The fine folks over at Packaging Services Company have graciously offered one of Finding Inspiration In Food readers a bag of Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks (6.8 pounds). To be honest once you’ve tried this product you won’t be buying any other brand ever again!
Whiskey Barrel® Charcoal originates from authentic Jack Daniel’s® oak aging barrels.
Barrels are emptied at maturity and a portion of the whiskey remains inside the wood. The charcoal briquet’s are made with these barrel pieces. Also included are smoker blocks which are cut directly from whiskey-saturated barrel staves, the blocks capture a pleasant mix of caramel, vanilla and wood notes and will impart an extraordinary smoked flavor to grilled foods. As seasons change, whiskey is drawn in and out of the oak wood barrel.
For more product information be sure to visit www.frontiercharcoal.com
-Leave a comment and tell us what you would love to grill using the a bag of Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks.
-For an additional entry become a Finding Inspiration In Food follower HERE. Be sure to leave a separate comment telling me your a follower!!
Contest ends Sunday, May 9, 2010 at midnight and I’ll post a winner that Monday morning.
1/2 pound (1 link) Kiolbassa Brand Smoked Sausage
4 ounces mushrooms, sliced
½ onion, finely chopped
1 bunch green onion tops, chopped
1 cup cooked white rice
1 ½ tablespoon Nut’n But Spice or Cajun Seasoning
While meat is resting; fry the chorizo then add the mushrooms and onions in a cast iron skillet over grill, cooking until done. Add green onion tops as well as the cooked rice to the mixture and sprinkle with seasoning.
To finish the dish:
Spoon chorizo rice in the center of the serving platter and arrange sausage stuffed pork loin around the perimeter.