The Little Grill that Can cook really well!

The Little Grill that Can cook really well!

THE LITTLE GRILL THAT COULD!

 

Our Culinary Team was doing a demo at an event in Lake Placid, New York on barbecuing and wood-fired cooking. We had the usual equipment: a vertical cooker, Komodo cooker(BGE), charcoal unit, etc. that the Culinary Crew was demonstrating unusual, fun things to wood-fire infuse! I had the LP/Gas grill and the $19.99 Wal-Mart® grill with a top lid! Yes, I had the cheap equipment at this upscale event!

You know what happens during these events – a little competition among the Team Members sets in! Could my Napoleon portable LP/Gas grill and the Wal-Mart® special out cook the other more expensive equipment! The secret ingredient to test the boundaries would be steaks! The Crew were pretty snotty about their equipment and chuckled among themselves about my chances!

First, I pre-soaked some Grande Sapore® chips (cherry was my choice) in red wine (cheap Lambrusco) for about an hour. Then, I set up the little grill; I’m talking it is only 16 inches in diameter with short legs and a dome top! I took some hardwood charcoal and reduced each piece to fit the grill! (paper bag smash method). I did not overfill because I only needed to produce some flame. Then, I put the chip mixture over the charcoal, opened the vent on the bottom and on the top lid (Chimney effect), and placed the steaks on the grill!

I set up and preheated the Napoleon under low heat during the prep. Letting the steaks sit in the little charcoal grill allowed for some perfect seasoning to them. Remember, I didn’t have enough heat/fuel to cook and smoke in the smaller unit! I left them in the charcoal unit for approximately 3-4 minutes, then I turned up the LP/Gas grill unit to high! I removed the steaks from the $19.99 grill special and finished them on the hot LP grill!

Yes, I won “Gold” in Lake Placid!! The wine infused taste was awesome! This just proves that you don’t need expensive equipment to cook great food- you just need good technique and knowledge! So take advantage of those inexpensive portable grills that tend to go on sale now and watch for the steak special. Then prepare for the ultimate in wood-fired cooking!

Bon-Bar-B-Q!

LITTLE CHARCOAL GRILL

Ingredients:

Small LP/Gas grill (like a Napoleon)

19.99 grill special at Wal-Mart®, BJ’s Wholesale, or other discount box store

SmokinLicious® Grande Sapore® chips (sugar maple to blend sweetness with the wine)

Lambrusco wine (any brand will do)

Steaks, not too thick – about ½” (13mm)

Dr. Smoke- I love cooking grilling on the little grills! They are perfect to sear and yes even smoke if you have a lid!

Dr. Smoke- I love cooking grilling on the little grill! They are perfect to sear and yes even smoke if you have a lid!

 

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Our forest grown Hickory hardwood blocks are center cut with NO BARK! Perfect sizing when you need a "chunky" piece of hardwood for smoking and wood-fired cooking!

Our forest grown Hickory hardwood blocks are center cut with NO BARK! Perfect sizing when you need a “chunky” piece of hardwood for smoking and wood-fired cooking!

 

HICKORY HARDWOOD- WHAT A “NUTTY” CHOICE

Continuing our feature on specific hardwoods for the sole purpose of wood-fired cooking, let me introduce you to very popular choice, especially when it comes to hot smoking or pit roasting techniques and meats.

Hickory hardwood is part of the Juglandaceae family of wood better known as the Walnut family. The scientific names for the varieties we manufacture are Carya glabra (Mill.) sweet and Carya laciniosa (Michx.f.) but the common names for the varieties found in the Western New York and Northwestern Pennsylvania regions include Pignut Hickory, Sweet Pignut, Smoothbark Hickory, Kingnut.

Hickory is most commonly used with animal proteins like beef (ribs, brisket), pork (shoulder, ribs), and game (elk, bison, moose, duck, deer). Its overall flavor profile is more significant with a moderate level of infusion. It often is described as having a bacon-like undertone. Because the overall infusion is on the stronger side, it works well when mixed with a lighter hardwood or fruit wood like ash, cherry, or maple to balance the use of Hickory with non-animal proteins.

The overall color that results from the smoke vapor is on the brown or deep side.

