It seems like I say this every year, but 2016 was yet another banner year for Team Oakridge BBQ! Not only have our teams dominated at contests all across the United States, we are now starting to see excellent results in numerous continents all across the globe! Congratulations to every single member!
Congratulations to Team Oakridge Members Going to The Jack!
Oakridge BBQ would like to wish a heart-felt congratulations and good luck to the members of #TeamOakridge who are competing down in the ‘holler’ this weekend at the 2016 Jack Daniel’s World Championship Barbecue Invitational! We are so proud of all your accomplishments!
Pork Butt Paradise – Ian Paradise & David Daigle, Sterling, MA
Team Unknown BBQ – Jason Whitcomb, Clark Whitcomb & Crew, Winter Haven, FL
Can U Smell My Pits – Michael Pelletier, Hudson, NH
Redneck Scientific – Jerry Stephenson Jr, Clayton, NC
Smokin’ Yankees Belfast – Michael Smith & Stuart, Belfast, Ireland
With Honorable Mentions going to:
iQ BBQ – Richard Wagers, Amersfoort, Netherlands, with 5 Bungs but none drawn.
“They’ve only been at it a few years, but they’re already smoking the competition…”
Oakridge BBQ sponsored team, Priorville BBQ, was recently featured in a very nice article by The Daily News Online.
BENNINGTON — They’ve only been at it a few years, but they’re already smoking the competition.
Mark and Maria Prior had always been interested in barbecuing and grilling out, but before 2012, never did it competitively. After watching some of the barbecuing shows on television though, the couple — who are a also a full-time pharmacist and nurse — decided to try their hand in a competition.
The two began Priorville Barbecue in 2012 and since then, it’s just been competitions and trophies.
The husband-and-wife team kept expectations modest before their first competition, though.
“Oh we thought we were going to get killed,” Mark Prior said, adding that the goal really was “to not come in last.”
It started out with one competition, then four, then six, and then eight competitions this year.
They even have sponsorships now from Rec Tec Grills and Oakridge BBQ.
Their most recent award came from the Oinktober BBQ competition in Clarence, where Priorville earned first-place, “grand champion” honors.
But not all competitions are right here in Western New York. Mark and Maria are often driving several hours, hundreds of miles away to compete with their barbecue.
Of their awards — and there are a whole dinner-table’s worth of them — the one they are most proud of is the 2014 Empire State Grand Champion, meaning they had the best meat across all categories among some of the best in the state.
What’s cool, though, is that the couple sticks to their roots when it comes to equipment and the overall operation. They have upgraded beyond what they were using before competing, sure, but they are not towing a 40-50 foot, $100,000 rig like some people do.
Which is really to say, expensive meat and equipment is, “certainly not the key to success,” Mark Prior said. “If you cook good food, it doesn’t matter who you are.”
To keep up with the trends and make sure their recipes are improving, they make sure to barbecue year-round. In the winter is when they’ll experiment with recipes and zero in on what to do for next year’s competitions.
“When the snow starts falling, that’s when we’ll start tinkering,” Mark said.
What goes into those changes varies, depending on the prior year. Obviously, if you won with a certain recipe, that might not change too much. But things do ebb and flow, so Mark and Maria need to make sure they keep up with interests.
In this region of New York, Mark Prior said what does well is Kansas City-style barbecue — which hinges on sugary, molasses-based sauces.
“It pretty much follows suit with stuff right out of Kansas City,” he said.
So the couple has won a bunch of local contests and a state competition. The next goal is obvious: a national title.
“Yeah of course,” Mark said of wanting to win at the national level.
Right now, the only place to get Priorville Barbecue is at a competition. The couple doesn’t sell its meat anywhere, but they said there are plans to get into catering in the future.
“We’re thinking of doing a catering gig or, we’ve tossed around opening up a tent at the (Erie County) fair,” Mark said.
But no matter, they are having fun doing what they’re doing.
“We’ve become good friends with so many of the other teams that it’s just like hanging out with a bunch of your friends for the weekend,” Mark said. “It’s so much fun.”
To read the original article, click here.
I was recently honored to be interviewed for the first installment of a multi-part series on the topic of Competition BBQ Team Sponsorship for August 2016 Edition of The BBQ Times publication, and I’ve been given permission to reprint the article here for all of our subscribers to read. Special thanks to Audrey Evans, Editor & Publisher of The BBQ Times for the opportunity and to Mathew Bougher for the interview!
You can find out more about receiving your own subscription to The BBQ Times by visiting their website here: bqtimes.com
Oakridge BBQ quietly passed yet another milestone this week… Over 100,000 lbs of rub handmade since inception!!
Yup, you read that correctly. Over ONE HUNDRED THOUSAND pounds of barbecue rub!
No wonder my arms are so tired!
- For Oxygen transmission; Clear PET bottles are 1,530 TIMES more porous than our multi-layer high-barrier flexible packaging.¹
- For Moisture transmission; Clear PET bottles are 54 TIMES more porous than our multi-layer high-barrier flexible packaging.¹
- For Light transmission; on a scale of 0 to 10, with 10 being the highest amount of light transmission, Clear PET bottles are a 9.8 and our multi-layer high-barrier flexible packaging is a 0.¹
- The slightly milky spice bottles (HDPE) are even worse, by a factor of 100’s of times worse.¹
Resilient, flexible form factor:
Ease of use:
So, when will we use “standard spice shaker bottles”?
Hopefully, the answer is already clear… Never. And now, you know why.
We’ve been working hard on creating and rolling out our new product labels for a while now and the time has finally arrived! All our of our product packaging will now have top quality labeling to match the unrivaled quality of our Rubs and Brines contained inside.
Though the labels are shiny, new, and nearly indestructible, rest assured all of our current practices are still in place. Every bag is still labeled by hand, by us, in our own facility. Every micro batch of rub is still made to order with the finest ingredients in the world, by hand, by us, in our own facility. You can read more about our hand made and quality focused approach HERE.
We will update all the product images on the site as soon as we can.
Here’s a couple of our new labels!
Thanks for stopping by and checking out our exciting news!
Mike & Brad Trump, Oakridge BBQ
NEW Oakridge BBQ Jah Love Jamaican Jerk Seasoning!
Jamaican Jerk is a long-held staple in Caribbean cuisine. The unique flavor profile instantly conveys tropical scenes and a laid-back lifestyle. Our Jah Love Jamaican Jerk Seasoning is an authentic Jamaican Jerk seasoning with an assertive heat level from our use of the finest Scotch Bonnet chiles, and as with all our Signature Edition blends, we have spared no expense in developing the ultimate flavor experience. Our Jah Love Jamaican Jerk Seasoning will instantly sweep you away to some far-off tropical locale. Yah Mon, Jah Love!
To develop that traditional Island flavor, prepare a paste using equal parts peanut oil and Jah Love Jamaican Jerk Seasoning. Optionally, you may also add some low sodium soy sauce to the paste. Then, in the refrigerator, marinate chicken pieces for a minimum of 3 hours, or overnight if you have the time. Finally, grill marinated chicken pieces over a hot charcoal fire.
Look for it at your favorite Oakridge BBQ retailer within the next couple weeks!
We are quickly approaching our 10,000th retail order and to celebrate we’re going to give away free rub to the lucky customer who’s order number is 10,000! All you need to do is Like our Facebook page (https://www.facebook.com/OakridgeBBQ/), then place your order. No matter the size, if your order number is 10,000 and you’re a fan of our Facebook page, we’ll refund the entire amount, including shipping! Good luck!!