It’s the oldest style of BBQ in the nation, that’s all! Specifically, Eastern North Carolina BBQ (ENCS) is vinegar-based with a variety a spices that make every North Carolina roadside BBQ joint unique. At Pigman’s Bar-B-Que, we take all the necessary steps to make our BBQ unique as well. For example, all of our signature BBQ’s are cooked on site by smoking. We cook this way for two reasons: To cook the meat slowly to retain the natural juices, and infuse it with a blend of hickory and oak flavor. Once the meat is cooked, we add our signature sauces to the meat, thus creating BBQ. Every BBQ option we sell is hand-crafted by our production manager, and has some sort of vinegar-based sauce added to them. Although our vinegar-based BBQ options are delicious, we have discovered that there are many different palates out there to please. As a result, a few of our BBQ options have ketchup and an additional blend of proprietary spices to give our customers a “tomato-based” option. This option is often called, “ketchup-based” as well. Below are descriptions of our different BBQ options as well as a description of the sauces that correspond with each BBQ. Please commit these to memory.
Authentic North Carolina BBQ. Pigman’s Signature Slow Smoked Pork BBQ is pulled and then mixed with our Regular vinegar-based sauce.
Pulled smoked brisket mixed with our Rib Roarin’ tomato-based sauce.
Also a proprietary recipe, turkey breast is slowly smoked and smothered in “Rib Roarin’ Sauce.”
In this Pigman’s original, fresh, yellow fin tuna is slowly smoked to perfection then flaked-up in our Grillin Sauce. We add a touch of Soy Sauce for flavor. Unbelievable!
St. Louis Ribs
Dry rubbed and slowly smoked for hours then basted with our delectable Rib Roarin’ Sauce.
One-half chicken, rubbed with our Rib Rub, slowly baked, then finished with our sweet and spicy Cock Sauce.