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Join Pork Barrel BBQ For The Filming Of The Travel Channel’s BBQ Crawl on September 25 between 11:30am & 2:30pm!

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Diva

Pork Barrel BBQ And Diva Q

Invite You To Join Us For A Taping Of

The Travel Channel’s Hit Show

BBQ Crawl

On Thursday September 25!

What:     Filming of The Travel Channel’s Hit Show BBQ Crawl

Where:  Pork Barrel BBQ – 2312 Mount Vernon Ave., Alexandria, VA

When:    Thursday, September 25, 2014. We will be filming between 11:30am and 2:30pm (come on down when you can)!

Why:       You’ve got to eat lunch anyway, so you might as well come and enjoy our BBQ Crawl Lunch Specials at Pork Barrel BBQ! Help us pack the restaurant and show America you don’t have to be in Kansas City, Memphis, North Carolina or Texas to get great BBQ and meet Danielle Dimovski (AKA – Diva Q) star of BBQ Crawl and Canada’s top Pitmaster!

 

SNEAK PEAK – Pork Barrel BBQ’s Heath Hall to Appear on “Crazy Surf & Turf” Episode of Travel Channel’s American Grilled – Wednesday, July 9 at 9:00pm ET/8:00pm CT

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American Grilled Logo

We are excited to have Pork Barrel BBQ’s very own Heath Hall compete on the Travel Channel’s new show American Grilled this Wednesday, July 9th at 9:00pm ET/8:00pm CT.

AMERICAN GRILLED

In “American Grilled,” hardcore grilling enthusiasts from across the country go head-to-head for a chance to compete for a $10,000 cash prize and bragging rights when they are crowned the ultimate “grill master.” In this outdoor cooking challenge, host and renowned chef/restaurateur David Guas turns up the heat on four highly-motivated contestants who must use locally sourced ingredients – blue crab in Maryland, quail in Georgia and T-bone steaks in Texas, to name a few – to create delicious and original plates that test their epic backyard skills.  

“Crazy Surf & Turf” – New Episode Premieres Wednesday, July 9 at 9:00 p.m. ET/8:00 p.m. CT

Host David Guas travels to Annapolis, Md., home of the state capital, the US Naval Academy, and one of the oldest ports in America. In Maryland, they’re big on sailing, seafood and American pride. Four killer grillers - Julie, Heath, Mike and Eric battle it out to take home the $10,000 prize at Annapolis Harbor Dock – a historic spot for concerts, festivals and art.  The competitors must use unique local ingredients – like beaten biscuits, blue crabs, and giant tomahawk steaks to win over the judges in each round.  Guas is joined by guest judges Danielle “Diva Q” Dimovski (a former Jack Daniels World Pork Champion and World Bacon Champion) and George Hensler (a Maryland pit master). It’s a high-heat, high–intensity, battle for the cash and hometown pride. 

VIEW THE VIDEO SNEAK PEEK HERE

http://www.youtube.com/watch?v=QQj7oNxp2ZI&feature=share&list=UUJUAqHnkDX15IvFoXIGTm2A

Pork Barrel BBQ’s own Heath Hall to Appear on The Travel Channel’s New Show American Grilled

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American Grilled Logo

We are very happy to announce that Pork Barrel BBQ’s own Heath Hall will appear on the Travel Channel’s new show American Grilled. Tune in on Wednesday, July 9th at 9pm EST/8pm CST to see Heath battle it out with three other masters of the grill for the title of Grill Master!

American Grilled

For a sneak peak of the show check out this Sneak Peak video:

Pork Barrel BBQ on American BBQ Trail

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Pork Barrel BBQ was fortunate to have the crew from American BBQ Trail stop into the restaurant and film a pilot for their new series. Please watch the pilot and leave a comment and like on YouTube to help them make the case to get this new series a home on TV! We’re always looking for great new BBQ shows on TV and this would be one!

