Located in the eastern city of Wilson, North Carolina, Parker's serves over 150 smoked pigs and 8,000 fried chickens to 20,000 customers each week.
Parker's Barbecue —
Located in the eastern city of Wilson, North Carolina, Parker's serves over 150 smoked pigs and 8,000 fried chickens to 20,000 customers each week.
Denny Culbert/Courtesy Southern Foodways Alliance
Catering to crowds is part of the Parker's mythos; on one brilliant afternoon in 1954, founders Ralph Parker, Graham Parker, and Henry Parker Brewer fed 17,000 chopped barbecue plates in one day.
Parker's Barbecue —
Catering to crowds is part of the Parker's mythos; on one brilliant afternoon in 1954, founders Ralph Parker, Graham Parker, and Henry Parker Brewer fed 17,000 chopped barbecue plates in one day.
Denny Culbert/Courtesy Southern Foodways Alliance
Parker's serves over 150 smoked pigs and 8,000 fried chickens to 20,000 customers each week.
Parker's Barbecue —
Parker's serves over 150 smoked pigs and 8,000 fried chickens to 20,000 customers each week.
Denny Culbert/Courtesy Southern Foodways Alliance
Pigs smoke on the pit at Parker's.
Parker's Barbecue —
Pigs smoke on the pit at Parker's.
Denny Culbert/Courtesy Southern Foodways Alliance
It's not Eastern Carolina barbecue without vinegar sauce.
Parker's Barbecue —
It's not Eastern Carolina barbecue without vinegar sauce.
Denny Culbert/Courtesy Southern Foodways Alliance
Donald Williams and Kevin Lamm (two of the three owners) greet each patron at the entrance.
Parker's Barbecue —
Donald Williams and Kevin Lamm (two of the three owners) greet each patron at the entrance.
Denny Culbert/Courtesy Southern Foodways Alliance
Sides include barbecue boiled potatoes, Brunswick stew, french fries and hush puppies.
Parker's Barbecue —
Sides include barbecue boiled potatoes, Brunswick stew, french fries and hush puppies.
Denny Culbert/Courtesy Southern Foodways Alliance
A group of young men in 1950s-style, white paper caps stand in formation ready to usher the next group to their table.
Parker's Barbecue —
A group of young men in 1950s-style, white paper caps stand in formation ready to usher the next group to their table.
Denny Culbert/Courtesy Southern Foodways Alliance
Owner Kevin Lamm told the Southern Foodways Alliance: ''We had a gentleman yesterday, he's been coming fifty years. There's not a day that goes by we don't meet somebody like that. They'll say boy, 'It's just like it was fifty years ago.' And you hear that more than anything, so we know we're consistent.''
Parker's Barbecue —
Owner Kevin Lamm told the Southern Foodways Alliance: ''We had a gentleman yesterday, he's been coming fifty years. There's not a day that goes by we don't meet somebody like that. They'll say boy, 'It's just like it was fifty years ago.' And you hear that more than anything, so we know we're consistent.''
Denny Culbert/Courtesy Southern Foodways Alliance
It takes a very special seasoning to make it a Parker's Barbecue pig.
Parker's Barbecue —
It takes a very special seasoning to make it a Parker's Barbecue pig.
Denny Culbert/Courtesy Southern Foodways Alliance