Simple Succulent Smoke

BBQr's Delight www.bbqrsdelight.com smoke cooking through the holidays and winter.

IDEA: Smoke flavoring ham or fowl adds a truly old time seriously rich succulent edge to food.

PROBLEM: Too much smoke can overpower the natural flavor of the food and smoking food can be labor and time intensive and requires special equipment.  Not true any more!

SOLUTION: Lightly smoke the food before you cook it in your oven. Put BBQr's Delight pellets in aluminum foil and make a pouch by folding the foil over and sealing the edges closed.  Poke one or two toothpick holes in the pellet filled pouch.  Now using your barbecue grill place the pouch directly above (on the grate) medium heat (yes, even in the winter).

Once the smoke begins, place food into the grill set a bit away from the heat and adjust the burner to low. The idea in this scenario is to smoke flavor the food NOT to cook it. Close the hood and smoke for an hour or so. The result is an incredibly rich wood flavor and mouth watering aroma. Now remove from the grill and begin cooking in your kitchen oven as normal. The good part is you need not be a BBQ smoke cooking expert to do this; just be skilled enough to fold aluminum foil.

 

 

BBQr's Delight Real wood pellets in foil pouch or cast iron pot make cooking with smoke incredibly tasty, economical and easy

Smoke for grilling: For grilling steaks, fish, hamburgers, etc. prepare BBQr's Delight pellets as above  and place on your grill's grates with the burner set at high heat and wait for the smoke. When the smoke starts pouring out, place in food, sear, and then reduce the heat to your preferred final grilling setting, close the hood and finish grilling as normal.

Cooking sets: BBQr's delight makes great cooking gift and sample kits some which even include a cast iron pot to switch out for the aluminum foil pouch.  Now you can simply pour BBQr's Delight pellets into the pot and place it on the grill for smoke in a few minutes.

Affordable: A $3.99 one pound bag can do at least 8-10 flavor packed outings so if you can afford about 40-50 cents per outing to make your food taste outstanding then this is for you.

Regardless of method, you have 14 favors of genuine wood smoke (not artificial chemicals) to pick from and no water soaking is necessary as with wood chips--yeah it is that simple!

With BBQr's Delight you can pick from or make your own secret mix: Mesquite, Hickory, Orange, Apple, Cherry, Pecan, Sugar Maple, Oak, black Walnut, Mulberry, Sassafras and genuine Jack Daniels Whiskey Filtering Charcoal, Alder and Savory Herb.

Clean up takes about ten seconds.

 

BBQr's Delight

P.O. Box 8727,

Pine Bluff, AR, 71611

877-275-9591

www.bbqrsdelight.com

LeClaire, Iowa, December 4, 2011 - After its much anticipated release, Mississippi River Distilling Company's Cody Road Bourbon Whiskey was a near sell out within a day of its release on Friday, December 2, 2011.

"We had a line waiting outside the distillery starting at about 9 a.m. before we opened at 10 on Friday," Ryan Burchett, owner and distiller says.  "We had a steady line of people until about noon and sold all 120  bottles we had at the distillery in four hours."

As of Sunday afternoon, Rock Island Hy-Vee still had some of the Cody Road Bourbon for sale but was only putting it out one bottle at a time.  Hy-Vee's in both Ankeny and Marion, Iowa also still had small quantities left.  But most retailers had sold their entire stock by the end of the weekend.

The distillers have been keeping fans and followers updated on where they can find bottles via Facebook and Twitter as they hear updates or are able to call retailers.  Many area stores sold out within a day of delivery, some selling as many as 60 bottles.  The state of Iowa limited retailers to no more than 60 bottles per store.  Within 24 hours, the Iowa Alcoholic Beverages Division had sold out of all the stock they had.

"We had hoped this would go over well, but we very pleasantly surprised when the state had orders for all the cases we sent them," Garrett Burchett, owner and distiller says.  "Unfortunately, it moved so fast that it was gone before some retailers didn't even have the chance to order it from the state."

In total, MRDC made just short of 1,000 bottles of this first batch.  The bourbon is made from grains harvested from within 25 miles of the distillery.  Corn comes from LeClaire and the wheat and barley come from Reynolds, Illinois.  The spirit is aged for nearly a year and distillers only released the first 6 barrels they made.

