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.
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.
Parker's Barbecue – Parker's serves over 150 smoked pigs and 8,000 fried chickens to 20,000 customers each week.
Parker's Barbecue – Pigs smoke on the pit at Parker's.
Parker's Barbecue – It's not Eastern Carolina barbecue without vinegar sauce.
Parker's Barbecue – Donald Williams and Kevin Lamm (two of the three owners) greet each patron at the entrance.
Parker's Barbecue – Sides include barbecue boiled potatoes, Brunswick stew, french fries and hush puppies.
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.
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.''
Parker's Barbecue – It takes a very special seasoning to make it a Parker's Barbecue pig.