Our BBQ:

For years Hickory Hill BBQ Catering has slow cooked its barbecue using the heat and smoke from hardwood. We use mostly hickory, but occasionally we'll throw a log of oak, pecan or other hardwood onto the fire. Our pork shoulder is falling apart tender and coarsely chopped before serving.

For those not familiar with how we make BBQ here in North Carolina, BBQ means slow cooked, hardwood smoked pork. A whole lot of folks try to get away with cooking their pork over gas or electricity, chopping it up real fine, and then soaking it with a lot of sauce before it even reaches your plate. Unfortunately, this isn't barbecue.

Real North Carolina barbecue fans and cooks know it's all about the bbq. But it is also about the ribs, or chicken and well, it's also about the collards, and the baked beans. And it's certainly about the pecan pie, cobbler, and banana puddin' !

Menu Items...

Our BBQ Sauce:

It has been brought to our attention (repeatedly) that folks tend to argue over what should, or should not be placed on top of, or in close proximity to hickory smoked pork barbecue.

Unfortunately we at Hickory Hill are not immune to this most basic rule of nature.

However, we do not argue that there is only one right sauce. So in an effort to keep the peace among our fellow North Carolinians, we proudly serve Eastern NC Style Vinegar, Lexington Style, and Western NC Style sauces with our bbq. Each sauce is distinct and stands on its own merits. Eastern and Lexingon are the standards, with Western being subsituted on request.