Brine Turkey – How to Brine a Turkey from the guys at Pork Barrel BBQ! Learn more at http://www.PorkBarrelBBQ.com Each Thanksgiving, we smoke at least one turkey. If you haven’t tried it, you are missing out! They have an amazing flavor and are a great alternative to the traditional dry fare. One key to a great turkey, is a good brine. A typical brining solution is salt, sugar and seasonings. In this video, we talk you through how to the steps and give you our secret recipe!
FREE Tailgating Guide – 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, free of charge. 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!!
Pork Barrel BBQ was founded in December 2008 at the peak of the economic crisis and thanks to the loyal support of 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 selling sauce out of our houses and online at http://www.PorkBarrelBBQ.com to one that now sells our BBQ Sauces and Spice Rub in over 1,000 stores in 38 states.
Click the image below to download your free copy of the 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.
ABC’s Shark Tank was an amazing experience. The recent news that the Mark Burnett ABC reality show Shark Tank has been renewed for a 2nd season has the Internet buzzing. We’ve been getting questions from all across the nation asking what the Shark Tank Effect has been like for our small company. When Pork Barrel BBQ appeared we were only in a few stores – now we are in over 1,000 stores in 38 states, and our Pork Barrel BBQ Restaurant will be opening this November 2010. We can’t understate the impact the show and Barbara Corcoran investing in Pork Barrel BBQ had over the past year. If you haven’t watched the show, there is a panel of Sharks, made up of Barbara Corcoran, Kevin Harrington, Daymond John, Robert Herjavec, Kevin O’Leary, and for Season 2 guest Jeff Foxworthy. Upstarts like Pork Barrel BBQ are given the opportunity to pitch their company to this collection of impressive business men and women. We had the honor of getting an investment from the Real Estate Mogul Barbara Corcoran, but not before she implied that Pork Barrel BBQ’s President Heath Hall looked like our pig logo – all on national television. Check out the video of our experience here:
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.
Mike Mills of 17th Street Bar & Grill and Apple City BBQ Competition Team talking BBQ? Doesn’t get much better than that! At Memphis in May, we were next to BBQ legend Pat Burke who introduced us to Mike Mills – his teammate from the Apple City BBQ Competition Team from Murphysboro, Illinois. Heath talks about several great topics in this wideranging interview – so be sure to watch the whole video to get all your BBQ tips and secrets. Special thanks to Mike from 17th Street Bar & Grill for taking time to talk with us! Be sure to check out the amazing book written by Mike and his daughter Amy Mills Tunnicliffe - Peace Love and Barbecue! ”Peace, Love, and Barbecue is an extraordinary behind-the-scenes journey into the world of barbecue with Grand World Champion pitmaster Mike Mills as your guide. Join Mike and his barbecue buddies as they spin a few tales, spill their secrets, and reluctantly part with their prizewinning recipes. The book is available at most bookstores or on amazon.com”
Pork Barrel BBQ was honored to participate today at the Alexandria Carpenter’s Shelter 8th Annual Cook-Off. To learn more about the Carpenter’s Shelter – visit the Carpenter’s Shelter website at http://www.carpentersshelter.org/ – here’s some info from the Carpenter’s Shelter site:
Carpenter’s Shelter is a proactive partner with the City of Alexandria and the greater Metropolitan Washington, D.C. area working to eliminate homelessness through respect, responsibility and results. We are a nexus, a meeting place, a center of learning where people unite interactively to end homelessness. Through Carpenter’s many programs, we act as a catalyst for positive change in peoples’ lives. Using a holistic approach to homelessness, we advocate self-reliance through education and provide programs and services as needed.
And here are some fun photos from the Carpenter’s Shelter 8th Annual Cook-Off:
Good Luck Pork Barrel BBQ Pig
Brett, Susan and Sawyer hanging out at Cook-Off
Del Merei Grille - Peoples Choice WINNER!
Brett in Wonderland with folks from Tempo Restaurant
Here is some video from Carpenter’s Shelter 8th Annual Cook-off:
Finally – here’s some more information about the Carpenter’s Shelter:
Carpenter’s Shelter Vision
A community where all live safely and affordably.
Carpenter’s Shelter Mission
To end homelessness through services, education and advocacy.
Our doors have been open since 1988 – a long time. But today we are still working tirelessly to overcome homelessness among children, families, and adults. Our job ends when homelessness ends, when all people can become contributing members of their community.
When you go home at night, do you think, “Everyone deserves to live in safe, affordable housing”?
We know in our hearts this is true. We teach positive ways of living to clients aimed at preventing repeated episodes of homelessness. Our services provide six interrelated programs, which form a continuum of care all the way through to Aftercare, for those who reach independent living in the community.
Only with your help are we able to do what we do every day – improve people’s lives. Carpenter’s Shelter is a nexus where volunteers, donors, and corporate sponsors come together to end homelessness together. People of all walks of life, in addition to other nonprofits, businesses and congregations are essential to our mission, and form our Strategic Alliances.
With your help, we envision an environment for people we serve, where:
All live as independently and self-reliantly as possible.
Quality permanent housing is available for all income levels.
Local/regional/state governments allocate all the resources necessary to prevent homelessness.
Here Part II on our series of the most important BBQ tools:
Rib Rack – We love to cook ribs – they are easy to cook, and with a little bit of Pork Barrel BBQ’s All American Spice Rub – they are guaranteed to be a big success at the party. A major part of grilling or cooking is space management. We’ve talked about a lot of important tools on this blog – if you bbq a lot, epecially bbq ribs on your bbq smoker or grill – a rib rack is a key tool of the trade. Read more.
