NYT: Searching for the Real Thing on the North Carolina Barbecue Trail
We were excited to see North Carolina barbecue getting some well-deserved love in a recent New York Times article. It dives into the two styles that define our state: Eastern and Lexington. As a restaurant rooted in the Eastern tradition, we take pride in the whole-hog method and that sharp, peppery vinegar sauce that’s been passed down through generations.
The article does a great job capturing what we’ve always known—barbecue here isn’t just food. It’s tradition, community, and a way of life. From family gatherings to festivals like the Lexington Barbecue Festival, it’s about much more than what’s on the plate.
At Sam Jones BBQ, we’re honored to help keep those traditions alive and share a little piece of Eastern North Carolina with every hog we cook.
New York Times (July 2, 2025) - “‘You can’t mention North Carolina without mentioning barbecue, period,’ declared Sam Jones, a third-generation pit master and restaurant owner, when we spoke on the phone a week after my trip.”