What Is The Best Bbq Restaurant In North Carolina?

[Peterson]

Bar B Q King Bar B Q King2900 Wilkinson Blvd.Charlotte, NC 28208Love this placeStill clinging fiercely to its 1950s roots, the Bar B Q King keeps delivering what it knows how to do best-- barbeque, burgers and onion rings. The trick is that you don't drive through the Bar B Q King, you drive in. Back your ride into a prime spot in the front row, place your order via the speaker by your window, crank up your stereo and relax. Pretty soon a car hop-- who likely began delivering burgers here before you were born-- will serve up fried chicken, fish, sandwiches and shakes right to your window. Sources: my answer awarulz 85 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

[Darcio]

Bar B Q King2900 Wilkinson Blvd.Charlotte, NC 28208Love this placeStill clinging fiercely to its 1950s roots, the Bar B Q King keeps delivering what it knows how to do best-- barbeque, burgers and onion rings. The trick is that you don't drive through the Bar B Q King, you drive in. Back your ride into a prime spot in the front row, place your order via the speaker by your window, crank up your stereo and relax. Pretty soon a car hop-- who likely began delivering burgers here before you were born-- will serve up fried chicken, fish, sandwiches and shakes right to your window.

[Redwald]

Stamey's Barbecue Good barbecue takes patience and an acute taste for perfection. Stamey?s has spent many years practicing founder C. Warner Stamey?s culinary work of art. Today, a recipe founded in tradition is served to thousands of Stamey?s customers daily. Born in 1911 the youngest of 11 children, Warner Stamey moved to Lexington to live with his older sister while he attended high school. While he was there, he hooked up with the ingenious barbecue men Jess Swicegood and Sid Weaver. They were selling pork out of tents across from the courthouse and taught Stamey everything there was to know about pit cooking barbecue. A high school diploma and $350 dollars later, Mr. Stamey moved back to Shelby where he sold his own barbecue to growing crowds. Eventually, in 1938, he sold his operation and came back to Lexington where he bought the Swicegood?s Barbecue from his former mentor and renamed it Stamey?s. From that first restaurant grew several culinary ventures. Warner opened Stamey?s Drive-In, the first restaurant to have a call-in service at the drive-in. He also owned the ?Snack Shop?, a Lexington staple and had the North Carolina franchise for soft ice cream dispensers. And then, in 1953, he opened the High Point Road location in Greensboro. Stamey handed the business off to his son Charles four years later, who was joined by his brother Keith in 1970. The second generation Stamey?s expanded the family?s barbecue business with a new location on Battleground Avenue in Greensboro. In 1979 the current location on High Point Road replaced the 1953 Drive-In at the same location. Today, Stamey?s has been serving its staple ?Lexington-style? barbecue pork and its ?secret sauce? to Triad diners for 66 years. Every day, Stamey?s Pitmasters come in before the sun to light the fire and start cooking that famous barbecue, a backbreaking process that can take nine to ten hours. Unlike most barbecue restaurants that have introduced gas or electric cooking methods, Stamey?s still slow cooks its barbecue over a pit of hardwood hickory coals. The brick pits are completely enclosed, except for a bit of breathing room at the bottom, and the hardwood coals are carefully monitored because if they get too hot, they will dry the face of the pork sitting on a wire rack 24 inches above. As each 15-pound pork shoulder cooks, it drips grease onto the hot coals, sending the hickory smoke flavor back up into the pork. Finally, the meat is chopped or sliced to order so customers can enjoy it with what Stamey?s knows to be the keys to lasting barbecue success: Smiling Service, Stamey?s slaw, sweet tea, homemade cobbler and the occasional hushpuppy, a barbecue must-have introduced to the fine chefs of Lexington in the 50?s by Mr. C. Warner Stamey himself. Warner?s grandson Chip has said, ?Barbecue is a noun, not a verb.? That certainly rings true at the restaurants still using Stamey?s barbecuing methods day in and day out. Simple menus, hard work and family tradition built a foundation that?s supported and practiced throughout the Piedmont today. The entrepreneur of Lexington-style, Stamey is now synonymous with great barbecue. Sources: http://www.stameys.com/ TakeaChillPillYo 85 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

