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Pork Barrel BBQ – News

 
 

Pork Barrel BBQ Restaurateurs Host Chef Will Artley’s “Project 2312”

Pork Barrel BBQ Restaurateurs Host Chef Will Artley’s “Project 2312”

Restaurateurs partner on highly anticipated pop-up restaurant.

Washington, D.C. (PRWEB) January 30, 2012

Pork Barrel BBQ co-founders Heath Hall and Brett Thompson along with their restaurant partners “Mango” Mike Anderson and Bill Blackburn are thrilled to be loaning the currently unoccupied space adjoining their Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria to Del Ray’s favorite chef and one of Washington, D.C.’s top chefs, Will Artley, for the opening of a special pop-up restaurant. Artley’s limited engagement restaurant, dubbed Project 2312 will host 41 guests per seating during its limited run from Monday, January 30 through Monday, February 6.

The highly anticipated Project 2312 pop-up restaurant is a first for Artley and the Del Ray community. Reservations for Project 2312 were sold out within 5 hours of Artley tweeting the RSVP phone number last week.

Chef Artley is planning an a la carte menu that will include a selection of hot and cold appetizers and 5-6 entrée options chosen from his greatest hits, along with craft cocktails, a limited wine selection and Pork City beer. Expect to see items like Salt Roasted Beat “Cannoli” with whipped Citrus and Cobb Terrine with Crispy-Smoked Pork Ears among the menu selection. Artley will also offer customers fare from a pickling bar with a selection of unique and creative pickles including pickled sunchokes, green beans and baby carrots.

“It is a great honor for me to open Del Ray’s first pop-up restaurant and bring my cutting edge cuisine back to the community I call home,” said Artley, chef of Project 2312. “The opportunity to reconnect with my old kitchen crews and cook for the neighborhood that made me the chef I am today is just an amazing feeling!”

Artley, who has been consulting with the Pork Barrel BBQ team on their recently opened barbecue restaurant, is most widely known for his role as chef of the Evening Star Café.

“Chef Artley has become a great friend and culinary mentor of mine and I’m excited Pork Barrel BBQ is able to support his passion for creating distinctive and delicious cuisine by playing a small role in his Project 2312 pop-up restaurant,” said Hall. “His passion for food is contagious and I’m certain diners who have been lucky enough to snag one of the limited seats will leave with a bittersweet feeling satisfied by their meal, but disappointed in the realization it was most likely their first and last meal at Project 2312.”

Hall and a handful of acclaimed DC area chefs will make special appearances during the limited engagement of Project 2312 and cook alongside Artley.

If you weren’t able to secure an RSVP to Project 2312 before reservations were sold out there are still two options. Project 2312 is accepting walk-ins on a first-come, first-served basis for seating at the bar, or you can venture next door to Pork Barrel BBQ and celebrate Meat Week 2012 with a special Meat Week Sampler Patter, which includes 1/4 pound of brisket, 1/4 pound of pulled pork, 1/4 chicken, 3 ribs, 1 Texas brisket sausage link and your choice of 2 sides for $20.12 on Tuesday, January 31.

Find out more about Meat Week and the first tasting of Pork Barrel BBQ’s latest sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce here.

For more information about Pork Barrel BBQ, visit 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 www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

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Vote Pork Barrel BBQ – BEST BBQ in D.C. in the Washington City Paper’s Best of D.C. Readers Poll

We’ve been nominated for Best BBQ in Washington, D.C. in the Washington City Paper’s Best of D.C. Reader’s Poll!! Help us out by clicking here to vote for Pork Barrel BBQ as D.C.’s Best BBQ!!

 

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!!

 

Pork Barrel BBQ to Debut New Carolina Vinegar BBQ Sauce at NASFT Winter Fancy Food Show at Booth 739

Pork Barrel BBQ is excited to return to the NASFT Winter Fancy Food Show for the third consective year this weekend in San Francisco. We will be launching our newest sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce, as well as sampling our entire line of barbecue products. If you are at the show please stop by Booth 739 and say hi!

