We are very excited to announce that we have entered into a partnership with BBQ’s Best Friend, Cheerwine, a true “LEGEND” of the soft drink industry. Cheerwine will serve as one of the lead sponsors of the Pork Barrel BBQ Competition BBQ Team.
It is an honor to have the opportunity to represent Cheerwine at festivals, cook-offs, and barbecue competitions across the United States as the official soft drink of the Pork Barrel BBQ Competition BBQ Team. Like Pork Barrel BBQ, Cheerwine is a family business. In fact, it is the oldest, continuously operated, family-owned soft drink company in America.
Created in 1917 in Salisbury, North Carolina by a general store owner named L.D. Peeler, this singular soft drink with a hint of wild cherry and a bubbly effervescence became an immediate hit. Folks from all around the country came to LD’s store to give it a try. Soon cold cases all over North Carolina were filled with the “Nectar of North Carolina.” Since its inception, Cheerwine has been known to put a smile on everyone’s lips who gives it a try, and the Legend was born. Today, L.D.’s great grandson Cliff Ritchie leads the company, as Cheerwine officially expands to new parts of the country and continues to win loyal fans with just one sip.
“We are thrilled to have Cheerwine, our favorite soft drink, as a sponsor of the Pork Barrel BBQ Competition BBQ Team,” said Heath Hall, President and Pitmaster of Pork Barrel BBQ. “Cheerwine was born in the South and is the perfect complement to the juicy, tender, smokey, spice laden cuisine of the South – BBQ. If we’re eating BBQ, we’re drinking Cheerwine!”
“Cheerwine is delighted to sponsor Pork Barrel BBQ because we are a perfect match.” said Dan Martin, Vice President of Sales for Cheerwine. “We love the authenticity. We love the passion, the sense of community, and the diverse offerings. BBQ is America’s cuisine, and Pork Barrel BBQ is a showcase! We had to be a part of that!”
We’re not the first residence of Washington, DC who love Cheerwine. The story goes, in 1953, President Dwight Eisenhower was overcome with excitement at his first taste of Cheerwine and was only able to utter the exclamation, “Ike, likes!” If you’ve never experienced a Cheerwine we think you’ll have a similar revelation to that of President Eisenhower. Click HERE to find out where you can get Cheerwine in your area or order it from the Cheerwine Online Store HERE.
If you’ve got a BBQ restaurant and are looking to add a great product to your offerings, look no farther than Cheerwine, BBQ’s Best Friend. Don’t believe us, than ask the fine folks at theNational Barbecue Association who named it the official soft drink of the NBBQA. If you want to learn more about Cheerwine and find out how you can carry it in your restaurant click HERE.
We are very excited to release the 2016 Pork Barrel BBQ Competition BBQ Schedule. There is always a chance we could add to this list, but for now here’s were you’ll find us during the 2016 Competition BBQ Season!
April 8-9 Delaware Triple Threat BBQ (Harrington, DE)
May 6-7 Naptwon barBAYq (Annapolis, MD)
June 3-4 Beltway BBQ Showdown (Ft. Washington, MD)
June 17-18 Almost Heaven BBQ Bash (Buchannon, WV)
June 25-26 Giant National Capital BBQ Battle (Washington, DC)
August 5-6 Sam’s Club National BBQ Tour (Local) (Laurel, MD)
September 16-17 Tilly Harley-Davidson BBQ (Salisbury, NC)
October 7-8 Eastern Carolina BBQ Throw Down (Rocky Mount, NC)
October 28-30 The American Royal BBQ (Kansas City, MO)
Happy New Years! We hope that 2015 was a great year for you and your family, and we hope 2016 will even be better! We want to know what your 2016 BBQ Resolutions are. Leave a comment on this post and tell us what your 2016 BBQ Resolutions are. On January 15 we’ll randomly pick a name from everyone who has commented on the post and send you a pack with bags of each of our 5 Pork Barrel BBQ Bacon Jerky flavors.
Our 2016 BBQ Resolutions are:
Happy New Year! We can’t wait to hear about your BBQ Resolutions for 2016!
We hope you’ve enjoyed the Pork Barrel BBQ countdown of the 10 biggest stories in BBQ in 2015. There is no question that BBQ continues to be HOT in America. New BBQ restaurants are popping up in ever part of our country, more people are firing up their grills and smokers in their backyard, the popularity of BBQ in pop culture, social media and traditional media continues to soar, and BBQ as a sport is getting bigger and better each year.
To sum up, these are the top ten stories we thought dominated BBQ in 2015:
Now we want to hear from you. Leave a comment below to let us know if you agree with our list. Let us know if we missed something that should have been in the top ten or if we included something that should have been left off, moved down the list or up the list. We want to know what your Top 10 BBQ Stories of 2015 are!
Have a safe New Years Eve and a Happy New Year! We can’t wait to see what BBQ and BBQer’s have in store for 2016!!
