Pork Barrel BBQ Blog


Restaurant Review – Dickie Doo Bar-B-Que (Sedalia, MO)

About half of my formative years were spent roaming the streets of Sedalia, Missouri.  If you’re not familiar with Sedalia it’s a small town of about 21,000 folks about an hour and a half to the East of Kansas City.  Sedalia has a few claims to fame:

1.) During the Great Depression it was judged to be the second most economically damaged city behind Gary, Indiana – not a great claim to be able to make, but a claim none the less.
These are all interesting facts, but the two Sedalia claims to fame I particularly remember deal with food – the Guber Burger at the Wheel Inn and the BBQ at Dickie Doo Bar-B-Que! I’ll save the Guber Burger and the Wheel Inn for another post – this post is about one of the Best BBQ Joints in America – Dickie Doo Bar-B-Que!
It was always a special event for us to get in the car and head to Dickie Doo Bar-B-Que when I was a kid.  Over the years some things have changed (it has a much larger and more diverse menu), but the thing I remember the most has stayed the same – Dickie Doo-Bar-B-Que has the best B.B.Q. Beans I’ve ever had – they are amazing and will put a smile on your face!!  The ribs are good as are the other BBQ dishes.  I can’t speak for some of the non-BBQ dishes, because I never get them, but others who have seemed happy.  If you’re ever in Sedalia drop into Dickie Doo’s and enjoy a great meal. Check them out on the internet for more information.  If you’re looking to make some great BBQ Beans of your own visit Pork Barrel BBQ’s website and order some of our Pork Barrel BBQ Sauce and All American Spice Rub!!!

2.) Since 1901, the Missouri State Fair has been held in Sedalia.

3.)Scott Joplin, the “King of Ragtime” music made Sedalia his adopted home.


The Inspirations Behind Pork Barrel BBQ – Dad, Friends and Bobby Flay

We often get asked why we started Pork Barrel BBQ and how we became so interested in BBQ so we thought we would share a bit of our story with you and a couple pictures that were taken a few years ago when Pork Barrel BBQ was just an idea percolating in our heads as a dream that was a long way from reality. 


Heath and Bobby Flay

Brett and Bobby Flay

Bobby, we look forward to the next time our paths cross and hope you’ll do us the favor of letting us know what you think about Pork Barrel BBQ – after all you are part of the reason we exist.

For more information on Bobby Flay check him out on the web at

Thanks again for your inspiration and bring back Boy Meets Grill!!!

The simple fact is we were lucky enough to grow up around great BBQ so we come by our love of it honestly — and we like to eat a bit (this is also a good motivating factor). As we graduated from high school and moved to college a trend was starting around the country – chefs could actually become celebrities and they were bringing new and exciting food ideas to the masses. Folks were cooking things they’d never heard of only months earlier let alone tried to cook. One of these innovators was Bobby Flay – both Brett’s and my culinary and grilling hero.I’ll never forget the first time I crossed paths with Bobby Flay – it was on a fledgling television network known as the Food Network. Right on the screen in front of me was this city slicker named Bobby Flay and a good ol‘ country boy named Jack McDavid. Jack was all about charcoal and wood and Bobby was all about gas. I immediately sided with Jack and felt he was the real authentic BBQ’er on the show because I believed no one in there right mind would use gas to grill (why not stay inside and use your stove and oven if you’re going to use gas was what I was saying to myself). I loved the show, it was a couple of armature TV actors who could cook, but couldn’t act. They went on to win no Academy Awards, but they both ended up winning me over. The show was short lived, but I had warmed to Bobby by the time the show was taken off and intrigued by his cooking.

The rest is history. Bobby has become one of the most recognizable cooks in all of America if not the world (who else has stood on a cutting board in Japan and lived to talk about it?). Bobby has matured into an excellent on air personality, but it has always been about the food for him and you can still see this on his current show Throwdown with Bobby Flay. Win or lose he has fun and enjoys learning the tricks of some of the best cooks in America.

We’d be comfortable in betting that Bobby has inspired many cooks across this country to try a new dish, eat something a bit different at a restaurant, get the grill out in the rain or snow, or in our case, along with our family and friends, get the courage to start a small business dedicated to great BBQ. Thanks for the inspiration Bobby!!!

