When Porter Kinney moved back home to Tri-Cities, WA in 2009, he brought back two things from South Carolina: his wife Kate and a passion for authentic barbecue. Porter and Kate spent the next few years searching the Pacific Northwest, unable to find anything that lived up to the great barbecue they had in the Deep South. Although not a trained chef, Porter became obsessed with mastering the art of barbecue. After five years of experimentation and practice, family, friends and co-workers began requesting that Porter make his barbecue for their events. It wasn’t long before his personal passion became his mission – to bring REAL barbecue to the people of the Pacific Northwest and Porter’s Real Barbecue was born.
“I'm not a trained chef and no one showed me how to do this. I'm just a regular guy who became obsessed with barbecue about ten years ago and taught himself how to do it. I love the history, the challenge of making it, and the enjoyment it brings to others when I share it. Barbecue is a life style for me. It's more than a meal. For me barbecue is synonymous with family, fun, and good times.”
“I have no heritage in barbecue or the restaurant business. I am trying to teach my daughters to follow their dreams and that hard work pays off.”
Porter, his wife Kate, and two daughters Remy and Rosie currently reside in Tri Cities, Washington. Porter enjoys cooking for his friends and family and hopes to travel and experience all different types of food and cultures with his wife and daughters. ABOUT PORTER’S REAL BBQ In 2014, with the support of his brother Reed and wife Kate, Porter built a food truck in his driveway out of a 1977 Dodge Sportsman RV. Porter’s Real BBQ opened for business in October 2014. It wasn’t long until lines were forming, and they were selling out of product every day. In June 2015, the business grew to a brick and mortar location. In January 2018, the business expanded to a commercial kitchen dubbed “The Temple of Q” and the second brick and mortar opened its doors for business shortly after in March.
“I'm so incredibly thankful that I get to do this for a living. And not just Kate and I, my brother and partner Reed, and all 24 of our amazing employees. My entire family helps make it all work. I always tell people that we don't take ourselves too seriously, but we take barbecue deadly serious. We often make mistakes or fall short, but we always, always try our best to bring quality and value to our customers. Our mission has always been to bring great barbecue to our home town and share it with as many people as possible. From our self-built food truck 4 years ago to where we are today... I never dreamed we could have made it this far.”
Porter’s philosophy from day one was to use the best ingredients available. For example, the restaurants serve only prime grade Certified Angus Beef® brisket and Duroc pork shoulders and ribs. Everything is a recipe of Porter’s and made in house, including rubs, sauces, and sides. Their business focuses on a limited menu done right and made fresh daily. Everything is cut to order in front of customers to ensure the best quality possible.
One of the secrets of their business’s success is the unique combination of skills and talents between Porter, Reed, and Kate. They often say, “teamwork makes the dream work”.