The Pit’s first Barbecue Heritage Dinner on July 12, 2011 was, simply put, a sellout and a smash.
It starred pit cooked, whole-hog, Eastern North Carolina barbecue, as only The Pit does it, with a supporting cast of inventive appetizers, salad, vegetables and dessert highlighting North Carolina’s best and freshest bounty, all created by The Pit’s Executive Chef & Pitmaster Darrell Brown. Bob Garner added generous servings of North Carolina barbecue history and lore by exploring the role of North Carolina barbecue as our state’s long-standing food of celebration.
Chef Darrell outdid himself with the menu for the evening. As guests arrived, servers passed attention-grabbing appetizers: beef brisket roulade stuffed with perfectly-crisped fried onions and sauced with spicy mustard-mayo; a delicate North Carolina smoked trout canapé topped with green apple relish and horseradish créme; and a chopped lettuce crostini with tomato, avocado bleu cheese and crispy bits of pork cracklin’.