This is slow cooked over an open pit of hickory coals, giving it a special lightly smoked flavor. Two things that set this barbecue apart are the cracklings (skin) chopped into the meat and the fact that it is served almost plain, with very little sauce. You can add your own vinegar sauce to the meat or have it "as is." But eat it there, for the treat is the crisp bits of fried skin mixed throughout. These tidbits absorb moisture from the meat and become soft and less appetizing with time. The menu is limited to what they do best, barbecue! Small, medium, or large tray or a sandwich. I've eaten barbecue from Texas, Alabama, Tennesee, South Carolina, Western North Carolina, and Virginia, but none better than the Skylight Inn, truly the barbecue capitol of the world. If you want, these people will fix you meat without skin, but then it is just a very good pork barbecue. Slaw is great, cornbread is mediocre. Corn sticks at Parkers in Greenville, NC are better.