{
 "schema": 1,
 "id": "stameys-barbecue",
 "type": "place",
 "names": {
  "name": "Stamey's Barbecue",
  "aliases": [
   "Stamey's",
   "Stamey's Old Fashioned Barbecue"
  ],
  "sort": "Stameys Barbecue"
 },
 "region": [
  "nc-piedmont"
 ],
 "facets": {
  "state": "NC",
  "status": "open",
  "founded": "1953",
  "fuel": "wood",
  "styles": [
   "lexington"
  ]
 },
 "text": {
  "what": "The Greensboro pork-shoulder house of the Stamey family, opened by Warner Stamey in 1953 as a drive-in on High Point Road (now West Gate City Boulevard) and run by his grandson Chip since 1993, with a second restaurant on Battleground Avenue. Fifteen-pound shoulders cook eight to ten hours over hickory coals; the barbecue is chopped or sliced and served with the dip, the thin red vinegar sauce of the Piedmont, red slaw and hushpuppies — which the family says Warner Stamey was the first to put beside barbecue in North Carolina. The name reaches back to a Lexington stand of 1938.",
  "story": "Charles Warner Stamey, born in 1911, the youngest of eleven, learned pit-cooking in Lexington under Jess Swicegood and Sid Weaver, the men who set up the town's first stands, and took the method home to Shelby in the 1930s. In 1938 he came back to Lexington and bought Swicegood's stand, renaming it Stamey's; Wayne Monk trained under him there before opening Lexington Barbecue in 1962. In 1953 Stamey moved to Greensboro and opened a drive-in on High Point Road; the present building replaced it in 1979. He handed the business to his son Charles in 1957, and Charles's brother Keith joined in 1970; the second generation opened the Battleground Avenue restaurant, which burned in 2016 and reopened with a drive-through in July 2017. Chip Stamey left another career to take over in 1993 and told the Southern Foodways Alliance in November 2011 that the shoulders still cook over hickory and the barbecue is still served with dip rather than squirted with sauce. The American Royal put Warner Stamey in its barbecue hall of fame in 2020.",
  "how": "Shoulders of about fifteen pounds cook eight to ten hours over hickory coals. The meat is chopped or sliced and served on a tray or a bun with red slaw and hushpuppies; the dip goes on at the table, not in the kitchen. Warner Stamey's hushpuppies — fried cornmeal fritters — became the bread of the Piedmont plate.",
  "today": "Open. Battleground Avenue: 2812 Battleground Avenue, Greensboro, Monday to Saturday 11 to 9, per OpenStreetMap (checked August 2026). The 1953 site on West Gate City Boulevard is the other restaurant."
 },
 "kin": [
  {
   "to": "lexington",
   "as": "the style, carried from Lexington to Greensboro in 1953 by the man who taught half its cooks.",
   "rel": "whole"
  },
  {
   "to": "pork-shoulder",
   "as": "the cut, fifteen pounds, eight to ten hours.",
   "rel": "part"
  },
  {
   "to": "lexington-dip",
   "as": "the sauce, served at the table; 'dip' is the family's word.",
   "rel": "sauce"
  },
  {
   "to": "hushpuppies",
   "as": "the family says Warner Stamey was the first to serve them with barbecue in the state.",
   "rel": "serves"
  },
  {
   "to": "red-slaw",
   "as": "on the tray.",
   "rel": "serves"
  },
  {
   "to": "hickory-and-oak",
   "as": "hickory coals, still.",
   "rel": "part"
  },
  {
   "to": "warner-stamey",
   "as": "its founder, who bought his teacher's stand in 1938 and moved the name to Greensboro in 1953.",
   "rel": "person"
  },
  {
   "to": "jess-swicegood",
   "as": "the Lexington man whose stand Stamey bought and renamed in 1938.",
   "rel": "origin"
  },
  {
   "to": "sid-weaver",
   "as": "the other Lexington pioneer Stamey learned from.",
   "rel": "origin"
  },
  {
   "to": "wayne-monk",
