May 29, 2009

Weber Smokey Mountain Cooker Smoker - First Smoking Session

Setting up the new Weber Smokey Mountain Cooker Smoker was a lot of fun, but we knew the real fun wouldn't start until until we were able put some meat in the smoker and invite some friends over to taste the end product. We had heard and read all kinds of great reviews about the Smokey Mountain Cooker Smoker, but being from the Show-Me State we decided it was time for the smoker to "Show Us" what it had and that is exactly what it did over the Memorial Day weekend.

At 8:00 a.m. on Sunday I started the charcoal and began to settle in for a long day of smoking. I started the process by filling my Weber Charcoal Chimney up with Cowboy Hardwood Charcoal and let the coals get nice and hot.

Once the coals were fired up and ready to go I dumped them in to the bottom of the smoker.

Next, I poured the remainder of the bag of charcoal onto the lit coals - this provided enough fuel for about 7 hours of smoking.

After all of the charcoal was on the smoker I placed 7 good sized chunks of Hickory onto the coals for smoking. I normally like to do a mix of hickory and oak, but I was out of oak.

After all of the fuel was in the smoker and ready to go I placed the body of the smoker on the base and installed the water pan. I filled the water pan with 6 cans of Bud Light.

While the charcoal in the chimney was lighting I rubbed a pork shoulder (on both sides) with extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub - the best all-purpose dry rub around.

At 8:30 a.m. the coals were ready, the hickory was on and the water pan was filled with beer and we were ready to start smoking. I placed the first grill rack into the smoker and placed the pork shoulder onto it.

I like to smoke my meats at a temperature of 250 degrees.

While the pork shoulder was beginning to smoke I applied extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub dry rub to a brisket in the same fashion as I had done with the pork shoulder.

At 10:00 a.m. I placed the brisket in to the smoker on the same rack as the pork shoulder. The picture below is of the brisket just being put onto the grill rack and the pork shoulder after 1.5 hours inside the smoker.

While the pork shoulder and brisket were smoking I cleaned two racks of ribs - make sure you take the membrane off of the ribs before you cook them!!! I applied extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub dry rub to the ribs and let them set for about 30 minutes.

At 11:30 a.m. I placed the second grill rack in to the smoker and placed my rib rack on the grill. I then placed my two racks of ribs in the rib rack.
Finally, I prepared a whole chicken in the same fashion as the other meats (extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub dry rub). The chicken went on the grill at 2:30 p.m.

The below picture is at 6:30 p.m. just before pulling all of the meat off of the smoker. The chicken had been in the smoker for 4 hours, the ribs for 7 hours, the brisket for 8.5 hours and the pork shoulder for 10 hours.

Here is the final product - ribs and pulled pork!!

More of the final product - chicken and brisket (notice the nice smoke ring on the brisket).

Heath and the final meal - smoked pulled pork, smoked brisket, smoked ribs, smoked turkey, corn on the cob, baked potatoes, salad and some nice bread - a great meal that was shared with some great friends!!

After our first use of the Weber Smokey Mountain Cooker Smoker I must say that the smoker lived up to the reviews - she worked like a charm. We can't wait to get our two Smokey Mountain Cooker's out on the Competitive BBQ circuit this year!

We'll keep you posted on all of her stories as she produces some of the best BBQ you'll ever have.Don't forget to visit us on the web at!!

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May 27, 2009

Pork Barrel BBQ State Capitol Buildings and Governor Mansions Challenge - Missouri

Pork Barrel BBQ is attempting to get pictures of our dry rub tins in front of all 50 State Capitols and Governor Mansions. In order to do this we need your help!! Summer vacations are a great way to help us complete this challenge so don't forget to take a tine of our All American Spice Rub with you if you plan to visit any of our 50 great state capitol cities this summer.

Our first submission comes from our home state - the great state of Missouri. Above is the state capitol and to the right is the Governor's Mansion with Pork Barrel BBQ's All American Spice Rub.

Don't forget to visit us at our website - - and pick up some of our dry rub.

It is barbecue season and nothing makes your meal taste better than our All American dry rub! E-mail us your pictures at!

