Lucky Smoke House has a Barbecue Rub or Seasoning for You

 

Lucky Smoke House Rubs and Seasonings - Something to Impress any Griller

First I'm sure everyone is impressed that I was able to stack so many barbecue rubs and seasonings without toppling them over. When I say Lucky Smoke House has something for everyone, I'm not just kidding as you can see.

Troy is my Facebook friend, and he and his wife, Elizabeth, are BBQ rub folks but also sell smoked foods like cold smoked salmon which I wrote about earlier and which is one of my new passions. Really great food does me like that, and that west coast salmon was heaven.

Troy was trying to explain that cold smoked salmon which is complex, so he said he'd just call and he did. We chatted about barbecue and smoking and about rubs/seasonings. He said he'd send me out some of his seasoning, because he knows I love to check out new ones and blog about them (the good, the bad, and the ugh - well I hate to tell you about the bad and ugh but fair is fair).

I did not realize that Troy had such a broad collecion of rubs and seasonings. Wow. He and Elizabeth have been busy as you can tell.

I decided to do some pork chops first, since I had some thawed out. I asked Troy what he'd suggest to season. He laughed and said: "Lucky Pig."

Of course.

But, his collection is NOT that simple. So, I pointed out that he had Panda, and I am pretty sure it's not legal to eat Panda. Correct me if I'm wrong. Either way, they don't sell Panda meat here.

"Oh," said Troy. "That's an Asian inspired seasoning."

It was not really intended for grilling panda. Whew. I do not have to go hunting or break any laws.

I decided to do Lucky Pig and Lucky Mad Panda (and the "mad" part in the collection just means spicy - but spicy here is a kick but not burn your tongue).

Pork Chops Resting with Lucky Smoke House Pig and Mad Panda

I put a little olive oil on the boneless pork chops which are a "go to" grill meal here, because they are quick and easy. They are also on sale quite often. I paid less than $4 for the meat here.

Both barbeque seasonings smelled quite fabulous but very different (you can even see the difference just in looking at the colors in the photo). In some large collections, I have a hard time telling one from the next. Every Lucky Smoke House flavor I've tried has really had its own unique smell and flavor.

Lucky Pig was a very classic pork type rub with a little sweet and heat and some extra umph which only comes with really balanced special rubs. I went light, because this could be a rub for a pork butt. So, something small like a pork chop does not need a thick coating - just enough to give some pop.

The Lucky Mad Panda had more bite. It worked across the table here, so I'll call it all purpose except for those who can't stand any heat. There was some kick, but it was the pleasant kind that you feel but don't cry about.

I loved both seasonings but especially the Lucky Mad Panda, since it was so unique. It did have some Asian notes (and I lived in Japan) and a nip of heat (which I love). I would not call this one classic for grilling, but it's one of my favorites in a long time. Very nice taste and really jazzed up plain, inexpensive grilled pork chops. We were eating large and feeling uptown.

Yes. These Pork Chops Were as Yummy as They Look!

It was fun picking out and playing with the Lucky Smoke House barbecue rubs. I'm still checking out these, since this is a big collecion. We had some Lucky Azz (changed the spelling so as not to upset the Google gods) on chicken. That one is billed for tacos and such versus donkey (do people grill donkey?), and it's great for stir fry in a grill wok and then served in soft taco shells or burrito wraps.

Troy has created a really interesting and broad range of BBQ seasonings and rubs. The collection is cohesive with clear balance or inspiraton but does not leave you wondering if you have the same rub with just a little change or two. No. They are all unique and each we've had tastes great.

Lucky Smoke House is a barbecue chef collection. I find a few great seasoning mixers but few who can pull off a big collection with each having a personality. Each bottle you open - you do get lucky just as the name of the barbecue rub line.

What does Shania Twain Do with Her Bag Balm - and grillers and smoker can use it too!

Hand Boo Boo - What Do I Turn To? - Bag Balm - Yep - It's the Best.

Bag Balm has been selling like hot cakes (not to be confused with cow patties). At one point, the entire year supply of 30,000 tins sold out in one month. You can imagine that this came as quite a surprise to the Bag Balm makers in Quebec Canada though the product says “Vermont’s Original."

What the Heck is Bag Balm?

If you haven’t heard of bag balm, then it’s a veternary product. It’s sold for use on animals and particularly on cows. And, it says so on the side of the green can with pink flowers and lettering. “After each milking, apply thoroughly and allow coating to remain on surface . . .”

If you have a cow, and your cow has teat problems, then you go buy some Bag and Balm. Cow owners have been treating dry and cracked cow udder and teats with Bag Balm since 1889. Bull owners might use Bag and Balm for barbwire cuts and such, but bulls do not have teats. And I won’t even explain that one.

If you are a little confused on the cow terminology, the udder is the big bag and the teats are the milkers hanging down. Those are between the back legs and come as set. My city cousin drew his cow with the apparatus between the front legs which is still a family laugh after 25 years.

Bag Balm is Not Just for Country People

When you live on a farm, you often "make do." It’s not unusual for farm folk to try out the animal meds. Although I grew up in the city (if you can call a town of 800 with pig pastures behind houses on Main Street a city), my grandparents on both sides were small time farmers with day jobs.

Bag Balm was in the bathroom cabinet at Grandma’s along with iodine, Pepto Bismal, and Bayer aspirin. It was considered a staple item and certainly more pleasant than the iodine.

Bag Balm is pretty much like Petroleum jelly but with a mild analgesic and protects your chapped hands or whatever might be chapped when you're grilling. It helps block the pain after application and then stays on and protects the cut, burn, sunburn. We used it like Neosporin, and it is much cheaper than Neosporin. Another alternative was aloe plant which Grandma grew in the window.

About Time People Found Out About Bag Balm

Bag Balm is not a NEWS FLASH for most rural families, but it is unusual to begin seeing Bag Balm in department stores and at the drugstore. I wondered what was up with all that. Then I read that Shania Twain mentioned that she used Bag Balm as a moisturizer on her face and hair. She probably didn’t even think much about that off-the-cuff remark, but it sure did run the sales up for Bag and Balm.

Personally, I would not rub Bag and Balm on my face or in my hair. I have somewhat oily skin on my face, and I am sure that this thick jelly stuff would hold all that in and give me breakouts. Zits were bad enough in high school, and I don’t want to revisit pimples. As far as my hair . . . again I have a good supply of oil. I would imagine that Bag and Balm would be one more mess rubbed in my hair. Now, I might spot clean one of the boys to get bubblegum out of a section of hair though I tend toward peanut butter and ice for those days. If I need moisture, I’ll stick with garden-variety conditioner.

