October 2007


Dr Smoke and the culinary crew, Donna, Aaron, Addrienne are on the road to the 19th Annual Jack Daniel”s World Championship Invitational Barbecue.   We will be doing seminars on selecting the correct wood type, culinary demonstrations on how different woods smoke,  Of course good sampling and just plain old Barbecue Talk!  We will be doing a Pod cast of the event!

Then we are continuing our journey In the “BBQBuggy” to Douglas Georgia for the National Barbecue Championship the following weekend!  We will do more culinary seminars along with good sampling. We hope to see all those who can make it!

We hope to see old friends and meet new one’s at both these events!

Bon Bar B Q

Dr Smoke!!

 

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During most competitions we distribute a sample of our products to the competiting teams.  I call it the secret ingredient of the competition!!   During the Oinktoberfest I handed out smokin Dust as our gift pack to the teams.  In the fairness of the competition I try to mix up the flavors among the teams!  The following is what one competitor had to say about our product:

“We would like to thank you for your sample of Black Cherry Smokin’ Dust® during Oinktoberfest 2007.  We were able to place 4th in pork during the KCBS contest using your product.  Even better we were able to win Grand Champion in the backyard event on Sunday.  We used the Dust on all categories, (1st chicken wings, 6th sausage, 3rd ribs, 2nd beef).   We also won the chili cook off with meat smoked using the Dust.

Overall great product that gave us the winning edge, my order is coming soon!”

Brian
Good Smoke BBQ
Rochester, NY
Thank you Brian!!

Bon Bar B Q

Dr Smoke!!!

 

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Hear ‘Dr Smoke’s” interviews with Swine Syndicate, Better Barbecue Bureau, Smokin in the Igloo, Pork Floyd, Diva Q (finally), Lunchmeat (grand champion) among others.  They discussed barbecue techniques, unusual barbecue equipment, types of wood, smokin dust and what is fun on the tour!!!

 

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Dr. Smoke Is In The HouseBy now you are probably aware of our team member, Dr. Smoke, who is an on-going source of knowledge as well as the developer of our flavor-enhanced line of products. Any question or concern may be directed to Dr. Smoke either via our email info@smokinlicious.com or via our toll free line 800-941-5054. Recently, we received an interesting question regarding a specific wood species that we wanted to share.

Doc,
I recently had to cut down my big California Pepper Tree that was killed in a freakish January cold streak here in Las Vegas. The wood smelled so good it made me wonder if it would be good for smoking meat. I mean, the peppercorns it produced had that gorgeous fresh-ground pepper smell, so what the heck, right?

Any thoughts?
Kenny S.
Hi Kenny!

Thanks for the interesting question regarding the California Pepper Tree. First, I think the name is very interesting, as the tree is actually Brazilian. This tree has a long history of healing power in
tribal and herbal medicine uses. It has been known to kill bacteria, kill fungi, reduce inflammation, regulate heartbeat, lower blood pressure, act as a laxative, and heal wounds. Because the chemical composition of this plant in known to contain tannins, steroidal
saponins, and essential oils, it has been linked as a cancer cell killer and viral killer.

The California or Brazilian Pepper Tree has a spicy aromatic scent that is the result of high oil and essential oil content. These oils have not been found to be toxic to animals or humans ingesting them or applying them topically. The bark has been used to prepare a remedy for colds, flu, sore throats, and upper respiratory infections. Although the research literature indicates that the leaves, bark, fruit, seeds, resin, and balsam have been used medicinally in the tropical areas, there is no concrete information on the use of the tree for smoking. Therefore, I would recommend that you try this wood sparingly but keep in mind that due to the high oil concentration, it may be a wood the causes too much heat flare-up to be controllable in the traditional sense of smoking (i.e. slow and low). Also, you must remember, it is a “spicy” wood so smoke a food item that can easily accommodate this flavoring.

If you do smoke with the California Pepper Tree wood, send me a note
on how things turned out.

Thanks again for the question.
“Bon-Bar-B-Q!”
Dr. Smoke
Although we make no guarantee that Dr. Smoke can answer 100% of the questions posed, we can guarantee that he will at least direct you to an appropriate source for additional information. So keep sending Dr. Smoke those queries and he’ll keep you informed!

 

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