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Pork Barrel BBQ’s Competition Team Kicks Off 2012 BBQ Season with Reser’s Sponsorship

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Pork Barrel BBQ’s Competition BBQ Team Kicks Off 2012 BBQ Season with Reser’s Sponsorship

Award-Wining BBQ team selected as one of three top-rated competition teams to represent Reser’s during 2012 BBQ season.

Washington, DC (PRWEB) March 14, 2012

Pork Barrel BBQ, the nation’s fastest-growing barbecue sauce company, announced today that their Pork Barrel BBQ Competition BBQ Team will be sponsored by Reser’s during the 2012 competition BBQ season. Reser’s, the leading North American provider of deli salads, fresh salads, side dishes and prepared foods, is sponsoring Pork Barrel BBQ and two additional top-rated competition BBQ teams to represent Reser’s at festivals, cook-offs, and barbecue competitions across the country this year.

Pork Barrel BBQ’s Competition BBQ Team, the reigning Grand Champions of the Safeway National Capital Barbecue Battle and winners of the 2011 Purdue National Chicken Championship, will serve as one of three national representatives for Reser’s on the professional competition BBQ circuit. Other sponsored teams include Pellet Envy, the 2009 KCBS Team of the Year led by pitmaster Rod Gray, and Meat, Inc., winner of numerous People’s Choice awards.

“Reser’s is proud to sponsor Pork Barrel BBQ for the 2012 competitive season,” said Teresa Carter, deli salad manager. “Just like Reser’s, Pork Barrel BBQ brings families together to enjoy great tasting food. Barbecue and potato salad are a match made in heaven.”

“We are honored to have Reser’s as a sponsor of the Pork Barrel BBQ competition barbecue Team,” said Heath Hall, president and pitmaster of Pork Barrel BBQ. “Whether we are smoking brisket at a contest or grilling steaks in our backyard for friends and family, we’re graded on the quality of our finished product. Reser’s has been receiving high marks for more than 60 years with their line of classic American sides which are made from scratch everyday using only the highest quality ingredients. We look forward to sharing the Reser’s story with barbecue fans around the country this year.”

Reser’s and Pork Barrel BBQ share common origins – both companies were founded by entrepreneurs who started making quality foods from their home kitchens and found a way to turn their passions into brands preferred by millions of households across the country. Today, Reser’s Fine Foods Inc. is recognized as one of the nation’s premier manufacturers of high-quality refrigerated food items sold to both restaurants and supermarkets. Reser’s remains a family owned and operated company that is dedicated to creating delicious, wholesome meals that nourish family ties and sustain family traditions.

Since founding Pork Barrel BBQ in 2009, Hall and Brett Thompson have become the barbecue industry’s most-watched entrepreneurs. Widely recognized as the winning entrepreneurs from ABC’s hit reality show Shark Tank, Hall and Thompson are known for their creative and innovative approaches to starting and growing a successful barbecue business. With accolades ranging from Men’s Health Magazine declaring Pork Barrel BBQ’s Original BBQ Sauce as one of the “125 Best Foods for Men” and the Washington Post’s Jim Shahin proclaiming Hall the winner of the Golden Rib award for his “accomplishments in food, business, and do-goodism,” the company continues to expand its barbecue-related offerings.

In 2011, Pork Barrel BBQ debuted a specialty BBQ-flavored peanut with FERIDIES, added Pork Barrel BBQ Mustard BBQ Sauce to their line of sauces, introduced the world’s first barbeque scented fragrance – Que, continued to earn top awards on the professional barbecue circuit, and opened the first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, Virginia. In the first quarter of 2012, the company launched Pork Barrel BBQ Carolina Vinegar Sauce and had an update on their success on ABC’s Shark Tank.

Reser’s products can be found at Giant, Safeway, Food Lion, Save-A-Lot and Wegman’s in the Washington, DC area.

