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Posts Tagged ‘Shark Tank’

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

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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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Restaurant Review – Review Pork Barrel BBQ Restaurant

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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!

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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 Sauce Now Available in Mid-Atlantic Costco Wholesale Stores

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Pork Barrel BBQ Sauce Now Available in Mid-Atlantic Costco Wholesale Stores

Costco Welcomes Fastest Growing BBQ Sauce Company in America to Shelves In Time For BBQ Season

Pork Barrel BBQ today announced Costco Wholesale Corporation will carry Pork Barrel BBQ Original BBQ Sauce in 15 stores across the Mid-Atlantic region.

Costco stores will be selling twin packs (2-24 ounce bottles) of Pork Barrel BBQ’s national award-winning Original BBQ Sauce. Customers at stores across Virginia and Maryland can now enjoy the BBQ sauce Men’s Health Magazine named as an “essential item” for grocery shopping lists and the Best BBQ Sauce in America.

The stocking of Pork Barrel BBQ Original BBQ Sauce on the shelves is a significant achievement for the Alexandria, VA based company that began in December 2008 with two entrepreneurs selling BBQ sauce and spice rub one bottle at a time out of their basements. Since then, the company has quickly become a national brand with its products available in over 1,300 grocery stores in 40 states.

“The support and encouragement Costco provides small businesses like Pork Barrel BBQ is almost unheard of in the grocery industry,” said Brett Thompson, CEO and co-founder of Pork Barrel BBQ. “Thanks to Costco we’ve been able to move from a regional BBQ sauce brand to the fastest growing BBQ sauce brand in America.”

After discovering Pork Barrel BBQ on ABC’s Shark Tank, Costco became one of the earliest retail supporters to give Pork Barrel BBQ the opportunity to introduce its line of gourmet BBQ products to a national consumer audience through its Road Show program.

“Having our BBQ sauce on the shelves of Costco stores is a dream come true,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “A little over 2 years ago we were a two-man operation with a vision to create a great tasting and healthy BBQ sauce that everyone from the backyard BBQ’er to the veteran pitmaster could enjoy and afford. Thanks to Costco, hundreds of thousands of consumers will have the opportunity to make this summers BBQ season even better with Pork Barrel BBQ Sauce!”

A complete list of store locations in the Mid-Atlantic region that are selling Pork Barrel BBQ sauce is below. To find locations where Pork Barrel BBQ products are sold, visit the company’s store locator and online interactive map at: http://www.porkbarrelbbq.com/store-locations/.

Locations Carrying Pork Barrel BBQ Sauce

Costco 204 (Fairfax) – 4725 W. Ox Rd. – Fairfax, VA 22030
Costco 214 (Beltsville) – 10925 Baltimore Ave. – Beltsville, MD 20705
Costco 218 (Sterling) – 21398 Price Cascades Plaza – Sterling, VA 20164
Costco 225 (Manassas) – 10701 Sudley Manor Dr. – Manassas, VA 20109
Costco 227 (Newington-Springfield) – 7373 Boston Blvd. – Springfield, VA 22153
Costco 233 (Pentagon City) – 1200 South Fern St. – Arlington, VA 22202
Costco 239 (Winchester) – 251 Front Royal Pike – Winchester, VA 22602
Costco 330 (Frederick) – 10 Monocacy Blvd. – Frederick, MD 21701
Costco 334 (Chantilly) – 14390 Chantilly Crossing Ln. – Chantilly, VA 20151
Costco 337 (Leesburg) – 1300 Edwards Ferry Rd. – Leesburg, VA 20176
Costco 340 (Fredericksburg) – 3102 Plank Rd. #600 – Fredericksburg, VA 22407
Costco 626 (Potomac Mills) – 2700 Potomac Mills Cir. Ste 200 – Woodbridge, VA 22192
Costco 1039 (Brandywine) – 16006 Crain Highway SE – Brandywine, MD 20613
Costco 1078 (Woodmore Town Center) – 2400 Five Lees Lane – Lanham, MD 20706
Costco 1089 (Chesterfield Relocation) – 1401 Mall Dr. – Richmond, VA 23235

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 1,300 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the “People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society 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.

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Shark Bait – How To Reel In One Of ABC’s Shark Tank Sharks

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Pork Barrel BBQ’s Shark Tank adventure began with a questionable email and a deal struck with a Shark who said one of us looked like a PIG on national television. Our adventure continues with new chapters being written each and every day. Just how did we come up with the right bait to real in one of ABC’s Shark Tank Sharks?

When we received that email on a warm May evening in 2009 we were certain it was one of our friends playing with our emotions and dreams of turning our start-up barbecue company into a national brand that could be found on picnic tables across America. It turned out that the email was legit; it was from a producer at Mark Burnett Productions that had been following our rapid accent in the world of social media. Less than six weeks later we were walking out of a studio on the Sony Lot in Hollywood with a golden ticket that was about to launch our growing regional company into the national spotlight and turn us into the fastest growing barbecue sauce company in the world!!

