“Little Richard’s Bar-B-Que on Country Club Road is the original Little Richard’s Bar-B-Que as founded by Richard Berrier in 1991. There are other restaurants named Little Richards’s Bar-B-Que in this area but they are not the same. Richard Berrier has been in the barbecue business since he was 13 years old. To many in this area he is known as “Mr. Bar-B-Que.” Richard’s brother, Clint Berrier, mangers the Little Richard’s on Country Club. Clint oversees the cooking and the kitchen. Gail Shaw, a long-time employee, mixes the sauce every morning.

The chopped barbecue is chopped to a medium consistency with outside brown meat mixed in with the regular meat. The blend produces a tender offering with a good smoky taste. The outside brown kicks in to add even more flavor. The chopped barbecue is slightly moist and is delicious without sauce. With Richard’s secret sauce added, it is the stuff fit for kings.

The coarse-chopped barbecue was in good chunky-size pieces and was very tender and moist with a good smoky flavor. When sauced, you have a marriage made in heaven. The sauce is thin and brown with a very tangy vinegary taste. It’s peppery and slightly hot, but not too much so when applied to the meat. The sauce has tomato ketchup but does not taste of tomatoes. It is more like the consistency of Eastern North Carolina Sauce and despite the ketchup, it tastes different from Lexington-style dip.”

Excerpts from The Best Tar Heel Barbecue Manteo to Murphy pages 152-153.