Richard hand chops the barbecue. It is chopped larger than most, but not coarse. It has a good smoky pork flavor and deep smoke penetration from the slow roasting. It is very fresh. The inside white mixed with the outside brown keeps the ’cue moist. It was surprisingly good without sauce. With the sauce, your taste buds tell you that you are somewhere east of Raleigh as it tastes like a fine offering of Eastern North Carolina-style barbecue.
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