[EmIyn]

Good barbecue takes patience and an acute taste for perfection. Stamey?s has spent many years practicing founder C. Warner Stamey?s culinary work of art. Today, a recipe founded in tradition is served to thousands of Stamey?s customers daily. Born in 1911 the youngest of 11 children, Warner Stamey moved to Lexington to live with his older sister while he attended high school. While he was there, he hooked up with the ingenious barbecue men Jess Swicegood and Sid Weaver. They were selling pork out of tents across from the courthouse and taught Stamey everything there was to know about pit cooking barbecue. A high school diploma and $350 dollars later, Mr. Stamey moved back to Shelby where he sold his own barbecue to growing crowds. Eventually, in 1938, he sold his operation and came back to Lexington where he bought the Swicegood?s Barbecue from his former mentor and renamed it Stamey?s. From that first restaurant grew several culinary ventures. Warner opened Stamey?s Drive-In, the first restaurant to have a call-in service at the drive-in. He also owned the ?Snack Shop?, a Lexington staple and had the North Carolina franchise for soft ice cream dispensers. And then, in 1953, he opened the High Point Road location in Greensboro. Stamey handed the business off to his son Charles four years later, who was joined by his brother Keith in 1970. The second generation Stamey?s expanded the family?s barbecue business with a new location on Battleground Avenue in Greensboro. In 1979 the current location on High Point Road replaced the 1953 Drive-In at the same location. Today, Stamey?s has been serving its staple ?Lexington-style? barbecue pork and its ?secret sauce? to Triad diners for 66 years. Every day, Stamey?s Pitmasters come in before the sun to light the fire and start cooking that famous barbecue, a backbreaking process that can take nine to ten hours. Unlike most barbecue restaurants that have introduced gas or electric cooking methods, Stamey?s still slow cooks its barbecue over a pit of hardwood hickory coals. The brick pits are completely enclosed, except for a bit of breathing room at the bottom, and the hardwood coals are carefully monitored because if they get too hot, they will dry the face of the pork sitting on a wire rack 24 inches above. As each 15-pound pork shoulder cooks, it drips grease onto the hot coals, sending the hickory smoke flavor back up into the pork. Finally, the meat is chopped or sliced to order so customers can enjoy it with what Stamey?s knows to be the keys to lasting barbecue success: Smiling Service, Stamey?s slaw, sweet tea, homemade cobbler and the occasional hushpuppy, a barbecue must-have introduced to the fine chefs of Lexington in the 50?s by Mr. C. Warner Stamey himself. Warner?s grandson Chip has said, ?Barbecue is a noun, not a verb.? That certainly rings true at the restaurants still using Stamey?s barbecuing methods day in and day out. Simple menus, hard work and family tradition built a foundation that?s supported and practiced throughout the Piedmont today. The entrepreneur of Lexington-style, Stamey is now synonymous with great barbecue.

[Hyun-Ki]

The BBQ Joint in Chapel Hill/Durham.Rachel Ray featured them and I have had them cater events for me before.Awesome BBQ and I'm not necessarily a BBQ person.

[Birdhil]

I prefer western but being a native of Tennessee I really would rather have Memphis barbeque. I spend a lot of time in the Old North State though and here are my favorites for both types of Carolina barbeque. ************************************************************************* Western - Little Pigs Barbeque in Ashville. ************************************************************************** Eastern - Lexington Barbecue in Lexington with an honorable mention to Wilber's Barbecue in Goldsboro.

[Egidius]

chandlersmominnc said: 1 The BBQ Joint in Chapel Hill/Durham.Rachel Ray featured them and I have had them cater events for me before.Awesome BBQ and I'm not necessarily a BBQ person. 72 months ago

[Ceithin]

There are of course two types of barbeque in North Carolina, eastern and western. I prefer western but being a native of Tennessee I really would rather have Memphis barbeque. I spend a lot of time in the Old North State though and here are my favorites for both types of Carolina barbeque. ************************************************************************* Western - Little Pigs Barbeque in Ashville. ************************************************************************** Eastern - Lexington Barbecue in Lexington with an honorable mention to Wilber's Barbecue in Goldsboro. Sources: My opinion KingofRandomCrap 85 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.