In other Company news, Famous Dave’s has launched the U.S. of BBQ promotion, where Guests can enjoy the U.S. of BBQ Platter, featuring the new Huli Buli Charcoal Chicken, plus Georgia chopped pork and award-winning St. Louis-style ribs. Guests also have the opportunity to register online for a chance to win a trip for two to Hawaii. “Famous Dave’s has won over 500 awards for our smokin’ good food, and we thank America for their support!” Nissen concluded.
Famous Dave’s has a crew of traveling Pitmasters called the “Rib Team.” Each year, they engage the opposition at rib fests and other BBQ competitions from coast to coast, helping the brand to rack up over 500 awards, such as “Best Ribs in America” and “Best BBQ”.
MINNEAPOLIS, Jun 29, 2011 (GlobeNewswire via COMTEX) –
Famous Dave’s of America, Inc.
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announced today that its Traveling Rib Team has won the prestigious People’s Choice Award for Best Ribs in America at the Great American Rib Cook-off in Cleveland, Ohio.
According to a recent Weber survey of Canadian barbecuing habits, men are the nation’s primary grillers, presiding over the coals in 63 per cent of the households polled. Such results shouldn’t come as a surprise: As the cultural critic Andrew Warnes observes in his 2008 book Savage BBQ: Race, Culture and the Invention of America’s First Food, barbecue represents a Neanderthal corner of modern cookery, a ritual that encompasses almost every stereotypically masculine impulse there is: slaughtering an animal, building a fire, coveting expensive machinery, bonding with other men also wearing ball caps and bearing coolers.
Famous Dave’s of America, Inc.
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was founded by ‘Famous’ Dave Anderson, whose passion for BBQ led him on a 25-year cross-country trek to find the best regional BBQ recipes in the country before opening the first Famous Dave’s in Hayward, WI. As of today, the company owns 52 locations and franchises 130 additional units in 37 states, and is known for its on-premise real pit smokers, scratch-recipe cooking, and 500 national and regional awards for everything from best ribs to best Bar-B-Que sauce to best cookbook. They offer a wide variety of BBQ favorites including signature award-winning St. Louis-Style Ribs, Texas Beef Brisket, Georgia Chopped Pork, and Country-Roasted Chicken. Each seasoning blend was personally developed by Dave himself after years of trial and error to bring flavorful and authentic BBQ to his Guests. Scratch-recipes round out the menu with delicious sides and desserts that include meaty Wilbur Beans, Drunkin’ Apples, and Dave’s Famous Bread Pudding.
Pork first: Pleasantly, it was mostly free of fatty pieces and far more tender than it appeared. The meat was served in thickish shreds, and I didn’t blanch at the pink cast at all. (That was explained on the menu board: Yes, this meat is done; the pink is a natural result of smoking, so fear not.) Because the pork was served plain, I had myself a high old time trying the sauces placed on each table in six-pack plastic bottles. Truly, there was not one I did not enjoy, from Spicy Texas to Sweet and Tangy. Ordinarily, I’d say the spicier the better and bypass anything with the word “sweet” in it. Here, however, I might have to vote Sweet and Tangy the premier choice. But even “plain” (which I’d typically dismiss on name alone) was surprisingly snappy.