Posts Tagged ‘award winning brisket’

Pork Barrel BBQ Wins Big In Several Categories at Memphis in May World Championship Barbecue Cooking Contest

Monday, May 17th, 2010

Competition Team Debuts Iberico Pork at Memphis in May BBQ Festival

Pork Barrel BBQ at Memphis in May World Championship BBQ Cooking Contest: Brett Thompson, co-founder Pork Barrel BBQ; Mike Richter, chief cook Chix, Swine & Bovine; Jamie Geer, owner of Jambo Pits; Pat Burke, leader of Tower Rock BBQ's team; Tuffy Stone, owner of Q Barbecue and TLC BBQ Pitmaster of Cool Smoke; Rex Holmes, member of Pork Barrel BBQ Competition BBQ Team; Heath Hall, co-founder of Pork Barrel BBQ

Pork Barrel BBQ at Memphis in May World Championship BBQ Cooking Contest: Brett Thompson, co-founder Pork Barrel BBQ; Mike Richter, chief cook Chix, Swine & Bovine; Jamie Geer, owner of Jambo Pits; Pat Burke, leader of Tower Rock BBQ's team; Tuffy Stone, owner of Q Barbecue and TLC BBQ Pitmaster of Cool Smoke; Rex Holmes, member of Pork Barrel BBQ Competition BBQ Team; Heath Hall, co-founder of Pork Barrel BBQ

Washington, DC (Memphis, TN) May 17, 2010 — Pork Barrel BBQ today announced their Competition BBQ Team results in multiple categories at the 2010 Memphis in May World Championship Barbecue Cooking Contest.

As first-time Memphis in May competitors Pork Barrel BBQ is proud to have been recognized as one of the top teams in the world-renowned BBQ contest. The Pork Barrel BBQ Competition Team participated with over 250 of the world’s best competition BBQ teams during the Memphis in May contest.

Pork Barrel BBQ took fourth place in the Beef contest for their brisket and won over the taste buds of judges with their new Pork Barrel BBQ Mustard Sauce, which placed seventh in the Mustard Sauce contest. The team’s grilled seafood gumbo entry placed 14th in the Seafood contest. All of the team’s entries were prepared using Pork Barrel BBQ products including their All American Spice Rub and Pork Barrel BBQ Sauces. These products are available at stores throughout the nation, including Whole Foods, Harris Teeter, Schnucks, Ukrops, Bloom, and Balducci’s Food Lover’s Market. Folks will soon be able to sample Pork Barrel BBQ’s award winning barbeque at the first Pork Barrel BBQ Restaurant, currently under construction in the Del Ray neighborhood of Alexandria, Virginia and scheduled to open later this summer.

The Pork Barrel BBQ Competition Team is the first BBQ competitor to use Iberico de Bellota pork, a premium and unique meat from purebred Spanish heritage swine. Wagshal’s (http://www.wagshals.com/), the exclusive distributor of Iberico in the United States, sponsors the competition team and supplies them with meat and seafood for BBQ contests throughout the year. For the recent Memphis in May competition, the team submitted a venison loin wrapped in Iberico that placed 12th in the Exotic contest.

“It was a tremendous honor to have been selected to participate in Memphis in May, the world championship of BBQ competitions,” said Heath Hall, co-founder of Pork Barrel BBQ. “Placing in the top 15 in four categories at our first Memphis in May is something beyond our wildest dreams. We are thankful to Wagshal’s for sponsoring us and giving us an edge over the competition by providing us with their premium meats and seafoods. It was an incredible experience that we were happy to share with thousands of BBQ enthusiasts, and our friendly competitors like BBQ legend and three time World Champion Pat Burke, pitmaster of the Tower Rock BBQ Team, and Tuffy Stone, of the Cool Smoke Team and BBQ Pitmasters fame.”

During the four-day competition, the team captured several behind-the-scenes videos with several well-known BBQ pitmasters and other seasoned professionals. Those following Pork Barrel BBQ on their social media outlets, including Facebook (http://www.facebook.com/people/Pork-Barrel-Bbq/1084117735), Twitter (http://twitter.com/porkbarrelbbq) and the company’s blog (http://www.porkbarrelbbq.com/blog/), can expect a variety of BBQ tips and grilling insights in the coming months.