Is Bag Balm Safe? You Decide. I'm Fine with it for 50 Plus Years.

If you’re thinking about trying Bag and Balm, then you should know that it is not FDA (Food and Drug Administration) tested or approved for human use. The product is marketed for animals and does not need to be checked out for human use. With humans being humans, many people have tried Bag and Balm. Since Shania shared her beauty tip, even more human folks have headed to the local feed and seed store to find the green can which comes in a pocket 1 oz, a regular 10 oz for the cabinet and the bucket size.

The official word is that you shouldn’t use animal products on people parts. Since creative people have been using Bag and Balm for over 100 years, I wouldn’t worry much about it. I find that it works for small boo-boos and also helped tremendously when I got a case of mastitis. Mastitis is when you try to breast-feed your baby and get clogged up. You feel like a truck parked on your chest, and you will try most anything. I do draw the line on my face and hair. This is gooey smelly stuff that seems better suited to more discrete areas of the human body. You should also know that you should not take Bag Balm internally. I would think the texture and smell would tell you that though.

For my griller friends, if you get chapped up hands, the Bag Ball is soothing and heals well. I swear by it, and you know I don't really swear. It's good healing ointment.

One bonus with Bag Balm is that you have a nice tin when you are done. It does take a heap of scrubbing to get the last of the balm out. Once clean, you can use it for your screws and nails or other small items.

Tatonka Dust Barbecue Beef Rub - Now You Can Get Some Too

Tatonka Dust Rubbed Rib Eye Grilled Steaks

I tried out Tatonka Dust barbecue rub a couple of weeks back. I used the rub on sausages that first time, but the rub is designed for beef and especially for steaks.

My son was headed off to Bolivia for a month, so his Dad bought steaks. I usually go with a marinade, but the Tatonka Dust had been so yummy on the sausages that I went dry on this run. You know I had to be pretty sure on the rub, or I would not have chanced it on a "going off to another country" party.

With a marinade, you can go lower and slower - kind of a steam with the lid down to finish off. With dry rub on steaks, you want hot and fast and finish off to the sides. You can't really see here, but I offset the coals, so I could hit medium and medium rare.

Tatonka Dust

First, I rubbed on Tatonka Dust. If you're not a big time griller, that means that I just literally sprinkled it on an rubbed it in the meat by hand. I rubbed on a little olive oil first though, so it would stick on well.

I let the steaks sit out for around 20 minutes. That gives the rub time to kind of season up on the steaks and also lets the meat warm up a bit. A cold steak on a grill is likely to stick, although the olive oil helps a bit. It's always best to let the meat rest and come closer to room temperature when grilling.

Tatonka Dust does not look like any other rubs I use. It's much darker. It literally looks kind of like rich potting soil. Don't let this scare you. Beef grills up darker, so the dark color of the rub just gives it a rich color.

Don't let the darker cooler fool you on done-ness though. If you like medium, press the tongs lightly on the meat. It should feel like the webbed part between your thumb and pointer finger. I found it a little harder to eyeball with the darker rub, but I could "feel" it with my tongs.

When we sat down to eat, we kind of had an idea as to what Tatonka Dust would taste like due to the test run on the sausages. It was even better on the steaks which is what the rub was designed to enhance.

These were some of our favorite steaks. The Tatonka Dust has a rich flavor that goes just right with the steak. I can't really give you a comparison to something else, because this is really a unique grilling rub that does not taste like any of the run-of-the-mill rubs. It's robust but not overpowering and not hot.

I always hesitate to use a new product or in a new way for a special occasion, but Tatonka Dust met the challenge. It drew thumbs up around the table. I always check with my crew (although I give my own thoughts as well). I consider better than half decent, but a full round of thumbs up is an excellent product.

When I first posted about Tatonka Dust, it was not on the market - but very close. Folks are in luck now. Tatonka Dust has rolled out, and you can get it online. If you are looking to jazz up your beef on the grill or in the smoker, then this is a rub that stands out. It does not taste like any of the other rubs I've tried out, and I've tried a ton I think. The flavor is unique and really nice.

Lucky Smoke House - Barbecue Master Got Lucky with this Fabulous Smoked Salmon

 

Cold Smoked Salmon by Lucky Smoke House

 

 

Troy and Elizabeth Fitzpatrick are my FaceBook friends. Troy was talking about his smoked salmon. Now, I have grilled some salmon but not smoked it. So, Troy asked if I'd like to try out his salmon. He's send out a sample.

 

Now, I like salmon, but I've never really loved salmon (even though I know it's a very healthy fish). Around here, it is usually kind of fishy tasting. It's not awful, but I don't go out looking for it.

 

Troy said this was wild caught salmon and that he cold smoked it. I had visions of fish jerky floating in my head. "Oh no," said Troy. "If that salmon arrives dried out, you let me know. I promise it will be moist."

 

Rather than try to explain cold smoking (which I understand for cheese), Troy called to explain the process and to tell me the differences between the fishy tasting salmon I buy here in central North Carolina and the salmon he gets on the west coast.

 

By this point, I was quite curious to try this special salmon cold smoked.

 

The package arrived, and the salmon looked beautiful and was calling my name. Since I was home alone, I decided to wait until the the next night, so the guys could try it too.

 

Wow. That's just all I can say. It was love at first bite.

 

If you've never had really great salmon, then you are missing out. This salmon did not taste one bit fishy. It was just melt-in-your-mouth fabulous with such a great smoky kick.

 

I posted about Troy's salmon on FaceBook, and everyone was asking what I ate it with.

 

Haha - "A fork!" Seriously. The guys and I shared it as an appetizer. I didn't want to miss any of the flavor. It was just shear salmon heaven.

 

The salmon is all gone. That didn't take long I must say. We were pigs (especially me). And, I've thought a little about cold smoking. That is cost, labor, and time intensive though. I'd need a dedicated set up for cold smoking and would really need to make large batches to make this a good home project. With both boys in college and only in and out, this doesn't seem the best time to take on a new outdoor smoking project and carve out space and time.

 

But . . . Lucky Smoke House has cold smoked salmon which they ship. Troy (or perhaps Stephanie) are world class packers too. They sent their new rubs/seasonings (reviews coming soon) as well as the salmon, and the box was just photo perfect. The salmon was on ice packs and was nicely chilled on arrival and then went in the refrigerator overnight.