Pork Barrel BBQ Wins 2014 Safeway National Capital Barbecue Battle

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FOR IMMEDIATE RELEASE

June 25, 2014

Media Contacts: Heath Hall - porkbarrelbbq@porkbarrelbbq.com

Pork Barrel BBQ Wins 2014 Safeway National Capital Barbecue Battle

Grand Champion Competition BBQ Team Qualifies to Compete at the American Royal World Series of Barbecue Invitational and Jack Daniels World Championship Invitational Barbecue

Washington, DC (June 25, 2014) – The Pork Barrel BBQ Competition BBQ Team has been crowned the Grand Champion of the 2014 Safeway National Capital Barbecue Battle. As winner of the only barbecue championship in Washington, D.C. sanctioned by the Kansas City Barbecue Society the team receives an automatic invitation to two of the most prestigious contests on the professional barbecue competition circuit – the American Royal World Series of Barbecue KC Masterpiece Invitational Contest in Kansas City, Missouri and the Jack Daniels World Championship Invitational Barbecue in Lynchburg, Tennessee.

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“It is always an honor to win a Grand Championship, but to win a contest like the Safeway National Capital Barbecue Battle with such a strong field of teams in our own backyard is as good as it gets,” said Heath Hall, co-founder and President of Pork Barrel BBQ. “If it weren’t for our amazing sponsors Reser’s Fine Foods, ICEHOLE Coolers, Butcher BBQ, East Coast Smokin’ Wood and Meyer Natural Angus, we wouldn’t be able to compete on the highest level of competition barbecue.”

“It’s a huge honor to be named Grand Champion at the Safeway Barbecue Battle for the second time in four years,” said Brett Thompson, co-founder and CEO of Pork Barrel BBQ. “It is especially meaningful to win in our hometown where we founded our barbecue sauce company and opened the Pork Barrel BBQ restaurant.”

Over 100,000 people attended the 22nd annual Safeway National Capital Barbecue Battle in Washington, DC during the two-day competition on June 21st and 22nd. The Pork Barrel BBQ Competition Team competed against multiple current and former world champion barbecue teams in this year’s contest including Tuffy Stone’s Cool Smoke, Myron Mixon’s Jack’s Old South and Johnny Trigg’s Smokin Triggers. In addition to being named Grand Champion, the team also won the Perdue Sizzlin Chicken National Chicken Championship and took third place in the National Pork Championship.

This is the sixth consecutive year the Pork Barrel BBQ Competition Team has competed in the  Safeway National Capital Barbecue Battle. There is extra meaning to this competition for Hall and Thompson as it marked the first contest they competed in as Pork Barrel BBQ in 2009 and was the site of their first Grand Championship in 2011. It is also the contest that helped launch their line of national award-winning BBQ sauces when they entered their favorite homemade BBQ Sauce in the contests 2009 “Nations Best BBQ Sauce Contest” and won Second Place. A year later, in 2010, their Sweet BBQ Sauce was named the event’s “Chinet People’s Choice” award winner for best BBQ sauce.

The sauce company’s co-founders, Heath Hall and Brett Thompson, are recognized as two of the most creative and entrepreneurial minds in barbecue. Since their appearance on ABC’s hit reality TV show Shark Tank in 2009, they have expanded their business from creating BBQ sauces and spice rubs in their home kitchens to selling their national award-winning BBQ products in more than 5,000 stores in the United States, Canada and Europe including Safeway, Costco, Menards, Whole Foods, Giant, The Fresh Market, Kroger, Albertsons, and Giant Eagle. Their BBQ sauces have been named the Supreme BBQ Sauce in America by Cook’s Illustrated magazine, Best BBQ Sauce in America by Men’s Health magazine and One of the Best BBQ Sauces in America by Country Living magazine and they have been named to the list of Best New BBQ Pit Masters and Grill Geniuses by Food & Wine magazine.

In addition to producing award-winning BBQ sauces and rubs the company is the maker of Que Cologne – the world’s first Eau de Barbeque, operate the Pork Barrel BBQ restaurant in the Del Ray neighborhood of Alexandria, Virginia and their inaugural cookbook, the free Pork Barrel BBQ Guide to Tailgating, received praise from food and sports fans across America. They continue to earn support from avid barbecue fans with their top-ranked Pork Barrel BBQ Blog and as the most followed BBQ company on twitter (http://www.twitter.com/porkbarrelbbq).

