BRAWLEY, CA, Nov 06 (MARKET WIRE) --
Pitmaster Eric Johnson and his team Mr. Bobo's Traveling BBQ Allstars,
who last week won the brisket competition and placed 9th overall at the
21st Annual Jack Daniel's World Championship Invitational Barbecue, today
revealed their secret ingredient: hand-picked, specially aged Brandt Beef.
The competition, which is the Crown Jewel of the professional BBQ circuit,
only invites the top 82 teams from the United States and Europe to
compete. Johnson and his team, who have competed successfully for 10
years, used Brandt's naturally raised, hormone-free beef to earn the
title of World Champion in the brisket category.
"When Eric Johnson was selected to participate in the competition and told
me he was 'counting on me to pick some winners,' I took that to heart,"
says Eric Brandt of Brandt Beef. "I went old school, hand-selecting the
brisket and then placing it into our proprietary aging process that we
pride ourselves on. We then went on to trim the brisket a few days before
the cook-off and sent it overnight to New York. A few days later, when
Eric called me to tell me they had just won the brisket competition and
Chef Adam Perry Lang handed him the trophy for best brisket, I was
jumping up and down."
In May 2008, Johnson began using Brandt brisket in BBQ competitions after
touring the company's ranch in Brawley while competing in the California
State BBQ Championships at The Stagecoach Festival in Indio. It was soon
apparent that Johnson's talent for barbecuing combined with the
all-natural Brandt Beef brisket was a winning combination as the team
finished the weekend as the Overall Grand Champion. The rest of the year
continued to be successful for Brandt Beef finishing fourth overall in
Brisket at the Great American BBQ Contest in Kansas City, and winning the
brisket state championship in New York and New Hampshire. Brandt Beef was
also awarded "People's Choice" at Troy New York KCBS BBQ Contest. When
asked what the 'Secret to the Secret' was, Brandt said, "When our briskets
are in such high demand that I can never make enough of them, I just might
share it. Until then, that secret remains a secret."
Gaining awards and being a part of winning teams is not foreign to Brandt
Beef. In 2006 the Master Chef's Institute awarded Brandt Beef with the
Master Chef's Seal of Excellence, the only beef in the United States to
be allowed to bear the prestigious seal. In 2008, Brandt Beef became the
official beef sponsor for the prestigious Bocuse d'Or USA Culinary
Competition where its products were used by some of the country's most
talented culinary chefs.
"I think this last competition proves the depth of quality of our family's
naturally raised beef," says Eric Brandt. "It shows that our product
cannot only compete in the fine dining world of the culinary elite, but in
the heart of those who cherish a good old fashioned American barbecue."
Award winning Brandt Beef Brisket and Brandt Beef Meaty Back Ribs can be
enjoyed at Zeke's Smokehouse in Montrose, Calif. and West Hollywood,
Calif. where long time loyal fans and supporters of Brandt Beef Leonard
Schwartz, Michael Rosen and Ron and Kirk Gelsinger pooled their talents
to deliver the kind of authentic barbecue dishes found in Kansas City,
Memphis, or Greensboro, North Carolina. More information can be found by
going to: www.zekessmokehouse.com.
About Brandt Beef
Brandt Beef -- The True Natural, is a single family owned premium natural
beef producer for the up-scale restaurant and retail markets. The Brandt
family is dedicated to sustainable practices and is passionate about
producing the most consistent, highest quality, 100 percent source
verified natural beef on the market. Through cattle selection, natural
feeding practices and humane treatment of animals, Brandt Beef produces a
product that is unparalleled in taste, tenderness and consistency. Brandt
Beef received the Master Chefs' Institute Seal of Excellence for its
commitment to produce a superior natural beef product. For more
information on Brandt Beef, please visit www.brandtbeef.com.
Contact:
Michael Guzzo
619-231-9977
michael@berkmanpr.com
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