Heat Level: High – 27.5 MBTU

Fuel Efficiency: Excellent

Ease of Lighting: Fair

Ideal Uses: Grilling/Roasting/Braising/Pit Roasting/Hot Smoking

HICKORY TREEOh, and the answer is no, you don’t need to be concerned with the use of this wood for those with a nut allergy. The trigger for an allergic reaction is contained within the nut themselves rather than the tree and occurs when the nut is cracked. So enjoy this giant of the forest and Bon-Bar-B-Q!

 

 

 

 

 

Purchase products:

Wood Blocks

Smoker Logs

Wood Chunks: Double and Single Filet

Wood Chips: Grande Sapore®, Minuto®, & Piccolo®

More Related reading on this subject

Related reading:

-IS HICKORY THE WOOD TO SMOKE & GRILL WITH?

-COOKING WITH WOOD YOU SHOULDN’T HAVE TO THINK ABOUT YOUR SAFETY

-WHAT WOOD TO USE FOR SMOKING: A PRIMER

Dr. Smoke- do you know that Hickory Hardwood is a member of the Walnut tree family! Our Northern Hickory has a sweeter taste!

Dr. Smoke- do you know that Hickory Hardwood is a member of the Walnut tree family! Our Northern Hickory has a sweeter taste!

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Our Old Hibachi Wood Grill after the spring cleaning

Our Old Hibachi Wood Grill after the spring cleaning

DOING THE HIBACHI WOOD GRILL WAY! Click To Tweet

Everyone starts their grilling career on this convenient, inexpensive, small piece of equipment. But do we do it correctly? Let’s review the basics.

 

First, this is for grilling over an open fire; it needs high heat to cook. It has a low (height) fire pan and generally no hood or lid. Great high heat cooker/grill – not a smoker.

Lesson #1: plan what you cook properly!

Now, let’s review how to set up the fire. The region that gave the hibachi its popularity is the Far East which has access to a type of charcoal called “bichiton”. This is a very dense, heavy charcoal made from oak that is direct fired to a high carbonization level. This charcoal produces an extremely high heat; 3-4 times the heat level of an American charcoal!

Can’t locate “bichiton” charcoal or don’t want the expense if you find it? Well, you can use SmokinLious® products to get close to the results. Let’s begin with charcoal – North America produces lump charcoal pieces that are too large for the small Hibachi. So take 2-3 pieces(depending on size), put them in a small paper bag (lunch bag size) and press with your hands to break them into smaller “thumb” size pieces (or you can use a meat mallet). Then pour into the firebox. If the firebox is not full –repeat until you fill it. If you don’t have a small torch available, put some paper under the charcoal, then ignite. Or, you can place the original charcoal pieces in small paper bags, then break the pieces apart, and place the bag in the firebox for lighting.

SmokinLicious® wood chips are crushed from the center of hardwood

Once the charcoal burns down (gray in color), start adding Grande Sapore® wood chips as this will provide for immediate heat and eventually, some flavoring to the food. Once the charcoal/chip combo’s flames settle down, you can begin cooking! Remember, hibachis are traditionally used for thin meats so adjust your cook time to what you’re cooking.

What I like about hibachi cooking is the ease of adding more wood chips when more fuel is needed!

Once you master the fire set up, you will enjoy some wonderful food and some really fun cooking the Hibachi way. Think Korean BBQ! Yum!

Our Readers Are Asking..

What can you cook on a hibachi grill?

The versatility of hibachi grills is highly recognized by seasoned chefs, as well as those just starting out in grilling. Hibachis are outstanding cooking instruments that can be used for main courses as well as side dishes. With charcoal as its primary fuel, cooking wood chips can be added to impart a smoky flavoring. This little grill can pack a punch!

Bon-Bar-B-Q! (be sure to check our Pinterest feature on the Hibachi cleaning before you discard one that is rusty!)

Chef Bert explains the standards of good cooking wood

More related reading on Cooking wood, how to use and alter its great flavoring capabilities!

More related reading on hibachi wood grill, how to use and alter its great flavoring capabilities!