For more information, visit the Pork Barrel BBQ website http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter and the company’s blog.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the “American Dream.” Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won dozens of awards, including the 2012 Sam’s Club National Barbecue Championship in Pleasantville, NJ, the 2011 and 2014 Perdue National Chicken Championships, the Safeway National Capital Barbecue Battle in 2011 and 2014, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named the Supreme BBQ Sauce by Cook’s Illustrated magazine and Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health magazine. For more information, visit www.porkbarrelbbq.com and follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

 

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Book Review: Gastro Grilling by Ted Reader

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Gastro Grilling Cover

Over the coarse of the year we get a lot of requests to do cookbook reviews and it is always exciting to see what kind of innovative work chefs and pitmasters around the world are doing. We were particularly excited to receive a review copy of Ted Reader’s latest cookbook, Gastro Grilling: Fired-Up Recipes To Grill Great Everyday Meals, because he is one of the more innovative and griller friendly barbecue cookbook authors around.

After several weeks of reviewing Gastro Grilling we weren’t disappointed. In fact we’re even more excited about Gastro Grilling than when we received it. Gastro Grilling is an outstanding cookbook that should be in the arsenal of grillers across the spectrum from beginner to seasoned veteran. 

If you’re grill addicted and not familiar with Ted Reader you need to be. Reader is one of Canada’s most well known chefs and food entertainers and have a serious addiction to barbecue – he owns more than 100 grills and holds the world record for the largest hamburger ever grilled, weighing in at 590 pounds (How the heck did he flip that burger?)! Reader’s focus is on helping novice grillers become masters with recipes anyone can follow and with more than 20 cookbooks to his name he is doing it with innovative and delicious recipes that are sure to excite everyone’s taste buds! Where he isn’t writing cookbooks you’ll find Reader cooking barbecue at events around the world or acting as a spokesperson or culinary consultant for companies like Safeway, Costco, and TGI Friday’s. Reader certainly has an impressive resume and has established himself as a barbecue and grilling authority. 

Now let’s dig into the pages of Gastro Grilling!

Gastro Grilling has more than 135 recipes that provide simple step-by-step instructions and are accompanied by an exceptional array of photos (and you know our feeling on how important great photos are to achieving a great cookbook). According to Reader, “The word ‘gastro’ comes from ‘gastronomy,’ and most people seem to think that means pretentious. Gastro does not imply pretentious when I’m involved,” says Reader. “Gastronomy means ‘the art and science of good eating.’ There are other definitons in play, but I like this one. It’s simple and the truth and unpretentious; like me and my food.”

Reader breaks the book up into the following chapters: 1) Introduction, 2) Party Starters, 3) Side Kicks, 4) Sandwiches, 5) Meat, 6) Poultry, 7) Fish & Shellfish, 8) Drinks and 9) Desserts. The extensive introduction gives an in depth explanation of what Gastro Grilling is while providing, among other things, excellent information on fuel types (including wood, charcoal and gas), understanding your charcoal fire, necessary grill gadgets and tools, and planking. The exceptional recipes start from the first recipe in the book on page 32 – Reader’s recipe for Cheesy Goodness! is not only innovative (you cook it on a soapstone block), but looks delicious and is sure to get any party started off right! Among the other recipes that immediately peaked my interest are the Smoked Risotto with Fire-Roasted Squash (pg. 108), Grilled Bacon Banh Mi (pg. 122), Grilled Tuna Muffuletta (pg. 137), Smoked Lamb Ribs with Spicy Peanut Sauce (pg. 245), Grilled Bacon-Wrapped Sardines (pg. 300) and Weiss Bier Cocktail with Charred Orange & Bourbon (pg. 345).

One of the more interesting recipes in the book is Dad’s Grilled Steak (pg. 174) where Reader explains how this recipe is where his love of grilling began. For the recipe read the attached recipe card.

