Rocklands Barbeque and Grilling Company
America’s birthday is here, and so are we. All Rocklands locations will be open today, Monday, July 4. DC will close a bit early (9 pm) so please plan your barbeque purchasing appropriately. And we’ve rolled out the old red truck for the parade in the Palisades. If we don’t see you on the parade …
Just in time for the first big gathering of the summer…SUNSHINE! Pull out the grill, load up on charcoal, and read Jim Shahin’s great piece on turning your Weber into a smoker. And for those of you who will NOT be grilling, we’ll be open! Come get your barbeque, or the sides you need to …
It’s almost that lovely time of year: Graduation season. Where the panic of exams gives way to the panic of next steps. Or — to be less cynical about it — where hard work pays off and dreamers go out into the world to do. Whatever happens AFTER graduation, the festival of getting the diploma …
Brisket brings up strong feelings. It’s true — we see and hear comments all the time about our brisket. It triggers Texas road-trip memories, or New Jersey family feast memories. What often accompanies these memories is a question: Why does Rocklands do brisket the way we do? Here’s the whole story: We like our brisket …
Time for a switch-up: You know how great lunches appear in your office as if by magic? That’s because someone (your assistant, the receptionist, the office manager) orders those lunches. Now it’s your turn. For Administrative Professionals Day — Wednesday, April 27 this year — we’ve put together a menu that will make everyone happy. …
You can cook your own Easter meal, we know…but if you want to make it easier, we can cook it for you. Our Easter menu is simple and delicious. Lamb (of course) or beef or salmon, and only the springiest of sides. Call your favorite Rocklands today and we’ll get your order ready. And if you …
It’s here! Every spring, we look around for unusual meats, tasty treats not often found in local restaurants. We stew, make burgers and sausages, smoke in the wood smoker. Remember the year we served muskrat? Our fans asked us not to do that again… This year, Grills Gone Wild is March 8-11. We’ll be serving some tasty …
February 29 is around the corner. A day that arrives only every four years. As your mindfulness coach, I’m telling you that it would be a GREAT idea to do something unusual to mark this special day. How about eating frog legs?! We’ll have a frog-legs special on Monday, February 29, at all Rocklands: Two sets of …
It’s never too early to lock in that delicious Thanksgiving meal. By choosing us to handle your Thanksgiving meal, you can savor every moment with family and friends. Whether it’s our mouthwatering Whole Smoked Turkey or the irresistible Chesapeake Blue Crab & Artichoke Dip, creamy Mashed Sweet Potatoes or our unforgettable pies (yes, we said …
Labor Day weekend is almost here, and we’re on hand for barbeque emergencies. Knowing how many of you will be behind your own grills, however, we’ll close a bit early in all locations. Labor Day Monday, come get your barbeque… DC: 11 AM-9:00 PM ARL: 11am – 9pm from Friday-Monday ALEX: 11 AM-8:30 PM ROCK: …
So we sound like BuzzFeed, right? “Five Ways Your Cat Shows She Cares.” But seriously, you DO have to try these four sandwiches this month…because we only HAVE them for this month. Why? Because August is National Sandwich Month. We came up with four special sandwiches just to celebrate. We’re more than halfway through, too, …
We always think “picnic” at this time of year, even if it’s just eating your sandwich out on the stoop. When it’s nice enough to be outside, it’s too nice to NOT be out there (if you get our drift). The Washingtonian’s June issue had a great reminder — or intro list — of places …
We love summer. Yup, it’s a great time for barbeque…and it’s also a great time for local produce. Corn. Carrots. Beans. Greens. This chilly spring meant a slower start to summer’s bounty, but we’re in the swing now. Our summer corn salad is back, to enchant your stomach alongside a chopped pork sandwich. Arugula and blueberries salad …
Think barbeque picnic with the people you love best. The Feast for Five is just that: A big collection of flavors, with all the sides you could want. We call it “for five,” but honestly you can add Uncle Stephen into the mix too. (We’ve also heard stories of people tormenting the office on Monday by heating …
Happy first official long summer weekend, everyone! We are here all weekend, for those barbeque emergencies. Here are the top three things you’ll want to have on hand for this weekend: 3. Good tongs. We like a long, stainless-steel set (16 inches is good) with a scalloped head. Sur la Table, Home Rule and Gina’s A Few …
Think barbeque brunch. The Feast for Five is just that: A big collection of flavors, with all the sides you could want. We call it “for five,” but honestly you can feed six. (We’ve also heard stories of people tormenting the office on Monday by heating leftovers in the microwave.) The Feast for Five includes: One …
We spend the winter bundled up, hustling from place to place and trying not to slip on the ice in the process. The wind finds new places to catch us. That chill sinks deep. Into. Our. Bones. Then, spring arrives. On Thursday, May 7, from 5:30-7:30 we will have our 7th annual “rite of spring” …
Every year about this time we breathe a sigh of relief. Whew, the winter is over. Now how do we celebrate spring, and thank all our fans for their loyal support? We are people who cook with smoke. So of course, THAT’s what we do: We barbeque a whole pig, and put it out front …
You know, March Madness gets messy. Better have wings — they will make you feel better. Or wings AND ribs. Our March Madness special menu is three different sizes of parties, all wrapped up for you to enjoy. Group of 16? Get the big one. You and three friends? The Final Four will do ya. …
Every year, we go out and scour the country far and wide for unusual wild ingredients. Then for one week we stew them, grill them and smoke them — and you get to eat them. It’s Grills Gone Wild, folks, a celebration of things you might not think of eating cooked in such a way …
On March 1, we hail the Porcine King. Pork is a big part of our lives, and we honor the pig on his/her day. And we create a special all-pork sandwich for you. The Triple P Threat (or treat, as we like to think of it), is a meaty sandwich stacked with sliced LOCAL pork loin, …
We are honored to be number 3 on USA Today’s Top 10 “Power Lunches and Midday Munches in the Nation’s Capital.” Great list. It’s making us hungry just to read it! And Art’s C. F. Folks? That’s our number-one too.
Ever tasted the difference of a sausage made from the entire pig? Find out what we’re talking about on Thursday! Henrietta, a prize winning 274-pound pig from the Fredrick County Fair, has inspired this year’s Big Pig Jig Sausage and Harvest Celebration of our local farms. We’re having special-recipe sausage prepared from the WHOLE pig to be served …
We had 11 deliciously hot entries in last week’s inaugural Rocklands Hot Sauce contest. Our judges tasted and tasted, and discussed seriously, and came up with first and second place prize winners. First place went to Thai Chili Sauce, and second place went to African Heat — two different continents represented on the winners’ stand! …
