Hey everyone hope you're having an amazing day. It's mark wiens, i'm in eastern north carolina, which is one of the capitals of barbecue in the united states. This is the epicenter of whole hog barbecue wow. Today, we're going on an ultimate whole hog, carolina barbecue tour, we'll have a chance to see the entire process, how the hogs are smoked for 20 hours until the meat melts like butter and the skin is crispy enough to shatter we're gon na be eating at five Legendary restaurants on this barbecue trail so make sure you sit back and relax and keep watching this entire video.

You don't want to miss any of the juiciness all coming up right now, that is the meat of your dreams so good to be in north carolina. One of the capital again, this is one of the capitals of barbecue in the united states and before we start this eastern north carolina barbecue tour. It's important to understand a little bit about north carolina. First of all, there are two main big variations.

Of course, there are small other variations, but you have western north carolina barbecue, which is especially centered around lexington. It usually uses pork shoulders for barbecue and their sauce. Their coleslaw is usually based on vinegar, but also with the addition of ketchup, and then you have eastern north carolina barbecue, which is known for whole hog barbecue, where they take the entire hog and slow smoke and barbecue it until it's fall apart tender. So again, today we are going on an ultimate eastern carolina, barbecue tour and we're starting off in aiden at a place called the skylight inn, which is often considered the gold standard, the top of the top, the ultimate whole hog eastern carolina barbecue.

Oh yeah, awesome awesome! Oh cool, so this hog's been on now for probably 18 20 hours, 18-20 hours on the smokers wow, and what he's doing right now, the meat's done okay, but one of the things we do is we parse the skin and we chop it into meat. It's almost like a flavor explosion in your mouth awesome. You see the skin up there. Oh, so that's this! Oh yeah! That's what i'm looking for that blister out it'll blow out about three years! Okay, so you make it really crispy! Oh yeah! That's the finishing process! Yeah: okay, backside! Okay! Thank you all renting entering into the fridge here, typically you're here on a saturday.

Okay, we're low stopped normally every wow how how what's about an average week on these hikes, uh, typically we're trying for a 15 pound window so between like 185 and 200, 185 and 200, again 15 or 20 pound window? Okay, it's like the sweet spot for fat. Slash heal, okay, once you press over, like 210 215 220, your yield's going down because the fat content step up all right. However, you can't cook a hog too lean, because you got ta have that that fat right there to make good barbecue. Okay, all right at what point are they flipped or they're uh? Typically, once all the hogs are on, the skin will get salted put a little water on it, make sure the salt adheres to it typically about four, maybe four or five hours you're.

Looking an internal temp of 120 to 130, okay, we'll turn them that way. The meat's still tough enough that when you turn it, it don't fall all the pieces, uh, okay, right and then they're flipped over that's right and then that skin acts as a bowl. The rest of the cook, so then it just lays on skin side down yep. It's all the juices just accumulate like a pool of pork juice, so this is actually the batch of hogs for tomorrow.

Uh now the the whole hogs are on they've, been salted and he's just adding the fresh coals to the bottom of the pits, but wow. It is smoky in here wow what an art, what a process - whole hog eastern carolina barbecue in the shadow of the raging fire at skylight, inn that fire burns so hot. It's mostly oak wood, which is available here so again. Carolina style is pit style, barbecue and that's the way they've been doing it here.

For decades they stoke up the fire with oak that burns until the coals uh fall down below and then so they shovel the coals. I mean shovel by shovel into the pit smokers where the pigs lie the beds and then every now and then when the depending on the temperature. Depending on your experience as the the pit masters experience and they add shovel in the coals and then just keep on smoking it for 16 to 20 hours, the smoky meaty aromas in here are just out of control. I'm waiting around here for a few more minutes and they're about to unload they're about to take off a whole hog.

So it's just so juicy oh yeah wow. So he chops off the head. First and literally, a waterfall of juices just starts seeping out. That is the meat of your dreams, and so he's gon na take that in and we're gon na follow him and he's gon na start chopping it up right now, yeah you can even hear the crispiness.

