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Port A Pit Barbque

4.5 (25 reviews)
InexpensiveCaterers, Barbeque
Closed • 11:00 am - 7:00 pm

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PORT A PIT BARBQUE ATMOSPHERE

What's the vibe?
Moderate noise
Good for groups
Good for kids

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Recommended Reviews - Port A Pit Barbque

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Chopped BBQ & 1/4 Chicken
Arthur R.

I've had their food before and was surprisingly amazed at the good charcoal flavor their food had. So I decided to go there for Lunch, a friendly woman took our order and explained their menu and made suggestions on what was the best tasting. A very delightful and delicious visit.

Vincent L.

A secret bbq spot in Statesville. They usually provide catering service, so they only open 3 days a week. Smoke chicken and side of potato is my favorite. Chicken is not dry even for chicken breast. If you need more flavor then there are some bbq sauce that you can dip into. Everything is good honestly but smoke chicken or wings are wonderful. Big portion of food for reasonable price

Chicken baked beans and Mac and cheese
Jasmine G.

Yummmm who doesn't love port a pit chicken ? It's a little off the beaten path so I don't get to go often but when I do it's always a delight. Their ribs are to die for. Chicken is so moist and juicy even the white meat. They are only open on limited days so be sure to google their hours before going. The sides are pretty decent I wish they would have put more than a little scoop of baked beans though. Friendly service.

Menu
Kendra S.

Huge portions at reasonable prices. I had the chopped pork BBQ and chicken combo (which included a 1/4 BBQ chicken) for ~$7, and it was divine. Portions are big enough to share, although as good as the food is you may not want to. Baked beans and potato salad were great. I will definintely be back (when they are open!). The only problem is the limited schedule that they are open - Wed and Fri - but I guess this helps them keep the overhead down and prices so reasonable.

a tray of food
Star C.

I live for the day our church hosts its annual fundraiser with these guys. I never really liked chicken on the bone, but this chicken right here....LORDT. I eat it all the way down.

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2 months ago

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4 months ago

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5 months ago

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1 year ago

Awesome food....flavors hit the spot...worth the trip from Lexington NC...Go Get It!!!!

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3 years ago

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16 years ago

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11 years ago

Port a Pit or Keaton's you cant go wrong either way 2 different styles of chicken but both very good

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10 years ago

heavenly...chicken upper..omg. macroni on point. mayo slaw...yes yes. best bbq in town hands down

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Randy’s Barbecue - Chopped Bar-B-Que Plate

Randy’s Barbecue

4.2(85 reviews)
2.1 mi
•$

Service was fantastic. Food was great you won't leave hungry because the portion size are huge.read more

I was passing through Statesville around lunch and saw the mountain of reviews for Randy's BBQ, so…read moreI made a quick detour to see what the hype was about. I got the large BBQ tray with pulled pork, hushpuppies, and white slaw (because white slaw is obviously the correct choice) plus fried cream corn nuggets after my girlfriend recently turned me onto them. Randy's feels like it's been serving the same loyal customers longer than I've been alive. I actually did a double take when I saw a sign saying they accept personal checks. I'm sorry... what year is it? The pork was good though not life-changing, not something I'm asking Santa for at Christmas, but solid / familiar NC BBQ. The white slaw was damn near perfect: finely chopped, fresh, and just needed a little more sweetness and creaminess for me. The hushpuppies were fried balls of heaven, and the corn nuggets were awesome too. My only real complaint: $22 for lunch. Guys... come on. I understand BBQ takes time and effort, but pulled pork isn't gold. A few ounces of pork and a handful of hushpuppies shouldn't have me checking my credit score afterward. Overall, I liked Randy's... it was an old-school BBQ joint with excellent sides and clearly a loyal following. Would I stop again if I'm in Statesville? Absolutely. Would I drive out of my way for it? Probably not. Would I enjoy paying $22 again? Definitely not.

