Soulman’s Bar-B-Que Celebrates National Taco Day Bar-B-Que Style

Brisket Tacos Are Something to Celebrate!

 

DALLAS (Sept. 28, 2017) – Last year, Americans ate more than 4.5 billion tacos according to www.nationaltacoday.com. Contributing to that number is the swath of North Texans who have indulged in Soulman’s newest variation in the taco trend, the brisket taco. National Taco Day is Oct. 4. What better way to celebrate than with a visit to Soulman’s?

“Even though we have been in business for more than 42 years, this is the first year we are celebrating National Taco Day with our newest menu addition,” said Brett Randle, CEO of Soulman’s Bar-B-Que. “After introducing brisket tacos last month, the feedback has been spectacular. It’s another way that we are staying innovative in the kitchen as our company grows.”

 

The website www.nationaltoday.com/us/ describes tacos as a culinary fiesta – owing to a variety of savory fillings. In Texas, people love brisket.

 

Soulman’s brisket taco is made with tender, smoked beef brisket; fire-roasted salsa; and flour tortillas. Priced at just $9.99 for a combination with two 4-ounce sides, this tasty taco is available at all 17 Soulman’s locations for a limited time. Additional solo tacos are available for $3.49 each.

 

In addition to the roll-out of this limited time offer, Soulman’s Bar-B-Que has been leading the charge with continued innovation in the kitchen with several unique twists on classic barbecue dishes, such as the Soul Bowl, named a “must-try” barbeque dish in Dallas by ZAGAT, and Frontier Fries, the dish that Men’s Journal called “one of the most inventive french fries in America.” Soulman’s has expanded its regional franchising initiative and launched a national mail order program where guests and fans of Soulman’s can have signature meals delivered to their front doors.

 

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About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please barbecue lovers … Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

 

Soulman’s currently owns and operates 17 North and East Texas locations in Addison, Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Lewisville, Mansfield, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. To learn more about Soulman’s Bar-B-Que, visit them online at http://www.soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


Soulman’s Bar-B-Que Says, “Let’s Taco ‘Bout Brisket”

North Texas Institution Introduces New, Limited-Time-Only Brisket Tacos

 

DALLAS (September 11, 2017) – Bar-b-que or tacos? Why not both? Deciding what to eat is now a whole lot easier, thanks to Soulman’s Bar-B-Que. Beginning September 11th, 2017, the North-Texas based barbecue restaurant is giving Texans the best of both worlds with their new brisket tacos.

“If there are two things that Texans take seriously, it’s their barbecue and their tacos,” said Soulman’s CEO Brett Randle. “Soulman’s is taking the best of both worlds and putting them together.”

 

Soulman’s brisket taco is made with tender, smoked beef brisket; fire-roasted salsa; and flour tortillas. Priced at just $9.99 for a combination with two 4-ounce sides, this tasty taco is available at all 17 Soulman’s locations for a limited time. Additional solo tacos are available for $3.49 each.

 

The brisket taco is not the first invention created in Soulman’s kitchen. The popular BBQ chain has introduced several unique twists on classic barbecue dishes, such as the fan-favorites Soul Bowl, named a “must-try” barbeque dish in Dallas by ZAGAT, and Frontier Fries, the dish that Men’s Journal called “one of the most inventive french fries in America”.

 

Soulman’s Bar-B-Que has been progressively blazing new trails in the restaurant industry and across North Texas with the introduction of new menu items, the wildly successful launch of a regional franchising initiative and establishing a national mail order program where guests and fans of Soulman’s can have signature meals delivered to their front doors.

 

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About Soulman’s Bar-B-Que
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please barbecue lovers … Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

 

Soulman’s currently owns and operates 17 North and East Texas locations in Addison, Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Lewisville, Mansfield, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. To learn more about Soulman’s Bar-B-Que, visit them online at http://www.soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact: Dana Cobb, TrizCom Inc., 972-955-9747, dana@trizcom.com


DALLAS CARES! A BBQ Rally for Harvey Relief This Sunday

Soulman’s Bar-B-Que Supports BBQ RESCUES

Who: The BBQ RESCUES! Foundation, Inc.

