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The Del Ray BBQ Boys Celebrate Their New Restaurant (and a food writer inadvertently becomes part of the story)

Sunday, October 11th, 2009

 

 Here’s an amazing post by Jordan Wright over at whiskandquill.com!

The Del Ray BBQ Boys Celebrate Their New Restaurant (and a food writer inadvertently becomes part of the story)

 Jordan Wright

Whisk and Quill – http://whiskandquill.com/?p=1039

October 20

I arrived early on Mount Vernon Avenue in Del Ray last week. Brett Thompson and Heath Hall, creators and owners of Pork Barrel BBQ were setting up the tables, pitching the tent and catching up with old friends and supporters in anticipation of the day’s groundbreaking ceremony for their new restaurant venture. In July I wrote about the “Del Ray BBQ Boys”, as I had nicknamed them, for localkicks.com after meeting them and sampling their delicious wares at National Harbor’s Food and Wine Festival. NBC News Washington had picked up my story and it had skyrocketed to tens of thousands more “eyes” on it.

Thompson walked over and said, “This restaurant is all because of you and your story about us. We want to thank you.”

Stunned, I stammered, “What are you talking about?”

“Well, “Mango” Mike read your story on us,” he revealed. (“Mango” Mike, of the eponymous restaurant on Duke Street.) “He googled it up and that’s how he found out about us and offered to back us in this restaurant.”

 

 

 

 

 

 

 

 

Of course it was also because back in September they had appeared on ABC’s Shark Tank series and considerably more people had come to know them and their story as former Hill staffers and Virginia-based entrepreneurs.

I looked around at their dream come true. On hand were Alexandria’s Mayor, Bill Euille, Vice Mayor, Kerry Donnelly, Councilman Frank Fannon and Linda and Steve Hubbard, dressed in their UPS chocolate brown and gold uniforms, who own the fulfillment center, where over 1,000 bottles and jars of Pork Barrel BBQ’s fabulous sauce and rub are shipped to eager customers around the country. Everyone came ready to cheer on the boys. Restaurant backers “Mango” Mike and Bill Blackburn, arriving in their massive gold touring bus, were doing the meet-and-greet, while pork smokers wafted waves of heavenly barbecue aroma over the crowd of supporters who milled around with neighborhood business owners and Del Ray’s artsy crowd.

Breaking ground in Del Ray with ABC's Shark Hunt film crew - photo by Jordan Wright

 

 

 

 

 

 

 

 

 

A couple of local newspaper publishers doing their own event coverage added to the eclectic local crowd along with a “P-O-R-K” fan club made up of four skinny half-naked pig-snouted students from Bishop Ireton High School, all eager to be in on the celebration and tasting. It was the usual set up for a groundbreaking. Golden shovels and giant scissors gleamed in the warm September sun.  

But one thing was different…stunningly noticeably different…from any other ribbon cutting in any other town in North America, or the world for that matter.

Because, for this small groundbreaking ceremony for two nice guys in business for less than a year, taking place in a small suburb of Alexandria, Virginia across from the local farmers market held on Saturday mornings in a dentist’s parking lot, Hollywood was on site to cover it. Big time!

ABC’s Shark Tank film crew had shown up full tilt with cameraman, soundman and microphones to record the event for a later show in the boys continuing success saga; and invitees, who knew about the planned coverage in advance, were checking out the action…playing it cool for the cameras.

 

 

 

 

 

 

 

 

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

Pork Barrel BBQ Wins the Taste of Del Ray 2009 Peoples Choice Award

Friday, September 4th, 2009
We are proud to announce that last night Pork Barrel BBQ won the Del Ray Business Association’s Taste of Del Ray People’s Choice Award. The Taste of Del Ray brings restaurants throughout the Del Ray Neighborhood in Alexandria, Virginia, together to provide samples of their food – we gave out over 400 servings of our award winning pulled pork sandwiches and Mango Mike’s bourbon bread pudding. The Pork Barrel BBQ Restaurant is currently under construction and will open next spring on Mt. Vernon Avenue next to St. Elmo’s Coffee Pub and The Dairy Godmother.