Oh that's the cheek. Oh man, you are in the splash zone, welcome to sea world. Do you have a certain ratio of skin to meet, or is it just all by whatever okay so and he's about to break down clean? Oh huh wow? So that's one batch one batch ready to go. That's a complete process of the finishing of it, so it's chopped up with the skin with all different parts of the hog.

Thank you very much, but you owe it to yourself awesome. Thank you. Look! My oh. I've got some splash some whole hog splash on the lens not even going to clean.

It cannot wait to try my first bite here at skylight inn. Oh wow, oh and i got a crunch of the skin too. Oh wow, that's heavenly! It melts in your mouth. You've got the tenderness plus the crunch of the skin, plus the seasoning is not overpowering at all it just like complements the smokiness i like it more to addressing than a salt mmm a dressing, it enhances the natural flavor of the food, and so you know you Don't spend 20 hours cooking hog to mask it in a sauce right, exactly you just dress it and it just merely like compliments or brings out the flavor a little bit more.

That's it yup wow! That's just insane! It's not too sour, not too like not too much seasoning, but just the natural flavor of the pork, the whole hog that smokiness yeah wow. So, oh, thank you very much. Oh wow! I am so unbelievably excited, even though i've already tried it in the kitchen and they dish it out here they call it trays. They're, like little troughs, got one barbecue chicken plate for micah man.

I love how it's just overflowing in the little trays. This is the moment: i've been waiting for open up the lids with the cornbread. You can just see the soupiness of it. Almost it's a very fine texture with the meat with the skin.

You see the crunchy bits in there and it's shredded almost. At the same time, wow i love how they serve when you poked your fork into it. I just got a. I could feel the crunch of the skin.

Oh wow, this it's so iconic. It smells unbelievable, no shortcuts real deal carolina whole hog. Here we go one of the great barbecue experiences in the united states. Oh wow! Oh that's the real deal! Oh the juicy tender smokiness.

If it would just be cooked a little bit longer or chopped a little bit more, it might almost be mushy, but it's just before that to the point where it just melts in your mouth. I love that skin move mixed with it chopped within, so it's even spread throughout it melts in your mouth. You feel the oily juices of the natural whole hog, unbelievably good. Oh man, the depth of flavor, the complexity and then that's to be eaten by followed with this thin cornbread.

It's very dense. You feel it's actually very heavy. You can tell it's very dense, very filling yeah, almost like a polenta yeah, almost just like a polenta, very dense corn, it's delicious. Before moving on to the coleslaw, i got ta take one more massive bite that just goes down so easily.

It's so tender, it just tastes like melted pig, it is melted, pig and then the final combination, the trio to round out this trill is the coleslaw. This culinary trinity, it's cold. That's refreshing, that's sweet, but that's what you need to counterbalance the richness of that pork and the rich like fattiness yeah. It goes together very well.

I'm gon na try a little bit of this sauce, which i'm not sure if this one is a bit of a vinegar sauce, looks very yeah, vinegary and light it's more of a vinegar sauce again it doesn't overpower, but it brings out the flavor of that smoky. Maybe the vinegar even acts to kind of break down the richness of it a little bit. Okay and i'll try a little bit of the hot sauce. Okay, i love it with the hot sauce.

It's not too spicy just a little bit spicy. But again it's more of a it's a vinegary spicy sauce and at first, when you see the tray, it doesn't look that big. But then you realize that number one this is dense. It's heavy and the pork is rich too.

So that is a very satisfying filling meal. If you eat one of these tray combos yourself, i think there are many different styles you could eat. You can probably pile some onto your your bread. A little bit of sauce might as well top it off with some coleslaw the smokey rich park, the coleslaw, the cornbread all in one bite.

Look at that texture. I think one of the great moves that they do is mix the crispy skin. Along with that, soft melt-in-your-mouth fork both textures in your mouth at once, oh legendary, the best part is that crispy edge. If you can get the end piece and that completes our meal at the skylight inn again, the gold standard of carolina whole hog barbecue.

