Soulman’s Bar-B-Que Launches North Texas Franchise Initiative

Major growth planned for 2017 with new executive leadership

DALLAS (Nov. 17, 2016) – Brett Randle, CEO of Soulman’s Bar-B-Que, has just announced the company will roll out the first phase of a national expansion plan for the treasured barbecue concept early next year. In the past decade, the 40-plus-year-old brand has seen booming growth in the 14 owner-operated locations throughout the Dallas-Fort Worth area. They will expand that opportunity to a limited number of franchisees within a 100-mile radius of DFW beginning in January 2017.

Randle said, “We have been preparing for this highly anticipated program for some time. Soulman’s Bar-B-Que is a unique brand that was created in 1974 by combining traditional family recipes and exceptional Texas-style barbecue. Our franchisees will not only be supported with great Soulman’s foods, but with outstanding leadership and field support along with the opportunity for potential growth. Collectively, our executive leadership has more than 100 years of experience that we will confidently use to propel our franchisees into success with our brand.”

To that end, Soulman’s is announcing the hiring of Randall McGee, a veteran operations management executive, to serve as the company’s Chief Operating Officer and Vice President of Franchising. McGee comes with more than 20 years of experience conceptualizing, developing and implementing innovative and strategic solutions for franchise operations including Bob Evans Restaurants, Valvoline Instant Oil Change and SportsClips, Inc. Notably, McGee led and strengthened store performance for Long John Silver’s and A&W Restaurants with new programs in efficiency and functionality during his tenure as Senior Vice President of company and franchise operations at YUM Brands.

McGee believes that Soulman’s Bar-B-Que is ideally positioned for success for future franchisees who have a passion for the Soulman’s brand.

“We are seeking candidates who may have restaurant operation experience or franchisees of other brands. Prior food experience is helpful but not essential. Soulman’s offers a comprehensive training program for its franchisees. It is our goal as a franchisor to provide service and training to our franchise partners that exceeds industry standards. Our franchisees will have complete access to our systems and more than 100 years of combined barbecue and restaurant experience.”

Soulman’s Bar-B-Que will limit the number of opportunities centralized to North Texas. These locations, once approved by Soulman’s, can be a ground up building or possible second generation building that can be remodeled to Soulman’s design specifications.

In May of 2016, Soulman’s opened a pilot franchise at 1567 West Main St. in Lewisville, Texas, in a former Pizza Hut location. The conversion, opening and operations proved smooth and successful.

McGee added, “Historically, a good portion all of the Soulman’s locations have been second generation, as it is absolutely one of the most economic ways to maximize value in opening a new restaurant location. We are committed to the success of our franchisees, their individual businesses and ultimately the successful growth of the Soulman’s brand.”

Soulman’s Bar-B-Que Franchise FAQ’s

  • What are the qualities you are looking for in an ideal franchisee? A Franchisee should be able to answer “Yes” to all of the following questions.
    • Do you have a passion for the Soulman’s brand?
    • Do you have proven restaurant industry success?
    • Do you think you would fit well with our Soulman’s culture?
    • Do you enjoy serving customers?
    • Do you have the desire and ability to grow more than one Soulman’s location?
    • In addition, you must meet minimum net worth and liquidity requirements.
  • How much does it cost to open a Soulman’s BBQ franchise?
    • The investment necessary to begin operation of a Soulman’s Bar-B-Que franchise ranges from $250,000 – $1,100,000 for building and equipment. This does not include the cost of the land.
  • What are the franchise fees and royalties?
    • The franchise fee is $25,000 per location. Our ongoing Royalty Fee is six percent. The franchise fee secures your right to own and operate a Soulman’s Bar-B-Que restaurant in your approved territory. The ongoing royalty grants you the right to use the Soulman’s Bar-B-Que name, trademarks, recipes, décor, training, procedures, etc. There is a required two percent of sales per month dedicated to local store marketing. There is also a System Fund contribution of one percent that may be required that promotes the Soulman’s Bar-B-Que brand.
  • What are the financial requirements to become a franchisee?
    • Soulman’s requires candidates desiring to open one restaurant to have a net worth of $1,000,000 with a minimum of $250,000 in liquid, unencumbered assets (like cash). The candidates must also be able to obtain financing to cover the total costs of opening a franchised location.
  • If I don’t meet the financial or operational criteria to become a franchisee, can I partner with someone who does qualify?
    • Soulman’s requires a complete application package for each member of your potential franchise group.
  • Do I have to have any years of restaurant experience to qualify as a franchisee?
    • Prior food experience is helpful but not essential. Soulman’s offers a comprehensive training program for its franchisees.
  • Do you have financing programs in place?
    • Not at this time.
  • Will Soulman’s provide initial and ongoing support through: Operations, Development, Marketing, Training/HR, Supply Chain, Quality Assurance, as well as Business Management and Strategy?
    • In fact, it is our goal as a franchisor to provide “above and beyond” service and training to our franchise partners. Our franchisees will have complete access to our systems and more than 100 years of combined barbecue and restaurant experience.
  • How long does the franchise process take?
    • The total amount of time will vary due to issues such as constructing a new building or remodeling a second generation building and the process for acquiring local permitting. A franchisee can expect this process to be between three and 18 months.
  • What is the process for becoming a franchisee?
    • Complete and submit a franchise inquiry form and application
    • Receive a Franchise Disclosure Document
    • Attend a discovery day and interview with Soulman’s Leadership team
    • Obtain preliminary approval
    • Begin the site selection evaluation
    • Acquire approval of site from Soulman’s
    • Acquire approval for building design
    • Permitting and construction occurs
    • Attend training
    • Pre-opening marketing and hiring
    • Grand opening
  • What is the required training and where will it take place?
    • The required training process is between six to eight weeks in one of our company training restaurants. We provide a comprehensive training program that focuses on all aspects of our business. A minimum of two people from each approved franchise location must complete the full Soulman’s training program.
  • What are the next steps potential franchisees take?
    • Submit an inquiry for a Soulman’s franchise to the following email address: randallmcgee@soulmans.com
    • Once the inquiry is received, the candidate will be sent a Soulman’s Application to fill out and submit for consideration.