Winning the Sam’s Club BBQ Tour would put some nice coin in your bank. Winning Memphis in May would be amazing. Winning the American Royal would put you on top of the BBQ world. Winning the Jack would make you speechless. Winning a James Beard award as a chef would be life changing. Winning a James Beard award as a pitmaster would make you a BBQ Legend. Austin, Texas based pitmaster Aaron Franklin did just that in 2015, he became a Legend, not just in the BBQ world, but in the culinary world, when he won the James Beard award for Best Chef in the Southwest Region.
Franklin, the owner and pitmaster of Franklin Barbecue became the first ever pitmaster to be recognized as “best chef” at the annual James Beard Foundation Awards. The annual Beard awards for best chef have historically gone to chefs from well recognized culinary cathedrals serving “fine” cuisine in kitchens maned by sous chefs with serious culinary chops of their own, not by pitmasters cooking with post oak in smokers made from recycled steel tanks.
In his acceptance speech Franklin said, “This award is so much bigger than me and so much bigger than our restaurant in Austin, Texas. It’s pretty huge for barbecue in general.” After the awards ceremony he continued by saying, “It is a monumental shift for the culinary world to recognize barbecue like this.” Adding that “I think it’s more about barbecue than me.”
In a year filled with some pretty awesome BBQ stories, the significance of Franklin receiving a James Beard award can’t be understated. As he said, it is a monumental shift for barbecue to be recognized among the many fine cuisines we celebrate in America. After all, nothing is more American than barbecue and it’s about time the culinary elites recognize what pitmasters and millions of BBQ eaters have recognized for decades, nothing is better than a meat cooked low and slow over a stick of wood. Congratulations Aaron and thank you for helping move BBQ a few more steps forward in the American culinary lexicon!
The Top 10 BBQ Stories of 2015 are:
A person’s true colors can best be measured in times of crisis and need, especially when their participation in an effort to help is purely voluntary. Of all the groups of people we have been associated with over the course of our lives, we can, without hesitation, say that none are more caring and generous with their time and resources than our BBQ Family. Even as I type this, countless BBQer’s are deploying with Operation BBQ Relief to storm ravaged areas of Texas and Mississippi (if you want to donate to OBR click HERE). In 2015, the BBQ Family didn’t just help tens of thousands of strangers with a warm meal or shoulder to cry on, we helped one of our own.
Jim Burg, one of the best guys you’ll ever meet and one of our BBQ brothers, fell ill at a competition in April and after being rushed to the hospital was diagnosed with acute pancreatitis and doctors weren’t sure he’d make it. The good news, Jim wasn’t listening to the doctors and wasn’t ready to leave his family and friends (I’m sure he had some briskets in the freezer that needed to be smoked too!). Over the past eight months Jim has been in and out of the hospital, but is making progress in the right direction. He even felt good enough to make the trek to Lynchburg, TN in October to cook the Jack!
As you can imagine, eight months of medical bills doesn’t come cheap and BBQ’ers around the country have been doing everything they can possibly do to help offset as much of the cost as possible. In July a group of BBQ’ers led the Burg BBQ Benefit and Concert and through the generous donations of many raised a large amount of money to help Jim and his wife. Donations came pouring in from the likes of Snake River Farms, Clark Crew BBQ, Hot Wachulas BBQ, Traeger, Meadowcreek, Yeti, BBQ Superstore, Atlanta BBQ Store, BBQ Guru, Swamp Boys, Mojobricks, Thermapen, Big Bob Gibson, Simply Marvelous, Smokin’ Hogz and Historic BBQ.
The efforts continue. We noticed a few weeks back that Swamp Boys BBQ auctioned off a spot in one of their upcoming BBQ classes. Thank you to everyone in the BBQ Family for once again proving in 2015 that there’s no family like the BBQ Family to take care of their own!
If you’d like to help the Burg’s out please send us an email at firstname.lastname@example.org and we’ll get your information to them.
The biggest BBQ Story of 2015 will be announced on tomorrow.
To date we’ve announced the 3rd through 10th biggest BBQ Story of 2015.
Come back tomorrow and we’ll announce the #1 BBQ Story of 2015.
If you’re like us, and we know many of you are, you’re a BBQ entrepreneur who at some point was told by a family member or neighbor that, “your BBQ Sauce is the best I’ve ever had.” It doesn’t get much better than hearing those magical words. For many of us, it had led us to take our secret recipe, that was once only available at our backyard BBQ or as gifts packed with care at Christmas in recycled bottles, to the shelves of grocery stores around the country. It doesn’t take long for any of us to realize just how competitive the commercial barbecue sauce market is and how expensive it is to stay on the shelves while you build your brand. In the end we have one of two goals: 1) Build a powerhouse brand that becomes generational, something we can pass down to our children and they theirs or 2) Build a commodity that is sought after by larger brands and cash out. Both laudable goals, but easier said than accomplished. When we see a BBQ brand accomplish one or both of these goals, that’s reason for the rest of us to celebrate and know the hope remains alive for us to one day bask in the glory of attaining our goal.
