Barbecue in the Triangle

Allen & Son: Keith Allen rolls out of bed every morning around 2 to fire up the pit with wood he chopped himself. “Dedication” is what it’s all about, he says. The barbecue is western style, but the sauce is eastern with a little extra fat for good measure. Be sure to shake the bottle before pouring. 6203 Millhouse Road (Rt. 86), Chapel Hill 919-942-7576

Backyard BBQ Pit: The pit master at Backyard BBQ Pit, Lloyd Lewis, grew up slowly smoking pork to perfection. He continues the tradition with fabulously moist, fine-chopped ’cue. The familyfriendly restaurant has been so popular that it now has a second location at 3218 Guess Road. 5204 Highway 55, Durham, 919-544-9911

Stephenson’s Barbecue: Just 20 miles south of Raleigh, you get the flavor and the dialect of the rural South along with barbecue cooked 15 hours for some of the smokiest pork in the state. Stephenson’s cooks almost everything from scratch, including the hand-cut fries and freshly chopped slaw. 11964 N.C. Hwy 50 North, Willow Spring, 919-894-4530

The Pit Barbecue: Has gone uptown. You get the best of both worlds with a whole-hog pit and such Southern-inspired sides as Vidalia onion rings, fried green tomatoes, and even barbecued tofu. 328 W Davie St., Raleigh, 919-829-1212

Cyndi Allison