That was unbelievable man that process the combination. Oh man, you're gon na you are gon na cherish that flavor forever and we got here. It was just as they opened. I mean it was we got here right before they opened.

It was quiet. Now the entire parking lot is just full of cars. There's a line almost going out the door, what an iconic destination of barbecue you can't miss it. We're gon na continue with this eastern carolina.

Barbecue trail tour we're on our way to the next place, and it's just down the road next place on this eastern carolina. Barbecue tour welcome to bum's barbecue, which is located right in the downtown of aden. I'm with larry dennis he's going to quickly just walk us around show us the smoke house in the back, as he just put on a pig. This man here is blowing in okay and that's forcing the smoke out of those vents there.

So there's almost no smoke in here: oh yeah, blowing it out okay wow. So all the smoke is kept within the pit yep within the brick pit and then oh see you guys actually have some stoking the fire on either side of the pit yeah. When i first put him on, i put a few pieces of wood in there to really get it going, get it hot. Okay put this over to keep the uh.

How long does it smoke he'll be ready tomorrow morning about nine o'clock and it's just gone yeah. Just put him on a few minutes ago: okay, also it's going to be like a 20 hour or so yeah all right. I cook them all okay, i tuck them all up and i chop them all up and i chop it up just the way i want. Okay, because yeah you have a you - have a really nice like strandy, strandy kind of texture, which is really good, chopped up kind of fine yeah everything.

Everything else is kind of coarse, okay! Great! So can i do one of the classic pork plates for here? Please? Yes, all right, you get two sides um whatever to your choice, lima beans, beans. Please - and let's have this - i got small potato salad, collards yeah, let's have the collards, please oh yeah! Thank you. Thank you very much nice, and this is more almost diner style and they do the barbecue in the back. You have all the different sides are prepared.

They have barbecue chicken, they have the barbecue pork, so you just go through the line. You get. What you want. I got a couple sides: the lima beans look amazing, got it with collard greens and then also the yeah, the it's very actually cold, very strandy, very uh.

You can really see the texture of that pork. Okay. Here we go start with that pulled pork. What you immediately notice here is the the texture of it, not too fine, not too large, but very shreddy a little bit of a pepperiness to it, and you can see a little bit of the skin also mixed in here, and i believe it was on eater.com.

Where i read it's almost like a really stringy texture, almost a rope like texture here, how they do it, i'm going to rotate over to some of those collard greens - oh that's beautiful, it's so soft! Oh those collard greens are amazing. It's just like a pile of collard greens that are cooked until soft and tender, so much flavor. Oh, i wasn't expecting them to be so soft, just melt in your mouth. They have absorbed the flavor of that ham.

Well, the texture is incredible. Almost like peas, oh man, the lima beans are great. The sides are incredible: yeah you can smell the vinegariness of it. Oh yeah again that doesn't overpower it, but it just adds to it a little bit sour vinegary acidic.

Just complements it so well and a little bit peppery as well, which i love and then got two different one of the cornbreads and one of the fried, i think, like corn, sticks almost wow, so crispy, it's almost crispy all the way through, and i love that The texture that just kind of crumbles in your mouth and that completes bum's barbecue, i love the wooden sculpture out front, but another friendly place very local. It feels almost diner style. Definitely their flavor is totally unique and especially their texture is totally unique and different, and not only do they have barbecue, but they really have a lot of different sides. They have a lot of southern food, they have fried chicken.

The collard greens and the lima beans are incredible, delicious sides, and this is where you come for a like sit down. Diner experience for carolina barbecue we're moving on to one more place, which is in the bigger city, just a little bit north of here to continue this eastern carolina barbecue tour. You had to drive up the highway just a little bit about 15 minutes, we're in a place called greenville, but i think they locally pronounce it greenville welcome to bees, barbecue they're known for their whole hog, but they're also really known for their chicken hey. How are you man? Thank you very much appreciate it we're about to come here right now.