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May 26, 2009

Weber Smokey Mountain Cooker Smoker Assembly

Pork Barrel BBQ recently acquired two Weber Smokey Mountain Cooker Smokers for use in several upcoming events we'll be participating in. Over the Memorial Day Weekend I put mine together and tried it out for the first time. The following post hits on the highlights of assembling the Weber Smokey Mountain Cooker Smoker.

The Smokey Mountain Cooker Smoker comes in a large box and is relatively easy to assemble. It took me about 25 minutes to go from an unopened box to a smoker that was ready for service.

The first step in the assembly of the smoker is to attach the three legs to the heat shield that goes under the smoker - this is a heat shield and not an ash catch.

Next you attach the bottom of the smoker to the three legs and heat shield.

After you've installed the legs to the bottom of the smoker install the charcoal grate and ring.

Next put the body of the smoker onto the base of the smoker.

Next you install four brackets to the inside of the base and place the water bowl inside the base.

Next put the first of the two grill grates into the smoker.

The final step is putting the second grill grate into the smoker.

Place the lid onto the smoker and you have a finished product!

The Finished Product with its protective cover!

We have heard nothing but great things about the Weber Smokey Mountain Cooker Smoker and can't wait to try ours out. Check back soon for a post on how the maiden smoking with our new grills went.

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BBQ and Spice Rub Page - BBQ and Spice Rub Links

We spend all our time thinking about BBQ, dry rubs, and bbq grills - but BBQ cakes? Uh... no. Check out these amazing creations by the fine folks at Cake Wrecks

Here's a sneak peak to make you hungry (or not...):

Pretty cool huh? Now check this one out - this one, not so much...

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May 25, 2009

Pork Barrel BBQ Was a Donor at the 2009 Taste of the South Charity Gala Held in Washington, DC on May 16

On Saturday, May 16 Pork Barrel BBQ donated our Pork Barrel BBQ All American Dry Rub to the 27th annual Taste of the South charity gala held at the D.C. Armory in Washington, D.C. (We were very excited to see our name just to the right of one of our favorite BBQ joints - Gates BBQ from Kansas City, MO.) This year's featured charity was the Magnolia Speech School of Mississippi, a private, nonprofit, oral education program for children with hearing loss and language disorders. Additionally, a small portion of the funds raised went to Jubilee Jobs, a Washington, D.C. based charity that provides support for disadvantaged job-seekers in the Washington, D.C. metropolitan area.

Taste of the South was a great time for all that attended, even though it felt like it was 100 degrees inside the D.C. Armory. We are already looking forward to next years Taste of the South and the chance to help some worthy charities.

In addition to giving back to the community Pork Barrel BBQ used this opportunity to unveil our new label on the sample bags of our All American Spice Rub. Here's what they look like up close. Let us know what you think of the new look and don't forget to visit us!

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May 22, 2009

Pork Barrel BBQ Issues BBQ Challenge to Jessica Ravitz of CNN

Jessica Ravitz of CNN wrote the following article on the quest for the best BBQ - I think its obvious that she is from Texas, California or the East Coast (and probably calls the Midwest "flyover" states) because she completely ignores Missouri barbecue in her article. At Pork Barrel BBQ, we support the exploration of all things BBQ, and encourage Jessica to travel the nation a bit more in her quest - her first stops need to be Gates Bar-B-Q, Arthur Bryant's, Oklahoma Joe's in Kansas City, MO and Dickie Doo Bar-B-Que in Sedalia, MO. Jessica - we at Pork Barrel BBQ will be glad to meet you any day that works for you in Kansas City and take you on a tour - just let us know what works - and best of all, we'll pay for all your Missouri BBQ! You can reach us at or You can also email us at:

Read Jessica's article here:

Quest for the best barbecue

Story Highlights

For about 250,000 years, humans have been throwing meat on and around flames
The meat, smoking wood and sauce (if there is one) define styles of barbecue
Barbecue is "the last bastion of regional culture," one barbecue expert said
Smoked-meat enthusiasts will go to great lengths to find the best barbecue joint

By Jessica Ravitz CNN

(CNN) -- If Daniel Vaughn has his way, he said, his newborn daughter will "teethe on a rib bone."
It's not that the Dallas, Texas, architect means to channel his inner caveman. He just loves barbecue and, given that his wife doesn't, is hoping the little one will share his passion for " 'cue," as he calls it.

