Thursday, 26 May 2016
North Carolina: The Pit BBQ in Raleigh
The Pit BBQ restaurant still carries on the tradition of wood fire, free range and vinegar based sauce roasting a whole pig from local farmers. The kitchen team cook the pigs round the clock every day to make sure there is enough meat available whenever it's needed or wanted.
The Pit is usually so busy on weekends that you need a reservation however we were there mid-week and earlyish and they had plenty of spaces at that time.
pit-smoked wings, BBQ soul rolls, devilled eggs and potato fritters.
The Pit Bacon Cheeseburgers were huge with a choice of ordinary fries or sweet potato fries.
Side dishes are traditionally Southern such as heirloom Cabbage Collards, Black Eyed Peas, Candied Yams and Fried Okra to name a few.
By the time we had finished our meal the restaurant had filled up with local business people and workers in busy Raleigh. Had we left it any later we would have had a very long wait for a table.
We were not guests of The Pit. However we were given our platters on the house but were not required to write a positive review. All photographs and opinions are my own.