We’d like to give special thanks to the Del Ray Business Association and Gayle Reuter for hosting such a great evening, Mary Abraham and Eric Reid of Del Merei Grill for organizing the event, Christie Hart and Executive Chef Will Artley from the Evening Star Cafe for showing us the ropes (this was their 11th year!), and Sheriff Dana Lawhorne for keeping us all safe (see below)!

Mango Mike Anderson and Heath Hall survey the line outside the Pork Barrel BBQ booth!

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Posted in BBQ Restaurants, Best BBQ Joints in America, Pork Barrel BBQ - Competition BBQ Team, Pork Barrel BBQ - Events, Pork Barrel BBQ - In The Community, Pork Barrel BBQ - News, Pork Barrel BBQ Restaurant | No Comments »

Pork Barrel BBQ Restaurant Coming to Del Ray Neighborhood in Alexandria, Virginia

Monday, August 31st, 2009
Pork Barrel BBQ Teams with Mango Mike’s Mike Anderson, and Bill Blackburn to Bring Award Winning BBQ to Washington, D.C. Region

Pork Barrel BBQ is pleased to announce that we have teamed with Mike Anderson and Bill Blackburn, two of the area’s top restaurateurs, to bring a Pork Barrel BBQ Restaurant to the Del Ray Neighborhood in Alexandria, Virginia. The restaurant, which is currently under construction, will be in the heart of Del Ray on Mt. Vernon Avenue near St. Elmo’s Coffee Pub and The Dairy Godmother.

“We are honored to team with Mike Anderson and Bill Blackburn who have decades of success running restaurants and are leaders in the Alexandria community,” said Brett Thompson, CEO of Pork Barrel BBQ, and a Del Ray resident.

Heath Hall, Mike Anderson, Bill Blackburn and Brett Thompson at the site of the new Pork Barrel BBQ Restaurant in the Del Ray neighborhood in Alexandria, Virginia.

“Heath and Brett know award winning BBQ, and Bill and I know how to run great restaurants – this is a perfect combination and we can’t wait for our Pork Barrel BBQ restaurant to open its doors next spring,” said Mike Anderson, founder of Mango Mike’s, which has been operating in Alexandria since 1996. “Del Ray has been waiting a long time for great BBQ, and we are excited to team with the Del Ray BBQ Boys in bringing Pork Barrel BBQ to the neighborhood,” said Bill Blackburn.

“Brett and I are excited about the opportunity to bring Pork Barrel BBQ to Del Ray and we can’t imagine better partners to do it with than Mike and Bill,” said Heath Hall, President of Pork Barrel BBQ.

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Los Angeles Times – Kansas City barbecue, the art of the heartland

Saturday, August 22nd, 2009

I have to admit, I don’t usually read, or think good things about the Los Angeles Times – but I have to give huge credit to Catharine Hamm, who really seems very wise.  At Pork Barrel BBQ, as two guys from Missouri, we love Kansas City BBQ and the KC Style of BBQ – especially Oklahoma Joes, Arthur Bryant’s. Gates and Jack Stacks – read this article to understand her brilliance!

Kansas City barbecue, the art of the heartland

By Catharine Hamm

Los Angeles Times

KANSAS CITY, Mo. – Please don’t tell the family this, but they’re not the only reason I return to Kansas City whenever I can. I love them, of course, but I can talk to them on the phone. We can e-mail. We can Twitter, for crying out loud.

But barbecue is something you have to do in person. And it is best done here in the heartland. Sorry, Santa Maria, Calif. No disrespect to your juicy tri-tip. Forgive me, Lexington, N.C. Your pulled pork is fabulous. And a tip of the hat to you, Memphis, Tenn. Ribs at the Rendezvous are always memorable.

But Kansas City has made an art of this science of slow-smoked meats. So when business brought me back for 36 hours, I knew I could partake at least five times – if I didn’t mind barbecue for a late breakfast. And I didn’t, mostly. But I’ll explain that in a minute.