FOR IMMEDIATE RELEASE              Media Contact: Jennifer Brand  (202) 731-2114 - jbrand@brandsolutionsgroup.com

 Nation’s Fastest Growing Barbecue Sauce Company to Debut New Carolina Vinegar BBQ Sauce at NASFT Winter Fancy Food Show

Reigning 2011 National “BBQ Battle” Grand Champions and Pork Barrel BBQ Co-Founders Bring National Award Winning BBQ to San Francisco

** To Sample Pork Barrel BBQ’s New Carolina Vinegar BBQ Sauce — Visit Booth 739 **

 Washington, D.C. (January 13, 2012) – Pork Barrel BBQ, the nation’s fastest-growing barbecue sauce company, is debuting its new Carolina Vinegar BBQ Sauce at the 2012 National Association for the Specialty Food Trades (NASFT) Winter Fancy Food Show January 15-17, 2012, in San Francisco, California.

Heath Hall and Brett Thompson, the co-founders and award winning pitmasters of Pork Barrel BBQ, and reigning Perdue National Chicken Champions, will be at the Winter Fancy Food Show to sample their national award winning and best-selling line of barbecue products. Hall and Thompson will debut their Pork Barrel BBQ Carolina Vinegar BBQ Sauce, the latest creation in their lineup of national award winning barbecue sauces. Barbecue enthusiasts from coast to coast can now feel as if they are eating a pulled pork sandwich in the Carolinas with this new sauces combination of just the right amount of vinegary kick, crushed red peppers, spices and sugar.

To taste all of Pork Barrel BBQ’s products, visit BOOTH 739.

Since founding Pork Barrel BBQ in 2009, Hall and Thompson have become the specialty food and 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.

“We’re extremely excited to be launching our newest BBQ sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce, at the 2012 NASFT Winter Fancy Food Show in San Francisco,” said Hall, President of Pork Barrel BBQ. “Barbecue is the one true American cuisine, and like America it is comprised of communities of people living in regions characterized by unique circumstances and tastes that lead to an exciting diversity in styles of sauce. Our new sauce recognizes one such barbecue region, the Carolinas.”

Pork Barrel BBQ sauces and products are currently distributed to over 2,000 stores nationwide and online.

For more information about Pork Barrel BBQ, visit www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) and the company’s blog.

TO SCHEDULE MEDIA APPEARANCES WITH HEATH HALL & BRETT THOMPSON DURING THE NASFT WINTER FANCY FOOD SHOW:

Contact (202) 321-3226 or (202) 253-1480

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). 

About the NASFT
The NASFT is a not-for-profit trade association established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are more than 2,900 members in the U.S. and abroad. The NASFT’s website for consumers,
foodspring.com, provides an insider’s look at specialty foods and the companies, entrepreneurs and artisans behind them. For information on the NASFT, go to http://www.foodspring.com/about/nasft. For information on the NASFT’s Fancy Food Shows, go to http://www.fancyfoodshows.com.

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Pork Barrel BBQ To Celebrate Meat Week On January 31st!!

Pork Barrel BBQ is proud to announce it will be participating in DC’ Meat Week 2012! What makes Meat Week 2012 so special for us is that we will be able to celebrate Meat Week for the first time in the confines of our first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, VA! A big thanks to Mango Mike’s in Alexandria, VA for allowing us to host Meat Week events in 2010 and 2011 at their restaurant!

Pork Barrel BBQ will host it’s Meat Week 2012 event on January 31 starting at 7pm. We’ll be serving our regular menu as well as a special Pork Barrel BBQ Meat Week Sampler Platter. The Meat Week Sampler Platter includes 1/4 pound of brisket, 1/4 pound of pulled pork, 1/4 chicken, 3 ribs, 1 Texas brisket sausage and your choice of 2 sides for $20.12.

If you haven’t had a chance to make it down to Pork Barrel BBQ this is the perfect chance to visit us for the first time and sample all five of our smoked meat selections. Want to know what folks are saying? Check out reviews and photos by Grilling with Rich and Beltway BBQ - DC’s barbecue experts!

For more information on Meat Week and DC Meat Week specifically we’ve attached the DC Meat Week official Media Alert. Hope to see you on January 31 at Pork Barrel!!

