We had a great time in New York City yesterday with our good friends at Fox & Friends. Along with other BBQ Pitmasters from all over the country we helped Fox News celebrate National BBQ Month.
During out segment we grilled up some tasty Steak Tacos with Charred Guacamole, Charred Tomato Salsa and BBQ Mexican Crema on our PK Grill with Grillgrates on a bed of Kingsford Charcoal and Mojobricks and served them with a cold glass of Cheerwine, BBQ’s Best Friend. We also had the chance to talk about our brand new product line of Pork Barrel BBQ Bacon Jerky, if you haven’t tried it yet you need to find a bag quickly!! Here’s a link to the recipes.
The best part of the day was doing the segment with my good friends Todd Thurman and Tucker Carlson!
Here’s the link to the segment during the show:
Here’s the link to the Fox & Friend’s After the Show Show:
Pork Barrel BBQ President, Heath Hall, had the opportunity to spend the day with Mark Parrish, President & CEO, of Igloo Coolers recently. During their visit Heath learned about Igloo’s transitions from its humble beginnings on the Texas oil fields into the world’s largest cooler manufacture and innovator.
Mark presented Heath with one of the very first Trailmate™ Coolers, Igloo’s brand new all-terrain cooler. From grassy fields to sandy beaches and everything in between the Trailmate™ is the cooler you’re going to want this summer! This cooler has so many great features including all-terrain wheels, a slit on the top for your iPad, dry storage areas for your cell phone, keys or glasses, and plenty of capacity to keep your drinks and food cool for up to 4 days!!
Check out the video and go get yourself one!! We give it 10 out of 10 Flames, or in this case Ice Cubes!!
May is National BBQ Month and we’ll be celebrating with a dozen BBQ Pitmasters from around the country this Saturday, May 14, on Fox News with our good friends at Fox & Friends between 6:00am and 10:00am EST! We’ll be grilling up some killer grilled steak tacos with charred guacamole, charred tomato salsa and BBQ Mexican crema on our PK Grill using Grillgrates. We’ll also be talking about our Pork Barrel BBQ Bacon Jerky and we’ll wash it all down with BBQ’s Best Friend – Cheerwine!
Tune in Satruday, May 14th to help us celebrate National BBQ Month!
We are very excited to announce that Pork Barrel BBQ will be returning to ABC’s prime time lineup on Friday, May 20, at 8:00pm EST/7:00pm CST when we appear on the Shark Tank follow up show Beyond The Tank. Find out what we’ve been up to and learn more about a new line of products we are offering!
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!
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:
Win at least one Grand Championship in 2016
Get invited back to the Jack
Share our BBQ knowledge with folks that are just getting into BBQ more through educational blog posts, a BBQ 101 class and at contests
Get a cookbook deal
Have our Pork Barrel BBQ Bacon Jerky available for retail sale in more than 5,000 stores
Improve our Competition Ribs and finish in the top 5 in Ribs at half the contests we cook
Get a new grill or two
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!
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 email@example.com 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.