If Ed Mitchell is doing it, I’m sure the food is good, but white table cloth and bbq just don’t go together for me.

Ed Mitchell has teamed up with a chef and opened a white table cloth BBQ restaurant in Raleigh. It’s called The Pit http://www.thepit-raleigh.com Reviews are good and there are a few interesting things on there to go with q

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Originally posted by Bob W

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Originally posted by brentk

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Originally posted by Baah Ben

I did not like Wilbur’s at all…I don’t like Eastern Carolina "Q" if that’s what Wilbur’s represents. It’s far too vinegary for my tastes. There is no offsetting sugar (not a drop) to give it the sweet and sour contrast I’d have enjoyed. They have some terrific hush puppies.

That’s why in Eastern NC, the BBQ is always served with white slaw. You take a bit of the sweet slaw and mix it with the sour BBQ to provide the flavor contrast you are seeking.

I’v eaten a lot of Eastern NC cue, and in my experience it’s usually served with tangy yellow slaw.

You are right about the color, although I would argue about the sweetness. When I said white, I was distinguishing it from the red BBQ slaw that is served in Lexington. In fact, I have had servers ask whether I want white or BBQ slaw in places that serve both. Admittedly, that is in Lexington BBQ country which is where I generally am when I eat BBQ. (Although I am not a regional partison and like good BBQ wherever it is made.)

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Originally posted by brentk

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Originally posted by Baah Ben

I did not like Wilbur’s at all…I don’t like Eastern Carolina "Q" if that’s what Wilbur’s represents. It’s far too vinegary for my tastes. There is no offsetting sugar (not a drop) to give it the sweet and sour contrast I’d have enjoyed. They have some terrific hush puppies.

That’s why in Eastern NC, the BBQ is always served with white slaw. You take a bit of the sweet slaw and mix it with the sour BBQ to provide the flavor contrast you are seeking.

I’v eaten a lot of Eastern NC cue, and in my experience it’s usually served with tangy yellow slaw.

If you want sweet flavor, you get that from the sweet tea!

I am a big Parker’s fan. I got my first taste of NC cue at Parker’s many years ago and have loved it ever since. Having said that, Parker’s fried chicken is even better than their cue. Also, while I didn’t like their corn sticks at first, they have grown on me. Get both corn stick and hush puppies with your meal. Finally, Parker’s sweet tea is really bad, basically just sugar water with hardly a hint of tea flavor.

If you have time to stop for a sit-down meal at Parker’s, get the family-style meal, which is an absurdly good value. Two pieces of chicken, plus UNLIMITED cue, corn sticks, hush puppies, slaw, potatoes, and (I think) green beans, for around $5-6.

NB You can get the same food at the other Wilson barbecue behemoth, Bill Ellis’s. I like Parker’s a bit more, but Bill serves a ton of cue too.

Also, if you’re really in a hurry, Moore’s in Kenly, a few miles south of Wilson just off I-95, serves Wilson-style cue and chicken.

In Ayden try Bum’s – they might have the best collards and rutabagas in the world.

Bunn’s Bar-B-Q in Windsor is awesome as well.

Just to clarify my earlier post re: Parker’s—perhaps I didn’t word it right, but it was the cole slaw that I found runny, without any cabbage flavor and crunch, and an odd yellow color. I’d be very interested to find out if that is the regional style for slaw. Sorry about the cornsticks. As a northerner, the only cornmeal-based fried thing I’ve encountered has been savory, dense hushpuppies. Guess I need to take another trip to Parker’s. Wish I could! [:I]

Quote from Barney: "I understand that when Wilbur passes over to BBQ heaven, then this establishment will have to start cooking with gas. Dang those environmentalists! Something to do with the wood smoke (which gives their meat it’s wonderful delicate smokiness). I’m afraid in the future, there won’t be any wood burners left!"

It could be that Wilber’s is grandfathered in under the old laws and an ownership change would wipe that out…..when Murray’s Barbecue (not don murray’s) on Old Poole Road just on the edge of Raleigh closed a couple of years ago, i understand it was because the owner wanted to retire and if he transferred ownership to someone else they would not be grandfathered in anymore. The new owners would have to build another building that connects the barbecue pit to the restaurant and bring it all up to code……

….Speaking about Murray’s Barbecue, so many people overlooked this place over the years and i don’t know why. They wood cooked some damn fine barbecue and had some of the best slaw and potato salad i ever ate outside of my mama’s house (both mayo-based and silky, always seasoned right). you could also get some homemade banana pudding that was mighty fine. i always felt it was my little secret to go ther and now it’s gone. RIP

as for the restaurants in the ayden/goldsboro/wilson triangle of which you speak. my vote for the three is that they all get points…..skylight for good history, cracklin/skin barbecue and heirloom cornbread, wilber’s for good barbecue, decor(i love the wood) and tradition, and parker’s for being a one of a kind…..often parker’s gets a bad rep for not being as good barbecue-wise, but you have to see the whole picture…chicken, cornsticks (they really do rival hushpuppies if they are fresh and hot), celery slaw capital of the universe (whether i love it or not), family style till i die, white shirts and white paper hats on the waiters, beating the snot out of bill’s, reminding me that eastern north carolina (and wilson more than most towns) lived off tobacco. All of this has to be taken into accounty with Parker’s. Everytime I take people there they come away wanting to go back. It has a good feel that place, makes me feel like a child again.

anyway, with all that said B’s Barbecue might be the best of all.’

so long.

