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Very interesting about The Pit. I checked their website and it says the barbecue is pit-cooked but doesn't mention wood. It's inexcusable to have "authentic barbecue" in your name if you don't cook over wood. Of course it's pretty silly and try-hard to have "authentic" in your name anyways.
I'll check out Mitchell's new place and hope that it lasts longer than some of his other ventures. Any idea why Que closed?
From what I understand he was space constrained and didn't have enough room to cook but a pig a day and he'd regularly run out of barbeque early on in service, thus not generating enough to make ends meet in that location. I've heard from more than a few people that Ed's a better pitmaster than he is a businessman and that if he'd have been smart he would have stayed hooked into Empire Eats who basically just wanted him to be the face of The Pit. But Ed wanted to market himself more than the restaurant and that's all she wrote there.
From what I understand he was space constrained and didn't have enough room to cook but a pig a day and he'd regularly run out of barbeque early on in service, thus not generating enough to make ends meet in that location. I've heard from more than a few people that Ed's a better pitmaster than he is a businessman and that if he'd have been smart he would have stayed hooked into Empire Eats who basically just wanted him to be the face of The Pit. But Ed wanted to market himself more than the restaurant and that's all she wrote there.
One thing for sure...the man knows how to make barbecue. I hope he'll find a good spot and do like his daddy did making good barbecue while keeping the menu simple.
One thing for sure...the man knows how to make barbecue. I hope he'll find a good spot and do like his daddy did making good barbecue while keeping the menu simple.
I'm surprised he uses charcoal. I'll still eat his food but not as much as I would otherwise.
Agree with those that say Eastern & Smokey are the two NC BBQ types haha
I had the fun of sitting with a California lady on a flight to RDU a few days ago that asked me about
local places to eat . Explained to her about NC BBQ, the styles , the rivalry and how
in NC, BBQ was not a verb.
For a complete dive that has the best eastern BBQ & southern cooking around try
Backyard BBQ Pitt at 5122 Highway 55 (near Highway 54). They may have a North Durham location but I have never been there. The mac-cheese is pure heaven.
They have won BBQ awards and were featured in a Travel Channel's Man vs Food episode but I can't find that link.
Here is a link about how they cook & prepare the BBQ.
Backyard has been a solid addition to our area's barbecue scene. They have a few sauces and only use shoulders, so certainly not the prototypical ENC joint. Of course most of the places in the middle of the state that people call Eastern use only shoulders. Byrd's, Bullock's, Clyde Cooper's, Nunnery-Freeman, Skipper Forsyth's, Hursey's, Allen, and Stephenson's, not to mention most of the places in Fayetteville and Lumberton. Hell, even Smithfield's uses only shoulders! Whole hog cooking really is centered around half a dozen towns in central ENC.
Had a pulled/shredded brisket sandwich at the blistered Pig in Apex a couple of months ago. Was unique and pretty enjoyable.
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