The Tulsa Forum by TulsaNow

(http://farm4.static.flickr.com/3285/2824859594_576b2ce910.jpg)
Products hit the shelves of Reasor's on Monday!  Jenks store and the 17th and Yale location, then 12 more stores in the future.

For years we've sold our line of products all over the world through gourmet, fine meat, and culinary outlets, but our price-point kept us out of most retail outlets.  Finally after stories and articles about our products appeared in publications across the country, Reasor's made us a deal, and we are very thankful for the opportunity.   

Large bottle of spice $4.29
Large bottles of sauce $4.29

Yes, it's the most expensive BBQ sauce Reasor's has ever marketed (by about a buck).  We didn't want to comprise our formula and, bless them, Reasor's didn't want us to.  100% natural, no MSG, real fruit base.  Our rub is also 100% natural with no blending oils.  No flavorings or flavor enhancers, just real spices and herbs with a touch of the exotic.

20 Year’s of Top 10 finishes out of over 800 at the American Royal
(http://www.arbbq.com/images/logo.gif)
• Pork Shoulder 2nd & 7th using 3 Guys Smokin’ Smokin’ Spice®
• Beans Side Dish 3rd using 3 Guys Smokin’ Spice® and Smokin Razz®
• Chicken 5th using 3 Guys Smokin’ Spice®

The American Royal International BBQ Sauce & Dry Rub Contest
• Smokin’ Blues® (Hot Vinegar Division)
4th (2003), 5th (1999 & 2004), 7th (2001 & 2002), 8th (1998), 9th (2000)

• Smokin’ Razz® Regular (Mild Fruit Division)
2nd (2002) 3rd (2001), 6th (1999)

• Smokin’ Razz® Hot (Hot Fruit Division)
2nd (2004), 3rd (2002)

• 3 Guys Smokin’ Spice® (Hot Dry Rub Division)
4th (2000); 5th (2004)

Competition Highlights:
• 1995 – first year of BBQ competition entry (2nd place Pork Shoulder)
• 1998 – first year of sauce competition (Smokin’ Blues – 8th place)
• Each product finished in at least the top ten in its first year of entry
• 7 consecutive years with a top five finish in at least one category
• 12 top five finishes overall
• One top five finishes in 9 out of 10 years
• 10 consecutive years with a top ten finish in at least one category
• 18 top ten finishes overall
• One top ten finish in every year of entry.

Top Two winners in the Great American!!. . .Two years running.
(http://www.thinkbbq.com/images/gab2009.jpg)

• #1 for Smokin' Razz (2009)
• #2 for Smokin' Razz Hot (2009)
• #4 for Smokin' Spice (2010)

. . plus over 200 local and state awards.

Please put us on your shopping list next week.

I saw the topic title, and the first thing that came to mind was an image of three guys standing around smoking "product"

A while back they cam out with concept for a rub product that was extremely coarse ground, and the consensus was to call it "Smokin' Crack"

heh, at least that's not as bad as the "buttrub" that is setting in my pantry right now

I mix my own rub and use sauce sparingly.  If it's great 'que it doesn't need sauce, afterall  ;)  I've experimented with some fruit and chipotle chutney's and some honey based glazes this spring.  Best one so far was a blueberry sauce I came up with.  I love to tinker in the kitchen with my GF.  Take that any way you like.

countertops better be smooth....oh, sorry


 :o

Back to the topic at hand though, you start talking about Blueberry sauces and once again it makes me long for Steamroller's....sigh.

How about Reasor's in BA?

Please, tell me you don't start with ketchup as the base for your sauce!!??

ketchup is the foundation of almost all bbq sauces, but it's not the base.  The flavor base of the Blues is blueberries.  it is considered a vinegar category sauce. vinegars sauces are good with all things pork and poultry.

The Razz has a flavor base of fresh raspberry, and is considered a tomato category sauce.  Use on beef and "prepared" bold meats like sausage bologna.  One high-end steak restaurant we service mixes it with beef drippings and serves it as their signature steak sauce.  It's by far our biggest seller.

Black Gold hits the market this summer, and is a Blackberry based competition sauce.  It's surreal!

We will also be releasing a "table sauce".  This will be more for the pallet of the inexperienced BBQ'r.  It will be very much like a Head Country or KC Masterpiece with a touch more complexity, and no fillers, MSG, and will be made with real spices.

