Allen & Son Barbeque
Pork is only as good as the hickory wood it’s cooked on. That’s why Keith Allen personally splits the hickory logs that Allen & Son Barbeque uses before putting them in the smoker. “This business of cooking barbecue has to be done a certain way — it has to be done right,” he insists. “When we get so that we can't do it the right way, we'll just pull the name off the sign and go home.” This restaurant is on The North Carolina Barbecue Society Historic Trail.
Can't-Miss Menu Item: Hush puppies
Tuesday-Wednesday, 10 a.m.-5 p.m. Thursday-Saturday, 10 a.m.-8 p.m. Closed Sunday and Monday.