Mike Fay is the President of the Mid Atlantic Barbecue Association. He is also the pit master for his own barbecue team Aporkalypse Now. In his spare time, he cooks with Jack’s Old South BBQ Team. When he is not cooking BBQ, he is thinking BBQ. So it is of no surprise to me that when he contacted the folks at Wusthof knifes with an idea he had for developing a knife for use by competition BBQ teams, they were more than receptive.
When Mike asked me to test drive the new knife I was a bit apprehensive as I am a self proclaimed electric knife kind of guy. I will freely admit, anytime I need to slice, if possible the Cuisinart is coming out. So what I am saying here is the test is being conducted by a manual slicer challenged person or MSCP for short. I guess in today’s politically correct world it is still ok to refer to one as slicer challenged, if not, I apologize in advance for any of you who may be offended. For those that are not offended, just give me a minute, I’ll get around to you sooner or later.
First few tidbits from the designer, the knife is “34cm (14inch) long thin bladed slider 54mm deep at the heel with a radius cutting edge hollow ground to reduce drag. The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no saw markings.”
Mike goes on to say, “The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.”
I don’t know about all of that arm tracking and angle of attack on the meat but here is what I do know. I cooked a brisket flat and pork butt to act as test specimens for my scientific experimentation. I first tried my hand with the brisket. Keeping in mind I am self admitted MSCP. I was able to slice the brisket into various thicknesses with one draw of the knife, from very thin to, as contest cuts go, very thick. Mike had told me the knife was designed to cut on the draw, not going forward.
I did find it necessary to hold my thumb in the vicinity of the cut on the side of the meat closest to my body to avoid tearing the bark. I found with a little practice, I was able to produce slices of even thickness, all with just one stroke, just like he said. The same held true when I cut the pork. I first sliced the money muscle, then a few other choice muscles, all with similar results.
Being from Maryland and a proponent of pit beef sandwiches I thought what the heck, why not give the blade a go on a nice hunk of pit cooked top round. Years ago, at the numerous “Bull Roasts” held around the State, the ONLY way to slice the beef was with a blade. Knife skills were needed to get thin slices and those using an electric meat slicer were thought to be serving lesser product. In the past 15-20 years most pit beef cookers have all went to deli slicers. With this move knife skills for most went away as well.
I am happy to report the “Big Meat Slicer” tore through the top round like a champ. The knife turned out mound after mound of prime sandwich slices. That is, once I got the hang of it. After using the product for a day or two it seemed even I, a known MSCP, could slice meat like the butchers of yesteryear. That is really saying something, about the knife I mean.
Overall, the knife performed as advertised if not better in my humble opinion. With a little practice, even I was able to turn out a decent slice, time after time. My only suggestion would be to include in the accompanying paperwork some instruction noting the knife is designed to cut on the back stroke. If you purchase one, be sure to add an order for a large sized blade cover, chances are, you won’t have anything large enough in your current knife bag, this thing is the Ultimate Big Meat Slicer for sure.
It has been a world wind journey for Pork Barrel BBQ since we first appeared on ABC’s hit showh Shark Tank in September of 2009. At the time we were in just over 100 stores in the DC area, today we are in over 3,000 stores nationwide and growing! We entered the Shark Tank with two products, our Original BBQ Sauce and our All-American Spice Rub. Today we have three additional sauces (Sweet, Mustard and coming soon Carolina Vinegar), BBQ Peanuts and of course Que, the world’s first barbeque scented fragrance. The combined power of our appearance on Shark Tank and the fierce loyalty of our fans and customers have truly allowed us to achieve the American Dream, something we never take for granted and strive to grow everyday.
As a way of saying thank you on the eve of our third appearance on Shark Tank we’d like to share some exclusive behind the scenes video of several of our exeriences with the Sharks as well as our Shark Tank audition video.
Pork Barrel BBQ Restaurant to Host Shark Tank Watch Party
Washington, DC (PRWEB) March 05, 2012
Entrepreneurs Heath Hall and Brett Thompson, co-founders of Pork Barrel BBQ, America’s fastest growing barbecue company, will appear on the March 9th episode of ABC’s hit reality show Shark Tank, which airs from 8:00pm to 9:00pm Eastern Standard Time.
To celebrate their success, Hall and Thompson are inviting guests to attend a Shark Tank watch party this Friday night, March 9th, from 7:00pm to 9:00pm, at their Pork Barrel BBQ Restaurant at 2312 Mount Vernon Avenue in the Del Ray neighborhood of Alexandria, Virginia. Guests are invited to gather for dinner and watch Pork Barrel BBQ’s most recent Shark Tank episode, which will be broadcasting on several high-definition TV’s throughout the restaurant.
Friday’s episode will include an update on the nationwide success of Pork Barrel BBQ and the opening of their first Pork Barrel BBQ Restaurant. Since Hall and Thompson entered the Shark Tank and pitched their company to the “Sharks” and landed an investment deal with New York Real Estate Mogul Barbara Corcoran on season one, Pork Barrel BBQ has become America’s fastest growing barbecue company.