"My main quest is to find the best in Texas," said Vaughn, 31, who phoned CNN while he was heading to his 168th barbecue joint since he began his search in August 2006.

So far, listed among his favorites: Snow's BBQ in Lexington and Kreuz Market in Lockhart.

"The best experience is finding a place you've never heard of, a place that's not on anyone's list," he said. "It feels like you've really discovered something special."

Vaughn's journey, which is chronicled on his blog Full Custom Gospel BBQ (which also features reviews), is just one illustration of how this American culinary tradition has taken hold. It has spawned pilgrimages to out-of-the-way shacks, associations and "societies," competitive cook-offs and countless debates among those who take this smoked-meat matter most seriously. Vaughn's tasty experience at Kreuz Market

"It's a combination of flavors, sights, smells, sounds, people and stories," said Mark Dunkerley, 32, of Nashville, Tennessee, who embarked on his own barbecue quest last fall (a road trip spanning four Southern states) and named The Bar-B-Q Shop in Memphis, Tennessee, as his top pick. "Anything you spend six to 18 hours preparing, it's more than a meal. It's an event." Check out some iReporter BBQ joint recommendations »
This "event" became possible about half a million years ago, when humans discovered fire. For about 250,000 years, humans have been throwing meat on and around the flames, said Steven Raichlen, best-selling author of "The Barbecue Bible."

But the 16th century Spanish explorers to the Americas first chronicled the unique cooking technique that became barbecue when they came across the Taino Indians of the West Indies using a barbacoa, their word for a wooden framework propped above flames, to smoke meat.

It was a way to preserve meat and was later popularized by the poor and slaves, who didn't have refrigeration, explained Amy Mills, daughter of barbecue's legendary champion pit master and restaurateur, Mike Mills, with whom she co-wrote "Peace, Love, and Barbecue."

The smoking approach was also useful in that it tenderized lesser cuts of meat, said Mills, whose father is behind the ribs celebrated at 17th Street Bar & Grill in Murphysboro, Illinois, and Memphis Championship Barbecue in Las Vegas, Nevada.

"Today, barbecue has enjoyed a renaissance," securing its berth as "America's original comfort food," which is especially important in these tough economic times, when supporting local and affordable businesses is more popular than ever, Mills said. "It's the most democratic food group. You can come into a barbecue restaurant and find people in ties and people in overalls. ... You leave your title at the door."

Depending on where you are, the meat and smoking wood that is used, the sauce (if there is one) or the rub, barbecue can mean many different things, Raichlen, the best-selling author, journalist, cooking teacher and TV host pointed out.

While it's pulled pork with vinegar sauce in most of North Carolina, Raichlen said barbecue is, for example, mutton with butter and Worcestershire sauce in Owensboro, Kentucky, grilled bratwurst in Sheboygan, Wisconsin, and oysters on the half-shell with chipotle sauce in Tomales Bay, California.

"We live in a world of homogenization," he said. Barbecue is "the last bastion of regional culture, and I think that's one reason we prize it so dearly."

Fans, in fact, prize barbecue for a multitude of reasons. For city slickers, who live in places where backyard smokers are not viable or even legal, a country jaunt for some finger-licking meat can be an escape. And the time, sweat and, indeed, "labor of love" shown by those who run these establishments, as Dunkerley of Nashville puts it, is something to behold and honor.

The slow food, which bucks the nation's fast-food focus, is "a backlash against the hustle and bustle of daily life," said Carolyn Wells, executive director and co-founder of the 10,000-member Kansas City Barbecue Society, which she calls "the world's largest organization of barbecuing and grilling enthusiasts."

"It's not a solitary pursuit," she said. "It's something you do with your family and friends."

This might be why barbecue is, for Frank Beaty, a reminder of different times and people. Beaty's barbecue recommendations

He may live in Las Vegas, Nevada, today, but Beaty, 55, grew up in Texas, the grandson of Dempsey Davis, a man who "grew his own meat." Using an "old brick smokehouse," in Paris, Texas, Beaty said Dempsey practiced what he preached.

