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

Tuesday, November 29th, 2011

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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Posted in BBQ - In The News, Best BBQ Joints in America, Del Ray, Food & Drink We Like, Pork Barrel BBQ - Events, Pork Barrel BBQ - In The Community, Pork Barrel BBQ - In The News, Pork Barrel BBQ - Press Releases, Pork Barrel BBQ - Retail News, Pork Barrel BBQ Restaurant | No Comments »

Que Cologne Makes Jay Leno – The Tonight Show

Friday, July 8th, 2011

Posted in BBQ - In The News | No Comments »

Pork Barrel BBQ Debuts World’s First Barbeque-Scented Fragrance

Monday, June 6th, 2011

FOR IMMEDIATE RELEASE

Media Contact:

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

Rich Chrismer
(314) 266-9283
rchrismer@gmail.com

Pork Barrel BBQ Debuts World’s First Barbeque-Scented Fragrance

Introducing Que: A Bouquet of Barbeque Aromas Available in 2-Ounce Bottles

CLICK HERE To Watch the Que Commercials

BBQ Cologne

Washington, DC – Pork Barrel BBQ, the nation’s fastest growing BBQ sauce company, today announced the debut of Que, an “Eau de Barbecue” and the world’s first bottled fragrance blend of barbeques essential aromas. Que, an intoxicating bouquet of spices, smoke, meat, and sweet summer sweat, is the latest development in wearable scents and is quickly becoming a hit among meat lovers, grill masters, and backyard BBQ’ers.

“We are delighted to introduce Que – Pork Barrel BBQ’s signature fragrance – featuring a perfect blend of barbeque aromas with a touch of smoke, a hint of meat, a dash of spice, and a light finish of sweet summer sweat,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “With Que, anyone can smell like a summer barbeque and share that experience and the wonderful aromas that come with it with everyone around them.”

To promote the new product, Pork Barrel BBQ has launched a series of commercials for Que. Viewers can vote for their favorite at www.PorkBarrelBBQ.com/que.

“Celebrity fragrances like those from P. Diddy, J. Lo, Britney Spears, Paris Hilton, and Justin Bieber have never captured the spirit of America,” said Brett Thompson, CEO and co-founder of Pork Barrel BBQ. “We expect Que will set a new standard for the fragrance and fashion industry throughout the United States and the world. Lady Gaga will no longer have to wear a meat dress to the next big awards ceremony – she can simply wear Que.”

Recognizing the absence of a barbeque-scented cologne and perfume, Pork Barrel BBQ worked with a team of craftsmen and fine perfumers to create the perfect barbeque aroma. Until now, no fragrance manufacturer has ever succeeded in bottling the intoxicating scents associated with barbeque and its mixture of spices, smoke and meat.

Pork Barrel BBQ says this first-of-its-kind Eau de Barbeque will change the way men and women interact when they indulge in this specially blended cologne and perfume. Women using Que will become the center of attention of members to the opposite sex. Men who use it will exude the masculine scents that women find irresistible. They also believe Que has the potential to change the fragrance industry for the better by making the everyday smells of outdoor barbequing a unique alternative to more traditional brands.

“With Que, you no longer have to spend hours in the summer heat next to a smoky grill pretending to be a grilling god or goddess,” said Hall. “Que offers universal access to the aromatics associated with outdoor barbeques, empowering those who have never touched a Weber, Char-Broil, Lang, Brinkman, or Jambo, to smell like a seasoned pitmaster. In fact, Que’s barbeque aromas are so powerful that your family will never know if you used a George Foreman Grill or a Weber Kettle.”

“Our new fragrance could be particularly attractive to vegetarians who won’t eat barbeque but still appreciate the aromas of barbeque and for those who might be nostalgic for the days when meat was still a part of their diet,” Hall said.

The sauce company’s co-founders, Heath Hall and Brett Thompson, are recognized as two of the most creative and entrepreneurial minds in barbeque. Since their appearance on ABC’s hit reality TV show Shark Tank in 2009, they have expanded their business from creating BBQ sauces and spice rubs in their home kitchens to selling award-winning BBQ products at over 1,300 stores across America including Whole Foods, Safeway and Costco. Their inaugural cookbook, the free Pork Barrel BBQ Guide to Tailgating, received praise from food and sports fans across America, and their sauce was recently named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine.