The first piece of that bait was an audition tape that was hard hitting and outside the box. The forms we received from the Shark Tank producers made it very clear of what was expected from the video – sit in a chair, have someone film you while they ask you the following questions and answer the questions. Wow, we thought to ourselves, that is pretty boring. We took a risk and didn’t know if it would pay off or not, but we knew we wanted to do something that was different and would stand out among the piles and piles of videos some poor intern was bound to be putting in piles marked “Trash” and “Show The People Who Make The Decisions”. We were either going to hit a home run or strike out. We connected with the decision makers and set ourselves apart from the other tapes in those piles and were asked to come to Hollywood. Here is the application video we submitted to ABC.

In our minds we had just climbed the most difficult hurdle – being selected from thousands of potential applicants. With our odds of getting a deal greatly improved we now only had 5 people to worry about – Robert Herjavec, Daymond John, Kevin O’Leary, Barbara Corcoran and Kevin Harrington, the Sharks! How would we reel one of them in and accelerate Pork Barrel BBQ’s path to success? Here are 10 Tips on How You Can Catch A Shark:

Tip 1 – Always Look A Shark In It’s Eyes! Look each Shark in the eye to let them know you enter their tank on equal footing and that you aren’t intimidated by their potential bite.

Tip 2 – Believe In Your Product If You Want A Shark To Believe In It! If you have any doubts about your product or idea the Shark can smell it from a mile away! Enter their tank with the knowledge and belief that it would be a mistake for the Sharks to not share your confidence in your product or idea.

Tip 3 – The Prepared Angler Catches The Biggest Sharks! If you fail to enter the tank prepared for the battle that is sure to ensue there is little doubt that you’ll be sinking instead of swimming. While there may be such a thing as being over rehearsed, there is no such thing as being over prepared – know ever detail about your product or idea. No detail is too small or large to know and you can be certain if you don’t know a detail about something you will be asked about that detail – Sharks feed on lack of knowledge and ill preparedness.

Tip 4 – Shark’s Can’t Breath Outside Their Tank! Take the Shark’s breath away from the begging. Hit them fast and hard with something that lets them know you mean business and that your business means business! Bait the hook for a quick catch with a one two punch that leaves them wanting more! Tell them about your great sales, awards, and notoriety.

Tip 5 – Shark’s Like Chum So Get Chummy With Them! Shark’s aren’t quite human, but they, like humans, love to laugh. Break the ice covering the tank with some humor! Nothing connects people with Sharks as quick as a good laugh – it really doesn’t matter if it is something at your expense or theirs – just make them laugh!

Tip 6 – Answer The Sharks Questions Before They Can Ask Them Through Their Sharp Teeth! The bite of an unexpected questions hurts more than just about anything in the tank so beat the Sharks to the punch and anticipate their questions. Do this and you’ve got them on your ground listen to the answer under the context you want to present it in!

Tip 7 – Don’t Take The Bait! Ask any good lawyer and they will tell you there are times to answer the judges question and there are times to answer the judges question with an answer to a question you wish he had asked you. There are times you’d rather not answer something so why not answer it with a fact that is so powerful it will distract the Shark and make them forget about their original question.

Tip 8 – Don’t Let The Shark’s Bite Get The Best Of You! There are times to pull back on your reel and fight the Shark and then there are times to roll with the punches – sometimes this approach will catch them off guard and put them close enough to land them in your net. Just because a Shark calls you a PIG is no reason to fight back, in fact it is the perfect time to shock them with a positive statement instead of a defensive one. Being secure in yourself is a great way to attract a Shark.

Tip 9 – Sharks Love Numbers! When you’re preparing don’t forget the numbers! Sharks are attracted to numbers like bees are attracted to flowers and ants to picnics. Know your sells figures, price points, production costs, and all other relevant numbers! Numbers make Sharks dizzy and easier to reel in!

Tip 10 – Bring Home A Shark For Your Wall! Remember that fishing for Shark’s is fun so have fun!!! There are a lot of Shark’s in the water so if you don’t catch the first one throw the line back in the tank and go fishing again!!

If you’re inspired get your application in and maybe you’ll be the next to have the right bait to real in one of Shark Tank’s Sharks!

Catch a special Shark Tank Sneak Peak on Sunday, March 20 on ABC at 9pm Eastern/8pm Central and then starting Friday, March 25 at its regularly scheduled time on ABC at 8pm Eastern/7pm Central!!

ABC TV’s Shark Tank Winners Team Up to Create “Shark Attack Gift Pack”

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FOR IMMEDIATE RELEASE
November 11, 2010

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

ABC TV’s Shark Tank Winners Team Up to Create “Shark Attack Gift Pack”

Pork Barrel BBQ and Grill Charms Collaborate on the Holiday’s Hottest Grilling Gift Set

Washington, DC (November 11 , 2010) – Five of the most recognized entrepreneurs from ABC’s hit reality television show Shark Tank are teaming up to provide shoppers this seasons hottest grilling gift set. Renowned venture capitalists and “Sharks” Barbara Corcoran and Robert Herjavec, along with Shark Tank entrepreneurs Heath Hall and Brett Thompson, co-founders of Pork Barrel BBQ, and Leslie Haywood, founder of Charmed Life Products, are collaborating to make the “Shark Attack Gift Pack” available online exclusively at www.PorkBarrelBBQ.com and www.grillcharms.com.

