When Parker’s Barbecue in Wilson, NC opened in August 1946, a door connected two buildings, providing access to two very different dining experiences. To the left, there were oysters, which you could pair with whatever liquor you packed; to the right, barbecue and sweet tea. Today only the Barbecue remains. Each week, Parker’s smokes about 150 whole hogs — which are chopped and seasoned with a vinegar-and-red-pepper sauce — and fries about 8,000 chickens for 20,000 customers. We suggest you head over early to grab a space in line. You may also want to grab a fist full of napkins. If you’re not getting messy eating this barbecue, you’re not doing it right.