The scent of hickory smoke drifting across Gate City Boulevard has been a Greensboro welcome sign for generations.
Stamey’s Barbecue traces its roots back to 1930, when Warner Stamey began cooking pork over wood coals in the Piedmont.
Today its Greensboro restaurant, just across from the coliseum, still honors that slow, old-school approach.
Tender chopped pork with a tangy Lexington-style dip is the star, served alongside slaw and golden hushpuppies.
Save room for the peach cobbler, a sweet finish that regulars swear by.
Come hungry, order a tray, and taste a true piece of North Carolina barbecue history.
A Barbecue Tradition That Keeps Going
Some restaurants feel new each time you visit, but others carry memories across generations. Stamey’s Barbecue belongs to the second group, with a family-run story that reaches back to 1930. At 2206 W Gate City Blvd, Greensboro, NC 27403, the restaurant serves people who remember older visits alongside guests trying its food for the first time.
That long history matters because barbecue depends on habits learned through years of practice. Cooking meat, preparing sides, and serving a busy dining room all take care and steady work. A nearly century-long run does not mean every meal will be exactly alike, but it gives visitors a chance to taste a local tradition that has lasted.
If you are new to the restaurant, start with pork before exploring the wider menu. A chopped plate offers a useful introduction, while a sandwich makes an easy meal when time is short. Look around, too; longtime diners have noticed reminders of earlier days inside the restaurant.
For the smoothest visit, check current hours before leaving home, especially around holidays. The listed schedule closes on Sunday, and nearby events can make other days busier than expected. Bring a friend or family member if you can: sharing opinions about the pork, slaw, and sides is part of the fun.
Hickory Coals Do the Slow Work
Before sauce reaches the table, heat and wood have already done the hardest job. Stamey’s is known for cooking barbecue over hardwood coals, an older method that calls for patience and close attention. Hickory helps give the pork its character without turning the meal into a lesson about fancy ingredients.
Slow cooking matters because tough cuts of pork need time to become easier to eat. A pit cook must manage the heat rather than simply turn up a dial and walk away. The result can change slightly from batch to batch, which is part of eating food made by people instead of machines.
When your plate arrives, try a bite of pork before adding dip. Notice its warmth, texture, and any flavor from the cooking fire. Then add a small amount of sauce and decide which version you prefer.
Some guests love a stronger taste of smoke, while others enjoy pork that tastes lighter and lets the dip take a larger role. Neither choice needs to settle a barbecue argument. If you want to compare styles, order chopped pork with someone who chooses sliced pork, then trade a forkful.
That small taste test turns a regular lunch into a better way to understand the craft. It also helps you choose your order next time.
Chopped or Sliced Pork?
A first visit brings one important choice: chopped pork or sliced pork? Both come from the barbecue tradition that made Stamey’s a longtime favorite, yet the cuts can feel different on your fork. Chopped pork mixes smaller pieces together, making it a handy pick for a sandwich or a plate with sides.
Sliced pork gives you larger pieces and a different bite. The restaurant has explained that chopped orders include more of the browned outer meat, while sliced pork is a leaner choice. That detail can help if you know what you like.
Choose chopped when you want the outside bits mixed through the serving. Pick sliced if you would rather see and taste each piece on its own. There is no rule saying one is the proper order for a newcomer.
A plate leaves room to try slaw and hush puppies beside the pork. A sandwich is easier to handle when you have a short break before your next stop. If you are eating with someone else, split the difference by ordering one of each and sharing a few bites.
Ask your server about portion sizes if you are unsure how hungry you are. Getting the cut that suits you will do more for your meal than following anyone else’s favorite order.
Dip and Red Slaw Bring the Tang
A little tang can wake up a whole plate of pork. At Stamey’s, the barbecue sauce is often called dip, and diners describe a vinegar-based taste that goes well with the meat. The red slaw brings another sharp, fresh bite, so it is more than a colorful side.
If you expect a thick, sweet sauce, begin with a small taste. The dip is thinner than many bottled sauces, and that lets you add it a little at a time. Some guests mention mild and hotter choices, but heat levels can feel different to each person.
Try one forkful of plain pork, another with dip, and a third with a bit of slaw. You may find that the slaw cuts through the richness of the meat. On a sandwich, it can add both crunch and moisture.