What I want to explain now is how Kansas City became a barbecue mecca and why you’re not going to hear me talk extensively about Arthur Bryant’s or Gates.

The barbecue legend started with Henry Perry, who is said to have opened a barbecue shack in the early 1900s in downtown Kansas City, Mo. Perry had an employee, Charlie Bryant, who eventually bought him out. Bryant had a brother, Arthur, who took over, opening what writer Calvin Trillin called the best restaurant in the world: the self-named barbecue apex that’s been at 18th and Brooklyn for a half-century or so.

Bryant’s has it all: the feel of a joint that’s just this side of grubby, the ribs that are just this side of heaven, which is where Arthur Bryant (and his brother and his brother’s former boss) now reside, I am certain. Taste the ribs or the sliced meats (or get them to go in the butcher paper) and you cannot help but believe.

Gates, meanwhile, traces its roots to George Gates, who also is said to have worked with Henry Perry. When you enter any Gates restaurant (there are six, including one up the street from Bryant’s), you’re greeted with, “Hi, may I help you?” which always unnerves me because I’m usually having a mental tussle: ribs? Burnt ends? Sliced beef sandwich?

There’s really no wrong answer. In nearly 20 years of Gates-going, I have never had anything less than fabulous, smoky, rich, and tender.

So in this discussion of barbecue, let’s put aside Bryant’s and Gates, because you cannot top perfection.

But you can compete with it. And in this last trip (and two before it), I ate my approximate weight in barbecue just to see if I could find a contender or two.

If you’re K.C.-bound this year – and you’ll find plenty to love about it if you are, including that prices for these feasts often run less than $15 a plate – I offer these suggestions, old and new, fancy and not. My list is by no means complete, because there are said to be about 80 barbecue places here, although recent news reports suggest the economy may have finished off a few of them.

Fiorella’s Jack Stack

If you’re in the mood for Spanish Moorish architecture and many of the city’s 200 fountains, choose the Jack Stack on the Country Club Plaza.

Up till this trip, I’d eaten at the Stack’s at 95th Street and Metcalf Avenue in Overland Park, Kan., and I loved the food. But this time, I chose the Country Club Plaza location in Kansas City, Mo., for a dinner with my cousins and my adopted aunt.

For every meal on this trip, I ordered burnt ends, which are a tribute to Arthur Bryant, who is credited with figuring out that chopping off and serving the crispy parts of the brisket could delight the masses.

Burnt ends aren’t incinerated the way a burger gets when it’s too close to the flame. The best ones are tender in the right spots and chewy-charred in spots. Jack Stack’s were right on. (The Poor Russ sandwich is made of burnt ends, and previous encounters with that gets my stamp of approval.)

Stack’s also has ribs: pork and beef, of course, and also crown prime rib and lamb, which I’ve not tried. The sides are stupendous: The beans have a wonderful smoky flavor, and the cheesy corn bake side dish is so good I’d go just for that.

Stack’s Plaza location is the kind of place you’d take out-of-town guests if you were trying to show them everything that’s right with Kansas City. The decor is rich and warm and unobtrusive.

The Plaza is also close to my new favorite place to stay (next to Chez Cousin, of course). Southmoreland on the Plaza, 116 E. 46th St., 816-531-7979, www.southmoreland.com, is a 12-room (plus Carriage House) B&B full of antiques.

I stayed in the Satchel Paige room. With a business rate of $109 and a breakfast worth getting out of bed for (great muffins, pastries and quiche), I found it more than satisfactory.

Danny Edwards

I’d regret my full breakfast only slightly upon arriving at Danny Edwards a little after 11 a.m. Every one of the 70 or so seats was taken, and when a table opened, my college friend Cindy and I grabbed it.

This Southwest Boulevard location in Kansas City, Mo., is new for Danny Edwards, whose father, Jake, was a barbecue legend. Danny (also known as Lil Jake) moved out of an 18-seat downtown shop a couple of years ago to this exposed-beam spot where “Gary B!” and “Mike W!” ring out as heaping plates of ribs and sandwiches come pouring out.