Most commercial brands incorporate MSG or blending compounds.  I have nothing against these, and they have their place, but when multiple products (like rub and sauce) are combined you multiply the effects of these compounds.  MSG is an effective natural flavor enhancer, it allows the use of lower quality ingredients and gives that mouth filling, salty, intense flavor. 

Blending compounds cause separate and distinct flavors that normally hit the pallet at different times to hit all at once.  If you blend a spice or sauce properly it does exactly what you want it to.  Blending compounds cover up mistakes and smooth out the edges of a poorly designed blend. 

These are all great on their own, but when you mix them with each other, and food you get all of the flavor of the sauces and rubs intensified, and you completely drown the flavor of the food. I like the taste of my food.

Nobody lives in BA.

They exist, but it isn't living.

Most sauces do.

Oh, sauce, you messy and inferior method of flavoring.

That's why there is tomato paste.  To get people off of the "ketchup-crack"!!


MSG is an effective natural flavor enhancer, it allows the use of lower quality ingredients and gives that mouth filling, salty, intense flavor.

You just made the case for me against MSG.  Get by with less real flavor.

Not to mention the sensitivity some people have to the stuff.

Good!  "Get off the MSG" and use natural products.  Buy Smokin' Foods Sauces and rubs!

As far a sensitivity to MSG, because it's a naturally occurring free gluten, it's impossible for you to avoid.  We don't add it because it's not necessary when using fresh ingredients, but no one can actually avoid it.

MSG occurs naturally in almost all foods. Some foods like tomatoes have very high concentrations of MSG.  Dairy products, meat and corn also contain relatively high concentrations of MSG.  If you like cheeses, especially natural hard cheeses like Parisian, Romano, and Asaiago, you are getting a butt-load of concentrated MSG naturally.  If you like bread, one of the byproducts of yeast is, yes you guessed it, MSG.  In fact, that's how they manufacture the additive, they culture it from yeast.

My wife claims that she gets a migraine if she eats anything with MSG in it, yet she will go to town on many foods that contain the compound.  She only gets the migraine if she knows it contains MSG, or if I tell her.  This works the same for my neighbor with COPD.  He claims that MSG causes him to become congested, but he eats it all the time.

Unless your diet consists of wood and metal, you are getting plenty of MSG every day.  Because it is associated as an additive for foods with high sodium content, the "effects" that most people encounter and attribute to MSG are probably more attributable to consuming half a shaker of salt (i.e. Chinese food).

Oh, and another thing to add about MSG.  If you ever go to the health store and see "Yeast Extract" in a product, it sounds healthy.  In fact some actually sell Yeast Extract as a supplement.  LOL!

This is MSG. 

MSG is good. Like salt, it imparts the flavor of umami. That's not to say it should be added to everything, but I don't mind if some is if it's needed.

Also like salt, it can very much be overdone.

And thank you, Gaspar, for making me regret my decision to not lunch on some excellent dry rubbed ribs on Monday. ;)

I plan to if I can find it.  Am always on the lookout for bbq related anything.

MSG doesn't bother me physically in the least.  Where I take exception is the addition to everything.  Absolutely wonderful - naturally - in all those foods and that is how it should be.  If lessor tomatoes can be used by adding a tsp of MSG, then shame on them.  Or chicken broth, or any of the flavored chips, etc.

I can get my own jar of the stuff, like I do with salt, pepper, basil, oregano and everything else.  

Quiet musings moment;
One of the curious things I saw was that US consumption of MSG has risen by a factor of 300 (not percent).  That is an irrelevant number in a vacuum, but it does seem to be kind of high.  I don't eat 300 times the Chinese food or parmesan or tomatoes than I did in the 60's.  (Maybe 100, but not 300.)

It seems there are a couple of other high profile items that have escalated dramatically in the last 25 to 50 years; high fructose corn syrup and aluminum compounds (as in anti-perspirants) and all the bad oils.  

I think the $64,000 question is whether our dramatic changes in some diseases (diabetes, alzheimer's, heart disease) are related to any of this kind of stuff (I am certainly not including MSG in this part of the discussion).  Every health researcher seems to be at a minimum aware of the topics if not working on them.  

