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Pork Barrel BBQ – Restaurants

 
 

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!

 

2014 DC MEAT WEEK

DC Meat Week logo with Trademark

Pork Barrel BBQ is excited to be celebrating five years of Eat.Meat.Repeat. with the fine folks at DC Meat Week. This year we’re participating in two Meat Week events.

On Wednesday, January 29, 2014 starting at 7:00pm we’ll be hosting DC Meat Week at Pork Barrel BBQ Restaurant at 2312 Mount Vernon Ave. in Alexandria, VA. We’ll be offering a Meat Week BBQ Sampler Platter that includes 1/4 lb of Pulled Pork, 1/4 lb of Brisket, Burnt Ends, 1 Texas Beef Sausage Link, 2 Spare Ribs, Cornbread and the choice of 2 Sides for $23.95 (with a portion of the sales going to Operation BBQ Relief).

In addition to our Meat Week Sampler Platter we’ll be hosting the High on the Hog Eating Challenge. Do you think you have what it takes to eat a Smakin Daddy Oversized Sandwich, 6 Spare Ribs, 2 Texas Beef Sausage Links, a side of Mac & Cheese, a side of Potato Salad, a side of BBQ Beans and Cornbread in 45 minutes? We are looking for 7 contestants that think they can conquer the High on the Hog Eating Challenge. The cost to participate is $25.00 (which will be donated to Operation BBQ Relief). The first person to finish wins a $50.00 Pork Barrel BBQ Gift Card and anyone who can finish in under 45 minutes wins a T-Shirt. The contest starts at 8:00pm on January 29, 2014. If you are interested in participating please email us at porkbarrelbbq@porkbarrelbbq.com

On Friday, January 31, 2014 we’ll be serving as a judge at the 2nd Annual DC Meat Week’s Food Truck Face-Off as well as doing demonstrations on how to make your own home batches of BBQ Sauce. This event is taking place at the Living Social Headquarters at 918 F Street in Washington, DC and starts at 6:00pm. 

So what exactly is Meat Week? Here’s the answer straight from the Meat Week website:

“Meat Week starts the last Sunday in January. For 8 nights straight, we go to a different BBQ restaurant and feast. In every participating city, there is a devoted Captain who creates the schedule of restaurants to be visited throughout the week. Each city develops their own traditions, but Meat Week typically focuses on good ol’ American BBQ: Pork, ribs, brisket, barbecued chicken, and anything else you can smoke and smother in sauce. It was started in 2005 in Tallahassee, Florida by Chris Cantey and Erni Walker.”

We hope to see you on January 29 and 31! Here’s to a great Meat Week in 2014!!

 

 

Come Ring in the New Year at Pork Barrel BBQ!

new years

Skip the cover charge and start 2014 of right at Pork Barrel BBQ. The party starts at 9:oo PM, featuring a Resolution Wall, DJ, party favors and a free snack buffet, topped of with a toast at midnight with the Champagne of Beers, Miller High Life. Be sure to bring your sweetie for the midnight kiss.

We’ll see you on December 31 at Pork Barrel BBQ Restaurant at 2312 Mount Vernon Avenue in Alexandria, VA!

Happy New Year!!

 
 

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 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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Restaurant Review – Review Pork Barrel BBQ Restaurant

Review Pork Barrel BBQ Restaurant – we’re collecting them here!  We love to read feedback our our Pork Barrel BBQ Restaurant on Twitter, Facebook, Foursquare, Food Blogs – also, please feel free to share your thoughts by emailing us at porkbarrelbbq AT gmail.com.  Our BBQ restaurant in the Del Ray neighborhood of Alexandria, Virginia has only been open a short time, but here are some of the early reviews from folks on social media!  Hungry?  Download our Pork Barrel BBQ Restaurant Menu

Kate O’Hare (@KateOH)
12/5/11 10:55 PM
Had an awesome dinner at @porkbarrelbbq … Stuffed with yumm in Alexandria, VA!DIY Del Ray (@DIYDelRay)

12/7/11 11:09 AM
Only thing getting me through this rainy day is thinking about @porkbarrelbbq for dinner tonight. #yum

JB (@unbreakstride)
12/7/11 3:39 PM
@NicoleAlon go go go, it’s great and pretty kid friendly, and my kids r nuts luv the brisket, baked beans & mac & cheese@porkbarrelbbq
Justin Herman (@JustinHerman)
12/7/11 1:07 AM
It was awesome: sorry I snatched a booth from the mayor RT @porkbarrelbbq @JustinHerman @dan_munz @yuda @cjoh hope#BBQSummit is going well!

Nat Vegel (@Nat_225)
12/3/11 7:34 PM
Went to the new @porkbarrelbbq in del ray. Holy #brisket it was delicious (and I have high Texas BBQ standards)!!

Lanier Swann (@mlswann)
12/4/11 6:55 PM
I come from the BBQ capital of Lex, NC so I don’t say this lightly. @porkbarrelbbq is AWESOME. Run don’t walk to Del Ray! #stillfull #soyum

WASHINGTONIAN.COM – Best Bites Blog – An Early Look At Pork Barrel BBQ – A Peek Inside Del Ray’s Newest Smoked Meats Palace

jhatt (@jhatt)
12/1/11 9:36 PM
@PBBBQDelRay great pulled pork sandwich and the mac and cheese was #awesome can’t wait for my next visit. #yum

mdphunk (@mdphunk)
11/30/11 9:21 PM
So @PBBBQDelRay was totally worth the wait! Amazing food and Stu the bartender was great. This will be an awesome neighborhood hangout

babylonia (@babylonia)
12/2/11 9:27 AM
@joebondi @PBBBQDelRay aaaand have just emerged from food coma. magical. illegal substance-good. get the macNcheese. did I detect jalapeños?

