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Pork Barrel BBQ Wants To Help You Save 30% Off Safeway National Capital Barbecue Battle Tickets

DC BBQ Battle

We’re only a few weeks away from one of our favorite BBQ contests of the year, the Safeway National Capital Barbecue Battle. This was the first contest we every cooked back in 2009 and we are the defending Grand Champions!! We’ve teamed up with the folks at the Barbecue Battle to offer you a chance to save 30% off the gate price of $15 per ticket by using COUPON CODE – BBQVIP – when you purchase tickets at www.bbqdc.com. Head on over and get your tickets today!! Proceeds go to a great cause and we want to see you downtown during the Barbecue Battle June 27-28!!

Here’s more about the Barbecue Battle:

Contact:

Melanie Hosch, PR Director

202.488.6990

Melanie@BBQinDC.com

FOR IMMEDIATE RELEASE

23rd Annual Safeway Barbecue Battle

“America’s national BBQ Championship in our Nation’s Capital”

Washington, D.C. (April, 2015) – For more than two decades, The Safeway Barbecue Battle has been cooking up lots of great food, music & fun on America’s Main Street, Pennsylvania Avenue.

One of our nation’s largest and most popular Annual food and music festivals, the Safeway Barbecue Battle, officially kicks off the 2015 summer season on June 27 and 28. This exciting nationally recognized event offers Washington D.C. area residents and visitors alike, a two-day line-up of everything from tempting BBQ & Grilled food samples to cooking demonstrations, interactive exhibits and non-stop live entertainment on three music stages.

Now celebrating its 23rd year, the Safeway Barbecue Battle has become one of the largest and most unique food & music festivals in the country. Celebrating the art of cooking and the joy of eating, the Barbecue Battle offers residents of the Greater Washington area and throughout the east coast, the chance to enjoy America’s favorite pastime right in our Nation’s Capital. The event has received numerous awards such as being named “One of Five Can’t Miss Summer Festivals in the Country” by CNN, a “Top 10 BBQ Event” by The Travel Channel, “One of America’s Best BBQ Competitions” by Saveur Magazine and “An Event Worth Traveling To” by the American Bus Association, just to name a few.

Pennsylvania Avenue will be smoking with lots of great BBQ cooked up by America’s Top Chefs from across the country, like 2014 Grand Champion Heath Hall of Pork Barrel BBQ. This two-day festival features teams competing for their share of over $40,000 in Cash & Prizes in contests throughout the weekend. Contests include the National Pork Board’s National Pork BBQ Championship and The Military Chef Cook-Off benefiting the USO. Other Contests include the USDA Choice Beef Contest, Open Nature Lamb Contest, Safeway Select Rib Contest & America’s Best BBQ Chicken Contest, all sanctioned by the Kansas City Barbeque Society.

There are interactive activities for kids of all ages to enjoy like Johnsonville’s World’s Largest Grill, Oscar Mayer Wiener Mobile, Spamerica Tour, Les Paul’s Big Sound Tour, Celebrate Alabama Tour, The Big Bite Tour, Colgate Bright Smiles Tour, Amstel Light Beverage Gardens, Wine Sampling area and more. 

The 300’ long Safeway Sampling Pavilion offers a line-up of delicious and tempting free BBQ & Grilled food samples, while Cookbook Authors and Celebrity Chef’s like Myron Mixon and Tuffy Stone

Destination America’s popular “BBQ Pitmasters” entertain and educate with cooking demonstrations on the Safeway Demonstration Stage.

There’s something for everyone’s musical taste with an eclectic mix of 30 bands on three stages performing Rock, Reggae, Jazz, Blues, Country, R&B and Go Go. This year’s line-up includes artists such as EU featuring Sugar Bear, Be’la Dona, Trouble Funk and The Chuck Brown Band on the Pepsi-Lay’s Sound Stage and The Morrison Brothers, Paul Pfau from the Voice and Kelly Bell on the Famous Dave’s Stage.