The Burchett brothers have been busy for the past year planning for the demand and have continued making and barreling their bourbon.  The next release of Cody Road Bourbon will be Friday, March 2.  Moving through 2012, larger releases of bourbon will become more regular to help catch up to demand.

"We anticipate having more in this next batch.  Supplies will be tight through the year, but we hope to have enough for everyone's stockings by next Christmas." Ryan says.

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Machine Shed Restaurant offers a free "Holiday's in the Heartland" ebook:  A holiday guide that includes gift ideas, demonstrations and favorite recipes

The Machine Shed restaurant is sharing some of their best advice for creating an effortless and memorable holiday season with a complimentary "Holidays in the Heartland" ebook available on their website or Facebook page.

The ebook includes:
• Delicious Gift ideas for your gift exchange
• A demonstration on how to repurpose a wreath
• A downloadable holiday meal planner
• Three favorite holiday recipes - which includes the recipe for the Shed's famous
cinnamon rolls.

Information found in the ebook was created, sourced and shared by the Machine Shed chefs and staff.

To receive a complimentary copy, "Like" the Machine Shed on Facebook at www.facebook.com/MachineShedRestaurant or visit the website at www.machineshed.com

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The Freight House Farmers' Market continues to be open on Tuesdays at 421 W River Dr in Davenport.  Although the outdoor vendors have taken shelter for the winter, the indoor market is open and ready for your business!

Stop in and pre-order all your Christmas, New Year's and other holiday needs, from baked goods to sauces, jellies and salsas to Sawyer beef to homemade gifts and on and on. 

Visit us on Tuesday from 3pm until 6pm on River Drive between Ripley and Western Streets, facing the Mighty Mississippi.  The Market is also open on Saturdays from 8am until 1pm.

http://freighthousefarmersmarket.com or find us on Facebook®.

Franchise Owner Recognized as Happy Joe's Franchisee of the Year

The East Moline Happy Joe's has joined the craze and launched Joegurt, a self-serve yogurt offering eight flavors and four twist options.  Flavors include Orange Sorbet, Red Velvet Cake, Peanut Butter Cup, Snickerdoodle, Triple Chocolate, Pumpkin and more.  Guests fill their own cup with their favorite Joegurt flavor(s) and then head to the toppings bar to finish their creation with an assortment of 21 topping options, including fruit, candies, cookies, sprinkles, and three flavors of Ghiradelli syrups. Joegurt is priced by the ounce. 

"Since launching at three previous locations, Joegurt has received rave reviews from the guests," says Mick Mapes, Happy Joe's franchisee.  "We are looking forward to offering our guests a high quality self-serve yogurt which gives them the opportunity to choose from a menu of 12 yogurt flavors and 21 toppings.  It's a great addition to the East Moline store."

Lower in calories and cholesterol, Happy Joe's Joegurt helps maintain your general digestive health. The new Joegurt is a low or non-fat, guiltless, frozen dairy treat made with probiotics (friendly bacteria that's good for you). It's like eating ice cream that's really healthy! Guests are also able to opt into a text marketing program to receive a free Joegurt just for joining.

The East Moline Happy Joe's is also celebrating its recent awards at the annual franchise meeting including Happy Joe's Franchisee of the Year awarded to Mick Mapes.  Mr. Mapes is the proud owner of stores in East Moline, Rock Island and Colona, IL.  Mapes honors included a 35-Year Award for his East Moline store, 30-Year Award for his Rock Island store, an achievement award for surpassing $1 million in sales, and three prestigious Founder's Awards for his Colona, East Moline and Rock Island stores respectively.  He was also the first inductee into the Happy Joe's Hall of Fame.

"Mick is a role model, teacher and a leader.  He is a committed partner that has proven over the years his passion and love for the business," said Kristel Whitty-Ersan Happy Joe's Director of Marketing.  "Over our long history with this loyal, committed franchisee, we have grown to respect him deeply and to appreciate all of his contributions to the Happy Joe's company."
Thursday, November 24th 11am-3:30pm

Thunder Bay, Brady St, Davenport, Ia is serving a traditional Thanksgiving Buffet on Thursday, November 24th, from 11am-3:30pm. They will be serving all of your Thanksgiving favorites such as Turkey, Stuffing, Baked Ham, mashed potatoes and gravy, candied carrots, assorted desserts and much more.Adults-$15.99, Children (age 15-10)-$7.99, 4 and under: free. Make your reservations today by calling 563-386-2722.