A bite of the burnt ends explained why Gary B and Mike W and, on this day, Cindy M and I were crowding the place: They were crispy-chewy with just the right amount of sauce. I think I am in love. Again. 

Brobecks Barbeque

Please, purists, don’t hurt me. I tried Brobecks in Johnson County, which opened in November 2007, and I liked it. A lot. The problem: Brobecks is not, strictly speaking, Kansas City barbecue. Instead, it relies on rubs, not sauces (although it has sauces too).

So I strayed off the farm and tried this Tennessee barbecue. I had the Tennessee Porker – pulled pork – and it was worth every guilty mouthful. But I also did the burnt-end dinner (served dry, without sauce) and found it delicious.

We also loved the steak fries and, most of all, the homemade potato chips, and Cindy noted that Brobecks gets extra credit because it offers dessert. We had to skip it because we were headed to our next stop. 

Hayward’s Pit Bar-B-Que

Minutes before the clock struck 9 p.m., we walked into Hayward’s, also in south Johnson County. I’m sure the folks would rather have stuck shards of glass in their eyes than serve one more customer, but we were on a mission, and they were gracious.

I’ve been a big Hayward’s fan almost since it opened in 1972 about two miles north of where it is now. I’ve never had a bad bit of barbecue there, but that night wasn’t the best I’ve ever had (though we did love the sweet potato fries). The 220-seat restaurant is not too jointy, not too snooty – you could take the in-laws and they’d feel comfortable.

We were near Gates (the Leawood location). I wanted to try it again. Or we could swing over to Oklahoma Joe’s in Kansas City, Kan. Maybe we could make it to 85th Street and B.B.’s Lawnside BBQ in Kansas City, Mo., where the smoking pit is more than a half-century old. But I just couldn’t. One more mouthful and I was sure I was going to drop dead.

At least I would have died happy. 

Know Your Barbecue Styles

The word “barbecue” is thought to have derived from the Taino and Carib peoples of the Caribbean and South America, who slowly roasted meats over a bed of coals called a barbricot, which the Spanish pronounced “barbacoa.”

In his book Savage Barbecue, author Andrew Warnes theorizes that Europeans who encountered this way of cooking mixed the word “barbacoa” with “barbarian,” and the word “barbecue” was born.

It’s not always easy to say what barbecue is, but purists will say what it is not: It is not grilling meat over an open flame. Barbecue is a slow method of cooking – low heat, lots of time, lots of patience. Sauce may play a part, but might not be part of the cooking process.

Here’s a look at some of the regional differences.

Kansas City Barbecue. The sauce tends to be tomato-based, with molasses or brown sugar. It doesn’t soak in; it sits on top. Meat may be beef, pork or poultry.

Texas Barbecue. Beef brisket is king, and the sauce is spicier and thinner than the K.C. version.

South Carolina Barbecue. This is pork (shredded or pulled), and the sauce might be yellow, because it’s mustard-based. Coleslaw is part of the picture.

North Carolina Barbecue. Sauce tends to be more vinegar-based, with pepper. In the western part of the state, it may have a hint of tomato.

Memphis Barbecue. Relies on spiced rubs; sauce may be an afterthought.

Kansas City-Area Spots

Fiorella’s Jack Stack
4747 Wyandotte St.
Kansas City, Mo.
816-531-7427
www.jackstackbbq.com

Other locations:

13441 Holmes Rd.
Kansas City, Mo.
816-942-9141

101 W. 22d St.
Kansas City, Mo.
816-472-7427

9520 Metcalf Ave.
Overland Park, Kan.
913-385-7427

Brobecks

4615 Indian Creek Parkway
Overland Park, Kan.
913-901-9700
www.brobecksbbq.com

Danny Edwards

2900 Southwest Blvd.
Kansas City, Mo.
816-283-0880

Haywards

11051 S. Antioch
Overland Park, Kan.
913-451-8080
www.haywardsbbq.com

Gates

1325 E. Emanuel Cleaver Blvd.
Kansas City, Mo.
816-531-7522
www.gatesbbq.com

Other locations:

