Restaurateurs partner on highly anticipated pop-up restaurant.

Washington, D.C. (PRWEB) January 30, 2012

Pork Barrel BBQ co-founders Heath Hall and Brett Thompson along with their restaurant partners “Mango” Mike Anderson and Bill Blackburn are thrilled to be loaning the currently unoccupied space adjoining their Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria to Del Ray’s favorite chef and one of Washington, D.C.’s top chefs, Will Artley, for the opening of a special pop-up restaurant. Artley’s limited engagement restaurant, dubbed Project 2312 will host 41 guests per seating during its limited run from Monday, January 30 through Monday, February 6.

The highly anticipated Project 2312 pop-up restaurant is a first for Artley and the Del Ray community. Reservations for Project 2312 were sold out within 5 hours of Artley tweeting the RSVP phone number last week.

Chef Artley is planning an a la carte menu that will include a selection of hot and cold appetizers and 5-6 entrée options chosen from his greatest hits, along with craft cocktails, a limited wine selection and Pork City beer. Expect to see items like Salt Roasted Beat “Cannoli” with whipped Citrus and Cobb Terrine with Crispy-Smoked Pork Ears among the menu selection. Artley will also offer customers fare from a pickling bar with a selection of unique and creative pickles including pickled sunchokes, green beans and baby carrots.

“It is a great honor for me to open Del Ray’s first pop-up restaurant and bring my cutting edge cuisine back to the community I call home,” said Artley, chef of Project 2312. “The opportunity to reconnect with my old kitchen crews and cook for the neighborhood that made me the chef I am today is just an amazing feeling!”

Artley, who has been consulting with the Pork Barrel BBQ team on their recently opened barbecue restaurant, is most widely known for his role as chef of the Evening Star Café.

“Chef Artley has become a great friend and culinary mentor of mine and I’m excited Pork Barrel BBQ is able to support his passion for creating distinctive and delicious cuisine by playing a small role in his Project 2312 pop-up restaurant,” said Hall. “His passion for food is contagious and I’m certain diners who have been lucky enough to snag one of the limited seats will leave with a bittersweet feeling satisfied by their meal, but disappointed in the realization it was most likely their first and last meal at Project 2312.”

Hall and a handful of acclaimed DC area chefs will make special appearances during the limited engagement of Project 2312 and cook alongside Artley.

If you weren’t able to secure an RSVP to Project 2312 before reservations were sold out there are still two options. Project 2312 is accepting walk-ins on a first-come, first-served basis for seating at the bar, or you can venture next door to Pork Barrel BBQ and celebrate Meat Week 2012 with a special Meat Week Sampler Patter, which includes 1/4 pound of brisket, 1/4 pound of pulled pork, 1/4 chicken, 3 ribs, 1 Texas brisket sausage link and your choice of 2 sides for $20.12 on Tuesday, January 31.

Find out more about Meat Week and the first tasting of Pork Barrel BBQ’s latest sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce here.

For more information about Pork Barrel BBQ, visit www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) and the company’s blog.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the Safeway National Capital Barbecue Battle in 2011, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

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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!!

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!

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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We are pleased to announce that Sam Ellison is joining the Pork Barrel BBQ team. Sam hails from Austin, Texas a town renowned for its smoked brisket and breakfast tacos. Sam’s family owns a ranch in Baileyville, Texas where he spent his childhood weekends branding Hereford cattle. He learned his love of BBQ from his Uncle Wright who served heaps of brisket, sausage and pork at weekend cattle work days.

Sam attended the University of Texas at Austin where he majored in Middle Eastern Studies. His academic career was interrupted by National Guard tours in both Iraq and Afghanistan.

He honed his BBQ skills cooking for his brothers in the Alpha Epsilon Pi Fraternity. In his free time he enjoys hiking, cycling, horror movies, live music, beer drinking and of course cooking and eating BBQ.

Last weekend, Pork Barrel BBQ’sCompetition BBQ Team headed to Kansas City, Missouri to cook against hundreds of the nations top barbecue pitmasters at the 32nd Annual American Royal Barbecue. Known throughout the world of barbecue as the World Series of Barbecue, the American Royal was first held in 1980 and has grown from humble beginnings into the largest barbecue conteston the planet. There are two contests held during the American Royal. The Invitational, held on Saturday, is an invite only contest made up of teams that have won at least one Grand Championship in the past year. The Open, held on Sunday, is open to anyone wishing to participate and usually attracts upwards of 500 teams.

