Best bbq in the south

I've been to several listed here but I stopped by Wilber's BBQ in Goldsboro about a year ago and all I could say was Damn that's the best BBQ that I've ever eaten. I have been back there 10 or More times and it was absolutely amazing . Taste was the same every time. They also bottle their own sauce. It's very good but a little goes along way. It's hot and spicy. Wilber's is my go to BBQ restaurant. It's a good hour and a half from me but well worth the drive
 
Have gun-will travel said:
I've been to several listed here but I stopped by Wilber's BBQ in Goldsboro about a year ago and all I could say was Damn that's the best BBQ that I've ever eaten. I have been back there 10 or More times and it was absolutely amazing . Taste was the same every time. They also bottle their own sauce. It's very good but a little goes along way. It's hot and spicy. Wilber's is my go to BBQ restaurant. It's a good hour and a half from me but well worth the drive
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When Wilber Shirley was running it in its heyday it was consistently one of the best in the country, and certainly an iconic landmark. I have had it a couple times since the 'new' people have resurrected the joint, and I thought it was still good.

I remember going there a day or two before one of the airshows at SJAFB, all the Thunderbird pilots were in there eating, too. That was early 2000s, I think.

My mom's family was pretty tight with the Shirley's, but now that they are all gone we've lost that connection.
 
Chuckman said:
When Wilber Shirley was running it in its heyday it was consistently one of the best in the country, and certainly an iconic landmark. I have had it a couple times since the 'new' people have resurrected the joint, and I thought it was still good.

I remember going there a day or two before one of the airshows at SJAFB, all the Thunderbird pilots were in there eating, too. That was early 2000s, I think.

My mom's family was pretty tight with the Shirley's, but now that they are all gone we've lost that connection.
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I think it's better now than when wilber owned it
 
I live within 10 mins of it and we used to go a lot, since the early 2000s, I think I’ve been 4-5 times, but the chicken gravy is good. The last time I went it had enough cartilage and fat in it to reconstruct a shoulder.
 
RetiredUSNChief said:
So, what you're saying is their BBQ sucks?

Freedom is an essential ingredient!
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The food didn't totally suck, it was just ok. The Q, hush puppies, and slaw were all pretty sweet. OK, but not worthy of all the praise they get in some publications.

There was a crowd in the door when we went in, and I didn't notice the gunbuster, but saw it on the way out.
We haven't been back.
 
John said:
The food didn't totally suck, it was just ok. The Q, hush puppies, and slaw were all pretty sweet. OK, but not worthy of all the praise they get in some publications.

There was a crowd in the door when we went in, and I didn't notice the gunbuster, but saw it on the way out.
We haven't been back.
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I just looked their location up. There's a Godfather's Pizza just down the road!

When I was younger, there was a Godfather's in Lafayette, Indiana that was AWESOME for their pizza! I wonder if they're still any good? My luck I'll go and find out they've gone disappointingly downhill in the last 40 years.
 
Have gun-will travel said:
Just good food from awesome cooks using fresh local veggies and highest quality meats. Fried Chicken, pork chops, hamburger steak and the best damn BBQ in North Carolina and BBQ sauce that they make View attachment 680912
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I am partial to Scott's (sauce), also a Goldsboro product. That said, I have not had Wilber's sauce.
 
Pretty good bbq and sides were to be had at my house yesterday
 
Any list that puts red bridges bbq as good is completely untrustworthy. That place is absolute garbage. Also any place that has to "chop", "mince", or douse pork in spicy vinegar are doing it WRONG. Pork is slow smoked over hickory or pecan for 8-12 hours, pulled, and then sauce should be added by the customer to their taste. I am very biased and if you disagree with me you are wrong. The truth is out there and you should seek it. #cookyourown
 
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Tug McClutchin said:
Any list that puts red bridges bbq as good is completely untrustworthy. That place is absolute garbage. Also any place that has to "chop", "mince", or douse pork in spicy vinegar are doing it WRONG. Pork is slow smoked over hickory or pecan for 8-12 hours, pulled, and then sauce should be added by the customer to their taste. I am very biased and if you disagree with me you are wrong. The truth is out there and you should seek it. #cookyourown
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You know, Professor Peabody, that may or may not necessarily be how they fixed bbq in the Caribbean 300 years ago about the time those recipes made their way to eastern NC and VA, where it all started.
 
fieldgrade said:
You know, Professor Peabody, that may or may not necessarily be how they fixed bbq in the Caribbean 300 years ago about the time those recipes made their way to eastern NC and VA, where it all started.
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I thank Jesus every day for great smoked pork!!! I don't know how it got here or where it originally came from, but I am grateful for those saints that came before us who decided that mud wallowing stinking pigs might taste good when cooked for a long time over wood!
 
Tug McClutchin said:
I thank Jesus every day for great smoked pork!!! I don't know how it got here or where it originally came from, but I am grateful for those saints that came before us who decided that mud wallowing stinking pigs might taste good when cooked for a long time over wood!
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I think the biggest reason the porkers got cooked way back when in the south was sheer economics. Pigs were cheaper than cows.
 
fieldgrade said:
I think the biggest reason the porkers got cooked way back when in the south was sheer economics. Pigs were cheaper than cows.
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I suspect shrimp, lobster, and oysters were also made famous due to a similar situation. I have heard stories but I have done zero research on those stories. It may all be some made up grandma's tale but seems like a reasonable explanation. I am still partial to slow cooked pork. Wish it didn't shoot my blood pressure through the roof!
 
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fieldgrade said:
I think the biggest reason the porkers got cooked way back when in the south was sheer economics. Pigs were cheaper than cows.
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Probably helped that they bred prolifically on their own and would run wild in virtually any environment as well.
 
Unless you're using a wooden barbeque rack over an open fire to dry, smoke, or roast meat, especially fish, then you ain't barbequing.

If you REALLY want to be traditional, that is.

And given that pigs didn't make it to the New World until 1493 (in the Carribean), it's a given that barbeque did NOT involve pork at all up until that point.

And to further stir the pot, I direct your attention to the following thread about beef bacon:

Beef bacon at Walmart ,, what this ?

Never seen it before, have you ? $8's worth.
carolinafirearmsforum.com carolinafirearmsforum.com

Let the war escalate!
 
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