We also had the opportunity for a follow-up that featured Pork Barrel BBQ getting into Costco and the ground-breaking of our Pork Barrel BBQ restaurant.

Here was the video that started it all, the Pork Barrel BBQ audition video:

Late in 2009, we traveled with the Sharks to ring the closing bell on NASDAQ.  Pork Barrel BBQ Founder Heath Hall asks the Sharks if they wish they had joined Barbara Corcoran and invested in Pork Barrel BBQ – funny candid clips of Sharks Barbara Corcoran, Kevin Harrington, Daymond John, Robert Herjavec, and Kevin O’Leary.

Pork Barrel BBQ on Good Morning America Jobs Club with Tory Johnson talking about their experience on the show and what it is like to work with someone as energetic as Barbara Corcoran.

To see more of our experience, visit our Facebook page with exclusive Behind the Scenes photos.

Also, check out the following fun posts:

http://www.porkbarrelbbq.com/photos-of-pork-barrel-bbq-with-abc-shark-tank/

http://www.porkbarrelbbq.com/pork-barrel-bbq-on-fox-and-friends-on-fox-news-network/

]]> http://www.porkbarrelbbq.com/shark-tank-abc-shark-tank-experience/feed/ 0 http://www.porkbarrelbbq.com/mim-scrapbook-6-smoke-in-da-eye-pork-barrel-bbq-talks-competition-bbq-with-clint-cantwell-from-smoke-in-da-eye/ http://www.porkbarrelbbq.com/mim-scrapbook-6-smoke-in-da-eye-pork-barrel-bbq-talks-competition-bbq-with-clint-cantwell-from-smoke-in-da-eye/#comments Thu, 19 Aug 2010 18:38:55 +0000 admin http://www.porkbarrelbbq.com/?p=2851

Smoke in Da Eye BBQ’s Clint Cantwell talks with Heath Hall about his championship BBQ team, and life as a BBQ and social media guru.  Clint Cantwell does an amazing job on his Smoke in Da Eye Blog of capturing BBQ footage, creating BBQ recipes, and showing what it takes to be successful on the BBQ circuit.  Be sure to follow Clint Cantwell’s blog and visit his Smoke in Da Eye website!   HUGE thanks Clint Cantwell for taking the time to sit down with Pork Barrel BBQ!

2 zucchini squash, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 eggplants, cut into ½ inch think rounds
2 red onions, cut into ½ inch think rounds
4 bell peppers (1 red, 1 yellow, 1 orange, & 1 green), stemmed, seeded and cut into quarters
2 pints Baby Bella mushrooms
1 pint cherry tomatoes , left whole
½ cup Extra Virgin Olive Oil, plus 2 tablespoons
2 tablespoons Pork Barrel BBQ’s All American Spice Rub
2 tablespoons balsamic vinegar
4 garlic cloves, minced
2 tablespoons fresh oregano, finely chopped
¼ cup fresh basil leaves, finely chopped

Preheat your grill to a medium-high temperature.  We prefer charcoal, but you can also use a gas grill for this vegetable ratatouille recipe.

Place all of your cut vegetables and the mushrooms and tomatoes in a large bowl and pour the ½ cup of olive oil over the vegetables (toss and coat thoroughly).

Season vegetables with Pork Barrel BBQ’s All American Spice Rub (toss and coat thoroughly) for this vegetable ratatouille recipe.

Place vegetables on the grill and cook for 3-4 minutes per side (tomatoes should be removed when you turn the vegetables over).

On a cutting board coarsely chop your vegetables and move them to a large serving bowl.

Add the 2 tablespoons of olive oil, balsamic vinegar, garlic, oregano and basil to the grilled vegetables in the serving bowl and gently mix together.  Serve at room temperature.

Easy BBQ chicken recipe that is perfect on your BBQ grill.  Looking to cook barbecue chicken?  This is your recipe!