 

Please feel free to share your cold smoking techniques, tips, and encouragment. I may bite the bullet on this and go for cold smoking one of these days but not during spring semester. I'd have trouble getting west coast salmon though, and I suspect I'd be disappointed in anything less than Troy's salmon.

 

I must apologize for thinking Troy was sending out some kind of fish jerky (though I do love jerky). This was nothing at all like jerky. It was tender, flaky, and moist, and . . . I'm still dreaming about this salmon (and you guys know I don't usually get all mushy on you). If you've never tried cold smoked salmon, I'd definately recommend it - especially Troy's (as I don't konw if other people would make it so great).



Jack Daniels Tour - Yes - Fun for the Whole Family - REALLY

Jack Daniels Statue at the Distillery in Lynchburg, Tennessee

Jack Daniel knew his whiskey. He grew up in the Tennessee mountains where moonshining was an honored profession. In fact, seven-year-old Daniel learned to make whiskey from a lay preacher who made spirits on the side. When the preacher decided to hang up his copper coils, thirteen-year-old Daniel bought out the business.

Daniel set up shop in Lynchburg, Tennessee, because the small town had clear spring water. The cold, clean water coming out of the side of the mountain is part of what sets Jack Daniels apart from other whiskeys. Jack Daniels does not have trace irons that can alter the taste.

Charcoal Filtering if One Thing That Makes Jack Daniels Whiskey Special

Charcoal filtering is the other critical part of the Jack Daniels process. Hardwood maple trees are slow burned to create charcoal. Then the whiskey is filtered through the homemade charcoal for seven days. In fact, this process is what sets whiskey apart from bourbon. The base recipes are pretty much the same, but the filtering gives whiskey a fuller, richer flavor. The US government agreed about the taste difference, and classifies Tennessee whiskey as a separate class of spirits.

If you’ve ever had homemade whiskey, then you’ll know that corn squeezings are clear. Mountain moonshine looks like Everclear, which tastes a bit like lighter fluid and burns about the same. Jack Daniels is stored in barrels where it perks or expands and contracts and then picks up the dark color from the wooden barrels.

 Moonshine for Those Who Have Never Seen The Real Thing

The extra care Daniel put into his whiskey making meant that he had the best moonshine for miles. He knew he had a good thing going, so when the government required registration, Daniel was the first to become an official whiskey maker. That’s where the 1866 date comes from.

The label on the bottle carries Jack Daniel’s picture. He was known for dressing like a country gentleman. This helped him look more credible, since he was so young when he started and also because he stood only 5 foot 2 inches.

Jack Daniels - Words to Live By

Daniel kept his business small during his years at the helm. The government issued a barrel count of 100 after which a revenuer would have to be on hand to keep an eye on things. Daniel didn’t want a lawman standing over his shoulder, so Jack Daniels remained fairly local during the early years producing only 8 barrels per day.

Over the years, the recipe and process of making Jack Daniels has never changed though the output has increased considerably. It’s still a slow and tedious process, but the result is a great whiskey. Master brewers hand down the secrets word-of-mouth and continue the tradition started so long ago by Daniel. In fact, only 6 men have run the business over the years with Jimmy Bedford in charge since 1988. He still test tastes the whiskey, but he can’t swallow.

Today, Jack Daniels is considered the best whiskey in the world and is sold in 130 countries. The rich, full taste is enjoyed straight up or mixed with dark sodas. Jack Daniels is also great in baking (pecan pie) and for grilling (BBQ sauce).

Jack Daniels Distillery - Free Tour is Fun for All

If you’re ever in Lynchburg, then be sure to visit the distillery. The tour is fabulous. The guys who walk you around and explain the history and process are funny as can be. Be sure to ask about the mop suckers. After the tour you get a jar of tea or lemonade. They can’t serve you up any whiskey, because Lynchburg is in a dry county (go figure).

You Can Get a Sandwich - But Not Really Barbecue in the Tennessee Tradition

Do note that Lynchburg is a very small town, mostly a farming area. They do have a small town square and when I say small, I do mean very small. It is a few miles beyond the distillery.

There are only a couple of places to eat. We hit the Bar-b-que Caboose, but the barbecue did not look like barbecue, so I had a chicken sandwich which arrived really fast (so I think it was likely nuked) with the side being regular potato chips (ours appeared to be from the bottom of the bag). The girls working at the restaurant were quite nice. I think our other option was a deli in a general store type place. Lynchburg definately isn't a dining destination.

Other than the couple of spots to eat, there were a few stores with mostly tourist type items featuring, of course, Jack Daniels logos and then cute country-style knick-knacks. You could also get t-shirts.

The Jack Daniels Distillery is the highlight of a visit to Lynchburg along with pretty farm scenery and friendly people.  

Grilled Pork Chops with Chef of the Future Seasoning

Boneless Pork Chops Grilled/Smoked on the Traeger Pellet Grill

I fired up the Traeger pellet grill last night for some boneless grilled pork chops. It had been a couple of weeks since I'd grilled, since classes just started, and I came down with the flu (even after having had the shot).

I'd been itching to grill for a few days, since I had some new seasonings from Robert Simon. I've mentioned him before. His line is called Chef of the Future with his first product being Not Your Average Cajun Seasoning. I've been using that delicious seasoning on both grilled foods and in the kitchen. It's just a really wonderful all round seasoning mixture.

In addition to his original seasoning mix, Robert had added a SouthWestern and Floribbean which both sounded and smelled very interesting.

Last night I wanted something quick and easy, and grilled pork chops fit the bill. I consider them our fast food out here in the country.

The Floribbean mix had a sweet smell. My immediate thought was luau. That seemed a good match for pork, so I sprinkled down the pork chops before I put them on the Traeger.

I'd say I made a great call for last night. The Chef of the Future Floribbean mix was pleasantly sweet (without being overpowering) and had a little coffee flavor and a back kick of heat. Robert has a real knack for flavor combinations that pop without drowning out the flavors of the food or leaving your tastebuds fried. His products are hand mixed and do not contain preseratives, MSG, or gluten.

I wasn't up to a big grilled meal last night, but we had a nice pork chop sandwich evening with the pork chops on and off the grill in less than 10 minutes and quite moist and bursting with flavor from the seasonings.

