Click on any pic to enlarge it… browse thru using the arrow buttons.
Danny McGrath of 3EYZ BBQ injects their Whole Hog
3EYZ BBQ’s whole hog
3EYZ BBQ Banner
Smokis Porkis Banner
Off The Hoof team loading their rib box
Pork Barrel BBQ Rib Box
HucksHut.com Pulled Pork box
Marilyn (@HotSauceChick) and Huck SR
Sweet Butt BBQ
IQUE BBQ Team Tent
Jambo Pit of Chix, Swine & Bovine BBQ – Grand Champions PITP 2010
Tom and Christy of Virginia BBQ Pirates
Hambones by the Fire Team Logo
Widespread BBQ Banner
MrBobsBBQ.com
It’s a beautiful thing
Redneck Cavier loads their brisket box
Freestate Smokers Tent
Freestate Smokers fix the brisket box
Freestate Smokers Brisket Box
Christy & Tom of VA BBQ Pirates
Couldn’t get the flames in the shot
Cleaning grates with a torch – genius
George being interviewed by Kelly Dodd
George Hensler & Kelly Dodd
Listen for Kelly’s interviews on Greg Rempe’s BBQ Central Show
Who Are Those Guys from Street, Maryland
BBQ Guru Inventor Shotgun Fred
A little workhorse of a Weber-wannabe
Smokis Porkis did porkcicles on this thing
Check out the old Weber top sans wood handle
GoneHoggin.com
ToddsDirt.com – the Dirtiest vendor at PITP
Todd’s Dirt creator, The Dirt Man!
Famous Dave’s Wilbur the Pig
Our apologies to anyone we did not get a pic of! If you have one you’d like us to include, please let us know by leaving a comment below or Contact us!
~brian and marilyn
We started our 2nd day at Pork in the Park by going directly to the competition area. We arrived shortly after the last turn-in, and a lot of the teams were already beginning to tear down their sites. Most teams want to be ready to roll out after the late day awards are given out….
This was our third visit to the Metropolitan Cooking And Entertainment Show in Washington DC. This is a short list of vendors that we visited this year. Our apologies to those folks that we have no pics of. Overhead Shot of the Show With literally hundreds of vendors, this show is growing bigger each year….
The big sale is back, and we will update it as we get new additions to our listings. It usually grows as we get closer to the holiday, so if you are shopping or curious of what will be offered, then keep coming back. If you are a company that would like to add your…
World’s Most Competitive Fiery Foods Competition Announces 2011 Scovie Award Winners Unprecedented tie for grand prize fires up competitors For Immediate Release – October 20, 2011 Contact: The Garrity Group Albuquerque, NM – For the first time in 15 years, the annual Scovie Awards has announced that two products will take home the coveted overall…
Recipe Makeover: Homemade Sloppy Joes Better than Manwich You’ll never buy Hunt’s Manwich Sauce in a can again. This is my homemade version of Manwich Sloppy Joes that I’ve been making at home since I was a teen. It is so simple, and as Brian says, “it’s the bomb!”. This is a recipe using 2…
The NYC Hot Sauce Expo Celebrates Its 5th Anniversary New York’s own High River Sauces proudly presents the 5th Annual New York City Hot Sauce Expo on April 22nd & 23rd 2017. The NYC Expo will feature up to 45 artisanal hot sauce makers from all over the United States and as far as Australia,…
9 Comments
Looks like lots of fun and I bet it tastes good also.
Thanks, Jon!
Every time I see Todd I feel ashamed because I haven’t tried Dirt yet when so many people talk about it. I need to get off my arse and order some.
That is one sweet pit Bob’s Hogs has!
I’ve heard so many good things about Todd’s Dirt and I’ve yet to try it.
Then get on over to ToddsDirt.com and get some! Skip the original and go for the Bayou and Crabby.
Hey Chris, as much as we like ToddsDirt.com Bayou… the Crabby is that much better. And we’re “Old Bay” fans of course.
Get off your ass and order the Crabby and Bayou from ToddsDirt.com at the very least. You will not be sorry. Trust me on this. I’ll refund your money… wait… no, I won’t do that. 🙂
Just looking at those ribs makes me regret not coming down on Sunday. I didn’t realize how long of a drive it was or I would’ve made a better effort to come. Next year, Brian give me a month’s notice and I will be there.
How does one sample so much bbq? Is there samples to try before you buy? How does it work? I just would go hog wild (pun intended).
Actually, the teams are not allowed to give out samples or food to the public.
But since we were new “friends” and were in the camps, we were invited to try a few things after turn-ins.
You wouldn’t be able to actually make a meal out of the few samples that are offered. And it would be rude as well.
The public mid-way had tons of BBQ vendors… some good, some not so much. One joint had the longest line, and the most banners, so we assumed they had some good ‘cue for sale there.
I hope you can get here next year for Pork in the Park. Good times.
~brian
Looks like lots of fun and I bet it tastes good also.
Thanks, Jon!
Every time I see Todd I feel ashamed because I haven’t tried Dirt yet when so many people talk about it. I need to get off my arse and order some.
That is one sweet pit Bob’s Hogs has!
I’ve heard so many good things about Todd’s Dirt and I’ve yet to try it.
Then get on over to ToddsDirt.com and get some! Skip the original and go for the Bayou and Crabby.
Hey Chris, as much as we like ToddsDirt.com Bayou… the Crabby is that much better. And we’re “Old Bay” fans of course.
Get off your ass and order the Crabby and Bayou from ToddsDirt.com at the very least. You will not be sorry. Trust me on this. I’ll refund your money… wait… no, I won’t do that. 🙂
Just looking at those ribs makes me regret not coming down on Sunday. I didn’t realize how long of a drive it was or I would’ve made a better effort to come. Next year, Brian give me a month’s notice and I will be there.
How does one sample so much bbq? Is there samples to try before you buy? How does it work? I just would go hog wild (pun intended).
Actually, the teams are not allowed to give out samples or food to the public.
But since we were new “friends” and were in the camps, we were invited to try a few things after turn-ins.
You wouldn’t be able to actually make a meal out of the few samples that are offered. And it would be rude as well.
The public mid-way had tons of BBQ vendors… some good, some not so much. One joint had the longest line, and the most banners, so we assumed they had some good ‘cue for sale there.
I hope you can get here next year for Pork in the Park. Good times.
~brian