when creamy stone-ground grits meet fresh Carolina shrimp, often enhanced with bacon, mushrooms, green onions, and a splash of hot sauce.
Each chef puts their own spin on this coastal classic, but the soul remains the same – unpretentious ingredients transformed into something extraordinary.
4. Boiled Peanuts: The Roadside Snack That Divides America
Yankees wrinkle their noses while Southerners reach for seconds! These soft, salty treats transform ordinary legumes into a uniquely Southern delicacy that’s particularly beloved in eastern North Carolina.
Green peanuts simmer for hours in heavily salted water, sometimes with cajun spices, until they achieve a bean-like consistency.
The ritual of pulling over at a roadside stand where a vendor stirs a massive pot is as essential as the eating experience itself.
Locals know to grab extra napkins before digging in – the messy, briny juice that squirts with each bite is half the fun.
5. Fried Green Tomatoes: The Tangy Southern Classic
Long before the movie made them famous, North Carolinians were turning unripe tomatoes into crispy, tangy delights.
Summer gardens often produce more tomatoes than families can handle, and rather than waiting for them to ripen, clever cooks discovered that green ones offer a completely different experience.
Sliced thick, dredged in cornmeal, and fried until golden, these tart treats hit the perfect balance between crispy exterior and firm interior.
Modern chefs stack them with pimento cheese or goat cheese, but purists insist they need nothing more than a sprinkle of salt.
6. Pimento Cheese: The Caviar of the South
Affectionately called “Carolina caviar,” this simple spread packs a flavor punch that’s converted countless skeptics into devoted fans.
The basic recipe couldn’t be simpler – sharp cheddar, mayonnaise, and those distinctive red pimentos – but every grandmother in the state claims her version reigns supreme.
Arguments break out over additions like cream cheese, Worcestershire sauce, or hot peppers. Masters of this craft guard their recipes like state secrets!
Whether spread on white bread for lunch, stuffed into celery for appetizers, or melted atop burgers, pimento cheese represents North Carolina comfort in its purest form.
7. Tomato Sandwich: Summer’s Perfect Simplicity
Summer’s greatest pleasure requires just four ingredients: white bread, mayonnaise (Duke’s only, please), thick slices of ripe tomato, and salt.
Nothing captures July in North Carolina quite like juice running down your arm from this seasonal delight. Farm stand tomatoes – Cherokee Purple, German Johnson, or Better Boy – make all the difference.
The bread must be soft enough to soak up the tomato juice but sturdy enough not to disintegrate completely.
Old-timers insist on standing over the sink while eating this messy masterpiece that appears on lunch tables across the state when tomatoes hit their peak.
8. Lexington-Style Red Slaw: The Tangy BBQ Sidekick
Regular coleslaw gets a complete makeover in Lexington, where barbecue joints transform this side dish with a splash of their signature vinegar-based barbecue sauce.
The result? A vibrant red cabbage concoction that cuts through fatty pork with its tangy zip.
Unlike creamy mayo-based slaws, this version stays crisp and bright with a vinegar punch that perfectly complements smoked meat.
The marriage of finely chopped cabbage with ketchup, vinegar, and pepper creates a distinctive flavor that’s become as famous as the barbecue it accompanies.
True devotees pile it directly onto their barbecue sandwiches for the ultimate Carolina experience.
9. Moravian Chicken Pie: Not Your Typical Pot Pie
When Moravian settlers arrived in Winston-Salem in the 1700s, they brought this distinctive pie that locals still fiercely defend as something entirely different from chicken pot pie.
The distinction? No vegetables allowed inside – just pure, tender chicken and rich gravy encased in flaky pastry. Traditional Moravian chicken pies feature a double crust that shatters delicately with each forkful.
Church fundraisers across the Piedmont region sell thousands each year, with some congregations claiming recipes dating back generations.
Locals serve it with a side of vegetables rather than mixing them in – a distinction worth fighting over in central North Carolina.
10. Hush Puppies: The Crispy Bites With a Colorful History
“Hush, puppy!” Confederate soldiers supposedly tossed these fried cornmeal nuggets to quiet barking dogs around their campfires.
Whether that tale holds water or not, these golden fritters have become essential companions to seafood and barbecue across North Carolina.
The perfect hush puppy achieves a delicate balance – crispy exterior giving way to a steamy, tender center with just a hint of sweetness.
Some coastal versions include minced onion or even bits of corn, while inland recipes might feature a touch of sugar.
Debates rage about proper shape – round balls or oblong torpedoes – but everyone agrees they should be eaten piping hot.
11. Collard Greens: The Soul-Warming Tradition
Humble leafy greens transform into something transcendent after hours of slow simmering with pork.
Every North Carolina family has their secret to perfect collards – some swear by ham hocks, others by fatback or bacon, but all agree that the potent pot liquor (cooking liquid) might be the best part.
Traditionally harvested after the first frost sweetens their leaves, collards represent resilience in Southern cooking.
They’re traditionally served with cornbread for sopping up that precious pot liquor.
Many families still gather for annual “collard parties” where multiple generations chop mountains of greens while sharing stories and keeping tradition alive.
12. Sweet Potato Pie: North Carolina’s Thanksgiving Star
Move over, pumpkin! North Carolina leads the nation in sweet potato production, so it’s no surprise our version of this dessert outshines its orange cousin at holiday gatherings across the state.
The silky, custard-like filling gets its distinctive flavor from vanilla, cinnamon, and nutmeg, all nestled in a buttery crust.
The best versions come from recipes passed down through generations, often written on index cards with measurements like “a handful” or “until it looks right.”
Debates over marshmallow toppings can divide otherwise peaceful family gatherings, but everyone agrees sweet potatoes make superior pies.
13. Banana Pudding: The Dessert That’s Mandatory at Every Gathering
Skip this iconic dessert at your family reunion and risk being disowned!
Generations of North Carolinians have layered vanilla wafers, sliced bananas, and creamy pudding into a dessert that somehow tastes like childhood, regardless of your age.
The great divide happens over meringue – traditionalists demand a toasted cloud atop their pudding, while modernists prefer whipped cream or nothing at all.
Either way, the magic happens as the cookies soften slightly into the vanilla-scented pudding.
Church cookbooks across the state contain dozens of variations, but the best ones come from grandmothers who measure ingredients by feel rather than cups.
14. Krispy Kreme Doughnuts: Winston-Salem’s Gift to Doughnut Lovers
Vernon Rudolph started something magical in 1937 when he began selling these pillowy delights through a hole in the wall to passersby enticed by their aroma.
Today, the illuminated “Hot Now” sign causes spontaneous U-turns throughout North Carolina, where these doughnuts aren’t just breakfast – they’re a cultural institution.
The original glazed achieves perfection through its contrasts – the slight crispness of the sugar shell giving way to an impossibly light interior.
North Carolina schools, churches, and sports teams raise millions annually selling these hometown heroes. True connoisseurs know they’re best eaten warm, practically melting on your tongue.
15. Chicken and Dumplings: The Ultimate Comfort Bowl
Grandma’s kitchen comes alive in every steaming bowl of North Carolina chicken and dumplings.
Unlike their fluffy Southern cousins, NC dumplings are often flat and slick, almost like thick noodles swimming in golden broth.
Farm families have relied on this hearty one-pot wonder for generations, stretching precious chicken with flour and water during lean times.
The magic happens when flour dumplings soak up the rich chicken broth, creating a texture that’s somehow both silky and substantial.
No fancy ingredients required—just chicken, flour, broth, and maybe some carrots and celery if you’re feeling fancy.