Today I have the opportunity to review Tassleberry Farms Strawberry Marinade and Strawberry BBQ Sauce. As you can see from the below picture, the product is attractive and well labeled.

Now when I picture strawberries in any type of product I envision sweet, fragrant strawberries that will add to the overall product and accommodate the end product that is used on.

Unfortunately that was not my experience with the Tassleberry BBQ products. In preparation for this experience I purchased some fresh pork chops and used the above marinade on them. The marinade is very pungent and had a very vinegar and pickled strawberry taste. I decided to go ahead with the review to see if this marinade would have a different taste with the end product..

 Later the pork chops were smoked and I added the Strawberry BBQ sauce in the last 30 minutes of smoking. I found the BBQ Sauce to be very bitter and had the consistency of a tomato paste rather then a BBQ Sauce. I continued with the test to see what the pork chops would taste like in the end.

When I brought the pork chops to the table the aroma was incredible. But that’s where it ended. The marinade and sauce both caused the pork chops to be un-edible. No one in my family was able to get over the first bite. $23 in pork chops ruined.

Due to this experience I would NOT recommend this product for use. I don’t make this recommendation lightly. I know the passion and desire that goes into creating a product and then wanting to share it with the world, I guess that’s why my BBQ Sauce has been 7-years in the making and will continue to be until I’m satisfied with the end product. I think this is an acquired taste product, just not one I would use on any barbeque I would prepare.

I hope Tassleberry Farm re-evaluates this product and makes some major changes, otherwise, in my opinion; this product will not make it on the market for long. I for one was very disappointed.

So it was no big surprise that I would have to try a seasoning whose motto is “Everything Should Taste like Bacon!” Of course I’m talking about a seasoning known as “Bacon Salt”.
Bacon Salt is the brain child of Justin and Dave who love grilling, hanging out with family and friends and of course eating there favorite food bacon! (my kind of people!)

While on a business trip Justin and Dave were sitting down for dinner and eventually, the conversation turned to their favorite food bacon. It was then that Justin told Dave and another coworker named Kara about his idea for Bacon Salt. Kara, who is a vegetarian, loved the idea. Dave, a card-carrying carnivore and Midwesterner, loved it even more. Even the waiter at the fancy restaurant they were eating at loved the idea. And so the quest began to find the ingredients that would be needed to create Bacon Salt.

The reality of the creation and marketing of Bacon Salt was made even clearer when Dave’s young son Dean provided the first round of their financing with a wining $5,000 video on America’s Funniest Home Videos! The creation of the first Bacon Salts: Original, Hickory and Peppered were introduced to family and friends so the tasting and refining could begin. Some of these testing parties are documented on their site and blog showing people eating their favorite’s foods with the addition of Bacon Salt, from vegetables to the unthinkable ice cream, Bacon Salt was put to the test.

So with hearing the story, reading the reviews and watching the videos I decided being the bacon loving coinsure that I am, I had to try this stuff! I made contact with Justin and a couple of days later I had in my position the three created blends. So my next quest, what to use them on?

I wanted to test Bacon Salt on foods others hadn’t yet reviewed it on. This wasn’t an easy task having seen the Bacon Salt Blog and the reviews posted of all the foods it’s been used on. In the end, my family and I decided to test Bacon Salt on Twice Baked Potatoes, Bossman Smoked Meatloaf and Hog Apple Beans. With that said, here are the results:

Twice Baked Potatoes with Original Bacon Salt

Smoked Meat Loaf with Hickory Bacon Salt

Smoked Hog Apple Beans with Hickory Bacon Salt

The results my family and I experienced can be summarized in one word: WOW!! Bacon Salt was such a big hit in my home that I had to contact Justin and let him know that his product is out of this world. When I related my experience you could almost feel Justin smile on the other side of the phone when he explained that my experience is just one of the many they receive on a daily basis from fans from all over the nation.

I know from my experience that my family and I were smiling and enjoying this new found ingredient that will go along way in adding bacon flavor to all BBQ contest foods and other dishes we love. I think the fun part of this review was thinking of all the foods we wanted to test it on and see how it tastes. We haven’t tried it on Ice Cream, and seriously doubt that I will, but I do know that if you try this I believe you will have a smile on your face just as my family and I have experienced!

Go to Baconsalt.com or call Justin and tell him The Bossman sent you calling for some “Bacon Salt” and I’m sure he will point you in the right direction to find it in your local community or have it shipped directly to your front door step! Smoke On!