MEDIA ALERT:  3rd Annual DC Meat Week

January 29 – February 5, 2012

WHAT: Barbecue lovers from across the Washington region will gather at eight of the area’s top ‘cue establishments for the third annual DC Meat Week. This week-long celebration of smoky, low-and-slow cooking will highlight four of the newest barbecue restaurants in the area, as well as three long-time favorites and one barbecue-focused food truck.

WHERE: See the schedule below for each night’s host venue

WHEN: Sunday, January 29, through Sunday, February 5, 2012

HOW: Anyone is welcome to participate by simply showing up at the host venue and looking for the Meat Week flags.  Participants order and pay for their own food and drinks and then join in the festivities with other Meat Week attendees.  Some host venues will be offering Meat Week specials (to be announced).

Additional details, specials and trivia will be posted during the week via Facebook and Twitter (@meatweek, @babeque) and on the Capital Spice blog (www.capitalspiceblog.com). 

SCHEDULE:

Sunday, January 29                         Urban Bar-B-Que
6:30 PM                                                    
2007 Chapman Avenue
Rockville, MD  20852

Monday, January 30                       Hill Country Barbecue Market
6:30 PM                                                   
410 7th Street, NW
Washington, DC  20004

Tuesday, January 31                       Pork Barrel BBQ
7 PM                                                           
2312 Mount Vernon Avenue
Alexandria, VA  22301 (Del Ray)

Wednesday, February 1                PORC (Purveyors of Rolling Cuisine)
7 PM                                                          
700 V Street, NW – special dinner hosted at Torrie’s @ Wilson’s
Washington, DC  20001

Thursday, February 2                  Smoke & Barrel
7 PM                                                          
2471 18th Street, NW
Washington, DC  20009

Friday, February 3                          Memphis Barbeque
7 PM                                                          
320 23rd Street South
Arlington, VA  22202 (Crystal City)

Saturday, February 4                     Mr. P’s Ribs & Fish
1 PM                                                           
514 Rhode Island Avenue, NE – in Rhode Island Ave Center parking lot
Washington, DC  20002

Sunday, February 5                       Rocklands Barbeque and Grilling
12 PM                                                       
2418 Wisconsin Avenue, NW
Washington, DC  20017

DC Meat Week 2012 Background Information
Sunday, January 29 – Sunday, February 5

What is Meat Week?

Meat Week (www.meatweekisreal.com) started in 2005 in Tallahassee, Florida.  Chris Cantey and Erni Walker organized an eight-night celebration of local barbecue joints.  Since then, the concept has spread to American cities from New York to Los Angeles and as far abroad as London and the Hague.

In 2009, Tim Carman wrote about Meat Week in the Washington City Paper’s “Young & Hungry” blog, inviting local barbecue enthusiasts to join him at Urban Bar-B-Q in Rockville for a one-night-only gathering.  One year later, in January of 2010, blogger Mike Bober of Capital Spice (www.capitalspiceblog.com) launched the Washington chapter of Meat Week with Carman’s encouragement.  Since then, the annual event has grown to include “First Looks” at upcoming restaurants and food trucks and has drawn as many as 100 attendees per night.  This year’s DC Meat Week Captain is Jenelle Dennis (www.twitter.com/babeque ), a Kansas City Barbecue Society Certified Barbecue Judge.

The focus of Meat Week is barbecue – meats cooked “low and slow” and bathed in wood smoke throughout the cooking process.  Beyond that, we don’t get too specific.  DC Meat Week celebrates all regional ‘cue traditions, from dry-rubbed Texas brisket to vinegar-mopped Carolina pulled pork to sweet and spicy sauced ribs from Kansas City and Memphis.

Meat Week is a loosely organized event – most evenings do not require prior sign-up and participants can attend as many or as few as they prefer.  Groups and individuals are both welcome, and attendees generally order and pay for their own food individually.  In most cases, the restaurants remain open to the public while Meat Weekers gather and enjoy the food and company.  Special events are publicized in advance to alert participants to fixed-price offerings or required reservations.

For the first time in 2012, DC Meat Week will expand to eight nights.  This reflects the recent profusion of new barbecue restaurants in the area as well as a desire to return to some reliable veteran establishments.  The full schedule is included on the previous page.

Who organizes DC Meat Week?

