HOURS
THURSDAY 11:30AM - 3:30PM | 5:30PM - 9:00PM
FRIDAY 11:30AM - 3:30PM | 5:30PM - 10:00 PM
SATURDAY 11:30AM - 3:30PM | 5:30PM - 10:00 PM
SUNDAY 11:30AM - 3:30PM | 5:30PM - 9:00PM
CLOSED MONDAY - WEDNESDAY
MENU
Our menu, specials, sides & desserts change seasonally, with our dinner menu changing daily.
The menu below is a sample of what you might expect - so please do call us if you have specific questions!
"There are two styles of barbecue in [North Carolina]. Eastern style is whole hog spiked with a thin vinegar-pepper sauce. Its coleslaw, an essential side dish and sandwich topping, is creamy ... Whether whole hog or shoulder, the meat is cooked slowly over coals from hardwood (usually oak, but sometimes hickory) incinerated in a burn barrel by a pitman who shovels the embers 16 to 20 inches beneath the meat."
Buxton Hall Barbecue smokes its hogs Eastern NC style, low and slow for 18 hours over hardwood coals, infused with vinegar mop, a Moss family recipe.
We look for the good stuff from local farms: Vandele Farms, Hickory Nut Gap Farm, Gaining Ground Farm, Wild Turkey Farms, Ten Mile Farm, Paper Crane Farm, Farm and Sparrow, Farm to Home Milk, and many others.
