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April 2006
Vol. 2 Issue 4 |
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Brought to you by:
Your #1 Choice for Dry Rubs, Smoked Salt, & Texas Chili Seasoning
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THIS MONTH'S RECOMMENDED BUYS |
Caroline's Texas Chili Seasoning
Perfect for warming up those cold winter evenings, but even more imporantly, it is the perfect addition to your Superbowl party!!
Made from a secret blend of spices and three unique types of chili peppers, this mix makes the perfect Texas chili, and each bag makes enough chili to feed 10 - 12 hungry chili-heads!
Caroline's Hickory Smoked Kosher Salt
Available in your choice of hickory or maple flavor, our Smoked Kosher Salt is slowly smoked over a natural clean burning fire. Over time, the smoke ingrains the salt with a mild, but distinct smoked flavor and a hearty aroma we all know and love!
Subtle and yet robust, smoked salt from Caroline's Rub will add an extra dimension to your favorite dishes, with absolutely no added artificial smoke, colorants or flavorings.
Caroline's Aussie Steak Dry Rub
Revitalize your grill and bring home the flavors of the outback with our legendary Aussie Steak Rub! A deeply flavored and aromatic dry rub made of slow smoked peppers, herbs and spices that will add an outstanding flavor to your dishes.
Our Aussie Steak Rub works wonders on beef, pork, poultry, game, eggs, vegetables and more!
Don't delay - try the ultimate Aussie Steak Rub today!
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HOW ARE WE DOING? |
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We want your business...plain and simple. Far too many retailers ignore their customers needs. At Caroline's Rub, we put a high value and priority on listening to what our customers have to say. After all, who can tell us better than you where we can improve?
Visit our site today, take a look around and tell us what you think. We can't fix what you didn't like if we don't know about it.
We want to know what it will take to win your business!
Thank you,
Joe and Amy Johnson
Founders |
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AND THE WINNER IS... |
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This month's giveaway is a perfect combination of spices and seasonings to keep on hand this grilling season!
Our winner this month will receive:
A bag of our Smoked Sea Salt, a bag of our Pork and Poultry Blend, and a bag of our Aussie Steak Rub!
And the winner is...
Ada Pentalusco
Calgary, AB.
Congratulations and we will be in touch with you soon!
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FROM OUR EDITOR'S DESK |
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 Greetings!
Mark Twain said it perfectly – “When one has tasted watermelon he knows what the angels eat.” I love watermelon, and am anxiously awaiting the start of the season. One of my fondest childhood memories takes me back to Houston where at the end of April or early in May we would pile in the car for a family trip to the beach in Galveston. Before setting up ocean side, my parents and I would ride the ferry from Galveston to the Bolivar Peninsula, where road side vendors sold the most luscious, mouth-watering watermelons I have ever had. There was something about that perfect combination of salty sea air and the sandy soil that produced a watermelon with a meat blood red in color, and a sweetness that would make Jolly Rancher jealous.
Getting off the ferry, it was always obvious that Dad was on a mission, and it was guaranteed that he would take his time seeking the perfect melon, which of course was absolute abuse to a child wanting to get to the beach. He wasn’t one to rush this process though, taking the time to weigh each melon in his hands to see that it was heavy for its size, knocking on the rind and listening for the perfect tone, and methodically performing a laundry list of other tests that he swore was the only way to find the most juicy and sweet melons. We would usually visit at least 5 or 6 roadside vendors before he would finally choose his prize.
I don’t know if all this really made a difference and I often looked at my dad like he had lost his mind, but I can say that I was never disappointed when we would finally slice into it. Sitting on the shore with the waves lapping at your feet while sucking on a piece of watermelon really made summer...well, summer.
Now that we live in Ontario, we don’t have the easy access to a beach or the Bolivar Peninsula that we used to, but I never let those watermelon memories pass me by. Each summer, we have a big barbecue for our friends and family, and there is always plenty of juicy, sweet watermelon to go around. Oh, and in case you are wondering, when I’m picking a melon I go through the same crazy rituals as my father…why mess with tradition?
Do you have any special food memories or traditions that you would like to share with our readers? Send them in and you could win free products and gifts from Caroline’s Rub! |
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What's in this month's issue...
