11 North Carolina BBQ Chains That Locals Swear Are Worth Every Bite
Walk into any North Carolina family gathering, community event, or even just a gas station line, and casually mention “the best BBQ.” Watch the fireworks.
You’ve just stumbled into a sacred topic, where friendly debates over Eastern vs. Lexington style, chopped vs. pulled, and the perfect hushpuppy reach near-mythical proportions. While everyone has their favorite hidden gem, some names consistently rise above the fray, earning widespread adoration.
These chains aren’t just restaurants; they’re institutions, where the promise of a truly satisfying, authentic NC BBQ experience is delivered with every single order. Let’s dive into the local legends!
1. The Pit Authentic Barbecue
Smoke billows from the massive pits at this Raleigh and Durham institution where whole-hog Eastern-style barbecue meets upscale dining. The tender, chopped pork bathes in a vinegar-pepper sauce that tingles your taste buds just right.
What makes The Pit special isn’t just the food-it’s the experience. The restored warehouse setting creates an atmosphere where barbecue novices and aficionados alike feel welcome.
My cousin from California still talks about the banana pudding he had three years ago. Their commitment to authenticity shows in every bite, with locally sourced ingredients and traditional cooking methods that honor North Carolina’s barbecue heritage.
2. Skylight Inn BBQ
Under that iconic dome in Ayden sits a true barbecue landmark dating back to 1947. Skylight Inn doesn’t mess around with fancy frills-just perfectly chopped whole hog with crispy skin bits mixed in, topped with their signature vinegar sauce.
The menu stays refreshingly simple: barbecue, coleslaw, and cornbread. That’s it. Their cornbread comes dense and flat with crispy edges from being cooked in pork fat.
Lines form early for good reason. When pitmaster Sam Jones and his team declare themselves the “Barbecue Capital of the World,” few locals would argue. The rhythmic chopping of meat on wooden blocks creates the soundtrack to this authentic Eastern NC experience.
3. Lexington Barbecue
Known affectionately as “Monk’s” by those in the know, this Lexington landmark defines Western-style North Carolina barbecue. Pork shoulders smoke slowly over smoldering hickory coals, developing a pink smoke ring that barbecue judges dream about.
The meat gets chopped or sliced, then dressed with their famous “dip”-a red sauce with vinegar, pepper, and tomato. Don’t call it ketchup unless you want to start an argument.
I once drove two hours just for a sandwich here and wasn’t disappointed. Their red slaw (made with the same dip instead of mayonnaise) completes the experience. Since 1962, they’ve stuck to tradition, closing when the day’s meat runs out.
4. B’s Barbecue
Hidden on a country road in Greenville, B’s Barbecue operates by one simple rule: when they’re out, they’re closed. No phone, no website, just incredible Eastern-style whole hog barbecue that brings people from miles around.
The McLawhorn family has run this humble spot since 1978, cooking pork over oak and hickory in the traditional way. Their chicken is legendary too, crispy outside, juicy inside, and worth fighting over.
The sauce comes vinegary with a kick of pepper that cuts through the rich meat perfectly. Arrive early or risk seeing the dreaded “SOLD OUT” sign hanging on the door. Cash only, no frills, just barbecue that makes you close your eyes when you take the first bite.
5. Parker’s Barbecue
Walking into Parker’s in Wilson feels like stepping back in time. White-uniformed servers hustle between tables carrying trays loaded with Eastern-style whole hog barbecue, fried chicken, and all the classic sides.
Founded in 1946, Parker’s remains a family tradition for many North Carolinians. The vinegar-pepper sauce perfectly complements the finely chopped pork without overwhelming it.
The Brunswick stew deserves special mention, thick, savory, and packed with vegetables and meat. My grandpa used to say you haven’t really had barbecue until you’ve eaten at Parker’s. Their hushpuppies come out piping hot, golden-brown, and slightly sweet, the perfect vehicle for sopping up extra sauce.