What: Bringing the “Fun” back into “Fundraising”, BBQ RESCUES Foundation, Inc. will host a CommUnity BBQ Benefit to support the United Way/Dallas’ Hurricane Harvey Relief Fund. The event will offer free barbecue to Harvey Evacuees in Dallas. Area residents can support the fundraiser by donating $5 for food tickets. A full variety of available entrees to include BBQ vegan, vegetarian, gluten free and (of course) meat options, courtesy of Soulman’s Bar-b-que, Winners BBQ, Healthcare Professional Lisa Wilmore of L’DuByah’s Stiq and Stay BBQ Sauce, and Our Children Our Future (OCOF)/ Houston among other Sponsors.

There will also be a healthy BBQ cooking demonstration/tasting by Food Network Grill Master Champion- Chef Mick Brown.

When: Sunday September 10th- 12 Noon to 4pm

Where: Calf Pasture Park- Cedar Hill/Dallas
916-964 Moore St., Cedar Hill, TX. 75104 (map)

How Much: Free food tickets for Texas evacuees (with ID from affected areas)
Suggested donation for non-evacuees: $10 for 2 Food Tickets

For more information visit: www.BBQRescues.org

 

About BBQ RESCUES!:
The non­profit BBQ RESCUES! Foundation, Inc. supports the ongoing Public Media endeavors of BBQ RESCUES!­ a free website, online radio show, iTunes podcasts and YouTube channel that promotes healthier grilling, fitness, environmental issues and other important charitable causes. BBQ RESCUES! tours communities across the country to present lectures and workshops on Healthy Grilling. These all further the goal of outreach to parts of BBQ community that are most affected by diabetes, childhood (and adult) obesity, high blood pressure and other preventable diseases.

ON-SITE INTERVIEWS AVAILABLE WITH CHEF MICK BROWN: Grill Master Champion on Food Network’s Cutthroat Kitchen, appearances on Bravo’s Vanderpump Rules and Cooking Channel’s Farmer’s Market Flip

 

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Media Contact:
Dana Cobb
972-955-9747
dana@trizcom.com


Cooking and Leading from Faith at Soulman’s Bar-B-Que

After falling into the restaurant business, Brett Randle found a career that allows him to live his purpose through his faith. Now with 16 locations across the North Texas area, he revels in feeding the stomachs and souls of his customers and 250 employees through his faith-based restaurants. At Soulman’s, he and his team profoundly understand that culture eats strategy for breakfast and so have purposely created theirs to excel at food, service, and cleanliness. In this episode, Brett shares his own journey into the restaurant business, how he and his team created their culture based on faith, the importance of being a creative follower, and how he has developed his own leadership style over the years that lets him live his faith at work.

Click hear to listen to the interview!


Say ‘I Do’ with Soulman’s Bar-B-Que and Other Unique Ideas

Couples are getting back to their roots with country-inspired weddings

 

DALLAS (July 19, 2017) – There’s no better way to celebrate love than with all the things the South loves most. From menu to decor to venue, a rustic wedding has become one of the most sought-after wedding trends. At the heart of any country wedding should be the heart of the South – good old-fashioned, comfort food.

Satisfied couples have been celebrating their “Happily Ever After” with Soulman’s Bar-B-Que. The company’s signature hickory-smoked meats include beef, sausage, hot links, pulled pork, turkey, ham, chicken and ribs. In addition, Soulman’s offers a wide variety of southern, home style sides perfect for making guests feel right at home. Soulman’s will even customize the serving line to match the wedding colors and theme.

 

“Good food and family are the two things that Soulman’s values most,” said Soulman’s catering specialist, Amber Polk. “We’ve always considered our customers as family, so there’s nothing better than getting to be a part of someone’s special day.”

 

In addition to menu, trying these unique ideas will be sure to add some southern charm to any wedding:

  • Scout out an old barn to use as the venue for the perfect combination of rustic and glam that will make everyone feel right at home.
  • Sunflowers are the go-to flower for southern weddings. Use them in the bridal bouquet for a bold statement, or add them to centerpieces for a pop of color that will be sure to brighten the whole day.
  • Take a load off guests’ feet by substituting hay bales for chairs during the ceremony. Top with plaid or quilted throws for some vintage flair!
  • Wooden signs are essential for both wedding and reception. Grab some old wood and a friend with great penmanship and create personalized direction signs, food menus and seating charts.
  • Sweet tea is the elixir of the South and is essential for any wedding below the Mason-Dixon Line. Fun flavors like peach or blueberry can be added for an extra twist.
  • Mason jars are a must-have in any rustic wedding. From centerpieces to lamp fixtures to food storage, they’ll add just the right amount of homemade charm.
  • Keep everyone entertained after the ceremony with a game of cornhole played on customized boards for the newlyweds.

