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!
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!
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.
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.
“[C]ompiled a list of 50 of the most tender, finger-licking, good-to-the-bone barbecue blogs out there. If you love cooking, barbecue, good food, or all of the above, you should definitely check them out. These blogs were chosen because they demonstrate expertise and passion, are updated frequently, and are especially user friendly.”
We are honored to be among their top 50 which is comprised of some of our favorite barbecue blogs. When we want to find out what is going on in the world of barbecue we head to the internet and check out what some of our favorite folks in the world of barbecue are saying. This top 50 list contains some of our favorite blogs to check out, among our favorites are:
A BBQ Nation - by Clint Cantwell and the Smoke In Da Eye Team
Washington, DC (October 18, 2010) – Pork Barrel BBQ today announced Whole Foods Market (NASDAQ: WFMI) has now added Pork Barrel BBQ All American Spice Rub to join the Award Winning Pork Barrel BBQ Original and Sweet BBQ Sauces to their shelves in their Mid-Atlantic Region. Grocery shoppers and BBQ lovers can now find Pork Barrel BBQ rub in Whole Foods stores in Kentucky, Maryland, New Jersey, Pennsylvania, Ohio, Virginia & Washington, D.C.
Just in time for the holiday season, customers can purchase Pork Barrel BBQ All American Spice Rub at their local Whole Foods and enjoy both the taste and quality of the award-winning rub and sauce. Whole Foods selected Pork Barrel BBQ because the company and its premium BBQ products align with Whole Food’s commitment to offering the highest quality and least processed foods. The All American Spice rub can be found in the spice aisle, right next to Old Bay seasoning.
Ways to Use the All American Spice Rub / Dry Rub
Pork Barrel BBQ’s All American Spice Rub / Dry Rub is a special dry rub blend of herbs and spices that is sure to provide a distinctive flavor to all your meals – both on and off the grill. Its an amazing dry rub for ribs – but don’t just reach for our All American Spice Rub when you’re looking for a rib rub; try it with vegetables, dips, sauces, and in drinks. We hope you will experiment with our All American Spice Rub and share with us the ways you have found to enjoy the product.
The following are ways that Pork Barrel BBQ fans have used the rub:
• It is great as a dry rub for meats, poultry and fish. It marries well with beef, pork, lamb and chicken. Bring the meat to room temperature, coat the meat with olive oil, rub on a generous amount of the spice mix and cook as you normally would on your grill, in your smoker, on your stove, or in your oven.
• If you like Bloody Mary’s, then wet the lip of the glass and use our spice mix instead of salt to rim the drink.
• Spice up your nachos by adding our spice mix to your cheese prior to melting.
• Sprinkle the spice mix on a salad and then mix a small amount with olive oil as a bread dip to eat with the salad.
• If you like pumkpin seeds, try using our spice mix instead of the recommended spices.
• For a new taste to your morning eggs, use the spice mix instead of salt and pepper.
• As a popcorn topping, simply sprinkle on top of a fresh bowl of popcorn.
• On sushi (no joke – someone emailed us a note that they LOVE this), mix with soy sauce as an alternative to wasabi.
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 one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub are now 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 “People’s Choice” award for best bbq sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society bbq competition accolades. For more information, visit www.PorkBarrelBBQ.com.
Fort Riley, Kansas(October 7, 2010) – America’s top competitive barbecue team, Pellet Envy, and Pork Barrel BBQ, a national award-winning barbecue sauce company, fired up their smokers and cooked a free dinner for 250 troops and their family members at USO Fort Riley on Thursday, Oct. 7.
The executives from both companies presented the USO with a large check representing $6,072.21 in donations gathered from around the country to support the USO’s effort to complete its outdoor picnic area and patio. They also included a new Horizon Classic smoker.
“Without the service of the brave men and women of the U.S. armed forces, we wouldn’t be able to enjoy the freedoms we are blessed with as Americans. It is truly an honor to serve the defenders of America with the most American of meals – a barbecue dinner,” said Rod Gray, founder of Pellet Envy.
Pellet Envy, the reigning Kansas City Barbecue Society Team of the Year, is a nationally recognized competitive barbecue team based in Kansas City. Founded in 2001 by Rod and Sheri Gray, the Pellet Envy Team has competed in nearly 300 events across the country since its inception. Pellet Envy has won more than 65 championships and has been invited to compete in the prestigious Jack Daniel’s World Championship Invitational Barbecue competition seven times since 2002.
“We wanted to give back to the troops and families stationed at Fort Riley and say ‘thank you’ for all that they have done to serve our country and defend freedom,” said Brett Thompson, CEO and co-founder of Pork Barrel BBQ. “We’re glad we can provide the troops with a brand new grill and a great patio to where they can enjoy cooking BBQ with fellow service members and their families.”
