Bartenders and music lovers start pop-up barbecue business in Wilmington

Christopher Tolbert grew up in a barbecue family. His grandparents made and catered ‘cue in Hope Mills with his grandfather overseeing the pork and his grandmother making the cakes.

It’s a tradition he's continued, first with family and friends – like gatherings with the Cape Fear Rugby Club. Tolbert, who is also a bartender at Cape Fear Spirits and Beer, has discussed the idea of doing something more with his barbecue for years. Usually with his friend Seth Penner, a manager at Fermental, while they were driving to punk and metal concerts.

This year, the pair (along with Katie Tolbert) are starting to bring Circle Pit BBQ to life.

“We’re really just getting started and figuring it out,” he said.

They wowed the crowd at Feast Wilmington’s Craft & Cuisine event, with Japanese style yakitori paired with a brew from Leland Brewing Company. Circle Pit took over the Concept Kitchen Co. one April weekend at End of Days Distillery, serving Carolina Gold grilled chickens and whole hog barbecue and selling out within three hours each day. And they're on the lineup April 27 for the Spring Market at the Starling Whiskey & Wine Bar with a Bluegrass & BBQ theme.

While Tolbert grew up with barbecue, it took him a while to realize this was what he wanted to do.

“People would keep asking about it,” he said. “And I realized there’s a real need for this in Wilmington.”

He realized his passion for barbecue, of all kinds, could bring more, unique dining experiences to the area. Eastern style is what he grew up eating. He was introduced to yakitori will he was in Southeast Asia.

“It’s really a bar food,” he said. “And they cook it on these cool little grills.”

He tried it for himself when he returned to North Carolina. He's just as likely to make homemade sausages or whole fish cooked on the grill for events.

"I love barbecue of all kinds," he said.

The group struggled to find the right branding and name, he said. But he and Penner decided on Circle Pit in honor of the many shows they’ve seen and enjoyed over the years.

“It fits us,” he said.

And now they're figuring out what's next, from more pop-ups and other events down the road to maybe bigger things.

"Ultimately, we'd love to have a brick-and-mortar restaurant," he said.

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Allison Ballard is the food and dining reporter at the StarNews. You can reach her at aballard@gannett.com.