It has been a world wind journey for Pork Barrel BBQ since we first appeared on ABC’s hit showh Shark Tank in September of 2009. At the time we were in just over 100 stores in the DC area, today we are in over 3,000 stores nationwide and growing! We entered the Shark Tank with two products, our Original BBQ Sauce and our All-American Spice Rub. Today we have three additional sauces (Sweet, Mustard and coming soon Carolina Vinegar), BBQ Peanuts and of course Que, the world’s first barbeque scented fragrance. The combined power of our appearance on Shark Tank and the fierce loyalty of our fans and customers have truly allowed us to achieve the American Dream, something we never take for granted and strive to grow everyday.
As a way of saying thank you on the eve of our third appearance on Shark Tank we’d like to share some exclusive behind the scenes video of several of our exeriences with the Sharks as well as our Shark Tank audition video.
Washington, DC (PRWEB) March 05, 2012
Entrepreneurs Heath Hall and Brett Thompson, co-founders of Pork Barrel BBQ, America’s fastest growing barbecue company, will appear on the March 9th episode of ABC’s hit reality show Shark Tank, which airs from 8:00pm to 9:00pm Eastern Standard Time.
To celebrate their success, Hall and Thompson are inviting guests to attend a Shark Tank watch party this Friday night, March 9th, from 7:00pm to 9:00pm, at their Pork Barrel BBQ Restaurant at 2312 Mount Vernon Avenue in the Del Ray neighborhood of Alexandria, Virginia. Guests are invited to gather for dinner and watch Pork Barrel BBQ’s most recent Shark Tank episode, which will be broadcasting on several high-definition TV’s throughout the restaurant.
Friday’s episode will include an update on the nationwide success of Pork Barrel BBQ and the opening of their first Pork Barrel BBQ Restaurant. Since Hall and Thompson entered the Shark Tank and pitched their company to the “Sharks” and landed an investment deal with New York Real Estate Mogul Barbara Corcoran on season one, Pork Barrel BBQ has become America’s fastest growing barbecue company.
Hall and Thompson are considered the most recognizable winning contestants of the Shark Tank series. Since their appearance on season one of Shark Tank in late 2009, the Pork Barrel BBQ co-founders have become known for their creative and innovative approaches to starting and growing a successful 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 BBQ circuit, and opened the first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, Virginia. This year, the company debuted another new sauce, the Pork Barrel BBQ Carolina Vinegar Sauce, and is representing the nation on the competitive barbecue circuit as the reigning Grand Champions of the Safeway National Capital Barbecue Battle.
“Other entrepreneurs dream about putting their product in every store in America, but only my partners Heath Hall & Brett Thompson of Pork Barrel BBQ actually do it,” said Barbara Corcoran, star of ABC’s Shark Tank. “The genius of these unconventional guys is that they not only have the ability to cook-up a new idea a minute, they are willing to hustle and stay the course until it’s done.”
“Appearing on Shark Tank and receiving an investment from Barbara Corcoran were two key events in the success of Pork Barrel BBQ,” said Hall, President and co-founder of Pork Barrel BBQ. “We are most excited that these economically difficult times we’ve been able to turn an idea into a successful business that employs over 40 people. Hopefully other entrepreneurs will be inspired and encouraged by our success and attempt to grab their piece of the American Dream.”
Hall, Thompson, and their restaurant partners “Mango” Mike Anderson and Bill Blackburn will be offering a specialty cocktail in honor of Barbara Corcoran and their Shark Tank experience during their Shark Tank watch party on Friday. Restaurant patrons attending the Shark Tank watch party can sip on a commemorative “Bourbon Shark Bite” cocktail, which will contain a souvenir shark floating in its depths.
For more information about Pork Barrel BBQ, visit http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook.com/PorkBarrelBBQ, 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 2011 Safeway National Capital Barbecue Battle, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society 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).
Fox and Friends – Pork Barrel BBQ had the opportunity to cook award winning BBQ for the fine folks at Fox & Friends on Fox News – we had an amazing time talking BBQ Sauce and Que cologne!
Best BBQ Sauce – Taste Test Results Reveal Top Barbecue Sauces in the Nation
Washington, DC, July 14, 2011
After months of tasting and testing samples of barbecue sauces from across the nation, Country Living magazine has named Pork Barrel BBQ’s Sweet BBQ Sauce as one of the “Best Barbecue Sauces in the Country.”
