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 Allen and Son


An excellent barbecue stop from start to finish.  Traditional methods & recipies; dedication to craft; and attention to detail produce great food and loyal customers.  Breadth of the menu did not dilute the quality of the barbecue.  This is a model of success that other restaurants should study.

MAIN FARE:The barbecue

  • Chopped - Hand Chopped. Even with the vinegar-based dip from the kitchen, the smoke comes shining through.  Many textures here: outside brown; shreds; chunks.  Excellent.



  • Pups - Crispy outside.  Tender & sweet inside.
  • DessertStew - Thick, light brown, and somewhat spicy.  This is a good stew!  Rather than a mixture of many different elements, it comes together as a whole.  
  • Slaw - White. Vinegar & cream with lots of black pepper.  A few dark greens mixed in for color.  Also very good when paired with the meat.
  • Dip - This is a spicy mix.  Eastern-style vinegar-based with spices and peppers.
  • Peach Cobbler - Fresh peaches.  Not my favorite crust, but a strong cobbler overall.
  • Cherry Cobbler - Good cherry taste and tartnesss.  Filling is not too sticky-sweet.  
  • Pecan Pie - Soft, buttery, and rich.  Very good!
  • Ice Cream - Yep, it is also homemade... and excellent.


  • Keith is the consummate craftsman when it comes to NC barbecue.  That is why we saved this joint for our last stop of our 3-day tour.  
  • We get the serious evil-eye from the local regulars when we enter with notebooks in-hand.
  • Huge tree trunk 'rounds' out back waiting to be split.  
  • Hand-chopped barbecue with about 15 homemade dessert items on the menu.  
  • Very few places take the time to do all of this using traditional methods... but Allen & Son does.
  • We don't pursue a pit tour because it is the middle of the dinner hour.  Hopefully next time!
  • Places like this are the reason we started the BBQ tour back in 1999... what a perfect ending to our North Carolina Tour!

Allen & Son on Urbanspoon

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