Other blogs you might enjoy:

-EMBER FIRED ASPARAGUS ON THE HIBACHI

-TOP 10 VEGETABLES TO HOT EMBER COOK

-TOP CHARCOAL GRILLING TOOLS

-EMBER COOKING/ROASTING GARLIC IN AN IRON SKILLET

Dr. Smoke- I love the Hibachi Grill for not just direct grilling, but as a side grill for ember roasting vegetables.

Dr. Smoke- I love the Hibachi Wood Grill for not just direct grilling, but as a side grill for ember roasting vegetables.

 

 

 

Spring into grill Season with our tips!

Spring into grill Season with our tips!

SPRING INTO GRILL SEASON!

Spring is finally here and that means it’s time to prep the grill for the outdoor season! Yup, the winter blahs are gone and it’s time to fire up the grill, BBQ, the Barbie, the Brac, or whatever suitable name you use to call your equipment on your specific continent.

No, there is no way around it! First, comes the dreaded cleaning of your unit. Whether it’s less than $30 or over $3,000, all equipment needs some cleaning attention once in a while. What better time than Spring to roll up your sleeves and get everything ready.

Remember, a grill or smoker is an oven that has been seasoned over time with all that cooking so a little soap and water is generally all that is needed to do a nice cleanup. You simply want to clean the unit of dirt and dust, so gently clean being careful not to rub out the “seasoning” of the unit!

Of course, there are those times when you failed to provide suitable attention to your equipment and a bunch of soot, grease, and all kinds of other nasty things developed on the equipment. When you’re faced with that situation, then consideration has to be made to a good degreaser or oven cleaner! Once the unit has been put back into good clean order, get ready to season it again. That’s right, all the harder cleaning agent to the seasoning right out of the unit. Actually, this the perfect time to use all the leftover charcoal, wood chunks/chips from last year! Start a fire and let burn/smoke in the unit to “season”. You’re not cooking now so there is no need to worry about moisture levels, water pans, etc. – just generate the smoke and heat, and re-season your unit. Don’t forget to add a little oil (vegetable, coconut, whatever handles higher heat levels) to the grilling grates to get them all ready.

Own an LP/gas grill? You can do the same process by taking a chunk and lighting it on the grill, or take a disposable foil pan or tin foil and put some wood chips in. Then lite with a match or lighter (not with the unit’s burners), close the lid and capture the smoke/heat!

Now you’re ready for new SmokinLicious® culinary quality wood products and a great BBQ/warm weather season!

Bon-Bar-B-Q!

 

Dr. Smoke Spring into grill season with our helpful tips

Dr. Smoke Spring into grill season with our helpful tips

 

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SMOKE IT LIKE A PROCERAMIC COOKER RESOURCE
Posted By: Dr. Smoke

We know you are all likely aware of the excessive number of cookbooks and resource books available in the area of grilling and smoking, and I’m sure you’ve purchased your share. I’m also sure you’ve experienced periods of disappointment when you finally get the opportunity to delve into the pages of that book only to find that the recipes don’t all relate to cooking on the grill or smoker, and the tips are in short supply.

With that being said, I want to give my stamp of approval on a great resource for all you ceramic cooker advocates out there!

Smoke It Like A Pro on the Big Green Egg & Other Ceramic Cookers by Eric Mitchell is the ultimate resource for all things done on a ceramic cooker! Over the years, I’ve lamented about the need for a cookbook that includes all the detail to actual cook the recipes on the smoker and/or grill! Final, Mr. Mitchell does just that!

His personal commitment to ceramic cookers truly shows not only in the beautiful photographs of the foods and cooker techniques, but in his simplistic terminology and focus on the small details that will make this resource a favorite. Even if you don’t own a ceramic cooker, you will gain great tips on fire starting and manipulation of the fire for fuel and flavor, as well as exceptional recipes – my personal favorite is that extensive dessert listing that is all done on the cooker.

Now available online and at select bookstores, Smoke It Like A Pro on the Big Green Egg & Other Ceramic Cookers by Eric Mitchell will get you firing up that cooker despite the weather! “Bon-Bar-B-Q!”

 

 

I want to thank everyone for their feedback and comments regarding the “one size does not fit everything”! There are so many smokers/grills on the market today, that we’ve always felt that one wood chip size does not fit every piece of equipment! Is the description “wafer” our chip size?? Users of the various equipment always seem to be trying to fit

either an oversized piece or and undersize piece into unit to make it work! Just like when a recipe calls for a Tablespoon, you don’t add a cup. It’s the same concept with wood flavoring!