6. Stamey’s Barbecue
Hickory smoke announces your arrival at Stamey’s in Greensboro long before you reach the door. Since 1930, they’ve been perfecting the art of Lexington-style barbecue, with pork shoulders cooked over hardwood coals for hours.
The result? Meat that practically falls apart, kissed with smoke and complemented by their signature tomato-tinged dip. Their red slaw provides the perfect tangy crunch alongside.
Founder Warner Stamey learned from the Lexington masters before establishing his own legacy. Four generations later, little has changed about their cooking methods. The restaurant’s proximity to the Greensboro Coliseum makes it a pre-event tradition for locals heading to concerts or games.
7. Red Bridges Barbecue Lodge
Time stands still at Red Bridges in Shelby, where pit masters still tend hickory coals through the night. The aroma of slow-cooking pork shoulders has been wafting from this spot since 1946, when “Red” Bridges and his wife Lyttle opened their doors.
Their sauce strikes the perfect balance between vinegar tang and tomato sweetness. The slaw comes finely chopped and slightly sweet, providing the perfect counterpoint to the smoky meat.
I’ll never forget watching my son’s eyes light up at his first bite of their barbecue. The homemade pimento cheese is an unexpected treasure, and don’t leave without trying the peach cobbler. The red-checkered tablecloths and wood-paneled walls complete the classic barbecue joint atmosphere.
8. Allen & Son Bar-B-Que
The legacy continues at Allen & Son in Pittsboro, where barbecue isn’t just food-it’s a craft. Each morning starts with splitting hickory logs by hand before slow-cooking pork shoulders to juicy perfection.
The sauce leans toward the Eastern style but with enough personality to stand apart from the crowd. Tangy, peppery, and just right for the hand-chopped meat with bits of outside brown mixed in.
Their hushpuppies achieve that rare perfect texture, crisp exterior giving way to a tender, slightly sweet interior. While the original Chapel Hill location closed, the Pittsboro spot maintains the family tradition. True barbecue fans recognize the difference hand-split hickory makes in the final product.
9. Little Richard’s Bar-B-Que
Since 1991, Little Richard’s has been Winston-Salem’s answer to authentic Lexington-style barbecue. Pork shoulders spend 12-14 hours over smoldering hardwood coals, developing that distinctive smoke flavor that can’t be rushed or faked.
The slightly sweet, tomato-tinged sauce complements rather than masks the natural pork flavor. Their hushpuppies arrive golden and crisp, while the red slaw adds the perfect vinegary crunch.
What sets Little Richard’s apart is consistency, the barbecue tastes the same today as it did decades ago. The unpretentious setting lets the food take center stage. Multiple locations throughout the Triad area mean you’re never too far from their perfectly smoked meat.
10. Grady’s Barbecue
Tucked away in rural Dudley, Grady’s feels like a barbecue time capsule. Steve and Gerri Grady have been cooking whole hogs over oak and hickory since 1986, creating quintessential Eastern-style barbecue worth the drive from anywhere.
The sauce comes vinegar-forward with a secret blend of spices that locals have tried and failed to replicate. Everything’s made from scratch daily, from the tender collard greens to the sweet potato pie.
The building might be modest, but the flavors are mighty. Steve still tends the pits himself most days, a testament to the hands-on approach that makes Grady’s special. The fried chicken rivals the barbecue for the title of best item on the menu. A bold statement in North Carolina.
11. King’s Restaurant
For over 80 years, King’s Restaurant has been Kinston’s barbecue landmark. Their Eastern-style whole hog barbecue comes finely chopped with that signature vinegar-pepper sauce that defines this region’s approach.
The Brunswick stew deserves its legendary status-thick, savory, and packed with vegetables and meat. What started as a small hot dog stand has evolved into a barbecue empire with a loyal following.
Their cornbread sticks are uniquely satisfying, crisp outside, tender inside, and shaped like little logs. King’s embraces innovation alongside tradition, offering barbecue egg rolls that somehow make perfect sense. Their commitment to quality earned them a spot on the North Carolina Barbecue Society’s Historic Barbecue Trail.