The Safeway Barbecue Battle has raised over $1.6 million dollars for DC Children’s Charities and donated tons of food to area Food Banks. In 2015 the event will also raise funds for the USO of Metropolitan Washington-Baltimore with a Military Chef cook-off in which attendees will be given the opportunity to taste and vote for their favorite Military Chef representing the Army, Navy, Air Force, Marines and Coast Guard.

For more information about this unique annual Washington Food & Music Celebration,

Please call 202-488-6990 or EMAIL Melanie Hosch, PR Director. You can visit our website at www.BBQinDC.com or explore our Twitter, Facebook and Instagram @bbqindc for more information.

Photos available by going to www.BBQinDC.com.

We’ll See You, at the B-B-Q!

 

 

BBQ Competition – Beltway BBQ Showdown – Ft. Washington, MD – Pork Barrel BBQ Wins Grand Championship

The Pork Barrel BBQ Competition BBQ Team had an excellent cook at it’s second contest of the 2015 competition season in Ft. Washington, MD this past weekend at the Beltway BBQ Showdown. This was our fifth time cooking this contest and it remains one of our favorites. Johnathan Jones, the contest organizer, does a great job creating a very cooker friendly contest. I also love it because I can be home and in the shower less than 30 minutes after awards! After a brief period where it looked like we could be in for some heavy rain none came and the weather couldn’t have been nicer for the remainder of the contest.

beltway

After shaking the winter rust off in Annapolis, MD a few weeks ago we had a very solid cook hat ended in us being named Grand Champions!!  Before I talk in more detail about the cook I want to give a big thank you to our sponsors, ICEHOLE Coolers for keeping our meats nice and fresh and our drinks nice and cool, East Coast Smokin’ Woods for providing us with an awesome supply of Hickory, Oak & Cherry to fuel the Jambo, and Butcher BBQ for supply us with amazing injections and Bird Booster!

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Here’s how we did:

Chicken

We continued our hot streak with Chicken, finishing in 5th place out of 38 teams with a 171.9884. I felt like we had a very good chance of hearing our name called after I took the first bite of chicken right after taking it off the smoker. It had great color, good bite through skin and was very moist. I’ve said it a hundred times and will probably say it a hundred more, if you aren’t using Butcher BBQ Bird Booster products you probably aren’t hearing your name called for chicken as often as you’d like to. 

Ribs

After Annapolis where our ribs had very little flavor I spent a lot of time reconsidering my rib recipe and had several phone calls with rib master Rod Gray of Pellet Envy. After Rod’s council I revamped my recipe and made some tweeks to my cooking technique and was very pleased with the improvement. I still have some work to do, but in the end these four racks of ribs failed to do what so many racks have done to us in the past – cost us a chance at the Grand Championship. Our ribs had great flavor and did enough to keep us in the fight for Grand. We finished 13th out of 38 teams with a score of 163.9656. 

Pork

After a middle of the pack finish in Annapolis I did some tweeking on my Pork recipe and it paid off big time. This was one of the best pork boxes I’ve turned in in quite some time – it was juicy, had great flavor and a killer money muscle. We finished in 3rd place out of 36 teams with a score of 173.1428.

Brisket

Brisket was a mixed bag for us – it had great, really great, flavor, but it was slightly overcooked which made cutting slices somewhat difficult. If this brisket had come off the smoker 10-15 minutes earlier this could have been a brisket with a chance at a top finish. We ended up in 9th place out of 36 teams with a score of 165.6800. 

Overall

Thanks to a very consistent cook with all above average turn-ins we finished 1st out of 39 teams with an overall score of 674.7768 and were named Grand Champions of the 2015 Beltway BBQ Battle, helping us score some good points in the Kansas City Barbeque Society and MABBA Team of the Year races. It was great sharing our first GC of the year with my five week old son Hudson (Hope he doesn’t get to used to GC’s!). Congratulations to Michael Fay and his Aporkalypse Now team on being named Reserve Grand Champions. 