 

Potential clients can submit their information online at Soulmans.com, and Soulman’s will be in touch within 24 hours. Soulman’s Bar-B-Que Party Packs are available for a minimum of 10 people, delivery service is offered for parties of 25 or more, and full service catering is provided for events with 50 or more guests. Soulman’s catering is able to produce cocktail hours, action stations, carving stations, bridal suite lunch packages, custom menus, desserts, customized disposables and much more!

 

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About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please bar-b-que lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

Soulman’s currently owns and operates 14 North and East Texas locations in Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. To learn more about Soulman’s Bar-B-Que, visit them online at http://www.soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com

 

 

 


Soulman’s Bar-B-Que Makes It Easy to Celebrate Dad

Ship Meaty Goodness to Your Door for Father’s Day

 

DALLAS (June 8, 2017) – As Father’s Day draws closer, families are preparing for backyard cookouts to honor Dad. For those who want to enjoy the meaty goodness of barbecue while giving Dad a break from manning the grill, Soulman’s Bar-B-Que makes celebrating his special day easy with online ordering and nationwide shipping. Simplify preparation further and complete the meal by adding some of Soulman’s homemade sides.

 

“We love to help our customers from all over celebrate their fathers,” said Brett Randle, CEO at Soulman’s Bar-B-Que. “Our delivery lightens the load for barbeque hosts. Customers are mere clicks away from meaty deliciousness arriving at their doors.”

 

Soulman’s offers hearty portions of hickory-smoked goodness perfect for sharing with friends and family. Deliverable meats include Soulman’s St. Louis-style pork ribs, brisket, sausage and hot links. Each order includes a bottle of Soulman’s signature bar-b-que sauce.

 

Offerings Include:


Soulman’s St. Louis Style Pork Ribs for $49.99 plus shipping

2 slabs of ribs

1 12-ounce bottle of Soulman’s famous bar-b-que sauce

 

Brisket & Sausage for $49.99 plus shipping

2 pounds beef brisket

1 pound Soulman’s sausage

1 12-ounce bottle of Soulman’s famous bar-b-que sauce

 

Soulman’s Hot Links for $39.99 plus shipping

3 pounds hot links

1 12-ounce bottle of Soulman’s famous bar-b-que sauce

 

The Trifecta Brisket, Ribs & Sausage for $69.99 plus shipping

2 pounds beef brisket

1 slab of ribs

1 pound sausage

2 12-ounce bottles of Soulman’s famous bar-b-que sauce

 

Soulman’s Smoked Sausage for $39.99 plus shipping

3 pounds smoked sausage
1 12-ounce bottle of Soulman’s famous bar-b-que sauce

 

Hickory Smoked Beef Brisket for $39.99 plus shipping

2 pounds brisket

1 12-ounce bottle of Soulman’s famous bar-b-que sauce

 

Due to the hot Texas weather, Soulman’s will not ship any meat items on Thursday or Friday. Any order placed between Thursday and Sunday will ship on the following Monday.

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About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please bar-b-que lovers … Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

Soulman’s currently owns and operates 15 North and East Texas locations in Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Lewisville, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. To learn more about Soulman’s Bar-B-Que, visit them online at http://www.soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


Soulman’s Bar-B-Que Gets “Down Home” with Decor

Growing North Texas Bar-B-Que Institution Keeps Interior Authenticity

DALLAS (May 11, 2017) – Soulman’s Bar-B-Que is not only known for its tasty meats, it is also a great place to dine because of its welcoming vibe. The restaurant’s “country chic” décor can make any Texan feel at home. From its red and white checkered tablecloths to its wooden chairs, Soulman’s gives off an at-home feel at every location.

“We hope that every person who walks through our doors feels welcome,” said CEO Brett Randle. “We want to be more than just a place to eat. We want to be a home away from home for our customers.”

