Best BBQ Cities
Eastern Carolina BBQ makes judicious use of the whole hog, quite literally—the entire pig is slowly smoked over hardwood coals, its tender meat finely chopped and mixed with bits of crispy cracklings. The unadorned pork is the star, and it’s served with a thin, astringent vinegar-and-pepper dressing. Eastern Carolina BBQ is nearly always served with a mayo-based coleslaw, fried cornmeal hush puppies and a tall glass of supersweet iced tea. The Pit in Raleigh is a touch more refined than many ’cue restaurants, but their pork is soulful and smoky, while Skylight Inn in Ayden, known locally as Pete Jones’ Barbecue, has been serving whole hog BBQ in a landmark building for over 50 years.