Pork Barrel BBQ Blog


Watch Pork Barrel BBQ on CNBC’s Power Lunch & Save 20% on Orders From The Pork Barrel BBQ Online Store

Power Lunch

Tune in to CNBC’s Power Lunch tomorrow (February 4) between 1:00pm & 2:00pm EST to see our live interview on how the Shark Tank effect impacted us. Come back to CNBC tomorrow night to watch Shark Tank Tuesday’s and see one of our Shark Tank episodes at 9:00pm EST.

Head on over to the Pork Barrel BBQ Online Store and save 20% on all orders placed through Sunday, February 9 when you use coupon code “CNBC“!


Guest Post by Samuel Ott – BBQ Migration: Where Will BBQ Go Next?

Barbecue has been a popular genre of food for many years and generations, but the trends are always on the move. Culinary artists are constantly trying to come up with new barbecued concoctions to please the taste buds of their customers. The year of 2014 will be no different. Whether you are breaking out the grill or heading down to a restaurant, here is a glimpse into where barbecue is going next.

Different Proteins

With the higher beef prices and the threat of pork prices to rise, chefs are looking for meat alternatives to curb costs while still satisfying their guests.  Lamb and game meats are rising in popularity. Another option climbing in popularity is the meat alternatives, appealing to the growing number of vegetarians and vegans. These can encompass anything from mushroom burgers, to patties that are soy-based.

Wider Availability

In the last few years, BBQ has been increasing in popularity, stemming out from the areas that were already experts and reaching everything from small towns to big cities. Everyone expects great barbecue from states like Texas and Missouri, but New York? A growing number of towns from coast to coast with no historical ties to BBQ are embracing the food and it’s turning out quite well. This expansion will only continue to grow as more and more people are introduced into the world that is barbecue.

In addition to the growing popularity in the restaurant business, the delicious entrée is also starting to debut in grocery stores around the country. Many stores have off-brand slabs of meat, but more and more popular BBQ restaurants and brands are offering their delicious cuisine in the frozen section of the market. If customers want to stay in the comfort of their home for dinner this weekend, they now have the option of picking up some of their favorite Jack Daniel’s ribs while getting their weekly bread and milk.

Wood Burning

Over the last year, wood burning grills have become a must have for the BBQ industry. High-end restaurants have been desperate for these new grills, determined to master the newest craze for barbecue. This migration to wood burning grills will continue to take over as the year progresses. In the near future, wood-burning grilling will begin to arrive in people’s own backyards as well.


There have always been a variety of sauces in the United States, but with the growing globalization of the world, sauces have begun to take on a new spin. The trend in barbecue sauces is moving more in the international direction. Some people and restaurants are completely tossing out their old sauces for popular brands overseas, such as the Korean take on barbecue sauce. Others are sticking to their American based sauce, but adding in foreign flavors that normally wouldn’t be found in United States barbeque. The Internet and e-commerce are fueling this change, giving customers easy access to unique and/or international sauces from the comfort of their own home. In the coming years, barbecue will likely continue to trend towards a larger variety of styles and flavors.

Whether you are a master chef or a just love to go out and try new things, the migration of barbecue is sure to be something you will love. The trends of this food are ever changing, so just sit back and enjoy both the new and traditional takes on this age-old category of cuisine.


Samuel Ott is a writer for Lutz’s BBQ, a local favorite BBQ joint in Jefferson City and Columbia, MO



South Carolina Mustard BBQ Sauce
This sweet and tangy take on the traditional South Carolina Mustard BBQ Sauce has a slight kick with the addition of Chipotle Hot Sauce. Great on a pulled pork sandwich or salmon filet.
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  1. 1 ½ cups Prepared Yellow Mustard
  2. ½ cup Apple Cider Vinegar
  3. ½ cup Honey
  4. 1 tablespoon Ketchup
  5. 1 tablespoon Dark Brown Sugar
  6. 1 teaspoon Worcestershire Sauce
  7. 1 teaspoon Chipotle Hot Sauce
  1. Place a medium sized pot on the stove over medium heat and add the mustard, apple cider vinegar, honey and ketchup. Mix well with a whisk and allow to cook for 2 minutes.
  2. Add the brown sugar, worcestershire sauce and chipotle hot sauce and mix well. Bring sauce to a simmer and let cook for 10 minutes.
  3. Pour cooked sauce into a mason jar and refrigerate.
  1. Makes slightly less than 3 cups.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs

Pork Barrel BBQ on CNBC Power Lunch (Tuesday, February 4)

Power Lunch

Tune in to CNBC’s Power Lunch on Tuesday, February 4 between 1:00pm and 2:00pm Eastern for a live interview with Pork Barrel BBQ on the Shark Tank effect in promotion of CNBC’s Shark Tank Tuesdays!



