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August 2006
Vol. 2 Issue 8 |
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If you enjoy this issue, please remember to tell a friend!
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THIS MONTH'S RECOMMENDED BUYS |
BRAND NEW!! CAROLINE'S CUSTOMERS CHOICE SET
Choose any combination of four dry rubs or Texas chili seasoning products to create your very own personal collection of gourmet spices for less than the cost of the items purchased separately!
Want the hickory smoked sea salt? No problem! Add a bag (or four) of our Hickory Smoked Sea Salt for only $1.95 more per bag! This is a great way to stock up on your favorite Caroline's products and save money too!!!
CAROLINE'S HICKORY SMOKED SEA SALT
Often imitated but never duplicated, Caroline's Hickory Smoked Sea Salt is a unique, healthy and all-natural way to add extra flavor to your recipes.
Subtle and yet robust, smoked salt from Caroline's Rub adds an extra dimension of flavor to your favorite dishes, with absolutely no added artificial smoke, colorants or flavorings. Get the original today!
Caroline's Sweet Maple Rub
The perfect fusion of traditional Kansas City flavors with the favorite flavors of the Great White North - Caroline's Sweet Maple Rub!
This is a mild rub on the heat scale that is exceptionally good on salmon and ribs, but is also perfect with pork loin, ham, homemade bacon, chicken, chicken wings, spare ribs, and more! Use this rub anywhere you want a kiss of maple sweetness followed by the smooth, rich taste of chiles!
Caroline's Lemon-Pepper Blend
You asked us to kick up the great taste of lemon, so we've doubled the amount in each bag to really bring out that fresh lemon flavor in your favorite dishes!!
Caroline's Lemon-Pepper goes great on lighter meats such as pork, veal and chicken, but also perfectly complements vegetables, casseroles, salads, and seafood - especially catfish! The possibilities are endless!
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TELL US HOW WE CAN IMPROVE! |
At Caroline's Rub, we put a high value and priority on listening to what you have to say. After all, who can tell us better than you where we can improve?
Visit us today - we want to know what it will take to win your business!
Thank you,
Joe and Amy Johnson
Founders |
Back to top
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AND THE WINNER IS... |
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OUR CUSTOMER REFERRAL CONTEST IS WELL UNDER WAY!
We are down to a 3-way tie for first place! Keep telling your friends and you could win!
Between June 1, 2006 and September 30, 2006, the customer who refers the most new customers to make purchases of any amount will receive a $50 gift certificate to Amazon.com to use in any way you like, as well as a combination of our Dry Rubs and Smoked Salts of your choice!
Just make sure the person you refer enters your name in the "How did you hear about us" box when they complete their address and shipping information at checkout!!!
Winner will be announced in our October newsletter.
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FROM OUR EDITOR'S DESK |
 Hello
and greetings!
Well, here we are into August. Around here we have been enjoying the summer to the fullest extent possible. Normally, I have a serial plant-killer living inside of me (Amy swears I can kill a plastic plant), but so far this season, I've been pretty lucky, as he hasn't popped out and my backyard garden is really starting to take off. My herbs, watermelons, and tomatoes are growing quite nicely, so I am hoping to keep the trend (and the plants) alive long enough to produce some tasty things - knock on wood, fingers crossed, whatever it takes!
It is our busy season here at Caroline's, so in addition to everything else we have been up to, we have been spending a lot of time at various barbecue cook-offs and competitions. Last month, Amy and I had the opportunity to judge at the Gloucester Fair's first ever annual BBQ cook-off. Sponsored by the Canadian BBQ Association, a number of fine teams were attracted to participate, and the barbecue served was excellent! In many cases, it was a little tough to pick the winning entries.
We also did a live guest spot on the A-Channel Ottawa News for their "Christmas in July" special, where they had us showing their viewers a few of the ins and outs of preparing a fried turkey. We had an absolute blast working with the Kurt Stoodley and the fine folks at the station, most of which had never had the pleasure of trying fried turkey. Needless to say, there are a few new converts!
This month we are going to be heading to Barrie, Ontario for the Canadian BBQ Championships. It is a huge event for Eastern Canada, and brings amateur and professional cooks from all around Canada and the U.S. Each team is required to provide the typical barbecue competition fare - brisket, chicken, pork, and ribs. But, the big difference between the Canadian championship and most of the competitions we have been involved with in the U.S. is the Canadians require a side dish be provided that compliments the meat. This side dish counts for 15% of their overall score, so as you can see, it is hefty enough that it can make or break a team. The competitions will be fierce because the winning teams will share over $20,000 in prize money. Amy and I will be judges this year and are really excited to participate. If you live close or have the opportunity, drop in and check out this fantastic event - if for no other reason than to enjoy the great Canadian beer and barbecue!
