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!!

Wondering what it takes to put one together? Check out this video of the assembly process.

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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Pork Barrel BBQ is proud to announce it will be participating in DC’ Meat Week 2012! What makes Meat Week 2012 so special for us is that we will be able to celebrate Meat Week for the first time in the confines of our first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, VA! A big thanks to Mango Mike’s in Alexandria, VA for allowing us to host Meat Week events in 2010 and 2011 at their restaurant!

Pork Barrel BBQ will host it’s Meat Week 2012 event on January 31 starting at 7pm. We’ll be serving our regular menu as well as a special Pork Barrel BBQ Meat Week Sampler Platter. The Meat Week Sampler Platter includes 1/4 pound of brisket, 1/4 pound of pulled pork, 1/4 chicken, 3 ribs, 1 Texas brisket sausage and your choice of 2 sides for $20.12.

If you haven’t had a chance to make it down to Pork Barrel BBQ this is the perfect chance to visit us for the first time and sample all five of our smoked meat selections. Want to know what folks are saying? Check out reviews and photos by Grilling with Rich and Beltway BBQ - DC’s barbecue experts!

For more information on Meat Week and DC Meat Week specifically we’ve attached the DC Meat Week official Media Alert. Hope to see you on January 31 at Pork Barrel!!

Jenelle Dennis
DC Meat Week Captain
(202) 271-3027
jenelledennis@gmail.com

Where can people find official DC Meat Week information?

The schedule and Captain’s message can be found on the DC Chapter’s Meat Week page: http://www.meatweek.com/chapters/washingtondc

Regular updates and breaking news can be found on Facebook and Twitter:
http://www.facebook.com/groups/MeatWeekIsRealDC
DC Chapter specific Tweets: http://www.twitter.com/babeque
Nationwide Meat Week Tweets: http://www.twitter.com/meatweek

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This is the twelfth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the tenth day of BBQ Christmas,
My true BBQ love sent to me
A Jambo Pit!

This is the eleventh in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the tenth day of BBQ Christmas,
My true BBQ love sent to me
A Pellet Envy Cooking Classes!

So the pitmaster in your life thinks they forgot more about smoking meats than anyone else knows – if they take the Pellet Envy Cooking Class that will no longer be a piece of fiction as they will have the chance to learn from one of the most accomplished pitmaster in the sport of competition barbecue. I hope they are good note takers!!

The Pellet Envy competition team hails from the BBQ meca of Kansas City and is comprised of Pitmaster Rod Gray and “The Closer” Sherri Gray. Rod and Sherri have been competing as Pellet Envy since 2001 and have won just about every contest you’ve heard of and just about everyone you haven’t heard of.

In 2009 Pellet Envy was crowned the Kansas City Barbecue Society’s Team of the Year. Between 2008 and 2009 they won seventeen Grand Championships and placed first in twenty-eight catagories. They are perineal competitions at The Jack and American Royal Invitational and Open contests. Simply put, they are good at what they do!

Rod and Sheri have spent years perfecting the art of barbecue and are ready to teach you their secrets over a weekend. The two day Pellet Envy Competition BBQ Class will take you through their entire competition cooking process and end with you tasting some of the best Que in the business and truly having the knowledge to reach the point in years to come where you have forgotten more about barbecue than most ever knew.

Don’t take it from us, take it from alumni of the Pellet Envy class:

“We have cooked 3 times since your class, got first place pork twice…You guys made more than a little difference. I can’t tell you how much better I am doing. Turn in time used to be when I was a wreck, not coordinated at all. Watching you in real time made me see how it could be done…the best thing is I am so excited to cook again. I cut my schedule way back this year, and now I am ready to fill it back up!” – Susan in Texas

“Just wanted to pass along some good news. By using your techniques, we just got our first Grand Champion today. Not only did we get a GC, we were 1st in chicken, 1st in ribs, 1st in brisket and 5th in pork. So just a note of thanks. This was our first comp since the class. It worked.” – Danielle in Canada

Check back next week when we unveil what our true BBQ love is giving on the twelfth day of BBQ Christmas!! Here is a hint – It’s the biggest head turning in the world of BBQ!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me some Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

On the seventh day of Christmas, my true BBQ love gave to me A copy of BBQ Makes Everything Better.

On the eight day of Christmas, my true BBQ love gave to me A Pork Barrel BBQ Party Pack.

On the ninth day of Christmas, my true BBQ love gave to me A Big Green Egg.

On the tenth day of Christmas, my true BBQ love gave to me A Victorinox Granton Edge Slicing Knife.

This is the tenth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the tenth day of BBQ Christmas,
My true BBQ love sent to me
A Victorinox Granton Edge Slicing Knife!

Among the most important tool in any cook’s toolbox is a great knife. For pitmasters few things are more important to their craft than an affordable and reliable slicing knife to use when cutting slabs of ribs or slicing brisket. The Victorinox Granton Edge Slicing Knife features a high-carbon stainless steel blade, with a Granton edge to prevent food from sticking and meets both requirements of affordable and reliable. 

This knife comes with a lifetime warranty against defects in materials and workmanship and sales for only $37.50 on Amazon!