"My granddad said two things about barbecue," Beaty said. "If you have to have teeth to eat it, it's not right. And if you have to put sauce on it, it's not right."

For 35 years, wherever he's traveled as a festival producer, Beaty said he's always been on the lookout for the best and most tender barbecue a town can offer. One of his top choices, a surprise even to him: Everett and Jones in Oakland, California.

"Texas has the best barbecue, but somehow Everett and Jones migrated from the south," Beaty said.
Because his wife will rarely join him, Vaughn -- the man on a mission in Texas -- counts on some friends to help him on his traveling feeding frenzy. In March, he said he and two cohorts outdid themselves, setting a record: 10 barbecue restaurants in one day.

"You get the meat sweats, where you rub your brow and it comes away smelling like smoke," he said with a laugh. "But you get used to it."

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May 21, 2009

Pork Barrel BBQ USA Challenge - Childhood Home of President George W. Bush

Over the course of the past several months we have shown you "Where In The World Pork Barrel BBQ Has Been" and now we launch a new challenge for you the Pork Barrel BBQ dry rub fan. It is our goal to get a picture of a Pork Barrel BBQ product dry rub tin, hat, t-shirt or something else in front of the homes of all 44 US Presidents, all 50 State Capitol buildings, and all 50 Governor's Mansions.

Our first entry comes from Midland, Texas and is the childhood home of our 43rd President - George W. Bush.

If you're headed out on vacation this summer this is a great time to snap a few pictures with your favorite dry rub tin and send them on to us at

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The Tools of the BBQ Trade - Pig Grill

We are always on the look out for interesting BBQ gadgets, dry rubs, bbq sauces, grills and smokers. A loyal supporter of Pork Barrel BBQ sent us this picture from a hardware store in Midland, TX of a pig grill (and in the background you can see a bull grill). We have to admit that this has been placed on the Pork Barrel BBQ wish list, but we aren't quite prepared to drop the $1,599.00 necessary to put this beauty in your backyard.

If you find any interesting BBQ gadgets, dry rubs, bbq sauces, grills, smokers or anything else related to barbecue that you think would make a good post on this site email us the details at

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May 16, 2009

BBQ and Spice Rub Page - BBQ and Spice Rub Links

We spend entirely too much time searching the web for information on BBQ, Barbecue, Barbeque and Spice Rubs! We thought we would create a page that has some of our favorite BBQ and Spice Rub links - we will add to this page over the upcoming days and months - if you have a favorite BBQ or Spice Rub link, or own your own Barbeque or Spice Rub company and want to be included on this page - please send us an email to Also, if all this reading makes you hungry - please be sure to order some of our All American Spice Rub!

Best BBQ Joints in America
Arthur Bryant's BBQ - Arthur Bryant was know as the "King of Ribs" and some have called him the most renowned barbequer in the history of barbeque.
Dickie Doo Bar-B-Que - Dickie Doo-Bar-B-Que has the best B.B.Q. Beans we've ever had - they are amazing and will put a smile on your face!!
Gates Bar-B-Q - We are confident that we put a few members of the Gates family through college with the amount of money that left our wallets in exchange for a Mixed Plate, Beef on Bun, or Burnt End Sandwich.
Jammin Joe's BBQ - We are a huge fan of their Pulled Pork Sandwich - they provide a very generous portion, with a great sauce.
Oklahoma Joe's Barbecue - Have you ever wondered what it would be like to have a great lunch inside a gas station? If so, look no further than Oklahoma Joe's in Kansas City, Kansas.
Rocklands Barbecue and Grilling Company - If you're in DC, this is where midwesterners go for good barbecue.

BBQ Joints Around the World
Bodean's in London - Next time you're in London and you're craving a little bit of home why not drop into one of Bodean's locations in Soho, Tower Hill, Clapham, Fulham, or Westbourne Grove?

BBQ Recipes

Food Shows and Sites

The Tools of the BBQ Trade
Grills and Smokers
Char-Broil - They make great gas and charcoal grills and smokers. They even have a turkey fryer that uses zero oil!
Char-Broil Owners Blog - a great resource for anyone who loves grilling.
Char-Griller - A great, cheap grill and smoker that produces amazing BBQ!
Weber Kettle Grill - The classic - you will never go wrong grilling, smoking or BBQing on this amazing grill!
Weber Smokey Mountain Cooker Smoker - Want to smoke your meat and poultry for 18 hours? Look no further - this thing makes great competition level barbecue!
Virtual Weber Bullet Site - The ultimate resource for your WSMC!