In its search from coast to coast to find the best barbecue sauces that everyone can enjoy, including its 11 million readers, the Country Living critics sampled a variety of barbecue sauces – everything from bottled sauces found in smokehouses and restaurants to those on grocery store shelves.
In the end, Pork Barrel BBQ’s Sweet BBQ Sauce was one of the chosen few Country Living is recommending to its readers and featured in their “Best Barbecue Sauces in the Country.”
In naming Pork Barrel BBQ’s Sweet BBQ Sauce the Best Barbecue Sauce in the Country, the magazine praised the use of nearly 40 ingredients to make the sauce including chipotle, ginger and cayenne.
Barbecuing with family and friends is a mainstay of American pastimes, from weekend grilling, to family reunions, to tailgating. According to Country Living, “Food delivers more than mere sustenance; it strengthens our bond with family and friends.” The co-founders of Pork Barrel Barbecue said they could not agree more.
“It is a tremendous honor to have Country Living name our BBQ sauce one of the best BBQ sauces in the country,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “We take pride in making our Pork Barrel BBQ Sweet BBQ Sauce from all natural ingredients with no preservatives and hope Country Living readers enjoy its award winning flavor.”
“As the fastest growing BBQ sauce company in the nation, being chosen by Country Living as one of the best BBQ sauces in America is a huge deal for our company,” said Brett Thompson, CEO and co-founder of Pork Barrel BBQ. “This is the same sauce we use to win BBQ competitions and we are especially excited that folks across the nation can pick up a bottle of our Pork Barrel BBQ Sweet BBQ Sauce at their local grocery store, including Whole Foods, Safeway, Schnucks, Kings, Harris Teeter, Gelson’s Markets, Cost Plus World Market, and many others.”
Pork Barrel BBQ, the nation’s fastest growing BBQ sauce company, has expanded from creating BBQ sauces and spice rubs in the home kitchens of co-founders Heath Hall and Brett Thompson to selling their national award-winning BBQ products at over 1,300 stores across America including Whole Foods, Safeway and Costco. In addition to their inaugural cookbook, the free Pork Barrel BBQ Guide to Tailgating, which is receiving praise from food and sports fans across America, their Original BBQ Sauce was recently named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine.
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 2011 Safeway National Capital Barbecue Battle, 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, visithttp://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter.
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Pork Barrel BBQ’s Shark Tank adventure began with a questionable email and a deal struck with a Shark who said one of us looked like a PIG on national television. Our adventure continues with new chapters being written each and every day. Just how did we come up with the right bait to real in one of ABC’s Shark Tank Sharks?
When we received that email on a warm May evening in 2009 we were certain it was one of our friends playing with our emotions and dreams of turning our start-up barbecue company into a national brand that could be found on picnic tables across America. It turned out that the email was legit; it was from a producer at Mark Burnett Productions that had been following our rapid accent in the world of social media. Less than six weeks later we were walking out of a studio on the Sony Lot in Hollywood with a golden ticket that was about to launch our growing regional company into the national spotlight and turn us into the fastest growing barbecue sauce company in the world!!
The first piece of that bait was an audition tape that was hard hitting and outside the box. The forms we received from the Shark Tank producers made it very clear of what was expected from the video – sit in a chair, have someone film you while they ask you the following questions and answer the questions. Wow, we thought to ourselves, that is pretty boring. We took a risk and didn’t know if it would pay off or not, but we knew we wanted to do something that was different and would stand out among the piles and piles of videos some poor intern was bound to be putting in piles marked “Trash” and “Show The People Who Make The Decisions”. We were either going to hit a home run or strike out. We connected with the decision makers and set ourselves apart from the other tapes in those piles and were asked to come to Hollywood. Here is the application video we submitted to ABC.
In our minds we had just climbed the most difficult hurdle – being selected from thousands of potential applicants. With our odds of getting a deal greatly improved we now only had 5 people to worry about – Robert Herjavec, Daymond John, Kevin O’Leary, Barbara Corcoran and Kevin Harrington, the Sharks! How would we reel one of them in and accelerate Pork Barrel BBQ’s path to success? Here are 10 Tips on How You Can Catch A Shark:
Tip 1 – Always Look A Shark In It’s Eyes! Look each Shark in the eye to let them know you enter their tank on equal footing and that you aren’t intimidated by their potential bite.
