Don’t miss the Charcoaled Chicken Barbecue at Port-a-Pitt BBQ in Statesville.
My cousin, Jan Martin, insists that the best barbecued chicken he’s ever tasted comes from a pit with a brake light and license plate. That’s how I found myself at Port-a-Pit. In the patented stainless-steel pit on wheels, baskets on a looped conveyor carry split chickens over a bed of charcoal for two-and-a-half minutes on the first half of the loop; on the second half, the chickens spend an equal amount of time dripping juices on the birds below. At the end of each full loop, the chickens take a bath in a vinegar-based dip. The result is fall-off-the-bone, buttery rich chicken.
Wednesdays and Fridays are the only days you can line up at the warehouse-like kitchen and get a plate. Eat it at home or gobble it down on the tailgate of your pickup truck, like the dozens of workmen crowding the parking lot.
119 Marshall Forest Lane, Statesville, N.C. 28625
phone: (704) 872-9778