Victorinox is known for their excellence in blades and here they do not disapoint! Even Food Network’s Alton Brown uses it!

Looking to take your slicing to the top and willing to spend a bit more? Try the Wusthof Grand Brisket Slicer, exclusively offered by the Mid Atlantic Barbecue Association available for $139.00

Check back next week when we unveil what our true BBQ love is giving on the eleventh day of BBQ Christmas!! Here is a hint – It’s time to get schooled on your smoker!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me some Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

On the seventh day of Christmas, my true BBQ love gave to me A copy of BBQ Makes Everything Better.

On the eight day of Christmas, my true BBQ love gave to me A Pork Barrel BBQ Party Pack.

On the ninth day of Christmas, my true BBQ love gave to me A Big Green Egg.

Kate O’Hare (@KateOH) 12/5/11 10:55 PM Had an awesome dinner at @porkbarrelbbq … Stuffed with yumm in Alexandria, VA! DIY Del Ray (@DIYDelRay) 12/7/11 11:09 AM Only thing getting me through this rainy day is thinking about @porkbarrelbbq for dinner tonight. #yum

JB (@unbreakstride) 12/7/11 3:39 PM @NicoleAlon go go go, it’s great and pretty kid friendly, and my kids r nuts luv the brisket, baked beans & mac & cheese@porkbarrelbbq

Justin Herman (@JustinHerman) 12/7/11 1:07 AM It was awesome: sorry I snatched a booth from the mayor RT @porkbarrelbbq @JustinHerman @dan_munz @yuda @cjoh hope#BBQSummit is going well!

Nat Vegel (@Nat_225)
12/3/11 7:34 PM
Went to the new @porkbarrelbbq in del ray. Holy #brisket it was delicious (and I have high Texas BBQ standards)!!

Lanier Swann (@mlswann)
12/4/11 6:55 PM
I come from the BBQ capital of Lex, NC so I don’t say this lightly. @porkbarrelbbq is AWESOME. Run don’t walk to Del Ray! #stillfull #soyum

WASHINGTONIAN.COM – Best Bites Blog – An Early Look At Pork Barrel BBQ – A Peek Inside Del Ray’s Newest Smoked Meats Palace

jhatt (@jhatt)
12/1/11 9:36 PM
@PBBBQDelRay great pulled pork sandwich and the mac and cheese was #awesome can’t wait for my next visit. #yum

mdphunk (@mdphunk)
11/30/11 9:21 PM
So @PBBBQDelRay was totally worth the wait! Amazing food and Stu the bartender was great. This will be an awesome neighborhood hangout

babylonia (@babylonia)
12/2/11 9:27 AM
@joebondi @PBBBQDelRay aaaand have just emerged from food coma. magical. illegal substance-good. get the macNcheese. did I detect jalapeños?

AnnaSpiegs (@AnnaSpiegs)

12/2/11 4:50 PM
We have some juicy BBQ pics from our time @PBBBQDelRay. Can’t wait to go back and give it a try!t.co/YMYG9zT4

pbyrnett (@pbyrnett)
12/2/11 6:10 PM
Well, hello, @PBBBQDelRay! t.co/jUFxQJbb @ymsp82, y’all have got to come down here! Kid friendly!

ZAGAT.COM – Fork & Tell Blog – Our First Impressions and a Restaurant Review

scheuster (@scheuster)
12/2/11 9:33 PM
Turns out that even babies like the brisket @PBBBQDelRay. #tasty #fbt.co/bY6Vhihy

DCEmpanadas (@DCEmpanadas)
12/3/11 9:25 PM
Had dinner @PBBBQDelRay ribs, chicken & sausage were AMAZING! Sides:Loved baked beans & potato salad cant wait to go back with @bbqbusdc

DJMonnett (@DJMonnett)
11/30/11 3:48 PM
Pork Barrel BBQ – Our First Impressions and a Restaurant Review …: I mean, not only is the All-American Pork B…t.co/wN8LJPVl

MattDeLuca (@MattDeLuca)
11/30/11 10:51 PM
I did last night – damn good RT @jmartpolitico: Has anyone hit pork barrel bbq in del ray yet?

mrspodguski (@mrspodguski)
12/1/11 7:05 PM
Great dinner! (@ Pork Barrel BBQ Restaurant w/ 4 others)t.co/SbQQt87G

BeltwayBBQ (@BeltwayBBQ)
11/29/11 8:12 PM
Love the bar area, cozy and great ambiance @porkbarrelbbqpic.twitter.com/quFAy8qm

Len Panek (@LenPanek)
11/30/11 12:53 PM
still thinking about the brisket I had at @porkbarrelbbq. Everything I had was fantastic…I will definitely be a regular…Great job!

Scott Kraft (@ScottGKraft)
11/30/11 7:15 PM
Made it over to the @porkbarrelbbq new restaurant in Del Ray. Awesome meal…great new neighbor

ann m thompson (@AnnMT)

12/3/11 6:20 PM
Early dinner tonight at @porkbarrelbbq – delicious! And a delightful surprise to run into @dowrongright!pic.twitter.com/CZ4b4k3