About Soulman’s Bar-B-Que

For more than 42 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 has 15 North and East Texas locations in Cedar Hill, Dallas, Forney, Garland, Greenville, Lancaster, Lewisville, Mesquite, Quinlan, Hurst, Rockwall (2), Royse City, Terrell, Van and Allen. To learn more about Soulman’s Bar-B-Que, visit them online at https://soulmans.com/the-soulmans-story/ or on Facebook at https://www.facebook.com/soulmansbbq.

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Media Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


Are You Ready for Some Football? Soulman’s Bar-B-Que Supports Local Sports

Interpersonal Skills Learned in Sports Last a Lifetime

 

DALLAS (September 27, 2016) – As the Texas tradition of Friday Night Lights goes full steam ahead, Soulman’s Bar-B-Que continues their commitment to high school sports and extracurricular activities that reinforce the benefits of performance both on and off the field.

“The team at Soulman’s knows that the notion of teamwork starts at a young age, and we absolutely see the benefit of participating in sports, belonging to a team and building self-esteem for lifelong gain. We want to support the communities who support us, whether it is through sponsorship, scholarships, advertising or on-site Your Nights to help fund specific programs from elementary to high school,” says Brett Randle, CEO of Soulman’s Bar-B-Que.

Studies find that past participation in high school sports helps youngsters develop a host of crucial skills that give them a leg up as they enter the work world and achieve success for decades afterward. The Journal of Leadership & Organizational Studies has found that teenagers who played sports developed stronger leadership skills, worked better in teams and demonstrated more confidence.

Randle continues, “I pretty much played every sport in high school, from football to soccer to lacrosse, even golf. Through those experiences, I was afforded skills like time management, mental toughness, discipline and focus. Those skills help me every day to thoughtfully and purposefully lead a team, make business decisions under pressure and spread the sense of accomplishment companywide. Our corporate culture has been greatly influence by sports, so of course we want to pay that forward.”

Communities and schools who have benefitted by Soulman’s include: Rockwall Heath High School Hawks Booster Organization, Rockwall High Scholl Jacketbackers Football and Baseball, Van Vandals Baseball, Quinlan ISD, Van ISD Education Foundation, North Forney FFA Alumni and Cedar Hill Booster Club.

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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 Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lewisville, 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 Puts Turkey On The Table For Those in Need

Nominations open now for 15 area Thanksgiveaways

DALLAS (Nov. 4, 2016) – In the spirit of the season, Soulman’s Bar-B-Que will be holding an online Thanksgiveaway for 15 area families. Each family will receive a Thanksgiving feast including turkey, cornbread dressing, two delicious homemade sides, cranberry sauce, and one pecan or buttermilk pie. Visit Soulman’s Facebook page and complete the form to nominate a family in need by November 19th, 2016.

“Soulman’s Bar-B-Que, at its core, is about family, friends and great food. When we have an opportunity to share within each of the communities we serve in North Texas, the spirit of Thanksgiving goes farther and wider than our four walls. This year, we wanted to have a creative way for our guests to get involved and help one another,” says Brett Randle, CEO of Soulman’s Bar-B-Que.

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Patrons from any North Texas Soulman’s location can submit a nomination by simply filling out a private online form available on the Soulman’s Bar-B-Que Facebook page (https://www.facebook.com/soulmansbbq) with the name of the nominated recipient, the reason for nomination and additional contact information.