For more information 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.

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http://www.prweb.com/releases/Pork-Barrel-BBQ/Memphis-In-May-Award-2010/prweb4009764.htm

For more information:

Jennifer Brand
Pork Barrel BBQ
http://www.porkbarrelbbq.com/
202-731-2114

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Posted in BBQ - In The News, Pork Barrel BBQ - Competition BBQ Team | No Comments »

How to Cook Brisket

Friday, March 5th, 2010
We have a lot of folks ask us via email, twitter, or at food shows how to cook brisket. Heath, with his Kansas City roots, is excellent at making brisket – here’s his secret BBQ brisket recipe:
 

Heath’s Secret Brisket Recipe

 

1 – 5-7 lb brisket

2 tablespoons Extra Virgin Olive Oil

4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub

6 cans of beer

1 aluminum drip pan

5 chunks of hickory wood

3 chunks of oak wood

1 Bag of Lump Hardwood Charcoal


Get your smoker’s temperature up to 225-250 degrees. When lighting your charcoal, be sure to use lump hardwood charcoal and always start with a charcaol chimney starter. If you are using a BBQ grill, you can still smoke your brisket! Just place the charcoal in a pile on one side of the grill, and place the brisket on the opposite side.

While your smoker gets up to temperature, rub 1 tablespoon of olive oil on the first side of your brisket and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side of the brisket. Allow brisket to rest with rub on it for at least 30 minutes (this can be done ahead of time and placed in the refrigerator for up to 24 hours).


Place your drip pan into the smoker directly under where the brisket will sit and pour the beer into it. If using a bbq grill, simply put your beer into a disposable aluminum pan and place it under where your brisket will sit. Since we are both from Missouri, we like to grill with Bud Light (sometimes we use PBR)!



 
Here you can see our perfect beer foam – ready to make some great smoked brisket!

Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the BBQ smoker. Place your brisket directly above the drip pan and close your BBQ smoker. If cooking in a BBQ smoker, I place the wood onto the charcoal, but if I’m cooking on a BBQ grill, I soak the wood for 30 minutes to allow it to have a longer smoke (you can’t go wrong either way!).


Make sure the temperature remains in the 225-250 degree range throughout the brisket smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired smoker temperature. A brisket should remain in the smoker for 6-12 hours depending on its size.

And here’s what the BBQ brisket looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F. Be sure to wrap the brisket in foil immediately after cooking and let it rest for at least 15 minutes (its temperature will rise to 185 degrees F) – this is one of the keys to juicy brisket!


Once its had a chance to rest, slice the brisket with a good knife – BE SURE to cut against the grain!


I serve brisket with a slice of white bread and some Pork Barrel BBQ sauce – enjoy!!

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Posted in BBQ 101 - How To Cook Great BBQ, Recipes, Recipes - Beef, Recipes - Brisket | 2 Comments »

Wagshal’s AMAZING Prime Smoked Brisket!!

Friday, March 5th, 2010

Our buddies Bill, Brian & Aaron over at Wagshal’s are bringing some amazing food to the DC Region and the nation as a whole – including their new Prime Smoked Brisket.  Bill has been working on this product for a number of years and has just rolled it out to the public.  Next time you’re in DC and your looking for an amazing sandwich stop by Wagshal’s and pick up a Prime Smoked Brisket Sandwich.  While you’re there make sure you stop into their meat department and pick up something to throw on the grill for dinner – they’ve got just about any cut of meat (including a number of great exotic and game selections) you can think of including iberico de bellota pork (a product of Spain that is only sold in the U.S. at Wagshal’s!

Check out this video on Wagshal’s AMAZING Prime Smoked Brisket!

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Posted in BBQ 101 - How To Cook Great BBQ, Food & Drink We Like, Recipes, Recipes - Beef, Recipes - Brisket, Wagshals | No Comments »