Ed opened Raleigh's The Pit after his famous Wilbur's closed. He serves whole pigs “pit-cooked all night over hickory or oak coals, basted with a homemade vinegar and pepper sauce, pulled from the bone, chopped and served hot.” His food is so delicious that it made us giddy and Laura was nearly drunk with laughter after finishing her sandwich. She's a North Carolina girl, so being able to get this grade of BBQ in the city is a particular treat.
Mitchell often wears a t-shirt that states “everything but the squeal”, a large pair of overalls, and a handsome mostly salt (and pepper) beard. He's jolly and passionate about his craft and no matter how long the line is, it's worth standing in to try his delectables.
If you go to next year's BBQ Block Party, be sure not to miss it!