Chuck Marting (Bossman)

Before finding the Chile Twister, I painstakingly used a paring knife to core the jalapeños. This task took a long time and sometimes made the preparation time an all-day event. I had seen similar devices used by others who made their own, but for someone not as talented with metal as others are, this was not an option for me.

On my journey to find the perfect tool, I went to http://jalapenocafe.com/ and discovered the perfect tool to help make our favorite appetizer! The chile twister is used by slicing the top of the jalapeno off and then piercing the center with the triangle shaped end of the tool into the center and then using the “chile” handle; begin rotating the tool to make circles in the jalapeno.

What this action does is remove the seeds and membrane within the jalapeño ,which allows you to fill the pepper with your filling and prepare them for smoking or grilling. I was able to core 50 jalapeños in 20 minutes! Compare that with coring 15 with a paring knife in an hour, and I think you’ll agree that the cost paid for itself with the first use!

So does this mean the only thing its good for is jalapenos? Not at all! My children, though tempted, haven’t tried the ABT because it is a jalapeno, so we used baby bell peppers and stuffed and cored them with the twister. It worked very well. We are now talking about using it to make stuffed tomatoes.

You can purchase the Chile Twister at the Jalapeño Café for $5.99. They’re running a special where if you buy five, you get one free. I figure if you’re going to buy one, you might as well buy the special package and share with friends!

Until next time, I hope this review helps and gives you the ability to try something a little different to help impress your friends and family!

Before testing, I visited Rod’s website to try and learn a little about the rub and about the creator himself. I enjoyed reading the history behind Rod’s Rub and learned quickly that we share a few things in common. First we both have careers in Law Enforcement, and second were both hockey fans. One difference? Rod played professional hockey for the Detroit Red Wings (I’ll forgive him – I’m a diehard Avalanche fan!).

According to Rod’s website, he was injured while playing hockey for the Red Wings and later started in the law enforcement profession. Like most BBQ aficionados, he has a deep passion for food. What I found interesting was that it was through his business contacts he established as a law enforcement officer that his knowledge and expertise in combining spices were called upon. He created several rubs for a friend who owned a restaurant, and ended up later sharing these same rubs with family and more friends. He eventually found himself packaging and producing these rubs for the rest of the world to enjoy!

When I first opened the bottle of Rod’s Rub Original, I treated it as I do any rub I’m deciding to use … I smelled it! I do this first trying to guess what the make-up of the rub is and what I would like to use it on first. Immediately I could smell garlic, paprika, brown sugar and pepper. I then tasted it, very good and my assessment was right on from what I tasted and I could read on the label of the rub.

Like any creator of a rub or spice mix, there are obviously more ingredients that remain known only to its creator and in the right key proportions, after all that’s what makes each and every rub unique in and of itself.

I used Rod’s Rub Original on a turkey that I honey brined for 12 hours and then slow smoked using Cherry wood pellets. The end result?  The turkey turned out very moist with Rod’s Rub complementing the overall flavor and skin of the finished turkey.

To me what makes the perfect rub is a very precise amount of salts, spices, aromatics and sugars. Too much of one ingredient can overwhelm a dish very easily and ruin it. This is not an easy thing to accomplish. Many individuals, including myself, spend years perfecting rubs and sauces. This is what makes each of them unique. Due to this labor of love, anything the rub is placed on is enhanced, the flavors intensified helping to create a memorable final outcome of the dishes prepared.

Bottom line, was the Bossman impressed? Yes I was VERY impressed. I too have a rub I’ve bottled in much the same way that Rod has done. I can honestly tell you, having won awards in competitions for my chicken, I would use and recommend Rod’s Rub without hesitation. In fact, I have now added Rod’s Rub to my arsenal of spices and rubs for contests, home demos, catering and family occasions.

Do yourself a favor … before your next grilling or smoking adventure, go to Rod’s website (http://www.rodsrub.com/) and order a couple of bottles. I think you’ll find that it will be a site you add to your favorites so you can easily go back and order more rub before you run out!

The thermometer I chose is a product produced by Thermoworks, which is a company based out of Orem Utah that specializes in the production of the most accurate thermometers available for the consumer in both the commercial and residential market. These thermometers range from the common dial thermometers to high tech infrared thermometers and thermo guns.

The one I chose is the Super fast Themopen. This thermometer is the one instrument I have used and seen used at most major BBQ competitions as well as being used by stars on the Food Network!

