|Photo by John Arundel |
Fans of Pork Barrel BBQ at the ground-breaking of the new Pork
Barrel BBQ in Del Ray last summer.
ALEXANDRIA, VA. – Who would have thunk it? Some of the world's best barbeque is cooked right here, in a quiet suburb of the nation's capital?
The Competition Team of Del Ray's own Pork Barrel BBQ sizzled its way into the history books over the weekend when it was recognized as one of the top teams at the 2010 Memphis in May World Championship Barbecue Cooking Contest.
|Photo by Jordan Wright/Local Kicks |
The Barbeque Boys, Heath Hall and Brett
As first-time Memphis in May competitors, Pork Barrel BBQ was 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 barbeque 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.
Later this summer, folks in Alexandria will 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 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 made from purebred Spanish heritage swine.
Wagshal’s, 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, Pork Barrel BBQ's co-founder.
|Photo by John Arundel |
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.
“Placing in the top 15 in four categories at our first Memphis in May is something beyond our wildest dreams," Hall added. "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."
Hall called it "an incredible experience that we were happy to share with thousands of BBQ enthusiast."
The Pork Barrel Team competed against such fierce competitors as 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.
Pork Barrel BBQ was founded in December, 2008 by Hall and Brett Thompson. Initially operated from the basement of their houses, Pork Barrel BBQ’s Sauces and Spice Rub are on pace to be carried in over 1,000 stores in 40 states by this summer.
For more information or to locate a store near you that offers Pork Barrel BBQ products, visit http://www.porkbarrelbbq.com. Pork Barrel BBQ can be found on various social media outlets, including Facebook, Twitter, and a blog, http://www.porkbarrelbbq.com/blog.