Tip 2 – Believe In Your Product If You Want A Shark To Believe In It! If you have any doubts about your product or idea the Shark can smell it from a mile away! Enter their tank with the knowledge and belief that it would be a mistake for the Sharks to not share your confidence in your product or idea.
Tip 3 – The Prepared Angler Catches The Biggest Sharks! If you fail to enter the tank prepared for the battle that is sure to ensue there is little doubt that you’ll be sinking instead of swimming. While there may be such a thing as being over rehearsed, there is no such thing as being over prepared – know ever detail about your product or idea. No detail is too small or large to know and you can be certain if you don’t know a detail about something you will be asked about that detail – Sharks feed on lack of knowledge and ill preparedness.
Tip 4 – Shark’s Can’t Breath Outside Their Tank! Take the Shark’s breath away from the begging. Hit them fast and hard with something that lets them know you mean business and that your business means business! Bait the hook for a quick catch with a one two punch that leaves them wanting more! Tell them about your great sales, awards, and notoriety.
Tip 5 – Shark’s Like Chum So Get Chummy With Them! Shark’s aren’t quite human, but they, like humans, love to laugh. Break the ice covering the tank with some humor! Nothing connects people with Sharks as quick as a good laugh – it really doesn’t matter if it is something at your expense or theirs – just make them laugh!
Tip 6 – Answer The Sharks Questions Before They Can Ask Them Through Their Sharp Teeth! The bite of an unexpected questions hurts more than just about anything in the tank so beat the Sharks to the punch and anticipate their questions. Do this and you’ve got them on your ground listen to the answer under the context you want to present it in!
Tip 7 – Don’t Take The Bait! Ask any good lawyer and they will tell you there are times to answer the judges question and there are times to answer the judges question with an answer to a question you wish he had asked you. There are times you’d rather not answer something so why not answer it with a fact that is so powerful it will distract the Shark and make them forget about their original question.
Tip 8 – Don’t Let The Shark’s Bite Get The Best Of You! There are times to pull back on your reel and fight the Shark and then there are times to roll with the punches – sometimes this approach will catch them off guard and put them close enough to land them in your net. Just because a Shark calls you a PIG is no reason to fight back, in fact it is the perfect time to shock them with a positive statement instead of a defensive one. Being secure in yourself is a great way to attract a Shark.
Tip 9 – Sharks Love Numbers! When you’re preparing don’t forget the numbers! Sharks are attracted to numbers like bees are attracted to flowers and ants to picnics. Know your sells figures, price points, production costs, and all other relevant numbers! Numbers make Sharks dizzy and easier to reel in!
Tip 10 – Bring Home A Shark For Your Wall! Remember that fishing for Shark’s is fun so have fun!!! There are a lot of Shark’s in the water so if you don’t catch the first one throw the line back in the tank and go fishing again!!
If you’re inspired get your application in and maybe you’ll be the next to have the right bait to real in one of Shark Tank’s Sharks!
Catch a special Shark Tank Sneak Peak on Sunday, March 20 on ABC at 9pm Eastern/8pm Central and then starting Friday, March 25 at its regularly scheduled time on ABC at 8pm Eastern/7pm Central!!
Check out Jim Shahin’s article reviewing the year in barbecue from today’s Washington Post!
By Jim Shahin
Before moving forward into 2011, let’s take a smoke-in-our-eyes glance back at 2010. The year just past was – dare I say it? oh, what the hell – smokin’ for the local barbecue scene. And, yes, we now have enough activity that ‘cue snobs might merely raise an eyebrow rather than flat-out laugh when you call Washington’s barbecue a “scene.”
Now, let’s parse our terms. By “scene,” I don’t mean style.
Despite a tendency toward sticky sweet sauce and, in a cluster of smokehouses in Southeast, pork ribs crusted with a tangy saltiness, the area’s identity remains, seemingly resolutely, its lack of one.
Everybody serves everything – Texas-style brisket, North Carolina pulled pork, Memphis ribs – but nobody is really doing any of it with bone-deep authenticity. At the same time, there is no category-bending experimentation, such as the Southeast Asian-influenced barbecue at Fatty ‘Cue in Brooklyn.
Yet more barbecue joints are opening, more talk is centering around barbecue (there’s even a blog dedicated to D.C.-area ‘cue called Beltway BBQ) and more locals are lighting up the national cook-off circuit.