Several years ago we were lucky enough to get the chance to meet Bobby during a visit of his to Congress where he was lobbying on behalf of technical education and trade schools. He took five minutes out of his busy schedule to stop and talk with us and answer some questions we had. He even had to step aside to get a picture taken with a Member of Congress and told us to hold on because he was going to come back and finish our conversation after he was finished with the picture and he held true to his word.


It is true that both Brett and I have loved exploring our culinary talents (at least the two of us think we have culinary talent — thinking is sometimes more dangerous than knowing) on grills and smokers for many years. It is also true that we’ve had our empty plates out in anticipation of what might be coming off a family member or friends grill during those summer BBQ’s and still vivid in my memory is dad grilling and smoking meat on those cold snowy or raining winter nights. I think my dad’s BBQ motto was similar to the Post Office motto and went something like this:


Neither rain nor hail nor sleet nor snow nor heat of day nor dark of night shall keep this BBQ’er from the swift completion of his brisket, ribs, chicken, steaks, pork chops, or baked potatoes.



The Tools of the BBQ Trade – Hardwood Lump Charcoal

Hardwood Lump Charcoal
The great thing about grilling is that you don’t need too many tools to be successful. If you have a grill and a fuel source you pretty much have all you need to take a few ingredients and turn them into a delicious meal. We’ve already done a couple posts on grills and smokers so we thought it was time to take a look at charcoal (our preferred fuel source for grilling and smoking). The two main types of charcoal you’ll see at the store are hardwood lump and briquettes and we believe your best bet for a great fuel source is hardwood lump charcoal.

Lump charcoal is the end product of the process of burning chunks of hardwood in the absence of oxygen. It is almost like your sticking a piece of oak or hickory in the grill so it is the most natural and pure form of charcoal you can buy. We think lump charcoal gives food a much better flavor than briquettes and it lights easy (don’t forget to use the charcoal chimney to light your charcoal – if you don’t want your food to taste like lighter fluid don’t use lighter fluid), burns hotter (and is very responsive to the oxygen flow you provide making it easier to control your fire’s temperature), and produces far less ash than briquettes.


Charcoal briquettes are made from sawdust and other wood by-products that are compressed and held together with a binder and other additives (Additives that don’t make your food taste very good like limestone, borax, mineral carbon, sodium nitrate, brown coal, paraffin or petroleum solvents!). Briquettes are cheaper than lump charcoal, but is a few pennies saved worth imparting your meal with a chemical taste and smell?

So next time you head to the store to stock up on charcoal give hardwood lump charcoal a try – we think you’ll be pleased with the results.


What Is Better Than BBQ? Friends! We Want To Be Friends With You – Become Our Friend On facebook!!

facebook logo

Are you on facebook?  We are and we would love to be your friend!  Check out our facebook page and friend us.  What do you have to lose?  After all, this could be the start of something special!!


Restaurant Review – Jammin’ Joe’s BBQ (New Baltimore, VA)

Jammin JoesIf you live in the Washington, D.C. area and travel to Charlottesville, VA on Route 29, then you probably know about on of our favorite roadside BBQ joint’s – Jammin’ Joe’s BBQ!

Jammin’ Joe’s address is: 5282 Lee Highway in New Baltimore, VA (5 miles South of Gainesville on Route 29) – BE CAREFUL– it is easy to miss, but you will be sad for the rest of the day if you miss it (trust me, I know). They operate out of a mobile BBQ trailer that looks like a log cabin. They were one of the inspirations behind us deciding to start Pork Barrel BBQ – it showed us that if you deliver quality product, even if its on the side of a highway, the people will come!

We are a huge fan of their Pulled Pork Sandwich – they provide a very generous portion, with a great sauce. Also, be sure to try their beans, I think they use 7 different beans! Check them out at on the web and in person next time you’re in New Baltimore, VA. They are big BBQ competitors and have recently opened a Florida location – be sure to try them out – you can say you knew about them before they become a household name!
You should also stop by and check out Pork Barrel BBQ on the web before we become a household name!  Stop by and get some of our All American Spice Rub!

Restaurant Review – Oklahoma Joe’s Barbecue (Kansas City, MO)

Oklahoma Joe's

Have you ever wondered what it would be like to have a great lunch inside a gas station? If so, look no further than Oklahoma Joe’s in Kansas City, Kansas. Oklahoma Joe’s Barbecue is situated inside of a Shamrock Gas Station – why not fill up your stomach at the same time you fill your car up?

