We’re here to preach the gospel of traditional southern culinary ingredients and methods. Ways that set the tables of generations before, but have been lost because they’re too time consuming and labor intensive. We serve dishes that we grew up on, that taste like home. We were raised on farms right here in Eastern North Carolina giving us a first-hand look at the work that goes into putting food on the table. From the wood that fuels our fires to the grains and vegetables in our sides, each component of our dishes is respected and treated with care. We cook with the seasons and do as little as possible to our ingredients so that you can experience them the way God intended. Our meats are served seasoned, lightly dressed, and unsauced to allow you to experience perfectly seasoned, wood smoked flavor without a masking agent. We believe that sauce should only be used to compliment meats, not cover up their natural flavors. We cook for you everyday like we would cook for our family. We never sacrifice quality for convenience or quantity. Our meats, sides, and desserts are prepared fresh daily. You won’t find reheated food around here. We’d rather disappoint you by being sold out of an item than serve you something that’s not our best. We hope your experience renews your interest in our heritage and, like any good revival, we hope you leave feeling a little better than you did when you came in.
ABOUT THE RESTAURANT
A visit to Old Colony Smokehouse is about much more than a meal. We put our heart and soul into all we do and we’re sure you’ll notice
A Market Style Experience
Our restaurant is modeled after old school meat markets. Our counter-service style may be intimidating at first, but once you experience it, you’ll question whether you ever want to deal with table service again. The line gets long at times, but it moves fast! You’ll be greeted by a meat cutter where your choice of smoked proteins will be cut fresh to order. Pick a few scratch-made sides and enjoy the numerous offerings of complimentary house-made pickled vegetables and sauces to compliment your meal. Take a seat inside or out on the covered patio and enjoy the experience. You’re welcome to order food to go, but it’s at its best when eaten right away. Be sure to save room for dessert. They’re all hand made right here in the restaurant.
GET HERE EARLY
All our dishes are prepared fresh daily for that day’s service. You’ll be certain you’re not eating yesterday’s reheated leftovers. Our meats are smoked for hours on end over locally sourced hardwoods with no assistance from gas or electric fuel. Our sides and desserts are made from scratch and we prepare just enough to accompany our meat supply for the day. We do sell out everyday. Available menu options become limited very quickly, so it’s best to come early. What time is too late? It all depends on the day. Some days we’re completely sold out by 1:30 while other days there’s still food left at 4:00. You can always call to check availability, but for the best selections of the day’s offerings, you should plan to arrive as close to opening time as possible.
THE PITMASTER
Adam Hughes is a third-generation butcher, sausage maker, certified barbecue judge, world champion pitmaster, and a champion of Food Network’s Chopped! Raised on a farm in rural Bertie County in northeastern North Carolina, hard work and doing things the right way were core values that were instilled from the beginning. Adam learned the art of all-things-meat growing up in his grandparents’ butcher shop which was a local landmark and regional destination for over 30 years. His grandfather was a hog farmer and his grandmother was a legend for her sausage making abilities. Adam’s earliest memories of barbecue are from local pig pickin’s, firehouse chicken fundraisers, and family gatherings. He developed a love for live fire cooking while attending college at East Carolina University. Adam honed his skills in barbecue competitions resulting in a world championship, numerous state championships, and countless awards for chicken, ribs, pork, brisket, sides, and desserts. In pursuit of barbecue excellence, Adam has traveled the country eating and touring the world’s greatest barbecue restaurants. Old Colony Smokehouse is the showcase of skills and knowledge acquired through years of barbecue study and trial & error, combined with old school values and work ethic.