Below you'll see the Chef of the Future line up. The Cajun Rub is a fabuous all round mixture that works with basically anything. I'd recommend Floribbean for pork or chicken and also for vegetables and grilled pineapple. Next up, I'll check out the SouthWestern.



Excellent Sausage - Sunset Farm Foods out of Georgia

Southern Smoked Link Sausages from Sunset Farm Foods of Georgia

I'm a sausage fan as most of my readers know, and it's hard to find good sausages in the South. I buy a local bulk sausage (Frank Corriher) which I grill on a griddle or salt block, but it's hard to find anything other than very generic link sausages. I season and smoke them up, and they're really yummy. But, the meat really isn't center stage.

When Joy with Sunset Farm Foods out of Georgia offered to send samples of link sausage out of Georgia I wondered how those would taste. I said I'd give them a try. I didn't know if they would be much different from what I can get here, but I was hoping.

This semester I taught a freshman seminar class on barbecue. Since the class is only an hour and a half, I can't do actual barbecue in that time. So, I decided to surprise the class and do grilled sausages. That would be a good test for these Georgia sausages, becauce there are fifteen kids in the class.

  

Catawba College First Year Seminar Barbecue Class

I got up early and packed my tailgate O grill, grill wok, and sausages. I had a large bulk pack of IGA grocery sausages with a group this size and saved the Sunset Farm Foods sausages for last. The two flavors were cracked pepper and jalapeno. I did warn the students that the last batches would be spicy, and everyone in the class likes zippy foods so that was good.

Getting Sausages Ready to Grill

I told my students how to grill sausages. Basically, you just slice them up, put them in a zip lock bag with some seasoning (Dizzy Pig rub in this case), and then load them in the grill wok until they are hot and some crispy, since many people like the crispy outside.

Grilled Sausages from Sunset Farm Foods in a Grill Wok

My students took turns checking and turning the sausages. They caught on fast. This is a really easy grilled appetizer that tastes great. I told them that sausages are great for tailgating. They're done quick and are hard to mess up.

Yes. Those Sausages Rock.

The students devoured the sausages and really enjoyed them. It was universal that the Sunset Farm Foods sausages were better than the bulk grocery sausages (although the low priced sausages were tasty too).

Sunset Farm Foods has all natural sausages. Some readers may not care one way or the other on that. But, the taste is better too. I was glad I had these side by side, because it made for a good comparison. There was an extra pop to the sausages out of Georgia. Part of that was the pepper and jalapeno - but not all of it. The meat was just better. The texture on the Sunset Farm sausages was firmer too while the less expensive have kind of the bologna texture.

Grilled Sausages from Sunset Farm Foods

I had one package left of Sunset Farm Foods sausages after the school grill out, and I wanted all my family to get to try them. This was the mild package, and I used Tatonka Dust on them.

The guys ate the whole package, so you can be sure that they went over great at home too.

If you're looking for some really wonderful sausage, then Sunset Farm Foods has a very impressive product. The meat is wonderful. If you like spicy foods, then you'll find that the cracked pepper and jalapeno are excellent as well. Some of the meats with stuff added are not very good. In this case, the additions were balanced and went with the meat. If I had to pick, I'd say the cracked pepper were my favorite, but I'd take a plate of Sunset Farm sausages any day in any flavor.

How to Help the Families of the Sandy Hook Newtown Connecticut Shooting Victim Families

I was shocked as the news came through yesterday about the killings at Sandy Hook Elementary School in Newtown, Connecticut. I went and hugged my son. He's 22 years old. I can't even imagine my life without him and his brother who is on a trip and will be home today. So, my heart breaks as does those of our nation (and I would think the world) as the thought of little children gunned down at school weighs on my mind.

Along with so many others, I wondered how to help. Really, there is no help at the moment as families are shattered there in Connecticut. What could anyone say or do that would mean very much in the immediate aftermath? I'm sure the families and the whole community are simply in shock right now.

As the days pass, there will be needs.

I'm always concerned about organizations that profess to help communities and then appear to squander the money or pad the pockets of the top executives.

After much research and seeing a lot of sketchy looking places soliciting donations, I felt that Newtown Connecticut Familiy Services sounded like the best bet. They promise that all money does go to the families through a program called Caroline's Gift.

You can read up on the organization through the link above, and here is the mission statement.

"Newtown Youth and Family Services, Inc. is dedicated to helping children and families achieve their highest potential. Newtown Youth & Family Services’ vision is to become a recognized leader in providing mental health and support services."

The group offers free counseling which has previously been with children of divorce and other such traumas. We're not talking about a town where seeing your classmates shot dead would be expected. They are, however, working toward getting more counseling set up.

Can you add other groups that would be trustworthy?

If you know of other groups in the community that would be solid and good stewards of donations, please do add them. Be sure to double check though. I found several that I would not trust to do the right thing with donations. And, I found articles about the misuse of funds during other tragedies.

Help - Don't Hurt

Please do not use this post and blog to air political concerns. You will find many places to argue and flame about any number of issues. Honor this space for the children, adults, and their families of Newton, Connecticut.

Dr. Phil, Robin, and Open Sky - Wrong on Many Levels

I'm just a regular person with a regular job and a little barbecue blog that I've worked on for eight or so years. I started the blog to help family and friends, and then others found Barbecue Master, and my numbers went up. This doesn't mean I got rich. It took four years I think to make the $100 pay out amount for Adsense, and a good month now (spelled summer with my topic) is when I do make pay out in a single month. Clearly, I'm not in it for the money.

Open Sky - We Have a Vision

Open Sky got in touch three or four years backs. I don't recall all the details on the dates. I'm better with information over dates and numbers.

The idea that was sold to bloggers they hunted up online was that we could share really good products with our readers and get (or sometimes even not) a few cents if someone clicked through and purchased. I link companies all the time for free (and no kick back), and this sounded kind of like Adsense. But, it included kind of a custom store - sort of like Amazon affiliates when you link (which you can't in my state).

A lot of the little bloggers out here thought we might help out with best picks. It did not appear that there would be much money, but people could get the best of the best we could suggest.

What Open Sky Did

Open Sky kept pulling in more and more bloggers and pushed for our contacts for good small products and pushed for us to spam link our blogs and pushed for us to backlink to Open Sky (which makes it rank higher on Google). The stress was great (if you listened to the emails and calls). I know one early Open Sky shop keeper (as they called us) committed suicide. I don't know why, but I'm sure extra stress did not help.