Included in the exclusive “Shark Attack Gift Pack” are bottles of Pork Barrel BBQ’s award-winning Original and Sweet BBQ Sauces and All American Spice Rub and a box of Grill Charms™, the hottest grilling accessory of the season.

Haywood, a stay-at-home mom turned entrepreneur from South Carolina, created Grill Charms™ and is receiving accolades for the unique meat accessory from business-savvy leaders like Donny Deutsch and top media outlets including the “Everyday with Rachael Ray” Magazine, Women Entrepreneur, Parenting Magazine, and Inc.

“This is the perfect gift for anyone who enjoys outdoor entertaining and grilling,” said Haywood, President of Charmed Life Products. “I am thrilled to be teaming up with two of the most respected entrepreneurs in the BBQ industry to provide this ‘Shark Attack Gift Pack’ to grillers everywhere.”

Pork Barrel BBQ is the fastest-growing barbecue sauce company in America and has quickly become the preferred choice of the backyard BBQ’er. Pork Barrel BBQ has developed a reputation in the food industry as a company that creates award-winning products that repeatedly best competition at barbecue contests across the country. Their Original and Sweet BBQ Sauces are consistently ranked number one, currently holding the prestigious title as the 2010 Chinet People’s Choice winner for Best Sauce and most recently ranked by Men’s Health Magazine as one of the “125 Best Foods for Men” and the nations Best BBQ Sauce.

“Pork Barrel BBQ has experienced tremendous success since diving into the Shark Tank. We’re thrilled to join forces with Leslie and Grill Charms to offer the ‘Shark Attack Gift Pack’, this holiday seasons hottest gift for grilling enthusiasts, tailgaters, and barbecuers across America,” said Heath Hall, President of Pork Barrel BBQ.

Corcoran, a New York real estate mogul and business expert, invested in Pork Barrel BBQ on Shark Tank. “I knew these guys were on to something big – BBQ is one of the fastest growing segments of the food industry and I like watching my investments grow, and it’s especially nice to know they are teaming up with Leslie of Grill Charms, another great Shark Tank entrepreneur, to provide grillers a great holiday gift pack at a great price,” said Corcoran.

The “Shark Attack Gift Pack” is available for $49.95 exclusively at www.PorkBarrelBBQ.com and www.GrillCharms.com and includes:
• Two 12-ounce bottles of Pork Barrel BBQ’s award-winning Original BBQ Sauce
• Two 12-ounce bottles of Pork Barrel BBQ’s award-winning Sweet BBQ Sauce
• Two 4.5ounce jars of Pork Barrel BBQ’s All American Spice Rub
• 1 box of 6 Grill Charms by Charmed Life

Herjavec, one of the worlds leading Internet security experts, invested in Grill Charms™ on Shark Tank. “Grill Charms and Pork Barrel BBQ are two of Shark Tank’s brightest stars,” said Herjavec. “For the millions of viewers anticipating the new season of Shark Tank, I promise you it is going to be another great season of amazing entrepreneurs and we’ve added businessman and comedian Jeff Foxworthy, and Dallas Mavericks owner and entrepreneur Mark Cuban as Sharks. It’s going to be a great season!”

For more information about the “Shark Attack Gift Pack” and the contributing entrepreneurs, visit www.PorkBarrelBBQ.com and www.GrillCharms.com. For the latest on ABC’s Shark Tank, visit http://abc.go.com/shows/shark-tank/about-the-show.

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 38 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the “People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society BBQ competition accolades. For more information, visit www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter @PorkBarrelBBQ.

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Shark Tank – ABC Shark Tank Experience

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ABC’s Shark Tank was an amazing experience.  The recent news that the Mark Burnett ABC reality show Shark Tank has been renewed for a 2nd season has the Internet buzzing.  We’ve been getting questions from all across the nation asking what the Shark Tank Effect has been like for our small company.  When Pork Barrel BBQ appeared  we were only in a few stores – now we are in over 1,000 stores in 38 states, and our Pork Barrel BBQ Restaurant will be opening this November 2010. We can’t understate the impact the show and Barbara Corcoran investing in Pork Barrel BBQ had over the past year.  If you haven’t watched the show, there is a panel of Sharks, made up of Barbara Corcoran, Kevin Harrington, Daymond John, Robert Herjavec, Kevin O’Leary, and for Season 2 guest Jeff Foxworthy.  Upstarts like Pork Barrel BBQ are given the opportunity to pitch their company to this collection of impressive business men and women.  We had the honor of getting an investment from the Real Estate Mogul Barbara Corcoran, but not before she implied that Pork Barrel BBQ’s President Heath Hall looked like our pig logo – all on national television.  Check out the video of our experience here:

We also had the opportunity for a follow-up that featured Pork Barrel BBQ getting into Costco and the ground-breaking of our Pork Barrel BBQ restaurant.