Reviews show that people do not always agree about the sauce or the slaw. One person may call the vinegar bite refreshing, while another may wish for something sweeter. That is a good reason to taste before covering your meal.
Ask for sauce on the side if you want more control, especially with chicken. You can always add another spoonful, but you cannot take it back once your food is soaked.
Hush Puppies and Other Plate Partners
Golden hush puppies have a way of disappearing before the main plate does. These fried cornmeal bites are a frequent part of meals at Stamey’s, especially beside pork and slaw. Their warm, mild taste gives your mouth a break between bites of tangy food.
For a fuller meal, look beyond the standard plate. Guests often mention collard greens, beans, fries, and Brunswick stew among the side choices they enjoy. A bowl of stew can be especially welcome when you want something warm enough to eat with a spoon.
Order with your appetite in mind rather than trying every side at once. A pork plate with hush puppies and one vegetable may be plenty for lunch. If you are sharing with a friend, choose different sides so each person gets a taste without ordering two large meals.
Side dishes are also a useful way to learn what the kitchen does well on the day you visit. Some reviews praise certain dishes, while others report that a side fell short. If something arrives colder than expected, politely let your server know while it can still be fixed.
Keep a little space on the table for dip. You might find that a hush puppy tastes good with a small touch of it, too.
More Than a Pork Order
Not everyone at the table has to order pork to enjoy a barbecue meal. Stamey’s also serves chicken, and guests have talked about hot dogs, burgers, and other familiar choices. That range helps when a group has mixed tastes or a young diner wants something simple.
The pork is still the clearest starting point if you came to understand the restaurant’s reputation. But a chicken plate can make sense for someone who prefers a different main dish. One diner suggested getting barbecue sauce on the side of a half chicken, a practical request if you like to choose how much you add.
For a quick meal, consider a sandwich instead of a full plate. It is easier to carry away and leaves less to manage if your schedule is tight. A larger plate works better when you want time to sample several sides.
Keep in mind that menus and availability can change. Check the current menu or ask staff about a dish before making it the reason for your visit. If you are ordering for a group, take a moment to ask about portions and pickup timing as well.
A little planning lets everyone choose a meal they will actually enjoy, while the barbecue fans still get their pork.
Save Room for Peach Cobbler
After a salty, tangy meal, a spoonful of something sweet sounds especially good. Peach cobbler comes up often when guests talk about dessert at Stamey’s. Several diners recommend eating it with ice cream, which adds a cool contrast to the cobbler.
It is an easy dessert to share if your plate left you nearly full. Ask for two spoons and see whether a few bites are enough. If dessert is the part of dinner you look forward to most, choose a smaller pork order so you have room.
The restaurant has said its cobblers are made fresh each day and used in its cobbler milkshakes. That does not mean every dessert will suit every guest. One reviewer loved the food but did not enjoy the shake’s texture, which is a reminder to ask what you are getting before ordering.
A regular serving of cobbler may be the easier pick if you want to taste the dessert on its own. Ice cream can make it feel more like a treat without hiding the fruit. Ask what desserts are available when you arrive, since choices can change.
Finishing with a shared bowl also gives your group a few more minutes to talk about which part of the meal you liked best.
A Smart Plan for a Busy Visit
A packed dining room can be a good sign, but it can also test your patience. Stamey’s draws regular diners and people stopping in before nearby events, so the pace may change from one visit to the next. Some guests report quick, friendly service, while others describe a wait before anyone takes their order.
Give yourself extra time if you are eating before a show or meeting a large group. On especially busy days, ask staff whether to seat yourself or wait for a table. The restaurant has explained that its usual seating routine may change when crowds are heavy.
Carryout can be useful when the dining room looks full and your schedule is firm. One visitor who changed plans during a busy lunch praised the speed of the carryout line. That experience is helpful, though it is not a promise that every visit will move as quickly.
Before heading over, check the current hours and call if your plans depend on a specific service or menu item. The listed hours run from 11 a.m. to 9 p.m. Monday through Saturday, with Sunday closed. Hours can change, so confirm them for holidays.
Arriving with a little flexibility makes it easier to enjoy the food, even when the room is lively.