The scene is nascent, to be sure. But it will only grow, with more barbecue restaurants on the way in 2011, which we’ll talk about next week. In the meantime, though, let’s look at where we’ve been.
The phenomenon known as Pork Barrel BBQ, founded by two former Senate staffers after their boss, Sen. Jim Talent (R-Mo.), lost his re-election bid in 2006, continued to rock the ‘cueosphere with its perpetual-motion Tweeting and Facebooking machines. In between postings, they co-sponsored a fundraiser for the Fort Riley USO in Kansas, won first place in the People’s Choice Contest at the Safeway National Capital Barbecue Battle and fifth overall at West Virginia’s state championship, Pickin’ in the Panhandle. Oh, yeah, and Pork Barrel’s sauce and rub products are available in more than 1,000 stores in 38 states.
In the spring, Fat Face Bar-B-Que, a truck that grew into a storefront in Southeast, received a contract to serve barbecue at RFK Stadium for D.C. United games and other events. Also in the spring, Blue Ribbon BBQ in Derwood received an ownership and menu makeover.
The owner of Art and Soul, Chicago-based chef Art Smith, was one of three judges on TLC’s “BBQ Pitmasters.” The others were world-champion barbecue competitor Myron Mixon and former football player, Warren Sapp.
In June, the 18th annual Safeway’s National Capital Barbecue Battle (someone please come up with a better name) again turned downtown streets into a small, smoke-clouded town, attracting competitors from around the country. Overcoming stiff competition, the District of Columbia Firefighting Team, led by Michael Skahill of Keedysville, Md, took first place in the sauce category. Chix, Swine and Bovine, led by Mike Richter of Jessup, won fifth place in brisket.
In the fall, a new barbecue restaurant opened on H Street NE under the name Chuck’s Wagon. It is now called Inspire Café, but pitmaster Charles Smith still prepares the peach-wood smoked ‘cue.
On the more refined side, hay-smoking (yes, as in horse feed) is all the rage among some of the city’s top restaurants, such as Bibiana downtown and Cleveland Park’s Ripple. (Read more about this in The Post’s Food section on Jan. 19.) J&G Steakhouse grills its foie gras. And Annie’s Bistro Francais – didja catch that, a French bistro? — serves a sandwich of vinegar/pepper-laced pulled pork imported from North Carolina.
Around the country, the biggest addition to the barbecue calendar was Texas Monthly magazine’s first annual BBQ Festival. Held in September, it sold out within hours.
Oh, yeah, and I heard something about someone starting the nation’s first barbecue column in a major daily paper. Smoke Signals, I think they call it?
This look-back was just a broad overview and surely misses some significant events. To help Smoke Signals remedy that in the coming year, restaurateurs, competitors, barbecue lovers and just plain folk, please send tips, suggestions, opinions and questions to me, Jim Shahin, at firstname.lastname@example.org.
By Jim Shahin | January 4, 2011; 7:00 AM ET
We had the honor to talk Pork Barrel BBQ with Holly Morris of FoxDC this morning at the Metropolitan Cooking and Entertaining Show! Be sure to come visit our booth this weekend – Number 924 – and sample Pork Barrel BBQ Sauce and stock up for the holidays! It’s the premiere consumer event in the nation for cooking and entertaining enthusiasts featuring live presentations by the hottest Food Network Celebrities – including Paula Dean, Bobby Flay and Rachael Ray, more than 300 exhibitors, cooking demonstrations by nationally renowned chefs, tasting and entertaining workshops, food & wine pairings, wine seminars and much more! Check out the photo and video below!
ABC’s Shark Tank was an amazing experience. The recent news that the Mark Burnett ABC reality show Shark Tank has been renewed for a 2nd season has the Internet buzzing. We’ve been getting questions from all across the nation asking what the Shark Tank Effect has been like for our small company. When Pork Barrel BBQ appeared we were only in a few stores – now we are in over 1,000 stores in 38 states, and our Pork Barrel BBQ Restaurant will be opening this November 2010. We can’t understate the impact the show and Barbara Corcoran investing in Pork Barrel BBQ had over the past year. If you haven’t watched the show, there is a panel of Sharks, made up of Barbara Corcoran, Kevin Harrington, Daymond John, Robert Herjavec, Kevin O’Leary, and for Season 2 guest Jeff Foxworthy. Upstarts like Pork Barrel BBQ are given the opportunity to pitch their company to this collection of impressive business men and women. We had the honor of getting an investment from the Real Estate Mogul Barbara Corcoran, but not before she implied that Pork Barrel BBQ’s President Heath Hall looked like our pig logo – all on national television. Check out the video of our experience here:
We also had the opportunity for a follow-up that featured Pork Barrel BBQ getting into Costco and the ground-breaking of our Pork Barrel BBQ restaurant.
