450+ BBQ RESTAURANTS, shacks & roadside eateries
40+ BBQ FESTIVALS & cook-offs
Track down 450+ barbecue joints on both sides of NC's 'cue culture — from peppery Eastern whole-hog to tangy Piedmont shoulder, even the restaurants still cooking with wood. 2nd edition.
The most comprehensive guide to the original barbecue state helps orient those new to the area and helps natives dig deeper. A historical timeline of the evolution of BBQ in America is illustrated along the bottom of the map, and on the back, a side-by-side comparison of NC’s two styles. Using the map symbols for each restaurant, you can see how BBQ traits that were once regional have now migrated. Symbols tell you if each restaurant’s BBQ is:
* whole-hog (traditionally from the East) or shoulder (traditionally from the Piedmont)
* sauced Eastern-style, Piedmont/Lexington-style, or other
* cooked with wood-only, gas/electric only, or a combo of both