Our Story

Our Story

My name is Johstin Williams, and Dream Legacy BBQ began long before it had a name.

I was born and raised in Eastern North Carolina, where barbecue wasn’t just food—it was family, tradition, and time spent together. Some of my earliest memories are of my grandfather (Charlie Williams) in Ayden, North Carolina, a small town known to many as the capital of whole hog barbecue.

He raised hogs and cooked them low and slow on a large steel drum pit—split open, laid flat, and tended for hours. Nearby, a separate fire burned white oak logs down to glowing embers. Those coals were shoveled carefully into the side of the cooker, fueling the fire with patience and intention.

It was hard work. Labor-intensive. Unrushed.
And filled with love.

That process—along with the flavor—was passed down through my uncles, my dad, my cousins, and others in our family. To us, it wasn’t about recognition or accolades. It was about the moments: the stories told, the laughter shared, and the way food brought everyone together.

My grandfather’s joy came from seeing his family happy. His smile could light up a room, and his heart lived in his food. What he cooked wasn’t just barbecue—it was care, pride, and connection.

In many ways, it was the best kept secret in town.

From Carolina Roots to Texas Fire

Life eventually brought us to Texas, where I continued learning—this time embracing new traditions alongside the old. Brisket. Beef ribs. Big cuts. Bold flavors. Texas taught me respect for the fire in a different way, and over time, those lessons blended naturally with the Carolina foundation I grew up on.

Dream Legacy BBQ was born from that intersection:
Carolina roots. Texas craft. Family at the center.

What we serve today is not a replica of the past—it’s a continuation of it.

More Than Barbecue

Dream Legacy BBQ exists to fulfill a dream and continue a legacy.

It’s about honoring where we come from while creating something meaningful for the next generation. It’s about understanding that barbecue isn’t just about taste—it’s about experience. About slowing down. About being present. About remembering.

Every time we fire up the pit, we carry those memories forward.
The lessons.
The conversations.
The aromas.
The good times.

And in those moments, we’re reminded that this is more than food.

It’s where our story lives on—and where new memories are made.

• Eastern North Carolina Bar-B-Cue (ENC)
  noun. Whole hog (split and laid flat) cooked low and slow over all-natural white oak coals, seasoned simply, finished with golden, crispy skin, mopped with a tangy vinegar-based sauce, and pulled or chopped to tender perfection.

Curious what that legacy feels like today?
→ Explore the Guest Experience