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
John Daly Launches Website John Daly has officially launched his BBQ products online at JohnDalyBBQ.com. We’ve had the pleasure of trying the Rub and BBQ Sauce firsthand here at HotSauceDaily.com and I have to tell you, they have some great products!
High River Sauces Launches New Rattler BBQ Sauce FOR IMMEDIATE RELEASE – November 18th, 2014 Chef Chris Santos, judge on Food Network’s popular “Chopped” series and chef and partner of Beauty & Essex and Stanton Social, collaborates with Steve Seabury of High River Sauces to launch Rattler Barbeque Sauce – the barbeque sauce with a…
Peppers.com is the granddaddy of hot sauce shops, holding a Guinness Record for the World’s Largest Collection of Hot Sauces, as well as being a premier online hot sauce shopping experience. We’re fortunate to live within a short drive of Chip Hearn’s store and are excited to have an exclusive first look at the new…
The 3rd Annual NYC Hot Sauce Expo April 25 – 26, 2015 Brooklyn, NY is the place to be! Hot Sauce Hall of Fame Foundation Induction Ceremony The NYC Hot Sauce Expo & High River Sauces will present the official Hot Sauce Hall of Fame Foundation. The Hot Sauce Hall of Fame will induct 5…
Sriracha – a documentary film by Griffin Hammond CBS News asked filmmaker Griffin Hammond to create a trailer for his upcoming documentary, Sriracha, as they are planning a story about it. Pretty exciting stuff. I have a feeling we’ll be seeing a lot more about Hammond’s Sriracha film as the release date nears (nothing firm…
Day 6 of our Week of Wings features a Caribbean Jerk BBQ sauce from Hoboken Eddies. Jerk Wings with Hoboken Eddie’s Jamican Jerk BBQ Sauce Week of Wings 5 – Day 6. I love jerk seasonings and jerk sauces, and so I usually include them in our Week of Wings series. This one is a…
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