The Pit: The Pinnacle

Where: The Pit – Authentic Barbecue, Raleigh, NC

GF Menu: No.

What I ate: Chopped BBQ with sides of Collard Greens and Black-Eyed Peas

How to order it: The NC-Style BBQ is, blessedly, naturally Wheat-Free. For sides, go for the non-breaded veggies (and they have many!).

Note of Caution: If you are very sensitive to gluten, ask the server what kind of vinegar is used in the BBQ. If it is malt vinegar, this is made from barley, and therefore not GF.

If you plan to add sauce to your BBQ when dining out, it’s a good idea to ask the server about the sauce ingredients, as many BBQ sauces contain Worcestershire Sauce and artificial smoke flavorings, which can contain gluten.

What it looks like:

Chopped Pork

Chopped North Carolina-style BBQ. Every bite of the ‘cue is perfection. BBQ Master, Ed Mitchell, cooks the pig overnight and uses his parents’ 150-year-old recipe for the seasoning. With that many years to get it just right, you know why this place is always hoppin’.

The collards are just how I like ’em – big, shiny leaves with their own integrity, not too salty, and not overcooked. The peas, if I remember correctly, are marinated with a little extra pork.

Green Note: From The Pit’s website: “The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state’s bountiful produce is featured in the starters, sides and desserts.”

Celebrate our State on a plate!

The Pit on Urbanspoon

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Published in: on March 20, 2010 at 8:12 pm  Leave a Comment  

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