Here was the video that started it all, the Pork Barrel BBQ audition video:

Late in 2009, we traveled with the Sharks to ring the closing bell on NASDAQ.  Pork Barrel BBQ Founder Heath Hall asks the Sharks if they wish they had joined Barbara Corcoran and invested in Pork Barrel BBQ – funny candid clips of Sharks Barbara Corcoran, Kevin Harrington, Daymond John, Robert Herjavec, and Kevin O’Leary.

Pork Barrel BBQ on Good Morning America Jobs Club with Tory Johnson talking about their experience on the show and what it is like to work with someone as energetic as Barbara Corcoran.

To see more of our experience, visit our Facebook page with exclusive Behind the Scenes photos.

Also, check out the following fun posts:

http://www.porkbarrelbbq.com/photos-of-pork-barrel-bbq-with-abc-shark-tank/

http://www.porkbarrelbbq.com/pork-barrel-bbq-on-fox-and-friends-on-fox-news-network/

Great KCBS Blog Update On Their Great American BBQ Tour Stop At Memphis In May

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KCBS

Check out this great blog post from our friends Mike and Chris Peters who are traveling the country this summer with the KCBS Great American BBQ Tour.  Mike was kind enough to ask us to participate in the KCBS Grillmaster contest at Memphis in May where Heath grilled up some Grilled Bloody Mary Chicken Taco (with a lettuce taco shell) and mini grilled Bloody Marys.

Where looking forward to seeing Mike and Chris at the Safeway National Barbecue Battle in DC June 26-27.  For more info on the Great American BBQ Tour visit the KCBS website and if you’re not a member of KCBS make sure you join!

2010 Great American BBQ Tour Stop #5 – Memphis in May

May 19, 2010

Tunisia is the northernmost country in Africa and was the inspiration for the month-long 2010 Memphis in May festival. As Chris and I loaded into Tom Lee Park in Memphis, you could see the Mediterranean influence with some of the two and three story scaffold structures towering above the over 200 BBQ teams cooking pork shoulder, pork ribs and whole hogs for over $100,000 in prize money.

The Memphis downtown area is convenient to navigate with trolleys, shuttles, and horse drawn carriages, and even had a van that was decorated as a pig pulling two smaller piggies through the streets. Upon closer examination of the pigs, it was not promoting the BBQ event but a local strip club. Since we were staying in a hotel downtown about a mile and a half from the park, Chris and I decided it would be nice to walk to the event. We forgot that the event is a mile long and the trailer location was smack dab in the middle so we ended up with a two mile walk on Thursday morning. The morning walk wasn’t too bad but after thirteen hours on our feet, the two mile walk back to the hotel that first evening felt much longer.

Don with Big Bob Gibson stopped by early in the week and invited Chris and I for pie Friday night. Since we stopped by the restaurant in Decatur last year, Chris has been “jonesing” for more of their fabulous pies so we fought the crowds and hit the Big Bob Gibson party hoping that Don would remember inviting us. Chris had the coconut cream and I had the peanut butter pie while visiting with Amy Mills of “Peace, Love and Barbecue” fame. It was neat to look in the back of the booth and see the legend Mike Mills visiting with Chris Lilly. I could only imagine the conversation that these two BBQ powerhouses were having.

Even though we were in not so familiar territory, we had plenty of KCBS representation around including Chris with the “Let’s All Get Drunk and Que” team that had a booth right across from the trailer. Clint with “Smoke in Da Eye” BBQ stopped by with his media badge and the KCBS team “Ribbed For Your Pleasure” was right behind the trailer. Heath and Brett with “Pork Barrel BBQ” of ABC’s Shark Tank fame competed and stopped by the trailer to say hello. I invited Heath back to compete in Saturday’s GrillMaster contest. Since they are opening a restaurant in the DC area, I wanted to test his prowess and he didn’t disappoint with his lettuce-wrapped chicken tacos with a side of Master of Mixes mini-Bloody Mary’s.  Famous Dave Anderson even stopped by after judging and spent some time visiting.

On Thursday, we kept seeing people walking by wearing good-looking Kingsford polos and found out later that Kingsford had meetings with some of their leadership team the week of the BBQ contest in addition to being one of the main sponsors. Chris was wearing a Kingsford T-shirt and as we were on the long walk back to the hotel, we ran into more Kingsford folks who were so excited to see her representing Kingsford that they pulled out a free charcoal coupon and gave it to her. As excited as they were, we didn’t have the heart to tell them that we promote Kingsford on the BBQ tour.

We were told that it wouldn’t be Memphis in May unless there was rain and this year was no exception as the skies opened up on Friday afternoon. Since some of the MMA Creative folks came down to help us man the sampling tent, the trailer was full of people so Chris broke out the cards for a marathon game of “Go Fish”.

