Looking for Smoke and Finding Barbecue

A pulled pork sandwich by pitmaster Joe Kelso.

[Note: This post, prepared originally for Sandhills Magazine and published in its April-May 2021 issue, is hosted on the magazine's website, with excerpts and a link to the website posted here.]

When family members and guests visit from out-of-state and want to taste authentic N.C. barbecue, where do you take them? The choices are more numerous than you may realize. Do you want to impress, go to a casual Sandhills spot, take a short road trip to a legacy location, search for one of the ubiquitous barbecue food trucks, or visit a competitive cookoff? 

The Impressive 

Nothing is more impressive than watching small planes land and take off on an active runway next to where you are enjoying hickory-smoked barbecue slowly cooked over hot coals. Head to Carthage where Pik-n-Pig, located at Gilliam-McConnell Airport, has created a dedicated following for its pulled pork that is smoked for up to 10 hours. Although the meat is served naturally moist, you can enhance the flavor with a homemade hot-spicy (vinegar-based) sauce or a sweet honey sauce (that is tomato-based). The sides are excellent, but make sure to save room for banana pudding. 

Because some out-of-towners want to combine barbecue with a craft beer (or two), Pinehurst Brewing Company in the century-old steam plant building is a favorite destination to impress. Smoked over hickory and oak coals, its pulled pork shoulder pairs well with its signature barbecue sauces, which include a creative blueberry habanero, as well as its distinctive beers.

Continue reading at Sandhills Magazine and also see an earlier post about pitmaster Joe Kelso and Smok'n Joe's BBQ that are mentioned later in this post ...