For more information about Pork Barrel BBQ, visit http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) 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 multiple awards, including the 2011 Perdue National Chicken Championship, the Safeway National Capital Barbecue Battle in 2011, 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 Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook.com/porkbarrelbbq and Twitter @porkbarrelbbq.

About Reser’s

Oregon-based Reser’s is the leading North American provider of deli salads, fresh salads, side dishes and prepared foods. Founded in 1950 by Earl and Mildred Reser, the company remains privately owned and operated and committed to providing delicious foods for the supermarket and food service industries. Reser’s employs more than 4,000 people in nearly 20 facilities in the U.S. and Canada. For more information, visit http://www.resers.com.

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Reser’s Selects Top-Rated Competition Barbeque Teams to Sponsor During 2012 Barbecue Season

Reser’s Selects Top-Rated Competition Barbeque Teams Pellet Envy, Pork Barrel BBQ, and Meat, Inc. to Sponsor During 2012 Barbecue Season

Reser’s is sponsoring three competitive barbecue teams: Representing the West Coast is Meat, Inc., winner of numerous People’s Choice awards, the Midwest features Pellet Envy, the 2009 KCBS Team of the Year, and serving as the East Coast representative is Pork Barrel BBQ, creator of the barbecue sauce Men’s Health magazine named the best BBQ sauce in America.

Beaverton, OR (PRWEB) March 14, 2012

‘Que season is officially underway and Reser’s, makers of America’s #1 potato salad, announced today it is sponsoring three competitive barbecue teams: Representing the West Coast is Meat, Inc., winner of numerous People’s Choice awards, the Midwest features Pellet Envy, the 2009 KCBS Team of the Year, and serving as the East Coast representative is Pork Barrel BBQ, creator of the barbecue sauce Men’s Health magazine named the best BBQ sauce in America.

“In addition to sponsoring the Kansas City Barbecue Society’s (KCBS) national BBQ tour, we are joining forces with three top barbecue teams across the country,” says Teresa Carter, category manager. “Barbecue lovers will be able to taste our salads and ‘slaw right alongside mouthwatering barbecue.”

Meat, Inc.
Meat, Inc. is a professional BBQ Team competing primarily in Southern California and Arizona. Finishing a successful 2011 season, Meat, Inc. ranked in the top five percent in chicken and pork rib categories and top 10 percent overall – out of more than 9,000 teams in the country. For more information, visit http://meatinc.blogspot.com/.

Aaron Black, pitmaster, states, “BBQ makes you think of family and friends – just like Reser’s famous potato salad and cole slaw. We look forward to sharing the Reser’s story with barbecue fans around the country this year.”

Pellet Envy
It is only natural that one of the country’s top barbecue competitors hails from Kansas City – a city known for its barbecue. Competing since 2001, Rod Gray, pitmaster has participated in more than 350 events from coast to coast. To date, Pellet Envy has won seventy-seven championships and has ended ten straight seasons as a top nationally ranked team. For more information visit http://www.pelletenvy.com.

Rod Gray states, “There is no star without a great supporting cast. For Pellet Envy, great salads and side dishes from Reser’s are the perfect pairing for our award-winning barbecue. “

Pork Barrel BBQ
Pork Barrel BBQ founders, Heath Hall and Brett Thompson, started the company out of the basement of their houses, selling their award winning BBQ sauce one bottle at a time. Today, their barbecue sauces and spice rub is carried in over 3,000 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. For more information visit http://www.porkbarrelbbq.com.

“Reser’s Fine Foods is as synonymous to the American Dream as potato salad is to a barbecue,” said Heath Hall, president and pitmaster. “We are honored to have Reser’s as a sponsor of the Pork Barrel BBQ competition barbecue team because they helped pave the road for aspiring entrepreneurs who, like them, started in their home with the hope of attaining a piece of the American Dream.”