Chimney Smoker - An essential tool - your coals are ready in 15 minutes, and you never have to use lighter fluid!
Hardwood Lump Charcoal - The best way to cook - burns hot and true, and contains no additives to ruin the taste of your barbeque or spice rub.
Meat Thermometer - The only way to know that its done and safe - nothing is worse than undercooked BBQ!

Other Great BBQ Sites
The Salt Lick - BBQ joint outside Austin, Texas - if we ever get to Austin, this one looks like it will make it on our Best BBQ Joints in America list.

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May 15, 2009

Pork Barrel BBQ To Compete in the 17th Annual Safeway National Capital Barbecue Battle

Pork Barrel BBQ is proud to announce that we will be participating in the 17th Annual Safeway National Capital Barbecue Battle, June 27-28 in Washington, D.C. The Barbecue Battle takes place between 9th and 14th Streets, on Pennsylvania Ave., NW.

Saturday June 27 is the Kansas City Barbecue Society Event and we will be preparing brisket and pulled pork.

Sunday June 28 is the Memphis in May Barbecue Event and we will be preparing ribs and pulled pork.

Come on down and say hi and enjoy the festivities. Admission for the event is just $10 for adults/$5 for kids ages 6-12/Free for kids 5 & under.

In addition to Pork Barrel BBQ's Competition Barbecue Team there will be top competition barbecue teams from around the country vying for over $40,000 in cash and prizes. The Safeway Demonstration Stage will host celebrity chefs who will share their secrets with you through cooking demonstrations. Stop by The Safeway Sampling Pavilion for free food samples and recipes. There will be vendors selling barbecue from around the country (Memphis Ribs - Carolina Chicken-Texas Brisket) for your dining pleasure. In addition to great barbecue, there will be over 30 bands performing on 3 stages all weekend long.

The best thing about the weekend is that it is for charity. Admission to the Barbecue Battle includes a donation to the Boys & Girls Clubs of Greater Washington.

For highlights of last years Barbecue Battle check out this page on the 2008 Barbecue Battle.

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May 12, 2009

Where In The World Is Pork Barrel BBQ? - WMZQ Fest 2009 at Nissan Pavilion

Last weekend I joined a few friends at WMZQ Fest at Nissan Pavilion to hear Keith Anderson, Jason Michael Carrol, Joe Nichols, Little Big Town and Rodney Atkins. Pork Barrel BBQ came along for the show!

A nice spring evening, a pair of cowboy boots, a concert pavilion and the prospects of a great concert made me realize that it is tailgating season and that's Where In The World You'll Find (or at least you should find) Pork Barrel BBQ!

WMZQ Fest was the official kickoff of the summer outdoor concert season here in Washington, D.C. and probably in a lot of other places across our great country. If you plan to hit a concert or two this summer (or ballgame for that matter) don't forget to get there a couple hours early with a grill, your favorite meats and vegetables, a few cold drinks and Pork Barrel BBQ's All American Spice Rub - the only rub that is guaranteed to bring bipartisan flavor to your next meal!!

To order Pork Barrel BBQ's All American Rub visit our website.

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Special Thanks to Yared Photography for Pork Barrel BBQ Photo

We were honored when a good friend of Pork Barrel BBQ Mr. Yared Tseggai shared his talent and sent photos he had taken of our All American Spice Rub. Please be sure to visit his site at and check him out at - he's an incredibly talented portrait and wedding photographer - he gets our Pork Barrel BBQ seal of approval - check out the photo here:

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May 8, 2009

Pork Barrel BBQ Is Donor To The 2009 Taste of the South Charity Gala Being Held in Washington, DC on May 16

At Pork Barrel BBQ we believe it is important to be involved in and give back to the local community and we are pleased to announce that we will be a donor at the 27th annual Taste of the South to be held at the D.C. Armory in Washington, D.C. on the evening of Saturday, May 16, 2009. Pork Barrel BBQ will be providing sample bags of our All American Spice Rub to those who visit the Missouri booth at this years gala.

