New eatery combines barbecue styles, flavors

By Brie Handgraaf | Main Street Minute
Posted 2/26/19

Foodies and barbecue connoisseurs unite this Friday with a new eatery opening on Wooten Boulevard near Forest Hills Road.

New South BBQ is the vision of disabled veteran Dwight David who has …

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New eatery combines barbecue styles, flavors

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Foodies and barbecue connoisseurs unite this Friday with a new eatery opening on Wooten Boulevard near Forest Hills Road.

New South BBQ is the vision of disabled veteran Dwight David who has enlisted the help of his entire family to bring barbecue styles from across the country to Wilson.

“I was in Texas and I saw a small smokehouse. When I first went up to it, I thought they couldn’t spell because I saw ‘brisket’ and thought they meant ‘biscuit.’ I got brisket and fell in love, so for the last 25 years, I’ve been chasing that taste,” David said. “New South BBQ is South Carolina, Kansas City, Texas, Memphis and St. Louis styles. You can get all those different styles in one place and we use hickory wood to smoke it all to perfection.”

David leased the spot in July and has invested about $50,000 to bring his vision to life. The menu for the takeout-only eatery will include baby back ribs, pulled pork, brisket, barbecue chicken, fried chicken as well as a wide assortment of made-from-scratch sides and desserts. During the grand opening from 10:30 a.m. to 7 p.m. Friday, patrons will receive a free drink with the purchase of an entree.

“I’ve wanted to open a business in Wilson for years, but it just wasn’t the right time until now. I have an entrepreneurial spirit like my father,” he said, noting he was the youngest of 18 kids raised in South Carolina. “My father was always an entrepreneur whether he was selling pulpwood or digging graves. He instilled in us to have that same spirit, so while other kids were playing ball in the summer, we were working.”

As the father of four — with kids ages from 8 to 25 — he hopes to instill that same drive in his kids, including 18-year-old Christian who will serve as the business owner while he manages the restaurant. The father-son duo plan to hire up to 10 employees — including cashiers and kitchen staff — and are accepting applications.

“We’re not the vinegar-based of North Carolina style barbecue and that is what separates us from everyone else,” David said. “We have a red sauce that is a little bit tangy, a little bit hot. And we’ll offer a different variety of wings with sauces like lemon pepper, Caribbean jerk, mango habanero and other flavors.”

The restaurant will be open from 10:30 a.m. to 7 p.m. on weekdays and 1 to 6 p.m. on Saturdays.


A popular sandwich chain is committing to charity for the ninth annual March “Month of Giving” campaign.

Head over to Jersey Mike’s in Wilson as the restaurant and 15 others in the Greenville area collect donations for the James and Connie Maynard Children’s Hospital. And on March 27, all Jersey Mike’s restaurants will give 100 percent of the day’s sales — not just the profit — to charities across the country. The Greenville locations raised about $77,000 last year.

“Last year’s nationwide Month of Giving initiative raised more than $6 million for charities making a big difference in their local communities, and this year, we hope to raise even more,” said chain founder and CEO Peter Cancro. “From the early days, it’s just what we’ve always done — give to give, as they say. This March, I invite you to visit Jersey Mike’s to help support an important cause in your neighborhood.”

Got an idea for news to include in next week’s Main Street Minute? Don’t hesitate to reach out to me at 252-265-7821 or bhandgraaf@wilsontimes.com.