savor — guide to food & dining on the azalea coast
95
Poor Piggy’s BBQ
It’s a big deal to cook on a wood pit
“It’s a big deal to cook on a wood pit BBQ,”
declares Ed Coulbourn II, former Realtor, North
Carolina State BBQ Champion and man behind
Wilmington’s first food truck. He speaks passionately
about wood-smoked barbeque, as he leans through the
order window: “So many people have sold out by using
gas or propane. At Poor Piggy’s, we use oak and hickory
pellets for that deep, smoked flavor. We’re the only
place in town doing it.”
Regularly parked next to Port City Produce on
Market Street, while making cameos downtown in
Riverfront Park, Poor Piggy’s has a loyal following.
From blues musicians to hard-core BBQ fans, dedicated
Piggy lovers will brave a monsoon or splash across a
Market Street moat to get their BBQ brisket and rib
fix.
The Taste du Jour is an overflowing helping of beef
brisket, fresh coleslaw and that signature barbeque
sauce, for which Colbourn’s won many accolades. And,
of course, there’s a sizzlin’ side of hush puppies, every-one’s
favorite garnish.
Says Coulbourn: “If for some reason you don’t like
fried food, you still love hush puppies.”
Ed Coulbourn II in front
of Poor Piggy’s BBQ
If for some reason you
don’t like fried food, you
still love hush puppies
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