Thursday, August 27, 2009

Who Are The Billies?

The Billies is the magical, musical alter-ego for singers/songwriters Christina Santoni and Craig Smith.

We are eternally grateful for their humorous, informative and catchy jingle.

You can check out more of their work on their website.

Thank you so much, Chrisie and Craig!

The FunniBonz Family

Sunday, August 23, 2009

How to Make FunniBonz Baked Beans

FunniBonz Original Baked Beans can be made in a vegetarian variety also, since FunniBonz Barbeque Sauce is both vegetarian and certified kosher. Here's a quick and easy way to make FunniBonz Famous Barbeque Baked Beans.

Dice about four slices of bacon. Quick tip: If the bacon is soft, use kitchen shears to more easily cut the bacon into pieces.

Place bacon into pot and render until golden.

While the bacon is cooking, drain and rinse beans.
(We recommend Goya as they are tightly packed and the texture works very well with our sauce.)
Here I used pinto beans but navy, northern, cannelini, lima and butter beans all work just as well. You can even mix them for an awesome medley.

Once the bacon is cooked down some, drain off most of the bacon fat. If you are making a vegetarian version of the beans, simply add enough oil to the pan to sauté the peppers and onions.

Add the vegetables to the bacon.

Mix well and sauté until tender.

Next, add the beans to the pot.

Then add your favorite FunniBonz Barbeque Sauce.

Mix well. Be gentle so that you don't break up softer beans.

Put on the lid, turn the heat down to low and let simmer for 15 or 20 minutes, stirring occasionally.  Pinto beans are larger and denser than most.  I usually let them go for about 40 minutes or so.

Serve piping hot with your favorite steaks, ribs, sausage, burgers, dogs or all by itself all year round!
It's like Summer in a jar!


Saturday, August 22, 2009

Success! 2009 Summer Fancy Food Show

Check out the synopsis of the NASFT Fancy Food Show in NYC! We will be at the next show in San Francisco in January!!! More details coming soon.

Kitchen Coaching with the Gourmet Diva: On the Road

Once again... WE LOVE OUR FANS!!! Thank you so much Gourmet Diva.

Check out her website at

Thursday, August 13, 2009

Win it Wednesday: FunniBonz Barbeque Sauce

Today's a great day to head on over to the Jersey Bites website. Why? Because it's Win It Wednesday! And this week's prize? A FunniBonz Fun Pack. The Pack consists of two jars of your favorite sauce, a BBQ mop and an exclusive FunniBonz t-shirt!

All you have to do to win is to tell Jersey Bites how you plan to use the sauce once you get it. Here's a hint: the more creative, the better!

You can also blog or tweet your entry. Just be sure to leave a trackback to your site or a link to your tweet along with your contact info.

The contest ends on Tuesday, August 18th. Have fun, be creative and good luck!

Sunday, August 9, 2009

Check out Jim's Elevator Pitch on MSNBC

Click the link below to see Jim in action:

Elevator Pitch: FunniBonz Barbeque Sauce
Elevator Pitch: FunniBonz Barbeque Sauce

What did you think? Would YOU take another meeting? Let's hear your comments!

Wednesday, August 5, 2009

The sweet (and tangy) taste of success

Jim was featured in the August 4, 2009 issue of the Wall Street Journal. Here's a snippet:

His first sales were to friends. Then on Jan. 2 this year, Mr. Barbour walked into Pennington Quality Market, a store in Pennington, N.J., his hometown. The owners encourage locally made products. Don Rellstab, the store manager, really liked Mr. Barbour’s passion. Mr. Barbour started doing in-store demos. “He was like a circus barker, cooking up meatballs or ribs or chicken pieces,” Mr. Rellstab says.

The store sold $10,000 of sauce the first six weeks, at $5.99 a jar, says Mr. Rellstab. Then in March, Mr. Barbour started working on the manager of Whole Foods in Princeton. “He would say ‘Call me back in two weeks,’ or ‘Come in next month,’ and I would,” Mr. Barbour says. “It was just persistence.”

Click here to read the story in it's entirety.

The sweet (and tangy) taste of success - Related Stories - SmartBrief on Entrepreneurs

Tuesday, August 4, 2009

From today's Phillyist...

"Once again, we sampled a lot of food and wine, and there were two standouts from the Market. First was Princeton's FunniBonz Barbeque Sauce, a "Jersey-style" (whatever that means) sauce. It reminded us most of Memphis-style barbeque, and it was absolutely delicious. Hell, it made frozen meatballs taste homemade. When we mentioned to Funnibonz co-founder Jim Barbour that the only thing we really use barbeque sauce for is spareribs (as we tend to be more dry-rub barbeque fans), Barbour told us that ribs are exactly what his sauce was developed for. Sold. We went for two jars of the "spicy" variety, which has a very clean start and a nice, subtle kick on the back end. We can't wait to fire up the grill for this stuff."

Click HERE to read the rest of this article.

Monday, August 3, 2009

Food and Wine Make Great New Friends and FunniBonz Fans

At the Atlantic City Food and Wine Festival this weekend, we met up with lots of old friends and managed to make some wonderful new fans as well.

Jim was interviewed by Cable Channel 12 for NJN News. The reporter tasted and loved the sauce.
(If anyone has a digital version of this footage, or even knows the name of the reporter, please let me know. I can't find it anywhere! Thanks!)

We were so honored that Chef Georges Perrier stopped by, tried the sauce and actually went home with a few jars! He really made our day!

We were lucky enough to catch Chef Ingrid Hoffmann (one of Lauryn's FAVORITE Food Network chefs) at a calm moment and she was SO gracious. She talked with us, took pictures and even tasted the sauce. We hope to meet up with her again at the Philly Show in October.

We met up with Chef Darryl Harmon, Executive Chef of The Water Works Restaurant and Lounge in Philadelphia. His staff was sampling the most delicious heirloom tomato gazpacho. If that was just a sample, we can't wait to get to the restaurant and try out something from the full menu.

We also met up wth Chef Diane Henderiks who was sampling and selling her fat-free, sugar-free, salt-free flavorings on delicious cubes of Cabot's cheese. Not only is she an awesome chef, she is a registered dietician so she can help you eat your way to good health.

Jim befriended Chef Rocky Fino, author of the book Will Cook For Sex: A Guy's Guide to Cooking. He was signing autographs and selling copies of his conversation-staring cookbook.

We also made quite a few new friends at the FunniBonz table:

Thank you so much to all of you that stopped by and gave us your love, support, stories, (snacks!) and humor. Every smile, every compliment, every purchase means the world to us! Keep up with us on the blog, follow us on Twitter and befriend us on Facebook. We couldn't do it without you and we are honored to have met you! Thank you, thank you, thank you!

The FunniBonz Family!

FunniBonz BBQ Sauce and Rubs

Why should you try (and love) FunniBonz? Hear it from "the man" himself:

How to make FunniBonz Sloppy Joe

Dice a medium-sized onion and half of a green or red bell pepper, if desired.

Begin to brown one pound of ground beef or turkey. Once the meat begins to brown, add the onions and peppers and let them cook with rest of the meat.

Continue to cook until the meat is no longer pink and the vegetables are tender.

Add a jar of your favorite FunniBonz Barbeque Sauce. We used Original here because we were feeding the kids but, for an awesome grown-up version, try using a jar of FunniBonz Spicy.

Mix well until all ingredients are blended. Let simmer for five or six minutes to allow the sauce to heat through. No additional seasonings are necessary. Everything you need is right in the jar!

Serve on a bun with your favorite side items. Also makes great tacos and nachos!