Carolina Barbecue

a place · NCB's Barbecue

also: B's · B's Barbeque · B's Bar-B-Q

Taken at B's Barbecue, a Greenville barbecue restaurant that opened in 1977. Photographed during filming of a feature on Pitt County Brew & 'Cue Trail locations in Greenville.
Taken at B's Barbecue, a Greenville barbecue restaurant that opened in 1977. Photographed during filming of a feature on Pitt County Brew & 'Cue Trail locations in Greenville. — City of Greenville, North Carolina, Public domain

A whole-hog and chicken pit on the edge of Greenville, Pitt County, in a converted country store on a road the county named for it. Bill McLawhorn, the B, opened it in 1978 with his wife Peggy; their daughters Judy Drach, Tammy Godley and Donna McLawhorn have run it since his death in 2007. There is no telephone, no take-out menu and no closing time: the doors open at nine in the morning and shut when the day's barbecue and chicken are gone, usually early afternoon. Cash or check only. The line forms before opening.

🔥 Cooks over wood🐖 Whole hog♀ Woman-owned👪 Family-run💵 Cash only⏳ Closes when sold out
Written down by True 'Cue (Campaign for Real Barbecue) · NC Barbecue Society Historic Barbecue Trail · Southern Foodways Alliance (2009) · Our State magazine (2016)

When they are open

MMonday: unknownTTuesday: openWWednesday: openTThursday: openFFriday: openSSaturday: openSSunday: unknown

Tuesday to Saturday from 9 a.m., until it runs out.

Closes when the meat runs out, whatever the clock says.

open closed not published · Cited · web-ourstate-bs-barbecue · checked 2026-09-16 · why so many close Sunday

The story Cited · web-ourstate-a-day-at-bs

Bill McLawhorn gave up farming in 1978 and bought a convenience store just inside Greenville's city limits; he and Peggy worked out the sauce together and cooked out back, selling up front. He refused a telephone — 'If you need me, come get me' — and the refusal outlasted him. Bob Garner wrote it up for Our State in 2012 as a place of red picnic tables and cafeteria-style counter service with no promise the food would still be there at noon. Judy Drach told the Southern Foodways Alliance in 2009 that the family could have built something bigger with more staff and a day off, 'but when you start doing all that, then it's like any other restaurant and that's not what we wanted it to be.' Bill died in 2007 and the sisters took it on. The pits were once wood-fired brick; after fires the family went over to charcoal, and the pigs go on around nine at night to be ready by nine in the morning. The county renamed the road B's Barbecue Road.

How it is done Cited · web-ourstate-a-day-at-bs

Whole hogs and chickens cook overnight over charcoal, the hogs going on about 9 p.m. The pork is chopped by hand, never ground, and dressed with the McLawhorns' vinegar sauce; the chicken is sold by the half or the whole bird. In 2016 Our State printed the board: barbecue dinner $7.75, sandwich $3.75, a pound $8.50, half a chicken $7, a whole one $11.50. The customer orders at the counter and eats at a picnic table or in the car.

Today Cited · web-ourstate-bs-barbecue

Open Tuesday to Saturday from 9 a.m. until sold out, at 751 B's Barbecue Road, Greenville. No phone. Cash or check. Hours pattern from Our State (2012 and 2016); check before driving.

Facts

stateNC
statusopen
founded1978
fuelcharcoal
stylesEastern North Carolina barbecue
regionEastern North Carolina
address751 B's Barbecue Rd, Greenville, NC, 27834 · Pitt County Cited · web-ourstate-bs-barbecue
where35.6209, -77.4174 (street) · OpenStreetMap · open in maps Harvested · osm
linksB's Barbecue — SFA oral history with Judy Drach (2009) · B's Barbecue — Our State (2012) · A Day at B's Barbecue — Our State (2016)
confidencehigh · needs verification · updated 2026-09-16

Near here

Crow-flies miles; the road is always longer. The finder sorts every pit in both states from where you are.

Its kin

stylesEastern North Carolina barbecuethe style, in its plainest form: whole hog, vinegar sauce, chopped by hand.the pitwhole hogthe cut, cooked overnight over charcoal rather than wood since the fires.dishesbarbecue chickenthe other thing on the pit, sold by the half and the whole.and of this page it says: chicken halves on their own cooker, gone by early afternoon.the pitchopping blockwhere the pork is chopped by hand; the family says it is never ground.placesSam Jones BBQthe other Pitt County whole-hog house, across Greenville in Winterville, with a phone and a bar.and of this page it says: the other Pitt County whole-hog pit, on the far side of Greenville, cash only and closed when sold out.placesSkylight Inn BBQthe Ayden pit fifteen miles south that the press pairs it with.organizationsSouthern Foodways Alliancerecorded Judy Drach's oral history in 2009.and of this page it says: an interview in its North Carolina set.

Who points back

dishes · says of this pagebarbecue traywhere a plate is pork, slaw, potatoes, green beans and corn sticks.dishes · says of this pageboiled potatoeswhere the sides are slaw, potatoes or green beans, and the potatoes are what a Piedmont visitor remarks on.dishes · says of this pagecornbreadwhere the corn stick is 'bread' on the menu board.dishes · says of this pagegreen beansone of the three sides: slaw, potatoes or green beans.people · says of this pageBob Garnerhis 2012 Our State piece: red picnic tables, counter service, no promise the food lasts till noon; one of the five he named to BBQ Jew in 2011.people · says of this pageJim Earlya stop on the Trail he drew; WRAL named it in his obituary.organizations · says of this pageNorth Carolina Barbecue Societya Trail stop in Greenville.

Pictures

Sources

Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.

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