our Single filet was born at the Oinktoberfest because of rave reviews.
Single Filet at Oinktoberfest
During most competitions we distribute a sample of our products to the competing teams. I call it the secret ingredient of the competition!! During the Oinktoberfest in Clarence, NY 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!!
Present Day Update…
Although the Ointoberfest no longer takes place in the Fall but moved to August, this was one of those local events that allowed us to secure many local connections to make testing our products that much easier.
Our wood chunks were one product that we knew needed expansion. Just how would we find ideal sizing without having to offer extreme options that would challenge our packaging team? By turning to our competitive friends who could offer valuable critic and suggestions that aided us to develop the Double and Single Filet options.
The Birth of the Single Filet Wood Chunk
Larger fireboxes mean a larger chunk is needed. To determine the ideal size that could fit multiple manufacturers’ equipment, we turned to our competitor friends who influenced our final product. We will be forever indebted to all those who worked with us to bring our two great chunk options to the market.
Oh, and these friends also are credited with our choice to give you 3 wood choices in every carton, no matter the size chosen.
With SmokinLicious®, you have history with the dedication and commitment it takes to bring great flavor to anything cooked by fire!
Dr. Smoke and the team update our live fire test results for Single Filet @ Oinktoberfest!
More Related reading on how Smokinlicious® perfected our great smoking products at various live fire BBQ events around North America
Dr. Smoke Is In The HouseBy now you are probably aware of our team member, Dr. Smoke, who is an on-going source of knowledge as well as the developer of our flavor-enhanced line of products. Any question or concern may be directed to Dr. Smoke either via our email info@smokinlicious.com or via our toll free line 800-941-5054. Recently, we received an interesting question regarding a specific wood species that we wanted to share.
Doc,
I recently had to cut down my big California Pepper Tree that was killed in a freakish January cold streak here in Las Vegas. The wood smelled so good it made me wonder if it would be good for smoking meat. I mean, the peppercorns it produced had that gorgeous fresh-ground pepper smell, so what the heck, right?
Any thoughts?
Kenny S.
Hi Kenny!
Thanks for the interesting question regarding the California Pepper Tree. First, I think the name is very interesting, as the tree is actually Brazilian. This tree has a long history of healing power in
tribal and herbal medicine uses. It has been known to kill bacteria, kill fungi, reduce inflammation, regulate heartbeat, lower blood pressure, act as a laxative, and heal wounds. Because the chemical composition of this plant in known to contain tannins, steroidal
saponins, and essential oils, it has been linked as a cancer cell killer and viral killer.
The California or Brazilian Pepper Tree has a spicy aromatic scent that is the result of high oil and essential oil content. These oils have not been found to be toxic to animals or humans ingesting them or applying them topically. The bark has been used to prepare a remedy for colds, flu, sore throats, and upper respiratory infections. Although the research literature indicates that the leaves, bark, fruit, seeds, resin, and balsam have been used medicinally in the tropical areas, there is no concrete information on the use of the tree for smoking. Therefore, I would recommend that you try this wood sparingly but keep in mind that due to the high oil concentration, it may be a wood the causes too much heat flare-up to be controllable in the traditional sense of smoking (i.e. slow and low). Also, you must remember, it is a “spicy” wood so smoke a food item that can easily accommodate this flavoring.
If you do smoke with the California Pepper Tree wood, send me a note
on how things turned out.
Thanks again for the question.
“Bon-Bar-B-Q!”
Dr. Smoke
Although we make no guarantee that Dr. Smoke can answer 100% of the questions posed, we can guarantee that he will at least direct you to an appropriate source for additional information. So keep sending Dr. Smoke those queries and he’ll keep you informed!
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