Jeff Allen reports from the barbecue and blues event on Sunday afternoon:

Even with the economy in shambles, plenty of people turned out to sample the biggest pork party of the year Sunday afternoon.  My favorite pig roaster who routinely comes to these things, Ed Mitchell , of The Pit, led the way with his obscenely melting meat and that twangy hot sauce that lets you know your close to Tarheel land.  But Blue Smoke, hailing from NYC, put down some decent ribs and an excellent batch of pickled ramps.

Other notable offerings coming from closer to home included some fine collard greens from the guys at HomeTeam, and a sinfully tender brisket offered by J.B’s Smokeshack.

Perhaps the most notable dish on display was a giant billfish, barbequed whole in a show stopping presentation, and layered with pineapple slices.  I’m not sure if that qualifies as barbeque, and I wondered (after seeing how few out-of-town shops showed up this year) if the festival had trouble finding enough pig men to make for a full barn.  Nevertheless, the craft beer was ice cold, the weather perfect, and plenty of people let with aching bellies.