Randle continues, “Every holiday season, Soulman’s strives to keep the focus on family and friends. While we offer holiday catering where guests can pre-order and pick up everything they need for a holiday meal without having to turn on the oven, we feel compelled to help make that a reality for families who may be struggling this time of year.”

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 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.

 

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Contact:

Dana Cobb

TrizCom Inc.

972-955-9747

dana@trizcom.com


Serving ‘Best of the Best’

By Brad Kellar, Herald-Banner Staff

An upcoming event will offer BBQ fans the best items on the menus of restaurants across the area.

Hunt County Shared Ministries/FISH is presenting its annual fundraiser, the “Best Of The Best BBQ,” on Sept. 30.

L-3 Mission Integration is the sponsor for the event, which will feature “The Ultimate Hunt County Combo Plate,” as judged by a panel of local experts. Each plate will include brisket, beans, potato salad and cole slaw from the Johnson Street Smokehouse; sausage, ribs and banana pudding from Soulman’s Bar-B-Que; with the pork and sauce from Baker’s Ribs.

The BBQ will be served for both lunch and dinner at Wesley United Methodist Church, 5302 Business Highway 69 in Greenville, with lunch only at L-3 Mission Integration for L-3 employees. Delivery can be arranged for orders of 10 or more plates.

Lunch will be served from 11 a.m. to 1 p.m., with dinner available between 5:30 and 7:30 p.m. Those wanting to place an order can call 903-455-0545.

There will also be a raffle, featuring multiple items from local businesses and door prizes

Funds raised from the event will help support the Thanksgiving and Christmas food basket distributions.

 

See the full story here: http://www.heraldbanner.com/community/serving-best-of-the-best/article_4db5528c-7fbb-11e6-8cf4-fb6c55db8e87.html


Soulman’s Bar-B-Que Shows Who’s Boss with New Sandwich Combo

Ham, pulled pork, sausage and bacon make up the mouthwatering Boss Hog

DALLAS (Sept. 2, 2016) – September 1, 2016 marks the day that the world of barbecue changed forever. On this day, the world was introduced to the Boss Hog. What is the Boss Hog? No, it’s not the greedy, unethical commissioner of Hazzard County. Rather, the Boss Hog is a hefty sandwich, full of hickory-smoked ham, pulled pork, sausage and bacon piled high on a cheddar cheese jalapeno bun, and is only available at Soulman’s Bar-B-Que.

“We at SouBossHoglman’s are in hog heaven with this unique sandwich that some may call indulgent in pork, but we call delicious. The meats on the Boss Hog are perfectly complimented by the cheddar cheese jalapeno bun, and the addition of our signature Soulman’s Bar-B-Que sauce provides the perfect amount of smoky sweetness,” says Soulman’s Bar-B-Que CEO Brett Randle.

Following the limited-time offer of the wildly popular Frontier Fries, the introduction of Boss Hog marks the third new item to grace Soulman’s menu in the past 18 months, a process that began with the record-breaking success of the Soul Bowl, now a Soulman’s staple. The Soul Bowl, made with a base of FRITOS® Corn Chips and topped with homemade pinto beans, cheddar cheese, pulled pork, smoked sausage and barbecue sauce, has been lauded as one of the best barbecue dishes in Dallas-Fort Worth by Zagat 2016.

Randle continues, “We have some of the most tried-and-true barbecue in North Texas, and our tradition of cooking low and slow is the backbone of Soulman’s cuisine. We love to create new tastes for our customers, and the Boss Hog is the result of many happy days in the kitchen for our staff.”

Priced at $9.49, this combination includes one of Soulman’s signature homemade sides and a 16-ounce drink. The Boss Hog is available at all 15 Soulman’s locations for a limited time.

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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 Allen, Cedar Hill, Forney, Garland, Greenville, Hurst, Lewisville, Lancaster, Mesquite, Quinlan, Rockwall (2), Royse City, Terrell and Van. 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

 


Zagat Names Soulman’s Soul Bowl One of the Best BBQ Dishes in DFW

DALLAS (August 3, 2016) – Zagat admits that Dallas “has the best barbecue in the United States. Period.” Their barbecue bucket list published this week includes one of the newest and most popular menu introductions by Soulman’s Bar-B-Que in its 40-plus year history:

“Frito pie, when done right, is a magical thing. At this local chain, the Soul Bowl takes the concept a few steps further with the addition of whole pinto beans to the mix, as well as smoked sausage and pulled pork in place of traditional chili. Topped with cheese and barbecue sauce, it’s layer upon layer of gratifying flavors and textures.”

In 2015, Zagat Dallas named Soulman’s Bar-B-Que one of the “Must Try Bar-B-Que Joints in Dallas-Fort Worth.”

“The Soul Bowl has become one of our best-selling items since we introduced it in 2015,” says CEO Brett Randle. “Zagat is such a highly respected name in the industry. We’re thrilled that they included the Soul Bowl on this list and named Soulman’s a Must Try Bar-B-Que Joint. To be honored twice is double exciting!”

