Soulman’s Bar-B-Que Now Available Nationwide

Beloved North Texas Bar-b-que chain introduces online ordering and shipping

DALLAS (March 20, 2017) – In response to customers’ requests, Soulman’s Bar-B-Que has announced that fans near and far can now have their favorite bar-b-que shipped anywhere in the United States via online ordering. With a few clicks on the Soulman’s website, customers can get the Texas bar-b-que they crave even if they are not within driving distance of one of the 15 North Texas locations.

Customers are able to choose from all of the hickory-smoked, meaty goodness and will be shipped a hearty portion of Texas-style soul they can share with friends and family. Deliverable meats include Soulman’s St. Louis Style Pork Ribs, Brisket, Sausagea and Hot Links. Each order includes a bottle of Soulman’s signature bar-b-que sauce.

“We have been proud to bring new programs, dishes and initiatives to our customers near and far!” said Brett Randle, CEO at Soulman’s Bar-B-Que. “Between our new menu items such as the Soul Bowl, limited time offers like the Boss Hog and Frontier Fries, and this year’s launch into franchising and nationwide shipping, it has been an exciting time for the company and our fans.”

No one is happier than longtime Soulman’s fan and guest, John Journell, who lives in Higgensport, Ohio, 950 miles from the nearest Soulman’s location. Prior to his retirement from long haul trucking, he drove for General Motors in Arlington, Texas, and went to Soulman’s in Royse City, Texas, to and from on every trip. He believes he has eaten there more than 500 times. “I’ve been telling Brett for years that they would make a lot of folks really happy if Soulman’s was available for delivery across the U.S. After my retirement in 2004, I was only able to go back once, and that was to bring my wife to experience the one-of-a-kind taste of Soulman’s barbeque.”

Offerings include:

Soulman’s St. Louis Style Pork Ribs for $49.99
2 slabs of ribs
1 12-ounce bottle of Soulman’s famous bar-b-que sauce

Brisket & Sausage for $49.99
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
3 pounds hot links
1 12-ounce bottle of Soulman’s famous bar-b-que sauce

The Trifecta Brisket, Ribs & Sausage for $69.99
2 pounds beef brisket
1 slab of ribs
1 pound sausage
1 12-ounce bottles of Soulman’s famous bar-b-que sauce

Soulman’s Smoked Sausage for $39.99
3 pounds smoked sausage
1 12-ounce bottle of Soulman’s famous bar-b-que sauce

Hickory Smoked Beef Brisket for $39.99
2 pounds brisket
1 12-ounce bottle of Soulman’s famous bar-b-que sauce

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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


Soulman’s Bar-B-Que Reveals Holiday Catering Menu

“Bring Home a Little Southern Cooking for the Holidays”

DALLAS (Oct. 27, 2015)Soulman’s Bar-B-Que brings the holidays home by doing the cooking for you this year. This holiday season, guests can pre-order and pick up their holiday meat without having to turn on the oven. Soulman’s wants to help keep the focus on family and friends by preparing each holiday feast just in time for your next celebration. Soulman’s bone-in smoked turkey will cost $49.99, boneless smoked turkey comes to guests at $54.99, and a spiral ham will be $44.99.

In addition to the holiday menu, Soulman’s offers a traditional party pack to make catering holiday parties easy and delicious. With party packs including a choice of two meats and three veggies, Soulman’s catering brings something to the table for everyone, literally.

In addition to a choice of meats and vegetables, each party pack order includes Soulman’s Bar-B-Que sauce, Texas toast, sweet or unsweetened tea and ice, and disposable plates, napkins, silverware and serving utensils to make cleanup a breeze.

Want to sweeten the deal? Soulman’s also offers banana pudding, apple cobbler and peach cobbler for dessert. Although desserts are not included in the party package, they can add that final touch to family meals during the holidays.

But don’t limit your catering need to holiday parties. Soulman’s Bar-B-Que is also perfect for company events, business meetings, church gatherings and more. With eight meat options and 11 vegetables, Soulman’s makes it easy to bring southern barbecue home for any occasion.

Just submit your information online at Soulmans.com, and Soulman’s will be in touch within 24 hours. Food can be picked up or delivered from Soulman’s 15 locations, and full service catering is also available. What more could you want to make this year’s holiday season delicious?

 

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 Asks: Why Not Do Business over Brisket?

More Companies are Choosing the Booth over the Boardroom

 

DALLAS, TEXAS (September 22, 2015)—Companies are reevaluating the structure of the classic business meeting. In fact, more businesses are switching up their tactics and moving these meetings from the boardroom to the lunchroom. Soulman’s Bar-B-Que shares six reasons why lunch meetings benefit business.

