There's not much point in complaining about high-tech barbecue. It serves a purpose, and it's here to stay. And no doubt the quality of it will keep on improving. But as the old barbecue joints slowly disappear, each one that remains becomes a bigger treasure.

— Robb Walsh

The Art of Smoke, originally published in The Houston Press

Smoke Daddy's Review of (The Original) Parkers Barbecue

Very good eastern NC history and tradition here.  My favorites were the brunswick stew and unique cole slaw.  Pork is good.  I hear the fried chicken is excellent, and might have to try that next time.

Parkers Spread


  • Pork - Shredded fine (buffalo chopper), and feels a bit mushy after others we've tried today.  Good clean pork flavors here, with less smoke than others we've seen in eastern NC.


  • Brunswick Stew - Very Good.  Tasty & thick... similar in composition to Stephenson's.  I really like this stuff!
  • Slaw - Yellow.  Mustard + vinegar with something extra... maybe dill or caraway seed?  Different but very good.  Has a bit of spice on the finish.  One-of-a-kind.
  • Hush Puppies - Baked, then fried?  That might explain some of the chewiness.  Good, sweet cornbread on the inside.
  • Corn sticks - Maybe an acquired taste?  Too chewy to be enjoyable.


  • Long, low, white building... been here since 1946
  • Many cars in the lot, but this place is nowhere near capacity... thiey can obviously pack 'em in!
  • Many servers in white hats waiting to help us, and the food comes out lickety-split
  • Smokehouse looks to be in a separate building, and the joint starts to get busy with the dinner rush... so no pit tour this time (Plus Salamander is on the phone trying to navigate/guide Rebecca to the restaurant).

Parker's Barbecue on Urbanspoon

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