The Company


“Many people came back for seconds, thirds, fourths, fifths, and even sixths…”

Peameal on the Barbecue Takes America by Storm!

Rick Browne, noted barbecue expert and author of Grilling America and The Frequent Fryer Handbook, served REAL Canadian Bacon while promoting his PBS series Barbecue America. Rick writes of his experience:

Porky’s Marinade

  • 1 gallon cider vinegar
  • ½ gallon soy sauce
  • 1 lb. brown sugar
  • One 16 oz. bottle Steen’s Cane Syrup
  • ¼ cup salt
  • ½ cup minced garlic
  • ¼ cup mixed peppercorns

I let 75 lbs. of defrosted Peameal roasts marinate overnight in Porky’s Marinade.

I cut the roasts in half lengthwise and soaked them for another two hours in this marinade, then grilled them over medium-high flames until they were nicely charred on both sides.

Then I slathered barbecue sauce over them and served the meat in ¼ inch slices. The sauce was made with 1 gallon Cattleman’s BBQ Sauce, adding 1 cup maple syrup, ½ cup brown sugar, and 1 tbs. Louisiana Hot Sauce, resulting in a sweet but zippy barbecue sauce.

Many people came back for seconds, thirds, fourths, fifths, and even sixths. No kidding. And many said they’d never tasted anything like this, and/or it was the best barbecue they ever tasted!

As a result of my appearance, and your Canadian bacon, we were very successful in convincing dozens of PBS programmers to agree to take Barbecue America in the spring, and so far have more than 35% of the nation’s PBS stations (including cities in 23 of the top 25 markets) planning to air the series. I’m including a list of stations who have signed up, at the end of this note, just for your information.

Oh, by the way I served the pork in slices, using toothpicks with either an American or Canadian flag on them.

Again the 70 lbs. of meat went in a little less than an hour, and served about 180 people who all appeared to love the taste, texture and uniqueness of the BBQ Canadian Peameal Bacon.

Thanks again, couldn’t have done it without you.

Rick Browne
Barbecue America