Ingredients:
4 chicken halves
4 tablespoons extra virgin olive oil
8 tablespoons Pork Barrel BBQ All American Spice Rub
1 bottle Pork Barrel BBQ Original or Sweet BBQ Sauce, for serving
3 chunks of hickory
2 chunks of oak

BBQ Chicken Recipe:
Place the chicken on a cookie sheet and pat the meat dry with a paper towel. Rub 1 tablespoon of extra virgin olive oil onto each chicken half covering the entire surface area of the meat. Rub 2 tablespoons of Pork Barrel BBQ All American Spice Rub onto each chicken half, covering the entire surface area of the meat. Cover the chicken with aluminum foil and let it sit at room temperature for 30 minutes.

While the chicken is sitting get the charcoal grill ready. We recommend using 100% hardwood charcoal, in lump or briquette form, and we strongly encourage you to use a charcoal chimney to light the charcoal (stay away from lighter fluid if at all possible). The charcoal is ready to use when it has burned to a white ash. Place the coals on one side of the grill leaving an area of the grill open to cook the chicken over indirect heat with no coals underneath the meat.

After getting the coals arranged place the lid on the grill and let the grill reach a temperature of 325 degrees. Once the grill has reached 325 degrees you are ready to place the chicken in the grill. This is also the time you will want to add the hickory and oak chunks onto the coals.

Keep an eye on the grill and make sure it maintains a temperature around 325 degrees. If you like your chicken with a littlePork Barrel BBQ Sauce, coat the chicken with Pork Barrel BBQ Original or Sweet Sauce with about 3 minutes remaining, and flip once to ensure barbeque sauce coats both sides. When the chicken reaches an internal temperature of 165 degrees (this will occur about 45 minutes to an hour into the cooking process) remove the chicken from the grill and let it rest for 10 minutes.

Serve with Pork Barrel BBQ Original and Sweet BBQ Sauce on the side.

July 22, 2010

Media Contacts:

Jennifer Brand

(202) 731-2114

jbrand@brandsolutionsgroup.com

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.

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Others say legends are made – that one can’t go unnoticed for too long if they keep repeating greatness.  These are the folks who go about their business not seeking the recognition they deserve, no, they go about their business simply doing what they know how to do at the highest possible level it can be done.  Sooner or later people start talking and the legend starts growing.  These are legends built over time and many accolades, accolades that are not achieved by the alignment of stars, but through hard work, dedication and skill – that’s how legends can be made.

The word legend is often thrown around without much consideration – after all, if we were all legends none of us could actually be one.  What cannot be argued is that barbecue has legends, both born and made.  Pork Barrel BBQ was fortunate enough to cross paths with several of them at this years Memphis in May.

It was a hot Wednesday afternoon, as sticky as a good sweet BBQ sauce, as we pulled into our site and struggled to keep cool.  At first glance, we failed to note just who our neighbor for the weekend was.  At the time there was just too much going on and we were trying to track our rented picket fence down (how would we survive our first Memphis in May without a rented  picket fence we were asking ourselves?).  The fence finally came, the Weber Smokey Mountains were all set up and the heat of the day began to subside, finally giving us a chance at repose and the time to take note of our surroundings.  It didn’t take long for us to realize that we had won the lottery, heck you might have thought we had already won Memphis in May – in many ways maybe we had.

Just inches from our three Weber Smokey Mountains stood the beautiful trailer of Tower Rock BBQ out of Murphysboro, IL.  Yes, the Tower Rock BBQ lead by Pat Burke of Apple City Barbecue Fame where he won three World Championships at Memphis in May with his partner Mike Mills.  Our first meeting came on Thursday morning and we knew from that moment on we were in for a special weekend. 

Pat and his crew showered us rookie’s with their generous hospitality – not only can he cook a mean pork shoulder, he can cook one heck of a bacon and egg sandwich!  It was a great honor for us to learn some of Pat’s tips and tricks – he is an encyclopedia of BBQ and truly a legend.

In one year of BBQ competitions Pat and his Apple City team won 14 of the 17 contests they entered – it is clear that his legendary status was made by repeating greatness.  Pat was kind enough to take some time to talk BBQ with Pork Barrel BBQ - here is that interview.

Stay tuned for more of our Memphis in May Scrapbook and an interview with Pat’s Apple City teammate Mike Mills, another legend of BBQ.