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NC BBQ---Eastern Style

We are particular about our barbecue here on the OBX...and we have some wonderful places that do it right: Pigman's BBQ in Kill Devil Hills, High Cotton in Kitty Hawk and Sooey's BBQ --with places in Duck, Corolla and Nags Head. We are also fussy about the fixins that go with our barbecue...which could be baked beans, cole slaw, sauce, etc. Read more Eastern style pork BBQ utilizes the shoulders and ham, which means you get a nice combination of the lean ham and the fattier shoulder meat. Real Eastern BBQ usually entails the whole pig, or halved or quartered pigs. Different parts mean different flavors . The meat is slow cooked and is also smoked with Hickory wood then pulled, chopped and mixed with a vinegar/pepper sauce, but the sauce is light.

There is NO ketchup in this style sauce, never. It is made up of cider vinegar, pepper and salt and spices. You will find variations wherever you go in Eastern NC but again, no ketchup.

Of course you have to have slaw with your pork BBQ; it is just wrong not to. Our slaw is the traditional sweet, white slaw made up of cabbage, mayonnaise, sugar, salt, pepper and vinegar.

And sweet tea...lots of sweet tea.

Many people who have their weddings here have a pig-pickin' instead of a traditional reception. Lots of fun and very casual...the way we like to do things here.

Sooey's is the home of authentic Eastern NC Barbeque, locally owned and operated.
We have been carefully perfecting our Special Family Recipe for over 50 Years!

Pigman's Mission is to make every customer squeal with delight through our hand-crafted barbeque and southern hospitality! http://www.pigman.com

Combined with our traditional side dishes and a glass of sweet tear &