1221 Brooklyn Ave.
Kansas City, Mo.
816-483-3880

10440 E. 40 Highway
Independence, Mo.
x816-353-5880

3205 Main St.
Kansas City, Mo.
816-753-0828

201 W. 103d
(103d and State Line)
Leawood, Kan.
913-383-1752

1026 State Ave.
Kansas City, Kan.
913-621-1134

Arthur Bryant’s

1727 Brooklyn Ave.
Kansas City, Mo.
816-231-1123
www.arthurbryantsbbq.com

Other locations:

1702 Village West Parkway
Kansas City, Kan.
913-788-7500

3200 N. Ameristar Dr.
Kansas City, Mo.
816-414-7474

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Pork Barrel BBQ Issues BBQ Challenge to Jessica Ravitz of CNN

Friday, May 22nd, 2009

Jessica Ravitz of CNN wrote the following article on the quest for the best BBQ – I think its obvious that she is from Texas, California or the East Coast (and probably calls the Midwest “flyover” states) because she completely ignores Missouri barbecue in her article.  At Pork Barrel BBQ, we support the exploration of all things BBQ, and encourage Jessica to travel the nation a bit more in her quest – her first stops need to be Gates Bar-B-Q, Arthur Bryant’s, Oklahoma Joe’s in Kansas City, MO and Dickie Doo Bar-B-Que in Sedalia, MO.  Jessica – we at Pork Barrel BBQ will be glad to meet you any day that works for you in Kansas City and take you on a tour – just let us know what works – and best of all, we’ll pay for all your Missouri BBQ!  You can reach us at porkbarrelbbq@gmail.com.  

Read Jessica’s article here:

http://www.cnn.com/2009/TRAVEL/05/22/barbecue.quest/index.html?iref=t2test_travelfri

Quest for the best barbecue

By Jessica Ravitz

(CNN) — If Daniel Vaughn has his way, he said, his newborn daughter will “teethe on a rib bone.”  It’s not that the Dallas, Texas, architect means to channel his inner caveman. He just loves barbecue and, given that his wife doesn’t, is hoping the little one will share his passion for ” ‘cue,” as he calls it.

“My main quest is to find the best in Texas,” said Vaughn, 31, who phoned CNN while he was heading to his 168th barbecue joint since he began his search in August 2006.

So far, listed among his favorites: Snow’s BBQ in Lexington and Kreuz Market in Lockhart.

“The best experience is finding a place you’ve never heard of, a place that’s not on anyone’s list,” he said. “It feels like you’ve really discovered something special.”

Vaughn’s journey, which is chronicled on his blog Full Custom Gospel BBQ (which also features reviews), is just one illustration of how this American culinary tradition has taken hold. It has spawned pilgrimages to out-of-the-way shacks, associations and “societies,” competitive cook-offs and countless debates among those who take this smoked-meat matter most seriously. iReport.com: Vaughn’s tasty experience at Kreuz Market

“It’s a combination of flavors, sights, smells, sounds, people and stories,” said Mark Dunkerley, 32, of Nashville, Tennessee, who embarked on his own barbecue quest last fall (a road trip spanning four Southern states) and named The Bar-B-Q Shop in Memphis, Tennessee, as his top pick. “Anything you spend six to 18 hours preparing, it’s more than a meal. It’s an event.” Check out some iReporter BBQ joint recommendations »

This “event” became possible about half a million years ago, when humans discovered fire. For about 250,000 years, humans have been throwing meat on and around the flames, said Steven Raichlen, best-selling author of “The Barbecue Bible.”

But the 16th century Spanish explorers to the Americas first chronicled the unique cooking technique that became barbecue when they came across the Taino Indians of the West Indies using a barbacoa, their word for a wooden framework propped above flames, to smoke meat.