Kansas City BBQ Sauce
A simple version of a classic Kansas City style BBQ Sauce that packs a little sweet and a little heat. Great on ribs, chicken and brisket!
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Total Time
20 min
Total Time
20 min
  1. 2 cups Ketchup
  2. 1/2 cup Apple Cider Vinegar
  3. 1 tablespoon Worcestershire Sauce
  4. 1 teaspoon Hickory flavored Liquid Smoke
  5. 1/3 cup Light Brown Sugar
  6. 1 tablespoon Kosher Salt
  7. 2 teaspoons Celery Seed
  8. 2 teaspoons Cumin
  9. 2 teaspoons Granulated Garlic
  10. 2 teaspoons Black Pepper
  11. 1 teaspoon Ground Red Pepper
  12. 1/2 teaspoon Chipotle Chile Powder
  1. Place a medium sized pot on the stove over medium heat and add the ketchup, apple cider vinegar, worcestershire sauce, liquid smoke and brown sugar. Mix well with a whisk and allow to cook for 2 minutes.
  2. Add the salt, celery seed, cumin, garlic, black pepper, red pepper and chipotle chile and mix well. Bring sauce to a simmer and let cook for 10 minutes.
  3. Pour cooked sauce into a mason jar and refrigerate..
  1. Makes approximately 3 cups.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs


DC Meat Week logo with Trademark

Pork Barrel BBQ is excited to be celebrating five years of Eat.Meat.Repeat. with the fine folks at DC Meat Week. This year we’re participating in two Meat Week events.

On Wednesday, January 29, 2014 starting at 7:00pm we’ll be hosting DC Meat Week at Pork Barrel BBQ Restaurant at 2312 Mount Vernon Ave. in Alexandria, VA. We’ll be offering a Meat Week BBQ Sampler Platter that includes 1/4 lb of Pulled Pork, 1/4 lb of Brisket, Burnt Ends, 1 Texas Beef Sausage Link, 2 Spare Ribs, Cornbread and the choice of 2 Sides for $23.95 (with a portion of the sales going to Operation BBQ Relief).

In addition to our Meat Week Sampler Platter we’ll be hosting the High on the Hog Eating Challenge. Do you think you have what it takes to eat a Smakin Daddy Oversized Sandwich, 6 Spare Ribs, 2 Texas Beef Sausage Links, a side of Mac & Cheese, a side of Potato Salad, a side of BBQ Beans and Cornbread in 45 minutes? We are looking for 7 contestants that think they can conquer the High on the Hog Eating Challenge. The cost to participate is $25.00 (which will be donated to Operation BBQ Relief). The first person to finish wins a $50.00 Pork Barrel BBQ Gift Card and anyone who can finish in under 45 minutes wins a T-Shirt. The contest starts at 8:00pm on January 29, 2014. If you are interested in participating please email us at

On Friday, January 31, 2014 we’ll be serving as a judge at the 2nd Annual DC Meat Week’s Food Truck Face-Off as well as doing demonstrations on how to make your own home batches of BBQ Sauce. This event is taking place at the Living Social Headquarters at 918 F Street in Washington, DC and starts at 6:00pm. 

So what exactly is Meat Week? Here’s the answer straight from the Meat Week website:

“Meat Week starts the last Sunday in January. For 8 nights straight, we go to a different BBQ restaurant and feast. In every participating city, there is a devoted Captain who creates the schedule of restaurants to be visited throughout the week. Each city develops their own traditions, but Meat Week typically focuses on good ol’ American BBQ: Pork, ribs, brisket, barbecued chicken, and anything else you can smoke and smother in sauce. It was started in 2005 in Tallahassee, Florida by Chris Cantey and Erni Walker.”

We hope to see you on January 29 and 31! Here’s to a great Meat Week in 2014!!