Photos
Randy’s Barbecue - Dining area

Dining area

Randy’s Barbecue - Pork Chopped Large Bar-B-Que Tray

Pork Chopped Large Bar-B-Que Tray

Randy’s Barbecue - Dining area

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Dining area

Little Pigs Barbecue - Pork sandwiches, bbq baked beans, and corn nuggets

Little Pigs Barbecue

3.2(29 reviews)
2.4 mi
•$

We stumbled on this little gym, driving through Statesville, NC headed towards another destination…read more We quickly decided to pull over and check it out. The friendliness and atmosphere gives you that hometown feel a very welcoming people behind the bar and in the room. There is limited seating, however, we did not have a problem getting a seat, and this is a CASH ONLY restaurant, so please be prepared . The food is Memphis style barbecue, so for all the reviews that said it is tomato based Lexington style BBQ, I guess the need a little more research ‍. And I was amazed at the quality! I had the barbecue sandwich with baked beans and corn nuggets on the side. The beans had pork inside and had a wonderful smoky flavor. The corn nuggets, well, they hit that straight out of the park! With the beans came one hush puppy in the middle. That hush puppy brought me back to my childhood years at my grandparents Lakehouse. I've had a lot of North Carolina barbecue, but this by far was truly the best, although to be fair it is Memphis style and not NC style BBQ. I'm a good old boy from Louisiana, so this was right up my alley! By the way, this is the only known BBQ place that still has the original smoker built right into the building structure. If you decide to give it a shot, remember, this should not be reviewed as a NC style BBQ. That would just be an unfair opinion... History of the BBQ restaurant: When Fred and Fay Sears opened Little Pigs BBQ on July 24, 1963, customers keen to taste the 35-cent sandwiches of Memphis-style barbecue formed a line out the door that wound through Brookdale Shopping Center. A family business from day one, the restaurateurs had their daughter working the counter, but she had already made plans to sneak off that evening for her first date with Lynn Daniels, the 18-year-old produce manager of the downtown Winn-Dixie on East Broad Street. "We were busy - busy, busy, busy - and my father wanted me to work, but I just left," Sherry Daniels said, before pausing to explain her youthful act of defiance. "I guess I thought he was the one, I don't know." A couple of months later, Lynn Daniels came to work for Little Pigs BBQ full time, and a couple of months after that, he married Sherry on Dec. 1, 1963. The newlyweds stuck with the family restaurant and eventually went on to inherit the business. A couple of months later, Lynn Daniels came to work for Little Pigs BBQ full time, and a couple of months after that, he married Sherry on Dec. 1, 1963. The newlyweds stuck with the family restaurant and eventually went on to inherit the business. "I've enjoyed the people, and of course I've enjoyed my job, or I wouldn't have been doing it for 50 years, I guess," he added with a chuckle. The family attributed the success of its businesses to luck, loyal customers and good food, which is made using the techniques Fred and Fay Sears learned in Memphis attending Barbecue University, a weeklong program that was required to open a Little Pigs BBQ back when it was a franchise. The founders' "pigskin diploma" for a "master of barbecue, porky cum laude," still hangs in the restaurant. Rick Daniels, son of Lynn and Sherry, said he started working in the family restaurant at age 15 and, after playing golf professionally for 15 years, he returned to Statesville, where he works alongside his parents, cooking, chopping and helping manage the business. "We have a pit that we use charcoal and hickory wood to slow cook the meat, and then we hand chop it and put it on plates and sandwiches," he said. "Memphis-style barbecue is tomato based and it's a little bit thicker. Also, some people put a rub on the meat before they cook it, but we don't do that. And a lot of people mix the sauce in as they chop it, which we don't so people have the option of not having sauce." Once the meat is cooked, Little Pigs BBQ takes the time to hand chop its barbecue, which Rick Daniels said makes a huge difference. "Some places will put a big chunk of meat in a grinder, and it grinds up all the fat, grease and gristle in with the barbecue, and that's why some places' barbecue is greasy and it's kind of shredded looking," he said. "We hand chop it, so ours comes out more light and fluffy instead of so greasy and matted. I've heard people say, when you walk into a barbecue restaurant, if you don't hear somebody chopping behind the counter, then it's not going to be fit to eat." When his parents decide to retire, Rick Daniels said he plans to take over Little Pigs BBQ with the help of his wife, Laura, whose outstanding macaroni and cheese and desserts may find their way onto the menu. As for the next generation, the couple has a 2-year-old daughter who already does a great job of greeting customers. - Statesville Record and Landmark FOUNDED: July 24, 1963 LOCATION: 226 Brookdale Drive, Statesville HOURS: 11 a.m. to 8 p.m. Monday through Saturday. Closed on Sunday

Temporary Closed. But I heard it is good. They have parking, and the inside looks nice and warm.read more

Photos
Little Pigs Barbecue - Inside the smoker!

Inside the smoker!

Little Pigs Barbecue - Amazing BBQ baked beans with pork inside with a smoky flavor!

Amazing BBQ baked beans with pork inside with a smoky flavor!

Little Pigs Barbecue - Built in smoker and grill!

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Built in smoker and grill!

Port A Pit Barbque - catering - Updated October 2026

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