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The Johnny's Italian Steakhouse in Moline is having a traditional Thanksgiving Buffet on November 24th Thanksgiving Day from 11am-3pm. Serving all of your Thanksgiving favorites with all the trimmings. Adults-$20, Children-$10, high chair age: Free. Make your reservations today by calling 309-736-0100 or online at johnnysitaliansteakhouse.com

Sunday mornings, treat yourself to something sweet.  Or something savory.  Treat yourself to La Lou Crepes!

Serving from 9am until 1pm inside Dunn Brothers Coffee at 787 Middle Road in Bettendorf, Lou and Chad create delicious crepes for you to enjoy.  The menu changes each Sunday, and some of the most recent flavors have been Banana Split, Chicken & Waffles, Nutella & Banana, Green Eggs & Ham, and Very Berry Banana.  There is at least one sweet selection and one savory selection each Sunday.

Add a Dunn Bros. coffee or tea beverage and you have yourself an nice breakfast or brunch.

Visit La Lou Crepes at their Facebook page: www.facebook.com/laloucrepes

Le Claire, Iowa, October 31, 2011 - Mississippi River Distilling Company is excited to announce the release of their second seasonal product, Iowa Coffee Company Liqueur, on November 4, 2011.  MRDC is once again partnering with an Iowa business on this product, this time Iowa Coffee Company from the Des Moines area.  The new spirit will be perfect for holiday gatherings and as a unique gift.

"The whole idea of the seasonal spirits is to bring some unique products to the market and also partner with other local businesses," Ryan Burchett, MRDC owner and distiller, says.  "We were really excited that we knew someone in Iowa who was an experienced artisan coffee roaster."

MRDC takes Iowa Coffee Company's hand roasted Peruvian blend and infuses it into River Pilot Vodka.  Along the process, fresh cinnamon sticks and vanilla beans are added.  As a seasonal product, this is a limited, one time bottling with approximately 4,000 bottles for distribution.

MRDC features two signature cocktails at each First Friday.  This month we'll have Mississippi Night for visitors to try, which is iced coffee with Iowa Coffee Company Liqueur (ICCL) and River Baron Vodka.  The second cocktail will be a Stone Post, a wonderful fall concoction.  It's a mixture of apple cider, ginger simple syrup and River Pilot Vodka topped off with ginger beer.  Chef Stephanie Godke has also come up with three new recipes using MRDC products.  We'll give samples of ICCL grilled skirt steak with a coffee dry rub, ICCL brownies with cappuccino frosting and River Rose Gin pear cake.

Iowa Coffee Company (ICC) owner Tom Sibbernsen has been roasting coffee for over 20 years.  Sibbernsen originally got started in the coffee business with a friend in Omaha and then moved back to his roots in Iowa to start ICC.  He had a coffee shop inside of Des Moines' Mercy Hospital for 11 years and now sells his sought after beans through his website and at the popular downtown Des Moines farmer's market.

"I thought the collaboration was a great idea," Sibbernsen remarks.  "The reason I named my business 'Iowa Coffee Company' was not only because Iowa is where it was founded, but also because my business mission is to represent the core values of hard work, honesty, and friendliness that are characteristic of our state.  I know that Ryan and his team at MRDC share those values as well."

Burchett says there aren't many local artisan coffee roasters in Iowa and he was really excited about what Sibbernsen was bringing to the market.  "We thought it would be a great partnership to take fresh, locally roasted beans and combine them with our local farm fresh spirits."

"This was a great opportunity to collaborate with another locally focused Iowa business and combine our products to create something completely new," Sibbernsen says.  "It's very satisfying to see ICC's name not only on a coffee bag, but teamed with MRDC on a bottle.  Partnerships like this are a great way to help two quality businesses producing local artisan products expand their customer base within the state of Iowa."