Since we were close to the awards stage, you could hear the whoops and hollers going on Saturday evening as awards were handed out. The weatherman was calling for more rain so we were busy packing things away and missed Tuffy getting the call as Memphis in May World Champion in the shoulder category.  We had a wonderful time in Memphis and appreciated all the southern hospitality that we were shown.

Mike (& Chris) Peters

http://www.kcbs.us/news.php?id=248

Pork Barrel BBQ Guest Food Chat on Northern Virginia Magazine’s – Grill Warren Food Chat

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Pork Barrel BBQ was a guest on Grill Warren today, a food chat sponsored by Northern Virginia Magazine.  Below is the chat:

Pork Barrel BBQ Guest Food Chat

In early 2006 in the midst of a Congressional Appropriations debate an idea was born by two fatigued United States Senate staffers who were working late and dreaming of good BBQ while Senators were arguing the merits of Pork Barrel Spending.  Those staffers were us and that idea is now a reality – Pork Barrel BBQ.  We’d especially like to thank our families and friends who have supported us in this endeavor from the lighting of the first briquette.

Our national award winning Pork Barrel BBQ Sauce and All American Spice Rub are products we are sure you will reach for when you are looking to add an All American flavor to the meats, fish, poultry and vegetables you are grilling, smoking, barbecuing, or simply cooking in your kitchen.  Made of all natural ingredients with no preservatives or MSG, our products have a tasty and tangy flavor with the perfect amount of smokin’ kick!

We are also very excited to have teamed with “Mango” Mike Anderson and Bill Blackburn, two of the area’s top resaurateurs, to bring the first Pork Barrel BBQ Restaurant to the Del Ray Neighborhood of Alexandria.  The restaurant, which is currently under construction, will open later this summer and be in the heart of Del Ray on Mt. Vernon Avenue.

Rosslyn
What part of the pig (shoulder, butt) do you all use for your pulled pork? And where do you buy it? I want to start smoking my own at home but can’t seem to get my hands on primo pork with any type of regularity.

Heath Hall and Brett Thompson:
Pulled Pork – one of our favorite topics!!!

We’ll be competing in the 2010 World Championship of Pork BBQ’s Pork Shoulder contest next week at Memphis in May. We’ll be using the full shoulder (defined as the portion of the hog containing the arm bone, shank bone, and a portion of the blade bone) for this contest. At contests sanctioned by the Kansas City Barbecue Society and at home we usually use the Boston butt or picnic shoulder. We rub our shoulders with olive oil and our All American Spice Rub and slow smoke them for 10-14 hours over a combination of hardwood charcoal, hickory and oak

If you are looking to get your hands on primo pork 365 days a year there is only one place to go in the Washington, D.C. area – Wagshal’s in D.C. There domestic pork is the best I’ve ever had, but if you really want to treat yourself to primo pork go with the Iberico pork from Spain (they are the only store in the United States to carry this exotic bread which gets its creamy taste from its diet of acorns). Check out Wagshal’s at www.wagshals.com and www.ibericousa.com.

Alexandria, VA
We are really excited for the Pork Barrel restaurant to open in Del Ray. What can you tell us about when it will open and what to expect at the restaurant?

Heath Hall and Brett Thompson:
It has been a dream of ours for some time to open up a Pork Barrel BBQ restaurant and we couldn’t think of a better place to open the first one than Del Ray. We’ve been a Del Ray company from the beginning. We operate out of the basement of Brett’s house in Del Ray, Let’s Meat on the Avenue was the first retail outlet to sell our sauce and rubs, and the UPS Store in Del Ray does all of our shipping! It was a stroke of luck that our paths crossed with “Mango” Mike Anderson and Bill Blackburn who were looking to open a BBQ joint in the Del Ray neighborhood.

We plan to be open later this summer (August/September) at the corner of Mt. Vernon Ave. and Oxford Ave. in Del Ray.

We plan to offer a menu full of the BBQ classics you’d expect to find in any of the best Que Joints in North or South Carolina, Texas, Memphis or Kansas City. Our signature menu items will include pulled pork, brisket, and pork ribs. You’ll find sides that include BBQ baked beans, potato salad, and coleslaw. We’ll also be serving up some of the tastiest deserts around including our signature desert – bourbon bread pudding.

We can’t wait to see you at the restaurant – make sure you seek us out and say hi!!!

Fairfax
I can’t seem to get it right. Mine just gets too dry. What’s the secret?

Heath Hall and Brett Thompson:
There are a few keys elements to keeping your BBQ moist:

1) Get a great piece of meat (there needs to be a good fat marbling throughout the meat for large pieces of meat that you’ll be smoking for an extended amount of time).

2) Keep the temperature of your smoker at a constant temperature between 225-250 degrees – dramatic spikes in the temperature of your grill will dry your meat out quicker.