About Reser’s

Oregon-based Reser’s is the leading North American provider of deli salads, fresh salads, side dishes and prepared foods. Founded in 1950 by Earl and Mildred Reser, the company remains privately owned and operated and committed to providing delicious foods for the supermarket and food service industries. Reser’s employs more than 4,000 people in nearly 20 facilities in the U.S. and Mexico. For more information, visit

 

Product Review – The Wusthof 14 Inch Grand Slicer

 

Pork Barrel BBQ is thrilled to have a guest post from George Hensler, Pitmaster of the Who Are Those Guys? Competition BBQ Team, that reviews the new Wusthof 14 inch Grand Slicer. To read more of George’s posts check out the Who Are Those Guys? website.

THE BIG MEAT SLICER
A test drive of sorts

by George Hensler

Mike Fay is the President of the Mid Atlantic Barbecue Association. He is also the pit master for his own barbecue team Aporkalypse Now. In his spare time, he cooks with Jack’s Old South BBQ Team. When he is not cooking BBQ, he is thinking BBQ. So it is of no surprise to me that when he contacted the folks at Wusthof knifes with an idea he had for developing a knife for use by competition BBQ teams, they were more than receptive.

When Mike asked me to test drive the new knife I was a bit apprehensive as I am a self proclaimed electric knife kind of guy. I will freely admit, anytime I need to slice, if possible the Cuisinart is coming out. So what I am saying here is the test is being conducted by a manual slicer challenged person or MSCP for short. I guess in today’s politically correct world it is still ok to refer to one as slicer challenged, if not, I apologize in advance for any of you who may be offended. For those that are not offended, just give me a minute, I’ll get around to you sooner or later.

First few tidbits from the designer, the knife is “34cm (14inch) long thin bladed slider 54mm deep at the heel with a radius cutting edge hollow ground to reduce drag.  The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no saw markings.”

Mike goes on to say, “The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.”

I don’t know about all of that arm tracking and angle of attack on the meat but here is what I do know. I cooked a brisket flat and pork butt to act as test specimens for my scientific experimentation. I first tried my hand with the brisket. Keeping in mind I am self admitted MSCP. I was able to slice the brisket into various thicknesses with one draw of the knife, from very thin to, as contest cuts go, very thick. Mike had told me the knife was designed to cut on the draw, not going forward.

I did find it necessary to hold my thumb in the vicinity of the cut on the side of the meat closest to my body to avoid tearing the bark. I found with a little practice, I was able to produce slices of even thickness, all with just one stroke, just like he said. The same held true when I cut the pork. I first sliced the money muscle, then a few other choice muscles, all with similar results.

Being from Maryland and a proponent of pit beef sandwiches I thought what the heck, why not give the blade a go on a nice hunk of pit cooked top round. Years ago, at the numerous “Bull Roasts” held around the State, the ONLY way to slice the beef was with a blade. Knife skills were needed to get thin slices and those using an electric meat slicer were thought to be serving lesser product. In the past 15-20 years most pit beef cookers have all went to deli slicers. With this move knife skills for most went away as well.

I am happy to report the “Big Meat Slicer” tore through the top round like a champ.  The knife turned out mound after mound of prime sandwich slices. That is, once I got the hang of it. After using the product for a day or two it seemed even I, a known MSCP, could slice meat like the butchers of yesteryear. That is really saying something, about the knife I mean.

Overall, the knife performed as advertised if not better in my humble opinion. With a little practice, even I was able to turn out a decent slice, time after time. My only suggestion would be to include in the accompanying paperwork some instruction noting the knife is designed to cut on the back stroke. If you purchase one, be sure to add an order for a large sized blade cover, chances are, you won’t have anything large enough in your current knife bag, this thing is the Ultimate Big Meat Slicer for sure.

Wusthof Ultimate Big Meat Slicer

$139.000

Available at www.mabbqa.com

 

TippyCanoe BBQ Crew & Big T’z Q Cru Barbecue Class in Connecticut – Corn Fed Cookin’ Spring Class March 17-18

If there is one thing that Pork Barrel BBQ has learned about barbecue in our first three years competing on the professional competition barbecue circuit it is this – if you don’t want to stop winning you’d better not stop learning. If you’re on the East Coast you’ve got a golden opportunity this spring to learn from our friends, and two of the hottest teams in the country, TippyCanoe BBQ Crew and Big T’z Q Cru, when they bring their Corn Fed Cookin’ Class to the New Haven, Connecticut area on March 17-18.

