By Dathan Kazsuk
Christopher Prieto’s inaugural Pickin’ in the Park brought barbecue, live music, and community spirit to Knightdale Station Park.
There are definitely worse ways for one to spend a Saturday afternoon in Knightdale. The smell of smoked meats in the air. Knowing that plate of brisket, those smoked wings, and the pulled pork were soon to be consumed under the Carolina sun.
That was the mood at the inaugural Pickin’ in the Park, hosted by Christopher Prieto’s Prime Barbecue in conjunction with the Town of Knightdale. The event was held on May 16 at Knightdale Station Park and featured a lineup of North Carolina pitmasters, family activities, live music, and hungry ‘cue fanatics, more than happy to stand in long lines across the grass, eager to chase the smoke from one canopy to the next.
The sun was out, and yes, it did lead to a little reddening on my neck—consider it the official press badge of outdoor barbecue coverage—but the breeze kept things bearable. More importantly, the food kept people moving.
Pickin’ in the Park was inducted into existence as a celebration of barbecue and community, with proceeds of each plate sold going to “The Garden,” Raleigh Rescue Mission’s new campus for women and children. This organization will become a Knightdale hub, supporting mothers and single women through job training and helping them move toward independent living.
Prieto expected 3,000 to 4,000 people for the first-year event, and judging by the crowd, he likely hit the mark. Lines formed early and grew throughout the afternoon, though they moved faster than I expected. Depending on the booth and timing, waits seemed to range from less than five minutes to around 20—not bad at all when you consider that everyone there was chasing the same smoky prize.
The pitmaster lineup featured Prime Barbecue, Sam Jones BBQ, Old Colony Smokehouse, and Dampf Good BBQ, each serving a specialty plate. I was fortunate to have a VIP/media pass that let me sample all four, but plenty of guests seemed to have their own strategy. Some hit at least two booths. Others sent family members to different lines, then reunited at the table like a well-oiled barbecue relay team. Smart move.
The first plate that caught my attention, and the one with the shortest line when I arrived, was the whole-hog pulled pork sandwich from Sam Jones BBQ, which delivered the kind of classic North Carolina barbecue comfort you want at an event like this. The pulled pork was tender, and the coleslaw was perfectly fine on its own. Sometimes you do not need fireworks. Sometimes you just need pork, slaw, sauce, a bag of chips, and a minute to yourself.
Next was the pork belly burnt ends from Dampf Good BBQ. I love pork belly, and I love burnt ends, so this was already a dangerous combination on paper. What landed on the plate leaned more into the pork belly side of things than the sticky, caramelized burnt-end nuggets some barbecue fans may have in mind. But that is not exactly a tragedy. The portion was generous, the pork belly was tender, and the jalapeño jam added a sweet little kick that played nicely with the richness.
Old Colony Smokehouse served smoked wings, and as someone who can be annoyingly picky about wings, these were a nice surprise. I’m especially wary of wings when the skin gets rubbery, because nothing ruins a good wing faster than feeling like you’re chewing through a chicken raincoat. These avoided that problem. The wings had a nice char, a proper smoky backbone, and a sauce I wasn’t expecting but ended up enjoying more than I thought I would.
Prieto’s open-faced brisket sandwich from Prime Barbecue was the standout of the day for me. I’ve had this brisket before—at the Pinehurst Barbecue Festival and an event at Olde Raleigh Distillery—and I’ll go on record saying Prieto is making some of the best brisket I’ve had in years. The meat was tender, smoky, and beautifully caramelized, with a peppery crust that brought just enough bite without taking over. Add pickled onions and pickles and the whole thing feels like a little plate from barbecue heaven.
Now, I’ll admit I’ve never fully understood the single slice of white bread. The same goes for Nashville hot chicken. I know it has history. I know it has a purpose. I know someone’s grandfather may haunt me for saying this. But I still look at it like, “Why?” That said, when the brisket is this good, the bread is just along for the ride.
Live music filled the afternoon (though if I’m being honest, the barbecue had most of my attention). The event featured performances from Shannon Baker & Sometime Soon, Russell Johnson & Bluegrass Time, and The Burnett Sisters Band.
Prieto has built Prime Barbecue into one of the Triangle’s most recognizable barbecue destinations, earning national attention along the way. But Pickin’ in the Park felt less like a victory lap and more like a community of smoked goodness stretched across Knightdale Station Park. It was smoky, sunny, a little sweaty, and full of the kind of food that makes you understand why people will happily stand in line outdoors for meat cooked low and slow.