This marked Pork Barrel BBQ’s second time competing in the American Royal Open and our first time competing in the American Royal Invitational. We earned our invitation to the 32ndannual American Royal Invitational contest by winning the Grand Championship at the 2011 Safeway National Capital Barbecue Battle in Washington, DC, the nation’s largest barbecue festival.

In Saturday’s American Royal Invitationalwe were ecstatic to finish 26th out of 142 of the best teams in the world of competition BBQ!

Pork Barrel BBQ Takes 10th Place in Brisket in the 32nd Annual American Royal Barbecue Invitational Contest

Our finishes in each of the categories were:

Chicken – 41st
Ribs- 60th
Pork- 70th
Brisket- 10th

In Sunday’s American Royal Open we continued our strong weekend by finishing 40th out of 483 teams! Finishing in the top 10% of such a large and accomplished number of teams was a thrill for us!

Pork Barrel BBQ Takes Sixth Place in Chicken at the 32nd Annual American Royal Barbecue Open Contest

Our finishes in each of the categories were:

Chicken- 6th
Ribs- 120th
Pork- 128th
Brisket- 159th

On top of this, Pork Barrel BBQ got it’s first perfect 180 score in the Dessert category in the American Royal Open Dessert contest thanks to the amazing mixed berry cheesecake cooked by Heath’s parent’s Rex & Barbara!!!

It was a huge thrill for us to cook in our home state of Missouri and in one of the BBQ hot spots of America! Beyond the success we had on the smoker, it was an amazing chance for us to hang out with some of our BBQ heroes, mentors andfriends as well as catch up with friends and family who live it Missouri (Thanks for all your help Joe andBob!!). It is always special when we get to hang out with great pitmasters and friends like Rod Gray of Pellet Envy, Pat Burke of Tower Rock, Mike Mills of 17th Street Bar & Grill, Dave Raymond (AKA Sweet Baby Ray) BBQ Sauce God and founder of Sweet Baby Ray’s, Neil Strawder of Bigmista’s BBQ, Danielle Dimovski of Diva Q, Tuffy Stone of Cool Smoke, Paul Huff of GoneHoggin.com, George Shore of Pitmaker and so many more!!!!

Heath& Brett withBBQ Legends Mike Mills, Dave Raymond (AKA - Sweet Baby Ray) and Pat Burke!

With BBQ Pitmasters Neil Strawder, Mike Mills, Tuffy Stone, Pat Burke and Culinary Students

In addition to the main competitions Heath cooked in the Kansas City Barbecue Society’s Grillmaster’s Series against Danielle Dimovski of Diva Q. The battle between the U.S. and Canada was held on the stage of the KCBS Great American BBQ Tour led by Mike and Chris Peters. Last year Pork Barrel came out on top against one of the legends of BBQ, Johnny Trigg. Heath made it back to back wins at the Royal by gaining the stomach’s of the judges in his Steak Battle against Diva Q!

Heath and Diva Q at the KCBS Grillmaster Steak Cookoff

Check out the Kansas City Star’s coverage of the American Royal and Pork Barrel BBQ!

It’s been a long season the BBQ circuit for Pork Barrel BBQ, but it’s not quite over yet. We’ll be loading up our trailer and heading to Lynchburg, Tennessee in a couple weeks to compete in the most prestigious of all the BBQ contests, The Jack Dainel’s World Championship Invitational Barbecue!!!

With football season just about to kickoff let Pork Barrel BBQ help you get ready for this fall’s tailgating season with our Pork Barrel BBQ Guide To Tailgating!

Where has the summer gone? It is hard to believe that the college and NFL football seasons begin in just a few weeks – I’m heading to my first game of the season this Friday night in Baltimore where I’ll catch my hometown team, the Kansas City Chiefs take on the Baltimore Ravens in a preseason game. The only thing better than the kickoff of the 2011 season will be the tailgate parties going on from coast to coast this fall!

Pork Barrel BBQ is proud to offer BBQ and football fans across the nation a copy of our inaugural cookbook, the Pork Barrel BBQ Guide To Tailgating. Our guide to tailgating is filled with award winning recipes and grilling tips that will ensure your next tailgate party gets you inducted into the Tailgating Hall of Fame!!

We were founded in December of 2008 at the peak of the economic crisis and thanks to the loyal support from you, our customers, we’ve been able to grab a piece of the American Dream. We are offering the Pork Barrel BBQ Guide to Tailgating FREE of charge during these economically difficult days as a way of saying “Thank You” for helping us go from a company that was selling sauce out of our houses and online at  to one that now sells our BBQ Sauces and Spice Rub in over 1,500 stores in 40 states.

