Christopher Prieto has been studying barbecue all his life. As a child, he would go with his dad to barbecue restaurants across the country.
"Barbecue always spoke to me on a deeper level as a food and the process of cooking it," Prieto said. "When we started going to barbecue restaurant after barbecue restaurant, I started to notice the flow patterns ... efficiency."
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The Texas native will be opening his first restaurant, Prime BBQ, in March in Knightdale Station. Prime is being dubbed "All-American Barbecue."
"We didn't want to signify ourselves as a specific kind of barbecue," Prieto said. "Barbecue is all about the wood and the quality of the meat."
Prieto said the goal is for people not to have a specific expectation of what type of barbecue would be served.
"I didn't want people to have this expectation of only vinegar, only sweet, only black pepper. I really wanted to show all of those different nuances," he said.
But that doesn't mean you won't get whole hog North Carolina barbecue.
"I still believe that the Eastern Carolina style of whole hog is unbeatable," Prieto said.
A champion pitmaster and book author, Prieto has appeared on Destination America's "BBQ Pitmasters" and done some barbecue documentaries with fellow pitmasters Sam Jones and Ed Mitchell.
After years of studying barbecue, the East Carolina University graduate found a kindred soul in Raleigh-based architect Tony Johnson. The two started working together on a design for Prime. That process took about eight months and involved traveling the Carolinas and eating barbecue.
"From a barbecue point of view and an architectural point of view, we shared the same passion," Johnson said.
They traveled, ate and figured out the design elements that were needed for Prime.
They would even talk shop while attending North Carolina State football games together.
Prieto said the menu will include a mix of meats with sauces served on the side. Look for the traditional side items (cole slaw, potato salad, mac and cheese, beans and greens beans) plus a few new options like barbecue rice. While he won't be serving cornbread, there will be rolls.
Prime will also serve as an incubator for Prieto's future projects. He plans to bring in other chefs for formal dinners showcasing other concepts.
The menu might be traditional, but the walls won't look like your typical barbecue joint. Clean, white tile walls will feature large murals by local artist Lisa Gaither.
"I want to make every wall, every room Instagrammable," Prieto said.
An outdoor patio will include green turf, and a children's play area complete with a play barbecue restaurant setup will add to the family-focus of the restaurant. There will also be family baby-changing stations, complete with diapers and wipes, in each restroom.
The tile floors leading into each restroom are adorned with the phrase "BBQ for All."