Mark Greene
Lillie’s Q Brings its Award-Winning Smoked Pork Direct-to-Consumer Chef Charlie McKenna’s Memphis in May-Winning Smoked Pork Shoulder Now Available Nationwide.
CHICAGO – March 21, 2018 – Just in time for grilling season, Lillie’s Q, purveyors of authentic Southern barbeque, launches its world-renowned smoked pulled pork nationwide. Shipped fully cooked and smoked low and slow in Chef Charlie McKenna’s South Carolina-cultivated style, this will be the only fully cooked award-winning pork shoulder shipped frozen nationwide and ready to serve in less than an hour.
Made with Charlie’s signature smoking technique, the Lillie Q’s competitive barbeque team has mastered the art of Southern barbeque. Racking up two wins at the Memphis in May World Championship Barbeque Cooking Contest with top 15 placements over the past 12 years, Charlie sources only the highest quality premium Duroc pork shoulder from Compart Family Farms. He then skillfully smokes it with peach wood for hours until achieving optimum flavor. Available exclusively through LilliesQ.com for $55, Lillie’s Q Smoked Pulled Pork can serve up to 10, and is vacuum-sealed to retain peak flavor and freshness. Each order includes one of Lillie’s Q signature barbeque sauces in either Hot smoky, Smoky, Carolina, ENC, Gold or Ivory.
“We’re immensely proud of our team’s smoking technique, which my dad Quito and I began mastering when I was just a kid in Greenville, South Carolina,” said Charlie McKenna, founder and chef at Lillie’s Q. “We’re so pleased to bring this to more tables across America and are confident it will impress even the most discerning carnivores and barbeque aficionados.”
McKenna is the only pit master in America who can boast two Memphis in May wins, an international sauce and rub brand, and multiple restaurants, including four Lillie’s Q locations and the LQ Chicken Shack. Since its 2010 launch, Lillie’s Q products perfectly capture the unique flavors of the south including spicy cayenne from Memphis; apple and lime juices from Western Carolina; vinegar from Eastern Carolina; tangy mustard from South Carolina; and black pepper from Northern Alabama, among others.
Charlie’s restaurant group, Southern Revival Hospitality, aims to bring the evolution of Southern cuisine and culture to the masses. With multiple award-winning restaurant concepts, authentic products and exceptional hospitality, Charlie continues to expand his pioneering brand rooted in Southern tradition across America, and internationally.