 Before I begin, I want to take a moment and introduce you to our new logo, which w e officially unveiled on March the 20th. When we created our original logo, we used the leaf from the red pepper plant as our identifying mark. Problem was, most folks didn’t recognize it as a pepper leaf, but instead saw it as a banana leaf. So for the last couple of years, we have been trying to create a logo that describes our identity as a company. After many hits and misses, we finally agreed that the state of Texas and her colors, along with the maple leaf amidst the field of blue, was the perfect symbol to show our pride and love for our roots, both Canadian and Texan. After all, both Amy and I still think of Texas as home away from home, and most of our cooking has been influenced by our experiences growing up there. However, each day we are introduced to new dishes and food cultures here in Canada, which adds to the overall food experience by introducing new, unusual, and sometimes exotic ingredients to the mix. Our latest rub that we are currently developing is a testament to this as it combines traditional South Western spices and flavors with top quality Canadian maple products. We hope you like our new look, and we would love to hear your comments, so send them in!
Our article of the month is all about something that anyone who has ever battled with charcoal can relate to - getting it lit, and keeping it that way. This month we take a humorous look at unique ideas for conquering the briquette, as described by one of my all-time favorite funny guys, Dave Barry.
Our recipe for April is one of our favorites, and it comes to us from a close friend out of North Carolina who collaborated with Amy to create this perfect side dish - Liz and Amy's Southern Spiced Baked Beans. Whenever we serve brisket, burgers, hot dogs, or just about anything else from the grill, we always make sure to include this bean dish. Sweetened with maple syrup, and just spicy enough to leave a little warmth on the throat, this is a dish that is quick and easy to make, and leaves everyone asking for more.
We had a number of our readers request that we add a section devoted to interesting food factoids. So, with the emphasis in the media on obesity and bad eating habits, we thought we would provide you with a few facts on junk food to consider in our new " Did You Know?" section. |
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This month's special offer for our newsletter readers...
Throughout April save 10% on any purchase of our dry rubs, smoked salt or Texas chili seasoning products. Take advantage of this great offer to stock up on your favorite dry rubs and seasonings for the spring barbecue season today!
When you checkout, enter coupon code APRNWS178 in the coupon/discount box on the same page you enter your shipping information to obtain your discount for the month! |
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NEWS FROM THE WORLD OF FOOD |
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Nuclear Picnic
by Dave Barry
Originally Printed in The Boston Globe Magazine, June 25, 1995
 Today's culinary topic is how to light a charcoal fire. Everybody loves a backyard barbecue. For some reason, food just seems to taste better when it has been cooked outdoors, where flies can lay eggs on it.
But there's nothing worse than trying to set fire to a pile of balky charcoal.
The average back-yard chef, wishing to cook hamburgers, tries to ignite the charcoal via the squirt, light, and wait method, wherein you squirt lighter fluid on a pile of briquettes, light the pile, then wait until they have turned a uniform grey color. When I say "they have turned a uniform grey color," I am referring to the hamburgers...
Click here to read the full article
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OUR FEATURED RECIPE |
 Liz & Amy's Quick and Easy
Southern Spiced Baked Beans
3 cans pre-baked canned beans (maple flavor is a good complement)
1/2 lb. bacon, cut in 1/4 in. slices
1/2 red pepper diced
1/2 medium sized onion diced
1 jalapeno diced (seeds and membrane removed)
1/8 cup maple syrup (more if desired)- optional
salt and pepper to taste
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 Call it fast food, snack food or even junk food - North Americans love it! Here are some interesting facts about junk food.
In the United States, the food industry spends more than $33 billion a year to advertise products that are mostly loaded with fat, salt and sugar.
Every month, more than 90 per cent of the children in the United States eat at McDonald's
During the 1950s, the typical soft drink order at a fast food restaurant contained about eight ounces of soda. Today, a "child" order of Coke at McDonalds is twelve ounces, and a large Coke is thirty-two ounces (and about 310 calories!).
McDonalds is the largest owner of private playgrounds in North America.
Boys aged 12 - 19, drink an average of 868 cans of pop per year. Girls in that same age group drink about one-fourth less - somewhere around 651 cans per year.
A super-sized order of McDonald's fries contains 610 calories and 29 grams of fat. Other brands aren't much better: a king-sized order of Burger King's fries packs 590 calories and 30 grams of fat.
In the United States, obesity is second only to smoking as a leading cause of preventable death.
In Canada, 46 per cent of adults are overweight or obese. Over the past twenty years, obesity rates for Canadian kids have tripled.
A typical strawberry milkshake contains approximately fifty artificial ingredients to create that great "strawberry" taste!
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