The Pit
328 W. Davie Street
Raleigh, NC
$$
I’m from Texas. More importantly, I come from a ranching family that has been working cattle since before the Civil War. In 1866, it was one of my ancestors who invented the chuck wagon. As Texans, we love our food and are known the world over as the undisputed kings of barbecue. We know a thing or two when it comes to properly preparing meat.
I live in North Carolina though; where beef is not king and there sure is a lot of pork.
North Carolina, much like Texas, is proud of their barbecue heritage. In most of the state, sadly, they use ketchup as a base for their sauce. Ketchup? Ketchup is for French fries! Also, you don’t cover it in a sauce. That’s like grilling the perfect filet and promptly smothering it in A1. Don’t do that either!
Menu
Thankfully, I live in Raleigh and I discovered “The Pit”, where Executive Chef Darrell Brown agrees with me. Another thing Chef Darrell knows is how to serve up perfection on a plate. Slow roasted at low temperature over a bed of charcoal (in Texas we use wood to fuel the fire). Most people don’t realize it takes over half a day to properly cook. Once the meat takes on a red-brown color and is quite literally falling off the bone, it is chopped and seasoned with salt, apple cider vinegar, black pepper, red pepper and a little sugar. A simple, yet time-consuming endeavor, that comes only with practice.
It’s no wonder I eat here about three times a week. It makes me feel right at home (for us Texans they also offer beef brisket).
Served three ways (pulled, chopped, and ribs), you simply can’t go wrong. Not in the mood for BBQ? Not to worry. Having had almost everything on the menu I can also recommend the chicken fried southern style. I’ve heard several people say it’s the best fried chicken around and it’s easy to see why. If you choose time to come at lunch time you also have the option of several sandwiches. The grilled chicken on ciabatta bread is really good, as is the pimento cheeseburger. I’d order the burger without the fried green tomato (It’s just not my thing). I haven’t tried the meatloaf sandwich yet but I’ve been meaning to and I will. They also serve a brisket cheesesteak but I’m just not a fan. Sorry y’all.
As for sides, the Mac & Cheese, BBQ fries (a meal in itself), and the Sweet Potato Fries are consistently good.
While they do have a fairly impressive wine list I feel compelled to suggest nothing other than their “Smoke and Coke”. It’s a house smoked bourbon and coke. That drink alone is worth the visit! So is the second you’ll end up ordering. The third one probably is too.
Setting
Set in an old 1930’s meat packing warehouse, across the street from Raleigh’s old train depot, it is easy to see why they’ve had so much national press coverage. Zagat, Bon Appetit, Southern Living, Men’s Health, and several newspapers also sing the praises of both The Pit and Chef Darrell. Online reviews only echo my sentiments. They’ve also been featured on The Food Network’s “Throwdown! with Bobby Flay ”, as well as “The Today Show”. The only complaint I read online was a guy complaining about the ice in his Manhattan.
If you decide to visit, come hungry! Parking IS at a premium, but not to worry, they valet. Who knows, I’ll probably see you there!
Image source: The Pit Barbecue
The Unofficial Ambassador for the State of Texas