After announcing their franchising initiative in January 2017, Soulman’s is fiercely protecting the brand both through their systematic and cautious expansion plan, as well as consistent design elements for future restaurant openings.

“Our mantra is ‘low and slow’ for the best Texas-style bar-b-que. Our approach to expanding the Soulman’s brand is lockstep with that philosophy,” Randle explained.

Current locations’ exteriors are painted barn red with white trim. Colorful vinyl stickers of flames on the windows and the piles of hickory wood stacked near the front doors welcome customers looking for wood-fired bar-b-que. The wooden barn-themed interior with white-trimmed red walls gives off a rustic atmosphere, while the mural of photographs throughout pays homage to the very history Soulman’s has written in North Texas. These elements visually narrate the 40-plus year history of authentic Texas-style bar-b-que and the communities it has been a part of.

“Soulman’s certainly has a story, but we are not stuck in the past,” Randle continued. “As we continue to grow and evolve, so will the interior elements. We are considering the adoption of digital menu boards for their flexibility and efficiency; we have explored new lighting options such as LEDS, rather than pendant lights. We want our look in all locations to be light, bright and vibrant. Our lighting design is part of the entire design concept of all of our restaurants, company-owned and franchises.”

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About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please bar-b-que lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

Soulman’s currently owns and operates 15 North and East Texas locations in Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Lewisville, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. To learn more about Soulman’s Bar-B-Que, visit them online at http://www.soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


May Is National Barbeque Month!

Spring Brings Perfect Weather for America’s Favorite Culinary Pastime, Reminds Soulman’s Bar-B-Que

DALLAS (May 1, 2017) – In honor of National Barbeque Month, Soulman’s Bar-B-Que­ CEO Brett Randle shares his tips for making the perfect summertime backyard celebration taste delicious. “Whether you’re a rookie or a veteran at barbecuing, there are two things that can make or break a perfect barbecue meal: the meat and the sauce.”

Grillers must first and foremost consider the cut and type of meat. “Traditional Texas BBQ takes a tougher and otherwise unusable piece of meat, like the brisket, and cooks it ‘Low and Slow’ with indirect heat, resulting in a juicy, tender delicacy.”

Perfecting the barbeque sauce is like layering icing on top of a cake. “The secret to a great barbeque sauce is the balance of flavors and proper consistency. The flavor presents itself, and your mouth reacts. You must balance the thickness of the sauce and how it coats the food and your mouth. Sauce that has the proper consistency, and contains the right snap, will start a party in your mouth!” Soulman’s Bar-B-Que sauce is available for purchase at $3.99 at each Soulman’s location.

Those who are not master grillers are in luck. Soulman’s Bar-B-Que now delivers to anywhere in the United States via online ordering. With a few clicks on the Soulman’s website, customers can get the Texas barbeque they crave even if they are not within driving distance of one of the 15 North Texas locations. Customers can choose from all the hickory-smoked, meaty goodness and will be shipped a hearty portion of Texas-style soul.

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About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please bar-b-que lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

Soulman’s currently owns and operates 15 North and East Texas locations in Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lancaster, Lewisville, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. To learn more about Soulman’s Bar-B-Que, visit them online at http://www.soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


Meat Your Match: Perfect Pairings with BBQ’s Favorite Side Dishes

DALLAS, TEXAS (Feb. 9, 2016) —Nothing says true love like barbeque. Valentine’s Day is the perfect time to spread the love with your favorite barbeque mate. Soulman’s Bar-B-Que CEO Brett Randle shares tips behind the perfect pairings of meat and sides. “Our sides run the gamut from sweet and silky to salty and crunchy. While the combinations seem endless, we have found that some make our customers fall in love over and over again.”

A beautiful slab of brisket can bring tears to any young lover’s eyes, but add a side of green beans that packs a punch and the creamy deliciousness of mac and cheese, and your dance card – and plate – will be full.

Fall-off-the-bone ribs are fantastic on their own. But, when served with sides of Texas toast and coleslaw, with its acidic and refreshing bite to cut the heaviness of the meat, you have the ideal balance of flavors. This is always important to any relationship.

Pulled pork as a sandwich can’t be beat when a side of fresh-cut French fries is added. French fries, the Clark Kent of potatoes, can transition into Superman with the swift sopping up of the perfect barbeque sauce.

