Stamey's has been serving its staple "Lexington-style" barbecue pork and its "secret sauce" to Triad diners since 1930. Every day, Stamey's Pitmasters come in before the sun to light the fire and start cooking that famous barbecue, a backbreaking process that can take nine to ten hours. Stamey's still slow cooks its barbecue over a pit of hardwood hickory coals. The brick pits are completely enclosed, except for a bit of breathing room at the bottom, and the hardwood coals are carefully monitored because if they get too hot, they will dry the face of the pork sitting on a wire rack 24 inches above. As each 15-pound pork shoulder cooks, it drips onto the hot coals, sending the hickory smoke flavor back up into the pork. Stamey's knows to be the keys to lasting barbecue success: Smiling Service, Stamey's slaw, sweet tea, homemade cobbler and the occasional hushpuppy, a barbecue must-have introduced to the fine chefs of Lexington in the 50's by Mr. C. Warner Stamey himself.

Website: stameys.com

Phone: (336) 299-9888