 

So, after much research and work in the test kitchen, we, at SmokinLi-cious® will be welcoming new equipment at a facility and begin to manu-facture more variety to the wood chip sizes. Our packages will begin to distinguish the following new concepts:

 

Wood Species

Sizing of the product

Fines Fraction

Bark Particles

Wetness (moisture) level

Ash level

 

Although we have been providing this customization to our wholesale customers, we feel it is time to make this information available to our in-ternet/home user customers!

 

The first scheduled product will be the “SmokinLicious® “Wood Nugget” This product will consist of pieces of wood approximately 30-35 mm by 15 mm, a perfect size when you want to add something other than a “dou-ble filet” chunk to the process but need something more than a small chip in order to avoid flare ups over the hot coals. The Wood Nugget will have substance and should produce excellent smoke.

 

This will allow the backyard barbequer the means to set up the fire with a base hardwood for smoking and add something at the end to match, just like the commercial smokehouses! Use your base hickory and add cherry nuggets to provide some great red hue to the end product!

 

While we a SmokinLicious® will never stop refining products for smok-ing, grilling, ember fire and oven cooking, we hope to have the classifica-tion of more products completed by the end of this year. We will intro-duce these over the internet and then the consumer packaged products by Spring 2015! As always, we welcome your comments and feedback!

 

 

 

Bon Bar B Que,

 

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I want to thank everyone for their feedback and comments regarding the “one size does not fit everything”! There are so many smokers/grills on the market today, that we’ve always felt that one wood chip size does not fit every piece of equipment! Is the description “wafer” our chip size?? Users of the various equipment always seem to be trying to fit either an oversized piece or and undersize piece into the unit to make it work! Just like when a recipe calls for a Tablespoon, you don’t add a cup. It’s the same concept with wood flavoring!

So, after much research and work in the test kitchen, we, at SmokinLicious® will be welcoming new equipment at a facility and begin to manufacture more variety to the wood chip sizes. Our packages will begin to distinguish the following new concepts:

Wood Species
Sizing of the product
Fines Fraction
Bark Particles
Wetness (moisture) level
Ash level

Although we have been providing this customization to our wholesale customers, we feel it is time to make this information available to our internet/home user customers!

The first scheduled product will be the “SmokinLicious® “Wood Nugget” This product will consist of pieces of wood approximately 30-35 mm by 15 mm, a perfect size when you want to add something other than a whole chunk to the process but need something more than a small chip in order to avoid flare-ups over the hot coals. The Wood Nugget will have substance and should produce excellent smoke.

This will allow the backyard barbequer the means to set up the fire with a base hardwood for smoking and add something at the end to match, just like the commercial smokehouses! Use your base hickory and add cherry nuggets to provide some great red hue to the end product!

While we a SmokinLicious® will never stop refining products for smoking, grilling, ember fire cooking, and oven cooking, we hope to have the classification of more products completed by the end of this year. We will introduce these over the internet and then the consumer packaged products by Spring 2015! As always, we welcome your comments and feedback!

Bon Bar B Que,

 

Dr. Smoke

Dr Smoke image

 

 

These are the small bags of wood chips for the technique BBQ Grill & Smoker pan, try the 3 pack or a box!

These are the small bags of wood chips for the technique BBQ Grill & Smoker pan, try the 3 pack or a box!

 

Welcome QVC shoppers who purchased the Technique Pre-seasoned Cast Iron 11″ BBQ Grill Pan & Smoker over the U. S. holiday weekend (July 4th). Dr Smoke did some research and watched the demonstration of this product by the great people of QVC. During the segment that I watched they recommended the use of Smokin’ Dust® with this unit. While this is true, I would also recommend the use of Smokinlicious WoodChips as well! We have tested other stove top smokers and found that with the heavier “cast” iron pans our WoodChips sometimes perform better than our Smokin’ Dust®

When applying our Smokinlicious Smokin’ Dust® with the Technique Pre-seasoned Cast Iron 11” BBQ Grill Pan & Smoker you may have to add water to make a paste and put it on the bottom tray of the unit. This will prolong the burn life of the Smokin’ Dust® and increase the smoke flavor during the cooking process

We have ordered a unit and will be testing our products in the next couple of weeks. Dr Smoke and the culinary crew will be testing this unit and will be adding information to our Match your Cooker section of our web site. Please check back to Smokinlicious®for updates! Please enjoy your unit!