Again, a huge thank you to our sponsors – ICEHOLE Coolers, East Coast Smokin’ Wood, & Butcher BBQ – 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 a couple weeks off before our next contest. We’ll see you in Buckhannon, WV the weekend of June 19-20 for the Almost Heaven BBQ Bash – winner gets an auto to the Jack!

 

BBQ Competition – 2015 Naptown barBAYq – Annapolis, MD

The Pork Barrel BBQ Competition BBQ Team kicked off the 2015 competition season in Annapolis, MD this past weekend at the Naptown barBAYq. With 64 teams competing, the Naptown barBAYq competition is one of the largest Kansas City Barbeque Society competitions on the East Coast. Congratulations to Dan Hixon and the 3 Eyz BBQ team on their very decisive Grand Championship (and scoring the first ever 700+ score in he Mid-Atlantic Region) and Chix, Swine & Bovine on their Reserved Grand Championship. As always, it was a very well run contest with great weather – a bit cool and damp at Friday night, but sunny and warm on Saturday! 

Naptwon barBAYq 2015

It was good to shake the winter rust off and get back in he swing of competing – it had been more than six months since we cooked our last competition, The Jack. A big thank you to our sponsors, ICEHOLE Coolers for keeping our meats nice and fresh and our drinks nice and cool, East Coast Smokin’ Woods for providing us with an awesome supply of Hickory, Oak & Cherry to fuel the Jambo, and Butcher BBQ for supply us with amazing injections and Bird Booster!

Naptwon Jambo

Here’s how we did:

Chicken

We ended the 2014 season on a hot streak with Chicken and were lucky enough to keep it going to start the 2015 season. We finished in 1st place out of 64 teams in Chicken with a 175.440. I  could tell we had a chance at a call when I took my first bit before preparing our box. The chicken had a great color, perfect sweet and heat flavor and a perfect bite through skin. A huge thanks to Butcher’s for the assist with their great  Butcher BBQ Bird Booster products!

2015 Naptown barBAYq Chicken

Ribs

Ribs continue to be a mystery to us. Our ribs weren’t bad, but I didn’t think they were particularly good either – in all honesty they really lacked any kind of flavor, good or bad. Although I did get one comment card that thanked me for the great ribs and their amazing flavor, not sure who’s ribs that judge had, but it wasn’t anything like the ones I tasted. We ended up in the middle of the pack finishing in 28th out of 64 teams with a 161-6456.

Ribs

Pork

We finished 29th out of 64 teams with a 161.6456 in Pork. I thought we turned in a real flavorful and nice looking pork box, but again we ended up right in the middle of the pack. I’m not sure I’d make any changes as I feel the same pork on a different day could do much better.

Brisket

Brisket was our most frustrating result. I thought we had a very solid brisket box and felt like it had a really good chance at getting a call. We ended up in 26th place out of 64 teams with a score of 163.9772. We used the same recipe and had a very similar result as we did for the last competition brisket we turned in which finished in 6th place at The Jack. We’ll just try it again at the next contest!

Overall

Thanks to a first place and 3 middle of the road results we finished 13th out of 64 teams overall with a score of 662.7084. Not a bad way to start the season considering the field included many of the top teams on the East Coast.

Again, a huge thank you to our sponsors – ICEHOLE Coolers, East Coast Smokin’ Wood, & Butcher BBQ – 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!

It was great seeing our friends Mike & Chris Peters with the Great American BBQ Tour. Mike, as always, had the crowd mesmerized by BBQ!

Mike Peters - 1

We’ve got some time off between now and our next contest. We’ll see you in Ft. Washington, MD the weekend of May 30-31 for the Beltway BBQ Showdown!