Pork Barrel BBQ, a Washington D.C. based barbecue sauce company, was founded by two former U.S. Senate staffers in 2008 during the peak of the economic crisis, proving that a company not owned or operated by the federal government could succeed, and that with a good idea, it was still possible to grab a piece of the American dream. Pork Barrel BBQ founders, Heath Hall and Thompson, ran the company out of the basement of their houses, selling their national award-winning barbecue sauces and rub one bottle at a time. In less than one year, their Pork Barrel BBQ sauces and rubs were carried in more than 1,000 stores in 38 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of barbecue, and bring bipartisan flavor to everyone’s next meal.
“We are very excited to have these award-winning barbecuers bring a taste of Kansas City’s legendary barbecue out to Fort Riley,” said USO director April Blackmon. “We are especially grateful to the Kansas City Barbeque Society, Creekstone Farms and Reeser’s Fine Foods for their generous food donations.”
Special thanks to Oklahoma Joe’s Barbecue, Horizon Smoker Company and the Kansas City BBQ Store for donating the new grill, and to Old Hickory Pits and Ashman Manufacturing for contributing to the success of this event.
About Pellet Envy
Pellet Envy, is a championship competition barbecue team based in Kansas City. Founded in 2001 by Rod and Sheri Gray, the Pellet Envy Team has competed in nearly 300 events across the country since its inception. Pellet Envy is the reigning Kansas City Barbecue Society Team of the Year, has won more than 65 Championships and has been invited to compete in the prestigious Jack Daniel’s World Championship Invitational Barbecue competition seven times since 2002. In addition to participating in barbecue competitions, Pellet Envy hosts a Competition Cooking School for barbecue enthusiasts several times each year and is sponsored by Greased Lightning and EZ Grill. To learn more about Pellet Envy and its sponsors, visit www.pelletenvy.com or connect with Pellet Envy on Twitter @pelletenvy, Facebook, and the company’s blog, All Things Barbecue.
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 one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub are now 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 “People’s Choice” award for best bbq sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society bbq competition accolades. For more information, visit www.PorkBarrelBBQ.com.
About the USO
The USO (United Service Organizations) lifts the spirits of America’s troops and their families millions of times each year at thousands of places worldwide. It provides a touch of home through centers at airports and military bases, top quality entertainment and innovative programs and services. The USO also provides critical support to those who need us most, including forward-deployed troops and their families, wounded warriors and their families, and the families of the fallen.
The USO is a private, non-profit organization, not a government agency. It relies on the generosity of volunteers and donors. In addition to individual donors and other corporate sponsors, the USO is supported by Worldwide Strategic Partners American Airlines, AT&T Inc., BAE Systems, The Boeing Company, Clear Channel Communications, The Coca-Cola Company, Gallery Furniture, Lockheed Martin, Microsoft Corporation, Northrop Grumman Corporation and TriWest Healthcare Alliance. The USO is also supported through the United Way and Combined Federal Campaign (CFC-11381). To join this patriotic mission and to learn more about the USO, please visit www.uso.org.
Click below for our BBQ sauce coupon – its a first for Pork Barrel BBQ – our first manufacturer’s coupon! Simply click on the image below to download a pdf of the in-store deal for 50 cents off any one Pork Barrel BBQ product. You can find our products at your local grocery store, including Safeway, Whole Foods, Schnucks, Harris Teeter, Cost Plus World Market, Wegmans, Bloom, My Organic Market, SaveMart, Lucky, Martins, Balducci’s – and many more – just click on our Store Locator to find our products near you – http://www.porkbarrelbbq.com/store-locations/. Don’t miss this BBQ sauce and rub deal - it expires on 9/30/10! Thanks again for all your support of Pork Barrel BBQ!
Pork Barrel BBQ Sauce Tops Men’s Health Magazine Blog Bottled BBQ Favorites
Washington, DC (PRWEB) July 22, 2010
Men’s Health Magazine recently dubbed Pork Barrel BBQ the favorite among bottled barbecue sauces. Taste testers and sauce aficionados picked Pork Barrel BBQ Sauce over several other big name bbq brands currently available on supermarket shelves.
After sorting through a selection of bbq brands of best-selling sauces like Kraft’s Bullseye, Sweet Baby Rays, Annie’s Naturals Organic and Stone Levitation Ale BBQ, the sauce samplers at Men’s Health blog selected Pork Barrel BBQ Sauce as their number one go-to grilling favorite.
The judges were split over preferences for sweet and smoky BBQ, ending in a tie between Pork Barrel BBQ’s Original Sauce for its smoky and “aromatic flavor” and Dinosaur Bar-B-Que’s (http://www.dinosaurbarbque.com/)Sensuous Slathering sweet sauce. Men’s Health Magazine Guy Gourmet blogger Paul Kita wrote about Pork Barrel BBQ Original Sauce – “If you like your sauce smoky, go with Pork Barrel … This is your go-to flovor sidekick for chicken off the grill.”
