My friend T-Square told me to go to Grady's Barbecue in Dudley, near Goldsboro. I was up for the scenic route home from the beach, so that's where I had lunch today. It was quite good. And it's pronounced to rhyme with "daddies."
I asked what made the black-eyed peas so tasty and the lady said, "I pray while I'm cooking them."
Also, salt, pepper, a little sugar, and making sure they're soft but not mushy.
I spoke for a while with Mr. Grady's son-in-law, Milton, who is retired from the Air Force and learning to cook pig. It's an art, and how Mr. Grady knows that a pig that looks ready to turn still needs another half-hour remains somewhat mysterious. The family hopes to keep the place going when the senior Gradys retire (one of the Grady granddaughters was living in Greensboro until departing recently for grad school in Boston; her sister, a pianist, is in England studying at Oxford).