Yeah yeah, yeah and i haven't mentioned yet, but people are so friendly around here. It's really the southern hospitality. People are cool. What's the difference between the plate and the dinner, the plate comes from one side.

The dinner comes with two sides: half a chicken. Actually i don't have any chicken left either. Oh chickens, small, french, fries and cornbread is the only thing i got left. Ah, okay.

Here we go so, unfortunately, they had already run out of the chicken and the chicken is very famous oil. That's why they ran out, but he said they run out by about 12 31 we're just here. We just missed the chicken. So it's got to be next time for the chicken but got the the pork dinner plate and they also already ran out of all the sides apart from coleslaw and french fries.

So just two two sides left man. They sell out fast here. What's up man, what's up man very good? How are you today? Oh it comes with this um got the the pork underneath here. They didn't even have any of the sides left apart from fries and coleslaw.

So that's what i got fries coleslaw and got the pork. Oh, that smoky poof immediately comes out of it love everything about this place, such friendly hospitality here and, like, i think, everybody that comes here kind of knows each other man. This is a cool place and then the they came over and gave me some of these extra potatoes. Oh, i think it's like a mashed potato, maybe in here anyway, we'll come back to that.

Let's start with the pork, so a classic shredded chopped. Pork has a little bit not too strong of a vinegary aroma to it, but you smell that smokiness sold out whoa, okay and we even got here just in time for the park. Look we just put up the sun sold out wow, so we're even lucky to have arrived here for the park. Actually what's stand out here is you can feel the leanness of the part? It's very very lean, not like dripping in oil.

You taste that mix of vinegar in there a little bit of chili in there. That's just like a really clean tasting pork that texture is totally different again, almost like it's totally own unique identity, especially the texture. Okay, i'm gon na add a little bit more of that vinegar sauce and they add they add a little bit of chili to their their vinegar sauce. Here too, oh wow yeah, really nice and sour acidic to just compliment again the smokiness of the pork.

So we got that coleslaw really juicy sweet crisp, and just i love that fresh crunch of the coleslaw. Oh, he said these are the leftover, the final, the final of the potatoes for the side, which he he kindly gave. Oh, these me are still good. They taste like a potatoes in a in a similar barbecue sauce as the vinegar veg sauce, almost stewed down almost like dissolving in your mouth they're, also known for their sides here, the potatoes, the beans which were already again sold out - and you got to get here Early love, the like feel of this place and the guys sitting next to us so friendly chatting up hanging out laughing hanging out under the tree.

Oh, what a what a spot! I'm loving these potatoes here, man! So as soon as they sell out, they wrap it up, they close down. You can tell this is a small countryside, town and again man. I am a little sad. I didn't get to try the chicken here at bees barbecue, but there's got to be next time and if you get the chicken, let me know how it is next up we're on our way to dudley, which is about an hour away.

I believe, which is near to goldsboro, to continue with this barbecue tour, very small town, north carolina, surrounded by farms, beautiful forest. We are at the crossroads, an intersection where two roads main roads of dudley meet together and i haven't even seen a car pass. Yet this morning i love it welcome to grady's barbecue. I am looking forward to this met with mrs grady.

She is so incredibly friendly, oh man, i love the family feel here. You can tell that it's a place for the community off the beaten path. They have barbecue turkey, which is only on saturday, so that's actually by luck. We happen to be here on saturday.

Gon na have to try the barbecue turkey definitely gon na. Try the barbecue pork and then i know their sides are also incredibly good. Have a large barbecue pork dinner? How many? How many sides does that come with two sides? Okay, black eyed peas, fried chicken? Is there fried chicken sure, maybe just a piece of fried chicken? Oh you want two pieces of one is more of like a hot sauce. Okay, this one right here this one, this right here is old-fashioned.

Oh, i see the chili's in there though i love it: yeah, yeah, okay, okay, thank you very much and mrs grady she's. So incredibly nice she comes out. She takes your order. She explains things.

