Blackbeard's Grill

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Blackbeard's Grill Quality foods prepared fresh daily. Local NC seafood, Steaks. Salads Visit us in Historic Beaufort Free Parking

10/14/2026

If you’d asked me at 5 years old what my favorite food was, I wouldn’t have said peanut butter and jelly. I would’ve said a soft shell crab sandwich. Some things never change. ❤️🦀

Aunt Dora and Uncle Pete had a soft shell crab operation in their backyard. Back then, I didn’t realize that the things I grew up around would mean so much to me later.

This is footage I took a few years ago while visiting Aunt Dora after Uncle Pete passed. Watching it brings back a whole lot of memories, and a serious craving.

So today, I’m making one of my favorite things in the entire world, with a few additions of my own.

Picture this: a soft potato bun toasted just right, bacon jam, butter crisp lettuce, a thick slice of tomato seasoned with freshly cracked salt and pepper, and a crispy soft shell crab finished with lemon Old Bay mayo. Crinkle cut fries on the side.

The kind of sandwich you pick up with both hands and don’t put down until you need a napkin. 😂

It’s today’s special at Blackbeard’s. Five-year-old me would approve, and 41-year-old me can hardly wait for supper!

It's GREEN TAIL season, y'all! I snapped this picture just moments ago! Fresh Carteret County shrimp, straight off the b...
10/13/2026

It's GREEN TAIL season, y'all!

I snapped this picture just moments ago! Fresh Carteret County shrimp, straight off the boat, and in just a couple of hours, they'll be part of your dinner at Blackbeard's!

Off the boat, through Rose Seafood Market, and onto your table. It doesn't get much fresher than that!

And since we've got these beauties coming in, I've planned TWO shrimp specials for tonight!

🦐 Crispy Honey Lime Shrimp — Fresh local shrimp, lightly battered and fried golden and crispy, tossed in our house-made honey lime sauce and finished with a drizzle of chili oil. Sweet, tangy, and just a little heat!

🦐 NC BBQ Shrimp & Cheddar Grits — Fresh local shrimp sautéed in our house-made Carolina-style BBQ sauce, served over creamy cheddar grits with crispy bacon and fresh scallions.

But don't stop at the shrimp! We've got old-fashioned fish camp oyster stew, wild-caught littleneck clams from Portsmouth Island, crispy tempura tilefish, Bang Bang chicken, and a few other goodies I've been working on!

And if you've saved room for dessert, there's Bourbon Chocolate Pots de Crème and Pumpkin Crème Brûlée waiting on you!

I spend a whole lot of time in this kitchen figuring out what to put on your plates, but the fishermen and women are the ones who make it possible. When seafood this fresh comes through our back door, I can't help but get excited about cooking it!

Here's what we've got planned for tonight, Tuesday, October 13th!

We're serving dinner from 4–9 PM.

Reservations and our full menu:
www.blackbeardsgrillandsteambar.com

Come hungry!

If you know, you know. 🦐It doesn’t take a DNA test for me to know what I’ve got here! These are Carteret County shrimp. ...
10/13/2026

If you know, you know. 🦐

It doesn’t take a DNA test for me to know what I’ve got here! These are Carteret County shrimp. We’re talking closer to home than just “domestic.” This is seafood from right out your back door!

I’d put the seafood I get to work with up against anything in the finest kitchens in New York City.

Hours and hours of peeling shrimp every week? You bet. And every bite makes it worth the effort! There’s a lot of work that goes into your dinner before it ever hits the plate.

All thanks to the hardworking team at Rose Seafood Market and, of course, our fishermen and women who put in the work long before I ever fire up the stove.

Boat → market → plate. That’s our way of life, and I’m mighty proud to share it with you. ❤️

10/13/2026

Someone said oyster stew, so that’s what I’m making! Sometimes all it takes is somebody putting an idea in my head, and next thing you know I’ve got a pot going. 😂🦪

Got me thinking about a question we’ve been getting a lot lately: “Are y’all open on Thanksgiving?”

We will be CLOSED on Thanksgiving Day. ❤️

Our crew spends so much time taking care of other families, and I want them to have that day to spend with their own. Sit down, eat a meal while it’s still hot, visit with the people they love, and maybe let somebody else do the dishes for a change!

I’m thankful for the people who help us keep this place going and for all of you who keep coming through our doors. Giving our crew that day with their families means a lot to me.

