History of Pinky Out BBQ
The story of Pinky Out BBQ started as an idea of a father & son working together on an idea for a Brew house and a BBQ joint. The son was into beer trading with people around the USA. He was also involved with a few of his friends that were into home brewing. He and his friends were into some exotic fancy beers. We began to kid him about these beers and the special “fancy” glasses he had to buy to drink his beers. Having always loved SpongeBob SquarePants and the episode where SpongeBob tells Patrick that “When in doubt, Pinky Out” we started to bust on him saying when he drinks his fancy beer that he had to have his Pinky Out.
During this time, the father was getting into BBQ. Through an old love of smoking meats, making jerky etc., the son would return fire that the fathers BBQ was so fancy that you had to eat it with his Pink Out.
Thus began the planning of the two working together to BBQ meats and make Craft beer and opening a small restaurant. Having only worked as dish washer in a restaurant, that idea was short lived. We then considered a food truck, but again having no experience with that, we decided to look for another opportunity.
The first opportunity came when the son (who is also into BBQ) was asked by a neighbor who ran a not profit organization. He wanted enough pulled pork for 250+ people. Only having a Big Green Egg, Pit Boss Kamado and a Traeger pellet grill, we had to find a way to cook these together without drying out the pork. The Christmas before, the son gave the father a Anova Sous Vide unit. We decided to sous vide all the pork butts for 24 hours at 168deg and then smoke till 205deg. YES the single Anova Sous Vide unit worked, amazing. The neighbor was extremely satisfied, and the guests said the pull pork was the BEST they ever had.
After receiving those accolades, we decided to continue with the idea of doing something along the lines of catering special events. Before we could start with that business, we decided to begin working on our technique, sauces cooking times etc. and decided to get into BBQ competition. We would start competing in local area BBQ competition, with the hopes of gaining some recognition so that would help with getting our name out there and learn from others what works and what doesn’t. Once we had a few years under our belt we could work on the catering business.
COVID hit and many BBQ competitions were cancelled.
September 4th 2021 there was a local competition Shenandoah Apple Blossom Festival®BBQ & Brews Pinky Out BBQ decided to enter 2 of the 3 categories. Father would do chicken, the son would do pork. Many weeks prior he started on his test cooks, many failures, many cuss words, we began to doubt his ability. He continued to work hard and the father called an old friend Doug Scheiding of Rouge Cookers he met while traveling to provide some tips and words of wisdom.
On Sept 4th at 7pm after the judges tallied the results from the 12 teams that entered the competition, Pinky Out BBQ took 1st place Chicken, and 2nd place Pork.
The story continues……………………………………