Entrepreneurs Hall and Thompson recently launched the world’s first social network dedicated exclusively to barbecue, http://www.BBQBackyard.com, and the company will soon open its first restaurant in Alexandria, Virginia this summer. They continue to earn support from avid barbecue fans with their top-ranked Pork Barrel BBQ Blog and as the number one most followed BBQ company on twitter (http://www.twitter.com/porkbarrelbbq).

For more information, visit the Pork Barrel BBQ website http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter 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 “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.

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Posted in BBQ - In The News, Odd News, que | No Comments »

VOTE FOR PORK BARREL BBQ For Best BBQ in DC in the Washington City Papers Best of DC Reader’s Poll!!!

Sunday, March 6th, 2011

Friends and fans of Pork Barrel BBQ we need your help!!! Pork Barrel BBQ has been nominated for Best BBQ in DC in the Washington City Papers Best of DC Reader’s Poll!!!

We need your VOTE to have our National Award Winning Pork Barrel BBQ named Best BBQ in DC in the Washington City Papers Best of DC Reader’s Poll.

Click on the link below to VOTE Pork Barrel BBQ the Best BBQ in DC!!! Thanks for all your support!!!!!  The Polls close March 15th at 11:59PM so Vote soon!!!

We’d also love to get your support in telling D.C. who to follow on Twitter in 2011. We’ve got over 28,200 followers on Twitter and are looking to get to 30,000 this spring!! If you’re on Twitter cut and past the following message into a Twitter message to vote for Pork Barrel BBQ as a can’t miss D.C. Twitter follow!!

I vote @porkbarrelbbq for #bestdctwitter in @wcp’s #bestofdc twitter poll!

Thanks!!!!

Posted in BBQ - In The News, BBQ Restaurants, Best BBQ Joints in America, Pork Barrel BBQ - In The News, Pork Barrel BBQ - News, Pork Barrel BBQ Restaurant, Twitter | 3 Comments »

Mid Atlantic Barbecue Association Annual Meeting & Awards Ceremony

Tuesday, March 1st, 2011

On Saturday, February 26, Pork Barrel BBQ and nearly 100 members of the Mid Atlantic Barbecue Association (MABA) gathered at Victory Brewing Company in Downington, PA for the 2011 Annual Meeting and 2010 Team of the Year Awards Ceremony.  Congratulations to everyone elected to serve on the MABA Board in 2011!!

MABA 2011 Officers, & Board of Directors

President – Michael Fay
Vice President – Keith Bailey
Secretary – Andy Sawran
Treasurer – Teri Hall
Board Member at Large – Christy Adams
Board Member at Large – Mark Friedrichs
Board Member at Large – Chris Hall
Board Member at Large – Dale Lucas
Board Member at Large – Dawn Quigley

We’d also like to Congratuate all the teams who finished in the Top 5 for Team of the Year in Chicken, Ribs, Pork, Brisket, Rookie of the Year and Overall!!

2011 Chicken Team of the Year

First Place – Dizzy Pig
Second Place – Chix Swine & Bovine
Third Place – Lo-n-Slo BBQ
Fourth Place – Jacked Up BBQ
Fifth Place – Gone Hoggin.com

 

2011 Ribs Team of the Year

First Place – 3 Eyz
Second Place – Old Dominion BBQ
Third Place – Lo-n-Slo BBQ
Fourth Place – Fat Angel BBQ
Fifth Place – Black Cat BBQ

2011 Pork Team of the Year

First Place – PA Mindnight Smokers
Second Place – 3 Eyz
Third Place – Smokey Bottom Boys
Fourth Place – Jacked Up BBQ
Fifth Place – Hambones by the Fire

2011 Brisket Team of the Year

First Place – PA Midnight Smokers
Second Place – Lo-n-Slo BBQ
Third Place – Hawgs Gone Smokin
Fourth Place – 3 Eyz
Fifth Place – BBQ Guru

2011 Team of the Year and Rookie Team of the Year

First Place – Chix Swine & Bovine
Second Place – Lo-n-Slo BBQ
Third Place -PA Midnight Smokers
Fourth Place – BBQ Guru
Fifth Place – Dizzy Pig

Rookie Team of the Year – Deguello BBQ

Posted in BBQ - In The News, Mid Atlantic Barbecue Association, Pork Barrel BBQ - Competition BBQ Team | No Comments »

Snowbardi Trophy – Super Bowl Weber BBQ Trophy 2011

Sunday, February 6th, 2011

BEHOLD – the Snowbardi Trophy – another amazing photo from our friend Jasper Saunders!! Check our his Pork Barrel BBQ Grillman from last year -http://www.porkbarrelbbq.com/the-most-awesome-snowman-pork-barrel-bbq-grillman-by-jasper-saunders-and-family/

I think he’s an engineer by profession – but clearly an ARTISTE!!!

