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Eastern NC BBQ: A True Icon of the South
Parker's and B's Barbecue continue to ride high on the hog
Jessica Pulliam
Issue date: 5/27/09 Section: Features
North Carolina is nationally known for its beautiful crystal coast, breath taking views from the Blue Ridge parkway and foremost for Eastern North Carolina barbecue-a true iconic mark of the south. Recipes are handed down from generation to generation and hiding one's sauce is one of the secrets to success.
According to Kent Craig, author of "Holy Smoke," all NC barbecue uses pork carcasses that are generally cooked for a minimum of 16-18 hours at a very low temperature, never exceeding 300 degrees Fahrenheit. Eastern North Carolina style barbecue is plain whole-hog pork meat that is covered in a vinegar sauce that can be ruined if it is not chopped up enough, if too much vinegar sauce is applied or if it is cooked too fast.
Several restaurants around the Greenville area offer barbecue specialties but two in particular around our campus should be highly considered.
Parker's barbecue is one of several legendary barbecue restaurants in Eastern North Carolina. Since first opening in 1946, there are now two locations in Greenville, NC and another in Wilson, NC. When asked why she ate at Parker's, Sarah Layton, a student at Pitt Community College, replied, "Parker's reminds me of back home in Red Oak when the whole community would get together and have a barbecue. I enjoy the friendly atmosphere and the good food!" Parker's offers your typical assortment of barbecue food including hush puppies, corn sticks, pies, potatoes, green beans, slaw, banana pudding and many others.
Another trademark barbecue joint of Eastern North Carolina is B's. At first glance, B's Barbecue doesn't look like a place that would house some of Eastern North Carolina's best, but after sampling some of that tender pork, your mind will quickly change.
B's Barbecue was started by the McLawhorn family in the late 1970s and is still family -run by their three daughters. Dexter Sherrod, a family friend and barbecue master, cooks about 40 pigs a week for the tremendous onslaught of customers. The pig is cooked over an open pit using charcoal and then a sauce made with vinegar and peppers is lightly added to the meat. There is no telephone inside of the restaurant but this doesn't stop all of its customers from showing up for its trademark delicacies. B's also practices a semi-common ritual every day in which they close down whenever they run out of food for the day. So make sure you get there in time for a hearty meal.
Andrew Moore, a regular customer at B's said, "It's worth the 10 minute drive from Copper Beech, even if I am passing Parker's on the way, it's just that good."
Eastern North Carolina barbecue has had a lasting effect on all of its residents and visitors and will continue to enrich our lives with vinegar-based delight.
This writer can be contacted at features@theeastcarolinian.com
According to Kent Craig, author of "Holy Smoke," all NC barbecue uses pork carcasses that are generally cooked for a minimum of 16-18 hours at a very low temperature, never exceeding 300 degrees Fahrenheit. Eastern North Carolina style barbecue is plain whole-hog pork meat that is covered in a vinegar sauce that can be ruined if it is not chopped up enough, if too much vinegar sauce is applied or if it is cooked too fast.
Several restaurants around the Greenville area offer barbecue specialties but two in particular around our campus should be highly considered.
Parker's barbecue is one of several legendary barbecue restaurants in Eastern North Carolina. Since first opening in 1946, there are now two locations in Greenville, NC and another in Wilson, NC. When asked why she ate at Parker's, Sarah Layton, a student at Pitt Community College, replied, "Parker's reminds me of back home in Red Oak when the whole community would get together and have a barbecue. I enjoy the friendly atmosphere and the good food!" Parker's offers your typical assortment of barbecue food including hush puppies, corn sticks, pies, potatoes, green beans, slaw, banana pudding and many others.
Another trademark barbecue joint of Eastern North Carolina is B's. At first glance, B's Barbecue doesn't look like a place that would house some of Eastern North Carolina's best, but after sampling some of that tender pork, your mind will quickly change.
B's Barbecue was started by the McLawhorn family in the late 1970s and is still family -run by their three daughters. Dexter Sherrod, a family friend and barbecue master, cooks about 40 pigs a week for the tremendous onslaught of customers. The pig is cooked over an open pit using charcoal and then a sauce made with vinegar and peppers is lightly added to the meat. There is no telephone inside of the restaurant but this doesn't stop all of its customers from showing up for its trademark delicacies. B's also practices a semi-common ritual every day in which they close down whenever they run out of food for the day. So make sure you get there in time for a hearty meal.
Andrew Moore, a regular customer at B's said, "It's worth the 10 minute drive from Copper Beech, even if I am passing Parker's on the way, it's just that good."
Eastern North Carolina barbecue has had a lasting effect on all of its residents and visitors and will continue to enrich our lives with vinegar-based delight.
This writer can be contacted at features@theeastcarolinian.com
Viewing Comments 1 - 1 of 2
Phillip
posted 5/27/09 @ 12:51 PM EST
EC Barbeque is the best! Parkers on the other hand is horrible and has fat pieces all in it. The best BBQ places are B's, Boss Hogs (w/o red sauce) and Smithfield's. (Continued…)
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