Showing posts with label Pork Barrel BBQ Heroes. Show all posts
Showing posts with label Pork Barrel BBQ Heroes. Show all posts
August 2, 2009
Heath, how did you get into BBQ?
Since Brett and I started Pork Barrel BBQ I've been asked dozens of times by friends, family and customers how I got into BBQ and why I decided to turn my love for it into a business venture. Although there are a number of reasons that influenced my decision, none was as big of an influence as my dad, Rex Hall.
I've posted before on how important his love of the grill was and how much it has influenced me and helped get me to where I am today. Growing up my dad was like the postal delivery man of the grill - rain, sleet, snow, hail, sun, fog, hot, cold it didn't matter, winter, spring, summer and fall he was outside grilling up chicken, ribs, brisket, pork shoulder, quail, corn, potatoes and just about anything else that can be grilled for our family meal.
So the most complete answer to how I got into BBQ and decided to turn my love for it into a business is because of my dad, a great teacher of many lessons to me. He taught me how to BBQ - from lighting a fire to seasoning meat. He, along with my mom, taught me that no star was out of my reach if I wanted to hold it in my hand - all I had to do was reach for it and work hard. They taught me the importance of doing whatever you are doing to the best of your ability - no one can ask more if you do your best. They also taught me about the importance of integrity, honesty and good communication - all traits we promise to bring to Pork Barrel BBQ on a daily basis.
Dad, thanks for sharing one of your passions with me because without your guidance and lessons there would be no Pork Barrel BBQ today.
I've posted before on how important his love of the grill was and how much it has influenced me and helped get me to where I am today. Growing up my dad was like the postal delivery man of the grill - rain, sleet, snow, hail, sun, fog, hot, cold it didn't matter, winter, spring, summer and fall he was outside grilling up chicken, ribs, brisket, pork shoulder, quail, corn, potatoes and just about anything else that can be grilled for our family meal.
So the most complete answer to how I got into BBQ and decided to turn my love for it into a business is because of my dad, a great teacher of many lessons to me. He taught me how to BBQ - from lighting a fire to seasoning meat. He, along with my mom, taught me that no star was out of my reach if I wanted to hold it in my hand - all I had to do was reach for it and work hard. They taught me the importance of doing whatever you are doing to the best of your ability - no one can ask more if you do your best. They also taught me about the importance of integrity, honesty and good communication - all traits we promise to bring to Pork Barrel BBQ on a daily basis.
Dad, thanks for sharing one of your passions with me because without your guidance and lessons there would be no Pork Barrel BBQ today.
The picture above was the first BBQ contest I ever participated in (and I was lucky enough to be working with my dad) - it was held in Jefferson City, Missouri at the Jefferson City Public Library in the mid-1990's. We've come a long way since then and when I say "we've" I mean my dad and I and our quest to always provide the best BBQ to our friends and family that we are capable of providing. Thanks again dad!
July 20, 2009
Pork Barrel BBQ - Thanks for the Great Comments!
Pork Barrel BBQ has been lucky to have great fans of our All American Spice Rub - and we really love getting emails and tweets with your comments! Here are some recent comments on how folks use Pork Barrel BBQ's All American Spice Rub - please email us how you use it on your bbq grill or bbq smoker!
"Pork Barrel BBQ makes cooking a flavorful dinner on a time crunch easy. When I get home from work and want to throw dinner together I can take any piece of chicken, fish or beef, throw on some rub and cook it up. It is delicious, easy, and a staple in my cupboard." - Krista, Washington, D.C.
"I used the All American Spice Rub to grill chicken for my teenage daughters - they said it was the best chicken I have ever made - I'm a customer for life!" - Jim, St. Louis, Missouri
"I was given a tin of the rub and have used it exclusively on salmon.......fabulous!!!!! I have yet to use it on anything else as I have run out and is time to reorder. You have a winner." - Dian, St. Louis, Missouri
"I used the All American Spice Rub to grill chicken for my teenage daughters - they said it was the best chicken I have ever made - I'm a customer for life!" - Jim, St. Louis, Missouri
"I was given a tin of the rub and have used it exclusively on salmon.......fabulous!!!!! I have yet to use it on anything else as I have run out and is time to reorder. You have a winner." - Dian, St. Louis, Missouri
June 7, 2009
Pork Barrel BBQ Meets Top Chefs at the Food & Wine Festival at the National Harbor
Pork Barrel BBQ made its Food & Wine debut this weekend at the National Harbor just outside of Washington, D.C. One of the highlights for us was getting to hang out for a bit with Season 5 Top Chefs Carla and Ariane. What a thrill it was for us. How cool is that? And I can't even begin to tell you how cool they were!! You guys rock!!!!!
Thanks so much for all the tips and pointers on making it in this business. Your encouragement meant a ton to us and best of all the fact that you liked our All American Spice Rub and our pulled pork made our day!!!
Best of luck to you guys in your future endeavors! We look forward to crossing paths in the future!
Be on the lookout video of our encounter with Carla and Ariane! And don't forget to visit us on our website.
April 22, 2009
The Inspirations Behind Pork Barrel BBQ - Dad, Friends and Bobby Flay
We often get asked why we started Pork Barrel BBQ and how we became so interested in BBQ so we thought we would share a bit of our story with you and a couple pictures that were taken a few years ago when Pork Barrel BBQ was just an idea percolating in our heads as a dream that was a long way from reality.