But you don’t have to wait until Thanksgiving for something warm and good. I’ve got oyster stew on my mind and supper to make! 🦪🥣

So many people support our family, and on our day off, I wanted to go support another family. I’m so glad we did! ❤️We t...
10/11/2026

So many people support our family, and on our day off, I wanted to go support another family. I’m so glad we did! ❤️

We tried Riz’s Mediterranean Grill in Havelock, where one sweet sister was out front taking care of us and the other was in the back cooking and making homemade bread.

They brought us chicken soup when we sat down, and goodness, it had so much flavor! I would absolutely order it next time. Her sister’s homemade bread was so good with it, too.

She took her time going over the menu and answering our questions. We had lamb kabob, hummus, and lahmacun, which I’d never had before but would definitely order again!

I was already stuffed, but we ordered baklava and tiramisu to go. There’s always later, right? 😂 While we waited, they brought us complimentary hot tea and sweet bread. Such kind, thoughtful service from beginning to end.

We left with FOUR boxes of food, and everything was under $60!

We were the only people dining there at 7:10, and I’d love to see more folks give these ladies a try. We know how much it means when someone walks through your door and gives your family’s business a chance.

Next time you’re in Havelock, check out Riz’s Mediterranean Grill. We left full and happy, and we’ll be back! ❤️

I'm STARVING! And the smells coming out of this kitchen right now, OMG! 🤤I've been planning your Saturday night dinner, ...
10/10/2026

I'm STARVING! And the smells coming out of this kitchen right now, OMG! 🤤

I've been planning your Saturday night dinner, but as usual, I've made a few last-minute changes based on what came into the seafood market today. That's the beauty of cooking with fresh seafood. Sometimes you just have to let the fish decide what's for dinner!

And let me tell you, we've got some GOOD GRUB headed your way tonight!

Fresh local king mackerel is getting the Bang Bang treatment, crispy fried bites tossed in our homemade sweet and spicy sauce. We've got hot honey oyster mushrooms with goat cheese, Portsmouth Island littleneck clams topped with fresh tomato bruschetta, and those bigeye tuna nachos that are almost too pretty to eat. Almost.

For dinner, we've got beautiful fresh local bigeye tuna with ginger ponzu, a New York strip paired with a lump crab cake, and some gorgeous North Atlantic U-10 deep sea scallops getting the piccata treatment with lemon, butter, white w**e, and capers.

And if you're in the mood for something crispy, I've got fresh NC drum dipped in tempura batter, fried golden, and served with French fries, homemade coleslaw, and tentsuyu dipping sauce.

There's a pear and bleu cheese salad in the mix, too!

Now, let's talk dessert. Bourbon chocolate pots de crème with salted caramel and toasted pecans, and pumpkin crème brûlée with that beautiful crunchy sugar top. Plus our other homemade desserts!

These are our Saturday Night Specials, October 10th, in addition to our regular menu!

I'm telling you, I'm going to feast after work myself. I've been smelling all this food cooking, and I'm about ready to eat the furniture! 😂

Come hungry, bring somebody you like, and let us cook you something good tonight!

Reservations and our regular menu:
www.blackbeardsgrillandsteambar.com

If you’re already thinking about supper, you’re my kind of people! 😂Here’s our table availability at Blackbeard’s as of ...
10/10/2026

If you’re already thinking about supper, you’re my kind of people! 😂

Here’s our table availability at Blackbeard’s as of 11:30 AM, Saturday, October 10th. These are tables available, so grab yours while your favorite time is still open!

🍽️ 4:00 PM — 19 tables
🍽️ 4:30 PM — 13 tables
🍽️ 5:00 PM — 3 tables
🍽️ 5:30 PM — 1 table
🍽️ 6:00 PM — 2 tables
🍽️ 6:30 PM — 5 tables
🍽️ 7:00 PM — 5 tables
🍽️ 7:30 PM — 22 tables
🍽️ 8:00 PM — 30 tables

That middle stretch is getting tight, but there’s plenty of room for the early birds and the late supper crowd!

Availability changes as reservations come in. Make your reservation through our website, then let us handle supper. I’ve got enough pots going for all of us! ❤️

www.blackbeardsgrillandsteambar.com

10/09/2026

MumFest is this weekend, and I’m reminded of the year I sold mums there. Well, I sold SOME of them. 😂

After the festival closed on the last day, I was by myself and had to walk probably half a mile to get my truck and trailer to pack up my booth.

When I got back, over half my mums were GONE!

One lady was walking away with them saying, “This is awesome!”

