The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of Stephensons Barbecue

Our first stop on the North Carolina Tour... and its Rib Day at Stephensons!  My favorites here were the brunswick stew and hush pups, with the pork not too far behind. 

MAIN FARE:Stephenson's Spread

  • Pork - Moist... almost 'wet'.  A little outside brown & fat mixed in - flavorful.
  • Brunswick Stew - Thick and tasty.  
  • Ribs - Steamed with a tangy sauce.  Tender and moist.


  • Hush Pups - Hot-n-fresh. Mmmmm.
  • Slaw - White.  Finely chopped with good balance of flavors... a little sweet.Stephenson's Pit - Exterior
  • Dip - Primarily vinegar and spices.  No red pepper sauce b/c its mostly a clear liquid.


  • Outside has a 'homey' feel
  • No woodpile, but a large chimney
  • Andy Stephenson is a friendly host and gives us the grand tour
  • Good history and pitStephenson's Shoulders
  • Pork Shoulders
  • Says wood has gotten too expensive... uses Kingsford


Stephenson's Bar-B-Q on Urbanspoon

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