Pitt County BBQ

05/23/2026

Next Saturday, come by for their 5 Year Birthday Bash!

We’ll be set up from 1–5PM serving a heritage-raised Ossabaw Island whole hog from . This historic Southern breed is near and dear to traditional barbecue culture, and it’s a privilege to be able to work with it here in Alberta.

Come grab a plate or sandwich, enjoy the birthday beer releases and patio, and celebrate 5 years of Longroof with us.

We can’t wait to see everyone there.

05/07/2026

04/26/2026

As cliché as it sounds, it was an honour to be part of the , cooking alongside and supporting our good friend .letchworth of Fox Hollow Outdoors.

Being included in something like this is something we never could’ve imagined when we first started Pitt County BBQ.

The culture and community across the Carolinas and the South is unmatched. BBQ isn’t just about sauce or Texas. For us it’s about regionality, history, people, and tradition.

04/20/2026

Last weekend, we had the opportunity to help our good friend .letchworth with Fox Hollow Outdoors at the .

It was an incredible event, and seeing the team walk away with an award from and made it even better.

Great catching up with familiar faces and meeting new ones like . The BBQ community down here is special, thanks for inviting us.

04/13/2026

Looking forward to working with this season.

We’ve been lucky to explore the history and culture behind the people that allow us all to do this.

The impact and perseverance of culture is endlessly important.

03/11/2026

Inspired by the sauces of the South. Sometimes you need a little heat, other times you need a little vinegar.

This time it’s all about the smoke.

We worked with for over a year to create this sauce. The table sauces in the South are different but we wanted to showcase our strengths too.
📸

03/05/2026

There’s been some big moves this week in

Last season was just the start.

03/01/2026

Thank you, Edmonton, for the continued support year after year.
The last time we made this list we sat at 75th, so this jump in the rankings means a lot.

We’re grateful every day for the chance to share our passion and love of food with this city.
Huge thanks to for 30 years of celebrating Edmonton and its incredible culinary community.

02/24/2026

Always a pleasure working alongside talented chefs and restaurants like and .

We took a Wagyu brisket and aged it for 45 days in whipped tallow, and then smoked it using our typical smoking process.

The result was something truly special. Deeply rich, layered, and unlike anything we’ve tasted before. It’s rare to create a flavour that surprises you at this level.

This project has definitely set the creative wheels in motion for and .pete. Stay tuned for what’s next!