We recommend this class for everyone no matter your skill level. If you’ve never cooked a barbecue competition, but are thinking about it this is a sure fire way to learn tips that will make your rookie team look like it’s filled with seasoned veterans. If you’ve been competiting for some time this class will help you take your game to the next level. We just hope you’re not cooking at the same contests we are!!

Your instructors for the Corn Fed Cookin’ Class are Joe Beland and Ryan Newstrom. Joe is the pitmaster for TippyCanoe BBQ Crew, and was crowned Grand Champion of the 2011 American Royal Invitational and was the Inaugural Sam’s Club National Championin 2011. Ryan is the pitmaster for Big T’z Q Cru, and two time Iowa State Champion. In just three years of competing these two have combined to win 20 Grand Championships and hundreds of category and overall top 10 awards.

The two-day class includes every detail that has helped Joe and Ryan become successful, including procurement, preparation, cooking, and presentation. Both will provide complete instructions regarding all four of their contest meats, while each will provide hands-on demonstrations of their best two categories – Joe will do pork and ribs, and Ryan will demonstrate chicken and brisket. You will see firsthand what each does at a contests from start to finish – if that doesn’t take your Que to the next level we’re not sure what will.

The class begins on Saturday afternoon and follows a competition timeline into Sunday, wrapping up with questions on Sunday afternoon. All meals and refreshments during the class will be provided. Full details on the class, including area accommodations, will be provided with the enrollment packet. The enrollment fee is $650 and spouses may attend for an additional $250 (the spouse fee does not extend to other family members or teammates).

If you’re ready to take your competition barbecue to the next level click here to get an application or visit TippyCanoe BBQ Crew or Big T’z Q Cru on the internet for an application. Once you’ve filled it out, or if you have questions send Joe and Ryan an email to cornfedcookin@gmail.com to recieve payment details and reserve your spot or you can call (641) 220-4483. Get your application in today, space is limited and filling up quickly! 

 

Pork Barrel BBQ – 102 out of 9,163 in 2011 KCBS Overall Standings!!

2011 was an amazing year for the Pork Barrel BBQ competition BBQ team. We experienced a lot of first in 2011:

- First Reserve Grand Championship – Middletown BBQ Cook Off
– First Catagory First Place Call (Chicken) – Beltway BBQ Showdown
– First Grand Championship – Safeway National Capital Barbecue Battle
– First Perdue National Chicken Championship – Safeway National Capital Barbecue Battle
– First Kingsford Points Chase Win – Safeway National Capital Barbecue Battle
– First Invitation to Cook in the American Royal Invitational
– First Call at the American Royal Invititional – 9th Place Brisket
– First Call at the American Royal Open – 6th Place Chicken
– First Invitation to Cook in the Jack Daniel’s World Invitational Barbecue Contest

After cooking 18 contests in 2011, including Memphis in May, the American Royal and The Jack we finished with the following rankings in the 2011 KCBS Team of the Year race:

Overal – 102nd out of 9,163 teams
Chicken – 46th out of 9.163 teams
Ribs – 186th out of 9,163 teams
Pork – 112th out of 9,163 teams
Brisket – 137th out of 9,163 teams

We can’t wait to get the 2012 season kicked off! Out 2012 goal is to finish in the top 75 teams in each of the four catagories and top 50 overall!! We’ll see you on the BBQ trail in 2012!!

 

The Twelve Day’s of BBQ Christmas – Day Twelve – A Jambo Pit

This is the twelfth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the tenth day of BBQ Christmas,
My true BBQ love sent to me
Jambo Pit!