Oklahoma Joe’s was conceived of on the competitive barbecue circuit in the early 1990s. The team that eventually went on to open Oklahoma Joe’s was know as “Slaughterhouse Five” and they won many Grand Championships, including the American Royal. Their first restaurant, Oklahoma Joe’s Barbecue and Catering opened its doors in January 1996 in Stillwater, Oklahoma and their Kansas City location opened a few months later in August 1996. The Oklahoma location is now closed, but the Kansas City restaurant is going stronger than ever, in fact a second location has been opened in Olathe, Kansas.

Oklahoma Joe’s has been featured on CBS Sunday Morning, The Food Network and PBS to name a few. Zagat rated Oklahmoa Joe’s as “Excellent” and the hometown Pitch Weekly gave it 3.5 Stars.

I’m a fan of the beef brisket, but can honestly say I’ve never had a meal at Oklahoma Joe’s that I didn’t enjoy and the novelty of the ambiance even makes the food taste better. Next time you are in Kansas City, Kansas stop by and give Oklahoma Joe’s a try. You can check them out on the web here.

Now go fill up your stomach and your car!!!  If you’re not in Kansas City and your looking for great bbq be sure to visit Pork Barrel BBQ on the web!


Shopping Cart Grill

Shopping Cart Grill
We recently received an email from one of Pork Barrel BBQ’s biggest fans asking us if we’d use the method of grilling shown in the picture to the left. I’m pretty certain that I can speak for both of us when I say – I don’t think so. However, with that being said, here are a few points we’d make for the aspiring shopping cart griller.

First, although we have never attempted to grill on a shopping cart grill we do commend you for your creativity. We understand as well as anyone that when you get the itch to grill the only thing that can stop that itch is to grill. I suppose there might be times when this itch occurs at a time that you don’t have access to a more typical grill choice like a Weber, hence the reason you’ve got to reach for the shopping cart grill.

Second, if one does decide to grill on a shopping cart grill we believe the person grilling in this picture has gotten it right. We would advise against using a direct grilling method where you put meat or vegetables directly on the cart – always use a pan or stick as demonstrated in this picture to avoid direct contact with the shopping cart. If possible, you might want to give the shopping cart grill a good cleaning before you christen it with its inaugural grilling session.

Third, it is probably advisable to remove all plastic from the cart before you begin to grill. Notice in this picture that there is still plastic attached to the handle and seat. Assuming the fire gets hot enough the individuals dining on this griller’s dish might get the unpleasant surprise of some melted plastic in their meal. Better to be safe than sorry so take the five minutes needed to remove all plastic before use.

So if you’ve got the itch to grill and you find yourself in a pinch without a more conventional grill choice and you happen to have a shopping cart handy you might be able to scratch that itch away. With that being said, we here at Pork Barrel BBQ would advise against it and suggest you just wait until you get back home and use the more conventional options.

If you’ve got funny or interesting pictures of grills or other BBQ tools send them to us at and we’ll post them on the blog.


Where In The World Is Pork Barrel BBQ – San Francisco

On a recent trip to San Francisco Rex and Barbara Hall took these pictures of Pork Barrel BBQ’s All-American Spice Rub at the Golden Gate Bridge, Alcatraz and Ghirardelli Chocolate. Thanks for letting us know where in the world Pork Barrel BBQ is!!!!
Are you going on a trip or to a unique event? Take Pork Barrel BBQ with you and let us know where you have taken Pork Barrel BBQ? Send your photos to us at porkbarrelbbq@gmail.comand we’ll post them on our blog – don’t forget to provide a brief description of where Pork Barrel BBQ is and what Pork Barrel BBQ is doing.

Pork Barrel BBQ Becomes Top 10 Most Followed BBQ Twitterer!


Thanks for all your support – Pork Barrel BBQ is now in the Top 10 BBQ Twitterers according to We Follow – check us out at!

Join as as a follower at!

Where In The World Is Pork Barrel BBQ – Disney World

Pork Barrel BBQ has brought its magic to Disney World!   There is really no place more appropriate for our All-American Spice Rub!

Where have you taken Pork Barrel BBQ?  Send us your photos to porkbarrelbbq@gmail.comand we’ll post them on the blog!