Barbecue is an important part of the heritage and history of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with.

The menu’s at Roland’s Barbecue primary focuses on Eastern North Carolina barbecue. Visitors who love traditional southern meal will appreciate what Roland’s has to offer. They offer a large selection of classic pork BBQ platters and sandwiches, chicken plates, or even smoky racks or ribs, as well as barbecue chicken, wing plates, and other poultry dishes. There’s also classic southern pork and steak dishes available, like the ever popular country fried steak and gravy. Several seafood favorites include shrimp burgers, scallop cakes, oysters, flounder, and catfish filets.

All of these dishes can be accompanied by one of Roland’s hearty Southern sides, including traditional fare like mashed sweet potatoes, boiled peanuts, collards, and field peas. The rich Brunswick Stew is a local favorite.

Roland’s specializes in off-premise catering, making them the perfect choice for a traditional Southern barbecue event.