One of the key features of the Super-Fast Thermapen is when used it needs only 4 seconds to give an accurate internal reading of any food you submerge the probe into. The Thermapen has a big digital read out, making it easier to see and determine the internal temperature of the food being prepared. The food probe easily folds into the instrument helping to prevent breakage

When purchased the Thermapen includes a certificate with actual test data to show that your unit is calibrated, accurate and ready for use. The range of temperature the Thermapen covers is -58F to 572F.

A key selling point for me was the personal endorsement given by my local health department when my wife and I applied for our catering license. We were told that Thermoworks reputation was a well known in the Culinary world.

I have used my Themapen now consistently at competitions, barbeque schools and home cooking for about two years now. I’m well pleased with its performance and its durability. Ive used it in the middle of snowstorms,and during downpours of rain, and without fail it has worked as well as it did the first time it was put to use.

The current cost of the Thermapen is $89 plus shipping. Save yourself the headache and go directly to www.themoworks.com to purchase the Thermapen. I’ve been to EBay, Shopzilla and others trying to find a better price, and trust me the knockoffs CANNOT compare to the Original Themapen! For larger quantities or group buys contact Themoworks directly at 1-801-756-7705 to inquire about group discounts.

Chuck Marting (Bossman)

What I want to do is give you a basic list of tools I’ve found to be invaluable when participating in competitive barbeque contests and in preparation and cooking of barbequing for family or catering customers.

• Tongs- In my book this is the most valuable tool in my barbeque arsenal. The last thing I want to do is puncture food on my smoker or barbeque and loose the heavenly juices contained within the food. Using tongs helps in turning, moving, removing and positioning your food without puncturing or damaging it.

My recommendation for quality tongs that will last and not become damaged after a few times of use would be to purchase them from restaurant equipment supplieier, Costco, Sam’s Club or any kitchen outlet resource. Cost can range from $1-$2 dollars a piece and they can be found in various sizes and styles.

• Protective Gloves- No matter what kind of smoker, charcoal grill or gas grill you have, it’s a good idea to have some sort of protective gloves to help place, move or remove items from your grill.

Gloves come in different styles and provide varying levels of protection. You can find thermo gloves, leather gloves and various other styles that are made specifically for high heat and food preparation.

What I have found that works well, lasts and holds up to the abuse I put them through between contests and catering gigs is a pair of leather welding gloves. You can generally find a good pair of welding gloves at your local hardware store or welding supply company. They average in price anywhere from $15 and up.

• Thermometer- Even thought you may have a temperature gauge on your grill or smoker, the fact is they can be off in temperature or break over time. Because of this I don’t put a lot of weight in these gages and use a hand held thermometer. You can pick up a basic gauge at your local grocery store, hardware store, kitchen supply or even on the internet, but for me and in my experience you can’t beat the Thermopen (http://www.thermoworks.com).

If you barbeque a lot or you plan on doing it for a while a Thermopen is the way to go. The initial investment for the hand held digital probe gauge is $85. What makes the Thermopen a big choice among competitive barbeque competitors is the convenience and accuracy. It only takes three (3) seconds for an accurate reading from the Thermopen. For my money this is the way to go and will pay for itself with the frequent use it will get.

• Disposable aluminum pans- In my opinion these pans are worth their weight in gold. They’re light weight, convenient and make for easy clean up. You can find these at any grocery store, but if you plan on doing a lot of barbequing you might be interested in buying in bulk. I have found a set of 30 disposable pans at Sam’s Club and Costco for $8-$10.

• Spray bottle- Last but certainly not least is the plastic spray bottle. The value in having a spray bottle is one that should not easily be overlooked. Most individuals will find it invaluable for those occasional flare ups we experience while grilling from time to time.

More commonly though, I use spray bottles to help add flavor to the food I’m smoking or grilling. A mop or sop that can be sprayed will be easily applied with a spray bottle. If you’re a regular at my home or have me cater barbeque at your site, you will see several of these spray bottles being put use containing anything from apple juice to Dr. Pepper. You can find spray bottles at your local grocery store or hardware store. Average cost ranges anywhere from .75 and up.

Well, that’s it! This is what I have in my arsenal of barbeque tools that I cant live without and helps me in preparation of the best barbeque I can make. With a little preparation and homework you can make barbequing a safe and enjoyable hobby that can be passed on from generation to generation.