Here was the video that started it all, the Pork Barrel BBQ audition video:
Late in 2009, we traveled with the Sharks to ring the closing bell on NASDAQ. Pork Barrel BBQ Founder Heath Hall asks the Sharks if they wish they had joined Barbara Corcoran and invested in Pork Barrel BBQ – funny candid clips of Sharks Barbara Corcoran, Kevin Harrington, Daymond John, Robert Herjavec, and Kevin O’Leary.
Pork Barrel BBQ on Good Morning America Jobs Club with Tory Johnson talking about their experience on the show and what it is like to work with someone as energetic as Barbara Corcoran.
To see more of our experience, visit our Facebook page with exclusive Behind the Scenes photos.
Also, check out the following fun posts:
FOR IMMEDIATE RELEASE
July 22, 2010
Pork Barrel BBQ Sauce Tops Men’s Health Magazine Blog Bottled BBQ Favorites
Washington, DC (PRWEB) July 22, 2010
Men’s Health Magazine recently dubbed Pork Barrel BBQ the favorite among bottled barbecue sauces. Taste testers and sauce aficionados picked Pork Barrel BBQ Sauce over several other big name bbq brands currently available on supermarket shelves.
After sorting through a selection of bbq brands of best-selling sauces like Kraft’s Bullseye, Sweet Baby Rays, Annie’s Naturals Organic and Stone Levitation Ale BBQ, the sauce samplers at Men’s Health blog selected Pork Barrel BBQ Sauce as their number one go-to grilling favorite.
The judges were split over preferences for sweet and smoky BBQ, ending in a tie between Pork Barrel BBQ’s Original Sauce for its smoky and “aromatic flavor” and Dinosaur Bar-B-Que’s (http://www.dinosaurbarbque.com/)Sensuous Slathering sweet sauce. Men’s Health Magazine Guy Gourmet blogger Paul Kita wrote about Pork Barrel BBQ Original Sauce – “If you like your sauce smoky, go with Pork Barrel … This is your go-to flovor sidekick for chicken off the grill.”
Pork Barrel BBQ is quickly becoming the preferred bbq sauce for the backyard bbq’er. Since the company started selling BBQ sauces in 2009, all types of bbq’ers – from serious smokers to casual grillers – have taken notice of the sensational sauces. Pork Barrel BBQ’s Original and Sweet sauces have taken home several top awards from the Kansas City Barbecue Society and Memphis in May competitions, including winning the “People’s Choice” award at the prestigious annual Safeway National BBQ Battle in Washington, D.C.
In less than one year since their appearance on the ABC and Mark Burnett reality show Shark Tank, the company has experienced huge growth, and their Pork Barrel BBQ Sauces and Spice Rub are now carried in 1,000 stores in 40 states. Preparations are underway for opening a restaurant in the Del Ray neighborhood of Alexandria, Virginia this fall.
People nationwide can try these award winning sauces for themselves by purchasing them at their local grocery stores such as Safeway, Whole Foods, Schnucks, Harris Teeter and Cost Plus World Market. To find stores near you that carry Pork Barrel BBQ products, visit the online store locator and interactive map at http://www.porkbarrelbbq.com/store-locations.
“We are honored to be voted a favorite bottled bbq sauce by Men’s Health Magazine blog taste testers,” said Brett Thompson, CEO and co-founder Pork Barrel BBQ. “Our Pork Barrel BBQ sauces are available at grocery stores nationwide, and we hope folks will continue to make our award winning sauces a part of their backyard BBQ’s with family and friends.”
For recipes and BBQ tips, visit www.porkbarrelbbq.com/recipe (http://www.porkbarrelbbq.com/recipe).
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 one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub are now 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 “People’s Choice” award for best bbq sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society bbq competition accolades. For more information, visit www.PorkBarrelBBQ.com.