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Following the BBQ Trail to Stephenson’s BBQ in Willow Spring, NC
NC BBQ Society Historic Trail Historic Pit # 7: The wonderful pork offered by Stephenson’s Barbecue is cooked over coals for about seven hours. The meat is then turned and slowly cooked for another two hours. Paul then leaves the meat on the pits six or eight hours more to smoke. The pit is three bricks thick. The heat in the bricks and the dying coals cause the meat to drip slowly all night. It is chopped first thing the next morning. This dripping produces smoke for hours and the barbecue has more smoke flavor than any I have ever tasted. It is absolutely wonderful. The outside brown and the fat are separated from the rest of the meat. The outside brown is chopped real fine. Some of the fat is chopped fine as well and blended back with the hand-chopped meat. The cooking methods and the chopping and blending produce an outstanding barbecue product. Keep reading at ncbbqsociety.com.
—Excerpt from The Best Tar Heel Barbecue Manteo to Murphy by Jim Early.
Like — Jim Early, NC BBQ Society
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