Tuesday, May 28, 2013

L.A. Foodie's Get Porked: Tomorrow, Wednesday May 29th

L.A. Foodie's Get Porked 

L.A. Foodie

Wednesday, May 29, 2013 from 7:00 PM to 10:00 PM (PDT)

Long Beach, CA

Special Discount Code for MEAT ME fans: holypork

BBQ fans, this beer is for you. Get ready to #GetPorked!
For one night only, L.A. Foodie is pairing 4 mouth watering regional styles of BBQ'd pork with 4 frosty and delicious beers from our favorite spot in downtown Long Beach, Beachwood BBQ and Brewing. Located in the beautiful new Long Beach Promenade, Beachwood BBQ and Brewing was recently named one of L.A. Weekly's 10 Best Beer Bars In Los Angeles.
Get Porked
#GetPorked will both satiate and educate. During dinner, L.A. Foodie's Ben & Drew will record a live#LAFoodiePodcast about American BBQ styles and the beers that pair best with them. Peek behind the #LAFoodiePodcast curtain while Ben & Drew crack wise and engage in general jackassery with their special #GetPorked guests.
L.A. Foodie's Get Porked at Beachwood Brewing BBQ
#GetPorked features a sit-down dinner that starts promptly at 8:00. There will be plenty of time before and after dinner to mingle, horse around, and enjoy your gift bag!
Every #GetPorked guest will receive a hefty course of delicious BBQ. For dinner, you will be served a sit-down meal that includes all 4 styles of pork and all of the sides listed below. The full meal will be about the same size as a large BBQ combo plate. 
  1. Hickory smoked pork served with mustard sauce, Chowchow, and Texas toast.
  2. Oak smoked pork with spicy Jack Daniel's tomato sauce, tobacco onions, and grit cakes.
  3. Apple wood smoked pork. Dry rubbed with Beachwood rub, served with vinegar BBQ sauce and vinegar cole slaw on a pretzel bun.
  4. Pecan smoked pork with stone fruit BBQ sauce, served with a sweet potato pancake.
Every #GetPorked guest will receive 4 Beachwood Brewing craft beers.
5 ounces per beer for a total of 20 ounces. Each brew will be carefully selected and uniquely paired with each style of pork. Because Beachwood's beer selection rotates frequently, beers will be chosen by the chef and brewer on the night of the #GetPorked event. Information about the beers and how they pair with dinner and dessert will be provided. To see what Beachwood is pouring right now, take a look at their live "Hop Cam" webcam!
Every #GetPorked guest will receive 4 different Mwokaji Cakery desserts.
  1. Sponge cake with passion fruit filling, whipped frosting topped with fresh strawberries, blackberries, and mangoes.
  2. Red velvet bacon cupcakes with cream cheese frosting.
  3. Dark chocolate verrines.
  4. Chocolate chip sprinkle cookies.
Mwokaji Cakery
But wait! There's more! #GetPorked guests will all receive a gift bag filled with...
  • Free pork jerky from KRAVE Jerky!
  • Free full size bags of Posalot gourmet popcorn!
  • Free samples of rich, decadent TCHO Chocolates!
  • Free Yelp can koozies!
  • $20 Uber gift cards for every guest. (Uber rides originating from Long Beach are based on availability. But Uber credits are good for use at any time, not just in association with this event. $20 ride credit applies to new signups.).
  • Photobooth! Play dress up, make a funny face, and act a fool for the camera! (Don't worry. Nobody will see it except for the internet.).
  • #IBurgerLA tees for sale! L.A. Foodie tees will be on sale. Buy one for your dad for Father's Day!
Buy your #GetPorked tickets now! Only $40, includes everything!
Are there ID requirements or an age limit to enter #GetPorked? You must be 21 or older to attend#GetPorked. You will be asked to show I.D. at the door.
What are my parking options at #GetPorked? Beachwood BBQ and Brewing offers validation for the nearby parking structure. Downtown Long Beach also offers metered street parking.
Where can I contact the organizer with any questions? You can contact L.A. Foodie here.
Do I have to bring my printed ticket to the event? Nah. We'll have your name. Just bring your I.D.

Time to get PORKED!!!
Sean Rice

Thursday, May 23, 2013

A MAN's Guide to COOKING the Perfect STEAK! c/o The Chive

Thought this was AWESOME and needed to share it with you!!! Enjoy!

Have a GREAT Memorial Day!!!
Sean Rice

Monday, May 20, 2013

National BBQ Tour 2014: Needs your HELP!!!

Have you ever had a dream you could not stop chasing? Mine is barbecue. My name is Jeremiah Johnson and I have teamed up with my brother in law and a few friends to create a national traveling vending and competition barbecue team, named ”Buffalo Boys Barbecue”. We hail from Grass Valley, California and want to show the Nation how we do true classic barbecue with flavors from California.  