Most of the bloggers bailed on Open Sky when they tried to get us to push products we did not know, love, and trust. They put a Beer Pong table on my Open Sky page which is when I cut all ties. I teach, so there is no way I would have ever recommended a Beer Pong blow up table thing. Per the email . . . oops Open Sky was sorry about that.

Others (mostly new bloggers I think) stuck with this plan. Open Sky was very convincing.

Then . . . Open Sky canned all the little bloggers who did not have huge fan lists and sales. This little blogger model was what they sold to everyone, but they just got the backlinks and then dumped all the little ones - most who were honest and on the level.

You can Google around and find many stories about the early years of Open Sky.

Open Sky - The New Company SPLASH

I've seen a few articles just out about this new company Open Sky that is fab-u-lous. They make it sound like it's a few months old. That is not true.

Tonight Dr. Phil's wife ended his show with a pitch for Open Sky with her personal favorite products. You sign up, and you can buy what Mrs. Phil loves. She gets a cut of your money as well as Open Sky, and the companies sell more but priced up, of course, for such big endorsements.

What You Get at Open Sky

Some products at Open Sky are great. Some are not. That's life.

The short time I was active, one shop owner who was featured by Oprah was able to sell a ton of cereal bowls for $16 each. She was the darling of Open Sky back then (and others like her who had a TV audience etc). You could get bowls just like the ones on the darling's site for a couple of bucks at Target.

So, the bottom line is that you have two middle men when you shop Open Sky. That's fine if you want to pay for what stars tell you that you should buy. If you just Google the product, it's likely that you can find it for less, unless the actual company is new and desperate enough to take very little or no profit.

Note to Dr. Phil

You are good at business Dr. Phil. That's clear, or you would not be where you are. Good for you. I did, however, think that you had some heart, and I thought your wife did with her showing up at your tapings all the time.

I must say that I am disappointed that it appears that you did not do your research and did not know how many people Open Sky walked over (little bloggers, little companies, buyers) to suddenly be a new HIT. This is not a new company, and they did not build those backlinks. They used up people, and they tossed them in the trash. I'm just thankful I walked away.

Sure. Robin can have her little Open Sky shop to share what she love, love, loves, and make money, money, money. That was the idea (I guess), but the first idea was that the shops would be by real experts who really cared about the product areas. The topic experts with real blogs would not sell out, so that did not work out. Not enough money for the real deal.

Impact?

I can't say what the impact will be with a small blogger sharing this information. I'm sure Dr. Phil could smash me like a bug. Heck, all the Open Sky big wheels have connections that could hurt me I'm sure. Just check the pedigrees.

As far as my readers, if you need or want something related to grilling, smoking, or barbecue, I will tell you what I use and love period. You can take that to the bank, and you do not need to pay Open Sky and a TV star to tell you what to buy.

   

Heinz 57 Tailgate Giveaway - Win a Great Free Prize (11-4-2012 drawing)

 

Heinz 57 Tailgate Prize Pack - Enter to Win

Stephanie emailed to see if I'd like to try out some new Heinz 57 products and if I thought my readers would enjoy a contest to win a Heinz tailgate prize.

I grew up with Heinz 57, and the steak sauce always makes me think of my childhood. I didn't realize they'd come out with some new sauces - one with honey and one with Lea & Perkins Worchestershire sauce. Yum. Good combinations to add some variety to a familiar and fun sauce line.

The prize pack includes the three Heinz 57 sauces as well as a tailgate blanket, grill tool set, drink huggie, and a cookbook with outdoor grilling recipes.

How Can You Enter to Win the Heinz Tailgate Giveaway?

I keep my contests very simple. You just enter (with no spam to follow). Then, I have a family member, friend, or neighbor draw a name from the slips I make with the entries.

To enter, just comment here on the blog and tell me why you'd like to win this fun prize pack. You can comment once per day through noon on November 4, 2012. I do have moderation on the blog, so you don't get naughty links (whew - a lot of people like to put those in comments sadly). I do check back often, so if you don't see your post immediately, know that I'll get it cleared quickly.

Some folks like to do extra entries, so if you Facebook the link or Tweet it, then I'll add an extra slip for doing either or two entries for both. Just be sure to leave a message here if you do the extras. I don't want to miss any of your entries.

Remember also to leave some way to get in touch. I don't collect or use your contact data, but I need some way to get in touch if you're the winner. Then, I send just the winning name in with a snail mail address so that the prize can be mailed to you from Heinz.

Good luck! I'll post the winner after noon on 11-4-2012.

Great Flavor with Pure Cane Sugar by Morena - Plus an Apple Pie Recipe

 

Zulka Pure Cane Sugar by Morena

 

Sugar is sugar. Right?

 

Actually - no.

 

Stephanie offered to send me some Zulka pure cane sugar which is made from freshly harvested sugar cane and is not processed like the sugar I buy around here. She said it is used just as my grocery store sugar and in the same amounts. I was curious and had never seen or used sugar that had not been pressed and processed.

 

The first thing I noticed was that the pure cane sugar granules were larger than my other bagged sugars. Plus, they had kind of a glow - sort of like rock candy but clearer.  

 

I do use some sugar in barbecue rubs but usually brown sugar. Plus, we'd just been to an Apple Festival and picked up a big bag of Yellow Delicious apples. So, our first project with the Morena sugar was an apple pie which was a good dish to make while waiting for a shoulder to smoke on the Weber.

 

My son offered to make the apple pie. He's developed an interest in learning to make food from scratch. He even made his crust from scratch - his first. Then, he used one of my favorite apple pie recipes that dates to when I was his age and learning how to bake.

 

Here is Caleb's first apple pie made with Morena sugar.

 

 

Crumble Top Apple Pie Recipe

 

First buy a pie crust (the roll out type taste better than the frozen pre-formed ones) or make your favorite pie crust recipe. You only need one crust for this apple pie recipe, since the top is a crumble style.

 

Do not bake the pie crust as you would for a custard style pie. Likewise, do not put holes in the crust, since the filling bakes along with the crust, and you do not want the gooey part to leak down under the crust.

 

Apple Pie Filling

 

• enough apples to fill the crust slightly heaping as they shrink some when baked (6 to 8 apples usually)
• 1/2 cup sugar (we used this delicious Morena natural sugar)
• 1/4 cup water

 

Cut the apples up in slices and place in unbaked crust. Mix together the water and sugar. Stir. Pour evenly over the apples in the pie shell.

 

* At this point, you could add a top pie crust or a lattice weave top; however, we like crumble top which is super easy to make.