In other items, those of you who have been subscribers for a while may remember that we mentioned our participation in the Cooking Club of America's product testing program last year. We provided their members with a sample of our Pork and Poultry blend for comment and review, and the results are finally in - Caroline's Pork and Poultry Blend received the Cooking Club of America Member Tested and Recommended Seal of Approval, and will be featured in their upcoming fall issue of Cooking Pleasures Magazine. We are really excited about this recognition, but even more importantly, we learned a whole lot about how we can improve things to make our products, labeling, and website even better for you! As a result of our participation, in the near future look for nutritional information on the website, better descriptions of heat levels and ingredients, and coming very soon, we have a great surprise for you. I can't say anything yet, but I'll give you a hint - more is better!
You may or may not also be aware that in many cases, we provide products to other companies who re-package it as their own products under their own brands. We recently bid on a contract to provide a large food distributor with hickory smoked salt, and last month we were notified that our salt was unanimously chosen as superior by their selection committee from among other 5 well-known competing brands! An order was placed to provide 45,000 pounds to the vendor who will re-package and distribute it under their own brand label. Needless to say, we're pretty darn happy about this!
The recognition from the Cooking Club of America as well as the winning of our competitive bids, are proof to us that hard work, quality customer service, and an excellent product will shine through every time!
That's about it for me this month, and as always, I hope you enjoy this issue of the Smoke and Spice. Enjoy the rest of your summer and most importantly, be safe! |
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What's in this month's issue...
This month's article is all about wood. We have researched the most commonly used woods, as well as a few less common ones, to help you decide which woods will give your barbecue the best flavor possible!
Our recipe for August is a perfect way to enjoy those catfish you caught last weekend. Using our Lemon-Pepper Blend, the pungent flavors of pepper and smooth citrus notes in both the spicy tartar sauce and the breading are a match made in heaven for your next catfish dinner. Try this one and you won't be disappointed!
This month in our did you know section, we talk about the tomato. Probably more than you wanted to know, we ran across some really great facts and tips for one of our favorite red fruits! |
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NEWS FROM THE WORLD OF FOOD |
CHOOSING THE RIGHT WOOD FOR YOUR BARBECUE
by Joe Johnson
 When I think barbecue, I get excited. There is nothing better than the smell of the meat slowly wafting by on a summer day. It elicits an immediate Pavlovian response from me - hunger. For the pitmaster, the thrill is watching the ever increasing levels of excitement from your guests as you cook and get ready to serve.
Probably one of the most common questions for the new barbecuer is which wood to choose. There are a number of great woods for smoking meats...
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OUR FEATURED RECIPE |
SOUTHERN FRIED CATFISH SERVED WITH A HOMEMADE SPICY TARTAR SAUCE
For the Homemade Spicy Tartar Sauce
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
2 tablespoons capers, rinsed and dried
1/4 cup minced yellow onions
1 cup olive oil
1 teaspoon salt
1 teaspoon Caroline's Lemon Pepper Blend
For the Catfish
4 catfish (filleted, about 1/2 pound each filet; or whole, about 1 1/2 pounds each fish)
2 eggs...
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A FEW INTERESTING FACTS AND TIPS ABOUT THE TOMATO
With the excitement of my success with the tomatoes in my garden this year, I decided to do some research and learn a little more about them.
 I bet you didn't know...
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North Americans believed tomatoes were poisonous until 1820, when Colonel Robert Gibbon Johnson proved it only myth during a public demonstration on the courthouse steps in Salem, NJ. But, it was still recommended in many cookbooks up until the early 1900's to completely cook a tomato prior to consumption.
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In France, after the poison myth was dispelled, the people came to believe the tomato was an aphrodisiac and called it "pomme d'amour," or "love apple."
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Tomatoes were introduced to Americans by Thomas Jefferson, who brought them back from France when he served as U.S. Ambassador...
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Dry Rubs | Smoked Salt | Texas Chili Seasoning
Caroline's Rub®
5929L Jeanne D-Arc Blvd.
Suite 260
Ottawa, Ontario K1C 7K2 Canada
Tel. 613.841.8200 866.827.1085 |
