2310A Packers Avenue • Madison, WI 53704
Dial (608) 249-RIBS • FAX: (608) 249-7798
February 26, 2009
PRESS RELEASE
(For Immediate Release)
On February 19, 2009 Madison’s own Smoky Jon’s #1 BBQ won three major awards at the National BBQ Association’s Awards of Excellence Competition held in Austin Texas.
First Place - - Smoky Jon’s Spicy Vinegar BBQ Sauce
Second Place - - Smoky Jon’s Mild Vinegar BBQ Sauce
Third Place - Smoky Jon’s Mediterranean Herb Seasoning
There were over 300 entries from all over the United States entered in this prestigious annual barbecue competition. (This is the fifth straight year that Smoky Jon’s #1 BBQ has won first place honors at National Barbecue Championships.)
SMOKY JON’S #1 BBQ SIT-DOWN AND TAKE-OUT RESTAURANT, locally and independently owned, is located at 2310 Packer Avenue where Smoky Jon’s Gourmet BBQ Sauce and Seasoning are available. Smoky Jon’s also offers 4 types of championship BBQ catering to accommodate your needs! Complete information and menus at www.smokyjons.com and [608] 249 RIBS
World & National B-B-Q Champion. Gourmet B-B-Q Sauce
Catering Custom ●Cooking● Log Dining Room ● Take Outs
PRESS RELEASE-PRESS RELEASE
FOR IMMEDIATE RELEASE:
Smoky Jon’s #1 BBQ
2310 Packers Ave. Madison, WI 53704 608-249-RIBS (7427)
Smoky Jon’s #1 BBQ is listed in a soon-to-be-released book on the top 100 barbecue restaurants in the country. That’s no small feat since there are more than 8000 barbecue restaurants in the USA. The listing is in America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhonses, and Restaurants, by Ardie A. Davis and Chef Paul Kirk; Andrews McMeel Publishing. The book will be released in May 2009. Two recipes from Smoky Jon’s appear in the book: Beer-Battered Cod with Tartar Sauce, and Smoky Jon’s Marinated Chicken. The following write-up appears in the book:
“When most people think of Madison, Wisconsin, cheeseheads, brats, and beer come to mind. Barbecue aficionados familiar with Madison add ‘Smoky Jon’s.’ Smoky Jon Olson, avid hunter and ‘Madison’s ALL-Time BBQ King,’ has been serving tender smoky barbecue to the citizens of and visitors to Madison for more than 30 years. Now and then he leaves the restaurant in the capable hands of pitmaster Joel Latharn and staff while he networks with fellow barbecuers at contests and National Barbecue Association conferences. That’s how we met him.
We like Smoky Jon and his barbecue, but since we haven’t tried it for a while, we decided to ask Ardie’s friends Ron and Mary Buchholz and their son Geof to pay a visit to Smoky Jon’s “inhognito” and give us this candid report.
The exterior of Smoky Jon’s leaves no doubt that you’re looking at a barbecue joint. Neon and painted signs, with pigs, ribs, and barbecue in a bun will definitely get your attention. Inside, Smoky Jon’s ‘has a rustic North Woods look with pine log walls, rough-cut knotty-pine trim, knotty-pine tongue/groove plank ceilings, and deep burgundy brick paver-type quarry tile floors,’ as Ron describes it. Awards, a string of small lighted pigs, banners, a Wisconsin ‘No. I BBQ’ vanity plate, and other memorabilia add to the feel of the joint.
Is Smoky Jon good enough to wear the barbecue king title? Yes! The marinated barbecued chicken is a house favorite and won’t disappoint. The ribs have just the right kiss of’ smoke, or ‘smoky undertone’ as Ron aptly puts it, and are tender, juicy, and delicious. If you like naked ribs, as we do, ask for sauce on the side or your ribs will be served slathered with Smoky Jon’s sauce. It’s good stuff, mind you, We just like to decide how much sauce to enjoy with our ribs. The pulled pork sandwich is served with sauce on the side. It’s good enough to stand alone, but a touch of Smoky Jon’s sharp, tangy barbecue sauce lends a nice complement.
What also catches our attention at Smoky Jon’s is the beer-battered cod. As longtime beer-battered Minnesota walleye pike fans, we knew Smoky Jon would make us equally enthusiastic about his cod, and he did! The dinner comes with four pieces of cod, two sides, and a dinner roll with butter. Put some tartar sauce on the lightly coated seasoned battered fish cooked to tender flakiness and enjoy. Any of the sides go well with it-creamy coleslaw, spicy barbecue baked beans, spicy buttered corn, applesauce, fries, and side salad. We agree with Ron that the best of all the sides, however, is the barbecue baked beans.
Smoky Jon’s priority is to serve great barbecue in a welcoming setting with friendly service. He delivers that and throws in a moist, rich, flavorful Chocolate/Cherry Bundt Cake for dessert. It is the only dessert on the menu, but it’s worth saving room for a few bites. Order one slice with enough forks for everyone at the table. Our hats are off to Smoky Jon Olson and pitmaster Joel Latham. We thank them for the two recipes.”
-From America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants, by Ardie A. Davis and Chef Paul Kirk; Andrews McMeel Publishing — May 2009 release
For more information contact:
Tammie Barker
Publicist
Andrews MeMeel Publishing
1130 Walnut St.
Kansas City, MO 64106
816-581-7499
Fax: 816-581-7486