 

Apple Pie Crumble Topping

 

• 1/2 cup butter (let it sit out a while but not until melty)
• 1/2 cup sugar (Morena again used here)
• 1/2 cup flour
• 1/4 teaspoon cinnamon powder

 

Mix together the sugar, flour and cinnamon in a medium bowl. Then cut in the butter. It will look crumbly chunky kind of like Bisquick but a little chunkier. Pour this mixture over top of the apple filling in the crust and spread around pretty evenly.

 

Bake at 450 degrees F for 10 minutes (to help set the crust and prevent it from being mushy) and then reduce heat to 350 degrees F until the top is browned (around 40 minutes).
 

 What Did We Think of the Morena Sugar in Our Crumble Top Apple Pie?

 

Wow. That's all I can say about the Morena sugar. It has a more complex flavor than processed sugar. It really pops. I would say it's sweeter than the sugar I generally use, but that may be because our regular table sugar has gone through more processing. I have found that I can use less of the Morena sugar, since it is bursting with sweet flavor.

 

I hope our local grocery stores will start carrying Morena natural sugar. I wasn't sure that it would taste much different until I tried it. I can't imagine who decided to process the heck out of our sugar, because it's better tasting and looking when they let it stand on its own.   

 

 

 

 

RiverPark Cooleemee Bullhole 10th Annual Catfish Fry 10-20-2012

 

Fried Catfish Lunch to Raise Funds for the Bull Hole RiverPark

One of my favorite places in the whole world is the Bull Hole. It's now officially RiverPark Cooleemee, North Carolina, but most locals still call it the Bullhole and say that long years ago a bull fell in a hole in the area and drowned. I can't vouch for that old story, but I have over a thirty year history with the natural sandy river beach on the county lines of Rowan and Davie.

 

RiverPark, Cooleemee (NC) - Bullhole

When I was in high school, students used to go out to Bull Hole on weekends. There's not much to do around here, so it was fun to slip over to the Yadkin River and play in the waterfall, slide on the rocks, and roast hot dogs.

It wasn't actually legal to go to the Bull Hole back then. The land was privately owned but never appeared to be used. It went on the block, and locals pulled together to buy the land and make the Bull Hole an official park for the area.

That's where the catfish fry comes in . . .

The first catfish fry helped secure the land, and the ones now help pay for employees to keep the park open, clean, and safe. This year (2012) is the 10th year.

 

Details on the Bull Hole Catfish Fry 2012

If you live anywhere close Salisbury, NC, then I'd encourage you to drive out for the fish and to support the beautiful RiverPark. You get on 801 and look for the turn signs near the big Yadkin Bridge on the Rowan County side of the line. The entrance is also on the Rowan side. If you get lost, just ask. People know the park and can get you pointed in the right direction.

You can buy tickets ahead or at the park on the day of the fish fry. The cost is $8, and you get a big plate of fried-on-the-spot fish (which is fabulous), fries, slaw, and hush puppies plus drinks. It's a really good deal for a really great meal.

The hours are 11 to 2, and I shoot for 12 at the latest. I'd hate for them to sell out before I got there.

In addition to the food and fellowship, they always have some local bluegrass bands on hand for entertainment. The music is always good, and bluegrass is just perfect for the natural feel of the park.

Enjoy Local Bluegrass Along with Fried Fish

Also note that they have a silent auction (funds also going to the park). They had a lot of neat prizes donated by local companies. I bid and won on gift certificates to several local restaurants that I'd not tried before. Mom got some pretty fall flowers potted. Another lady had bid too and lost, so Mom just gave her one of the plants. It's a friendly kind of gathering like that.

Oops - Can't Make it Saturday?

If you can't make the fish fry on Saturday, still think about visiting RiverPark Cooleemee at another time. It really is very pretty park. You can walk the trails or bring a grill and have a cook out or play  in the water when it's warm weather. For a bigger event, you can rent the shelter which is really nice with lots of space.

Kilimanjaro Seasoning and Jerk Sauce on Country Pork Ribs

Kimimanjaro Foods - Berbere Seasoning and Jerk Sauce

We enjoy experimenting with different flavors at my house, so when Rhonda from Kilimanjaro Foods asked if we'd like to try out some products that are American made but capture the flavor of Africa, that sounded like it would be interesting.

Rhonda sent a pack of Berbere seasoning and a jar of Jerk Sauce. We don't have these products here at the grocery or restaurants, but I've seen jerk chicken. I thought about doing jerk chicken, but the product information said these products were good on all types of meats and even vegetables.

The Berbere seasoning is an Ethiopian inspiration. It had a pretty color, clearly had pepper flakes, and it smelled good with quite a bit of heat. I decided to sprinkle that lightly on some country cut pork ribs (which are not actually ribs).

After the ribs had smoked close to done on a Traeger smoker, I lathered on some of the jerk sauce. I know that typically a jerk sauce is very spicy, but this one was billed and labeled as mild.

The ribs looked great - darker than with most traditional American barbecue products. The smell was really good as well. I posted a photo on Facebook, and my friends there were impressed with how the ribs looked.

The real test is the taste - of course.

The flavor of the Kilimanjaro products was excellent. They have a different flavor which made the grill smoked ribs very tasty. The Berbere was spicy just as it smelled. My heat eating family members were here, so that worked out great. I'd go easy on it to start with, because it does have a kick. The jerk sauce was mild as stated. I think it's a good introduction to jerk and would work for any family. It was flavorful with some kick but not really a hot kick.

Here are the country ribs, and they did turn out as yummy as they look.

Jerk Ribs with Kilimanjaro Products

Goo Gone Passion Project - Do You Have What It Takes?

Goo Gone - Love the Grilling Version of Goo Gone

If you follow Barbecue Master or my Facebook page, then you may recall that I was part of the Goo Gone Passion Project. Now, you have a shot at being part of the Passion Project (really cool and fun - and details later).

Background on My Goo Gone Passion Experience

I think I was in the test group. I got an email asking if Goo Gone could send me something a little messed up. I'd just fix it up and blog about it.

Blogging is not my day job. I do that for fun. But, I try to work in people who take the time to send a personal email. In this case, I do know, use, and love the Goo Gone products. But, this is a grilling and barbecue blog. So, I said I'd help out IF it was barbecue related. I've not sold out, and I don't plan to. This blog is for the readers.