AnnaSpiegs (@AnnaSpiegs)

12/2/11 4:50 PM
We have some juicy BBQ pics from our time @PBBBQDelRay. Can’t wait to go back and give it a try!t.co/YMYG9zT4

pbyrnett (@pbyrnett)
12/2/11 6:10 PM
Well, hello, @PBBBQDelRayt.co/jUFxQJbb @ymsp82, y’all have got to come down here! Kid friendly!

ZAGAT.COM – Fork & Tell Blog – Our First Impressions and a Restaurant Review

scheuster (@scheuster)
12/2/11 9:33 PM
Turns out that even babies like the brisket @PBBBQDelRay#tasty #fbt.co/bY6Vhihy

DCEmpanadas (@DCEmpanadas)
12/3/11 9:25 PM
Had dinner @PBBBQDelRay ribs, chicken & sausage were AMAZING! Sides:Loved baked beans & potato salad cant wait to go back with @bbqbusdc

DJMonnett (@DJMonnett)
11/30/11 3:48 PM
Pork Barrel BBQ – Our First Impressions and a Restaurant Review …: I mean, not only is the All-American Pork B…t.co/wN8LJPVl

MattDeLuca (@MattDeLuca)
11/30/11 10:51 PM
I did last night – damn good RT @jmartpolitico: Has anyone hit pork barrel bbq in del ray yet?

mrspodguski (@mrspodguski)
12/1/11 7:05 PM
Great dinner! (@ Pork Barrel BBQ Restaurant w/ 4 others)t.co/SbQQt87G

BeltwayBBQ (@BeltwayBBQ)
11/29/11 8:12 PM
Love the bar area, cozy and great ambiance @porkbarrelbbqpic.twitter.com/quFAy8qm

Len Panek (@LenPanek)
11/30/11 12:53 PM
still thinking about the brisket I had at @porkbarrelbbq. Everything I had was fantastic…I will definitely be a regular…Great job!

Scott Kraft (@ScottGKraft)
11/30/11 7:15 PM
Made it over to the @porkbarrelbbq new restaurant in Del Ray. Awesome meal…great new neighbor

ann m thompson (@AnnMT)

12/3/11 6:20 PM
Early dinner tonight at @porkbarrelbbq – delicious! And a delightful surprise to run into @dowrongright!pic.twitter.com/CZ4b4k3

 

 

 

 

Welcome Pork Barrel BBQ Restaurant Visitors!

Thanks for stopping by to learn about the new Pork Barrel BBQ Restaurant!

 

While you’re here, feel free to visit our Pork Barrel BBQ Blog, or become our friend on Facebook and Twitter.  Thanks for visiting!

-Heath and Brett

 

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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Pork Barrel BBQ Holds Del Ray Restaurant Open House and Listening Session

We had a great Open House and listening session last evening, and we wanted to express our sincere thanks to those in attendance for their input, and for those who could not attend, share with you one of the major announcements about the Pork Barrel BBQ restaurant we made last evening.

We’ve spent the past several months listening to folks in the community seeking their input on the restaurant, and heard concerns expressed about our plans to use a wood smoker.  In response to these concerns, we announced yesterday that we’ve made a major change in the piece of equipment we are using – we will no longer be using a wood smoker, and instead are going with a state of the art gas version, that uses gas as the heat source, and only uses wood to add flavor – using only 1-3 pieces of wood per 12 hour cooking cycle – much less than the average fireplace or backyard grill.

We chose this gas cooker, even though it is significantly more expensive, because it is made specifically to address concerns raised by some in the community.  This cooker is manufactured by Southern Pride, and is in use in all 50 states, and in fact, is used in Times Square, especially made for cooking BBQ in urban high density areas.  The new cooker is both UL listed and UL (Environmental and Public Health) EPH approved.  There are still some concerns about this cooker and we’ll try to address those, so we’re still exploring the best option for this project.  We plan on being on the corner for a long time so we’re going to try to do it right from the start.

We also learned about some other concerns that we weren’t aware of.  We will restrict delivery drivers and any delivery service from using side streets.  Delivery drivers will be made to turn off engines during deliveries.  Delivery schedules will be made with the least amount of impact to traffic and the community.

There was a lot of positive feedback about some later hours in Del Ray to broaden the appeal of the Avenue to a wider audience.  We received a lot of feedback about this from the 30 somethings in the crowd.  We’ll be working with David Fromm from the Del Ray Citizens Association to organize an online survey about the Association’s desire on this matter.

We were very grateful for all the comments and input we received this evening, and we will continue this listening process.  We are excited for the Pork Barrel BBQ restaurant to be a part of the Del Ray community and really hope that this will be another family friendly meeting place for Del Ray.

Sincerely,

Mike Anderson

Bill Blackburn

Brett Thompson

Heath Hall