Wilber’s-we picked up a BBQ sandwich there last week. The wood burning aroma when you exit your car is great!

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Originally posted by soobee

We ate at Parker’s 2 weeks ago and experienced East Carolina ‘cue for the first time (Ohioans). We all had to warm up to it, but after several bites we truly enjoyed the different flavors and textures of the pork, as well as the tangy vinegary sauce. That said, none of us liked the hushpuppies and cole slaw. We’re used to crisp, savory cornmeal pups, and robust crunchy and creamy slaw. Is that runny yellow stuff a regional thing? I’d be interested in knowing. Anyhow, we’d all go back to Parker’s. And I’d LOVE to check out their sweet sauce ‘cued chicken! It look fabulous.

I haven’t been to Parkers in quite some time, but I thought they served corn sticks. And while I don’t particularly care for them, they are anything but runny.

We ate at Parker’s 2 weeks ago and experienced East Carolina ‘cue for the first time (Ohioans). We all had to warm up to it, but after several bites we truly enjoyed the different flavors and textures of the pork, as well as the tangy vinegary sauce. That said, none of us liked the hushpuppies and cole slaw. We’re used to crisp, savory cornmeal pups, and robust crunchy and creamy slaw. Is that runny yellow stuff a regional thing? I’d be interested in knowing. Anyhow, we’d all go back to Parker’s. And I’d LOVE to check out their sweet sauce ‘cued chicken! It look fabulous.

i95 (and others!) thanks for all the info!

I can’t help wondering how the HECK I missed out on a little detour like yours to Skylight. Dagnabit!

Oh well, guess I gotta go back down there… darn! [;)] [;)] [;)]

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Originally posted by i95
(BBQ, cornbread and Pepsi products. Want anything else? Go to South Carolina.)

Oh i95, it’s a cliche but that made me laugh out loud. Don’t be hatin’ on a state that loves its bbq diversity now. 😉

Forgot to mention that Mitchell’s in Wilson has been closed due to some legal problems. A sad statement. Ed Mitchell was a friendly man and I was sorry for his troubles. That was my favorite for a number of years until he closed a couple of years ago. His cue was pure delight and slightly sweet – melt in your mouth!!

I have read reviews of his newest venture in Raleigh. It’s called The Pit and is more of an upscale restaurant. I’ve not bothered to try this one because in my opinion, bbq should be just what it is. I still long for the old Mitchell’s!! Just pure simple goodness. And that’s my last two cents. Now will have to make a run to the border for some good BBQ!!

Got to put in my two cents here. I do the 3 1/2 hr trek to NC for a "BBQ Run" with my other BBQ hound neighbor about every 2 months. We head straight to The Skylight Inn in Ayden for our appetiser – small bbq tray, slaw and fabulous flat crunchy cornbread (take home several slices). The cue has crunchy fat bits that are great but when taking it home, I’ve not had good results reheating no matter what. The cruncies soften up before you get home. Folks I’ve brought it home to didn’t care for it at all so now I only eat it there. But the treat there is watching & listening to the rhythm of the bbq chopperman with his 2 cleavers. That is the only bbq place that I know of where that is seen right where you order. You must go there to see the mounds of pork being chopped!

About an hour down the road to Goldsboro, we settle down to a bbq plate and their great hushpuppies. I understand that when Wilbur passes over to BBQ heaven, then this establishment will have to start cooking with gas. Dang those environmentalists! Something to do with the wood smoke (which gives their meat it’s wonderful delicate smokiness). I’m afraid in the future, there won’t be any wood burners left!

I’ve eaten across the road from Wilbers at McCall’s buffet. They have a nice selection of veggies, pretty good hushpuppies and their BBQ is ok but I’d go across the street to get my cue to take home.

There is one more BBQ place I’ve tried to get to but found them closed on Tues as well as Mon. It is called Grady’s in Dudley, NC and it looks like what a BBQ joint should – cinderblock, plain.
I hear it is very good so one day I may make it back but it’s hard to do when you’ve got to pass up Wilbur’s! Bum’s in Ayden is also pretty good as well as B’s down the road a short drive. I grew up on eastern BBQ and just in last 25 yrs admit that Kansas City cue is good, too! If I had started out on sweet, saucy bbq, I’m sure I wouldn’t care for the vinegary hot pepper variety either. My email is lovbbq which says it all! Judy

Of all the BBQ traditionns, eastern NC is probably my least favorite. I’ll take Memphis style any day of the week. [8D]