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Competition BBQ

 
 

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

 

Washington, D.C.’s Pork Barrel BBQ Heads to Lynchburg, Tennessee to Compete at 23rd Annual Jack Daniel’s World Championship Invitational Barbecue

Washington, D.C.’s Pork Barrel BBQ Heads to Lynchburg, Tennessee to Compete at 23rd Annual Jack Daniel’s World Championship Invitational Barbecue

Local grand champion team to represent best of Washington, D.C.’s barbecue in quest for world champion title at the Jack Daniel’s World Championship Invitational Barbecue Contest.

 

Washington, DC – Pork Barrel BBQ’s competition barbecue team, Washington, D.C.’ s current Grand Champion, is headed to Lynchburg, Tennessee to compete in the 23rd annual Jack Daniel’s World Championship Invitational Barbecue this weekend. Nearly 90 teams from across the country and around the world are competing for cash, prizes, and ultimately the most prestigious championship title in competition barbecue.

During the invite-only barbecue competition, Pork Barrel BBQ will compete against the world’s most accomplished barbecue pitmasters who bring their best meats, sauces, cooking techniques, and barbecue secrets to historic Lynchburg for the two-day barbecue battle and crowning of barbecue’s top pitmaster. Over 25,000 visitors are expected to attend this year’s contest.

Pork Barrel BBQ earned an invitation to compete by winning the Grand Championship at the 2011 Safeway National Capital Barbecue Battle in Washington, DC. To qualify for “The Jack”, teams must either win a competition in which 50 or more teams participated, or win a qualifying state championship and be selected in a blind drawing. Automatic invitations are given to the 2010 Jack Daniel’s Grand Champion and the winner of the 2011 Memphis in May, 2010 American Royal Open and 2011 Houston World’s Championship Bar-B-Que contests.

The Pork Barrel BBQ team has a strong track record of success at barbecue competitions across the country, both through scoring highly with certified barbecue judges and by being selected as crowd favorites with Pork Barrel BBQ’s most popular People’s Choice award-winning sauces. The team, led by pitmasters and Pork Barrel BBQ co-founders Heath Hall and Brett Thompson, is the reigning Purdue National Chicken Champion and has several of their award-winning sauces available in grocery stores across the country, including Schnucks, Whole Foods, Central Market, Safeway, and Costco.

“It is an honor to represent Washington, DC at the most prestigious of all barbecue contests, the Jack Daniel’s World Championship Invitational,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “No one questions that you can get a high quality crab cake or half-smoke in DC. It’s time to add to that list and prove that you can get barbecue in Washington, DC as good as the barbecue found in Texas, Memphis, the Carolina’s or even Kansas City. We want to show the world that Washington, DC deserves a place on America’s eclectic barbecue canvas and getting the chance to compete for the coveted title of Jack Daniel’s Barbecue World Champion under the DC flag gives us that chance.”

Visit http://bit.ly/Jack71 to see the teams from across the United States and around the world competing in the 23rd annual contest.

For more information, visit the Pork Barrel BBQ website 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 and Twitter (@porkbarrelbbq).

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Pork Barrel BBQ Competes with Barbecue’s Best at 32nd Annual American Royal

Last weekend, Pork Barrel BBQ’sCompetition BBQ Team headed to Kansas City, Missouri to cook against hundreds of the nations top barbecue pitmasters at the 32nd Annual American Royal Barbecue. Known throughout the world of barbecue as the World Series of Barbecue, the American Royal was first held in 1980 and has grown from humble beginnings into the largest barbecue conteston the planet. There are two contests held during the American Royal. The Invitational, held on Saturday, is an invite only contest made up of teams that have won at least one Grand Championship in the past year. The Open, held on Sunday, is open to anyone wishing to participate and usually attracts upwards of 500 teams.

This marked Pork Barrel BBQ’s second time competing in the American Royal Open and our first time competing in the American Royal Invitational. We earned our invitation to the 32ndannual American Royal Invitational contest by winning the Grand Championship at the 2011 Safeway National Capital Barbecue Battle in Washington, DC, the nation’s largest barbecue festival.

