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Listicles
Introduction Text
Starting in Ayden and finishing in Murphy, the Historic Barbecue Trail created by the North Carolina Barbecue Society spotlights about 15 stops that specialize in roasting pig the old-fashioned way — slowly, over pits of wood or charcoal. Both distinct styles of barbecue, Eastern and Lexington, are represented on the trail and continue to cause heated debates along the way over which tastes better.
Listicle View
Skylight Inn
Founded in 1947, this small destination sells pork sandwiches with slaw and corn bread, plus barbecue chicken, sodas and iced tea. Just look for the replica of the Washington, DC, capitol building on top of the building.
Bum's Restaurant
A full-service restaurant, Bum's serves breakfast, lunch and dinner, and is one of the only barbecue joints in eastern NC with a buffet table filled with freshly prepared vegetable sides such as black-eyed peas, collards and stewed rutabaga.
B’s Barbecue
The McLawhorn family owns and operates this classic ‘cue joint. They close for the day when they run out.
Wilber's Barbecue
Whole hogs are cooked all night over oak embers on open pits, and there's a drive-thru here for diners in a hurry.
Grady’s Barbecue
Steve and Gerri Grady opened Grady's Barbecue on July 4, 1986. Their classic ‘cue and sauce have kept patrons quite patriotic about it ever since.
Stephenson’s Bar-B-Que
Stephenson’s was founded by hog farmer Paul Stephenson back in 1958. His chopped barbecue and sauce have been popular ever since.
Hursey’s Bar-B-Q
The Hursey family has been cooking whole hogs for many decades and started selling to the public in 1960. Hursey’s barbecued pork is renowned for being perfectly moist and sauced.
Stamey’s Barbecue
C. Warner Stamey started this Triad family tradition, and grandson Chip carries it on at two locations. The smiling service, coleslaw, hushpuppies, sweet tea and homemade cobbler are equally famous.
Fuzzy’s Bar-B-Q
Fuzzy’s features Western-style barbecue seven days a week, except Easter, Thanksgiving and Christmas. Trays, plates, sandwiches and other ‘cue specialties are all on the menu.
Real Q
Formerly Little Richard's, Richard Berrier's Real Q serves up BBQ sandwiches, trays and plates. They all come with Richard’s tangy secret sauce.
Lexington Bar-B-Q Center
Known as Lexington’s oldest barbecue joint still cooking on pits, the ‘cue at the Bar-B-Q Center is custom-ordered, depending on your preference for browned bit, fat and more. There’s also curb service.
Bar-B-Q King
Owner Steve Abernethy has been serving pit-smoked barbecue, hand-pattied burgers and hand-breaded onion rings at Bar-B-Q King since 1971. Order at the counter, hear your order get hollered back to the cooks and enjoy your plate of food within minutes.
Switzerland Café
Open seasonally from spring through fall, Switzerland Café has one of the largest wood-fired smokehouses in North Carolina. Try the Applewood-smoked trout — it’s a favorite among diners.
Red Bridges Barbecue Lodge
A family-owned operation since 1946, this is a Shelby institution. The pork is cooked on hickory overnight and the sauce is popular in-house and at home at Red Bridges Barbecue Lodge.
Hubba Hubba Smokehouse
Order your chicken, pork butts, ribs and brisket at the Hubba Hubba Smokehouse window, then grab a seat in the outdoor courtyard complete with picnic tables and gardens or in the fully enclosed room off the courtyard.
Cradle of ‘Cue and the North Carolina Historic Barbecue Trail are registered trademarks of The North Carolina Barbecue Society, Inc.