11 North Carolina Barbecue Spots Where Hushpuppies Steal The Show

Close your eyes for a moment. Can you hear the sizzle? Smell the sweet-and-sour tang of vinegar cutting through rich pork smoke? For North Carolinians, these aren’t just sensory details; they’re the building blocks of cherished memories, often centered around a plate piled high with a classic barbecue sandwich.

But what completes that picture, what truly anchors it in our collective culinary consciousness, are those golden, fried spheres of magic: the hushpuppies.

1. Skylight Inn’s Chopped Whole Hog Wonder

Locals call it “Pete Jones’ place” after the founder who started smoking pigs back in 1947. The sandwich arrives beautifully simple – just chopped whole hog pork on a bun with a bit of crispy skin mixed in for texture.

The accompanying hushpuppies are golden orbs of perfection, crisp outside and steamy inside. When dunked in the tangy Eastern-style sauce, they create a flavor combination that’s become legendary across the state.

2. Lexington Barbecue’s Red Slaw Classic

The pink-tinged slaw sitting atop chopped shoulder meat makes this sandwich instantly recognizable as Piedmont-style barbecue. Wayne Monk’s legendary pit has been serving this creation since 1962.

Their hushpuppies come shaped like little fingers rather than balls. Sweet with just a hint of onion, these crunchy companions have their own following. Many regulars order extra to take home, knowing they’ll crave that distinctive corn flavor long after leaving.

3. Grady’s Smoky Eastern Treasure

Hidden down country roads near Dudley, Grady’s wood-fired pits produce meat so tender it barely needs chewing. Their sandwich stacks generously on a soft bun, with no frills needed when the pork speaks this loudly.

The hushpuppies here tell stories of family recipes guarded for generations. Slightly sweet with visible specks of onion throughout, they’ve remained unchanged since 1986. First-timers often remark they’d drive the extra miles just for these golden bites alone.

4. B’s Barbecue’s No-Frills Masterpiece

B’s doesn’t need fancy signs or even a phone number – the daily lines speak volumes. Their sandwich comes unadorned, just perfectly smoked meat on bread that serves as a humble vessel for Eastern Carolina greatness.

The accompanying hushpuppies are dark golden nuggets with a distinctive crunch. Family-owned since 1978, B’s closes when they sell out, which happens almost daily. Regular customers learn quickly: those who hesitate on these hushpuppies are often left wishing they’d ordered double.

5. Parker’s Barbecue Wilson Original

Parker’s dining room feels frozen in time, with waiters in paper hats delivering trays since 1946. Their sandwich represents Eastern-style purity – finely chopped whole hog with that signature vinegar tang that cuts through the rich meat.

The hushpuppies arrive piping hot, always fried to order. Golden-brown with a distinctly crisp exterior giving way to a tender middle, they’ve comforted generations of Carolina families.

6. Wilber’s Whole Hog Heritage

Reopened after a brief closure that sent shockwaves through barbecue circles, Wilber’s continues the tradition of cooking whole hogs over oak coals. Their sandwich offers that perfect balance of tender meat bits and charred edges that true aficionados seek.

The hushpuppies here carry a hint of sweetness that locals swear comes from a touch of sugar in the batter. Served in a small paper boat, these golden companions have accompanied every sandwich since 1962.

7. Allen & Son’s Hickory-Smoked Dream

Though the original location closed, the legacy of Allen & Son’s hickory-smoked shoulders lives on. Their sandwich featured that perfect middle ground between Eastern and Western styles – smoky with a light touch of sauce that enhanced rather than masked the meat.

The hushpuppies were distinctive for their jagged, hand-dropped shape. No two looked alike, yet all shared that perfect balance of crispy exterior and fluffy center. Barbecue pilgrims still speak reverently of these irregular golden treasures that somehow made the sandwich experience complete.

8. Sam Jones BBQ – Winterville, NC

At Sam Jones BBQ, the aroma of whole hogs smoking over hickory greets you the moment you walk in. Each sandwich is piled high with tender, juicy pork, perfectly complemented by golden hush puppies and classic Southern sides.

The family-owned atmosphere makes you feel like part of the barbecue legacy, and the care they put into every smoker-cooked dish shows in every bite. Locals and visitors alike return again and again, drawn by the rich, smoky flavors that define Eastern Carolina barbecue.

9. Stephenson’s Old-Time Barbecue Treasure

Family-run since 1958, Stephenson’s sandwich comes with a side of history. The meat is chopped medium-fine, maintaining Eastern style while offering just enough texture to remind you of its smokehouse origins.

Their hushpuppies are remarkable for their lightness – almost impossibly airy inside despite the golden exterior. A hint of onion and corn sweetness comes through in every bite. Multiple generations of families have celebrated birthdays and anniversaries around plates of these distinctive golden companions.

10. The Pit’s Upscale Traditional Delight

Bringing barbecue to downtown Raleigh, The Pit balances authentic techniques with a more refined setting. Their sandwich features free-range whole hog meat, chopped to maintain texture while honoring Eastern Carolina traditions.

The hushpuppies arrive in a cast iron skillet – a presentation that speaks to both tradition and contemporary dining expectations. Slightly elongated rather than perfectly round, they offer a crisp exterior that gives way to a tender, savory interior.

11. Picnic’s Farm-To-Table Barbecue Creation

Representing the newest wave of North Carolina barbecue, Picnic sources pasture-raised pigs from local farms. Their sandwich features wood-smoked whole hog meat that connects time-honored techniques with sustainable modern practices.

The hushpuppies here contain a secret ingredient – a touch of local honey that caramelizes during frying. Slightly smaller than traditional versions, these golden bites allow you to appreciate the contrast between crisp exterior and tender middle. Each batch arrives hot from the fryer.