Barbecue is often associated with a tomato base sauce, but Eastern North Carolina uses a vinegar base with ground pepper. No tomato, catsup or mustard is used. Whole pigs are split and then slow roasted over live coals. Often guests serve themselves buffet-style by walking by the pig while it is still over the coals. They help themselves to chunks of meat as they file past, picking the meat off the pig by using one of the several long handled forks and carving knives furnished by the hosts. This is called a "pig pickin’". The most experienced "pig pickers" know where to find the choicest meat, such as the tenderloin hams.

The "Barbecue Wars" of Eastern Carolina Barbecue vs. the rest has been fought for decades. Ron’s has resolved the conflict by only barbecuing whole hams. The whole hams are on a timed rotisserie over hickory wood coals. The barbecue is cooked to perfection for 10 ½ to 12 hours and is so tender it falls off the bone. The meat is then hand chopped to order.

To meet the barbecue customers exacting requirements, all sauces are homemade to the time honored standards of Eastern Barbecue or Western Barbecue.

Ron’s philosophy is simple; he prepares the best of both worlds for a truly unique dining experience.