Cameron’s Brewery Cask Night

Dr. Smoke and the Culinary team traveled to Oakville, ON, Canada on August 26, 2010, to assist the great people of Whole Foods Market – Oakville in feeding the guests of Cameron’s Brewery’s Cask Night. The Good Dr. was selected to “crack the cask”; a lager plus lime brew that was affectionately referenced as the “Lageritta”. What a fabulous night of exceptional food tasting including Wild Cherry Smoked Mini Jalapeno and Cheddar Sausage, Sugar Maple smoked Buffalo-Style Chicken Wings, and Hickory finished Pulled Pork. There was even freshly grilled organic corn on the cob with a lime-chive butter and two delicious sides prepared by Whole Foods own Chef Ron.

Many thanks to France, Steve, Chef Ron, and the whole Team at Whole Foods Market for inviting us to be a part of this fantastic event!

 

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Listen to Dr Smoke interview the Sunday event with the amateur teams!  This event is equivalent to the “Shade” Tree events in the US.

 

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Join Dr Smoke and the Culinary crew as we visit teams that competed in the Jack Daniels competition! Dr Smoke discusses Barbecue, smoking wood chunks and chips, how teams qualified for the competion!  Overall just a great time during the competition.

 

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Dr Smoke and the Culinary crew (Donna, Aaron and Adrienne- Big John[out hunting wild game]) went to Whole Foods Market (Oakville Ontario) for a demonstration of their BBQ products.  They have been using Smokinlicious products on their two Southern Pride smokers.   Stephen and his crew have been perfecting their smoking techniques and have been improving for the past 4 months.

Well!  they had a little surprise for the Dr and crew!  They made up a BBQ chile for the “Gray” Cup weekend!  It was a texas sytle chile!   It was wonderful!   Yes Wonderful!  The Dr and Aaron were doing the sampling- one for the public and two for us!

Stephen says that it will be a standard feature in the store.  So if you are close to Oakville Ontario,  Take the Trafalager exit off the QEW go south one block and stop into the Whole Foods Market!  Try the BBQ chili for sure, plus their other BBQ items!   Say hello to Stephen, Patrick, Melody and the rest of the BBQ crew!

Please send the Dr an E mail on what items you liked!  Look on the events schedule for the next time we will be doing a Whole Foods demonstration in Oakville.

 

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Well, Dr. Smoke, thre’s another great road trip behind us! Oh, the stories we could tell! But as we’ve all agreed . . . ‘what happens on the road, stays on the road’ . . . LOL

What a fun time we have helping to spread the word about the array of products offered by Smokinlicious! Answering the many questions asked about the different flavour profiles offered by using the various Smokinlicious products, is great. I still get a kick  watching the expression on the face of the folks tasting our samples when they are told that the wonderful taste they are enjoying comes from the flavors imparted by the wood product used to smoke the food!  It brings a smile to my face each time!

My thoughts of good smoking to you  througout the winter, Dr. Smoke!

Adrienne

 

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As always, the Smokinlicious Culinary Team is pleased to include the talents of our good friends, Aaron and Adrienne Ross and Kevin McKeown, of the “Smokin’ in the Igloo” BBQ Team.  These folks are always willing to lend us a hand and speak directly to their own experiences with the Smokinlicious Gourmet Wood Products.  Despite up to 20 hours of travel time to and from Canada to Georgia, all three team members are always ready to help in way they can.  We are gratiful for their contributions!

Donna and Terry Grant

 

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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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“Dr Smoke” and the culinary crew are on the road again this weekend!  We are off to New Paltz New york for the Hudson Valley Rib Festival.  We are taking the “new” barbecue “buggy”.  Hope to see all our friends that will be competing in the contest.  Head Culinary Team member-Donna will be doing culinary demonstrations during the weekend!  Come visit us at our booth

 

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Please see the winning edge for team results regarding the Lake Placid “I love Barbecue” championship and the “Canadian Open Championship”!  These are the results that have been revealed to us so far.  If we have missed your team results and you have used a Smokinlicious product please send your information to Info@smokinlicious.com and we will post it. 

A special congratulations to the grand champions “The Purple Turtle Catering Company-Lake Placid and “Team Cedar Grilling” Canadian Open Championship both teams used some of our products!

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 

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We had a great time at the “National BBQ Festival” in Douglas, GA.  The hospitality was excellent and we send our best to Myra at the Hampton Inn.  Our Educational Series on how to smoke not only the expected food items (ribs, butt, etc.) but also unique food items (pizza, mushrooms, bananas, eggs, etc.) continued.   The local PBS crew was great in filming our preparation of the pork butt on Friday and then preparation of the pork loin and finished banana tartlets on Saturday.  This will be part of a 13- part series on  Barbecue.  Thank you,  Amanda and crew, of Kef Media Associates(more…)

Smokinlicious®.com is on the move. After a quick break post-Jack, we are dropping off gift packages at the Sweetwater Festival in Milledgeville, GA http://www.sweetwaterfestival.com/. Then tomorrow we will be arriving at the National BBQ Festival  http://www.nationalbbqfestival.com/index.asp in Douglas, GA. Stop by and see us!

Smokinlicious®.com’s newest product, “Flavored Smoking Dust”, was very well received by the public at the 18th Annual Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, TN!   This product consists of a refined sawdust which is a composition of hardwoods- sugar maple, wild cherry, red and white oak, and ash.   We then add an FDA approved, all natural flavoring to the mixture.  Our current flavor offerings include:  Apple, Cherry, Peach, Orange and Coconut.  When used for the smoking process the mixture retains its high moisture level so that it will smoke when applied directly to the fire.

If you were at “The Jack”, we demonstrated this product in the Big Green Egg® by preparing samples for the public.   We found that this product does increase the temperature of the cooker by about 15 to 20 degrees.  We did not soak the product prior to use; we applied it directly from the package.  Soaking in water should increase the smoking and reduce the increase in temperature. Smoking Dust will work very well in a gas grill smoking drawer or a foil pouch.   The crowds found the smoke smelled terrific!  Oh, I might add, that some of the Canadian and Swiss teams competing at “The Jack”  used this product during the competition.

 

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We will be heading to the Jack Daniels World Championship Invitational in Lynchburg, Tennessee this week.  Please stop by and see our booth or check back as we will be posting from the event.

For more information on the event go to: http://www.jackdaniels.com/displaypromo.asp?promo=bbq_promo.htm

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