Lombardi Snow Trophy

Snowbardi BBQ Trophy 2011 - Super Bowl 2011

Posted in BBQ - In The News | 2 Comments »

‘Southern BBQ Boys: An Introduction

Thursday, January 20th, 2011

Last week we posted a blog introducing you to Art Richey, Pork Barrel BBQ’snew Media & ‘Cue-mmunications Contributor. This week we’re pleased to introduce you to his new blog feature on his travels with the ‘Southern BBQ Boys.

‘Southern BBQ Boys: An Introduction

by Art Richey – Pork Barrel BBQ Media & ‘Cue-mmunications Contributor

For most, college is a time period where an abundance of knowledge is acquired in and outside of the classroom: an appreciation of the Greek classics; effective time management; the skill of writing an 8 page paper in one night; and the perfection of the gameday cocktail, among other things. I worked hard to acquire some of this knowledge during my college experience but one particular academic study developed a skill set that will truly benefit me throughout my life: the knowledge of great southern barbecue.

Yep, you aren’t misreading that last sentence. I actually studied barbecue while I was in college. At Birmingham-Southern College in Birmingham, Alabama, students are required to take one class during the month of January with the purpose of this Interim term being to focus on subjects that are not normally offered during the year. However, if a student does not find a course to their liking, he or she may create an independent study as long as a professor agrees to sponsor the study and a committee of professors approves the academic merit and curriculum of the course. After gaining the inspiration to organize this course from a pork sandwich lunch at Dreamland BBQ, I convinced three of my closest fraternity brothers (Will Foster, Matt Lee, and Jeff Vaughan) to enroll in this study of swine. We organized our study as an academic journey of food and travel writing, with a developed curriculum and required literature. Additionally, we created a blog to record our writings and share our journey with family, friends and fans. We assumed the moniker ‘Southern BBQ Boys, and our official study, “‘Southern Barbecue 360: A Survey of Southern Barbecue through Food and Travel Writing” was approved to begin on January 7, 2009.

The 'Southern BBQ Boys

The main goal of this study was to travel the South, experience great barbecue, and sharpen our food and travel writing skills all while making memories as the mile markers passed by. For most of us, we grew up with barbecue but didn’t know much about the history, the technique or the differences in tastes and styles across the regions. This study was an opportunity to strengthen our understanding of BBQ; however, we had no idea that we would become obsessed with this divine delicacy while earning more national attention than we could ever imagine.

Our journey would take us over 2,100 miles in 17 days to visit 21 barbecue restaurants in 5 states (Alabama, Tennessee, North Carolina, South Carolina and Georgia)…in a 1998 expedition named “Babe.” While we wanted to share our story with as many people as possible, we didn’t think our study would get much attention beyond the Birmingham area. Boy, were we wrong. At the end of the trip, we had appeared in over 200 newspapers, 5 local TV stations, a national AP story, dozens of local interviews and a live appearance in New York City on Fox and Friends on Fox News. It was an exciting experience to share our story and our knowledge of ‘cue with as many people as possible.

"Babe"

In the coming weeks I’ll be writing a series of posts where I will share some of our experiences from this study and what we learned about the world of barbecue: the differences in BBQ taste, sauce and technique across the South; the characteristics of a great barbecue restaurant; how to properly conduct a BBQ road trip; and our recommendations for barbecue spots across the Southeast. At the end of the day, the ‘Southern BBQ Boys earned an “A” for our project, which included over 30 pages of work per person plus an 8-10 page final paper from each member.

Story-telling and barbecue are both inherent parts of Southern culture. Here, I hope to combine the two to tell you about the places, people and tastes that make this heavenly food truly unique.

Art Richey is a “Southern BBQ Boy who grew up in Northwest Alabama and as kid was able to eat a half slab of ribs before he could talk. In his spare time he is a member of the Pork Barrel BBQ Competition BBQ Team and a Media & ‘Cue-mmunications Contributor to Pork Barrel BBQ.

