The Pit | Ed Mitchell

admin — Tue, 09 Mar 2010 20:16:20 +0000

All content © Mark Petko Photography (click here for permission)

'nana puddin'

Carolina Style Ribs, bbq baked beans, collard greens, biscuit, hush puppies

The Pit (Authentic Barbecue)

328 W. Davie St.

Raleigh, NC 27601

919.890.4500

www.thepit-raleigh.com (link)

Everything but…

When mucking around in a new town, inquiring into culinary notoriety, earshot rings with familiar themes on repeated play. Names precede faces and within a few conversations, one can really gain a sense of the big game in town. The legends of lore stand tall in individual descriptions of great feasts and draw those unacquainted to the homes of heroes, in search of an experience that hopefully confirms, a legend to be true. Upon verification, the story lives and breathes through yet another teller, to be heard by those that have shared in the adventure and those that can only listen, and wonder with Pavlovian dripped chins…and as this legend goes…

Ed Mitchell’s barbecue passions began decades ago in Wilson, North Carolina. Learning the craft from family members Ed keeps traditions alive through his recipes and techniques. He began by selling barbecue out of a family run grocery store eventually shifting the business to a full-on restaurant. After gaining notice on a national level for quality barbecue Mitchell ran into an unfortunate string of events that lead to the foreclosure of his business and also some time in court. Fortunately this new found time with a lawyer led him to an introduction to Greg Hatem from Empire Eats, a restaurant group in Raleigh. Ed and Greg joined forces to open the Pit showcasing Ed’s Whole Hog barbecue but in a more than usual ‘upscale setting’ that barbecue is accustomed. The pairing of the two allows Ed to concentrate on being ‘the pitmaster’, in a uniform of plaid shirts and overalls, gracing tv spots on the Today Show and Man V. Food while leaving the business responsibilities to Hatem and team at Empire Eats. Starting with North Carolina raised all natural hog, Mitchell is one of a few that represent true Whole Hog barbecue using “Everything but the squeal”…”from the rooter to the tooter”. Mitchell’s Whole Hog harvest is paired with sides based on family recipes but also feature some additions with a contemporary flair prepared under the watch of the Pit’s Executive Chef, Lauren Smaxwell. Check out the full menu options here.

Ed Mitchell-Pitmaster

Pulled Pork, Sweet Potato Fries, Stewed Green Beans

Barbecue Fries-hand-cut fries with melted pimento cheese, chopped 'cue, chives and bbq ranch dressing