Pork Barrel BBQ – News


Pork Barrel BBQ Sauces and Rub Now Available at Price Chopper Stores Throughout CT, MA, NH, NY, PA & VT

Price Chopper

We are pleased to announce that our entire line of Pork Barrel BBQ Sauces (Original, Sweet, Mustard & Carolina Vinegar) & our All-American Spice Rub is now available at all Price Chopper Stores located in Connecticut, Massachusetts, New Hampshire, New York, Pennsylvania, & Vermont. 

Pork Barrel BBQ - 14oz Sauce Collection & Rub with Trophies

Next time your at Price Chopper please pick up a bottle or two of our national award winning BBQ Sauce and Rub! Find your closest Price Chopper HERE!


Pork Barrel BBQ Bacon Jerky Kickstarter Campaign

Today we are launching a Kickstarter Campaign to help fund our newest product, Pork Barrel BBQ Bacon Jerky. Please head over to our Pork Barrel BBQ Kickstarter Page and help fund our campaign and receive some great rewards! Here’s a bit more about our Pork Barrel BBQ Bacon Jerky Campaign.


We spend a lot of time on the road traveling to food shows, BBQ contests and media appearances teaching the art of BBQ and we were looking for the perfect snack to hold us over between meals and it just happens we LOVE BACON!!!! We don’t always have our favorite cast iron skillet with us or the time to fry up a slab of Bacon so we started thinking how can we turn one of our favorite foods into a convenient snack item that can be taken anywhere and carried in a pocket, a small bag or purse or a glove box and it hit us – BACON JERKY. Besides, who doesn’t love Bacon? We do and we think you are going to love our line of Pork Barrel BBQ Bacon Jerky!!!

The Flavors

Spicy Srirachi – We already know you love Bacon and you probably think it is impossible to improve on something as close to perfection as Bacon is. We think we’ve done the impossible with Pork Barrel BBQ Spicy Srirachi Bacon Jerky. Our Spicy Srirachi Bacon Jerky is poised to be the standard all jerky is measured by if you love a sweet heat.

Bacon Jerky - Srirachi

Old Fashioned Maple – If you’re a fan of pancakes and Bacon for breakfast look no further than our Pork Barrel BBQ Old Fashioned Maple Bacon Jerky. Our Old Fashioned Maple Bacon Jerky is the perfect marriage of smoke and sweet and might just replace your daily breakfast routine. 

Bacon Jerky - Maple


Honey Pepper – Cracked Pepper and honey are ingredients that have been taking food to the next level for centuries, so we asked ourselves, why not take Bacon to the next level? The perfect combination of cracked pepper and honey takes our Pork Barrel BBQ Honey Pepper Bacon Jerky to levels few tastes buds have ever gone! Our Honey Pepper Bacon Jerky is the ideal combination of savory and sweet infused into a perfect meaty slice of Bacon. Are your taste buds ready?

Bacon Jerky - Honey Pepper

Where will your money go?

Help us bring Pork Barrel BBQ Bacon Jerky to the WORLD!  We have spent the better part of the past year perfecting our line of Pork Barrel BBQ Bacon Jerky and are now ready to share it with the world. The support we receive from the Kickstarter community will help fund our efforts to take Pork Barrel BBQ Bacon Jerky out of our kitchen and into retailers across America. 

Kickstarter funds will be used to:

  • Produce final products for shipments to supporters;
  • Purchase labels and packaging;
  • Develop and produce marketing materials;
  • Fund samples for retail buyers;
  • Gain retail distribution; and
  • Produce inventory.

Thank you in advance for your continued support of Pork Barrel BBQ! Here’s to a year filled with Bacon Jerky!!!

Risks and challenges


We have first hand experience, gained through the development of a distribution chain for our national award-winning line or Pork Barrel BBQ Sauces and Spice Rubs, dealing with the challenges associated with gaining distribution for a new food product. These challenges include gaining shelf space, paying slotting fees, providing retailers free product, conducting numerous food demos and sampling events, and advertising. Overcoming these challenges requires significant capital, a hardworking sales force, and a great product.


It’s fun to create a new product in your kitchen at home and hand out samples to friends and family, but to make it a truly viable business that can meet consumer demand and insure on time delivery you must either invest in a commercial production facility or partner with an outstanding manufacture.


The USDA requires jerky to be made in an approved facility under the supervision of a USDA inspector. After more than a year of research we have partnered with a production facility that has years of experience manufacturing some of the best jerky available for consumer purchase.

Thank you for your support – Pork Barrel BBQ Bacon Jerky Kickstarter Campaign


DC Meat Week 2015 Is Coming To Pork Barrel BBQ on January 27 from 7-9pm

DC Meat Week logo with Trademark

DC Meat Week is always one of our favorite events of the year. We hope you’ll stop by our Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, VA on January 27 from 7-9pm to help us celebrate the only week dedicated to all things meat – Meat Week! This year, in addition to our great Meat Week Sampler Plate special, we’ll be hosting DC Meat Week’s only BBQ Relay Eating Challenge. Come out and watch our teams compete and eat mass amounts of BBQ and BBQ sides! It’s sure to be a spectacle you don’t want to miss!


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:


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.


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!


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.


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.


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


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


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. 


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


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.


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


Join Pork Barrel BBQ For The Filming Of The Travel Channel’s BBQ Crawl on September 25 between 11:30am & 2:30pm!



Pork Barrel BBQ And Diva Q

Invite You To Join Us For A Taping Of

The Travel Channel’s Hit Show

BBQ Crawl

On Thursday September 25!

What:     Filming of The Travel Channel’s Hit Show BBQ Crawl

Where:  Pork Barrel BBQ – 2312 Mount Vernon Ave., Alexandria, VA

When:    Thursday, September 25, 2014. We will be filming between 11:30am and 2:30pm (come on down when you can)!

Why:       You’ve got to eat lunch anyway, so you might as well come and enjoy our BBQ Crawl Lunch Specials at Pork Barrel BBQ! Help us pack the restaurant and show America you don’t have to be in Kansas City, Memphis, North Carolina or Texas to get great BBQ and meet Danielle Dimovski (AKA – Diva Q) star of BBQ Crawl and Canada’s top Pitmaster!


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.


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. 



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 on American BBQ Trail

Pork Barrel BBQ was fortunate to have the crew from American BBQ Trail stop into the restaurant and film a pilot for their new series. Please watch the pilot and leave a comment and like on YouTube to help them make the case to get this new series a home on TV! We’re always looking for great new BBQ shows on TV and this would be one!


Pork Barrel BBQ Wins 2014 Safeway National Capital Barbecue Battle


June 25, 2014

Media Contacts: Heath Hall –

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.


“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 (

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