Jenelle Dennis
DC Meat Week Captain
(202) 271-3027
jenelledennis@gmail.com

David Gootzit
DC Meat Week First Mate
(703) 568-1499
david.gootzit@gmail.com

Mike Bober
DC Meat Week Founder
(202) 415-5699
mikebober@gmail.com

Where can people find official DC Meat Week information?

The schedule and Captain’s message can be found on the DC Chapter’s Meat Week page: http://www.meatweek.com/chapters/washingtondc

Regular updates and breaking news can be found on Facebook and Twitter:
http://www.facebook.com/groups/MeatWeekIsRealDC
DC Chapter specific Tweets: http://www.twitter.com/babeque
Nationwide Meat Week Tweets: http://www.twitter.com/meatweek

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Pork Barrel BBQ Announces Opening of the First Pork Barrel BBQ Restaurant

Inaugural Restaurant Opens Tuesday in Del Ray Neighborhood of Alexandria, Virginia

Washington, DC (PRWEB) November 29, 2011

Pork Barrel BBQ is pleased to announce it has fired up its smoker and will open the first Pork Barrel BBQ Restaurant to guests tonight for dinner between 5:00pm and 10:00pm. Pork Barrel BBQ co-founders Heath Hall and Brett Thompson partnered with veteran restaurateurs “Mango” Mike Anderson and Bill Blackburn in 2009 with the goal of turning their dreams of creating a gathering place for the community centered around their national award winning barbecue into a reality.

The attention to detail and quality is ever present in the new restaurant. The owners literally have their hands in every detail from the hand-laid rock walls and columns to the one-of-a-kind beer tower constructed from sprinkler pipe by Blackburn himself. As for the barbecue, Hall and Thompson have climbed to the top of the professional competition barbecue circuit and racked up numerous awards for their ‘que and sauces since the restaurant groundbreaking ceremony in October 2009. Pork Barrel BBQ has earned a reputation for their consistency in producing high quality barbecue and side dishes alongside some of the world’s top pitmasters in the competition barbecue community.

“We are thrilled to be firing up the smoker and opening Pork Barrel BBQ’s doors to customers today,” said Hall. “Barbecue is more than just the food. In many ways it is the story of America with each region adding its flavor to the melting pot. It’s about community and fellowship. We want Pork Barrel BBQ Restaurant to be a gathering place for this neighborhood and the entire Washington, DC community.”

Pork Barrel BBQ takes great pride in serving quality barbecue that will please barbecue lovers from the Carolinas to Memphis and Texas to Kansas City. All meats are seasoned with Pork Barrel BBQ’s award winning All-American Spice Rub and slow smoked over oak and hickory.

The menu includes Pork Barrel BBQ’s take on traditional barbecue meats and side dishes. Customers can order ribs, brisket, pulled pork, chicken and sausage as a sandwich, platter or by the pound. Side dishes include BBQ baked beans, cole slaw, mac and cheese, smoked Ratatouille, collard greens, Texas caviar, potato salad and corn pudding.

Thompson and Hall are barbecue innovators who are, as Washington Post reporter Jim Shahin noted, on the brink of a new era. Since starting Pork Barrel BBQ in 2009, they’ve become the most recognizable winning entrepreneurs from ABC’s hit reality show Shark Tank, been featured on numerous television and radio shows, where they share their BBQ tips with the everyday backyard barbecuer, launched the world’s first barbecue-scented fragrance called Que cologne, started BBQ Backyard, a social media site and forum for the barbecue enthusiast, and are selling their award-winning sauces and spice rub in over 1,500 grocery stores across the nation. The Pork Barrel BBQ Competition Barbecue Team, led by pitmasters Hall and Thompson, has accumulated numerous notable awards including trophies for winning Grand Champion at the Safeway National Capital Barbecue Battle, becoming the Perdue National Chicken Champion, and having been named the nation’s best BBQ sauce and one of the “125 Best Foods for Men” by Men’s Heath Magazine.

For more information about the Pork Barrel BBQ Restaurant, 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 and Twitter (@porkbarrelbbq).

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Tofurky, TX or Barbecue, TX? You Decide!

