Good barbecue takes patience and an acute taste for perfection. Stameyâ€™s has spent many years practicing founder C. Warner Stameyâ€™s culinary work of art. Today, a recipe founded in tradition is served to thousands of Stameyâ€™s customers daily.Today, Stameyâ€™s has been serving its staple â€œLexington-styleâ€ barbecue pork and its â€œsecret sauceâ€ to Triad diners for 80 years. Every day, Stameyâ€™s Pitmasters come in before the sun to light the fire and start cooking that famous barbecue, a backbreaking process that can take nine to ten hours. Unlike most barbecue restaurants that have introduced gas or electric cooking methods, Stameyâ€™s still slow cooks its barbecue over a pit of hardwood hickory coals. The brick pits are completely enclosed, except for a bit of breathing room at the bottom, and the hardwood coals are carefully monitored because if they get too hot, they will dry the face of the pork sitting on a wire rack 24 inches above. As each 15-pound pork shoulder cooks, it drips grease onto the hot coals, sending the hickory smoke flavor back up into the pork. Finally, the meat is chopped or sliced to order so customers can enjoy it with what Stameyâ€™s knows to be the keys to lasting barbecue success: Smiling Service, Stameyâ€™s slaw, sweet tea, homemade cobbler and the occasional hushpuppy.