   "as": "trained under Stamey in Lexington before opening his own pit in 1962.",
   "rel": "descendant"
  },
  {
   "to": "lexington-barbecue",
   "as": "the pit of Stamey's pupil, still cooking in Lexington.",
   "rel": "descendant"
  },
  {
   "to": "southern-foodways-alliance",
   "as": "recorded Chip Stamey in 2011.",
   "rel": "kin"
  }
 ],
 "geo": {
  "lat": 36.11161,
  "lon": -79.83095,
  "precision": "street",
  "source": "OpenStreetMap"
 },
 "address": {
  "street": "2812 Battleground Ave",
  "city": "Greensboro",
  "county": "Guilford",
  "state": "NC",
  "postcode": "27408"
 },
 "links": [
  {
   "label": "Stamey's Barbecue — official history",
   "url": "https://www.stameys.com/history"
  },
  {
   "label": "Stamey's Barbecue — SFA oral history with Chip Stamey (2011)",
   "url": "https://www.southernfoodways.org/interview/stameys-barbecue/"
  }
 ],
 "sources": [
  "s:web-stameys-history",
  "s:sfa-stameys-barbecue",
  "s:osm",
  "s:web-truecue-nc",
  "s:web-barbecuebros-nc-trail"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:web-stameys-history"
  },
  "fields": {
   "facets": {
    "tier": "cited",
    "source": "s:web-stameys-history",
    "note": "founded = the Greensboro restaurant, 1953; the Lexington Stamey's dates from 1938"
   },
   "text.today": {
    "tier": "harvested",
    "source": "s:osm",
    "note": "harvest row way/324238125, check_date 2026-08-08; the Gate City Blvd restaurant is not in the harvest"
   },
   "geo": {
    "tier": "harvested",
    "source": "s:osm"
   },
   "address": {
    "tier": "harvested",
    "source": "s:osm"
   },
   "hours": {
    "tier": "harvested",
    "source": "s:osm"
   }
  }
 },
 "confidence": "high",
 "needs_verification": false,
 "images": [],
 "updated": "2026-09-16",
 "tags": [
  {
   "tag": "wood-cooked",
   "source": "s:web-truecue-nc",
   "tier": "harvested",
   "note": "True 'Cue certified at Greensboro. Fifteen-pound shoulders cook eight to ten hours over hickory coals.",
   "url": "http://www.truecue.org/true-cue-nc"
  },
  {
   "tag": "family-run",
   "source": "s:web-stameys-history",
   "tier": "cited",
   "note": "Opened by Warner Stamey in 1953 and run by his grandson Chip since 1993."
  }
 ],
 "recognitions": [
  {
   "by": "true-cue",
   "what": "certified wood-only pit, listed as Stamey's Barbecue, Greensboro",
   "source": "s:web-truecue-nc",
   "url": "http://www.truecue.org/true-cue-nc"
  },
  {
   "by": "ncbs-trail",
   "what": "a stop on the Historic Barbecue Trail, listed as Stamey's Barbecue, Greensboro",
   "source": "s:web-barbecuebros-nc-trail",
   "url": "https://barbecuebros.co/nc-historic-barbecue-trail/"
  },
  {
   "by": "sfa",
   "what": "an oral history recorded with the pit",
   "source": "s:sfa-stameys-barbecue"
  }
 ],
 "hours": {
  "open": [
   "Mo",
   "Tu",
   "We",
   "Th",
   "Fr",
   "Sa"
  ],
  "text": "Monday to Saturday, 11 to 9.",
  "source": "s:osm",
  "url": "https://www.openstreetmap.org/way/324238125",
  "tier": "harvested",
  "checked": "2026-09-16",
  "note": "OSM way/324238125, checked 2026-08-08: the Battleground Avenue house, with no rule either way for Sunday. The Gate City Boulevard restaurant is not in the harvest."
 },
 "blurb": "The Greensboro pork-shoulder house of the Stamey family, opened by Warner Stamey in 1953 as a drive-in on High Point Road (now West Gate City Boulevard) and run by his grandson Chip since 1993, with a second restaurant…",
 "region_terms": [
  {
   "key": "nc-piedmont",
   "name": "The North Carolina Piedmont",
   "state": "NC",
   "note": "Lexington, the Triad, Charlotte; 'Western' or 'Lexington-style' in barbecue talk"
  }
 ],
 "kin_out": [
  {
   "to": "lexington",
   "type": "style",
   "name": "Lexington-style barbecue",