In response to the open letter from PETA Executive Vice President Tracy Reiman calling on Turkey, Texas to change its name to Tofurky, Texas co-founders of Pork Barrel BBQ, the nation’s fastest-growing barbecue sauce company, have presented Pat Carson, the Mayor of Turkey, Texas with an appetizing offer to temporarily change the town’s name to “Barbecue, Texas.”

Heath Hall and Brett Thompson, widely recognized for creating the award-winning all-American BBQ sauce and spice rub company and their reality TV show appearances on ABC’s Shark Tank, are offering to fork over $1,000 immediately and $5 from every Picnic Pack or Party Pack sold on its website from November 18th through December 10th in exchange for the town changing its name to “Barbecue, Texas” for 16 hours – split evenly between three Turkey, Texas Charities:

1)    Bob Wills Foundation (providing scholarships to local students)

2)    Turkey Restoration Project (restoring Turkey, Texas school)

3)    Turkey All Volunteer Ambulance and Fire Department

Americans – carnivores and vegetarians alike – can cast a vote in support of Turkey, Texas temporarily changing its name to either Barbecue, Texas or Tofurky, Texas in an online poll at http://www.PorkBarrelBBQ.com/vote or on Twitter by tweeting #TofurkyTX or #BarbecueTX to @peta and @porkbarrelbbq.

 

Pork Barrel BBQ Counters PETA Tofurky, TX Challenge – Offers $1,000 to Turkey, Texas Charities if Town Changes Name to “Barbecue, Texas” for 16 Hours

FOR IMMEDIATE RELEASE

November 18, 2011

Media Contacts:

Jennifer Brand   (202) 731-2114

jbrand@brandsolutionsgroup.com

Pork Barrel BBQ Counters PETA Tofurky, TX Challenge

Offers $1,000 to Turkey, Texas Charities if Town Changes Name to “Barbecue, Texas” for 16 Hours

Americans Can Cast Their Vote in Favor of #TofurkyTX or #BarbecueTX at http://www.PorkBarrelBBQ.com/vote

Washington, D.C. (November 18, 2011) – In response to the open letter from PETA Executive Vice President Tracy Reiman calling on Turkey, Texas to change its name to Tofurky, Texas co-founders of Pork Barrel BBQ, the nation’s fastest-growing barbecue sauce company, have presented Pat Carson, the Mayor of Turkey, Texas with an appetizing offer to temporarily change the town’s name to “Barbecue, Texas.”

Heath Hall and Brett Thompson, widely recognized for creating the award-winning all-American BBQ sauce and spice rub company and their reality TV show appearances on ABC’s Shark Tank, are offering to fork over $1,000 immediately and $5 from every Picnic Pack or Party Pack sold on its website from November 18th through December 10th in exchange for the town changing its name to “Barbecue, Texas” for 16 hours – split evenly between three Turkey, Texas Charities:

1)    Bob Wills Foundation (providing scholarships to local students)

2)    Turkey Restoration Project (restoring Turkey, Texas school)

3)    Turkey All Volunteer Ambulance and Fire Department

“It’s not that we have a beef with PETA,” said Thompson. “We like BBQ veggies as much as the next person. We’re just not sure the people of Texas are ready to embrace Tofu in the shape of a Turkey. We hope that folks will join us in pledging to support the people of Turkey, Texas via donations to these charities. In the spirit of democracy, we think the American people should have the opportunity to cast their vote in support of Barbecue or Tofurky.”

Americans – carnivores and vegetarians alike – can cast a vote in support of Turkey, Texas temporarily changing its name to either Barbecue, Texas or Tofurky, Texas in an online poll at http://www.PorkBarrelBBQ.com/vote or on Twitter by tweeting #TofurkyTX or #BarbecueTX to @peta and @porkbarrelbbq.

According to Hall, a respected pitmaster in the competition barbecue circuit, the temporary name change would occur for 16 hours, the approximate amount of time it takes to properly smoke a Texas brisket.

“As we approach Thanksgiving the great people of Texas have a lot of things to be thankful for, including access to some of the best slow smoked barbecue in the world,” added Hall. “If barbecue can claim to have a power, it is the power to bring people together and we hope our efforts to raise funds for these worthwhile charities will do just that.”

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

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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!!!