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Barbecue is Always Cooking in the Roanoke Valley
If you’re looking for barbecue, then look no further: the Roanoke Valley has plenty of finger-licking-good restaurants to choose from.
The secret: some say it’s in the barbecue sauce. Just ask Kimberly Woodruff Amerson, owner of Ralph’s Barbecue in Weldon. She’ll tell you one reason the sauce in the area is so popular is because it “is a little more tangy."
“Other areas such as Charlotte (N.C.) and Richmond, Va., they use a more ketchup-based sauce... Read More »
Aunt Ruby's Peanuts Proves Home-Grown Success
Local resources can often be one of the most valuable assets to a successful business. For Aunt Ruby’s Peanuts in Enfield, proximity to some of the South’s finest peanut crops is the key to success.
“We only process peanuts that have been grown in northeast North Carolina,” says Bob Allsbrook, president of A&B Milling, the company that produces Aunt Ruby’s peanut products. “We believe in buying locally.”
Allsbrook’s father and uncle founded... Read More »
Barbecue Is Classic Cuisine in this Part of the Country
The Roanoke Valley is smack-dab-with-a-cloth-napkin in the midst of North Carolina barbecue country, where the meat is cooked slow and the sauce has the tang of vinegar.
For a taste of this regional treat, stop by Ralph’s in Weldon, The Barbecue Stand in Scotland Neck or Lynch’s in Hollister.
Kim Amerson, owner of Ralph’s Barbecue, is operating the restaurant her grandfather founded. “We’ve been here since 1941,” Amerson says. “It’s been passed... Read More »
