| By Dathan Kazsuk |
The smell of barbecue will once again drift through the Village of Pinehurst this Labor Day weekend as the Pinehurst Barbecue Festival marks its fifth anniversary. What started as a daring idea during uncertain times has evolved into one of North Carolina’s premier food festivals, bringing together thousands of hungry patrons and some of the state’s top pitmasters for a 3-day celebration of barbecue, bourbon, and Southern culture.
“It all seems crazy now that we started planning the inaugural Pinehurst Barbecue Festival and then COVID-19 hit,” recalls festival cofounder Dave Droschak. “Since it was an outside festival, we were able to pull off the first one in 2021, and it has been quite a journey building an event that we wanted to be unique, yet still celebrate barbecue in North Carolina.” That vision is alive and well.
Guests who make their way to Pinehurst will find themselves sampling seven different meat and seafood dishes, paired with seven Southern sides, all prepared by seven award-winning pitmasters—a feast that, as Droschak put it, is “something totally unique and a treat for our patrons.”
This year’s lineup features names such as Christopher Prieto (Prime Barbecue), Ashley Christensen (AC Restaurants), Adam Hughes (Old Colony Smokehouse), Ron Simmons (Master Blend Family Farms) and Preeti Waas (Cheeni)—among the other culinary elite.
A big part of the festival’s growth comes from its partnership with pitmaster Christopher Prieto, whose Prime Barbecue in Knightdale has become a destination for both locals and visitors. “I first met Christopher through a mutual client who recommended him as the upcoming mover and shaker in the barbecue world,” Droschak says. “Christopher’s engaging personality and willingness to chat barbecue with all has been a true win for the Pinehurst Barbecue Festival.” Prieto now anchors the festival’s Pitmaster Invitational and leads “Q-School,” a Saturday morning grilling class that gives attendees a front-row seat to his techniques and stories.
Of course, organizing an event of this magnitude doesn’t come without challenges. “After 5 years now, the word has certainly gotten around that this is one of the best, if not the best, places for pitmasters to showcase their true talents,” says Droschak. “It’s also a big undertaking to feed more than 3,000 patrons over a 5-hour period, so it’s a combination of talent and the ability to execute food for a larger group that we look at first when selecting pitmasters. We also look for ambassadors who will help spread the good word that this event is worth attending.”
That hard work has paid off. A recent study commissioned by the area’s Convention and Visitors Bureau revealed that the Pinehurst Barbecue Festival has generated more than $5 million in economic impact for the community. For a town most often defined by its championship golf courses, the festival has carved out a place as another signature event—one that brings people together over plates of brisket and pulled pork the same way golf might bond a foursome on the fairways. “We hope the Pinehurst Barbecue Festival brings an activity that brings family and friends together in a social and foodie atmosphere,” said Droschak.
The festival weekend is packed with flavors and experiences, beginning Friday with the High on the Hog Gourmet Pitmaster Dinner at Pinehurst’s Fair Barn. Saturday morning turns the spotlight on Prieto’s grilling class at the Village Arboretum’s Timmel Pavilion, followed later that evening by the inventive Barbecue Reimagined dinner at BHAWK. The popular Bourbon & Bites tasting at The Manor has already sold out, but tickets are still available for the other events.
The weekend culminates on Sunday with the Christopher Prieto Pitmaster Invitational, where the streets of Pinehurst fill with music, local vendors, craft beers, and the unmistakable aroma of barbecue as thousands of patrons line up for their share of Southern tradition.
And the festival continues to evolve. New this year is a duty-free liquor sampling and an expanded marketplace of Got To Be NC vendors, offering everything from sauces and rubs to local products that can’t be found in your average supermarket. As Droschak sums it up, the goal has always been to grow while staying true to the heart of North Carolina barbecue. Judging by the crowds, the flavors, and the economic impact, the Pinehurst Barbecue Festival has done just that.