Mississippi River Distilling Company is open from 10 AM to 5 PM Monday through Saturday and from 12 to 5 PM Sundays.  Free tours are offered to the public daily on the hour from 12 to 4 PM or by appointment.  The tour takes visitors through the entire distilling process.  Tours end in the Grand Tasting Room with free samples of products for those patrons over 21 years of age.  Mississippi River Distilling Company's next product, Cody Road Whiskey, will be released in December 2011.

A new TV feature is available on the USDA FTP site. The new feature can also be seen on USDA's YouTube channel and downloaded as a video podcast. See below for details.

FTP Download instructions:

The host: ftp://ocbmtcmedia.download.akamai.com

User name: usdanews

Password:  Newscontent1

Filename: Pork Prep English

The new file is in QuickTime Movie (H.264 ), MPEG 4, MPEG2 and HDV.

YouTubehttp://www.youtube.com/watch?v=JCrKpYpSLFM&feature=channel_video_title

video podcasthttp://itunes.apple.com/us/podcast/usda-down-to-earth-video-podcast/id461819504?uo=4

RSS feed: http://downtoearth.usda.libsynpro.com/rss

Please email bob.ellison@usda.gov if you have problems or suggestions.

Also, use this free ftp client if you have problems.

http://filezilla-project.org/download.php?type+client

FEATURE - USDA COOKING GUIDANCE FOR PORK, RED MEATS

 

INTRO: The U.S. Department of Agriculture has lowered its recommended cooking temperature for pork cuts and other meats. USDA's Patrick O'Leary has more from Washington, D.C. (1:57)

 

THERE'S A NEW RECOMMENDED TEMPERATURE AND PROCEDURE FOR COOKING PORK. THE U.S. DEPARTMENT OF AGRICULTURE SAYS THE NEW TWO-STEP PROCESS IS DESIGNED TO PREVENT FOODBORNE ILLNESS:FIRST, PORK ROASTS AND CHOPS SHOULD REACH A SAFE MINIMUM INTERNAL TEMPERATURE OF 145 DEGREES FARENHEIT, BEFORE REMOVING FROM THE HEAT SOURCE AND AS MEASURED WITH A FOOD THERMOMETER. SECOND, CONSUMERS SHOULD ALLOW A THREE-MINUTE REST TIME BEFORE CARVING OR CONSUMING PORK CUTS.

 

Dr. Elisabeth Hagen, Under Secretary Food Safety: So USDA's Food Safety and Inspection Service has determined that it is just as safe to cook pork, whole cuts of pork and other red meats to 145 º with a 3-minute rest time as it is to cook them to 160 º with no rest time. And this combination is sufficient to protect against pathogens such as Salmonella that could be found in those cuts of meat.

 

DURING THE 3 MINUTES AFTER MEAT IS REMOVED FROM THE HEAT SOURCE, ITS TEMPERATURE REMAINS CONSTANT OR CONTINUES TO RISE, WHICH WILL DESTROY ANY PATHOGENS.

 

Hagen: And so lowering the cooking temperature of raw pork, steaks, roasts, and chops by 15 degrees with the addition of that 3-minute rest time will provide consumers with a product that is both microbiologically safe and at its best quality: juicy and tender.

 

THE USDA SAYS THE SAME GUIDANCE APPLIES FOR ALL MEATS, INCLUDING BEEF, VEAL AND LAMB. THEY SAY THE SAFE MINIMUM INTERNAL TEMPERATURE OF 145 DEGREES SHOULD BE VERIFIED WITH A FOOD THERMOMETER.


Hagen: That's right, a food thermometer is really the only way to determine if meat has reached an internal temperature that ensures the product is safe to eat.

 

THERE IS NO CHANGE TO THE RECOMMENDED SAFE COOKING TEMPERATURES FOR GROUND MEATS, INCLUDING BEEF, VEAL, LAMB AND PORK, WHICH REMAINS 16O DEGREES FARENHEIT, OR FOR POULTRY PRODUCTS, INCLUDING GROUND CHICKEN AND TURKEY. THAT REMAINS AT 165 DEGREES FARENHEIT.

 

Hagen: To learn more, you can ask a food safety question at AskKaren either on-line or on your smart phone, or call the USDA's Meat & Poultry Hotline at 1-888-MPhotline.

 

IN WASHINGTON, FOR THE U.S. DEPARTMENT OF AGRICULTURE, I'M PAT O'LEARY.

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