|
|
|
| Author |
Message |
Author |
Message |
lbenasx
|
|
Cnokinfunk
|
|
|
Stuck in RDU area for several days and figure I might as well try to
|
Rbenash - be sure to let us know what you think of The Pit. Just got a
|
|
find some good Q while I'm here. Anyone out there have a few
|
call from one of my company's field sales guys - he may want me in
|
|
recommendations??
|
Raleigh in the next couple of weeks to assist in some consulting, so
|
|
Right now I'm thinking of one of these three each night. Coopers,
|
I'll have a chance to stop in if it's good.
|
|
Bullocks, Wilbers. Any thoughts???
|
lbenasx
|
|
|
Lay
|
Smokinfunk wrote:
|
|
CG Pro SFB
|
lbenasx - be sure to let us know what you think of The Pit. Just
|
lonterm
|
|
got a call from one of my company's field sales guys - he may want me in
|
|
it's not far to go Allen and Son's in Chapel Hill For directions, call
|
Raleigh in the next couple of weeks to assist in some consulting, so
|
|
(919) 942-7576. It's the one slightly north of chapel hill. The other
|
I'll have a chance to stop in if it's good.
|
|
smokes their meats differently.
|
Please try it out - I need someone else's opinion to compare with. My
|
|
here's some Raleigh joints though if ya don't want to drive that
|
impression was WOW. For a number of reasons. This really seems to me to
|
|
far....but really like Allen and sons.
|
be an example of Eastern NC barbecue on another level. I tried some of
|
|
Hideaway BBQ, Raleigh(I likey)
|
each of BB Ribs, and NC Style spares, and some pulled shoulder. I had
|
|
Ole Time Barbecue, Raleigh(I likey the gals and Q)
|
all the meat delivered dry.
|
|
Clyde Cooper's Barbecue, Raleigh
|
Smoke was very subtle. Not much pink - which in this case I am
|
lbenasx
|
|
associating with what I beleive is because all of the pork cooked here
|
|
Wilburs and Bullocs closed on Monday
|
is from whole hogs - cooked with the hide/skin intact. Ed Mitchell was
|
|
Gave Coopers a try. Good slow cooked pulled pork and ribs. Thing is -
|
present and visitied me at the bar. Spoke with him personally for a
|
|
no smoke/smoke ring.
|
little while. I could hear him chopping meat in the back, then he'd come
|
|
No smoke flavor or brownies to be found.
|
out front to the bar when he caught up, chat with customers, etc.
|
|
I'll probably give Bullocs a try tomorrow, perhaps Wilburs or
|
This is a full scale restaurant, but the Q seems to be totally
|
|
Allen&Sons on Wednesday before I head back.
|
controlled by Ed. You get a strong sense that something is afoot. That
|
|
Ray
|
Ed has himself engaged with business folks/investors that are backing
|
Cnokinfunk
|
|
him and doing the serious business planning intending that Raliegh
|
|
Just saw in article in the Charlotte Observer newspaper that Ed Mitchell
|
location is a launch point for several other locations with Ed
|
|
(formerly operated Mitchell's in Wilson, NC) is opening up a new place
|
controlling quality and process. Overheard some conversation to that
|
|
in downtown Raleigh in the location formerly known as Nana's Chophouse.
|
effect.
|
|
It was supposed to open this past Monday and should be known as "The Pit
|
I have had some NC Q from small operations in the past, so I beleive I
|
|
- Authentic Whole Hog Pit-Cooked By Ed Mitchell Pit Master". In the
|
have a sense of the style - this place struck me as being pretty close
|
|
past I had opportunity to eat at Mitchell's and it was great 'q. I've
|
to a definition. But hiy lots smarter people on this site than me. So
|
|
also seen Ed on the PBS show "Smokestack Lightning" that talks about the
|
give it a try and let me know if I'm off base.
|
|
origins of barbecue and mentions several places around the country that
|
Ray
|
|
are considered the best of the best.
|
Cnokinfunk
|
|
|
If I lived in Raleigh I'd be counting the days to try out his new
|
Thanks for the detailed review Lay. You're right on with your comments
|
|
restaurant.
|
about "bite" of the pork - the article I read in the paper said that
|
lbenasx
|
|
Mitchell is focusing on using non-"mass-produced" pork - sort of the
|
|
Smokinfunk - u the man! Going to try this one out tonight FOR SURE!!
|
equivalent of "free range". Can't remember the term he used in the
|
BijOrsan
|
|
article, but the gist of it was that these hogs have a stronger flavor
|
|
I've had Allen's. The meat was good, I just don't care for NC BBQ
|
than is typical of today's pork industry. The article also mentioned
|
|
sauce.
|
his feeling that backing off on a strong smoke flavor somewhat would
|
|
|
allow the flavor of this particular pork to shine. He's hoping to start
|
|
|
a movement of sorts to inject some "back-to-basics" thinking in the pork
|
|
|
industry.
|
|
|
I'll definitely post my own review if I do get into Raleigh.
|
|
|
lbenasx
|
|
|
|
Ahh, so that explains a lot to me. I am really considering hitting the
|
|
|
Pit again today before I leave..... try the chopped hog and the brisket
|
|
|
this time Or maybe a full rack of the NC ribs.
|
|
|
Ray
|
|
|
chickinhowk
|
|
|
|
I will not go into the detail above, but The Pit has not let me down yet
|
|
|
and I have been several times.... this month. I used to go to Mitchell's
|
|
|
BBQ in Wilson and find The Pit to be just a little nicer and a little
|
|
|
pricier. I have also eaten at other local bbq joints lately that cost
|
|
|
just as much or more and the food wasn't as good and the places were
|
|
|
dirty and dumps (not necessarily bad for a bbq joint). Ed Mitchell has
|
|
|
taken his que uptown in Raleigh, and it appears to be a success. I have
|
|
|
tried the chopped pork, chopped Torkej, brisket, fried chicken and most
|
|
|
of the sides and find them to be excellent. I am a NC native and the
|
|
|
food is traditional Eastern NC.
|
|
|
"chickinhowk"
|
|
|
I'm a chickinhowk.. and I wants me some chicken
|
|
|
Medium Big Green Egg (scored for $125)
|
|
|
Member's Mark SS Gas
|
|
|
Big Oil Tank (homemade)
|
|
|
eastcoactel
|
|
|
|
I thought nthe legendary wilburs in the wilson area was a big bland
|
|
|
waste of time....
|