If you need additional assistance, regarding product compatibility, or tips on smoking,please call 1-800-941-5054

Bon Bar B Q!

Dr. Smoke-create smoked foods with our wood chips for the Technique BBQ Grill & Smoker

Dr. Smoke-create smoked foods with our wood chips for the Technique BBQ Grill & Smoker

 

 

THE BEECHWOOD PRODUCTS

Beechwood Hardwood

Smokinlicious® is pleased to announce that we have added an eighth hardwood species to our product line. Beech is now available in gourmet wood chips, double and single filet wood chunk, wood blocks and heartwood logs for purchase!

(more…)

Log truck from the forest under New York State Regulations

Log truck from the forest under New York State Wood Regulations

Listen to the audio of this blog

In 2009, the New York State Department of Environmental Conservation made regulations on the movement of wood, specifically, firewood. The goal? To stop people from traveling into the state with firewood that could bring unwanted bugs and disease.

Why Should You Be Concerned?

So, why the big concern? Firstly, because wood may be hiding the eggs, larvae, spores, adults, or even seeds of invasive threats. Think bugs that love to eat wood and kill our spectacular mountain ranges!

Secondly, some of these pests can kill an entire woodland area quickly. Think the Emerald Ash Borer bug!

Almost every native New York tree species is susceptible to attack by one or more exotic pests. Some of these insects and diseases are already known to be in parts of New York. How do they get here? By hitching a ride from out-of-state travelers who bring their own firewood.

What Lurks Within Different Woods?

Take a look at the list of pests and the trees they love to devour:

  • Asian loghorned beetle – maple, birch, ash, sycamore, poplar, willow, elm, hackberry, mountain ash, horsechestnut
  • Oak wilt – oak, especially red oak
  • Emerald ash borer – all ash species (white, black, green)
  • Asian gypsy moth – over 500 hosts including oak, basswood, birch, poplar, alder, willow, larch, hemlock, pine, and spruce
  • Light brown apple moth – apple, oak, pine, poplar, walnut
  • Brown spruce longhorned beetle – spruce

What does the New York State Regulations Include:

You can’t bring untreated firewood into New York State from another state.

Only wood that has a certificate attached can enter. The certificate states the firewood meets the regulations of New York State.

The firewood has to be labeled with: the producer’s name, legal address, bill of sale or purchase receipt.

Did you find firewood in New York State to purchase? Great! It still can ONLY be transported within 50 miles from the producer’s location. It also has to show it has been heat-treated to 71° C (160° F) for 75 minutes..

• You can move firewood for personal use but only if you complete a Self-Issued Certificate of Origin. The Self-Issued Certificate of Origin is available at https: //www.dec.ny.gov/docs/lands_forests_pdf/selfisscert.pdf or at regional office locations. The 50-mile restriction from the source still applies!

Finally Tips When You Travel with Wood

Source, origin, or heat treatment documentation have to be kept with you when you travel with the firewood. You can throw those documents away once the firewood has arrived at its destination. If you plan to move firewood to multiple sites, keep the receipts until the firewood is used up. You don’t have to do this for firewood that is used on the same property from where it is cut, unless it is transported on public roads from one area of the property to another.

Several states have imposed regulations on the movement and/or importation of firewood. Regulations are in Pennsylvania, Vermont, Maine, Minnesota, Wisconsin, Michigan, Illinois, Indiana, Kentucky, Ohio, and Maryland. If you plan travel to and campfire make in these states, be sure to check on the specific limitations before you go.

What Happens If Your Caught?

Any law enforcement officer can enforce this regulation. That includes NYSDEC Environmental Conservation Officers, NYSDEC Forest Rangers, NYS Office of Parks, Recreation and Historic Preservation Park Police, NYS Department of Agriculture and Markets Horticultural Inspectors, and any other state, county, or local police officer. Violations are subject to a $250 fine, plus a $100 civil penalty and up to 15 days in jail.

