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.
Our incredible sauces are so delicious that they’ve almost taken on a life of their own as local celebrities! We’ll share our secret recipes with you for…
Used on pork BBQ, this is our version of traditional Eastern North Carolina vinegar-based sauce.
Just the right touch of crushed red pepper adds great flavor with a kick to our Regular Sauce!
Created by adding butter and garlic to our Regular vinegar-based sauce, this is our original wing sauce. You’ll also use it as the standard sauce for Tuna-Que.
Rib Roarin’ Sauce
Used on beef, turkey, ribs, and chicken, this tangy tomato-based sauce is usually applied during the last five minutes of preparation.
This sweet and spicy tomato-based sauce is basted on our chicken to caramelize during the final stage in the oven. The chicken receives another basting as it’s ordered and goes out to the customer.
“Alabama White” Sauce
You may never have this style of BBQ sauce unless you are able to make your way down to a BBQ restaurant in Alabama or you come into Pigman’s Bar-B-Que. Mayonnaise and a variety of pepper and spices are used to achieve this sauce’s unique color and taste.
Rub-a-Dub Rib Rub
A proprietary blend of savory spices lends a special sensational flavor to this sauce, which is used on St. Louis ribs and smoked chickens.