Today he's being called the "Pope of Pork," in an article titled "Plates of the Union" in the June issue of Men's Health magazine.
The article is just some of the latest publicity for Mitchell, who is also in the July edition of Bon Appétit and will be on TV Monday.
Barbecue, the Men's Health article says, isn't a verb but a religion in the South.
Besides the flavorful writing, the article gives Mitchell's recipes for his pulled pork shoulder, coleslaw and vinegar sauce.
Bon Appétit pictures Mitchell along with a page of "Q&A" of "Expert Advice from the Pitmaster." Mitchell gives his own cooking tips -- he likes to get the fire hot to sear the meat and then covers the smoker and walks away. (No peeking.)
In the magazine pictures, Mitchell is wearing his trademark garb -- bib overalls, a plaid shirt, and a ball-cap.
Flip on the TV to NBC on Monday between 7-9 a.m., and you can watch Mitchell cook pig on The Today Show.
This latest wave of marketing publicity stems from the success of Mitchell's latest business venture, The Pit, an upscale restaurant in downtown Raleigh that serves range-fed pigs that are free of antibiotics and growth hormones.
At The Pit, Mitchell oversees the kitchen and gets to act as the restaurant's meeter-and-greeter.
Mitchell's former barbecue restaurant on U.S. 301 is still closed, but is the corporate office for The Pitmaster and will reopen by August, he said. Mitchell will also reopen the restaurant as a carry-out service with limited amount of sit-down space because the building will have diversified uses. A culinary school is also planned for the site.
"This is my home base," Mitchell said. "Most importantly, I'm bringing recognition back to my home town because that's what I'm going to emphasize when I'm interviewed on The Today Show," Mitchell said.
Mitchell was recently awarded again the Pitmaster's Award in New York, said Sandra Homes, executive director of the Wilson Visitors Bureau.
"Mitchell is truly a legend for his great preparation of the pulled pork shoulder and his vinegar-based barbecue sauce that makes him known all over the United States," Homes said.
For more information, visit menshealth.com and bonappetit.com.
keeter@wilsontimes.com | 265-7817