Sam Jones BBQ
Restaurant · Boylan Heights ·
Eastern NC whole hog BBQ, ribs, chicken, and sides
Eastern NC whole hog BBQ, ribs, chicken, and sides
"At Sam Jones BBQ Restaurant the chopped pork sandwich stands out as an example of how barbecue joints can produce some of the best stacked, classic sandwiches in America." - Kayleigh Ruller
"A barbecue-focused establishment owned by Sam Jones, whose presence among the event’s speakers highlights the restaurant’s role in conversations about regional barbecue traditions, hospitality practices, and the community and labor dynamics that define Southern restaurants." - Erin Perkins
"Built on a four-generation family tradition of whole-hog cooking, this Carolina barbecue operation practices a simple, patient method: the hog’s skin is wetted and salted—nothing else is applied—and the animal cooks roughly 18 hours over wood until the ribs and backbone begin to separate. The pitmaster then exposes the pig to direct wood heat to crisp the skin to a parched but not scorched crunch, and uniquely chops the skin in with the meat to create a contrasting, balanced texture in every bite. The chopped pork is finished with a light dressing rather than a heavy sauce so the eater can taste the wood, smoke and time that define the meat; it’s served on its own or as a sandwich on a burger bun with slaw. Using six wood smokers, the team also prepares chicken, ribs and turkey and can handle up to a dozen whole hogs at a time." - Avery Dalal
"Sam Jones is one of America’s most foremost pitmasters, and for years fans had to make the trek east to Winterville, North Carolina, to get a taste of his award-winning barbecue. Luckily Jones and his team opened a Raleigh location that serves much of the same menu, with some twists for the big city folk. Go-tos include the Jones family barbecue tray (smoked pulled pork, a piece of Skylight Inn-style cornbread, and a side) and the Jones family chicken tray (choice of white or dark meat slow-smoked chicken quarter, choice of bread, and a side). There’s also fried catfish bites, pork skins, and pimento cheese, with plenty of sides and salads." - Matt Lardie
"Run by a third-generation pitmaster who grew up working at his family’s famed whole-hog operation in Ayden, this downtown Raleigh barbecue spot opened for dine-in on February 16 after a to-go soft launch earlier in the month. The menu mirrors the Greenville flagship and is deliberately streamlined around perfectly smoked, chopped whole-hog barbecue; other highlights include a massive smokehouse baked potato stuffed with bacon, cheese, sour cream, butter, scallions and choice of smoked meat with house barbecue sauce, catfish sandwich and bites made with locally farmed Carolina Classics catfish, smokehouse sandwiches, and a 1947 burger. The easiest way to sample the offerings is the family Original BBQ Tray (barbecue pork, a piece of the family’s longtime Ayden-style cornbread, and a side) or the three-meat/two-side/cornbread combo (with spare ribs as an upgrade). A modest bar features craft cocktails — including an Old Fashioned made with Evan Williams Black Label — plus a small, thoughtful beer and wine list. The team pivoted during the pandemic by building its own online-ordering app and perfecting curbside pickup to avoid third-party fees, finished 2020 with record sales without furloughing staff, and emphasizes focused cooking, community-minded service, and convenient takeout as permanent parts of the concept. Open Tuesday–Saturday, 11 a.m.–5 p.m." - Jenn Rice