It was a way to preserve meat and was later popularized by the poor and slaves, who didn’t have refrigeration, explained Amy Mills, daughter of barbecue’s legendary champion pit master and restaurateur, Mike Mills, with whom she co-wrote “Peace, Love, and Barbecue.”

The smoking approach was also useful in that it tenderized lesser cuts of meat, said Mills, whose father is behind the ribs celebrated at 17th Street Bar & Grill in Murphysboro, Illinois, and Memphis Championship Barbecue in Las Vegas, Nevada.

“Today, barbecue has enjoyed a renaissance,” securing its berth as “America’s original comfort food,” which is especially important in these tough economic times, when supporting local and affordable businesses is more popular than ever, Mills said. “It’s the most democratic food group. You can come into a barbecue restaurant and find people in ties and people in overalls. … You leave your title at the door.”

Depending on where you are, the meat and smoking wood that is used, the sauce (if there is one) or the rub, barbecue can mean many different things, Raichlen, the best-selling author, journalist, cooking teacher and TV host pointed out.

While it’s pulled pork with vinegar sauce in most of North Carolina, Raichlen said barbecue is, for example, mutton with butter and Worcestershire sauce in Owensboro, Kentucky, grilled bratwurst in Sheboygan, Wisconsin, and oysters on the half-shell with chipotle sauce in Tomales Bay, California.

“We live in a world of homogenization,” he said. Barbecue is “the last bastion of regional culture, and I think that’s one reason we prize it so dearly.”

Fans, in fact, prize barbecue for a multitude of reasons. For city slickers, who live in places where backyard smokers are not viable or even legal, a country jaunt for some finger-licking meat can be an escape. And the time, sweat and, indeed, “labor of love” shown by those who run these establishments, as Dunkerley of Nashville puts it, is something to behold and honor.

The slow food, which bucks the nation’s fast-food focus, is “a backlash against the hustle and bustle of daily life,” said Carolyn Wells, executive director and co-founder of the 10,000-member Kansas City Barbecue Society, which she calls “the world’s largest organization of barbecuing and grilling enthusiasts.”

“It’s not a solitary pursuit,” she said. “It’s something you do with your family and friends.”

This might be why barbecue is, for Frank Beaty, a reminder of different times and people. iReport.com: Beaty’s barbecue recommendations

He may live in Las Vegas, Nevada, today, but Beaty, 55, grew up in Texas, the grandson of Dempsey Davis, a man who “grew his own meat.” Using an “old brick smokehouse,” in Paris, Texas, Beaty said Dempsey practiced what he preached.

“My granddad said two things about barbecue,” Beaty said. “If you have to have teeth to eat it, it’s not right. And if you have to put sauce on it, it’s not right.”

For 35 years, wherever he’s traveled as a festival producer, Beaty said he’s always been on the lookout for the best and most tender barbecue a town can offer. One of his top choices, a surprise even to him: Everett and Jones in Oakland, California.

“Texas has the best barbecue, but somehow Everett and Jones migrated from the south,” Beaty said.

Because his wife will rarely join him, Vaughn — the man on a mission in Texas — counts on some friends to help him on his traveling feeding frenzy. In March, he said he and two cohorts outdid themselves, setting a record: 10 barbecue restaurants in one day.

“You get the meat sweats, where you rub your brow and it comes away smelling like smoke,” he said with a laugh. “But you get used to it.”

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BBQ & Spice Rub Links

Saturday, May 16th, 2009

We spend entirely too much time searching the web for information on BBQ, Barbecue, Barbeque and Spice Rubs!  We thought we would create a page that has some of our favorite BBQ and Spice Rub links – we will add to this page over the coming days and months – if you have a favorite BBQ or Spice Rub link, or own your own Barbeque or Spice Rub company and want to be included on this page – please send us an email to porkbarrelbbq@gmail.com.  Also, if all this reading makes you hungry – please visit our favorite BBQ and Spice Rub site and be sure to order some of our All American Spice Rub!

