The Pit is not the pits

You can smell The Pit from a block away as the smoke fills the air. You'll know you've arrived when you see the crowd outside the front door. This place is always packed, and with good reason! North Carolina may be known for barbecue (for your northerners and foreigner, that's what we call a style of pork, it's not something you go to for eating hamburgers, hot dogs and potato salad), but it's not everyplace that can say their pitmaster beat the Food Network star, Bobby Flay, in a rib Throwdown! Ed Mitchell is famous for his legendary whole-hog, pit-cooked barbecue. 

So now that my mouth is watering, yet again, let's get to the food! Don't worry, if you aren't a pork eater there are plenty of other options. Ed's famous BBQ chicken, Texas-style brisket, baby back ribs, smoked turkey and they even have a fabulous vegetarian option that even the meat eaters would love-- barbecued tofu! The variety of side dishes hold their own against the main courses. Everything from mashed potatoes and mac 'n cheese, to sauteed vegetables and fried okra. So how is it? Let me paint you a little picture...

You sit down to a table with fresh out of the oven biscuits, that are exceptionally buttery and flakey with a luscious sweet butter and crispy hush puppies. Try not to eat them all, because you'll want to save room for the main course! 

Chopped BBQ with grits and greens

It's really hard to choose because everything is delicious, and luckily they have platters where you can try two or three of their delicious barbecue treats. We ordered two plates on this particular visit (you know I love sharing and trying different things). The chopped barbecue in the Eastern Carolina style (spicy, vinegar-based sauce) is smokey and delicious. There are two different BBQ sauces (one vinegar-based and one molasses-based) on the table for you to add to your favorite dish...personally, I like to mix them...and they make this dish even better. The collard greens are cooked in the smoked pork and are some of the best greens I've ever had. Their cheddar, bacon grits are creamy and absolutely amazing. 

We also ordered a half-rack of baby-back ribs. They were sweet and tangy, super smokey, and fall-off-the-bone amazing. It's no wonder Ed Mitchell beat Bobby Flay in a rib-off! Just writing about them is making my mouth water. 

The sweet potato fries are one of my favorites (let's face it, who can turn down a fried sweet potato?) and are perfectly crisp. I suggest dipping them in the molasses-based BBQ sauce. Another delicious side-dish choice are the smokey, sweet BBQ baked beans, but let's face it, you can't go wrong with any of your choices on the menu. 

This place is fabulous. If you like Barbecue, you'll love The Pit!