Pork Barrel BBQ to Debut Carolina Vinegar BBQ Sauce

By: Richard Wachtel
Published: January 27, 2012

Wow! I can’t believe that it is Meat Week 2012 already! It feels like it has only been a couple of months since our Meat Week 2011 experience. Oh well, I guess time really files by when you are having fun right? I had so much fun last year that I can’t wait to go this year, what made it even more exciting was the news that our good friends at Pork Barrel BBQ are going to be debuting a brand new Carolina Vinegar BBQ Sauce during DC’s Meet Week! I mean the with success of the restaurant, competition team, Peanuts and such more Heath and Bret have become one the leading barbecue sauces on the market.

“We’re extremely excited to be hosting our third Meet Week celebration and the first at our recently opened flagship Pork Barrel BBQ Restaurant,” said Hall, President of Pork Barrel BBQ. “Barbecue is America’s cuisine and is just as much about the community that gathers to enjoy each others company as it is about eating the slow smoked meaty goodness that comes out of the smoker. We look forward to welcoming the Meat Week community into our home as they dine on our award winning barbecue at our restaurant’s Community Table.”

Washington DC Meat Week

Pork Barrel BBQ will be  hosting Washington D.C. Meat Week participants at its restaurant, which Hall and Thompson opened with veteran restaurateurs “Mango” Mike Anderson and Bill Blackburn, on Tuesday, January 31st between 7:00 p.m. and 9:30 p.m. at 2312 Mount Vernon Avenue in Alexandria, Virginia. Meat Week’ers will be among the first in the nation to taste the latest creation in Pork Barrel BBQ’s lineup of national award winning barbecue sauces – Pork Barrel BBQ Carolina Vinegar BBQ Sauce.

Meat lovers and barbecue enthusiasts like myself will be pleased with Pork Barrel BBQ’s special Meat Week Sampler Plate that includes ¼ pound of brisket, ¼ pound of pulled pork, ¼ chicken, 3 ribs, 1 Texas brisket sausage link and your choice of 2 sides for $20.12.

This year marks the eighth anniversary of the international Meat Week celebration. Organizers of DC’s Meat Week, Mike Bober and Jenelle Dennis, are extending the celebration, festivities to an eight days this year in DC.

“We are so excited to be a part of Pork Barrel BBQ’s DC debut of its Carolina Vinegar BBQ Sauce in its brand new digs,” said Dennis, Captain of DC Meat Week.

“Pork barrel BBQ has been a part of DC Meat Week since the beginning, and we anticipate another great showing this year,” said Bober, DC Meat Week Founder. “They’ve settled into their own space and their smoker is nice and seasoned – we’re looking forward to championship-quality ‘cue.”

I will also be attending on Tuesday night, so if you are going to be around be sure to say hello to me so that we can sit around and chat about Barbecue and so much more! See you there fellow Meat Lovers!


For more information about Pork Barrel BBQ, visit http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) and the company’s blog.

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Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, GrillingwithRich.com has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds Eat.com and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
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