Unearth The Voyage
North Carolina takes its barbecue seriously, and nowhere is that passion more visible than at the buffet table. From the vinegar-soaked pork of the east to the tomato-tinged sauces of the west, these all-you-can-eat spots serve up traditions that have been perfected over generations. Whether you’re a lifelong Tar Heel or just passing through, these nine buffets offer a delicious taste of what makes Carolina barbecue legendary.
Casey’s Buffet BBQ & Home Cooking — Wilmington
Coastal Wilmington boasts a true treasure where Eastern North Carolina barbecue meets soul food comfort. People arrive early, sometimes before the doors even open, because they know what’s waiting inside. The buffet line stretches long with vinegar-based pulled pork that’s been smoked to perfection, golden fried chicken with a crackling crust, and sides that taste like Sunday dinner at grandma’s house.
Mac and cheese comes out bubbling hot, collard greens simmer with just the right amount of tang, and the cornbread crumbles perfectly on your fork. Save room for dessert, though, because the banana pudding has earned its own fan club. Creamy layers of vanilla wafers and fresh bananas make it impossible to leave without at least one serving.
Fuller’s Old Fashioned BBQ & Buffet — Fayetteville
No fancy decorations or trendy twists here—just honest, down-home barbecue that’s fed military families and locals for years. Fuller’s keeps things simple and does them right. Whole hog pork takes center stage, cooked low and slow until it practically falls apart, while ribs come off the smoker with a beautiful bark and meat that slides right off the bone.
Fried chicken gets just as much love as the barbecue, crispy on the outside and juicy within. Classic sides fill out the buffet: creamy coleslaw, baked beans sweetened just enough, and hush puppies that disappear fast. The atmosphere feels welcoming and unpretentious, exactly what a proper Carolina barbecue joint should be. Portions are generous, prices are fair, and nobody leaves hungry.
Ralph’s Barbecue — Weldon
Since 1941, this small-town institution has been smoking pork shoulders over oak and hickory for over twelve hours straight. That’s longer than most people sleep, and you can taste every minute of it. Ralph’s represents old-school Eastern North Carolina barbecue at its finest—vinegar-based, tangy, and smoky in a way that modern shortcuts can never replicate.
Locals don’t just eat here; they defend it fiercely in any barbecue debate. The Brunswick stew simmers thick with vegetables and meat, perfect for soaking up with a piece of cornbread. Side dishes rotate but always feel homestyle and genuine. Walking into Ralph’s feels like stepping back in time, when barbecue wasn’t trendy—it was just how folks ate.
McCall’s BBQ & Seafood — Goldsboro
Where else can you pile smoked pork and fried shrimp on the same plate without anyone batting an eye? McCall’s figured out that Eastern North Carolina’s love for vinegar-based barbecue pairs surprisingly well with coastal seafood favorites. The buffet stretches wide with options that honor both traditions, giving diners the best of land and sea.
Pulled pork shows off that distinctive smoke ring that pitmasters dream about, while fresh-caught seafood gets the crispy fried treatment it deserves. Hush puppies come out hot and sweet, the kind you eat three of before remembering you need room for everything else. Homestyle sides round out the spread—collards, beans, slaw, and more. It’s an unexpected combination that works beautifully, proving North Carolina knows how to feed people right.
Gardner’s Barbecue (Flagship 301) — Rocky Mount
Since 1972, Gardner’s has served as the measuring stick by which other Eastern North Carolina barbecue gets judged. Locals call it a benchmark, and they’re not exaggerating. Whole hog barbecue flows continuously from the kitchen to the buffet line, ensuring every plate gets fresh, properly smoked meat with that essential vinegar tang.
Sweet tea pours ice-cold and strong enough to make your teeth hurt in the best way. Cornbread crumbles just right, neither too dry nor too cake-like. The sides rotate through all the classics, prepared the way generations have done it. What makes Gardner’s special isn’t gimmicks or fusion experiments—it’s consistency and respect for tradition. People drive from surrounding counties just to eat here, and they’ve been doing it for decades without any sign of slowing down.
Sims Country Bar-B-Que — Granite Falls
Up in the mountains, barbecue takes on a different character—tomato-based sauces replace vinegar, and Friday nights turn into full-blown celebrations. The Sims family runs this place with mountain pride, serving Western North Carolina-style barbecue that’s sweeter and richer than its eastern cousin. Smoked meats pile high on the buffet, glazed with that distinctive red sauce locals grew up loving.
But here’s what makes Sims truly special: Friday nights feature live bluegrass music and clogging performances. Your dinner comes with entertainment, turning a meal into an evening event. Generous sides include mountain favorites like green beans cooked with fatback and creamy mac and cheese. The atmosphere feels like a family reunion where everyone’s invited, and the music keeps your toes tapping between bites.
Bum’s Restaurant — Ayden
Four generations of the same family have been cooking whole hogs overnight in brick pits, and that dedication shows in every bite. Bum’s doesn’t take shortcuts or follow trends—they do things the way great-grandpa did them, because why mess with perfection? The distinctive smoky flavor comes from hours of patient cooking, not liquid smoke or fancy injections.
Chopped pork arrives at your table tender and flavorful, paired with yellow cornbread that’s slightly sweet and collard greens that have simmered long enough to develop deep flavor. Fair warning: this place only takes cash, and they’re closed Sundays. Those quirks don’t bother regulars one bit. They know quality requires commitment, and Bum’s has been committed since long before barbecue became fashionable. It’s authentic Carolina cooking at its finest.
Grandsons Buffet — Hope Mills
When locals say the buffet here is expansive, they mean you’ll need multiple trips just to sample everything. Pulled pork displays that coveted smoke ring that tells you it’s been properly smoked, not rushed through a gas oven. Country-style steak sits alongside hand-breaded chicken that’s been fried to golden perfection, giving meat-lovers plenty of options before they even reach the sides.
Speaking of sides, the selection runs deep: creamy mashed potatoes, green beans, candied yams, and more. But save room—seriously—because the banana pudding topped with fresh meringue has converted many dessert skeptics. The meringue gets torched until the peaks turn golden brown, adding a slight crunch to all that creamy sweetness. Grandsons understands that buffets should offer variety without sacrificing quality, and they deliver on both fronts consistently.
Ron’s Barn Barbecue & Seafood — Coats
A converted tobacco barn might seem like an unusual place for a buffet, but somehow it feels exactly right. Ron’s took a piece of North Carolina agricultural history and transformed it into a barbecue destination that honors both past and present. Wooden beams overhead and rustic details remind you where you are, while the food brings you firmly into the delicious now.
BBQ chicken gets special attention here, smoked until the skin crisps and the meat stays juicy underneath. Brunswick stew simmers thick and hearty, filled with vegetables and meat in a tomato base that warms you from the inside. Fresh cornbread comes out regularly, still warm enough to melt butter on contact. The seafood side of the menu adds variety, proving that landlocked doesn’t mean seafood-less. Ron’s creates an experience that’s uniquely Carolina: practical, flavorful, and welcoming.