In June McCormick & Co. agreed to purchase Stubb’s BAR-B-Q, for $100 million in cash. Congratulations to Stubb’s and here’s to the hope each of us BBQ entrepreneurs maintains that someday we may be so fortunate!
On December 29th we’ll unveil the 2nd biggest BBQ Story of 2015. The biggest BBQ Story of 2015 will be announced on December 30th.
To date we’ve announced the 4th through 10th biggest BBQ Story of 2015.
Come back tomorrow and we’ll announce the #2 BBQ Story of 2015.
The biggest news in the world of competition BBQ in 2015 had nothing to do with the winner of a particular contest, the rise of the table of death or the angel table, or even the race for Team of the Year. In 2015, competition BBQ’s biggest story was the American Royal moving from the West Bottoms to Arrowhead Stadium.
The American Royal, the largest competition in the world of competitive BBQ and one of its most prestigious contests, began 36 years ago in the parking lot of the Golden Ox Restaurant in the West Bottoms. “We’ve enjoyed many great years in the West Bottoms. However, to continue to enhance the American Royal’s World Series of Barbecue for all competitors and patrons, we must go,” said John Mitchell, Jr., chairman, American Royal. “We couldn’t be more excited to partner with Arrowhead Stadium at the Truman Sports Complex.”
“The American Royal is the crown jewel of the KCBS Sanctioned Contest Network. Kansas City has earned its reputation at the epicenter of the BBQ universe, and this union will only reinforce that reputation,” said Carolyn Wells, co-founder and executive director, Kansas City Barbeque Society. This years contest had 618 teams from 39 states and three countries, a sizable increase over the 562 teams hat competed in 2014. It is clear from the numbers that the move did nothing to hurt the contest, and may have helped to enhance it. In addition to the increased space, teams and attendees were provided with increased entertainment opportunities, including a concert by country starts Big & Rich, additional food options from the likes of KC’s own Plowboys’s Barbeque and Zarda Bar-B-Q, and a carnival with a ride and gigantic Jenga and Beer Pong games.
I’ve got to include my favorite picture from this years American Royal – here’s my son Hudson (5 month’s old at the Royal) and I inside Arrowhead Stadium getting ready for awards.
2016 is likely to be another interesting year of change for the American Royal as it is likely the event will have to move from its traditional first weekend in October dates due to the World Champion Kansas City Royals playing home games that weekend across the parking lot at Kaufman Stadium.
Leave a comment on this post and let us know how you liked the Royal’s new home at Arrowhead.
On December 28th we’ll unveil the 3rd biggest BBQ Story of 2015. The biggest BBQ Story of 2015 will be announced on December 30th.
To date we’ve announced the 5th through 10th biggest BBQ Story of 2015.
Come back tomorrow and we’ll announce the #3 BBQ Story of 2015.
All sports have their pinnacle event, that one event that can define your career if you’re lucky enough to win it. In baseball it’s the World Series. In football it’s the Super Bowl. In track & field and swimming it’s the Olympics. In BBQ it’s the Jack Daniel’s World Championship Invitational Barbecue hosted every fall in the quaint Tennessee town of Lynchburg, a small town that packs a huge punch as the home of Jack Daniel’s. Just getting an invitation to cook the Jack is considered an often unattainable honor, but to win it is nearly the equivalent of getting a clear picture of the Loch Ness Monster or Bigfoot. It’s that hard to do. Winning it twice in three years, that would be like hitting .700 with 200 HR’s over the course of a baseball season or passing for 100 touchdowns over a football season. It could never been done, right? Wrong!
At the 2015 Jack Daniel’s World Championship Invitational Barbecue, BBQ’s Babe Ruth, Tuffy Stone, and his Cool Smoke team won their second Jack in three years. A feet as amazing as hitting two hole in ones, in not a round of gold, but over three consecutive holes. Certainly not new to winning the big games, Stone has previously won the equally prestigious American Royal Invitational, American Royal Open and the Kingsford Invitational. Three is no better “Big Game” pitmaster on the competition circuit today. If you’re betting your friends on who will win one of the big contests in 2016 we hope you’re money is on Cool Smoke, if it isn’t, their is a good chance you’ll be paying out winnings to your buddies.
A huge congratulations to Tuffy and George Stone and the entire Cool Smoke team on another very successful and impressive BBQ campaign during the 2015 season.
On December 27th we’ll unveil the 4th biggest BBQ Story of 2015. The biggest BBQ Story of 2015 will be announced on December 30th.
To date we’ve announced the 6th through 10th biggest BBQ Story of 2015.
Come back tomorrow and we’ll announce the #4 BBQ Story of 2015.