Wilber’s in the News
Click on the images below to be directed to the video clip, article or podcast!
Bob Garner visits the iconic Wilber’s Barbecue in Goldsboro which has re-opened to the delight of the community. -October 2020
WRAL comes out to show the state that the institution of Wilber’s Barbecue is back!- October 2020
WRAL Out & About Podcast: Featuring Wilber’s Barbecue -April, 2020
"It really was about saving an institution,” Underwood told me. “Not only saving Wilber’s as a Goldsboro landmark but also for the state. We had a common theme of trying to save a part of North Carolina heritage.” - ‘Que Sheet, March 2020
“Opened in 1962 by Wilber Shirley, Wilber’s is one of the most famous barbecue joints in eastern North Carolina and one of the only to still cook its barbecue over hardwood coals in open air pits. For decades, Wilber’s served as a pit stop for folks traveling along Route 70, and, during the summertime, it was a tradition for many a North Carolina family to stop in at Wilber’s on the way to the crystal coast. Wilber’s has been lauded by national publications including The New York Times, Garden & Gun and Southern Living and many former presidents made it a priority stop at the restaurant on their campaign trails. Some might even consider Wilber’s the best barbecue restaurant in the state—Goldsboro resident Willis Underwood certainly does.” - Raleigh Magazine, April 2020
“Wilber’s: Barbecue Nirvana?The following morning, we set out east before the crack of dawn. We’d read—and confirmed over the phone—that Wilber’s Barbecue, in Goldsboro, North Carolina, opens at 6 a.m., and when we rumbled off the highway and into the parking lot of the sprawling roadhouse at exactly 7 o’clock, three dozen cars had already crowded the lot. “ -Travel + Leisure, August 2009
“Wilber's Barbecue has hosted many well-known personalities - including 2 NC Governors and 2 US Presidents (21) - and has won many accolades for its barbecue, not only in NC, but all over the country.” -BBQ Jew, 2011
The Big-Que Sandwich featured on the cover of Garden & Gun -June/July 2011 issue
“For many people the name Wilber’s and Eastern North Carolina barbecue are synonymous. Some people even refer to Eastern North Carolina barbecue as Wilber’s Barbecue.” - NC Historic Barbecue Trail
“I didn't realize it at the time, but we were eating some of the best barbecue in the country and, in my opinion, the best Eastern Carolina style barbecue whole hog smoked over an oakwood fire, chopped and dressed with a peppery vinegar sauce.” -Serious Eats, September 2012
“Visited by presidents George H.W. Bush and Bill Clinton. Get the plate: moist, coarsely chopped whole hog, coleslaw, hush puppies, Brunswick stew.” -Washington Post, September 2015
“So, in order to help everyone navigate the world of great BBQ sandwiches (just in time for any Fourth of July roadtrips), we put together this handy Google map of the spots featured in the article. Happy eating!” -Garden & Gun, June 2011
“Wilber’s is one of only a handful of remaining restaurants anywhere in the eastern part of the state where barbecue is cooked entirely over hardwood coals.” -Our State, August 2012
“At Wilber’s, the crew cooks whole hogs with the skin facing up, allowing grease from the meat to drip on the coals and create that smoky flavor.”-Our State, February 2016
“In true Carolina tradition, Wilber's has been turning out stellar whole-hog barbecue since 1962.”-Southern Living, 2011
“Wilber's basks in its status as a community institution since 1962. Beachgoers make it a habitual stop, as do devotees of the wood-smoked pork (whose sauce thrums with extra zing), oblong hush puppies, and crispy fried chicken thighs.” -Southern Living, 2011
“Cooked over oak wood, the barbecue turned out by Wilber's is generally regarded as some of the best in the region. This is a look inside the operation.” -Around Carolina, Sept 2011
“My final stop was at Wilber's in Goldsboro, a large dining room with a seating capacity of 315. The premises were well tended, the service courteous. The pork - whole pigs or hogs cut in half - are cooked directly over oak coals. The entire bill of fare from sandwiches to cole slaw was praisworthy.” - NYT, April 1984
“…and Wilber's in Goldsboro, where the hog cooks all night and the meat is not considered done until it falls off the bone.” - NYT, February 1995
“Wilber’s is one of the iconic representatives of the Eastern North Carolina barbecue style, and that means whole hogs cooked all-night over oak embers on open pits. The meat is hand chopped into small shreds and dressed with a spicy vinegar and pepper sauce.” -Southern Living, 2016