Randle adds, “Our bread and butter is serving traditional barbeque and sides that people love and expect. But we also like to find new ways to enjoy these foods, and we’re happy when our customers – our most important critics – discover a new favorite.”

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, Forney, Garland, Hurst, Greenville, Lancaster, Lewisville, 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.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 Scores in Social Media-only Product Launch

DALLAS, TX (April 21, 2016)Soulman’s Bar-B-Que has paved the way for a new kind of product roll-out that has proven engagement among the most loyal of customers. How did they do it?

Build a powerful online community and drive them into a store, add a secret code word and literally a new secret sauce. Soulman’s newest menu item, Frontier Fries, are only the second new menu item in the last 18 years of Soulman’s more than 40-year history. A week before public release of the new dish, loyal fans on Facebook, Twitter and Instagram were invited to come in and mention the code word for early access.

Brett Randle, CEO of Soulman’s, explains, “No discount, no freebies, just insider early access to a secret new item. The code word video garnered over 76,000 views and reached over 120,000 users. We were very excited to use video to reach this particular audience because they exhibit high engagement on a daily basis. The 7-day early release resulted in a lift in traffic, 50-plus in-store mentions of the code word and a great start to early sales.”

The social media team (including Denise Eiser, Mike Hartnett and Emily Gass) behind the screen know that the Soulman’s audience is incredibly engaged and dedicated to the brand. On Facebook alone they number more than 25,000. They like and share posts, and comment in brand voice. In other words, they’re the perfect audience for a sneak peek product promotion. Because they’re diehards, they love the opportunity to feel more connected with Soulman’s, and they want to talk about their love of meat. As a result, a “top secret” early release led to tons of excitement among the fan base, but also the urge to share that insider knowledge with others.

Randle adds, “Frontier fries isn’t a product release for the sake of attention. Soulman’s does simple, honest food well, and we felt like that positioned us particularly well for a promotion like this, because fans know we’ve got something delicious coming their way, rather than something flashy. In other words, nobody’s going to roll their eyes at this and think there’s no substance behind it. Soulman’s has built brand equity to guarantee that we will deliver.”

Eiser concludes, “Now that the secret is out of the bag, we are continuing to use online video to publicize the new dish and drive in-store demand. Our engaged early-adapter audience is now helping Soulman’s spread the word about the new item, and we’re giving them compelling and fun branded videos to share with their networks, all at a fraction of the cost of traditional TV ads.”

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 14 North and East Texas locations in Cedar Hill, 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.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

 


TUNE IN: Soulman’s Bar-B-Que to be featured on Discovery Channel’s Misfit Garage

DALLAS (March 25, 2016)Soulman’s Bar-B-Que CEO, Brett Randle, will be making a small screen debut Monday night, March 28th on Misfit Garage as he represents North Texas’ beloved Bar-b-que tradition on prime time.

“We were thrilled to participate in Misfit Garage. While I cannot reveal too much about the episode, I can assure you that we had a great time on the shoot and I know those guys are as serious about their cars as we are about barbeque” Randle says.

Misfit Garage is a Discovery Channel reality show featuring Tom Smith and Jordan Butler, as well as Thomas Weeks and Scot McMillan from Fired Up Garage in Dallas. Its third season began in February 2016 and will continue Monday evening, March 28th at 9pm CST with episode 4 of season 3: “Crushed GTO and Chopped ’41 Ford Part 2”.

 

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 14 North and East Texas locations in Cedar Hill, 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.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 Set to Conquer Taste Buds with Frontier Fries

Golden Hand Cut Fries Include Pulled Pork, Cheddar Cheese and BBQ Ranch Dressing

DALLAS (March 14, 2016) — In the taste and style of a true frontiersman, Soulman’s is introducing a limited time offering to their menu – the awe-inspiring Frontier Fries.
“Soulman’s Frontier Fries are set to become a meal in and of themselves,” says Soulman’s  Bar-B-Que CEO Brett Randle. “We’ve taken our golden, hand-cut fries and added juicy, Hickory smoked pulled pork, heaps of cheddar cheese and the rich taste of our own bar-b-que ranch sauce. It will be a mouthwatering delight and something truly different for our hungry customers.”

He continues, “Every Soulman’s Bar-B-Que location across the Metroplex is ready and raring to go in launching this exciting, and may I say enticing, combination of tasty ingredients.”

Priced at just $7.99 or $8.99 for a combination with a 16 oz. drink, this layered treat is available at all 14 Soulman’s locations for a limited time.

The introduction of Frontier Fries comes after the record-breaking success of the Soul Bowl, released one year ago. 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.

See Soulman’s CEO describe Frontier Fries in this VIDEO

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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 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 https://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.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