I reckon it was! Somewhere between me leaving on foot and coming back with the truck, folks decided my inventory was free fall decorating. 😂

But I’ll tell you what, the festival organizers couldn’t have been kinder. They even reimbursed me for the stolen mums. That kindness has stuck with me longer than the missing flowers.

Think I’ll go this Sunday. Might even buy a mum. I hear that’s how you’re supposed to get one. 😂🌼

FRIDAY NIGHT SPECIALS, OCTOBER 9THWell, I looked at the calendar and discovered that Friday is National Moldy Cheese Day...
10/09/2026

FRIDAY NIGHT SPECIALS, OCTOBER 9TH

Well, I looked at the calendar and discovered that Friday is National Moldy Cheese Day. I swear, they have a day for everything! 😂

Now, I'm not sure who gets to decide these things, but I do know a thing or two about good cheese! We've got bleu cheese, goat cheese, and plenty of good food to go along with them!

I've got some crispy hot honey fried oyster mushrooms topped with crumbled goat cheese and fresh scallions. Now, if that doesn't make you want to lick your fingers, I don't know what will!

But don't let the cheese steal the show! It's National Seafood Month, and Friday night's specials include some beautiful fresh local bigeye tuna, swordfish piccata, Portsmouth Island littleneck clams, and a juicy NY strip paired with a crab cake!

For those craving some comfort food, I've got crispy double-battered chicken with mashed potatoes, creamy sawmill gravy, and slow-simmered collard greens. You've worked hard all week, and that's the kind of meal that'll make you forget all about it!

And don't forget dessert! Bourbon chocolate pots de crème and pumpkin crème brûlée are on the menu, too!

These are our Friday Night Specials for October 9th, served from 4–9 PM, in addition to our regular menu.

Come hungry, bring somebody you like, and let us do the cooking! And if you know somebody who appreciates good cheese and fresh seafood, share this with them! 😂

www.blackbeardsgrillandsteambar.com

It’s Thursday, and I’m over here acting like you don’t have groceries at home. 😂 Come on, I’ve already got your dinner p...
10/08/2026

It’s Thursday, and I’m over here acting like you don’t have groceries at home. 😂 Come on, I’ve already got your dinner planned!

Tonight at Blackbeard’s, we’ve got fresh local seafood, a little comfort food, and a few good reasons to save room for dessert.

Start with something good

Hot Honey Oyster Mushrooms
crispy fried oyster mushrooms with hot honey, crumbled goat cheese and fresh scallions.

Portsmouth Island Bruschetta Littlenecks, six wild-caught local clams topped with fresh tomato bruschetta and balsamic glaze.

Bigeye Tuna Nachos, rare-seared tuna with everything bagel seasoning over crispy wonton chips, with cucumber, pickled ginger, scallions, pickled red onions, wasabi aioli and unagi sauce. These aren’t your ballpark nachos, folks!

Pear & Blue Cheese Salad, mixed greens, fresh pear, blue cheese, candied pecans, bacon and pickled red onion with our balsamic-fig vinaigrette.

Burrata & Blistered Tomatoes
creamy burrata, blistered tomatoes, roasted garlic, grilled pita, olive oil and balsamic glaze.

🐟 For dinner:

Fresh Local Bigeye Tuna
simply sea salt seasoned and seared with ginger ponzu, scallion-sesame rice and a grilled onion, squash and carrot medley.

Crispy Double-Battered Chicken
with Yukon Gold mashed potatoes, creamy sawmill gravy and slow-simmered Southern collards. Sometimes you just need somebody to cook you some chicken and gravy. I understand.

Surf & Turf
an 8-ounce grilled New York strip AND a lump crab cake, with buttery Yukon Gold mashed potatoes and sweet, charred grilled onions. No choosing between steak and seafood tonight!

Fresh Local Swordfish Piccata
seared swordfish with lemon-caper brown butter sauce, creamy Yukon Gold mashed potatoes and garlicky snap beans. That sauce deserves a little attention, and probably an extra bite of mashed potatoes.

🍮 Save a little room for Bourbon Chocolate Pots de Crème or Pumpkin Crème Brûlée! We’ve got additional house-made desserts, too.

These are tonight’s specials, and our regular menu is available as well. Come hungry, bring somebody you like, and let us handle the dishes. ❤️

Serving tonight, 4–9 PM.
Full menu and reservations:

Address

1644 Live Oak Street
Beaufort, NC
28516

Opening Hours

Tuesday 4pm - 9pm
Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 9pm
Saturday 4pm - 9pm

Telephone

+12527283335

Website

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