: More than 50 years ago, Roger Dean's parents (especially his mother) launched this operation, which he passionately continued until his retirement in 2011. Today, his son Christopher, aided by Roger’s older brother Jimmy, continue the tradition. Hams are smoked over low heat and on oak/hickory wood for 15 hours. In true Carolina fashion, Dean’s does no ribs. Chopped pork is the only option, mixed with a bit of the very tangy barbecue sauce. Brunswick stew---simply tomatoes, meat and corn---is the ideal side dish. A few slices of uninteresting looking cake make dessert a possibility. But that’s not why you come here.

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RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.