Pork Barrel BBQ is quickly becoming the preferred bbq sauce for the backyard bbq’er. Since the company started selling BBQ sauces in 2009, all types of bbq’ers – from serious smokers to casual grillers – have taken notice of the sensational sauces. Pork Barrel BBQ’s Original and Sweet sauces have taken home several top awards from the Kansas City Barbecue Society and Memphis in May competitions, including winning the “People’s Choice” award at the prestigious annual Safeway National BBQ Battle in Washington, D.C.
In less than one year since their appearance on the ABC and Mark Burnett reality show Shark Tank, the company has experienced huge growth, and their Pork Barrel BBQ Sauces and Spice Rub are now carried in 1,000 stores in 40 states. Preparations are underway for opening a restaurant in the Del Ray neighborhood of Alexandria, Virginia this fall.
People nationwide can try these award winning sauces for themselves by purchasing them at their local grocery stores such as Safeway, Whole Foods, Schnucks, Harris Teeter and Cost Plus World Market. To find stores near you that carry Pork Barrel BBQ products, visit the online store locator and interactive map at http://www.porkbarrelbbq.com/store-locations.
“We are honored to be voted a favorite bottled bbq sauce by Men’s Health Magazine blog taste testers,” said Brett Thompson, CEO and co-founder Pork Barrel BBQ. “Our Pork Barrel BBQ sauces are available at grocery stores nationwide, and we hope folks will continue to make our award winning sauces a part of their backyard BBQ’s with family and friends.”
For recipes and BBQ tips, visit www.porkbarrelbbq.com/recipe (http://www.porkbarrelbbq.com/recipe).
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 one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub are now 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 “People’s Choice” award for best bbq sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society bbq competition accolades. For more information, visit www.PorkBarrelBBQ.com.
Pork Barrel BBQ wins Peoples Choice Award for Best BBQ Sauce at National BBQ Battle
Washington, DC (June 28, 2010) – Pork Barrel BBQ was awarded the People’s Choice Award for Best BBQ Sauce for their new Pork Barrel BBQ Sweet Sauce at the annual Safeway National Capital Barbecue Battle in Washington, D.C. Thousands of attendees at the 18th annual BBQ competition voted Pork Barrel BBQ’s Sweet Sauce the # 1 BBQ Sauce in the People’s Choice Contest – a blind taste test competition of over 50 world championship BBQ sauces.
This is the second consecutive year Pork Barrel BBQ has won a major award for its sauce at this national competition. The Pork Barrel BBQ Competition Team’s first contest was the Safeway National BBQ Battle in 2009 where they walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” for its Original Sauce and Fourth Place for their pulled pork in the Memphis In May portion of the contest.
This year, Pork Barrel BBQ’s Sweet Sauce claimed the prestigious People’s Choice Award. In just one year since their appearance on the ABC and Mark Burnett reality show Shark Tank, the company has experienced huge growth, and their Pork Barrel BBQ Sauces and Spice Rub are now carried in 1,000 stores in 40 states, and preparations are underway for opening a restaurant in the Del Ray neighborhood of Alexandria, Virginia this fall.
Pork Barrel BBQ Team
“We are very excited at the reaction to our new sweet bbq sauce and humbled to win the Safeway National Capital BBQ Battle People’s Choice Award for Best BBQ Sauce,” said Brett Thompson, co-founder of Pork Barrel BBQ. “It is especially exciting that people nationwide can try this award winning sweet sauce for themselves, including at Safeway, Whole Foods, Schnucks, Harris Teeter and Cost Plus World Market.”
“I worked hard in my kitchen creating the Pork Barrel BBQ Sweet Sauce to be the perfect balance of brown sugar, molasses and honey with the perfect smokin’ kick,” said Heath Hall, President, co-founder of Pork Barrel BBQ. “The fact that our Pork Barrel BBQ Sweet was voted by the people as the best BBQ sauce in a blind taste test competition against world champion bbq’ers is a real honor.”
The 2010 National Capital Barbecue Battle and People’s Choice sauce competition included some of the biggest and best bbq’ers in the nation, including bbq celebrities Tuffy Stone with Cool Smoke and Myron Mixon of Jack’s Old South, both of TLC’s BBQ Pittmasters, and Mike Richter of Chix, Swine and Bovine.
Other Pork Barrel BBQ sauces have been awarded prestigious recognitions, including the Pork Barrel BBQ Mustard Sauce, which placed seventh in the Mustard Sauce contest at the Memphis in May contest last month.
The Safeway BBQ Battle included over 60 teams from across the country competing in American’s National BBQ Championship with judges from both the Kansas City BBQ Society (KCBS) and Memphis in May bbq credentials.
For more information about the Pork Barrel BBQ sauces, or to locate a store near you that offers Pork Barrel BBQ products, visit http://www.porkbarrelbbq.com.
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 one bottle at a time. One year later, their Pork Barrel BBQ Sauces and Spice Rub are on pace to be carried in over 1,000 stores in 40 states by summer 2010. 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 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. For more information, visit http://www.PorkBarrelBBQ.com or connect with Pork Barrel BBQ Facebook, Twitter and the company’s blog.