 

  • Eating out for lunch provides a neutral meeting location. No one has the upper hand or control of the environment. But remember, meetings are not the time to try the latest hot spot in town. Go somewhere that is comfortable, reliable and offers an environment suitable for casual business conversation. What’s more relaxing than eating barbeque at Soulman’s?
  • Lunch meetings encourage more personal face-to-face interactions. In a time when so much communication is online or via text, lunch meetings engage interpersonal skills. Personal interactions over a meal helps both parties predict the ease of communication moving forward and gives each person a better understanding of goals and priorities. As a bonus, find out if both parties like the same barbeque or if one likes beef and the other pork.
  • Food often evokes a feeling of comfort. In a boardroom, the environment can feel sterile or bland, perhaps even intimidating. Going out for lunch can turn a stressful meeting into a casual dialogue. The common comfort of a meal can lighten the pressure of the meeting. Face it. It’s hard to be formal or fussy with barbeque sauce on your fingers.
  • Leaving the office for a business meeting allows both parties to concentrate without disruptions from day-to-day office life. Coworkers won’t interrupt, and both parties can focus their efforts away from the ongoing pings of email or office phone calls. The only interruption might be going back for seconds or more barbeque sauce.
  • A change of scenery can help make the meeting more memorable. Lunch meetings provide a deviation from the norm, making the meetings easier to recall. This benefit can be especially helpful when negotiating business or trying to network with someone new. A lunch of tasty barbeque will be remembered.
  • Finally, the lunch meeting provides a set timeframe to accomplish business. Usually a relatively short and focused meeting, lunch allows both parties to be efficient while conducting business and enjoying a great meal. People don’t tend to dawdle when eating barbeque.

Soulman’s CEO Brett Randle offers perspective on choosing the booth over the board room.

 

“Conducting business meetings over lunch is a great way to establish a relationship with a client or potential business colleague,” said Randle. “As we like to say at Soulman’s, ‘why not do business over brisket?’ Lunch meetings allow professionals to break up their work day while getting to know each other.”

 

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 – the newest location. 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


Zagat Names Soulman’s Bar-B-Que One of DFW’s Must-Try Barbecue Joints

DALLAS (July 29, 2015) – Zagat Dallas has elevated the Soulman’s Bar-B-Que brand, naming it one of the “Must Try Bar-B-Que Joints in Dallas-Fort Worth.” Specifically, this year’s introduction of the Soul Bowl played a big part in that distinction:

 

It’s been 17 years since this local chain of more than a dozen barbecue restaurants has launched a new menu item, but this one’s a doozy. The Soul Bowl starts with a base of Fritos corn chips, which are then topped with homemade pinto beans, cheddar cheese, pulled pork, smoked sausage and BBQ sauce. Customize it further with jalapeño peppers, banana peppers or Soulman’s version of pico de gallo, all which provide just that dash of vegetables to make it feel healthy.
Must-Order Side: Mashed potatoes and gravy. Comfort-food perfection.

 

About Zagat

Zagat is the world’s most trusted source for information about where to eat, drink, stay and play around the globe, and as such has become a symbol of quality. Zagat rates and reviews airlines, restaurants, hotels, nightlife, movies, music, golf, resorts, shopping, spas and a range of other entertainment categories in more than 100 countries. Zagat content is available in print, on the web, on the mobile web, iPhone, BlackBerry and on TV. For more information, visit ZAGAT.com.

 

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, Hurst, Greenville, 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


Red, White and Bar-B-Que

Top Five Ways to Achieve Bar-B-Que Royalty, from Soulman’s CEO

 

DALLAS (June 29, 2015)—The Fourth of July, the ultimate celebration of pomp and parade, is right around the corner. The holiday occurs smack-dab in the middle of prime barbeque season and Soulman’s Bar-B-Que CEO, Brett Randle, shares some of the “tricks of the trade” that make for the perfect summertime execution of this culinary tradition.

 

Let’s get smokin’! The best flavors come from the smoke that permeates through the meat. However, if you have a gas grill instead of charcoal or a smoker, you can create the same flavor by taking some wood chips, loosely wrapping them in foil, poking a few holes in the foil, placing on the grill and voila! This will allow the wood to smolder and produce the smoke that is imperative for an authentic smoky taste.

 

Prepare ye with the correct sauce. “Making sure you have the right BBQ sauce on hand is vital. The secret to a great barbeque sauce is the balance of flavors and proper consistency. All of the ingredients must have a perfect balance and thickness. If the sauce is too thin, it will dissipate in your mouth. Sauce that has the proper consistency, and contains the right snap, will start a party in your mouth! If not, you can hang up your tongs.”

 

A little something on the side! Tradition often supports guests bringing their own sides, defined by category. This includes classics like potato salad and beans. But don’t forget that fire can also do amazing things to vegetables! The key to grilling vegetables is to KEEP IT SIMPLE. Slice the vegetable thin and put directly on the grill. No spray, no seasoning, just a little charring along the bars does wonders to peppers, onions and asparagus. After you take them off, add some olive oil and vinegar, and you’re set.

