Archive for the ‘Pork Barrel BBQ News’ Category

Looking for Pork Barrel BBQ at a store near you? Visit your local Harris Teeter – and you can find both our Pork Barrel BBQ Sauce and All American Spice Rub in Washington D.C., Virginia and Maryland. Click here for local Harris Teeter locations near you!

We will be visiting Harris Teeter stores throughout the Washington D.C. area over the next few weeks to give samples of our products – be sure to check here on the blog or on Twitter to find out our schedule. A BIG thanks to Harris Teeter for carrying our BBQ sauce and rub!


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We are proud to announce that Pork Barrel BBQ Sauce and All American Spice Rub is now available at Balducci’s Food Lover’s Market in Virginia and Maryland. They have amazing stores in Alexandria, McLean and Bethesda – to find their nearest location to pick up your Pork Barrel BBQ products click here.

Also, be sure to check out their great website at http://www.balduccis.com/. Here is our Pork Barrel BBQ Sauce on the shelves!

And our All American Spice Rub!
A HUGE thanks to Balducci’s for taking a chance on us and carrying Pork Barrel BBQ products – please be sure to visit their Virginia and Maryland locations!

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While on vacation at his parents house in Florida, Pork Barrel BBQ CEO’s Mom asked for a new grill. We picked her up a Weber Genesis 300 Series Gas Grill – here’s a video on the easy set-up of this cool gas grill. Want more on bbq grills and bbq smokers? Visit http://www.PorkBarrelBBQ.com or http://www.porkbarrelbbq.blogspot.com. Also be sure to visit Weber at http://www.weber.com.

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How do you make BBQ sauce for thousands of people? Get to know Tim Ashman and Ashman Manufacturing in Virginia Beach, Virginia! Here’s a video of Pork Barrel BBQ’s trip down to take their award winning Pork Barrel BBQ Sauce and bottle it so you can have it in your home! Order your Pork Barrel BBQ sauce here!

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We’re proud of many of our accomplishments at Pork Barrel BBQ, but one that sticks out to us is the success we’ve had on Twitter. In the 5 months we’ve been on Twitter we’ve been able to build a loyal following and are proud to announce that we’ve passed 15,000 followers and are well on our way to 16,000. If you’re not following us on Twitter please go to http://twitter.com/porkbarrelbbq and follow us. We post a lot of our breaking news on Twitter first and frequent coupons for discounts on our products.

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I was following Pork Barrel BBQ on Twitter the other night when Pork Barrel BBQ received the greatest Barbecue compliment ever from http://www.twitter.com/claffee in a tweet:

@claffee Had a bbq rub taste test on the Iberico pork ribs the other night – @porkbarrelbbq beat Arthur Bryant’s and Gates in my opinion!”

We’ve never met @claffee (but he clearly has great wisdom and should be followed on Twitter) – but he clearly has some great taste – because he is 1) using Pork Barrel BBQ’s All American Spice Rub, and 2) is eating Iberico pork ribs.

For those of you who don’t follow meat – Iberico ribs just recently became available in the Washington D.C. market thanks to the amazing folks at Wagshals and Jose Andres. We did a post on heritage breeds of pigs earlier this year – so if you want to learn more about the topic, read Heath’s post here.

We are incredibly humbled that someone would compare our products to Kansas City BBQ greats like Arthur Bryant’s and Gates BBQ. We will keep working hard to deliver great BBQ at prices all Americans can afford. As two guys from Kansas City, we hope Pork Barrel BBQ’s dry rubs and sauces someday have the reputation of Arthur Bryant’s BBQ and Gates BBQ.

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At Pork Barrel BBQ, we grill everything – I mean EVERYTHING – we even bake cakes on the grill. But we also know there are times when you just can’t grill, or that you may live in a condo or apartment that doesn’t permit it. We actually created our All American Spice Rub for this express purpose – you can add our rub, and still get that perfect smoky flavor.

A reader sent us the following article on how to cook BBQ in the oven – I’d recommend just adding some of our rub, but thought it was a well written article – enjoy!