   "as": "the style, carried from Lexington to Greensboro in 1953 by the man who taught half its cooks.",
   "rel": "whole"
  },
  {
   "to": "pork-shoulder",
   "type": "pit",
   "name": "pork shoulder",
   "as": "the cut, fifteen pounds, eight to ten hours.",
   "rel": "part"
  },
  {
   "to": "lexington-dip",
   "type": "sauce",
   "name": "Lexington dip",
   "as": "the sauce, served at the table; 'dip' is the family's word.",
   "rel": "sauce"
  },
  {
   "to": "hushpuppies",
   "type": "dish",
   "name": "hushpuppies",
   "as": "the family says Warner Stamey was the first to serve them with barbecue in the state.",
   "rel": "serves"
  },
  {
   "to": "red-slaw",
   "type": "dish",
   "name": "red slaw",
   "as": "on the tray.",
   "rel": "serves"
  },
  {
   "to": "hickory-and-oak",
   "type": "pit",
   "name": "hickory and oak",
   "as": "hickory coals, still.",
   "rel": "part"
  },
  {
   "to": "warner-stamey",
   "type": "person",
   "name": "Warner Stamey",
   "as": "its founder, who bought his teacher's stand in 1938 and moved the name to Greensboro in 1953.",
   "rel": "person"
  },
  {
   "to": "jess-swicegood",
   "type": "person",
   "name": "Jess Swicegood",
   "as": "the Lexington man whose stand Stamey bought and renamed in 1938.",
   "rel": "origin"
  },
  {
   "to": "sid-weaver",
   "type": "person",
   "name": "Sid Weaver",
   "as": "the other Lexington pioneer Stamey learned from.",
   "rel": "origin"
  },
  {
   "to": "wayne-monk",
   "type": "person",
   "name": "Wayne Monk",
   "as": "trained under Stamey in Lexington before opening his own pit in 1962.",
   "rel": "descendant"
  },
  {
   "to": "lexington-barbecue",
   "type": "place",
   "name": "Lexington Barbecue",
   "as": "the pit of Stamey's pupil, still cooking in Lexington.",
   "rel": "descendant"
  },
  {
   "to": "southern-foodways-alliance",
   "type": "org",
   "name": "Southern Foodways Alliance",
   "as": "recorded Chip Stamey in 2011.",
   "rel": "kin"
  }
 ],
 "source_list": [
  {
   "id": "s:web-stameys-history",
   "kind": "web",
   "title": "History",
   "publisher": "Stamey's Barbecue, Greensboro NC",
   "url": "https://www.stameys.com/history",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:sfa-stameys-barbecue",
   "kind": "oral-history",
   "title": "Stamey's Barbecue — Chip Stamey, interviewed by Rien T. Fertel, 18 Nov 2011",
   "publisher": "Southern Foodways Alliance",
   "url": "https://www.southernfoodways.org/interview/stameys-barbecue/",
   "accessed": "2026-09-15"
  },
  {
   "id": "s:osm",
   "kind": "dataset",
   "title": "OpenStreetMap — places tagged cuisine=barbecue in North Carolina and South Carolina",
   "url": "https://www.openstreetmap.org/copyright",
   "license": "ODbL 1.0",
   "note": "harvested by tools/harvest_osm.py via the Overpass API; share-alike"
  },
  {
   "id": "s:web-truecue-nc",
   "kind": "web",
   "title": "True 'Cue NC — certified pits",
   "publisher": "The Campaign for Real Barbecue",
   "url": "http://www.truecue.org/true-cue-nc",
   "accessed": "2026-09-16",
   "note": "Certification, as the page states it: wood coals or charcoal as the sole heat source; no electricity or gas except to ignite the wood, keep the finished barbecue warm, or reheat it. 68 pits listed on 2026-09-16."
  },
  {
   "id": "s:web-barbecuebros-nc-trail",
   "kind": "web",
   "title": "NC Historic Barbecue Trail",
   "publisher": "Barbecue Bros",
   "url": "https://barbecuebros.co/nc-historic-barbecue-trail/",
   "accessed": "2026-09-16",
   "note": "Page updated 2017-12-04. Stands in for the NC Barbecue Society's own roster: ncbbqsociety.com did not resolve on 2026-09-16 and the Wayback Machine holds no snapshot of its trail page."