3) Keep your meat moist by injecting it before you begin the smoking process, spraying it with a liquid (apple juice for example for pork shoulder and pork ribs) and keep a water pan in your smoker (there are a number of smokers with built in water pans like the very reasonably price Weber Smoky Mountain) filled with water, beer, or juice.

4) Don’t over cook your meat – make sure you measure the internal temperature and once it reaches the desired temperature remove it.

5) Don’t cut your meat once it is off the grill, let it rest. If you cut it too fast you will loose a large amount of the meats juices leading to a dryer product.

Fredericksburg
Vinegar sauces suck. You know it and I know it.

Heath Hall and Brett Thompson:
If there is one thing we love about BBQ sauce, it is how much passion it brings out in the folks who love it. Some like their sauce hot and others like it sweet. Some like it smoky and others like it tangy. Some swear by tomato based sauces, others vinegar based sauces, others mustard based sauces and still others swear by the unique and hard to find mayonnaise based sauces.

We currently have three sauces on the market – our Pork Barrel BBQ Original BBQ Sauce (which was voted the 2nd best BBQ Sauce in the Nation at last years National BBQ Battle), our Pork Barrel BBQ Sweet BBQ Sauce and a Gluten Free version of our original sauce. In the months to come we plan to introduce a Spicy version of our Original BBQ Sauce, a Carolina Vinegar BBQ Sauce (we won’t make you use this one), and a Carolina Mustard BBQ Sauce.

You can get all of our sauces online at www.porkbarrelbbq.com or at local stores including Whole Foods, Wegmans, Harris Teeter and Let’s Meat on the Avenue in Del Ray.

Alexandria
I know… we need a good bbq place around here.

Heath Hall and Brett Thompson:
We are looking forward to bringing authentic BBQ to the Nation’s Capital!! If you’re a fan of pork ribs, brisket, pulled pork and sausage we hope you’ll come down and give us a try!

We’re pretty sure you’ll find Pork Barrel BBQ to be just the place you’re looking for.

We should be open in August/September down on Mt. Vernon Ave. and Oxford Ave. in Del Ray.

Arlandria
Was just poking around on your site and saw the recipe for smoked turkey. Tell me you all are going to have smoked turkey at your restaurant year-round.

Heath Hall and Brett Thompson:
Thanksgiving has always been one of our favorite holidays and we couldn’t even begin to think of celebrating Thanksgiving without a couple smoked turkeys on the table.

We are still finalizing our menu for the restaurant and haven’t yet decided if we’ll have turkey on the menu year round. Follow us at www.porkbarrelbbq.com and on our Twitter account at www.twitter.com/porkbarrelbbq to get the latest news on the menu.

Fairfax, VA
Would I be able to buy your BBQ sauce from the store when it opens?

Heath Hall and Brett Thompson:
Our line of Pork Barrel BBQ products, which currently include our Pork Barrel BBQ Original BBQ Sauce, Pork Barrel BBQ Sweet BBQ Sauce, a Gluten Free version of our Pork Barrel BBQ Original BBQ Sauce and our Pork Barrel BBQ All American Spice Rub, can be purchased in the following area locations:

Balducci’s
Bloom
Harris Teeter
Let’s Meat on the Ave.
Wagshal’s
Wegmans
Whole Foods
World Market (soon)

For a full list of locations visit us at http://www.porkbarrelbbq.com/store-locations/

We’ll be announcing more retail locations soon. You will also be able to buy it at the restaurant when it opens. You can always buy it on our website at www.porkbrrelbbq.com.

Crystal City
What bbq places did you all eat at while doing your research? Any new discoveries in VA/NC to report on? I travel up and down I95 pretty extensively and would love to hear about any worthwhile pitstops to add to my rotation.

Heath Hall and Brett Thompson:
We are both from Missouri so much of our formative years in BBQ come from BBQ restaurants in the Kansas City area. Kansas City is to BBQ as this area is to crabcakes. I grew up on Gates BBQ and Arthur Bryant’s, two Kansas City legends – and one of them is still my first stop when I’m back in Kansas City. Over the years I came to enjoy places in Kansas City like Oklahoma Joe’s (they operate out of a gas station), LC’s and Jack Stack.

One of the reasons we wanted to start Pork Barrel BBQ was because we felt this area was missing the kind of BBQ we grew up on. In Kansas City there are BBQ joints on every other block and the one a local might call the worst in town would be held as a crown jewel in many communities across the country – it is an embarrassment of riches. We hope to bring a slice of what we grew up on to the DC area – there will be something there for everyone whether you fancy yourself a Carolina, Texas, Memphis, Kansas City or some other region of BBQ fan.

With our partnership with “Mango” Mike Anderson and Bill Blackburn of Mango Mike’s we think we’ll be able to provide the best BBQ the DC area has to offer and we hope you’ll stop in and decide for yourself if we are.

If you check out our blog at http://www.porkbarrelbbq.com/category/best-bbq-joints-in-america/ you can read some of our reviews on The Best BBQ Joints in America.

