Discovering NC Agriculture is a year-long series focusing on twelve N.C. grown, raised, caught, and made commodities. Tune in each month to see how an N.C. commodity is grown, harvested, packed for consumer use and more. Learn nutritional value, find fun recipes to try, hear from local chefs who use that product, and other unique commodity facts throughout the series. We look forward to helping you better understand some of our N.C. commodities and how they impact your everyday lives!
Barbecue is more than just food; it is a destination for friends and family. Christopher Prieto, Chef and Owner of PRIME Barbecue in Knightdale, developed a passion for barbecue at 13-years-old that propelled him into a life of grilling, teaching, feeding, and connecting people across the world.
As a student at East Carolina University, Chris had a dream for a barbecue restaurant. “I’ve always had a passion for barbecue because of its rich history and tradition in our state, as well as the way that it brings people together,” he said. “When I was in college, I had the dream of this restaurant and literally drew it on graph paper and framed it.” Prime Barbecue, which opened in May of 2020, was the culmination of that dream. Prior to the restaurant opening, however, Chris gained a lot of experience in cooking barbecue and teaching others about the intentionality behind it.
In 2004, Chris stepped into the world of Competition Barbecue where he competed in various culinary competitions for 14 years. “It was during this portion of my life when my Barbecue Nerdness really started to come out,” he said. “Competition Barbecue helped me to sharpen my skill set. I learned about each part of the barbecue process, including flavor, texture, style and authenticity, and how to intentionally focus on each step to create the best product possible.” Chris was also featured on Season 6 of the TV Show BBQ PitMasters, which put him on the map in the public eye. Although Chris has loved every opportunity given to him in the world of barbecue, he found a new passion in the early 2000’s when he fell in love with teaching.
Savory Spice in Raleigh takes the credit for getting Chris started in the barbecue education realm. “I hadn’t thought much about teaching until the Savory Spice team came to me and asked me to teach a barbecue cooking class at their facility,” he said. “That first class was a huge success, not only in numbers but also in steering me into another aspect of my God-given purpose.” Shortly after that class, Chris received a phone call from the Wounded Warrior Project to teach a barbecue class for their wounded veterans. “I wasn’t sure initially how to relate to these individuals or make my classes truly worthwhile to them, but I prayed to God and asked for him to give me the right words to say, as well as a way to relate to them, which is exactly what He did,” Chris said. In fact, on the day of his very first class with the Wounded Warrior Project, one of the grills exploded, leaving Chris with severe burns down one side of his body. “I never truly understood what brotherhood and sisterhood was until that very moment, because each one of those veterans came to visit me either at the hospital or at my house,” he said. “It was in that moment that I realized my true purpose in reaching and inspiring people through the world of barbecue.” In addition to classes outside the restaurant, Chris has also opened the Ultimate School of Barbecue through Prime Barbecue where people can come and learn how to enjoy the process of cooking barbecue.
The Ultimate School of Barbecue is taught by Chris himself four times a year at the Prime Barbecue facility in Knightdale. “I enjoy teaching people about the art of barbecue,” he said. “These classes are a way that I can give back to the community, connect with individuals across the world, and share my knowledge of barbecue.” The class is open to all ages, demographics, and skillsets, whether you are new to the world of barbecue or have a plethora of experience. Each class is slightly different, but always features a delicious cut of meat, like Brisket or Baby Back Ribs. “I like to change it up and teach something different each class because we do have people that come multiple times,” Chris said. “However, every class covers various aspects of meat selection, seasoning profiles, preparation processes, and cook time.” The Ultimate School of Barbecue is a full day class taking place from 8:30 a.m. to 5:30 p.m. A light breakfast, lunch, snacks, drinks and dinner are included. Check out their website for further information, including upcoming dates and pricing!
“The world of barbecue is an eternal fire that connects people of all backgrounds, religions, races, and ages,” Chris said. For the team at Prime Barbecue, the vision and mission are not just about creating an excellent product that people love and enjoy, but also valuing, respecting, and connecting with one another. “God brings the people to Prime Barbecue and we love them well because that’s the purpose and intentionality behind everything that we do,” Chris said. “This place is so much more than excellent food, but it’s also stellar service that leaves a lasting experience. If someone visits the restaurant and eats the best meal of their life, that’s great, but they will be hungry again tomorrow, so it only leaves a temporary impact. However, if myself and my staff make that people feel seen, loved, and valued, during their visit, that impact becomes everlasting and leads to a family of customers that call this place home.”
Prime Barbecue offers a variety of meats for customers to choose from, including Brisket, Pork Ribs, House Made Sausage, and Pulled Pork. All of their pork products are sourced from Master Blend Family Farm in Kenansville, Duroc Family Farms in Idaho, and Creekstone Farms in Kansas. “All of our meats are cooked different, but each step is done with intentionality and excellence,” Chris said. “Many people have asked me why our products stand out, and it’s partially because of the love and intention we put behind each cut of each product. Every step of the process matters, and we treat it as such so that our customers can expect excellence every time.” Although all of their products are delicious, the brisket is a crowd favorite and best seller, as well as his whole hog lechon, which he serves at the restaurant every Saturday. Prime Barbecue also offers a variety of side dishes to choose from, like Big Boss Beans, Mac ‘N’ Cheese, NC Sweet Potato Salad, and of course, their world class cornbread.
Whole Hog Lechon (available every Saturday) is only available at Prime Barbecue! Here, Prieto pays homage to his home in NC and his Puerto Rican heritage. He marries Eastern NC whole hog barbecue with Puerto Rican lechon style barbecue. The whole hog is cooked over coals in the traditional NC style. He brings the influence of his Puerto Rican heritage into it by seasoning the hog with adobo before cooking it, and mopping it with the citrus and garlic mojo marinade that’s central to Lechon style. He serves it with Puerto Rican style red beans and rice, and the crispy skin on top.
Prime Barbecue is open Tuesday through Sunday from 11 a.m. until the food sells out, so be sure to get there early. We are so proud of Chris and all that he is doing to further the pork industry of our state. We look forward to seeing how his restaurant, classes and impact will continue to grow in the years to come!
