A & M Grill - Mebane, NC

Pork is available chopped or sliced and served as a dinner, a tray, or a sandwich. The texture of this barbecue is wild, ranging from velvet soft to nearly crunchy. It is extremely juicy and the fine flavor of smoke amplifies the sweetness of the pork, which comes sauced with a thin emulsion that has a sharp tomato-vinegar tang.

83% Approval Rating (6 votes)

Overall: Worth planning a day around

Must Eats

Barbecue Plate ($6.00)

Sweet Tea ($1.00)

Written Reviews

Michael Stern

"The A&M Grill opened just after World War II, and while it has been modernized since then, it has an inviting, well-weathered feel. Its outside is plain as can be, but even before you exit the car, you know you are in for something special. The aroma of the barbecue ..." [Read More].

rshannonsmith

December 20, 2007

"Wow! We stopped in at about 5:30pm on a Monday. There were plenty of tables available. So, we sat right down. The server came over promptly and gave us menus and got us some sweet tea. The early bird special was BBQ, fries, and cole slaw for $2.95. $2.95! Are ..." [Read More].

Logbooks

No Logbook Entries

Map & Directions

402 East Center, Mebane, NC
919-563-3721

Hours & Policies

Seasons:	Open Year Round
Meals Served:	Breakfast, Lunch, Dinner
Operational Hours:	Always Call Ahead!
Credit Cards Accepted:	Yes
Alcohol Served:	No
Outdoor Seating:	No
Reservations Accepted:	No
Delivery Available:	No
Takeout Counters:	Yes

"A barbecue 'tray' is meat and cole slaw with hush puppies (not shown) on the side. A&M's Q is typical of central North Carolina: not very saucy like you'll find to the west, nor virtually sauceless as in the east. It is very smoky and has a sharp vinegar-tomato tang."
Michael Stern

"Chewy country ham and a creamy biscuit are a perfect combo breakfast."
Michael Stern

"An only-in-the-south table: paper towels for barbecue eating, a large tumbler of sweet tea, and utensils wrapped in a paper napkin."
Michael Stern

"Charlie McAdams, who started the A&M Grill in 1947, learned his trade as an apprentice to Greensboro's legendary Walter Stamey. His restaurant, originally called The Log Cabin, started as a small annex to a gas station. Today the pumps are gone and the air around is perfumed by smoke."
Michael Stern