Cucumber Salad
Yields 12
If you’re looking for a crisp and refreshing salad for your next picnic give our Cucumber Salad a try. It’s simple, tasty and healthy!
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Total Time
12 hr
Total Time
12 hr
  1. 6 large Cucumbers, seeded and thinly sliced into half rounds
  2. 2 Red Onions, thinly sliced into half rounds
  3. ¼ cup White Sugar
  4. 2 teaspoons Kosher Salt
  5. 2 teaspoons Dry Mustard
  6. 2 teaspoons Celery Seeds
  7. ½ teaspoon Black Pepper
  8. ½ cup White Vinegar
  9. ½ cup Canola Oil
  1. Slice cucumbers in half, remove seeds, and thinly slice into thin half rounds. Cut red onions in half, peel and thinly slice into thin half rounds. Toss cucumbers and red onions well in a non-reactive container with a tight lid.
  2. In a bowl, pour sugar, salt, mustard, celery seeds, black pepper and vinegar. Whisk in canola oil until emulsified. Pour the vinaigrette over cucumbers and onions and toss to coat.
  3. Cover cucumber salad and refrigerate overnight to allow the flavors to bleed into the cucumbers and red onions.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs

2014 Winter Fancy Food Show – Pork Barrel BBQ Will Be In Booth 282


If you are going to be in San Francisco this weekend (January 19-21, 2014) and coming to the Winter Fancy Food Show be sure to stop by booth 282 and visit with Pork Barrel BBQ. If you’re a retailer looking for a great new line of BBQ products for this summer look no further than Pork Barrel BBQ!



Smoked Gouda Mashed Potatoes
Serves 6
These Smoked Gouda Mashed Potatoes make an excellent side for your Thanksgiving or Christmas meal and pair perfectly with a grilled steak. Don’t like Gouda? Try it with smoked cheddar cheese.
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Total Time
30 min
Total Time
30 min
  1. 3 pounds Idaho Russet Potatoes, peeled and cubed
  2. 6 Tablespoons Unsalted Butter
  3. ¾ cup Heavy Cream, plus more if needed
  4. ¾ pound Smoked Gouda Cheese, shredded
  5. 1 teaspoon Pork Barrel BBQ All-American Spice Rub
  6. Salt
  1. Place the potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring the water to a boil and cook over medium heat until the potatoes are fork tender; 15-20 minutes. Drain the cooked potatoes.
  2. Return the potatoes to the saucepan and add the butter, heavy cream, smoked Gouda cheese and Pork Barrel BBQ All-American Spice Rub. Mash the potatoes, stirring to incorporate the ingredients together.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs

Insane BBQer/Tailgater Challenge – Win Free Pork Barrel BBQ Products If You’re The Most Hardcore, Extreme & Insane BBQer/Tailgater in America


How hardcore of a BBQer/Tailgater are you? If you’re out manning the grill or smoker over the next few days in many parts of the country you will certainly enter the ranks of the hardcore and possibly insane. According to weather experts it has been decades since many parts of the country have experienced a deep freeze like the one expected to hit the Midwest and East Coast beginning on Sunday into early next week.  Temperature predictions include -31 in International Falls, MN, -15 in Indianapolis, -10 in St. Louis and -25 in Fargo, ND with wind chills reaching as low as 70 below zero in parts of the country.

Sunday’s Green Bay Packers game against the San Francisco 49ers has a chance to eclipse the Ice Bowl as the coldest NFL game ever played with temperatures expected to fall somewhere between -4 and -15 with wind chills near -30. There is no question you’re a hardcore fan and tailgater if you’re planning to tailgate before this game. You’re probably a little bit insane too! 

This weather pattern is apparently a once a decade or every couple decades event so be safe if you plan to get out and BBQ in it. If you’re insane enough to get outside and fire up the grill or smoker in temps as low as -25 we want to reward you with some free Pork Barrel BBQ Products.

Here’s how it works:

1. Contest runs Saturday, January 4, 2014 through Wednesday, January 8, 2014. 

2. Take a photo of yourself BBQing with a thermometer showing how cold it is where you’re BBQing (extra hardcore points for photos of you tailgating at the Packers/49ers game with a thermometer in hand). Post your photo to our Twitter page (@PorkBarrelBBQ) between January 4 and January 8 and use the hashtag #InsaneColdBBQer and tell us how cold it is where you are BBQing. 

3. Prizes will be awarded to the three photos showing the coldest temperature on the thermometer. The coldest temperature will win a free Pork Barrel BBQ Party Pack, the second coldest temperature will win a Pork Barrel BBQ Picnic Pack and the third coldest temperature will win a 19oz Jar of Pork Barrel BBQ All-American Spice Rub.

Be safe and stay warm if you can. You can get frostbite on exposed skin in just minutes in temperatures this low. Get inside and warm up if you start asking yourself why am I putting my body through this?

Now let’s find out who is the most hardcore, extreme and insane BBQer/Tailgater in America!