 

Tentative 2015 Pork Barrel BBQ Competition Schedule

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It’s that time of year again to start thinking about the upcoming Competition BBQ Season. Below is a tentative list of our 2015 BBQ Competition Schedule (this is likely to change in the coming months, but it is pretty close). If you happen to be cooking or visiting one of these contests please stop by and say hi!

May 1-2 – Naptown barBAYq – Annapolis, MD

May 29-30 – Beltway BBQ Showdown – Ft. Washington, MD

June 19-20 – Almost Heaven BBQ Bash – Buckhannon, WV

June 27-28 – DC BBQ Battle – Washington, DC

July 18-19 – Wakefield Rotary Campus Cook Off – Wakefield, RI

July 31 – August 1 – Southern Maryland Brew & BBQ – Leonardtown, MD

August 28-29 – Sam’s Club BBQ Tour (Local) – Laurel, MD

September 4-5 -Tentative – Sam’s Club BBQ Tour (Regional) – Richmond, VA

September 12-13 – Atlantic City BBQ – Atlantic City, NJ

October 2-3 – American Royal Invitational – Kansas City, MO

October 3-4 – American Royal Invitational – Kansas City, MO

October 9-10 – Tentative – Sam’s Club BBQ Tour (Finals) – Bentonville, AR

OR

October 9-10 – The River Grill before the Big Chill – Cincinnati, OH

 

2014 American Royal Invitational & Open

2014 American Royal Poster

The first weekend in October is always one of our favorite weekends of the year – it means we get to head to Kansas City for the American Royal, largest BBQ Contest in the world, catch up with lots of friends and eat at some of our favorite BBQ joints like Oklahoma Joe’s and Gates!

We had a very busy Friday at the Royal this year getting all of our meats trimmed and ready for two cooks and we cooked several hundred pounds of pork butts for a catering event for our sponsors Reser’s Fine Foods NASCAR Team and driver Matt Kenseth during the Hollywood Casino 400 at Kansas Speedway.

2014 American Royal Site

We were lucky enough to qualify to cook both the Invitational and Open contests at this years American Royal. Here’s how we did:

Chicken

We finished 50th out of 165 teams with a score of 171.4288 in chicken. I was very happy with the chicken we turned in and finishing in the top third of this group of championship teams is nothing to be ashamed of.

Ribs

As always, we proved once again that our ribs sometimes score well and sometimes don’t. We finished 96th out of 165 teams with a score of 166.2856. Someday we will get this thing called ribs figured out!

Pork

We finished 81st out of 165 teams in Pork with a score of 167.9656. We really liked our pork, but it looks like the judges didn’t share our view.

Brisket

We didn’t have a very good day on brisket. I think it could have used a bit more time on the smoker as it wasn’t as tender as I would have liked it and it just didn’t have the flavor our brisket usually has. We finished 119th out of 165 with a score of 163.3828.

Overall

We ended up placing 90th out of 165 teams with a score of 669.0628 in the Invitational, not the result we were looking for. A big congratulations to our good friends at Smokin Hogz BBQ on their GC! Way to go guys! I’m going to want to start getting paid as your videographer if I film any more of your big GC’s!!

2014 American Royal Invitational Champs 2

 

2014 American Royal Invitational Champs

Chicken

We came back with a very strong chicken box on Sunday for the Open and finished 11th out of 548 teams with a score of 178.2972. The whole team felt like we had a good chance at a chicken call when we tasted what we had. A huge thanks to Butcher’s for the assist with their great  Butcher BBQ Bird Booster products!

2014 American Royal 11th Place Chicken

Ribs

Another middle of the road rib cook that placed us in 353rd place out of 551 teams with a score of 160.0000. We could be dangerous at this competition BBQ thing if we could just have some consistency in ribs. 

Pork

I’m not sure what happened to us in Pork, but it wasn’t good. We finished 466th out of 549 teams with a score of 153.6456. We were very excited when David Bouska from Butcher BBQ stopped by to give us a bag of his newest product – Open-Pit Pork Injection! We are certain this will help improve our pork scores!