Best BBQ Joints in America

BBQ Joints Around the World
  • Bodean’s in London – Next time you’re in London and you’re craving a little bit of home why not drop into one of Bodean’s locations in Soho, Tower Hill, Clapham, Fulham, or Westbourne Grove?  Read Our Review
BBQ Recipes
Food Shows and Sites
Local Organic Butchers and Grocery Stores
Our Favorite BBQ Twitters

The Tools of the BBQ Trade

Grills and Smokers
Supplies
  • Chimney Smoker – An essential tool – your coals are ready in 15 minutes, and you never have to use lighter fluid!
  • Hardwood Lump Charcoal – The best way to cook – burns hot and true, and contains no additives to ruin the taste of your barbeque or spice rub.
  • Meat Thermometer – The only way to know that its done and safe – nothing is worse than undercooked BBQ!
Other Great BBQ Sites
  • The Salt Lick – BBQ joint outside Austin, Texas – if we ever get to Austin, this one looks like it will make it on our Best BBQ Joints in America list.

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Best BBQ Joints in America – Dickie Doo Bar-B-Que (Sedalia, MO)

Friday, April 24th, 2009

About half of my formative years were spent roaming the streets of Sedalia, Missouri.  If you’re not familiar with Sedalia it’s a small town of about 21,000 folks about an hour and a half to the East of Kansas City.  Sedalia has a few claims to fame:

1.) During the Great Depression it was judged to be the second most economically damaged city behind Gary, Indiana – not a great claim to be able to make, but a claim none the less.
 
These are all interesting facts, but the two Sedalia claims to fame I particularly remember deal with food – the Guber Burger at the Wheel Inn and the BBQ at Dickie Doo Bar-B-Que! I’ll save the Guber Burger and the Wheel Inn for another post – this post is about one of the Best BBQ Joints in America – Dickie Doo Bar-B-Que! 
 
It was always a special event for us to get in the car and head to Dickie Doo Bar-B-Que when I was a kid.  Over the years some things have changed (it has a much larger and more diverse menu), but the thing I remember the most has stayed the same - Dickie Doo-Bar-B-Que has the best B.B.Q. Beans I’ve ever had – they are amazing and will put a smile on your face!!  The ribs are good as are the other BBQ dishes.  I can’t speak for some of the non-BBQ dishes, because I never get them, but others who have seemed happy.  If you’re ever in Sedalia drop into Dickie Doo’s and enjoy a great meal. Check them out on the internet for more information.  If you’re looking to make some great BBQ Beans of your own visit Pork Barrel BBQ’s website and order some of our Pork Barrel BBQ Sauce and All American Spice Rub!!! 

2.) Since 1901, the Missouri State Fair has been held in Sedalia.

3.)Scott Joplin, the “King of Ragtime” music made Sedalia his adopted home.

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Best BBQ Joints in America – Jammin’ Joe’s BBQ (New Baltimore, VA)

Saturday, April 18th, 2009

Jammin JoesIf you live in the Washington, D.C. area and travel to Charlottesville, VA on Route 29, then you probably know about on of our favorite roadside BBQ joint’s – Jammin’ Joe’s BBQ!

Jammin’ Joe’s address is: 5282 Lee Highway in New Baltimore, VA (5 miles South of Gainesville on Route 29) – BE CAREFUL- it is easy to miss, but you will be sad for the rest of the day if you miss it (trust me, I know). They operate out of a mobile BBQ trailer that looks like a log cabin. They were one of the inspirations behind us deciding to start Pork Barrel BBQ – it showed us that if you deliver quality product, even if its on the side of a highway, the people will come!

We are a huge fan of their Pulled Pork Sandwich – they provide a very generous portion, with a great sauce. Also, be sure to try their beans, I think they use 7 different beans! Check them out at on the web and in person next time you’re in New Baltimore, VA. They are big BBQ competitors and have recently opened a Florida location – be sure to try them out – you can say you knew about them before they become a household name!
 
