Rien Fertel — Carolina Barbecue A New Orleans writer and historian — a Tulane doctorate in history, 2013 — who recorded the Southern Foodways Alliance's barbecue oral histories in North Carolina in 2011 and South Carolina in 2012, then spent five… nanobotco.github.io/carolina-barbecue/person/rien-fertel/ · 15-Sep-2026 · 39K
Backyard BBQ Pit — Carolina Barbecue A Black-owned barbecue restaurant on N.C. 55, the Apex Highway, in southeast Durham, opened in April 2007 by Fabianne and Melvin Simmons, who bought a struggling restaurant and made it a neighborhood institution… nanobotco.github.io/carolina-barbecue/place/backyard-bbq-pit/ · 16-Sep-2026 · 37K
Words — Carolina Barbecue The vocabulary, with its roots. nanobotco.github.io/carolina-barbecue/words/ · 19-Sep-2026 · 33K
Bum's Restaurant — Carolina Barbecue A wood-fired whole-hog restaurant in downtown Ayden, Pitt County, opened in 1963 by Latham 'Bum' Dennis, of the family that counts Skilton Dennis's 1830 wagon as the start of barbecue for sale here, and run by his son… nanobotco.github.io/carolina-barbecue/place/bums-restaurant/ · 16-Sep-2026 · 36K
Dennis Rogers — Carolina Barbecue Dennis Rogers (October 10, 1942 – August 8, 2020), a News & Observer columnist for more than thirty years, raised in Wilson and an Army veteran, who wrote about small-town eastern North Carolina and its soldiers and, in… nanobotco.github.io/carolina-barbecue/person/dennis-rogers/ · 15-Sep-2026 · 31K
dip — Carolina Barbecue The Lexington word for its sauce: vinegar, water, ketchup or tomato, salt, black and red pepper, sugar to taste — thin enough to pour, reddish rather than red. nanobotco.github.io/carolina-barbecue/word/dip/ · 15-Sep-2026 · 31K
Lewis Barbecue — Carolina Barbecue A Central Texas-style barbecue restaurant at 464 North Nassau Street on the upper peninsula of Charleston, opened in June 2016 by John Lewis, a pitmaster from El Paso who cooked in Austin with Franklin Barbecue and then… nanobotco.github.io/carolina-barbecue/place/lewis-barbecue/ · 16-Sep-2026 · 36K
Light tomato barbecue — Carolina Barbecue Pork — whole hog in the Pee Dee, shoulders and hams in the upper Midlands — cooked over coals or on cookers and served with a thin sauce that is the Carolinas' vinegar-and-pepper with ketchup stirred in. nanobotco.github.io/carolina-barbecue/style/sc-light-tomato/ · 15-Sep-2026 · 37K
Eastern North Carolina barbecue — Carolina Barbecue The whole pig, split and cooked over coals or on a gas or electric cooker, then chopped — skin, ham, shoulder, loin and belly together, 'every part of the hog except the squeal' — and dressed after cooking with a thin… nanobotco.github.io/carolina-barbecue/style/eastern-nc/ · 16-Sep-2026 · 52K
Brunswick stew — Carolina Barbecue A thick tomato stew of chicken or pork with corn, butter beans (lima beans), onion and, in the east, potatoes, cooked in big pots and served in a cup beside the barbecue. nanobotco.github.io/carolina-barbecue/dish/brunswick-stew/ · 15-Sep-2026 · 44K
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