All days that end with good Carolina barbecue have to be respected. That was the case for us today as our road trip through North Carolina continued in the Raleigh region.
Dinner at The Pit, one of the most popular barbecue stops in the “City of Oaks”, reminded us once again that Raleigh is a destination deserving of attention when planning out a possible golf trip. For two things alone, golf and food, you will have almost endless choices that will all leave you satisfied.
We worked up an appetite this morning at TPC Wakefield Plantation, the most recent course acquisition for McConnell Golf, having joined the seven other courses under it’s umbrella this past August.
We found the Hale Irwin designed course to be in contrast to the Raleigh Country Club layout that tested us yesterday. At RCC the challenge is all around the greens with tee shots only pressured by the fact you need a proper angle from which to hit an approach. At Wakefield the tee ball is critical, with blind crests on more than few holes that force you to have faith in your ability and trust in the line you choose to attack.
Strong elevation changes and tumbling property shaped much of the TPC course and combined with healthy Bermuda grass rough you have to be on point with all aspects of your game, especially ball-striking and decision-making when it comes to club selection.
Fortunately my golf partner, Flagstick Publisher Jeff Bauder and myself, were up to the task, for the most part, although David Gossett’s course record of 60 was never under any threat of being matched.
Tomorrow we swing about 100 kilometres south of here, in to the shadow of U.S. Army base Fort Bragg where we fall off the McConnell Golf Trail to play Bayonet at Puppy Creek. It will be quick stopover as we head on to the Sandhills region closer to Pinehurst afterwards.
Before then though, I have a little take home from The Pit that needs my attention.
Pass the Carolina style BBQ sauce please!