"A majority of customers get their barbecue chopped, and this is what goes into sandwiches. It is moist and big-flavored. Coarse Chopped Barbecue is bigger-than-bite-size hunks of varied texture. So, so succulent. My new favorite way to get barbecue at Lexington #1: sliced. This provides the full range of texture, from velvet soft to chewy and crunchy, all of it radiant with smoke-swine flavor."
"Must Try: Peach cobbler is a regular dessert item at Lexington Barbecue #1."
"A majority of customers get their barbecue chopped, and this is what goes into sandwiches. It is moist and big-flavored. Coarse Chopped Barbecue is bigger-than-bite-size hunks of varied texture. So, so succulent. My new favorite way to get barbecue at Lexington #1: sliced. This provides the full range of texture, from velvet soft to chewy and crunchy, all of it radiant with smoke-swine flavor."
"This was also my first encounter with hush puppies in years, and they were delicious."
on Hushpuppy
"Lexington, North Carolina, is world famous for barbecue, and Lexington Barbecue is an iconic practitioner of the town’s signature style."
"The hush puppies were delicious! They were very crunchy, flavorful, and (best of all) not greasy. I could have made myself completely full just on the hush puppies alone (which I nearly did)."
on Hushpuppy
"It’s definitely some of the best que I’ve had in NC and well-deserved of its reputation. The meat is tender, the sauce light but flavorful. Lexington Barbecue #1 is a worthwhile stop if you’re making the drive from the Triangle to Charlotte. Don’t miss their delicious que, hush-puppies and cobbler here for a taste of old-school North Carolina!"
"The entire meal is satisfying and I finish off with a beautiful peach cobbler with flaky pastry crust!"
"13 Essential Barbecue Stops: Lexington Barbecue - Lexington Barbecue is just about perfect. The only problem is everyone knows it. Expect a wait if you visit on a weekend. Don’t fill up on the hush puppies."
"The granddaddy of Lexington barbecue joints, the pit masters here have been smoking their shoulders using hardwood – oak and hickory – for more than 60 years. Eight to 10 hours in the pits, lovingly turned every so often, is standard care for falling-off-the-bone, tender barbecue served at this spot consistently rated one of the top barbecue restaurants in the nation."
User comments
"It's a classic, always packed, smoke always billowing from the stacks. My family would always stop here on the way to visit my grandparents."