There can be no great barbecue without a great pit. In previous weeks we have given you some great recommendations for smaller pits, but if you are a serious BBQ fanatic you need a serious pit! If you are looking for a serious pit look no further than the Jambo Pit! Every Jambo is made one at a time from insulated fire boxes, torque flex axles, chrome wheels, white letter tires, custom coatings and paint to stainless steel hinges, handles and work surfaces – these pits are nothing short of works of art by master pitmaker Jamie Geer!
Jamie, a highly decorated competition pitmaster knows what makes a great pit and how to make them look like a sports car! From the patio model ($375) to the Corvette of barbecue pits, the J-5 ($12,000), every Jambo Pit is guarenteed to perform. So if you truly love your pitmaster at home get them a Jambo Pit and be ready for some tremendous BBQ.
At Memphis in May 2010 we were lucky enough to get a tour of one of Tuffy Stones Jambo Pits from pitmaker Jamie Geer. WARNING – you are likely to start drooling during this video!

We hope you have enjoyed Pork Barrel BBQ’s 12 days of Christmas. May you and your family have a Merry Christmas and Happy New Year!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me some Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

On the seventh day of Christmas, my true BBQ love gave to me A copy of BBQ Makes Everything Better.

On the eight day of Christmas, my true BBQ love gave to me A Pork Barrel BBQ Party Pack.

On the ninth day of Christmas, my true BBQ love gave to me A Big Green Egg.

On the tenth day of Christmas, my true BBQ love gave to me A Victorinox Granton Edge Slicing Knife.

On the eleventh day of Christmas, my true BBQ love gave to me A Pellet Envy Cooking Class.

 

The Twelve Day’s of BBQ Christmas – Day Eleven– A Pellet Envy Cooking Class

This is the eleventh in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the tenth day of BBQ Christmas,
My true BBQ love sent to me
Pellet Envy Cooking Classes!

So the pitmaster in your life thinks they forgot more about smoking meats than anyone else knows – if they take the Pellet Envy Cooking Class that will no longer be a piece of fiction as they will have the chance to learn from one of the most accomplished pitmaster in the sport of competition barbecue. I hope they are good note takers!!

The Pellet Envy competition team hails from the BBQ meca of Kansas City and is comprised of Pitmaster Rod Gray and “The Closer” Sherri Gray. Rod and Sherri have been competing as Pellet Envy since 2001 and have won just about every contest you’ve heard of and just about everyone you haven’t heard of.

In 2009 Pellet Envy was crowned the Kansas City Barbecue Society’s Team of the Year. Between 2008 and 2009 they won seventeen Grand Championships and placed first in twenty-eight catagories. They are perineal competitions at The Jack and American Royal Invitational and Open contests. Simply put, they are good at what they do!

Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach you their secrets over a weekend. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.

Don’t take it from us, take it from alumni of the Pellet Envy class:

“We have cooked 3 times since your class, got first place pork twice…You guys made more than a little difference. I can’t tell you how much better I am doing. Turn in time used to be when I was a wreck, not coordinated at all. Watching you in real time made me see how it could be done…the best thing is I am so excited to cook again. I cut my schedule way back this year, and now I am ready to fill it back up!” – Susan in Texas

“Just wanted to pass along some good news. By using your techniques, we just got our first Grand Champion today. Not only did we get a GC, we were 1st in chicken, 1st in ribs, 1st in brisket and 5th in pork. So just a note of thanks. This was our first comp since the class. It worked.” – Danielle in Canada

Check back next week when we unveil what our true BBQ love is giving on the twelfth day of BBQ Christmas!! Here is a hint – It’s the biggest head turning in the world of BBQ!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me some Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

On the seventh day of Christmas, my true BBQ love gave to me A copy of BBQ Makes Everything Better.

On the eight day of Christmas, my true BBQ love gave to me A Pork Barrel BBQ Party Pack.

On the ninth day of Christmas, my true BBQ love gave to me A Big Green Egg.

On the tenth day of Christmas, my true BBQ love gave to me A Victorinox Granton Edge Slicing Knife.