GASTRO GRILLING Recipe Card 

We are very happy to give Gastro Grilling our full endorsement and encourage anyone who loves grilling and barbecue to get a copy today!

In addition to the extensive list of cookbooks Reader has authored he is the creator of a line of sauces and seasonings called Ted’s World Famous BBQ and has a line of Ted Reader Signature Series Grills made by Napoleon Grills. Be sure to check out Reader’s full line of products and cookbooks on his website.

Do you want to win a copy of Gastro Grilling, a set of Reader’s signature sauces and rubs and a Pork Barrel BBQ Picnic Pack (1 bottle of each of our sauces (Original, Sweet, Mustard and Carolina Vinegar) and 1 jar of our All-American Spice Rub)? It’s simple to register, all you have to do is leave a comment on this blog post and let us know why you are looking forward to the 2014 BBQ Season and why you need a copy of Gastro Grilling and pantry full of sauces and rubs from Ted’s World Famous BBQ and Pork Barrel BBQ. You have until May 7th to leave a comment. We’ll pick our favorite comment and announce a winner on May 8th.

Delaware Triple Threat BBQ – Results & Recap

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DE Triple Threat BBQ

The Pork Barrel BBQ Competition BBQ Team kicked off the 2014 competition season in Harrington, Delaware this past weekend at the first annual Delaware State Fair’s Triple Threat BBQ Festival. With 109 teams competing, Triple Threat became the largest inaugural competition in Kansas City Barbeque Society history. Congratulations to Sandy Fulton and her team on running such an exceptional first year contest. In addition to the well run contest the weather couldn’t have been any better, the 70 degree temperatures were a nice break from the Mid-Atlantic’s long and cold winter.

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It was good getting back in the swing of things and competing against one of the strongest fields of teams we are likely to face in 2014. Given that this was our first cook of the year we were pleased with our results and figured out a couple of adjustments that we need to make in future contests.

Icehole Cooler

One of the things we were most excited about was getting to break out our new ICEHOLE Coolers. All I can say is wow, the ICEHOLE Coolers did not disappoint. The ICEHOLE M1 Cooler is the perfect size for a KCBS competition. We were able to fit 24 chicken thighs, 4 slabs of ribs, 2 pork butts, 2 briskets, lettuce and parsley with plenty of ice to keep them cool with no problem. 

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We were also very excited to begin our sponsorship with East Coast Smokin’ Woods. They really hooked us up with a nice load of Hickory, White Oak & Cherry. We had a lot of people come up and ask us about our wood thanks to the huge pile we had on site. Somehow we found a way to get all our gear and all this wood into the truck to bring home.

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Chicken

We finished 25th out of 109 teams in Chicken and won our table with a 163.4288. Our chicken was moist, but I think the skin could have used a little more time on the pit to get a slightly better bite through. I’m looking forward to spending some practice time between now and the next contest testing out several new recipes using Butcher BBQ Bird Booster

Ribs

We finished 32nd out of 109 teams in Ribs and took second place on our table with a 159.9772. I honestly thought ribs was our best turn-in of the weekend. They had a nice flavor and a perfect bite. We had one slab that we thought was nice enough to get 8 bones out of. 

Pork

We got our only call and finished 8th out of 109 teams in Pork and took second place on our table with a 168.5828. We slightly modified our pork recipe from last year, but still rubbed the Pork Butts down with our Pork Barrel BBQ Mustard BBQ Sauce prior to applying any rub, and if first impressions are any indications of things to come it looks like they were good modifications. Thanks to Butcher BBQ for their excellent Pork Injection.

Brisket

We finished 47th out of 109 teams in Brisket and took second place on our table with a 153.6916. If there is one place we can point to not having our Competition BBQ sea legs under us yet in 2014 it was in Brisket. Early Saturday morning I was having a nice conversation with Scottie Johnson of Cancer Sucks Chicago as I was wrapping my briskets. I had apparently unscrewed the lid on the bottle I had my brisket marinade in and as I grabbed it to use I decided I needed to shake it up, completely forgetting that I had unscrewed the lid. The result was very little marinade to use on my briskets and a very well marinaded smoker. Given that we ended up cooking these briskets with a lot less marinade than usually we were pleased with where we finished. We’re also looking forward to the next competition where we get to upgrade our meat and start cooking with Meyer Natural Angus briskets!