Our Goal:

We need to raise $20,000 to purchase a commercial smoker, a trailer, several gas ranges, banners and a few other supplies for 2014 Barbecue Tour. Our goal is to tour the nation from April to October doing 25 to 30 shows. Some show will be competition style events and others will be straight vending events.

Our Back Story:

About five years ago I created a barbecue Blog all about California BBQ Events to share what I was learning. That blog turned into local competition team. We did a couple KCBS events, never placed but we learned a lot. During one of the events a Pitmaster suggested going to culinary school to learn the basics of cooking and to learn how to run a successful food business. So I did. 15 months later I was working for several restaurants learning everything I could. In my spare time I developed several sauces, rubs and kept learning more about true barbecue.

One of my favorite events to attend is the Best of the West Rib Cook Off in Sparks, Nevada. The teams that compete in this event are from all around the country. Its unlike any event we have in California and few California teams have been able to get into this event. It’s our dream to become on of those teams to travel the road. But we need to do our time on the road winning other events to get into this one.


Currently my team and I work in different areas of the restaurant and construction business. We are spending the rest of this year working out the final versions of our sauces and rubs to have packaged for resell by the new year. We are also contacting promoters and sending in our applications for the 2014 events. Most application have to be in before October. We have to earn spots into some of the bigger events and its hard for a California Team to get in.  When you tell promoter in Kansas City you’re a team from California they just laugh and ask if we just smoke vegetables or real meat. We want to change everyone’s perception about how we do barbecue in the golden state. There are very few teams that travel out side our state.

Our Long Term Goals:

We are in this for the long term. This journey started out as a blog. It started as a way to have fun and feed some friends. We want to tour for the next 2 to 3 years. Showing the nation and our piers we know true low and slow down home barbecue. Earning the respect of the barbecue world is first on our list.  Our touring will promote the sauces and rub, plus we gain valuable experience that will insure we know everything about the barbecue business. After we tour for the next coming years we will open a restaurant in Northern California to show cases what we have earned on the road. We will still tour and do large events.

Your Support:

Your support is going to help us raise enough funds to buy the equipment we need to get on the road. This is not going to an easy journey and we will spend a lot of time away from our families, but it’s what we need to do get the next level in our careers.  We could be like most and just open a restaurant and say we have the best barbecue but we want to earn it. We want the pitmaster that paved the way for us to say “They do have some DAM GOOD BBQ”.

The funds we earn will buy us a large commercial smoker to feed thousands of people at a time. Every time someone walks away from out both you helped feed them. Please help us on our journey to the top of the barbecue world.  

Perks for your contribution

Personal Socal Thank You 

We will thank you on our Facebook Pages, Twitter and Blogs.
Estimated delivery: May 2013 

Fire Starter 

Get a Social Thanks You + Buffalo Boy Stickers.
Estimated delivery: July 2013 
0 claimed 

Flame On 

Social Thank You + Buffalo Boys Stickers + bag of our wing rub
Estimated delivery: July 2013 


Social Thank You + Buffalo Boys Stickers + Wing Rub + Your Name Added to Our Thank You Banner seen at every vending event we do.
Estimated delivery: July 2013 

Smokin Hot 

Social Thank You + Buffalo Boys Stickers + Wing Rub + Name on the Banner Wall + a Buffalo Boys Shirt
Estimated delivery: July 2013 

Meat Eater 

Social Thank You + Buffalo Boys Stickers + Wing Rub + Name on the Banner Wall + a Buffalo Boys Shirt + a Personal Video  shout out to you or your company during one of our events sent out on all our Social Media Sources.
Estimated delivery: July 2013 

Pit Helper 

All of the above perks plus we will create your own personal rub blend complete with labels. Not intended for resell.
Estimated delivery: July 2013


All of the above plus you can be our guest pitmaster during one of our events. You will have to arrange to get to our location but we will feed and supply drinks.
Estimated delivery: July 2013 

Sean Rice

PS More MEAT, Inc. Episodes to come later this week.

Friday, May 10, 2013

MEAT, INC Wildomar BBQ Competition: Episode 6

Aaron Black finds himself down a rack of ribs. Chicken and ribs finish getting prepped. Cory is irresponsible when it comes to managing the turn in boxes. Aaron's wife and kids stop by while he gets teased at the cooks meeting. Stay tuned to find out if MEAT, Inc. can make it through the night.

Total Shenanigans,
Sean Rice

Friday, May 3, 2013

MEAT, INC. Wildomar BBQ Competition: Episode 5

They start out the day loading up the truck with all the gear. They arrive at the Wildomar BBQ Competition and make sure they let everyone know. Cory slacks off, while Aaron starts prepping the MEAT's for competition. He explains how they cut their pork butt and St. Louis style ribs. Dan leads them to believe he knows how to remove the membrane off a rack of ribs. Stay tuned for more episodes next week.

Live, Love, MEAT!!!
Sean Rice

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