 

The Twelve Day’s of BBQ Christmas – Day Five – A Box of Wood For Smoking

This is the fifth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the fifth day of BBQ Christmas,
my true BBQ love sent to me
A box of Wood for Smoking

We’ve always been told that bad boys and girls receive coal for Christmas. This year for Christmas tell that barbecue lover in your life that it’s ok for them to be bad as long as they are making their own bed of coals for their smoker with some pristine wood for their smoker!

Rubs, marinades, injections and sauces aren’t the only way to add bold flavor to the meats and vegetables your cooking on your smoker or grill. The wood you use can make a big difference in the way your food tastes too. Why not let 2012 be the year you let your personal pitmaster mix it up a bit and try a few different varieties of smoking woods. We love the quality and selection offered by Fruita Wood Chunks.

On the competition circuit you’ll find us using a mix of hickory and oak to add flavor to our chicken, ribs, pork butts and briskets. Both of these woods are perfect for smoking larger cuts of meat that have longer cooking times and they add a great depth of flavor.

Go a bit more exotic and check out some of the amazing fruit woods that add great depth to the foods your cooking.

Apple – Apple wood is perfect for white meats like pork and poultry and adds a nice sweet flavor.

Cherry – Cherry is also good on white meats like pork and poultry. Also give it a try on seafood for a nice sweet and fruity flavor.

Peach – Peach wood is perfect for ribs, pork shoulders and whole hogs!

Plum – Plum wood is very unique and not used as frequently as it probably should be. It produces a nice mild and sweet flavor good for poultry and pork.

If you can’t make up your mind why not mix and match varieties or buy a bag of mixed up chunks. The small 9 to 11 pound box cost between $23 to $25, while the jumbo 30 pound boxes sale for $54 and the jumbo 50 pound boxes sale for $85.

Be sure to check out Fruita’s weekly specials for some great deals on wood. You can alsolet your loved one pick out there pefered smoking wood by getting them a Fruita gift certificate.

Check back next week when we unveil what our true BBQ love is giving on the sixth day of BBQ Christmas!! Here is a hint – It could be confused as R2-D2’s long lost brother!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

 

The Twelve Day’s of BBQ Christmas – Day Four – A KCBS Membership

This is the fourth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the fourth day of BBQ Christmas,
my true BBQ love sent to me
A KCBS Membership

The world of barbecue would be a different place if the Kansas City Barbeque Society (KCBS) hadn’t been founded and a membership is sure to change your BBQ lovers perspective on their BBQ world instantly!

KCBS is the premier BBQ organizations in America and sponsors hundreds of barbecue related events and competitions throughout the year in America and a number of foreign countries. The mission of KCBS is to celebrate, teach, preserve and promote barbeque as a culinary technique, sport and art form. By becoming a member your BBQ lover will be on the fast track to becoming the next great pitmaster.

KCBS membership comes with many benefits including the privilege of attending judging classes all over the country in which you will learn how to grade world-class chicken, pork, ribs and brisket – and taste them during the process!

Upon joining KCBS you will also receive:

· 10% off from Harry & David

· 15% discounts off published rates at all Choice Hotels

· The official KCBS monthly newsletter, “The Bullsheet”

· Quarterly specials from KCBSgear.com, the official online source for KCBS merchandise

Members also gain access to members only features on the KCBS website like BBQ recipes and additional discounts. An individual membership is $35 and a family membership is $50 for one year.

Check back next week when we unveil what our true BBQ love is giving on the fifth day of BBQ Christmas!! Here is a hint – Where there is smoke there is flavor!!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

 

Jack Daniels BBQ World Champions – Smokin’ Hoggz BBQ

Jack Daniels 2011 BBQ World Championship announcing Grand Champions Smokin’ Hoggz BBQ – this is what it feels like to win the Jack Daniels World Championship – awesome reaction!  Congrats Smokin’ Hoggz BBQ!  You can visit their website at http://smokinhoggz.blogspot.com/ or on Facebook at http://www.facebook.com/pages/Smokin-Hoggz-BBQ/203759808746