Overall

We finished 17th out of 109 teams with a score of 645.6804. Not a bad way to start the season considering the field included teams like Aporkalypse Now, 3 Eyz BBQ, Chix, Swine & Bovine, Cancer Sucks Chicago & Smokin’ Hoggz BBQ.

Congratulations to Aporkalypse Now on being named Grand Champion (thier second GC in two weeks) and Finn’s Finest BBQ on being named Reserve Grand Champion and Delaware State Champions by MABA.

A huge thank you to our sponsors – Reser’s Fine Foods, ICEHOLE Coolers, East Coast Smokin’ Wood, Butcher BBQ & Meyer Natural Angus – without your support we couldn’t be doing what we love to do so many weekends each year! Thank you for your support and for making such remarkable products! Be sure to support those who support BBQ by visiting our sponsors websites and ordering from them!

We’ve got some time off between now and our next contest. We’ll see you in Evans, GA on Memorial Day weekend for Papa Joe’s Banjo-B-Que!

Banjo-B-Que 2014

 

 

Pork Barrel BBQ Sauces Now At Menards

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Menards' Store Front

We are very excited to announce that Menards is now carrying our line of National Award Winning BBQ Sauces! All four varieties of Pork Barrel BBQ Sauce (Original, Sweet, Mustard & Carolina Vinegar) are on the shelves at your local Menards.

Stop in and stock up for the summer and thank them for carrying Pork Barrel BBQ Sauces!

Find a Menards near you here

Pork Barrel BBQ Kicks Off 2014 Competition BBQ Season at Delaware Triple Threat BBQ Festival

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The Pork Barrel BBQ Competition Team will kick off the 2014 competition BBQ season April 11-12 in Harrington, DE at the inaugural Delaware State Fair’s Triple Threat BBQ Festival. With more than 100 teams from more than 15 states this is sure to be one tough competition. If you’re going to be In Harrington please stop by our cook site and say hello.  

A big THANK YOU to all of our sponsors – Reser’s Fine Foods, Butcher BBQ, East Coast Smokin’ Wood, ICEHOLE Coolers and Meyer Natural Angus!

SMOKED CHICKEN MINESTRONE

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Smoked Chicken Minestrone
Yields 6
There isn't anything more versatile than left over chicken. Try this hearty soup next time you have some leftover chicken from the smoker, it’s healthy and sure to be a family favorite.
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 Tablespoon Extra-Virgin Olive Oil
  2. 1 cup Red Onion, diced
  3. 3 Garlic Cloves, minced
  4. 1 can (15oz) Fire Roasted Diced Tomatoes
  5. 8 cups Chicken Broth
  6. 2 cups Water
  7. 1 cup Orecchiette Pasta Shells
  8. 4 Carrots, cut into ¼-inch rounds
  9. 1 Parmesan Cheese Rind
  10. 4 cups Tuscan Kale, cut into 1-inch pieces
  11. 1 Zucchini, diced
  12. 1 can (15.5oz) Cannellini Beans, rinsed and drained
  13. 6 cups Smoked Chicken, shredded
  14. 1 Tablespoon Pork Barrel BBQ All-American Spice Rub
  15. Parmesan Cheese, grated
Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the red onion and cook for 6 minutes. Add the garlic and cook for 3 minutes. Add the tomatoes and cook until the liquid has reduced by half, approximately 5 minutes.
  2. Add chicken broth and water and bring to a boil.
  3. Add pasta, carrots and Parmesan Rind and cook for 6 minutes.
  4. Add Kale, zucchini and Cannellini beans and cook for 5 minutes.
  5. Add the smoked chicken and cook for 5 minutes and season with Pork Barrel BBQ All-American Spice Rub.
  6. Remove the Parmesan rinds before serving. Spoon into bowls and sprinkle with grated Parmesan cheese.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/

Pork Barrel BBQ