Click here to download your free copy of the Pork Barrel BBQ Guide To Tailgating and you’ll be grilling like a pro in no time! Want to be on the list for more free recipes and BBQ tips? Click here to join our mailing list.

It is hard to believe how quickly time flies when you’re having fun. 2011 marks the third season the Pork Barrel BBQ Competition BBQ Team will be competiting in Kansas City Barbecue Society (KCBS), Memphis in May (MIM) and Memphis Barbecue Network (MBN) sanctioned events on the national competition BBQ circuit. We’ll be cooking at some of the most prestigious contests in the country, hitting some first year contests and contests we’ve never cooked at and returning to the site of our first professional contest, the Safeway National Capital Barbecue Battle in 2011.

We are proud to announce that Wagshal’s will once again be the official meat sponsor of the Pork Barrel BBQ Competition BBQ Team in 2011!!! A big thanks to Bill, Aaron, and Brian for all their support and for providing the highest quality meats in the nation!! Whether you’re a competition BBQ team or a backyard grillmaster check out Wagshal’s for all your meat supplies and don’t forget to try their Iberico Pork (you won’t regret it)!!!!!

Here is the list of contests we plan to attend in 2011 (more may be added as the year goes on). If you are near any of these contests stop by and say hi!!!  Hope to see you all along the BBQ Trail in 2011!!!!

Pork Barrel BBQ Competition Team 2011 Schedule of Contests

April 15-16 – Capital City Cook-Off (Jefferson City, MO)
April 22-23 – BBQ Capital Cookoff (Lexington, NC)
May 11-14 – Memphis in May (Memphis, TN)
May 20-21 – Middletown BBQ Cook-off (Middletown, DE)
June 3-4 – Beltway BBQ Showdown (Upper Marlboro, MD)
June 17-18 – Sedalia Lions MO Blues Cruise & BBQ Fest (Sedalia, MO)
June 25-26 – Safeway National Capital Barbecue Battle (Washington, DC)
July 8-9 – 4th Annual Wellsville BBQ Cookoff (Wellsville, MO)
July 29-30 – 1st Annual Bluemont BBQ Bash (Bluemont, VA)
August 5-6 – Laurie Hillbilly BBQ (Laurie, MO)
August 12-13 – 10th Annual Maryland BBQ Bash (Bel Air, MD)
September 2-3 – Windsor Septemberfest Cookoff (Windsor, MO)
September 9-10 – Pickin in the Panhandle (Hedgesville, WV)
September 16-17 – Recovery Fest (Glen Allen, VA)
September 22-24 – Murphysboro Barbecue Cook-off (Murphysboro, IL)
October 1-2 – The America Royal (Kansas City, MO)
October 14-15 – Smoketoberfest BBQ Challenge (Chambersburg, PA)
November 4-5 – Hog Happnin’ (Shelby, NC)

Pork Barrel BBQ is excited to announce that we’ve teamed up with Reser’s to offer 3 lucky winners a BBQ Bonanza Prize Pack featuring Pork Barrel BBQ products, Reser’s products and a Weber Grill.

Are you grilling this Memorial Day weekend?  Post a photo or video and WIN a Weber Grill!!!  We want to see you in grilling action with our products this weekend!

How to Enter:

STEP 1: Like both Reser’s and Pork Barrel BBQ on Facebook.

STEP 2: Post a photo or video of your Memorial Day BBQ with our products on our Facebook pages and tag us.

Entries must be made by Tuesday, May 31st to be valid for this contest.  Three winners will be announced on Wednesday, June 1st before noon Pacific Standard Time. Keep an eye on our Facebook, Twitter and Blog pages for the names of the three winners.  Good Luck and Good grilling!!!

The Pork Barrel BBQ and Reser’s BBQ Bonanza Prize Pack includes:

Weber One-Touch Silver Charcoal Kettle Grill (First Place)
Weber Smokey Joe Gold Charcoal Grill (Second and Third Place)
Reser’s American Classics Deli Salads (Cole Slaw, Potato Salad, Macaroni Salad)
Stonemill Kitchens Artichoke Jalapeño Dip
Reser’s Baja Cafe Salsa
Reser’s Rainbow Parfait
Reser’s Baked Beans
4 Beverage Coozies
Pork Barrel BBQ Sauce Collection (Original, Sweet & Mustard BBQ Sauces)
Pork Barrel BBQ All-American Spice Rub

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!!