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Cozy Corner, Memphis, Tennessee Kreuz Market, Lockhart, Texas Checkered Pig, Martinsville, Virginia Whole Hog Cafe, Little Rock, Arkansas The Pit, Raleigh, North Carolina
Recommended by Amy Mills, co-author of "Peace, Love, and Barbecue"
Figures, a hippy wrote the review. I'm an eastern NC bbq connoisseur and I can tell you that The Pitt is nowhere close to "the best" in the area. It doesn't hold a candle compared to Cooper's. The absolute best I've ever had, which amazingly isn't on the list, is a place in Charleston, SC.
Ed Mitchell is one of the best and most respected Pitmasters in the entire country. His cue has won numerous national awards. I have enjoyed his swine since 1989 at his first joint in Wilson. I have eaten at most every barbecue place in eastern north carolina. Skylight Inn(the best imo), Parker's, Stephenson's, Wilbur's, Ken's Grill, Shaw's, Holt Lake, Bum's, B's(2nd favorite), Allen and Son, Bill's etc etc. The Pit stacks up well with any of these places. Cooper's is generally considered to fairly good, but not in the elite class of eastern style cue. That is not my opinion, but that of the cue purest such as Jim Early and Bob Garner. I left off Grady's in Dudley down in Wayne county.
Really? I mean, Coopers is good, but it doesn't even compare to pork cooked over wood. I much prefer the Pit. Plus, at the Pit, I can have a bourbon beforehand. Does it get any better?
I guess I need to fill up the car and take a tour.
What a piker.... I've only been to Stephenson's, Parker's, Cooper's, Old Time, Knightdale (old and new), Q Shack, RH&Bleah, some place down in Kenly, one on NC 55 north of Angier, and I'm sure one or two others I can't remember.
Jeeze, now my mouth is watering.
Nice Lady at the Mecca, after she clearly informed me that they had been in business longer than Cooper's had, also told me that Cooper's hasn't been the same since Mr. Cooper's demise.
Mike- You must drive to orange county and eat at Allen and Son. Keith Allen has gotten up at 2 am every day since 1972 to cook his swine masterpiece. He splits his own wood by hand and chops his cue by hand as well. You should pick up one of the gospel's on NC Cue that lists and ranks all of the best joints in the state. It serves me better than a roadmap. One is by Bob Garner and the other by Jim Early. You can but them at Quailridge or Border's. My six year boy has already eaten at 21 different places. Before I go toes up, I hope to check them all off. That is my bucket list.
Mike- You must drive to orange county and eat at Allen and Son. Keith Allen has gotten up at 2 am every day since 1972 to cook his swine masterpiece. He splits his own wood by hand and chops his cue by hand as well. You should pick up one of the gospel's on NC Cue that lists and ranks all of the best joints in the state. It serves me better than a roadmap. One is by Bob Garner and the other by Jim Early. You can but them at Quailridge or Border's. My six year boy has already eaten at 21 different places. Before I go toes up, I hope to check them all off. That is my bucket list.
UT,
Hey, now... Are you trying to disabuse me of the perception that the pedestrian fare of which I regularly partake is ambrosia?
Gonna spend some quality time in Orange County next week.
I expect to work up an appetite.
I know we should all bow to Allen & Sons for best Que in the Triangle, but has anyone visited Bud's Bar B Que on Conmack Rd in Sanford? I had a customer come into my store today and said she had worked there and the ribs were the best in the area! I am a little hesitant when people say that this is the definitive best. Should I go there? It's not that far from work that I can't run over there. Let me know!!!
No way Mike. Just trying to indoctrinate another fellow on the virtues of the ORIGINAL cue ever served in this great land. The first pig pickin in the United States was back in the 1500's down east and the sauce used that day was virtually the same as it is today. That red crap that serve in the Piedmont is only a notch above that mustard based crap they serve in South Carolina. Let me know if you are interested in how to cook a pork shoulder or boston butt an make your own cue at home. It is really easy and very rewarding.
Ed Mitchell is one of the best and most respected Pitmasters in the entire country. His cue has won numerous national awards. I have enjoyed his swine since 1989 at his first joint in Wilson. I have eaten at most every barbecue place in eastern north carolina. Skylight Inn(the best imo), Parker's, Stephenson's, Wilbur's, Ken's Grill, Shaw's, Holt Lake, Bum's, B's(2nd favorite), Allen and Son, Bill's etc etc. The Pit stacks up well with any of these places. Cooper's is generally considered to fairly good, but not in the elite class of eastern style cue. That is not my opinion, but that of the cue purest such as Jim Early and Bob Garner. I left off Grady's in Dudley down in Wayne county.
Love this list. I am going to pick out B's as my #1 and Allen and Sons as my #2.
I have still NOT been to the Pit. My wife and I just haven't had the time but now that they are open Sundays we should make it out soon.
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