I personally got my start in BBQ thanks to my dad. I always like to say my dad is the postal worker of BBQ – rain, sleet, snow, sun, wind and winter, spring, summer, and fall he was always grilling or smoking something in our backyard as I grew up. I learned my love of BBQ from him and continue to learn both from and with him as he often joins us at BBQ contests across the country.

Centreville
What made to decide to open the restaurant in Del Ray and not any other location?

Heath Hall and Brett Thompson:
We decided to open our first Pork Barrel BBQ restaurant in Del Ray because we are a Del Ray company. When we began selling our first product (our All American Spice Rub) in December of 2008 we ran it our of Brett’s house in Del Ray. The first store to carry us in a retail setting was Let’s Meat on the Avenue (our restaurant is just across the street from Steve’s amazing butcher shop). The small business loan we got to get the company up and running was given to us by Burke and Herbert Bank just a few blocks from the restaurant site. All of our shipping is handled by the UPS Store that is on the same block as our new restaurant. It just seemed like the right place to open.

Then the stars aligned and we met “Mango” Mike Anderson and Bill Blackburn of Mango Mike’s and they were looking at opening a BBQ joint in Del Ray and we knew it was meant to be.

We hope to open a number of other Pork Barrel BBQ’s in the Washington, D.C. area over the next few years so we may be coming to a neighborhood near you soon!

Arlington
What makes you think your BBQ is gonna be any better than the stuff we’ve already got? (King Street Blues and Rocklands are my faves)

Heath Hall and Brett Thompson:
BBQ is just about as personal of a dining experience as any type of cuisine; in fact, it may be the most personal. Our goal is to provide the highest quality BBQ in the region at an affordable price.

All of the recipes we’ll be using at the restaurant weren’t developed with a restaurant in mind, they were developed on the competition BBQ circuit with the understanding that they’d be going up against the best BBQ teams and pitmasters in the world. In order to be successful at these contests we have to use the highest quality products and meats in our recipes and we plan to replicate these efforts at the restaurant.

Great BBQ is also not a thing of speed. We won’t be boiling our ribs and throwing them on a gas grill at the end or roasting our pork shoulder in ovens. We’ll be replicating our cooking methods from the BBQ competition circuit at the restaurant. For example, we slow smoke our pork shoulders for 10-14 hours.

We also think one our Ace in the Hole is our sauces and rubs. Our Pork Barrel BBQ Original BBQ Sauce was voted the 2nd best sauce in the nation at last years National BBQ Battle. Our rubs have been called some of the best on the competition BBQ circuit by veteran pitmasters and classically trained chefs alike.

We look forward to having you visit us when we open later this summer (August/September) – we don’t think you’ll be disappointed.

Jefferson City, MO
What has been the biggest challenge you have faced in getting your company growing in this economy?

Heath Hall and Brett Thompson:
The idea for Pork Barrel BBQ was born on a late night while we both worked in the United States Senate. It was during a budget debate – while the Senate was debating Pork Barrel spending on the floor we were debating what we were going to have for a late night dinner and we came to the conclusion that we sure wished there was a good BBQ joint near by that we could get some food from. That night Pork Barrel BBQ was born.

A lot of our friends though we were crazy to be starting a business in some of the worst economic times since the Great Depression, but we wanted to prove to them and other entrepreneurs that if you have a good idea, a good product, a willingness to work long and hard, and a few people that believe in you that the free market is not only a viable means to economic prosperity, it is the best means to it.

Our biggest challenge was getting the financial backing that we needed. After looking around for sometime we decided to visit a local neighborhood bank, Burke & Herbert, and ask them for a small business loan. They listened to our pitch and believed in us and our product and gave us the access to money that we needed to take our product out of our basement and into more than 1,000 stores across the country. Our experience on Shark Tank taught us that there are many entrepreneurs who face this challenge everyday – we fell lucky to have found such a great partner in Burke & Herbert Bank.

D.C.
Was Shark Tank as nerve-wracking as it looked (the investors were so smug)?

Heath Hall and Brett Thompson:
Shark Tank was an amazing experience for us. Our Pork Barrel BBQ Sauces and Rub were in 5 stores before we went on Shark Tank and by the end of May we’ll be in more than 1,000 stores in 40 states. I think it was less nerve wracking for us than some of the other contestants because of our background as lawyers and Senate staffers. We approached it as if we were preparing for a trial before a panel of judges and that allowed us to be prepared for just about anything.

After watching all of the episodes of the show we realized we either did a good job answering Kevin O’Leary’s questions or we got lucky. He certainly became the villain of the show for many of the entrepreneurs, but he even said our BBQ Sauce and Rub was excellent!

We’re excited to be working with Barbara Corcoran, who we secured a deal with on the show. She has provided us with a lot of incite and together we are working on some exciting opportunities that we look forward to announcing soon.

If you are a fan of Shark Tank make sure you go to www.abc.com and let them know you’d like to see a second season!

Del Ray
Hey Heath and Brett, When is your restaurant supposed to open? And more importantly will you deliver?