We actively monitor the wood regulations to be sure you are in the know. The good news is, when you order products from SmokinLicious® there’s no need to worry about all this. We possess the required procedures and documentation to keep you protected. We are commitment to preserving not just New York’s natural hardwood forests, but all of North America’s!

Footnote: SmokinLicious® sources all our wood products (wood chips, wood chunks, logs, smoking dust & Charwood) with suppliers under the Forest Stewardship Council®. FSC is a world wide forest management certification program. It confirms that the forest is being managed in a way that preserves biological diversity and benefits the lives of local people and workers, while ensuring it sustains economic viability.

Dr. Smoke- SmokinLicious® exceeds the New York State Wood Regulations! We go to a much Hotter phytosanitary temperature to insure maximum protection of our treasured forest & wood products.

Dr. Smoke- SmokinLicious® exceeds the New York State Wood Regulations! We go to a much Hotter phytosanitary temperature to insure maximum protection of our treasured forest & wood products.

New York State Wood Regulations are in place to protect and preserve this important renewable resource. For more reading on this issue, check out these articles:

New York State Wood Regulations are in place to protect and preserve this important renewable resource. For more reading on this issue, check out these articles:

Thermal Wood Heating Process- Our Standard!

Wood Safety & Our Efforts to Protect You!

Cooking Wood- What You Should Know!

 

 

 

 

 

 

 

 

 

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Our table for the moisture and storage of wood and how best to use this in cooking to your advantage

Our table for the moisture and storage of wood and how best to use this in cooking to your advantage

If you love to cook then you likely know that most dried herbs and spices never go bad if stored properly. You could say the same for smoking woods. But like a spice, smoking wood can lose its flavor essence because it dries out. Lose the moisture and the wood becomes only a fire stick, producing heat. Not exactly what you want when you are trying to add flavor from the wood.

Proper Storage is Key

We know that storage of wood in a cool, dry location will preserve the moisture level in the wood. Why? Because wood loves to adjust to temperature and humidity to find balance. But how cool or warm does that location have to be? Is there an ideal temperature? Let’s find out by doing a simple experiment.

Time to Experiment!

How do we get started with our experiment. Wet and dry are all dependent on moisture. Fluctuate temperature and you will change moisture.

Using identical pieces of hardwood – same species, moisture level and size – one piece was placed in the refrigerator with a consistent temperature between 40-42°F. The other piece was placed in the freezer with a temperature of 30°F. Using a timetable of three weeks, we took moisture readings each week. Let’s see how the hardwood did:

Freezer Refrigerator

Starting Level 27.1% 30.8% Moisture

Week one 18.8% 30.3%

Week Two 18.6% 30.0%

Week Three 16.9% 29.8%

 

Holy icicle! There are some major results here. Firstly, the Freezer log lost almost 50 percent of its moisture in just 3 weeks! Secondly, putting your smoking wood in the refrigerator appears to stabilize it.

Lessons Learned?

  1. Wood likes cooler temperatures in the range of 45°F.
  2. Wood doesn’t mind a dark storage area.
  3. Freezer temperatures cause the free water in the wood to evaporate quickly.
  4. Wood likes as much space as it can get. Don’t store in plastic because mold will likely form.

There you have it! So in your cooking and smoking with food, regardless if you’re using wood chips, wood chunks, logs or smoking dust, the to the popular question of how to store smoking woods rests with a cool location, no direct sunlight and avoidance of plastic storage.

Just one more reason SmokinLicious® products are the best!

More Related reading on the Moisture & Storage of Wood

More Related reading on the Moisture & Storage of Wood, check out these articles:

 

 

 

 

 

 

 

Wet or Dry Wood for Smoking- Does It Matter?

Cooking Wood- What You Should Know

Dr. Smoke- we provide the wood chip moisture readings on all our packages.

Dr. Smoke- Follow our guidelines on the moisture & storage of wood to keep your products fresh and producing tasty delights!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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Chip BagSmokinlicious® is pleased to announce the release of its new retail market packaging! This paper packaging is equiped with a vent panel to allow for proper air circulation! Our Gourmet wood chip bags are available immediately and will soon be followed by the “single” and “double” filet chunks. Please look for these products in selected retail markets.

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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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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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