Carolina Barbecue

a place · NCSkylight Inn BBQ

also: Skylight Inn · Pete Jones' Skylight Inn · the Skylight

B's BarbecueBum's RestaurantClyde Cooper's BBQGrady's BarbecueJack Cobb & Son Barbecue PlaceMelton's BarbecueMorris BarbequeParker's BarbecueSam Jones BBQScott's Famous BarbecueSmithfield's Chicken 'N Bar-B-QStephenson's Bar-B-QThe Fiction KitchenWilber's Barbecueabout 97 miles across
Skylight Inn BBQ and the pits around it.

A whole-hog pit in Ayden, Pitt County, opened by Walter B. 'Pete' Jones on July 8, 1947 and run by his family since. Hogs cook, heads on, over coals burned down from oak and hickory logs; the meat is chopped on a block with the crisp skin chopped through it, dressed with vinegar, salt, pepper and Texas Pete, and served on a tray with slaw and a square of dense cornbread. A wood-and-aluminum copy of the U.S. Capitol dome sits on the roof.

🐖 Whole hog🔥 Cooks over wood👪 Family-run
Written down by James Beard Foundation (2003) · True 'Cue (Campaign for Real Barbecue) · NC Barbecue Society Historic Barbecue Trail · National Geographic (1979) · Southern Foodways Alliance · The One True Barbecue (Fertel) (2016)

When they are open

MMonday: openTTuesday: openWWednesday: openTThursday: openFFriday: openSSaturday: openSSunday: closed

Monday to Saturday, 10 to 7.

open closed not published · Harvested · osm · checked 2026-09-16 · why so many close Sunday

The story Cited · wp-skylight-inn-bbq

The Jones family counts its barbecue back to 1830 and Skilton Dennis, who tradition holds sold barbecue from a covered wagon near Ayden — a claim painted on the billboard outside and repeated by the press, with no document behind it that this project has seen. Pete Jones opened the Skylight at eighteen, in 1947, having learned whole hog at his uncle Emmitt Dennis's City Cafe; he gave the place beer and a jukebox, it ran late with rowdy crowds, and the late nights ended when the town set a 7 pm curfew. In 1979 a National Geographic article called the restaurant 'the barbecue capital of the world'; the dome went up in 1984 as the family's answer, and 'Capital of 'Cue' has been on the sign since. The James Beard Foundation named it an America's Classic in 2003. Pete Jones died in 2006; the family kept the pits. Tradition holds — his son Bruce and nephew Jeff Jones run the Skylight, and grandson Samuel Jones opened Sam Jones BBQ in Winterville in 2015, then a second in Raleigh, cooking the same whole hog with a longer menu.

How it is done Cited · wp-skylight-inn-bbq

Whole hogs, heads still on, cook over charcoal the pit crew makes by burning oak and hickory logs in fireplaces beside the pits. The chop takes in tenderloin, inner meat and crisped skin together. The plate is a tray: barbecue, slaw, cornbread; the sandwich is the same on a white roll. The cornbread is stone-ground cornmeal, water and pork drippings baked flat — denser and chewier than a skillet cornbread. Barbecue chicken is the one other meat.

Today Cited · wp-skylight-inn-bbq

Open Monday to Saturday, lunch through early evening, at 4618 S Lee Street, Ayden. Cash and cards. The dome, the block and the cleavers are all still in use.

