Last Tuesday I had the pleasure of attending the grand opening of Nelson’s Barbecue, a wood-burning joint just off of I-95 in Lumberton. Nelson’s is named after proprietor Andy Price’s dad, and the grand opening was a family affair, with his mom and dad, wife and kids in attendance. It’s clear that Andy has set out to make everyone who walks into Nelson’s feel like a part of his extended family, and this restaurant means a lot more to him than just a business. He’s been dreaming of opening a barbecue restaurant for 10 years and had a lot of help along the way from many of the people in attendance at the grand opening, from Congressman Mike McIntyre to Mayor Raymond Pennington to restaurant staff who stuck with Andy through a multi-year effort to get it off the ground. The result is a family run business that employs 20 people in a part of the state that really needs the jobs.
Posted on January 16, 2012 by Porky LeSwine
Nelson’s Barbecue cooks its whole hogs in charcoal cookers, which puts them in elite company in a state that features 90-plus percent gassers (and probably 99 percent in Eastern North Carolina). It’s a great way for a barbecue traditionalist/purist/fascist like myself to start the new year to see a wood-cooker open for business.
Nelson’s is a new restaurant run by a first-time restaurateur, and Andy and his employees readily admit that they’ll be tweaking their recipes in the months ahead. Therefore, I encourage you to stop by soon and then schedule a return visit to see how this new restaurant evolves. Their commitment to wood cooking is certainly a good start, and I look forward to returning again soon. Until then, congratulations to the Price family for what you’ve already accomplished.