Weber Smokey Mountain Cooker – We have a number of events and BBQ competitions coming up this summer and needed to increase our capacity to cook a lot of great BBQ! What is really amazing about the Smokey Mountain Cooker (we got two of the 22.5 inch models) is that it can hold 12 slabs of ribs, 4-8 pork shoulders, 3-6 briskets, and even 4 turkeys! Read more. And even more here.
The great thing about BBQ and grilling is that you don’t need too many BBQ tools to be successful. If you have a BBQ grill and a fuel source you pretty much have all you need to take a few ingredients and turn them into a delicious meal. Here’s Part I of a collection of some of our favorite posts on the essential tools of BBQ – think of it as a list of the Top BBQ Tools!
Charcoal Chimney – Besides your BBQ grill, the single most important BBQ tool you need to be a successful pit-master is a charcoal chimney! What’s a charcoal chimney you ask? A charcoal chimney lets you quickly light your charcoal without having to use any lighter fluid. Ensuring from the start that your BBQ food won’t taste like lighter fluid is a good thing! Read more.
Meat Thermometer – Many of the best BBQ Pit Masters can tell when the meat on their smoker is done just by sight and touch. For those of us that don’t have BBQ ESP we have to rely on a meat thermometer. When cooking a pork shoulder, brisket or chicken a meat thermometer is an essential tool for the BBQ backyard griller. Read more.
Hardwood Lump Charcoal – Lump charcoal is the end product of the process of burning chunks of hardwood in the absence of oxygen. It is almost like your sticking a piece of oak or hickory in the grill so it is the most natural and pure form of charcoal you can buy. We think lump charcoal gives BBQ a much better flavor than BBQ briquettes and it lights easy, burns hotter, and produces far less ash than briquettes. Read more.
Ah, pulled pork – how I do love thee pulled pork? Let me count the delicious ways. We have a lot of folks ask us via email, twitter, or at food shows how to smoke pulled pork. We almost always make the following pulled pork BBQ recipe – its simple, and turns out perfect BBQ’d pulled pork every time! We are big Kansas City BBQ fans, but this pulled pork recipe should make folks from all BBQ regions happy!
We researched the origins of pulled pork – some folks say pulled pork originates from Mexico – known as Carnitas. Of course, don’t even get Americans started in which region pulled pork was created – Memphis pulled pork, Alabama pulled pork, Kansas City pulled pork – it quickly sounds like a scene from Forrest Gump. Whatever the origins of pulled pork – we love it and here is our recipe:
Easy Smoked Pork Shoulder / Pulled Pork Recipe
1 – 7 pound pork shoulder (also known as Boston Butt – bone in or boneless work great)
Get your smoker’s temperature up to 225-250 degrees. When lighting your charcoal, be sure to only use hardwood lump charcoal and always start with a charcoal chimney starter. If you are using a BBQ grill, you can still smoke! Just place the charcoal in a pile on one side of the grill, and place the meat on the other side.
There are several keys to making great pulled pork. While the smoker gets to temperature rub 1 tablespoon of olive oil on the first side of your pork shoulder and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side. Allow meat 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). Be patient – amazing pulled pork is only a day away!
Place your drip pan into the smoker directly under where the pork shoulder will be sitting and pour the beer into it. If using a grill, simply put your beer into a disposable aluminum pan and place under your pork shoulder. Since we are both from Missouri, we like grilling with (and drink!) Bud Light (but we sometimes use PBR)! We like to have Bud Light around when we actually eat our Pulled Pork – Pulled Pork and Bud Light – a great combo.
Here you can see our perfect beer foam – ready to make some great BBQ pulled pork!
Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the smoker. Place your meat directly above the drip pan and close your smoker. If cooking in a smoker, I place the wood into the coals, 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!). Making sure your pulled pork has great smoke is a key to great taste – whether your pulled pork is just for cooking in your backyard, or are entering the pulled pork in competition.
Make sure the temperature remains in the 225-250 degree range throughout the smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired BBQ smoker temperature. A pork shoulder should remain in the smoker for 11-13 hours – and will yield amazing pulled pork. Here’s what it looks like when you put it on the grill:
And here’s what it looks like when its done! The internal temperature (always use a meat thermometer) should reach 195 degrees F – be sure to wrap it in foil immediately after cooking and let it rest for at least 30 minutes – this is one of the keys to juicy pulled pork!
Once its had a chance to rest, it should pull very easily – I just use some forks and pull away! Don’t throw away the brown exterior shell – its the best part – known as “bark” it tastes like candy! Look at the crazy delicious pulled pork below!
I serve the pulled pork on a kaiser or potato roll with Pork Barrel BBQ Sauce and a side of slaw or some sauce – enjoy!!
In August of last year we announced that we had teamed with “Mango” Mike Anderson and Bill Blackburn, two of the area’s top restaurateurs, to bring the first Pork Barrel BBQ Restaurant to the Del Ray neighborhood in Alexandria, Virginia. After a slow start on the restaurants construction that has been further hampered by all of the snow, we are pleased to announce that the future home of the first Pork Barrel BBQ Restaurant is starting to look like a building.
We are looking forward to a late spring/early summer opening and can’t wait to welcome you through our doors in the near future. In the meantime be sure to stop by Mango Mike’s for a great meal and let us know if we can meet any of your catering needs!!