Facts

stateNC
statusopen
founded1947
fuelwood
stylesEastern North Carolina barbecue
regionEastern North Carolina
address4618 S Lee St, Ayden, NC, 28513 · Pitt County Harvested · osm
where35.4635, -77.4177 (street) · OpenStreetMap · open in maps Harvested · osm
linksSkylight Inn BBQ — official · Skylight Inn BBQ — Wikipedia
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 it is the standing example of: whole hog, wood coals, vinegar and pepper, white slaw.and of this page it says: its best-known pit, in Ayden since 1947, cooking whole hogs over wood.the pitwhole hogthe cut it has never departed from; the skin goes into the chop.and of this page it says: cooks its hogs heads-on over oak and hickory coals in Ayden.dishescornbreadits cornbread is its own — a dense pork-fat cake, the one side that visitors argue about.and of this page it says: where it is a flat cake of meal, water, salt and hog drippings, cut in squares for the tray.peoplePete Jonesits founder, who cooked here from 1947 until his death in 2006.and of this page it says: the pit he opened in 1947 and ran until his death; the dome on its roof was his answer to National Geographic.peopleSam Jonesthe grandson who carried the method to his own restaurants and wrote it down in a book.and of this page it says: the family pit he grew up in and still helps run; his grandfather opened it in 1947.placesSam Jones BBQthe family's second pit, in Winterville, opened 2015.and of this page it says: the family pit it grew out of, seven miles away in Ayden, where Sam Jones and Michael Letchworth both worked.

Who points back

sauces · says of this pageSam Jones BBQ saucethe Ayden pit the family has cooked at since 1947.sauces · says of this pageTexas Petewhere the chop is dressed with vinegar, salt, pepper and Texas Pete.sauces · says of this pagevinegar-and-pepper saucewhere the chop is seasoned at the block with vinegar, salt, pepper and Texas Pete.dishes · says of this pagebarbecue chickenlists barbecue chicken as its one meat besides the hog.dishes · says of this pagebarbecue sandwichwhere the sandwich comes on a white bread roll.dishes · says of this pagebarbecue traywhere the eastern tray is pork, slaw and cornbread.dishes · says of this pagepork skinswhere the crisped skin goes through the chop with the tenderloin and inner meat.dishes · says of this pagewhite slawon the tray with barbecue and cornbread.the pit · says of this pageblock pitits hogs cook over charcoal made in fireplaces beside the pits.the pit · says of this pageburn barreluses fireplaces beside the pits instead of a drum.the pit · says of this pagechopping blockchops tenderloin, inner meat and crisped skin together at the block.the pit · says of this pagegas and electric cookersits billboard says barbecue must be cooked with wood.the pit · says of this pagehickory and oakburns oak and hickory logs in fireplaces beside its pits.the pit · says of this pagehog killingbuys its hogs from processors in Ayden; nobody kills them on the farm any more.places · says of this pageB's Barbecuethe Ayden pit fifteen miles south that the press pairs it with.places · says of this pageBum's Restaurantthe other Ayden pit, five minutes away, which claims the same Dennis root.places · says of this pageLexington Barbecuethe eastern pit that received the same James Beard America's Classic award in 2003.places · says of this pageSmithfield's Chicken 'N Bar-B-Qthe wood pit beside which Wikipedia lists it.people · says of this pageBob Garneran Our State piece of his, on Pete Jones's line that a place like this needs no sign.people · says of this pageBum Dennisthe other Ayden pit, a few blocks away, claiming the same root; Larry says his chop is coarser.people · says of this pageJim Earlya stop on the Trail he drew.people · says of this pageRien Fertelinterviewed Samuel Jones there on November 29, 2011; one of the pits his book follows.people · says of this pageSkilton Dennisits billboard names his 1830 wagon as the tradition the Jones family upholds.organizations · says of this pageCampaign for Real Barbecuewhose billboard makes the campaign's case in four tenets.organizations · says of this pageNorth Carolina Barbecue Societya Trail stop in Ayden.organizations · says of this pageSouthern Foodways Alliancean interview in its North Carolina set.words · says of this pagechoppedwhere the crisp skin is chopped through the meat on the block.words · says of this pageDown Eastin Ayden, a Down East pit in the broad sense, cooking whole hogs over wood since 1947.words · says of this pagefixinswhose tray is the fixins at their fewest: slaw and cornbread.words · says of this pagelight breadwhere the sandwich is on a white roll.words · says of this pagepitwhere the coals for the pits are burned down from oak and hickory in fireplaces beside them.stories · says of this pageHow to orderthe eastern counter where the menu is short and the answer is a tray.

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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