Serving up Texas BBQ without The Q

Written by GIL MICHAELS Published: THURSDAY, 16 JULY 2009

Alameda Epicure

There is perhaps no activity is more indigenous to summertime in America than the backyard barbecue. A Weber grill, well-stoked with charcoal and emitting fragrant, smoky aromas of, say, some grilled, 1-1/2 inch-thick New York strips, or a grill-roasted beer-can chicken, or maybe a couple of racks of baby backs slowly smoking all afternoon, is as American as surrogate moms, sugar-free, low-fat apple pie, and a pre-bankruptcy General Motors product.

But what of us apartment-dwelling proletariats who live in one of Alameda’s late 19th-century fire-traps with a conflagration-paranoid landlord who wears a smoke detector on his head and has fire extinguishers duct-taped to his legs?

As Seinfeld’s soup Nazi might say, “No Smoky Joe for you, babalou” There are then but two choices: Settle for some of the local uninspired, inconsistent commercial ‘cue, or turn your good old home oven into a Texas BBQ pit.

Real BBQ is nothing more than seasoned meat, usually beef or pork, covered and slowly cooked over a slow fire that flavors the meat with its smoke.

Although replicating the smoke is difficult in a home oven (unless it’s as grungy as mine), the smoke flavors won’t be missed if zingy sauces, rubs or mops (bastes) are used to season the meat. This is also a good way to avoid the nasty carcinogens present in wood and charcoal smoke. It’s best to avoid the chemical smoke substitutes; they tend to add an acrid, chemical harshness to the flavor mix. Here are some recipes for real Texas BBQ without the ‘cue.

Without the ‘Cue BBQ Beef

1/4 lb beef roast (chuck, eye of round or sirloin tip)

3 cloves garlic, sliced

Salt and pepper

3 tbsp vegetable oil

2 cups Coca Cola (not diet!)

1 3/4 cups ketchup

2 tbsp Worcestershire sauce

1 teaspoon Tabasco

Pre-heat oven to 325 degrees. Cut slits all over the roast. Stuff each slit with slices of garlic. Season roast well with salt and pepper. In a heavy skillet over medium- high heat, brown roast well on all sides in oil. Remove roast from skillet, and blot off fat. Place roast in a foil-lined pan. Pour Coke and ketchup over roast, then drizzle with Worcestershire sauce and Tabasco. Cover pan loosely with foil, then place in oven and cook for 3 hours. This roast will be very tender with a nice, garlicky BBQ taste.

Without the ‘Cue BBQ Ribs

2 racks pork ribs, regular or baby back

BBQ sauce of choice (Bull’s Eye Original is good)

Heavy aluminum foil

Pull any silverskin and excess fat off the ribs. Cut the racks in half vertically. Tear off 4 pieces of foil that are about 6 inches longer than the rib sections. Coat the ribs all over with sauce, then wrap each section tightly with foil, and place in the fridge for 24 hours.

Pre-heat the oven to 300 degrees. Place the rib sections in the oven with the foil seams facing up, and cook for 2 1/2 hours. Remove the ribs from the oven and turn on the broiler. Remove the ribs from the foil, smother with more BBQ sauce, and place on a broiler pan and broil close to the flame a couple of minutes on each side until the sauce is bubbly. With a sharp knife, slice the meat between each bone about halfway down and serve ribs immediately.

Without the ‘Cue BBQ Chicken

4 boneless, skinless chicken half-breasts


Freshly ground black pepper

1 tablespoon vegetable oil

1 3/4 cups BBQ sauce of choice. (Bull’s Eye Original is good)

Pre-heat oven to 350 degrees. Season the chicken with salt and pepper. Heat the oil in a heavy, ovenproof skillet (not cast iron) over high heat until oil begins to smoke. Brown the chicken until light golden on each side, 1-2 minutes per side. Transfer the chicken to a plate.

Pour the fat from the skillet, and off the heat, add the BBQ sauce, stirring up any browned goodies on the bottom of the skillet. Simmer the sauce, over medium heat, for 2 minutes, stirring often. Off the heat, add the chicken to the sauce, and turn each piece so it is thickly coated, spooning sauce over each piece. Place the skillet in the oven and cook until the thickest part of each breast reaches 130 degrees, about 12 minutes. Then set the oven to broil and cook about 6-10 minutes longer, until thickest parts of the breasts reach 160 degrees. Transfer chicken to a plate and let rest 5 minutes. Whisk the sauce in the skillet, and transfer to a bowl. Serve the chicken, and pass the sauce.

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