 

Rest in peace. While the immediate reaction may be to “come get it while it’s hot,” the best thing to do is “give it a rest.” Let your finished meats rest on a clean platter, tented with foil, for about 10 minutes. This allows all of the juices to distribute evenly.

 

The ultimate brush-off. No one said that grilling is the tidiest way to prepare food, but it’s easier to remove barbeque bits when the grill is hot. So, after preheating, use a grill brush with a long handle to clean off charred debris from previous use and scrape again immediately to remove any grilled-on mess.

 

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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 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 – the newest location. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.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


Father’s Day Bar-B-Que…It’s a Tradition

Show Appreciation and Gratitude to Dad with a Favorite

DALLAS (June 16, 2015)—Father’s Day honors fathers and celebrates fatherhood, paternal bonds and the influence of fathers in society. In the U.S., it falls on the third Sunday in June, squarely situated between Memorial Day, the unofficial kick-off to summer, and the Fourth of July, the ultimate celebration of pomp and parade, during prime barbeque season.

But what if, like Soulman’s Bar-B-Que CEO Brett Randle, the father being honored works every day in the business of providing the Texas-style, hickory-smoked barbeque to the hardest to please barbeque lovers?

“Time to fire up the grill!” Randle says. “I get no greater pleasure than having the whole family together, with me manning the grill for a barbeque. Being in the business, I know that good food always seems to underscore the best family celebrations and traditions. And that holds true especially on Father’s Day.”

Amber Polk, daughter of Soulman’s Founder Don Hallet, grew up where barbeque was not just something that her dad was passionate about, but also a lifestyle, particularly on Father’s Day. “It’s a tradition every Father’s Day for my Dad to grill. I whip up a huge bowl of potato salad, and my mom prepares a salad, corn-on-the-cob and green beans sautéed in garlic and oil.”

Polk and sister Austin Green, who now head the catering division of Soulman’s, see more and more Father’s Day celebrations including barbeque, delivered directly on-site.

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, Lancaster, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell, Van and Allen – the newest location. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.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


May Is National Barbecue Month!

Summer Kicks Off with America’s Favorite Culinary Pastime

DALLAS (April 15, 2015)— As part of National Barbecue Month, Soulman’s Bar-B-Que CEO Brett Randle shares tips to help make any summertime backyard celebration taste delicious. “Whether you’re trying something new or relying on an old favorite, there are two things that can make or break a perfect barbeque meal: The meat and the sauce.”

The cut and type of meat is the foundation for a feast. “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.  Another sure sign of summer is a perfectly smoked slab of meaty pork ribs.  My suggestion would be the St. Louis style cut.  Some butchers call them spareribs, but on the St. Louis cut the tips or ‘brisket bones’ have been removed, so technically they are no longer ‘spares’.”

The perfect barbeque sauce is, literally, the icing on top. “The secret to a great barbeque sauce is the balance of flavors and proper consistency. The ratio of ingredients like vinegar, spices and sugars is what defines the sauce’s snap. 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. If the sauce is too thin, it will dissipate in 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.

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, Lancaster, Mesquite, Quinlan, Richardson, Rockwall (2), Royse City, Terrell, Van and Allen – the newest location. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.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 Introduces The Soul Bowl

The New North Texas Tradition in Bar-B-Que, Available for a Limited Time

DALLAS (March 19, 2015)–Something big is happening at Soulman’s Bar-B-Que. For the first time in 17 years, Soulman’s is introducing a new item to their menu – The Soul Bowl. The Soul Bowl is made with a base of FRITOS® Corn Chips and topped with home-made pinto beans, cheddar cheese, Pulled pork, smoked sausage and BBQ sauce.”  Guests can even add more Soul to their Bowl by adding Jalapeno peppers, Banana peppers or Soulman’s version of Pico de Gallo.

“We are excited to offer our guests another great option when they dine with us!” says Soulman’s  Bar-B-Que CEO Brett Randle. “Our motto is that ‘we’re not stingy with out meat’…and this is no exception. Layers and layers of deliciousness embody the Soulman’s take on Frito Pie. All of our meats are cooked ‘low and slow’ over hickory wood, giving The Soul Bowl it’s own unique charateristics and taste that we expect North Texans are craving.”

He continues, “With hundreds of mouthwatering and delicious current meal combinations already, this menu evolution is part of Soulman’s commitment to offering our guests a variety of food choices.”

Priced at just $8.99, this large serving corn chip concoction is available at all 15 Soulman’s locations for a limited time.

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, Lancaster, Mesquite, Quinlan, Richardson, Rockwall (2), Royse City, Terrell, Van and Allen – the newest location. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.com or on Facebook at https://www.facebook.com/soulmansbbq.

 

Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com