It is true that both Brett and I have loved exploring our culinary talents (at least the two of us think we have culinary talent -- thinking is sometimes more dangerous than knowing) on grills and smokers for many years. It is also true that we've had our empty plates out in anticipation of what might be coming off a family member or friends grill during those summer BBQ's and still vivid in my memory is dad grilling and smoking meat on those cold snowy or raining winter nights. I think my dad's BBQ motto was similar to the Post Office motto and went something like this:
It is true that both Brett and I have loved exploring our culinary talents (at least the two of us think we have culinary talent -- thinking is sometimes more dangerous than knowing) on grills and smokers for many years. It is also true that we've had our empty plates out in anticipation of what might be coming off a family member or friends grill during those summer BBQ's and still vivid in my memory is dad grilling and smoking meat on those cold snowy or raining winter nights. I think my dad's BBQ motto was similar to the Post Office motto and went something like this:
"Neither rain nor hail nor sleet nor snow nor heat of day nor dark of night shall keep this BBQ'er from the swift completion of his brisket, ribs, chicken, steaks, pork chops, or baked potatoes."
The simple fact is we were lucky enough to grow up around great BBQ so we come by our love of it honestly -- and we like to eat a bit (this is also a good motivating factor). As we graduated from high school and moved to college a trend was starting around the country - chefs could actually become celebrities and they were bringing new and exciting food ideas to the masses. Folks were cooking things they'd never heard of only months earlier let alone tried to cook. One of these innovators was Bobby Flay - both Brett's and my culinary and grilling hero.
I'll never forget the first time I crossed paths with Bobby Flay - it was on a fledgling television network known as the Food Network. Right on the screen in front of me was this city slicker named Bobby Flay and a good ol' country boy named Jack McDavid. Jack was all about charcoal and wood and Bobby was all about gas. I immediately sided with Jack and felt he was the real authentic BBQ'er on the show because I believed no one in there right mind would use gas to grill (why not stay inside and use your stove and oven if you're going to use gas was what I was saying to myself). I loved the show, it was a couple of armature TV actors who could cook, but couldn't act. They went on to win no Academy Awards, but they both ended up winning me over. The show was short lived, but I had warmed to Bobby by the time the show was taken off and intrigued by his cooking.
The rest is history. Bobby has become one of the most recognizable cooks in all of America if not the world (who else has stood on a cutting board in Japan and lived to talk about it?). Bobby has matured into an excellent on air personality, but it has always been about the food for him and you can still see this on his current show Throwdown with Bobby Flay. Win or lose he has fun and enjoys learning the tricks of some of the best cooks in America.
We'd be comfortable in betting that Bobby has inspired many cooks across this country to try a new dish, eat something a bit different at a restaurant, get the grill out in the rain or snow, or in our case, along with our family and friends, get the courage to start a small business dedicated to great BBQ. Thanks for the inspiration Bobby!!!
Several years ago we were lucky enough to get the chance to meet Bobby during a visit of his to Congress where he was lobbying on behalf of technical education and trade schools. He took five minutes out of his busy schedule to stop and talk with us and answer some questions we had. He even had to step aside to get a picture taken with a Member of Congress and told us to hold on because he was going to come back and finish our conversation after he was finished with the picture and he held true to his word.
I'll never forget the first time I crossed paths with Bobby Flay - it was on a fledgling television network known as the Food Network. Right on the screen in front of me was this city slicker named Bobby Flay and a good ol' country boy named Jack McDavid. Jack was all about charcoal and wood and Bobby was all about gas. I immediately sided with Jack and felt he was the real authentic BBQ'er on the show because I believed no one in there right mind would use gas to grill (why not stay inside and use your stove and oven if you're going to use gas was what I was saying to myself). I loved the show, it was a couple of armature TV actors who could cook, but couldn't act. They went on to win no Academy Awards, but they both ended up winning me over. The show was short lived, but I had warmed to Bobby by the time the show was taken off and intrigued by his cooking.
The rest is history. Bobby has become one of the most recognizable cooks in all of America if not the world (who else has stood on a cutting board in Japan and lived to talk about it?). Bobby has matured into an excellent on air personality, but it has always been about the food for him and you can still see this on his current show Throwdown with Bobby Flay. Win or lose he has fun and enjoys learning the tricks of some of the best cooks in America.
We'd be comfortable in betting that Bobby has inspired many cooks across this country to try a new dish, eat something a bit different at a restaurant, get the grill out in the rain or snow, or in our case, along with our family and friends, get the courage to start a small business dedicated to great BBQ. Thanks for the inspiration Bobby!!!
Several years ago we were lucky enough to get the chance to meet Bobby during a visit of his to Congress where he was lobbying on behalf of technical education and trade schools. He took five minutes out of his busy schedule to stop and talk with us and answer some questions we had. He even had to step aside to get a picture taken with a Member of Congress and told us to hold on because he was going to come back and finish our conversation after he was finished with the picture and he held true to his word.
Bobby, we look forward to the next time our paths cross and hope you'll do us the favor of letting us know what you think about Pork Barrel BBQ - after all you are part of the reason we exist.
For more information on Bobby Flay check him out on the web at www.bobbyflay.com.
Thanks again for your inspiration and bring back Boy Meets Grill!!!
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