It really is like going to her house, and i got some of the house sauce, some of the she said old-fashioned sauce, but immediately you can see this is loaded up with chili's. This looks like the old-fashioned sauce that i want you very much here. It is wow you're not going to get crowded, oh okay. Okay, probably i think this would be probably enough.

Thank you. Thank you got ta start with the classic, though the pork barbecue. I love that texture. You can almost see how it's kind of frizzled and shredded and chopped all at the same time, and then, as i'm, about to take my first bite.

One thing you can tell without a shadow of doubt is the passion and the love that is put into this food from just knowing mrs grady for five minutes. You know that immediately it is genuine, oh wow, yeah good morning. Oh, that is that is super. Oh, that texture, that's like a different texture from anything.

I've had soft and tender, yet it has a little bit of a chew to it. Oh man, the complexity of that smoke in there the vinegar a little bit of chili in there. That is so good. Okay, one more bite before we move on that is just too good.

You know, what's amazing, about the barbecue here, it's that perfect balance. It's not too fatty, it's not too rich, and yet it's not too lean either. It's like a it's a perfect mix. I'm gon na try some of those collard greens or calling my name.

I love the color of that bright, green, oh so, fresh tasting, it's so good, so fresh tasting, oh so fragrant with the onions. In there black eyed peas, black eyed peas. You see a little bit of ham in there too. Oh, i love black eyed peas.

Oh the natural sweetness, the smokiness of the ham in there. Not only is it about the barbecue here, but these are the real deal: home-cooked southern sides: turkey barbecue. Next, let me just grab a spoonful of it. Oh the turkey's awesome too again mixed with that sauce, the vinegariness a little bit of chili.

It's juicy it's white meat, mostly, but it's juicy that is delicious, some lima beans on this side, also known as butter beans. I mean they're called butter beans because they're so buttery so creamy and then got some gravy and rice, nice and light just complements goes great together with the barbecue. Let's try the chicken next, so barbecue smoked chicken and then with sauce all over it. Oh yeah, that's hot, you can smell.

You can almost feel the smokiness oh and look at underneath there. Well, that's hot! Okay! If you check out the interior of it, you can see the smoke rings. You can see how pink it is from that slow smoking process. Maybe i'll just man, it's almost not even pickupable, because it's so tender it would just fall apart.

Look it just falls off the bone. Look at how tender that is! Oh, while we're cooking that falls apart, slides off the bone, so much smokiness, oh, and that sauce is incredible too a little bit of sweetness a little bit of sourness amazing flavor, potato salad. I love the sourness of it. The pickles in there it's rich, it's creamy yeah again the meats, the smoked meats are incredible, but don't miss out on the sides.

Here there i mean they're equally as good they're. Equally, as complimenting i mean they go together, so well hush puppy, i'm gon na tear this guy open, usually a cornmeal mixture, crispy, crumbly and really taste the flavor of that corn. I'm circling back over to the barbecue pork we're going to try some of their classic sauce a little bit of vinegar sauce on there. Oh, and we also got some of the skin cracklings, which mrs grady hooked this up with and there we go.

Oh wow, that's a real, serious, vinegar, sauce classic, just like almost infused with a little bit of a chili flavor, but really nicely vinegary, just compliments the barbecue so well, okay and then, finally, i have to try the the old-fashioned sauce with chilis in it. Oh yeah. I'm gon na get some of these chilies. Oh yeah, i love it.

There's i also want to try one of these guys preserved, i think, vinegar, still just probably more spicy and infused with fresh chilies i'm liking this. I think this is my first barbecue experience with chili's like this whole chilis. I couldn't be more excited a little bit of heat, oh yeah, a little bit of heat, but again that's vinegar, based that's just a vinegar preserve with those chilies, oh wow, that bumps it up, and then let me try this other chili. That's the other pepper! That is sweet and salty and then just again bursting with that vinegariness to complement the smokiness.

This is such good food. Just like warming, it's just yeah. You can taste the honesty and the genuineness in it fried chicken real fast. I love how there's barely any batter.