Hall and Thompson are considered the most recognizable winning contestants of the Shark Tank series. Since their appearance on season one of Shark Tank in late 2009, the Pork Barrel BBQ co-founders have become known for their creative and innovative approaches to starting and growing a successful 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 BBQ circuit, and opened the first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, Virginia. This year, the company debuted another new sauce, the Pork Barrel BBQ Carolina Vinegar Sauce, and is representing the nation on the competitive barbecue circuit as the reigning Grand Champions of the Safeway National Capital Barbecue Battle.
“Other entrepreneurs dream about putting their product in every store in America, but only my partners Heath Hall & Brett Thompson of Pork Barrel BBQ actually do it,” said Barbara Corcoran, star of ABC’s Shark Tank. “The genius of these unconventional guys is that they not only have the ability to cook-up a new idea a minute, they are willing to hustle and stay the course until it’s done.”
“Appearing on Shark Tank and receiving an investment from Barbara Corcoran were two key events in the success of Pork Barrel BBQ,” said Hall, President and co-founder of Pork Barrel BBQ. “We are most excited that these economically difficult times we’ve been able to turn an idea into a successful business that employs over 40 people. Hopefully other entrepreneurs will be inspired and encouraged by our success and attempt to grab their piece of the American Dream.”
Hall, Thompson, and their restaurant partners “Mango” Mike Anderson and Bill Blackburn will be offering a specialty cocktail in honor of Barbara Corcoran and their Shark Tank experience during their Shark Tank watch party on Friday. Restaurant patrons attending the Shark Tank watch party can sip on a commemorative “Bourbon Shark Bite” cocktail, which will contain a souvenir shark floating in its depths.
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 2011 Safeway National Capital Barbecue Battle, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society 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).
If there is one thing that Pork Barrel BBQ has learned about barbecue in our first three years competing on the professional competition barbecue circuit it is this – if you don’t want to stop winning you’d better not stop learning. If you’re on the East Coast you’ve got a golden opportunity this spring to learn from our friends, and two of the hottest teams in the country, TippyCanoe BBQ Crew and Big T’z Q Cru, when they bring their Corn Fed Cookin’ Class to the New Haven, Connecticut area on March 17-18.
We recommend this class for everyone no matter your skill level. If you’ve never cooked a barbecue competition, but are thinking about it this is a sure fire way to learn tips that will make your rookie team look like it’s filled with seasoned veterans. If you’ve been competiting for some time this class will help you take your game to the next level. We just hope you’re not cooking at the same contests we are!!
Your instructors for the Corn Fed Cookin’ Class are Joe Beland and Ryan Newstrom. Joe is the pitmaster for TippyCanoe BBQ Crew, and was crowned Grand Champion of the 2011 American Royal Invitational and was the Inaugural Sam’s Club National Championin 2011. Ryan is the pitmaster for Big T’z Q Cru, and two time Iowa State Champion. In just three years of competing these two have combined to win 20 Grand Championships and hundreds of category and overall top 10 awards.
The two-day class includes every detail that has helped Joe and Ryan become successful, including procurement, preparation, cooking, and presentation. Both will provide complete instructions regarding all four of their contest meats, while each will provide hands-on demonstrations of their best two categories – Joe will do pork and ribs, and Ryan will demonstrate chicken and brisket. You will see firsthand what each does at a contests from start to finish – if that doesn’t take your Que to the next level we’re not sure what will.
The class begins on Saturday afternoon and follows a competition timeline into Sunday, wrapping up with questions on Sunday afternoon. All meals and refreshments during the class will be provided. Full details on the class, including area accommodations, will be provided with the enrollment packet. The enrollment fee is $650 and spouses may attend for an additional $250 (the spouse fee does not extend to other family members or teammates).
If you’re ready to take your competition barbecue to the next level click here to get an application or visit TippyCanoe BBQ Crew or Big T’z Q Cru on the internet for an application. Once you’ve filled it out, or if you have questions send Joe and Ryan an email to cornfedcookin@gmail.com to recieve payment details and reserve your spot or you can call (641) 220-4483. Get your application in today, space is limited and filling up quickly!
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).
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!!
I’ve always been a purist when it comes to grills and smokers – we built Pork Barrel BBQ on this purist mentality. I was always of the thought that it can’t be pure if it doesn’t run on wood or charcoal – gas and electric is cheating and won’t give you the same flavor of a “Real” grill or smoker! I’m certainly not turning in my Weber’s, Lang’s, etc… for a gas grill, but I’m starting to understand that there can be a place in this world for a gas grill. I decided to jump feet first into the world of gas grills this past fall when I bought my first one, a Weber Summit S-670. I have to say that after a few months and a few cooks I’m very happy with the resulting meals that have come off it’s grates and rotisserie. If you are looking to get a gas grill I highly recommend the Weber Summit S-670.
Wondering what it takes to put one together? Check out this video of the assembly process.
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 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!
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.
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 Facebookand 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.