I was assured that the problem item would be in my passion area, so I said that I'd be OK with getting something of interest to my grilling and barbecue readers. I thought I'd be getting a sticky grill grate or pot - something like that. No problem. I like to help out when someone has a good product. I'm thinking a little something in a mailing bag. I often do small batch rubs or sauces just because I like to try new things and share.

Imagine my shock when a Weber Smokey Mountain Bullet (22.5 inch - the big one) was delivered to my back porch. I thought it must be a neighbor's order. But, no, my name was on there. The Goo Gone folks had smoked on the unit (sausages I think), and after I cleaned it up with Goo Gone, the premium Weber Bullet looked brand new - for real.

And, I can tell you that the smoker (our favorite now) gets a work out here. And, I can also say that Goo Gone Grill Spray really does make clean up so much easier.

So, What's Your Passion?

I wanted to update now, because Goo Gone is now taking entries for others who would like to work on a Passion Project. Maybe your passion is grilling, but you may be a weekend or holiday griller and have another passion. That's fine, because Goo Gone is not a barbecue project. It's about what you love and how Goo Gone might work for your area.

You can enter the Goo Gone Passion Project on Facebook. Again, it doesn't have to be grill or barbecue related, although I can tell you that you should try out the Goo Gone Grill Cleaner. It works great as I found out last year.

If you enter or if you are selected, let me know. I sure enjoyed being a part of the project and still can't believe they sent a smoker rather than a little grill tool or something. I also enjoyed reading the other Goo Gone Passion stories. They span all kinds of interest areas.

A. Thomas Steaks Now Sold Through Sperry's of Nashville

A. Thomas Steaks - Now Available for Home Grillers

Natalie emailed to let me know that Sperry's of Nashville now offers their signature steaks from A. Thomas for delivery. We were down through Nashville this summer, and I wish I'd known about Sperry's then. It looks like a wonderful place to eat, and I have them on my list when I get back down that way. In the meantime, Natalie said that she could send out one of the new home packs if I'd like to try them and and let readers know honestly what I think.

Some people think all meat is created equal. This is not true and especially for cuts like steak. Of course, you've got a difference with round versus rib eye. But, there are quality differences in the same cut as well.

Sperry's used A. Thomas black Angus meats and partnered with the meat company and Mattingly Foods to offer these steaks for delivery purchase.

The gift pack I received was the A. Thomas Favorite which includes 6 center cut fillets and 4 center cut strips. The fillets run 4 ounces and the strips 6 ounces. No bones. Hardly any fat. Well marbled.

I had those steaks on my mind when they came in and I saw how pretty they were. The guys were out and about, so I had to wait a couple of days to fire up the barbecue grill - the PK grill in this case.

A. Thomas Steaks from Sperry's on the Portable Kitchen Grill

When everyone made it back home, I fired up the grill and put the strips on. They looked beautiful and smelled great.

 
It did not take long to grill the steaks off to a medium rare to medium. That's good, because the guys were starving as usual.

It was also getting dark, and I don't have good outside lights. So the sun was setting just as I pulled the strip steaks off the grill.

We sat down to enjoy our strip steaks, and WOW . . . this meat just melted. I can't say that I've ever had a better steak. It was obvious that this was premium meat. It just had that umph of flavor as well as being super tender.

Sperry's A. Thomas gift pack steaks are expensive, but they are a cut above. If you want a really special meal at home or want to treat your favorite home griller, this is certainly meat to remember.



 

Be the Grill Mayor and Go to NYC for a Great BBQ Blow Out Prize

You can be the Grill Mayor with the Food Network Contest: Grill Mayor of 2012.

This is WAY more than just “bragging rights” where you impress your barbecue buddies with a cool title. The winner of this barbecue contest will feel like a rock star – no kidding.

The grand prize Grill Mayor wins a trip for two to New York City. If you are spouse-less and friend-less, then I’d be glad to fill your guest seat. Just kidding, but this is a terrific prize and one that I’d be thrilled to win as I know you guys would be too.

What does the grand prize to New York City include?

• 2 nights in the Big Apple in a first-class hotel
• $100 Food Network gift card
• Food Network grilling cookbook
• Omaha Steaks grilling kit
• Assorted Grill Mates products (I’ve been enjoying those all summer myself)
• Dinner at Food Network’s chef restaurant in NYC with your guest
• VIP access passes to a premiere New York City BBQ festival (along with your guest – of course)
• Tour of the Food Network kitchens in the Big Apple

See! I told you this is one massive trip to New York with all the trimmings and then some.

You do have to be a legal United States resident and 21 years or older to be eligible.

Now that I’ve got you dreaming of a fabulous getaway packed full of fun plus some terrific take home treasures, I’m sure you’re wondering how you can get your name in the pot. After all, you don’t win contests that you don’t enter (and this is one you barbecue guys and girls really don’t want to miss).

How to Enter to be the Grill Mayor 2012?

1. Complete the online entry form at Food Network.
2. Share a grilling tip or piece of advice along with a photo related to your tip (limit 100 words on the tip)

How easy is that? Share a tip and snap a photo, and you could be kicked back in luxury in New York City between special outings especially fun for barbecue folks.

If you aren't the contest type of person (gasp - that's cool though), then check out the McCormick Grillmates Facebook page. You don't have to do a thing other there than soak up great information about grilling and for free. You'll be surprised at how much grilling data they have at the site to get your grill cranking and your brain pumping with new ideas.

 The contest ends at 4:59 pm ET on July 31, 2012, so head over and sign up while it’s fresh on your mind.

Let me know if you win, because it’s great when my readers get something special like this.
Good luck all!

Kinnikinnick Gluten Free Buns - Taste Like Real Bread

Kinnikinnick Gluten Free Buns

 

Shaina offered to send me some gluten free breads and buns made by Kinnikinnick. My crowd doesn't eat gluten free or have any special food restrictions, but some other family members do. I thought it would be worth a try to see if I could find some specialty items that usually just get skipped here. After all, I do like for my guests to get to eat and things they can have.

We have actually tried some gluten free breads, but they did not have good texture or taste very good. I must say that I'd be hard pressed to make baked goods without gluten (wheat), so I know it's a challenge.

I didn't mention that these were gluten free burger buns before putting them out.

The Kinnikinnick buns aren't quite as thick and fluffy as the ones with wheat, but the texture was excellent and flavor very good. Good enough that no one had any problems with the buns. That is "passing with flying colors," because I have a tough crowd, and they do say what they think. I've always told them to do so, since I do this blog and don't want to stear folks wrong.

