When it comes to pulled pork, restaurants that still burn wood in their pits are becoming an endangered species. So imagine my delight recently
when I met pit masters Vernon Carver and Donald Cozart at Backyard BBQ Pit in Durham, North Carolina.
Here’s the first thing you see when you park behind Backyard BBQ.
And here’s the second thing–meats smoked low and slow in pits darkened with age and wood smoke.
And here’s the payoff: pulled pork sandwiches so smoky and succulent, I bet you can’t eat just one. (The sauce is classic North Carolina–vinegar with hot sauce.) Smoky, tender ribs lacquered with a not-too-sweet barbecue sauce. And exemplary hush puppies and collard greens.
If you want to try barbecue at its best, this classic roadhouse is worth the trip.