New York Times: 36 Hours in Raleigh, NC
We’re honored to see The New York Times include Raleigh in its latest “36 Hours” guide—and even more so to see our city’s food scene getting the kind of attention it deserves. There’s a lot of heart behind the places mentioned, and it means a lot to be part of that story.
At Sam Jones BBQ, we’re doing things the same way they’ve been done in Eastern North Carolina for generations: cooking whole hogs over wood, tending the pits by hand, and taking our time with it. It’s a slower process, but it’s the only way we know how to do it, and it’s what gives our barbecue its flavor.
Being included in a list like this is something we’re genuinely grateful for, but day to day, our focus stays the same: showing up early, cooking it right, and serving folks who walk through the door—whether they’re from down the street or just passing through town. If you stop by, you’re getting a plate of barbecue that’s tied to a long tradition, and we’re proud to keep that going.
New York Times (March 26, 2026) - “It would be a shame to leave North Carolina without trying one of the state’s signature styles of barbecue, either eastern-style (whole hog smoked over wood in a peppery vinegar-based sauce) or Lexington-style (smoked pork shoulder in a vinegar-ketchup sauce). For the former, go to Sam Jones BBQ, a barbecue joint owned by a third-generation pit master whose granddad founded the now-legendary Skylight Inn BBQ in Ayden, about 90 miles east of Raleigh. At this location, which opened a few years ago, try the Jones Family Original BBQ Tray with slow-smoked barbecue pork served alongside cornbread and a heaping side of slaw ($12.99), and wash it down with a tall glass of sweet tea ($2.99).”