One a cold Sunday afternoon, one Bristow resident was about to pick up cold cut sandwiches for her family, when a sign on Linton Hall Road stopped her in her tracks. “Pit BBQ,” it read, and led her right to Blue Dog BBQ’s stand at Smart Markets at Bristow Commons.
Blue Dog BBQ continues to be one of the most popular attractions at the Bristow Commons farmers market, run by Smart Markets on Sunday mornings from 10 a.m. to 1:30 p.m. Despite the wintry weather, it never fails to attract a line of customers waiting for their Pit BBQ pulled pork, brisket or ribs.
“The reason we got into (this business) is it is really, really hard to find really good barbecue,” said owner Mike Pocratsky.
Pocratsky opened Blue Dog BBQ in Nokesville three years ago along with his partners: wife and father-in-law Deborah and Bill Repass.
“It is easy to find adequate barbecue,” said Pocratsky, but explained real barbecue takes time. Blue Dog BBQ invests the time, slow smoking their pork for 17 hours in a wood-burning pit.
Pocratsky started barbecuing as a hobby. Then he began to compete in BBQ contest, where he learned to put quality first.
“On the competition circuit it all has to be wood fires, and all the judging is done blind,” according to the Kansas City Barbecue Society, said Pocratsky.
Last year Blue Dog BBQ won People’s Choice Second Runner Up at the Fredericksburg Jamboree.
Pocratsky believes his peppers give Blue Dog an edge. He grows organic jalapeños peppers on his Nokesville farm, which he then smokes for 60 hours in the wood-burning pit.
He also uses the peppers in three unique sauces: South Carolina Mustard, North Carolina Vinegar and Memphis Red. Pocratsky encourages his customers to pile on more than one.
Blue Dog BBQ offers a variety of meat: hand-pulled pork, brisket, and they alternate between chicken and ribs at the farmers market. They also have offer sides from old family recipes, such as cole slaw and beans.
Pocratsky also uses locally produced animal products whenever possible.
Blue Dog BBQ in Nokesville offers take-out and catering, when customers order in advance, providing time for the authentic pit smoked flavor.
However, Pocratsky likes participating farmers markets, because it allows him to meet his customers and grow his business.
“I think the most rewarding thing is meeting a lot of nice people, getting to know them, seeing their smiling faces week after week,” said Pocratsky, “To see people smile, when they taste a good product, that’s why we got into business.”
After Thought: for all you foodies or grammar geeks out there concerned about the correct spelling of BBQ, check out this link.
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