About
Most barbecue restaurants have introduced gas or electric cooking methods, but not us! We still slow cook our barbecue over a pit of hardwood hickory coals. The brick pits are completely enclosed, except for a bit of breathing room at the bottom. The hardwood coals are carefully monitored because they will dry the face of the pork if they get too hot. As each 15-pound pork shoulder cooks, the drippings fall onto the hot coals, sending the hickory smoke flavor into the pork. Once the tender pork is done, it is chopped or sliced to order, ensuring the freshest plate for our customers. No meal is complete without at least some of Stamey's keys to lasting barbecue success: Wood Cooked Pork Barbecue, Smiling service, Stamey's slaw, Fresh Brewed Sweet tea, Homemade cobbler and Hot Hushpuppies (introduced to North Carolina barbecue diners by founder Warner Stamey, himself!)
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