Butcher Pork Injection

Brisket

We finished 186th out of 546 teams with a score of 166.2400. We thought we had a much stronger brisket entry for the Open and it finished a bit better, but not where we’d like.

Overall

We finished 243rd out of 552 teams, right in the middle, with a score of 658.1828. 

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!

It was great to see a couple of our good BBQ friends enter into the BBQ Hall of Fame. A well deserved honor for both!

There is no better person in the sport of competition BBQ than Pat Burke. We had the honor to cook next to Pat and his Tower Rock BBQ Team at our first Memphis in May. Pat has become both a friend and a mentor to us and much of our success is a direct result of his guidance and support. A BBQ Hall of Fame without Pat Burke would be like a Baseball Hall of Fame without Babe Ruth. When people thing of competition BBQ, Pat is one of the first names that come to their minds. Congrats Pat, well deserved!!!!

Heath & Pat Burke - 2014 AR

Ray Lampe, AKA Dr. BBQ, is one of the most visible people in BBQ with numerous cookbooks and TV appearance to his name.  Who know how many miles Ray pus on each year traveling from coast to coast preaching the gospel of BBQ to the masses and being a large factor in the continued growth of our industry! I first had the chance to meet Ray at Memphis in May in 2011 and have been lucky enough to get to know him over the years and call him a friend. Congrats Ray, well deserved!!!

Heath & Ray Lampe - AR 2014

2014 BBQ Hall of Fame

A big congratulations to both Pat and Ray!!

I’ve been a Royals fan since I could walk growing up with hero’s like George Brett, Frank White, U.L. Washington, Dan Quisenberry, Bo Jackson, and so many more. I was 11 years old the last time the Royals made it to the playoffs and I wasn’t going to miss the opportunity to catch a playoff game while I was in Kansas City. On Sunday after we turned in our last entry we cleaned up and headed to Kaufman Stadium for Game 3 of the AL Divisional Series vs. the Anaheim Angels. It caused us to miss awards and hearing our name called for chicken, but it was so worth it! I’ve probably seen close to 250 games at Kaufman Stadium over the years, but I’d never seen it in this much glory with so much energy (it was way better than when I saw the All-Star Game at Kaufman Stadium in 2012). The Royals went on to crush the Angels and will now play the Baltimore Orioles for the American League Championship (I see more games in my future in Baltimore!!) Go Royals!!!!

 

Royals Playoffs vs. Angels

 

Congratulations To Our Very Own Heath Hall – Winner of The Travel Channel’s American Grilled in Annapolis, MD

American Grilled Logo

A special shout out to Pork Barrel BBQ’s own Heath Hall on winning the Annapolis, MD episode of The Travel Channel’s American Grilled. On the episode Heath grilled against three other opponents over three rounds, with one griller getting eliminated after each round.

American Grilled

 

In the first round the secret ingredients were beaten biscuits and sausage. Heath made a beaten biscuit pesto, heirloom cherry tomato chutney and crumbled sausage bruschetta. In the second round the secret ingredients were oysters, fresh chicken and artichokes. Although Heath choked a bit on his artichokes his BBQ Chicken with burnt orange vinaigrette and grilled scampi oysters with bacon crumble helped him overcome under cooked grilled artichokes and move him into the final round. In the final round the secret ingriedents were some of the most amazing looking tomahawk steaks ever seen by man, Maryland blue crab, muskmellon and canned sardines. Heath made a wet coffee sardine rub for the steak and grilled it to a perfect medium-rare, and accompanied it with a blue crab and muskmellon salsa and a loaded mashed potato.

 If you get a chance to watch the show let us know what you think in the comments and tell us what you would have created with each rounds secret ingredients. 

 

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

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

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 Wins 2014 Safeway National Capital Barbecue Battle

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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Delaware Triple Threat BBQ – Results & Recap

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