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!
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).
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?