You'll pay more for gluten free in general, but you'll actually get very good bread and buns with Kimmikinnick. I'd have no problem with this as our daily bread but don't need to pay extra unless entertaining someone who needs gluten free. In that case, I'm glad to have found an option that actually is excellent.

I wasn't sure I'd ever find gluten free bread that I could serve to the bread eaters, but this one even passed that test. So, it's really stand out in the area of gluten free. That's a lot more than I can say for those healthy chicken patties I grilled which were pretty bad.

If you are looking for really good gluten free breads for lunch or buns for cook outs, then Kimmikinnick is where I finally found gluten free breads that pass the texture and taste test even for the regular bread eaters.

McCormick Grillerhood - Best and True Rule for Grilling

 Barbecue Master Grilling on a Beautiful Summer Day

I’m heating up my grill this summer with McCormick and Grillerhood. You can too. It’s easy to sign up and be part of the “hood” and have a blast while getting new tips and ideas that will take your grilling from “just okay” to awesome.

Ready for the Grillerhood Challenge?

The challenge here at the height of the grilling season is to share and put together the “best ever” list of tips for grilling. Yes. That is a challenge, but you can win prizes for your ideas on grilling, and you can help create a pool of information that can pass down to others and share the grilling love.

McCormick asked me what I’d share as my top three grilling tips. I had to give that some serious thought. There are many tips that I could give, but when push came to shove, these were my top ones:

McCormick True Rules of Grilling from the Barbecue Master

1. Grilling is about fun. So, do it your way. Gas, charcoal, pellet, or electric . . . it’s all fine if it works for you and your crowd. You can grill great food no matter what method you decide is best at your home.

2. It doesn’t have to take all day to rock the grill. Smoked sausages in a grill wok with flavorful rubs and seasonings takes only minutes, and they wow the crowd. So, have some easy recipes in your grilling file, so you can grill on the fly and still impress.

3.  You don’t have to spend a fortune to have a grill out and your family and friends over. It doesn’t have to be steak or lobster. You can flavor up burgers or flank steak or even vegetables (very healthy) and have an amazing barbecue without taking out a loan.

Boiling it down to three top grilling tips was hard, and I know that there are lots of other great tips out there. You are likely just biting your tongue and wanting to say what you think makes grilling good and fun. Really, I am sitting here thinking of about a thousand other ideas. With every cook out we learn something new that will help the next person.

Don't Miss Out on All the Fun - You Can Be in the Grillerhood Too

 Share your tips and help me pick the very best one to share with the Grillerhood.

Schwan's Grill Pack - Excellent Quality and Yummy

Two Grill Wok Night with Schwan's BBQ Foods

Brandi contacted me on behalf of Schwan's Foods to see if I'd do a honest taste test and review. What she didn't know was that I graduated with a guy who drove a Schwan's truck and remebered that the company had some great foods. Of course, that was a LONG time back, so you just never know how a company fares over the years. In any case, I was game to try out Schwan's again to see.

First, I was surprised at how many foods Schwan's has geared toward grillers now. They even include the directions for grilling. Before, you could, of course, put their foods on the grill, but you'd have to figure out frozen/unfrozen on the grill and times and things like that.

Schwan's sent a big box which came by UPS, so I don't think we have a truck out on our route now. I know I've not seen one here in years - since my high school friend opened up a landscaping business.

I called the boys in to see what they'd like to try out. The beefs tips caught their eyes, and the youngest loves asparagus (though usually the mushy canned type - go figure).

Schwan's Beef Tips for Kabobs

The Schwan's beef sirloin steak tips came boxed for kabobs including the kabob sticks and directions. I could have made some beautiful kabobs, but I must confess to finding it tedious to string kabobs and turn them all the time to ensure even grilling. My solution to that is what I call deconstructed kabobs. You can call me a genius or lazy - either works.

What I did was season the kabobs with some Steak Splash out of Canada (can use Italian dressing or any favorite marinade) and with lemon pepper as you can see below.

Schwan's Beef Tips - Seasoned Up

The meat looked beautiful. It was bright red and had some marbling but not any fat blobs. No trim up needed. These are just right out of the Schwan's box.

I sprayed a little non-stick spray in my wok grilling basket and poured in the beef tips. They made a nice sizzle and colored up well. After around 8 minutes, I added the onions and green peppers. Beef really needs more grill time than those vegetables, so I start the meat and then add when the meat is about 1/4 to 1/2 done (depending on the heat on my grill).

Beef Tips Sizzling Away on the Grill with Green Peppers and Onions

Then, it was time for the Schwan's asparagus spears, but again they are easier to handle in a grill wok. I got a second wok for Christmas, so I woked the asparagus right beside the meat and covered the entire PK grill.

The aspargus went in frozen (and my Facebook friends thought I had fresh asparagus - should I tell them it's frozen?). I brushed it with some Garlic Gold (olive oil - my favorite) and just grilled until it had some grilled color. This took around 10 minutes - a little less than on the box directions (but my fire was pretty hot by this time).

It All Comes Down to the Taste - How Did Schwan's Do?

I was very impressed with the Schwan's grilling foods (and we still have some to test out and share).

First, the food was packed well and looked good. Brownie points for that. But, I've had some products sent that did look great but did not taste that great.

The meat (and our fresh veggies) which I ate with a knife and fork and the boys made into wraps with burrito wraps was moist and very flavorful. Some tips are kind of tough and fatty. Not these. In fact, I'd say the Schwan's are as good of beef tips as I've grilled out. Tasted like good restaurant quality. No leftovers though. Bummer on that. The boys put a hurting on the beef. Thumbs up - for sure on the kabob pack (even if I did not kabob them).

As far as the asparagus, I lived on a farm with a fresh bed. So, I spent a couple of summers eating tons of asparagus but not anytime recently. It's kind of hard to find around here. I'd never thought to get frozen asparagus and wasn't sure what I'd think of that.

If I'd not grilled the asparagus myself, someone could have pulled these off on me as fresh. The color was perfect, and the flavor was spot on. As I said, my grilling friends on FB thought I'd picked up fresh asparagus. It's grilled the same, so either one is fine (as I found with this pack). I'd not hesitate to buy Schwan's asparagus again. It really was excellent.

If you live in a Schwan's area, ask your Schwan's guy or girl about the grilling products. They really are high quality, and the directions for success are right on the box if you need them, or you can think outside the box as I did here.

Great dinner and Schwan's goes on my recommend list.