Mainly just the crispiness of the skin and very light batter - and you can tell this - is a real chicken because look at the size of it. Oh um, you're, gon na love, this fried chicken. Oh that's the way fried chicken should be again not overly battery the flavor of the chicken, the moistness of it, the flavor, the seasoning in the fried chicken. That is the real deal fried chicken too.

Oh, that's so good best sides hands down and then mrs grady said we have to try some of the desserts, so two desserts, the sweet, potato pie and the banana pudding sweet potato pie. This looks delicious all right. Oh that's, really! Good! A hint of a nutmeggy spice in there it's sweet, it's creamy from the sweet, potato excellent, and then we got the banana pudding, but there's some yeah bananas, the cream, an absolutely wonderful meal experience. I can tell you right off the bat mrs grady is the sweetest.

That's the most friendly barbecue experience that you'll ever have great food, great people and that's what i love about traveling for food. Okay, to continue and to finish to wrap up this ultimate eastern style. North carolina, barbecue tour trail we're going to one more place. Anything you want to say about wilbur's, hey, our bbq is excellent man and if you're new and you're gon na love it if you're existing you're, still gon na love it and quickly before we go into the dining room before we start eating met with the owner Right as we entered he's so friendly, he's gon na quickly show us the smokers and what's barbecuing right now.

That's the original pit, okay uh, probably around uh, 50-ish, um and then wilbur's came into existence in 1962. Okay and they soon learned they had to have a bigger pit. Okay, so of course like we say this is the heart and soul of the operation, all right all right come on in this. We call this.

The boom boom boom boom room, so uh. This is joe he's he's what's up today and uh wow he's getting the skins all up and nice. Those skins are just finished off on the fire. They're, not they're, not fried or anything, exactly right, awesome! That's what makes your first difference.

I think we have the ribs over here. Do we have any more ribs on the right so well? These are the baby backs the baby back, and this is not everyday. This is just saturdays, only saturdays, oh, so we got here good day, yeah. Okay, great! I hope you enjoyed the joe's got to do the science uh.

Oh, so this one is ready. Yes, all right, very cool, oh and the phone's, just i think you see out there. So that's how you keep those oh nice! It's this membrane here, though, if you don't get all the way through it it'll rip and just it makes the presentation, so you actually slice out those ribs. So one of the things that's different about wilbur's.

Oh, i mean they do the whole hog barbecue here, but then something that you can order. They call it the tray or the leftover ribs. I've also heard it called, and it's the ribs from the whole hog which they serve as a rack of roots that you can order here, instead of just discarding them, or instead of just tearing off the bone, the meat from the bones they serve it to you, Whole, so we have to order that we're definitely going to order that plus some of the ribs, the spare ribs for the day plus a regular barbecue plate. So it was cool that we came here in here just in time to see that look at the juiciness at the bottom of that skin.

So it's just like held in the juices, are held into the skin like exactly like a pan like a pool just by looking at it from this angle, what part of the skin is kind of done? You see where it's translucent yep like it still needs some time, so i'm going to add a little bit more okay, okay and then before you serve that right here you serve that and it's wow. This is perfect, this side, oh wow, so now you get a bone tray. It's this! It's this piece right here, okay, that'll, come out and go up under the tray as well. Wow right all right, man take care.

Thank you very much appreciate it. Thank you. Thank you, man that was so cool got here at the perfect time too, to be able to see him as he's taking off that hog and then the ribs, especially the ribs, because that's exactly what i'm gon na order is those ribs gon na head to the Dining room right now, gon na order, the ribs gon na order some baby backs, i'm gon na order a regular barbecue plate. Thank you very much.

Thank you. Very much immediately got some hush puppies on the side. Immediately start you off with some fresh hush puppies and some kind of a dip, i'm not sure what whoa looks like a chicken gravy. Oh that's amazing.

Um thank y'all for coming in. Thank you. Thank you very much. We did okay, yes again, the friendliness here from the owner to the staff man.

