May 2007


We just returned from the Pigs in the Park BBQ event in Danville Va.  What a great event!  The park setting is wonderful!  There were under 50 teams competing this year, therefore the event was not supper large but large enough to feel like a competition.  Bill McMann is the organizer for the event and to say he does a terrific job- is an understatement!  Smokinlicious supported the competition on Saturday and on Sunday we did a culinary class for the public.  Some of the teams either stayed and the local teams returned to view the demonstration.  Our class was about non-traditional items that could be smoked and grilled etc.  It was more along the lines of “anything but” type foods.  Adrianne and Aaron Ross from the Smokin in the Igloo made the trip from Canada to assist us for the weekend. What a great help they were on the food and levitty over the weekend.  We thank them for their assistance.  Unfortunately, Aaron and Donna’s pictures were on the front cover of the local newspaper, now we cannot talk to them without bowing our heads! ( see the winning edge)

We’re off to Lake Placid New York- I love Barbecue Festival- see everyone there! 

Terry 

http://www.registerbee.com/servlet/Satellite?pagename=DRB/MGArticle/DRB_BasicArticle&c=MGArticle&cid=1173351282182

 

 

SMOKIN’ DUST®

We are introducing additional flavors to our Smoking Dust®
line of products: Papaya, Jamaican Rum, Bourbon, Vanilla and Almond. Samples will be available at the “Pigs in the Park” event on May 18-20th Danville, VA. We feel that these will be great additions to our other flavors.

Dr Smoke is working in the lab to develop Smoking Dust®
that will replicate the wine families (ie Merlot, Chardonnay). We will continue to update you on his progress with these flavors.
We hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff Dr Smoke’s latest flavorsWe hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff latest flavorsWe hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff latest flavors

We hope everyone will have a chance to visit our booth in Danville, VA “Pigs in the Park” event to sniff latest flavors

 

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“The Dizzy Pig Canada team has proudly been sponsored by Smokinlicious since mid-2006 and their line-up of innovative smoking products has really opened up a new world of smoking ideas for us. One need not look any further for proof than at our first 2007 event, the “Pork in the Park” competition in Salisbury, Maryland. For the Anything Butt category, we decided to go with a Dizzy Pig favorite; Raging River Planked Salmon. This recipe calls for butter and maple syrup glaze in addition to our maple-accented rub, so rather than using the “typical” cedar plank for grilling the filet on, we turned to Smokinlicious for a Sugar Maple plank that kept the maple theme intact and also allowed for an extraordinary presentation, as their ‘Flavor Pockets’ made perfect nests for our ramekins of roasted garlic mashed potatoes! The flavor infusion of the wood and plank presentation played a large part in Dizzy Pig Canada picking up their best-ever category score (179.4286 out of a possible 180) at a bbq competition! Thanks Smokinlicious!”Submitted by: Mike Kerslake, Dizzy Pig BBQ (Canada)

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Recently, we received the following email regarding storage of unused wood:

“I recently bought a box of cherry wood. I stuck half of it in my trailer (in the original bag) and the other half in the bucket in the basement. The wood was a little wet when I got it but smoked well. But, when I stored the wood in the bucket, it now has mold grown on it. I don’t want to have to pre-burn this stuff to burn the mold off. What’s the best way to handle cooking with this molded wood?”

Chad “Podge” H.; Taylorsville, KY

Smokinlicious manufacturers wood that already has a high moisture content. Therefore, storage of any unused wood is extremely important to maintaining optimal condition of the wood. We recommend that all gourmet wood be stored in a cool, dry location away from direct sunlight. The wood should be kept in its original cardboard container with the liner bag left open (not tied). This will allow for proper air circulation. You may store the wood in other containers such as an open-slate crate but never store the wood in a plastic container that does not have air holes. If you should encounter wood that has begun to develop evidence of mold, you may follow the following steps to sanitize the wood for cooking:

1. Dilute 1.5 ounces of bleach solution in 3 gallons of water. Be sure the wood is completely covered by the bleach/water solution. 2. Let the wood soak in the solution for a minimum of 2 minutes.

3. Pour off the water/bleach solution and let the wood air dry.

4. Store the wood in an open liner bag or open-slate crate in a cool, dry place, that is away from direct sunlight.

 

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