Shaw’s Barbecue House is a family- owned business, operated by Rick Roberson. Around World War II, L.A. (Arthur) Shaw (Ricky’s grandfather) began making barbecue and sausage to sell to country stores in the area. When L.A. retired, his oldest daughter Lucille Shaw Roberson and family bought the business and continued to prepare and package barbecue and sausage for area grocers.
In 1976, the business got a new building and included its first restaurant. Eventually, the retail business took over and the family stopped the wholesale side.
Lucille’s son, Ricky went off to NC State University and graduated with a degree in textiles–which, soon after, became a less-than-vibrant industry in the US. Fortunately, a great barbecue recipe never loses its value, so Ricky joined the family business and, today, is primary owner and operator of Shaw’s Barbecue House. Ricky uses the same “secret” recipe that made his grandfather so successful. (If it ain’t broke, don’t fix it, right?)
Today, Shaw’s Barbecue House enjoys bringing their own, eastern-style barbecue pork, fried and barbecued chicken, pulled barbecue, seafood and delicious side dishes to pubic.
Now, Shaw’s Barbecue Restaurant in Williamston has a new owner, Gary Manning, who is cooking up unique ideas while keeping traditions alive.
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