Simultaneously hearty and refreshing, potato salad partners deliciously with hickory-smoked chicken. These two down-home tastes always satisfy. Add spicy cream corn, and you have a flavor feast.

Alongside beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and – the crowd favorite – ribs, Soulman’s serves hearty helpings of homemade sides year-round. Brett explains, “For more than 41 years now, our sides have been an important part of our business and what distinguishes Soulman’s from the pack.  Carefully crafted by the founders mother before the first location opened, they remain one of the reasons our fans have loved Soulman’s BBQ since 1974.”

 

About Soulman’s Bar-B-Que:

For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please barbecue lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

Soulman’s currently owns and operates 15 North and East Texas locations in Cedar Hill, Dallas, Forney, Garland, Greenville, Hurst, Lancaster, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell, Van and Allen. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.globerunnerstaging.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

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Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


Soulman’s Bar-B-Que Experiences Dramatic Growth

North Texas Bar-B-Que Grows over 500% in 8 years

DALLAS, TEXAS (November 25, 2015)— A bright future is ahead for North Texas-based Soulman’s Bar-B-Que. Its 40-plus-year-old brand is seeing booming growth surpassing 500 percent during the last eight years. Currently with fifteen established restaurants, 11 have emerged in the last eight years under the leadership of Brett Randle, CEO of Soulman’s Bar-B-Que.

With plans to continue expansion, Randle explains what makes Soulman’s so successful and why this growth is possible.

“As a team we are passionately committed to keeping things true and simple.   Our future growth depends on a daily focus on what makes our restaurants successful–great food, great service and clean environment in which to enjoy it. Preserving our heritage is vital to us at Soulman’s.  As a 41 year old brand, we try hard to stay away from trendiness.  We are a traditional Texas Bar-B-Que house. We do things the accepted way, the right way, and we’re resolved to continue that through our growth,” says Randle.

This classic style of barbecue enables Soulman’s to pursue continued growth with four more restaurant locations anticipated to open.

“In 2008, we had four locations and we’ve grown to 15. We have 16, 17, 18 and 19 already on the way for 2016,” adds Randle.

And this growth has nothing to do with luck. In a commodity market that relies on fluctuating meat prices, Soulman’s has been able to adjust to these market changes and come out on top. When beef prices soared last year, Soulman’s strategized to provide the best, affordable and tasty options for their customers.

“2014 was a challenging year with regard to Cost of Goods.  Specifically, brisket prices sky-rocketed to unprecedented levels very quickly.  Considering Brisket makes up approximately 35% of Soulman’s food spend, a near 100% increase in a matter of months was potentially catastrophic.  However, our team rose to the challenge.   We introduced more efficient products, re-negotiated food deals and created new menu items that would sway our product mix away from brisket. Overall the plan was a great success,” Randle says.

Compared to the national average of restaurant growth, Soulman’s is a standout establishment. According to the National Restaurant Association’s 2015 Executive Summary, “restaurant-and-foodservice sales are projected to top $709 billion, up 3.8 percent from 2014.” In comparison to similar markets, Soulman’s percentage of growth shines.

Restaurantnews.com shares the 2013 Restaurant Chain Growth Report, which compares Soulman’s growth in 2013 with other restaurants with fewer than 20 units. Compared with other lunch and dinner restaurants like El Taco Tote based in El Paso, TX which has experienced a 15 percent growth, Soulman’s increased their business by 22 percent in 2013.

 

About Soulman’s Bar-B-Que:
For more than 40 years, Soulman’s Bar-B-Que has satisfied the hardest to please barbecue lovers…Texans! Their selections of meats are cooked “low and slow” over hickory in a time-honored tradition: beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and, the crowd favorite, ribs. Ranch House Beans and Spicy Cream Corn are among the delicious homemade sides.

Soulman’s currently owns and operates 15 North and East Texas locations in Cedar Hill, Dallas, Forney, Garland, Greenville, Hurst, Lancaster, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell, Van and Allen. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.globerunnerstaging.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

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Media Contact:

Dana Cobb

TrizCom PR

Dana@TrizCom.com

O: 972-247-1369

C: 972- 955-9747