Heath Hall and Brett Thompson:
We are planning to have our first Pork Barrel BBQ restaurant open later this summer (August/September) in the Del Ray neighborhood of Alexandria (corner of Mount Vernon Ave. and Oxford Ave.).

We do plan to have a limited delivery service to the local community. We’re still working the details of this out, but you’ll be able to find all the details at www.porkbarrelbbq.com once we open.

Hope to see you at the restaurant later this summer!

Del Ray
I am a Del Ray resident and look forward to enjoying BBQ on the Avenue. I know that there has been a lot of controversy concerning your restaurant smoke and smells. I hope that you can fit in with the rest of the community to respect existing residential neighbors. How sure are you that the restaurant will not be a nuisance to the neighbors? And, are you willing to work with the neighbors after opening to fix any problems that the restaurant may pose to their homes and quality of life? Thank you!

Heath Hall and Brett Thompson:
We are very excited about the opportunity to be in Del Ray and add to vibrancy of the community and provide a great family dining opportunity.

If there is one thing we hope the neighborhood has been able to see in the past couple months it is our willingness to work with the community. We don’t think you’ll find a better set of business owners to work with. Among the changes we have made as we listened to the concerns of the neighborhood are:

Although we originally requested a 2:00 am closing time, we’ve listened to the comments of the residents and the Del Ray Citizens Association Land Use Committee and have amended our hours of operation request to 12:00 am Sunday – Thursday, and 1:00 am on Friday and Saturday. We have received a lot of support from residents on the need for late night dining in Del Ray and these reduced hours meet that need while balancing the character of Mt. Vernon Avenue. The Del Ray Citizens Association Executive Board has voted in support of these hours of operation.

We agreed to eliminate the door on Oxford Avenue to reduce street traffic for neighbors.

We agreed to no outdoor seating on Oxford Avenue to reduce noise levels for nearby neighbors.

We agreed to have our delivery vehicle use Mt. Vernon Avenue instead of Oxford Avenue. The delivery drivers will turn off engines during deliveries. Delivery schedules will be made with the least amount of impact to traffic and the community.

We previously announced a major change in the equipment we are using to cook the food. We are no longer using a wood only smoker and instead we are going to a cooker that uses gas as the heat source and only 1-3 pieces of wood per 12 hour cooking cycle to add flavor (much less than an average fireplace or backyard grill). As an extra step, we have also agreed to add special filters to the exhaust hood and install a state-of-the-art dilution fan on the roof. This technology was originally developed for use in the chemical industry and will mix fresh air with the exhaust air and then vent it above the building. These changes have added over $35,000 to the cost of the project, but we felt it was important to address these concerns on the front end of our time in the neighborhood.

We are looking forward to being a part of the community and believe these steps show just how committed we are to opening a successful business in a manner that fits well in the Del Ray community.

Alexandria
Will you all be making dry-rub ribs or does everything come out pre-sauced?

Heath Hall and Brett Thompson:
Yes, we will be serving dry rub ribs at Pork Barrel BBQ! The great thing about BBQ is how personal it is for each of us. Some of us like our BBQ dry and others like it wet. We hope to please folks from both camps.

We actually started out as a dry rub company in December of 2008. Our dry rub, which you can get at a number of area stores including Harris Teeter, Bloom, and Let’s Meat on the Avenue, was developed for our competition BBQ team and we use it in contests across America – we’ll be using it next week in Memphis at Memphis in May, the World Championship of Pork BBQ! We’re very proud of the rub and the smoky flavor it imparts on our meats!

fairfax
How is Pork Barrel BBQ different than others?

Heath Hall and Brett Thompson:
Our products weren’t originally created for the retail setting – they were developed for use by our competition BBQ team that competes in professional BBQ contests across the country (in fact we’ll be competing at one of the most prestigious events next week – Memphis in May). We created our products to WOW some of the most highly skilled BBQ judges in the world by using the best ingredients available.

Our all sauces and rubs are made of all natural ingredients with no preservatives or MSG, and have a tasty and tangy flavor with the perfect amount of smokin’ kick!

We’ll be cooking all of our meats slow and low to ensure that every bite you take your taste buds will be dancing in your mouth.

We don’t think you’ll be disappointed with your meal. We encourage you to come check it out for yourself and let us know what you think!

Pork Barrel BBQ founders Heath Hall and Brett Thompson to Guest Host Northern Virginia Magazine “Grill Warren” Chat with Warren Rojas

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Pork Barrel BBQ founders Heath Hall and Brett Thompson have been invited to guest host the Northern Virginia Magazine “Grill Warren” Chat at 11 am on Thursday, May 6, 2010.  We are so grateful to Warren Rojas, Dining Editor of Northern Virginia Magazine, for inviting us to guest host, and we hope to make him proud – so feel free to ask us any question about BBQ, business, Barbara Corcoran and our experience on the ABC Mark Burnett Reality Show Shark Tank – click here!

NOVA Magazine Chat

Pork Barrel BBQ