Pulled pork, hush puppies, coleslaw, & baked beans on tray

What is North Carolina Style BBQ?

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.

Pork BBQ

Authentic North Carolina BBQ. Pigman’s Signature Slow Smoked Pork BBQ is pulled and then mixed with our Regular vinegar-based sauce.

Beef BBQ

Pulled smoked brisket mixed with our Rib Roarin’ tomato-based sauce.

Turkey-Que

Also a proprietary recipe, turkey breast is slowly smoked and smothered in “Rib Roarin’ Sauce.”

Tuna-Que

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.

BBQ Chicken

One-half chicken, rubbed with our Rib Rub, slowly baked, then finished with our sweet and spicy Cock Sauce.

Three sauces: Hot Sauce, Regular Sauce, Rib Roarin' Sauce

Sauces to Celebrate

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…

Regular Sauce

Used on pork BBQ, this is our version of traditional Eastern North Carolina vinegar-based sauce.

Hot Sauce

Just the right touch of crushed red pepper adds great flavor with a kick to our Regular Sauce!

Grillin’ 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.

Cock Sauce

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.

Full Pigman's meal: rack of ribs, barbecued chicken, hush puppies, baked beans, coleslaw

Outer Banks Ham

ham-restaurant-outer-banks-north-carolinaVirginia Style Ham in the Outer Banks

It is as much tradition as it is delicious. Country ham is a favorite of locals and tourists alike in the Outer Banks of North Carolina. And the reason why is simple…it is delicious. Following in the tradition of other incredibly tasty pork products (all cooked fresh and for hours at Pigman, of course) ham explodes with flavor.

By Ham, I do not mean the processed pink imposter sitting in the deli case at the supermarket. Granted, there really is no “bad” ham, there are only a few great hams. The greatest of those is the country ham famous in Virginia and Carolina that dates back to the first settlers.

What is Virginia Style Ham in the Outer Banks?

Virginia style ham involves the salt curing of ham. Salt curing goes back to ancient times as an effective and plentiful means to preserve meat. In Colonial Virginia and North Carolina, that principle held weight with the need to cure and preserve pork as the natives reintroduced salt curing to the Colonists.  And thus a tradition of this Virginia, salt cured Ham, was part of the American diet.

This method of curing was so effective that the colonies would ship the Hams back to England in exchange for other goods. Salt curing guaranteed it’s freshness. According to historical documents the ham became a sensation in Europe and even royalty adopted it as a staple of the banquet table. Who can blame them.

Naturally we combine the best of the Virginia Country Ham with the smoking process so prevalent in world class North Carolina barbecue. I affectionately call this Outer Banks Ham, which is of course on the Pigman menu.

What Is Curing?

Naturally curing is the process of using salt to preserve the ham. It is as much history as it is a culinary methods. A big part of trade and survival in the American Colonial world was because of the industry and production of these hams. As an export it helped America get the things they needed from England.

As far as the method, here is a little breakdown

Salt is infused into the ham until it reaches a saturation. The Ham will be stiff and thoroughly cured as the salt is worked through ALL of the ham. The salt draws out moisture. This inhibits bacteria growth. It also gives it a distinct flavor. Then it is ready for smoking.

ham-north-carolinaWhat makes Pigman Ham different

In the tradition of our Colonial heritage, the Pigman Ham’s are cured for months before they are even ready for the smoker. Than we soak them overnight. This helps to reduce the amount of salt in the ham. After the soak, the real flavor process begins. Like all Pigman pork the ham’s will be smoked for hours. We can then slice it thick or thin depending on how you like it.

What are some keys to the ham smoking process?

I have seen scores of advise on the key to smoking great ham. Some use Oakwood. Some use hickory. Some use small chips of Applewood. I think the real key is time. Smoking the ham for a long long time is going to give it a delectable aroma in every savory bite. Most will never smoke their meats as long as Pigman, but you can taste the difference

If you like thin we offer our country ham or country ham and cheese roll packing lots of flavor into thinner slices. Or if you need to cater an event, have a family get together, or even catering for your wedding, call us and we can make it to whatever size you need. Here is the link to our menu for more information

And not just ham but…

Pigman offers great ribs, chicken, brisket, shredded bbq and more.