Posted in 'Southern BBQ Boys, BBQ - In The News, BBQ Around The World, BBQ Restaurants, Best BBQ Joints in America, Fox & Friends | No Comments »

Meet Art Richey – Pork Barrel BBQ’s New Media & ‘Cue-mmunications Contributor

Friday, January 14th, 2011

We are thrilled to introduce the newest member of the Pork Barrel BBQ family, Art Richey. Art is joining Pork Barrel BBQ as a Media & ‘Cue-mmunications Contributor.

Art Richey - Pork Barrel BBQ Media & 'Cue-mmunications Contributor

 

Art is a lifelong ‘cue connoisseur from a state that knows a thing or two about BBQ – the Great state of Alabama! Growing up in Northwest Alabama, Art did not have to travel far from home to develop his palate for pork. BBQ Mecca, Memphis, TN, is just a few hours up the road from Art’s childhood home and he and his family would embark on frequent weekend getaways during his childhood to fulfill their craving for the dry rub delicacy of Memphis BBQ. Art is definitely proud of growing up in North Alabama and brags about the deliciousness of his region’s famous “white” sauce: a mayonnaise-based barbecue sauce made famous by his favorite BBQ joint, Big Bob Gibson Bar-B-Q in Decatur, AL. (We’ve got our fingers crossed that our new Pork Barrel BBQ restaurant will come in a close second to his love for Big Bob Gibson’s!!) A fan of the Alabama Crimson Tide, Art and his dad shared the routines of most Bama fans across the country – Dreamland BBQ became a necessary stop before heading to Bryant-Denny Stadium for a great day of Alabama football.  The rumor in the Richey family is that as a baby, Art could finish a half slab of Dreamland ribs before he was able to say Roll Tide!

While Art’s upbringing showcases an impressive exposure to some of BBQ’s finniest establishments, Art is more notably known for his study of swine while a student at Birmingham-Southern College. In January 2009, Art and three of his fraternity brothers embarked on an academic road trip across the South to eat, analyze, study and write about the world of BBQ through food and travel writing. (Why again didn’t we attend Birmingham-Southern College – college credit for eating BBQ? That is a questions we’ll take to our graves.) This independent study, which was Art’s brainchild, took the “Southern BBQ Boys” to 21 restaurants in 5 states over the period of 18 days. Their study drew the attention of national media outlets, including Fox News and the Associated Press. While hours of BBQ knowledge was absorbed on this journey, Art’s obsession with BBQ is just getting started and he feels it will strengthen as he works to attain a level of BBQ wisdom that would rival any PhD of Pork.

Art will be posting regularly on his experiences as the “captain” of the Southern BBQ Boys and what he took away from their journey.  Topics will include the best BBQ spots in the South, what separates a great BBQ joint from a good one, and how to properly organize a BBQ road trip, among other things. In addition to providing his insights and recommendations for the road travelers across the globe, Art will be sharing his insights and experiences as he works to learn more about BBQ: cooking techniques, the history and cultural impact, evolution of BBQ in the 21st century, how to choose the right meat, cooking in your first BBQ contest, and much, much more.

Please join us in welcoming Art to the Pork Barrel BBQ family as our new Media & ‘Cue-mmunications Contributor!

Posted in BBQ - In The News, BBQ Restaurants, Best BBQ Joints in America, Pork Barrel BBQ - In The News, Pork Barrel BBQ - News | 2 Comments »

Washington Post Article – Smoke Signals: The year in barbecue by Jim Shahin

Tuesday, January 4th, 2011

Check out Jim Shahin’s article reviewing the year in barbecue from today’s Washington Post!

Smoke Signals: The year in barbecue

By Jim Shahin

Before moving forward into 2011, let’s take a smoke-in-our-eyes glance back at 2010. The year just past was – dare I say it? oh, what the hell – smokin’ for the local barbecue scene. And, yes, we now have enough activity that ‘cue snobs might merely raise an eyebrow rather than flat-out laugh when you call Washington’s barbecue a “scene.”

That’s progress.

Now, let’s parse our terms. By “scene,” I don’t mean style.

Despite a tendency toward sticky sweet sauce and, in a cluster of smokehouses in Southeast, pork ribs crusted with a tangy saltiness, the area’s identity remains, seemingly resolutely, its lack of one.