The first Taste of the South was held in 1983 in an effort to share the rich tradition of the South with the residents of the Washington, D.C. region. States participating in Taste of the South include Arkansas, Alabama, Florida, Georgia, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Texas and Virginia.

All proceeds raised by the event go to a southern based charity. This year's featured charity is the Magnolia Speech School of Mississippi. For more than 50 years, the Magnolia Speech School, a private, nonprofit, oral education program for children with hearing loss and language disorders, has provided children with life-changing curricula that has enabled each student to reach their potential. A small portion of the funds raised this year will go to Jubilee Jobs, a Washington, D.C. based charity that provides support for disadvantaged job-seekers throughout the DC metropolitan area.

For more information on Taste of the South check out their website.

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May 7, 2009

The Tools of the BBQ Trade - Weber Smokey Mountain Cooker

It's a big day for Pork Barrel BBQ - we just acquired two Weber Smokey Mountain Cooker Smokers! Check it out!

We have a number of events and BBQ competitions coming up and we needed the capacity to cook a lot of great BBQ! What is really amazing about the Smokey Mountain Cooker (we got two 22.5 inch models) is that it can hold 8 slabs of ribs, 4 pork shoulders, 2 briskets, even 2 turkeys! I smoke a lot of BBQ on my Chargriller, but to be honest it takes a lot of work keeping it fired up. With the Smokey Mountain, I can put lump charcoal and some wood chunks in the bottom and come back 12 hours later and it will have maintained a perfect temperature - you can't beat that.

We came to the decision to buy these thanks to the great web site - The Virtual Weber Bullet - its really one of the best BBQ sites I have ever seen. Thanks to the folks at the Virtual Weber Bullet site for helping us make a great decision - we'll keep you posted on our smoking success!

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May 4, 2009

Secret Hamburger Soup Recipe

Here is a family favorite - Hamburger soup - the entire family will love it - please let us know what you think!

1 Yellow Onion
1 lb Bag Carrots
1 Stalk Celery
2 Cloves Garlic
1 Lb Ground GRASSFED Meat or Lamb (needed for flavor)
3 Cups Low Sodium Chicken Stock
1 Cup Short Grain Brown Rice
1 Tb Dried Ground Thyme
1 Tb Dried Organic
3 Tb Olive Oil
1 tsp Salt
2 tsp Pepper


Chop onion into small pieces, peel and cut carrots (small pieces), and peel and cut celery (small pieces) and dice garlic.

Heat Olive Oil in Large Stock Pot.

Add onions, carrots, celery and garlic to pan. Add salt and pepper. Cook at medium heat for 10 minutes until soft.

Add Ground Beef or Lamb and cook until brown. Add 1/2 of Thyme and Oregano and stir.

Add rice and chicken stock. Bring to boil, reduce heat to low and cook covered for 45 to 1 hour - until rice is tender.

Once rice is tender, add remainder of Thyme and Oregano and stir.. Add salt and pepper to taste.

Enjoy - and best of all - only one pot to clean up!

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May 3, 2009

Where In The World Is Pork Barrel BBQ - Washington, DC - Cherry Blossom Festival

Thousands and Thousands of people flock to Washington, DC each March and April in hopes that the Cherry trees will be in full bloom when they arrive - some leave happy and others leave a little less happy. You can't always time your trip right to see the Tidal Basin bathed in the pink of the Cherry trees, but you can always find Pork Barrel BBQ in Washington, DC.

Here are several pictures of Pork Barrel BBQ taking in the sites of this years Cherry Blossom Festival in Washington, DC.

Pork Barrel BBQ's All American Spice Rub with the Washington Monument and the Cherry trees in full bloom in the background.

Pork Barrel BBQ's All American Spice Rub with the Jefferson Memorial and the Cherry trees in full bloom in the background.

Are you going on a trip or attending a unique event? Take Pork Barrel BBQ with you and let us know where you have taken it? Send your photos to us at and we'll post them on our blog - don't forget to provide a brief description of where Pork Barrel BBQ is or what Pork Barrel BBQ is doing.

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