Last year we ranked the top 5 traditional barbecue joints in North Carolina. This year we are taking aim at the progressive barbecue scene. Unlike our traditional list, this one includes restaurants started after 1990 that may have multiple locations. They are typically open on Sundays, serve alcoholic beverages, and use non-disposable tableware. But most importantly, they have creative and diverse menus.
CONTENTS
00:00 Teaser
00:42 Overview
02:39 HM BBQ Lab
03:42 HM Haywood
04:36 #5 Little Richard’s
08:24 #4 Sam Jones
11:08 #3 The Pit
13:42 #2 Midwood
17:12 #1 Buxton Hall
Our contemporary restaurants tend to pay homage to the two methods of traditional North Carolina Barbecue. First, the eastern style uses the whole hog. Everything but the squeal as they say. With a minimal vinegar-based and peppery mop sauce it is accompanied by mayo-based slaw. Lexington style, sometimes called Piedmont or Western, uses the leaner, richer pork shoulder and a tomato-based vinegar dip that varies from sweet to spicy - and is also used to create a red barbecue slaw.
But these modern, progressive Carolina barbecue restaurants will take liberties with these methods and may combine them with other regional flavors that get applied to hog and non-swine meats alike. The future of southern barbecue may be summed up this way: no regions, no rules, and lots of innovation. We searched the entire state to find our picks for the Top 5 Progressive Barbecue Restaurants in North Carolina.
HM Redneck BBQ Lab, Benson, North Carolina
In 2017 the Redneck BBQ Lab was created by two college buddies with an award winning barbecue recipe.
HM Haywood Smokehouse, Waynesville, North Carolina
Haywood Smokehouse is not just another BBQ joint. Their process is long and difficult, utilizing high quality cuts of meat - meats that are NOT sauced during the smoking process.
#5 Little Richard’s Smokehouse, Winston-Salem, North Carolina
Little Richard's BBQ was founded in 1991 on Country Club Road in Winston-Salem. But this location has changed its name to “Real Q” and maintained traditional features such as an alcohol-free environment, paper plates, plastic forks, and Sunday closures. Now their flagship progressive location is in the Stratford Village of Winston-Salem - complete with a full bar and called the Smokehouse Bar-N-Que.
#4 Sam Jones BBQ, Winterville, North Carolina
Pete Jones, the “king of bbq” started serving wood-fired, chopped whole hog at the Skylight Inn in Ayden, North Carolina back in 1947. In 2006, Pete passed away and left the traditional business to his grandson, Sam. Eventually, Sam opened a progressive barbecue restaurant under the Sam Jones Barbecue name - an idea destined for success.
#3 The Pit, Raleigh, North Carolina
The Pit has brought the tradition of serving authentic whole-hog, pit-cooked barbecue to downtown Raleigh's warehouse district. The Pit also serves beef brisket, baby back ribs, barbecue turkey, fried chicken, and a can't-miss barbecue tofu dish. But here the protein is only part of the culinary magic. The freshest of the state's bountiful produce is featured in the starters, sides and desserts.
#2 Midwood Smokehouse, Charlotte, North Carolina
The Midwood Smokehouse founder recognized the need for wood-smoked barbecue in the Charlotte area. Despite the challenges of opening a smokehouse in a big city, he formed a team to open the first Midwood in 2011, bringing traditional smoking techniques to a progressive city.
#1 Buxton Hall Barbecue, Asheville, North Carolina
Established in 2015, this is the epitome of revitalized, progressive barbecue here in North Carolina. They don’t take reservations in this historic Asheville building where Chef Elliot Moss is the local barbecue connoisseur. But don’t call him a purist. He has combined hush puppies with BBQ mussels and created unique masterpieces like his brisket cheesesteak.