They take care of you as soon as you walk in the doors. You can feel the warmth here. Man, food comes out record pace too, because well, because everything is barbecue, everything is ready, we'll come back for the barbecue plate and the baby back ribs, but the centerpiece that we got here. These are it's the ribs from the whole hog barbecue, which are then just kept not taken off the bone, so you've got a hole just meaty you can tell it's just gon na fall apart.

I just have to pick up that entire rack of ribs look at. It's like, oh, oh, there's so much meat below here it comes look at that meat bones. Oh wow, there's almost two two completely different sections through this: the the meat here on the bottom and then the ribs which you could just pull apart. Let's just bite and see what happens? Oh meat, it's just flying all over the place.

It's so tender! Oh, it's soft! Really! Soft! Okay! I think we could separate one of these bones. Oh man, it just comes apart with ease. Oh look at that meat on the inside there look at how clean the bone is. Let me unbone, oh wow, the oily smokiness.

That is real deal. Let me try on this bone here. It's probably the vinegar based sauce, oh yeah, that's the vinegar based sauce. That is superb.

All these ribs are amazing and so tender. Look at that. I love the crispy bits. The caramelized bits that ratio i'm gon na, try that skin right now, while it's extra crispy wow, look at that glisten, it's shining, it's reflecting! I can see myself in it so crispy and it has that just like amazing juicy fattiness to it.

It's like a pane of glass, just falling on the ground and shattering in your mouth. This is squash with onions as a side that we got. Oh wow. That's wonderful, so soft melts in your mouth, the flavor of the onions, oh and the pepper in there is what makes it their classic whole hog carolina, barbecue plate again chopped up mixed up.

It's kind of a medium texture, some shreds in there mixed up with the barbecue sauce that vinegar looks like you can real. You can really evidently tell the difference between that dark meat and the light meat, not not too heavy on the vinegar, mostly a smoky juicy. Slightly fattiness of the pork another great plate of barbecue in north carolina and she said the classic plate comes with barbecue, potato salad coleslaw. This would be like the classic standard.

It's that crunch and that refreshing aspect that i really like about it. I mean you can already tell how this is a total different rib experience from the other ribs, the leftover ribs, that we had. Okay and that's a dry rub all the actual sweetness of the meat on the bone, moistness, the mix of fat and then yeah that dry spice rub. Oh that's, delicious.

The barbecue sauce is tangy. It has that it doesn't feel too vinegary, but you can taste the vinegar in the back of your throat. It's a great blend of tanginess sweetness all together, it's a harmony of a barbecue sauce and then last thing i haven't tried yet fried okra yeah. Everything is really good here, just amazing barbecue.

This is a very popular spot. They can also accommodate a lot of people here. So it's a big family restaurant here in goldsboro just a fantastic place, another fantastic place back over to the bones: it's fun to eat. You can feel the tenderness and, of course, that incredible smokiness - and i love that, like texture of them too, a little bit of that vinegar, barbecue they're, just something so incredibly satisfying well eating meat that just slides off the bone has to be one of the most Satisfying things ever the bone becomes that clean without even trying such friendly service so down to earth.

This is an incredible place. The barbecue the sides, the the baby back ribs, the tray, ribs, absolutely delicious and they're doing something a little bit different. They offer a little bit of different things as well, which is also interesting and unique, and then again just that southern barbecue, hospitality and flavor, and so that brings us to the end of this incredible whole hog, eastern carolina, barbecue tour, ultimate barbecue tour trail. It's been a journey, it's been delicious, the friendly people and knowledgeable people that we've come across to take something like a whole hog and to be able to nurture it to slow cook it to care for it in the way that they do here is truly an Art, i will have all of the barbecue restaurants that we ate at in this video.

All there were five places that we went to i'll, have them all in the description box below, and i want to say a huge thank you for watching this video. Please remember to give it a huge thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe now and also click the little bell icon. So you'll immediately get notified of the next video that i publish and be sure to also check out more videos in this north carolina video series, thanks again for watching goodbye from goldsboro north carolina, where we end this ultimate whole hog tour, and i will see you On the next video.