You should also stop by and check out Pork Barrel BBQ on the web before we become a household name!  Stop by and get some of our All American Spice Rub!

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Best BBQ Joints in America – Oklahoma Joe’s Barbecue (Kansas City, MO)

Thursday, April 16th, 2009

Oklahoma Joe's

Have you ever wondered what it would be like to have a great lunch inside a gas station? If so, look no further than Oklahoma Joe’s in Kansas City, Kansas. Oklahoma Joe’s Barbecue is situated inside of a Shamrock Gas Station – why not fill up your stomach at the same time you fill your car up?

Oklahoma Joe’s was conceived of on the competitive barbecue circuit in the early 1990s. The team that eventually went on to open Oklahoma Joe’s was know as “Slaughterhouse Five” and they won many Grand Championships, including the American Royal. Their first restaurant, Oklahoma Joe’s Barbecue and Catering opened its doors in January 1996 in Stillwater, Oklahoma and their Kansas City location opened a few months later in August 1996. The Oklahoma location is now closed, but the Kansas City restaurant is going stronger than ever, in fact a second location has been opened in Olathe, Kansas.

Oklahoma Joe’s has been featured on CBS Sunday Morning, The Food Network and PBS to name a few. Zagat rated Oklahmoa Joe’s as “Excellent” and the hometown Pitch Weekly gave it 3.5 Stars.

I’m a fan of the beef brisket, but can honestly say I’ve never had a meal at Oklahoma Joe’s that I didn’t enjoy and the novelty of the ambiance even makes the food taste better. Next time you are in Kansas City, Kansas stop by and give Oklahoma Joe’s a try. You can check them out on the web here.

Now go fill up your stomach and your car!!!  If you’re not in Kansas City and your looking for great bbq be sure to visit Pork Barrel BBQ on the web!

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Best BBQ Joints in America – Arthur Bryant’s (Kansas City, MO)

Tuesday, March 31st, 2009

You are sure to get a healthy argument in Kansas City over where to get the best BBQ.  Folks in Kansas City tend to be loyal to their favorite BBQ Joint like your dog is loyal to you.  One of the BBQ Joints that can claim as large of a loyal following as any in Kansas City is Arthur Bryant’s.

Arthur Bryant was know as the “King of Ribs” and some have called him the most renowned barbequer in the history of barbeque.  Arthur got into the barbeque business when he visited his brother Charlie, who worked for Henry Perry who started the Kansas City barbeque tradition.  Arthur never left Kansas City and the world of barbeque after this visit.  After Henry and Charlie died, Arthur took over the business and perfected the sauce.  About the sauce, he once said, “I make it so you can put it on bread and eat it.”

Arthur Bryant’s many loyal fans include New Yorker columnist Calvin Trillin, who once called Bryant’s the best restaurant in the world.  Over the years a number of Presidents have dined at Bryant’s, including Harry Truman (the Kansas City areas hometown President), Jimmy Carter and Bill Clinton.  Other well known celebrities who have dined at Bryant’s include Steven Spielberg, George Brett, Wilt Chamberlain, Robert Redford and Jack Nicholson.

Bryant’s slow smokes its meats with a combination of hickory and oak woods (Pork Barrel BBQ’s favorite mix of smoking woods) to perfection.  Step up to the counter and order a beef sandwich with white or wheat Wonder Bread.  The man behind the counter slaps down the bread, puts at least a half pound of meat on the bread and then provides a generous slathering of sauce. There is literally enough meat on the sandwich for two or three meals!!!  Don’t forget to add fries, beans and a good helping of pickles and wash it all down with a Boulevard Wheat Beer – Kansas City’s hometown beer.

You’ll find the original Arthur Bryant’s at 1727 Brooklyn Avenue, in downtown Kansas City.  In recent years one has opened up at the Ameristar Casino and at the Legends at the Kansas Speedway. Check out Arthur Bryant’s on the web.

If you need anymore convincing just look at the picture at the top of this blog post and try not to drool all over yourself.

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