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September 2006
Vol. 2 Issue 9 |
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If you enjoy reading this issue, please remember to tell a friend!
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THIS MONTH'S RECOMMENDED BUYS |
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 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 Texas Chili Seasoning Mix
Chili, the official State Dish of Texas, is a genuine Lone Star tradition, and Texans take their chili just as seriously as they take their barbecue.
There is no equal to Caroline's Texas Chili Seasoning Mix when it comes to freshness and quality of ingredients. Hand-blended to the exact specifications of our family recipe using only traditional Texas ingredients ensures that you make a perfect pot of authentic "red" each and every time.
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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?
Contact us today - we want to know what it will take to win and keep your business!
Thank you,
Joe and Amy Johnson
Founders |
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AND THE WINNER IS... |
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OUR CUSTOMER REFERRAL CONTEST IS ALMOST OVER!!!
We are down to 2 strong contenders 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!
Wow!! Finally September is here. I say that because I am looking for a break from the extremely hot and humid conditions that most of us have had to endure for the last few weeks. From coast to coast we have seen triple digit temps that have made this a pretty tough summer for everything - plants, animals and humans. Funny thing is, we will all be craving those hot days in just a few more months! I guess we're just never satisfied.
One great thing about the heat though...it has made it a whole lot easier to get my smoker to temp and keep it there! Every chance I can, I get out and fire it up, throwing anything on the fire that stops long enough for me to catch it! Smoking your own meats and foods is truly a pleasure, and an addiction, for when you taste your first perfectly cooked ribs, brisket, or shoulder that you created in your very own yard, you are hooked. From that point on, you will never look at meat or vegetables the same again.
And speaking of BBQ, the Canadian National BBQ Championships in Barrie went off without a hitch. Well one hitch...I got sick with a bit of food poisoning from a local restaurant and ended up not being able to go. Talk about a bummer!! I was really excited about judging and seeing Ray Lampe, also known as Dr. BBQ, but unfortunately, the scallops I ate won. Needless to say, I will not be going back to that restaurant anytime soon, and will probably remove scallops from my diet for a bit. Hopefully, Kirk and the other great folks at the Canadian Bar-B-Que Association will invite us to judge again next year...hint, hint!!
This month, Smokey-T's Pit Crew, our sponsored team, will be keeping busy, participating in both the Hamilton, NJ Summerfest Rib Cook-off on September 10, and the King of the Grill Competition in Somers Point, NJ on the 15th and 16th. As always, we wish them all the best of luck, not that they need it. These are some of the hardest working guys in BBQ and they are quickly making a name for themselves as a strong team to watch out for on the competition circuit! Last month they competed at the Pennsylvania State Championships and took 1st with their homemade sausage, 2nd in brisket, and 2nd in pork! Out of 72 teams, they placed a very prestigious 5th overall. We are hoping to be able to bring them up for the competition in Barrie in 2007,
because I think they would give the other teams a really good run for their money.
That's about it for me this month, and as always, I hope you enjoy this issue of the Smoke and Spice.
Have a great and safe Labor Day holiday! |
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What's in this month's issue...
This month's article is all about how to smoke and cure your own meats. While it does require some special equipment, the results are worth it. Imagine being able to make your very own deli or butcher quality meats at any time you want!
Our recipe for September is a bit different from our usual fare. While it may not be a common meat you have around the house, many butchers carry game dove, which is a really tasty bird. They are small and the usual serving in a restaurant will be 3 - 4 of them, but they pack a whole lot of flavor which goes great with the pungent flavors of jalapeno and cheese in our Dove Stuffed Jalapeno Poppers recipe. Spicy and loaded with flavor, these poppers are always a huge hit at any party where we offer them!
For this months "did you know" topic, I decided we would look at the eggplant, which is perfect for grilling,
sautés, and casseroles, as well as high on healthy nutrients and flavor. This month, we hope to alleviate some of the confusion and mystery about the different varieties and how to select, store and use them. |
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NEWS FROM THE WORLD OF FOOD |
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CURING AND SMOKING YOUR OWN MEATS
by Joe Johnson
 In the days before man had refrigerators, curing meats guaranteed a supply of meat throughout the summer months when food poisoning from spoilage was a constant and ever-present danger. Even today, where proper refrigeration methods are readily available, cured meats are still an excellent and wonderfully tasty way to create your very own restaurant or deli quality meats. In order to cure and smoke your own meats, you will need a few things first...
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OUR FEATURED RECIPE |
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DOVE STUFFED JALAPENO POPPERS
 Here is my take on a traditional hunters party dish. It is a great appetizer for any party...if you don't have dove, substitute with duck, chicken, or any other game bird - just adjust your amounts for the recipe accordingly. This recipe is really versatile, and can actually be made with just about any meat you have in the fridge. In fact, one of my favorite variations is to remove the pineapple and bacon, and substitute the dove with finely chopped brisket.
20 good size jalapeno peppers
16 dove breasts, smoked and shredded
1 cup sharp cheddar cheese
1 cup monterey jack cheese
6 slices maple smoked bacon - finely chopped
1/4 cup chopped pineapple, drained
1/4 cup green onion, finely chopped
1/2 tsp Caroline's Texas Chili Seasoning Mix
salt and pepper to taste
20 thick wood toothpicks, soaked in water for at least 30 minutes - make sure they do not have any plastic or decorative tops
Thoroughly wash and dry each of the whole peppers. Slice off the top of the jalapenos and set aside. Gently cut out and discard the seeds...
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THE MAD APPLE - AKA EGGPLANT!
 Available year round with its peak season in August and September, the eggplant is known worldwide, and by a wide variety of names, just to name a few:
- aubergine
- eggplant
- brinjal
- melanzana
- garden egg
- egg apple
- patlican
The eggplant belongs to the nightshade family of plants, which includes members like the poisonous Jimson weed or Datura, and the Belladonna or Deadly Nightshade, as well as...
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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 |
