Carolina Style BBQ
Our style of BBQ is from Eastern North Carolina, which has an emphasis on seasoning and smoking over saucing the meat. All of our feature meats are smoked in-house for five to eighteen hours and most are served ‘naked’ (without sauce).
Smoked in-house at low temperature for 12+ hours
Smoked in-house at a low temperature for 20+ hours.
Smoked in-house at a low temperature for 4+ hours.
All of our feature meats are smoked in-house for five to twenty hours and most are served ‘naked’, with the exception of our pulled pork, which has some chili vinegar mixed into it. Chili vinegar is the ‘official’ BBQ sauce of Eastern Carolina, where red (tomato or ketchup based) sauce is actually taboo. To Eastern North Carolinians, chili vinegar enhances the seasoning and smoke flavours, while red sauce covers them. Since we are not located in Carolina we offer both types of BBQ sauce, and both are made in-house.
If you like the assortment of BBQ offerings but want to hold it in your hands try one of the fabulous sandhiches featuring a selection of fillings sure to satisfy any craving.
Along with our feature smoked meats, we offer traditional Southern US sides and appetizers, including Hush Puppies (deep fried cornbread balls), which are an entirely North Carolinian invention. Our honey bourbon mayo Hush Puppy dipping sauce, however, is a purely Peckinpah invention.