Raleigh’s BBQ Joints offer a Taste of the South

By Kirsten Harrington

You cannot really say you have experienced Raleigh, North Carolina, until you sit down to a plate of barbecue. Every region in the south has its own version, and North Carolina is no exception. The two main variations of this quintessential smoked pork dish are Eastern style and Lexington. Eastern style roasts the whole hog over an oak wood fire and finishes it off with peppery, vinegar-based sauce. Lexington barbecue (also called Western or Piedmont style) uses only the pork shoulder and adds some tomato paste or brown sugar to the sauce for a bit of sweetness.

Pork may be the original meat of choice, but tender smoked beef brisket, crispy fried chicken and juicy ribs are popular options, too. And don’t forget the sides – mac and cheese, fried okra, hushpuppies, and coleslaw to name a few. The sides are a highlight of a good barbecue. If you decide to skip the meat and order a meal of sides, I wouldn’t tell. Just make sure to save room for banana pudding, another southern staple. Here are a few of Raleigh’s revered barbecue restaurants for you to try while you are in town:

Sam Jones Wood-Fired Whole Hog BBQ

This three-generations spot has earned top accolades from National Geographic, the Food Network and even an American president. Pitmaster Sam Jones continues his grandfather’s legacy by smoking whole hogs over Carolina Oak. Order the Jones Family Original BBQ Tray for the classic smoked pork and cornbread that made the family famous. Add a side of collard greens or sweet slaw and call it perfection. 502 W. Lenoir St., Raleigh

The Pit Authentic Barbecue

Slide into a booth at The Pit, a modern upscale restaurant located in a 1930s restored meatpacking warehouse. You will be greeted by southern hospitality, including hushpuppies and a warm, tender biscuit. The menu includes all the BBQ favourites like pulled pork, brisket, and ribs, as well as a few more creative offerings like the BBQ Soul Rolls, and eggrolls filled with chopped meat, collards, and candied carrots. 328 W. Davie St., Raleigh

Longleaf Swine BBQ

What started as a food truck dream and a passion for slow-cooked whole hog turned into a popular spot in the historic Oakwood District. Just because you can smell the smoky meaty goodness from the outside patio doesn’t mean you should leave your vegetarian friends at home. The Collard Green Melt, a briny, cheesy sandwich with collard greens, tobacco onions and fresh apples will make both plant-lovers and carnivores’ swoon. Order a side of pimento mac and cheese and save room for the chocolate chess pie. 300 E. Edenton St, Raleigh

Midwood Smokehouse

Midwood Smokehouse is the new kid in town, building on success from its original Charlotte location. Experience BBQ with a Tex-Mex flair by starting off with Miguel’s queso or bacon wrapped jalapeños and moving on to the Hot Lips tacos – house made flour tortillas with your choice of brisket, chicken, pork, or chorizo spiced up with hot sauce, salsa, and avocado Pico de Gallo. Traditional plates and sides are available, too, for those who want to keep it cool. 409 W. Johnson St., Raleigh

Clyde Cooper’s BBQ

Last but certainly not least is Raleigh’s oldest barbecue restaurant, celebrating 85 years in business. They do things Eastern style, with a distinctive pepper and vinegar flavour. Satisfying and unpretentious brisket, chopped pork, and fried chicken are served up with hushpuppies and crispy pork skins. Order a side of creamy mac and cheese and wash it down with sweet tea for a true North Carolina experience. 327 S. Wilmington St., Raleigh UA