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:web-stameys-history"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:web-stameys-history"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:web-stameys-history"
  },
  "text.today": {
   "tier": "harvested",
   "source": "s:osm",
   "note": "harvest row way/324238125, check_date 2026-08-08; the Gate City Blvd restaurant is not in the harvest"
  },
  "geo": {
   "tier": "harvested",
   "source": "s:osm"
  },
  "address": {
   "tier": "harvested",
   "source": "s:osm"
  }
 },
 "primary_image": null,
 "tag_facts": [
  {
   "key": "wood-cooked",
   "label": "Cooks over wood",
   "icon": "🔥",
   "group": "pit",
   "evidence": "True 'Cue certification, the NCBS Historic Barbecue Trail, the SCBA, an SFA interview, a press piece describing the pit, the pit's own site",
   "resources": [
    "r:true-cue",
    "r:ncbs-trail",
    "r:scba-trail"
   ],
   "source": "s:web-truecue-nc",
   "note": "True 'Cue certified at Greensboro. Fifteen-pound shoulders cook eight to ten hours over hickory coals.",
   "tier": "harvested",
   "url": "http://www.truecue.org/true-cue-nc"
  },
  {
   "key": "family-run",
   "label": "Family-run",
   "icon": "👪",
   "group": "ownership",
   "evidence": "a press profile or the business's own history",
   "resources": [],
   "source": "s:web-stameys-history",
   "note": "Opened by Warner Stamey in 1953 and run by his grandson Chip since 1993.",
   "tier": "cited",
   "url": ""
  }
 ],
 "recognition_facts": [
  {
   "key": "true-cue",
   "label": "True 'Cue (Campaign for Real Barbecue)",
   "what": "certified wood-only pit, listed as Stamey's Barbecue, Greensboro",
   "url": "http://www.truecue.org/true-cue-nc",
   "year": null,
   "source": "s:web-truecue-nc"
  },
  {
   "key": "ncbs-trail",
   "label": "NC Barbecue Society Historic Barbecue Trail",
   "what": "a stop on the Historic Barbecue Trail, listed as Stamey's Barbecue, Greensboro",
   "url": "https://barbecuebros.co/nc-historic-barbecue-trail/",
   "year": null,
   "source": "s:web-barbecuebros-nc-trail"
  },
  {
   "key": "sfa",
   "label": "Southern Foodways Alliance",
   "what": "an oral history recorded with the pit",
   "url": "",
   "year": null,
   "source": "s:sfa-stameys-barbecue"
  }
 ],
 "acclaim": 3,
 "kin_in": [
  {
   "from": "lexington",
   "type": "style",
   "name": "Lexington-style barbecue",
   "as": "Warner Stamey's Greensboro pit, opened 1953, with the brick pits built in the late 1960s.",
   "rel": "place"
  },
  {
   "from": "lexington-dip",
   "type": "sauce",
   "name": "Lexington dip",
   "as": "Warner Stamey's Greensboro pit, which carried the dip out of Lexington in 1953.",
   "rel": "served-at"
  },
  {
   "from": "hushpuppies",
   "type": "dish",
   "name": "hushpuppies",
   "as": "which calls hushpuppies with barbecue a Stamey's invention.",
   "rel": "served-at"
  },
  {
   "from": "brick-pit",
   "type": "pit",
   "name": "brick pit",
   "as": "the Greensboro pit house on the Historic Barbecue Trail.",
   "rel": "place"
  },
  {
   "from": "pork-shoulder",
   "type": "pit",
   "name": "pork shoulder",
   "as": "a Greensboro shoulder pit interviewed for the Southern Foodways Alliance's North Carolina project.",
   "rel": "place"
  },
  {
   "from": "lexington-barbecue",
   "type": "place",
   "name": "Lexington Barbecue",
   "as": "the Greensboro house of Monk's teacher.",
   "rel": "kin"
  },
  {
   "from": "bob-garner",
   "type": "person",
   "name": "Bob Garner",
   "as": "written up by him for Our State in 2012.",
   "rel": "place"
  },
  {
   "from": "jess-swicegood",
   "type": "person",
   "name": "Jess Swicegood",
   "as": "the name on his old stand from 1938, carried to Greensboro in 1953.",
   "rel": "descendant"
  },
  {
   "from": "jim-early",
   "type": "person",
   "name": "Jim Early",
   "as": "a stop on the Trail he drew.",
   "rel": "place"
  },
  {
   "from": "rien-fertel",
   "type": "person",
   "name": "Rien Fertel",
   "as": "interviewed Chip Stamey there in November 2011.",
   "rel": "place"
  },
  {
   "from": "sid-weaver",
   "type": "person",
   "name": "Sid Weaver",
   "as": "the Greensboro house of his pupil, two steps from the tent.",
   "rel": "descendant"
  },
  {
   "from": "warner-stamey",
   "type": "person",
   "name": "Warner Stamey",
   "as": "the Greensboro house he opened as a drive-in in 1953, run by his grandson Chip since 1993.",
   "rel": "place"
  },
  {
   "from": "wayne-monk",
   "type": "person",
   "name": "Wayne Monk",
   "as": "his teacher's Greensboro house, opened in 1953 while Monk was still learning.",
   "rel": "kin"
  },
  {
   "from": "north-carolina-barbecue-society",
   "type": "org",
   "name": "North Carolina Barbecue Society",
   "as": "a Trail stop in Greensboro.",
   "rel": "place"
  },
  {
   "from": "southern-foodways-alliance",
   "type": "org",
   "name": "Southern Foodways Alliance",
   "as": "an interview in its North Carolina set.",
   "rel": "place"
  }
 ]
}