It was a meat-tastic weekend. Like Sarah mentioned, she got me a mail order sampler of barbecue from the Salt Lick, which is in the Hill Country, southwest of Austin, TX. I've heard them mentioned as being among the best of Texas 'cue. So far we've tried the ribs and they were awesome. We should be getting into the brisket later in the week and that should really be the test. Texas 'cue is all about the beef.
The other meaty highlight of the weekend was dinner at the Pit in Raleigh. It's in the old Nana's Chophouse building, so it's a really nice warehouse-y space. Service was great, very prompt and friendly esp. the bartender who was chatting w/ us while we had a tasty beverage and waited for our table (we got there early). I had a particularly tasty French Broad Altbier on draft. They have an excellent selection. For starter, we had the BBLT, which is barbecue bacon, lettuce, tomato and house-made pimento cheese on little silver dollar biscuits. Ohmigod... so good. There was also a basket of biscuits and hush puppies to nibble on while waiting. On recommendation of the bartender, we both went for the chopped whole hog. And it is killer. Absolutely the best chopped pork 'cue I have ever had anywhere. The pit's being run by Ed Mitchell, a legendary Eastern NC barbecue master. We opted for the 2 meat combo and both got the fried chicken. Excellent chicken altho I'd probably skip it next time, just cos that's a lot o' food. Sides were: mac & cheese (outstanding!), marinated beets (great; very lightly pickled), sweet potato fries (also great), and fresh fruit (mostly melon; tasty, and more important, light). Oh, and slaw comes w/ the plates. It's more what I think of as classic slaw, not that barbecue slaw that you see more in western NC. For dessert we split the peach turnover (fresh peaches!) w/ blueberry ice cream. Way too much food but, hey, celebration. Highly recommended, even if it does mean driving all the way to Raleigh.