Grady's Barbecue

The NC BBQ scene is like the TX BBQ scene 20 years ago. Drive the back roads away from the cities, and when you pass an isolated little cinder block building with wisps of blue smoke emanating from a chimney and plenty of cars parked outside (usually with a Pepsi sign somewhere), you stop and go inside. Grady's is a paragon of eastern Carolina whole hog style 'cue. All parts of the hog (skin, fat, belly meat, shoulder, ham) are hickory smoked, finely chopped and mixed into a delicious amalgamation and kissed with a vinegar pepper sauce for a subtle, slow burn. Every bite is different due to the different hog parts in each successive bite. And oh the sides... Butter beans, greens (cabbage and collard), rice with gravy, boiled potatoes, black eyed peas, green beans, slaw, hush puppies... A BBQ pork plate is like the apotheosis of a meat and 3. A serving of banana pudding at the end makes it worthy of a death row last meal. And all served by the nicest family you could meet... Running a business, providing jobs, and feeding the community. You should stop by and have a plate.

My family made it to Grady's just before they closed today (<3pm) and we were so glad that we did. Chicken wings, rice and gravy, butter beans, collards were all excellent. The star of the show was the pork. Chopped finer than what I'm used to, it was composed of bits of skin along with the leaner and fattier cuts of the pig - you'll get it all in one bite. The flavor was phenomenal. I'd love to try their ribs (we heard that you should call ahead and reserve them!).