In Saturday’s American Royal Invitationalwe were ecstatic to finish 26th out of 142 of the best teams in the world of competition BBQ!

Pork Barrel BBQ Takes 10th Place in Brisket in the 32nd Annual American Royal Barbecue Invitational Contest

Our finishes in each of the categories were:

Chicken – 41st
Ribs– 60th
Pork– 70th
Brisket– 10th

In Sunday’s American Royal Open we continued our strong weekend by finishing 40th out of 483 teams! Finishing in the top 10% of such a large and accomplished number of teams was a thrill for us!

Pork Barrel BBQ Takes Sixth Place in Chicken at the 32nd Annual American Royal Barbecue Open Contest

Our finishes in each of the categories were:

Chicken– 6th
Ribs– 120th
Pork– 128th
Brisket– 159th

On top of this, Pork Barrel BBQ got it’s first perfect 180 score in the Dessert category in the American Royal Open Dessert contest thanks to the amazing mixed berry cheesecake cooked by Heath’s parent’s Rex & Barbara!!!

It was a huge thrill for us to cook in our home state of Missouri and in one of the BBQ hot spots of America! Beyond the success we had on the smoker, it was an amazing chance for us to hang out with some of our BBQ heroes, mentors andfriends as well as catch up with friends and family who live it Missouri (Thanks for all your help Joe andBob!!). It is always special when we get to hang out with great pitmasters and friends like Rod Gray of Pellet Envy, Pat Burke of Tower Rock, Mike Mills of 17th Street Bar & Grill, Dave Raymond (AKA Sweet Baby Ray) BBQ Sauce God and founder of Sweet Baby Ray’s, Neil Strawder of Bigmista’s BBQ, Danielle Dimovski of Diva Q, Tuffy Stone of Cool Smoke, Paul Huff of GoneHoggin.com, George Shore of Pitmaker and so many more!!!!

Heath& Brett withBBQ Legends Mike Mills, Dave Raymond (AKA – Sweet Baby Ray) and Pat Burke!

 

With BBQ Pitmasters Neil Strawder, Mike Mills, Tuffy Stone, Pat Burke and Culinary Students

In addition to the main competitions Heath cooked in the Kansas City Barbecue Society’s Grillmaster’s Series against Danielle Dimovski of Diva Q. The battle between the U.S. and Canada was held on the stage of the KCBS Great American BBQ Tour led by Mike and Chris Peters. Last year Pork Barrel came out on top against one of the legends of BBQ, Johnny Trigg. Heath made it back to back wins at the Royal by gaining the stomach’s of the judges in his Steak Battle against Diva Q!

Heath and Diva Q at the KCBS Grillmaster Steak Cookoff

Check out the Kansas City Star’s coverage of the American Royal and Pork Barrel BBQ!

It’s been a long season the BBQ circuit for Pork Barrel BBQ, but it’s not quite over yet. We’ll be loading up our trailer and heading to Lynchburg, Tennessee in a couple weeks to compete in the most prestigious of all the BBQ contests, The Jack Dainel’s World Championship Invitational Barbecue!!!

 

Pitmaster Chris Lilly (Big Bob Gibson’s) talks with Pork Barrel BBQ at Memphis In May 2011

Heath had a chance to spend some time with Chris Lilly of Big Bob Gibson Bar-B-Q at Memphis in May 2011. Chris and the Big Bob Gibson team would win the Pork Shoulder catagory at Memphis in May 2011 and be crowned the overall Memphis in May World Champion!

In addition to being BBQ pitmaster to stars Keith Urban and Nicole Kidman, Chris is the chief spokesman and pitmaster for Kingsford.

If you’re looking for an unusal and new BBQ Sauce check out Big Bob Gibson’s White Suace. Wondering how to use the White Suace? Get a copy of Chris’s excellent cookbook – Big Bob Gibson’s BBQ Book.