Everybody serves everything – Texas-style brisket, North Carolina pulled pork, Memphis ribs – but nobody is really doing any of it with bone-deep authenticity. At the same time, there is no category-bending experimentation, such as the Southeast Asian-influenced barbecue at Fatty ‘Cue in Brooklyn.

Yet more barbecue joints are opening, more talk is centering around barbecue (there’s even a blog dedicated to D.C.-area ‘cue called Beltway BBQ) and more locals are lighting up the national cook-off circuit.

The scene is nascent, to be sure. But it will only grow, with more barbecue restaurants on the way in 2011, which we’ll talk about next week. In the meantime, though, let’s look at where we’ve been.

The phenomenon known as Pork Barrel BBQ, founded by two former Senate staffers after their boss, Sen. Jim Talent (R-Mo.), lost his re-election bid in 2006, continued to rock the ‘cueosphere with its perpetual-motion Tweeting and Facebooking machines. In between postings, they co-sponsored a fundraiser for the Fort Riley USO in Kansas, won first place in the People’s Choice Contest at the Safeway National Capital Barbecue Battle and fifth overall at West Virginia’s state championship, Pickin’ in the Panhandle. Oh, yeah, and Pork Barrel’s sauce and rub products are available in more than 1,000 stores in 38 states.

Rocklands Barbeque and Grilling Company, the local four-restaurant success story, celebrated its 20th anniversary in December. Patrons celebrated with a barbecue platter at the 1990 price.

In the spring, Fat Face Bar-B-Que, a truck that grew into a storefront in Southeast, received a contract to serve barbecue at RFK Stadium for D.C. United games and other events. Also in the spring, Blue Ribbon BBQ in Derwood received an ownership and menu makeover.

The owner of Art and Soul, Chicago-based chef Art Smith, was one of three judges on TLC’s “BBQ Pitmasters.” The others were world-champion barbecue competitor Myron Mixon and former football player, Warren Sapp.

In June, the 18th annual Safeway’s National Capital Barbecue Battle (someone please come up with a better name) again turned downtown streets into a small, smoke-clouded town, attracting competitors from around the country. Overcoming stiff competition, the District of Columbia Firefighting Team, led by Michael Skahill of Keedysville, Md, took first place in the sauce category. Chix, Swine and Bovine, led by Mike Richter of Jessup, won fifth place in brisket.

In the fall, a new barbecue restaurant opened on H Street NE under the name Chuck’s Wagon. It is now called Inspire Café, but pitmaster Charles Smith still prepares the peach-wood smoked ‘cue.

In December, a scruffy hipster bar near the 9:30 club called American Ice Company started serving hickory-smoked pulled pork, chicken and turkey sandwiches as its pub grub.

On the more refined side, hay-smoking (yes, as in horse feed) is all the rage among some of the city’s top restaurants, such as Bibiana downtown and Cleveland Park’s Ripple. (Read more about this in The Post’s Food section on Jan. 19.) J&G Steakhouse grills its foie gras. And Annie’s Bistro Francais – didja catch that, a French bistro? — serves a sandwich of vinegar/pepper-laced pulled pork imported from North Carolina.

Around the country, the biggest addition to the barbecue calendar was Texas Monthly magazine’s first annual BBQ Festival. Held in September, it sold out within hours.

Oh, yeah, and I heard something about someone starting the nation’s first barbecue column in a major daily paper. Smoke Signals, I think they call it?

This look-back was just a broad overview and surely misses some significant events. To help Smoke Signals remedy that in the coming year, restaurateurs, competitors, barbecue lovers and just plain folk, please send tips, suggestions, opinions and questions to me, Jim Shahin, at jimshahin@aol.com.

By Jim Shahin  | January 4, 2011; 7:00 AM ET

Posted in BBQ - In The News, BBQ Restaurants, BBQ Sauce, Best BBQ Joints in America, Pork Barrel BBQ - In The News, Pork Barrel BBQ - News, Websites & Blogs We Like | No Comments »

McRib Millionaire – Man Craves McRib – wins $1 million

Wednesday, December 22nd, 2010

We are outspoken critics of McDonald’s McRib, but this is a pretty cool story.  An out of work construction worker, living at home with his parents, gets a craving for a McRib and ends up winning $1 million in the McDonald’s Monopoly game – check out the cool story here:

Posted in BBQ - In The News | 4 Comments »

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