It’s that time of year to fire up the BBQ pits and invite everyone over. Or if you’re like us that’s all year round, but now is when it kicks into full swing. The pool is finally warm enough to swim in woohoo!!

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

Enter to win a bag of Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks:

-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!!

-For an additional entry blog about this giveaway. Be sure to leave a separate comment for this as well as a link to your post.

Contest ends Sunday, May 9, 2010 at midnight and I’ll post a winner that Monday morning.

Good Luck!!

JACK DANIEL’S and OLD NO. 7 are registered trademarks used underlicense to Packaging Service Company, Inc. This contest is courtesy of Packaging Service Company, Inc. and Jack Daniel’s(r) Whiskey Barrel(r) Charcoal and is NOT being offered by Jack Daniel’s(r), Lynchburg, TN.

I’ve got the perfect recipe for you to try once you get yourself a bag of this Jack Daniel’s Whiskey Barrel Charcoal and Smoker Blocks. It’s a recipe my dad designed for the state rice festival and won him an award this past year so I hope you give it a try. It’s easy to prep ahead of time so you can spend time with your guest.

Sausage Stuffed Pork Loin with Chorizo Rice
(Adapted from Buddy Toepfer)

1/2 pound (1 link) Kiolbassa Brand Smoked Sausage

2 (6 inch) pieces pork loin (you can also use chicken breast)
2 tablespoons Teriyaki basting sauce
1 tablespoon Nut’n But Spice or Cajun Seasoning
Cut the sausage in half lengthwise. Cut a slit into the middle of the loin and insert the sausage slice, use toothpicks to hold together if need be. On a BBQ pit or grill, brown the loin until grill marks appear then brush with basting sauce and turn. When loin is cooked thoroughly through, sprinkle on the seasoning. Remove from grill and allow the meat to rest before slicing.

Chorizo Rice

2 links of Kiolbassa chorizo (or a high grease content chorizo)
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.

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