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"Opened in 1947 in Ayden, North Carolina by founder Pete, this longtime, family-run whole-hog barbecue institution is celebrated for its simple, quantity-driven approach—serving barbecue with coleslaw and cornbread for more than six decades—and for training multiple generations of pitmasters. Its emphasis on doing whole hogs right helped define a regional barbecue tradition and provided the formative cooking and hospitality lessons that later family members brought to new ventures." - Jenn Rice