Having watched a large family grow up, old and many die, I can see a very definite demarcation at a generational line that separates loosely into those who became adults before WWII and those who came of age during and after WWII.  All eating fried foods, animal flesh (more or less - if you count bologna as animal flesh) and all eating the similar foods.

The big differences appear to be in the oils used to fry (lard versus Crisco, butter versus margarine), the types of sugar (cane versus syrup) and the appearance about 30 to 40 years ago or so of aluminum in deodorants.  The older members used the old and busted (lard, butter, sugar, non aluminum deodorants) while the younger ones use the new hotness (Crisco, margarine, syrup and aluminum).  The old ones in general are living long, healthier lives, while us newbies are fraught with syndromes.  Oh, yeah, I forgot lethargy - newbies are sitting around more, but not just a huge difference - not a factor of 5 say.

I for one, am very curious.

Good questions.  Keep in mind that you only control a small portion of your health, and that is controlled through caloric intake and exercise (not so important what you eat).  Genetics and attitude are in control of everything else. 

My dad's advice on attitude (a wise old Cardiologist):
Fear and anger are toxic because they produce adrenalin, and adrenalin kills smooth muscle tissue unless it is burnt.  So if you're scared. . .run!  If you are angry. . .yell.  Bottling it up will kill you slowly.  Never stop moving.  If you argue with your spouse, parents, or kids, resolve it, because it's killing you, and them.  Any time you feel that "pang" in your heart, that's your brain telling you that you are dieing. Exert yourself when you feel this way. 

Wow!  That's some drift.

 

From barbeque to 42!!

I picked up a bottle of the Razz yesterday at 18th & Yale.  My GF and I enjoyed some on a little grilled chicken, it was excellent!

I also happened to chat with one of the managers at Food Pyramid when we were doing some shopping there over the weekend and mentioned the 3GS products, he said he was aware of them and is wanting to start a "made in Oklahoma" section in the store".

We've talked with Food Pyramid, and they want vendors to pay shelf-rent.  We won't do that.  We have 20 years of reputation behind the quality of our product.  We expect them to back down on our next meeting. 

BTW. . . Thanks to everyone who has purchased 3GS products from Reasor's.  We've gotten a ton of correspondence and the store managers are communicating that the products are selling extremely well.  They are going to start end-caps this weekend, and have some of us giving demos at the stores.

Hey guys, our "test" in Reasor's stores completed last week and we just got the results today. 

We kicked A$$.  We weren't too far behind Head Country, and way ahead of most of the others in sales.

We will be going into the remaining 16 Reasor's stores, and as we heard from our distributer yesterday, we will also be going into 20 or so independent grocery chains, meat markets, and specialty stores throughout Tulsa and Oklahoma City. 

Thanks to everyone that gave us a try.  The stores blew through the product, with multiple repeat purchases,  and that's what we needed.

Thanks again!
www.smokinfoods.com

Reasor's rocks, Food Pyramid not so much.  Reasor's is local Okie and Food Pyramid is from Missouri.  Good company but just doesn't have the grasp of all things Oklahoma. 

How about Crest over in OKC area?  In particular, the one on east 12th in Moore.  I shop there when stuck in city area.

Keep us posted about OKC sites.  It is easier to travel here than at home - less "honeydo" list.

Yes we are going to be in the Crest stores too.  ;D

I Qued Sunday night and was at my Reasors in Broken Arrow on East 71st. I looked for your product and it was not on the shelf. When do you expect it to be in my Reasors ?

We have a meeting tonight to hammer out the details.  To go into all of the stores at once would require that we roll out around $50,000 worth of product in a single surge, and we don't have the finances to do that.  So we are going to phase each store or region in on a weekly basis.

Thank you for the answer sir. I will be licking my lips in anticipation.

Good news, there's two Crests near the FMC's house in MWC.

Great news!!!
We just won a buttload of awards at the largest BBQ competition in the WORLD. Over 800 teams compete in the KC Royal every year. Teams come from all over the world!  We did not attend this year, but we did send some of our product line to compete in the commercial products categories.

Our Razz Bold & Spicy won 1st in fruit based, 3rd in hot!
Our Blues sauce won 2nd place in vinegar based, and 7th in fruit based!
Our regular Razz won 11th in tomato and 5th in fruit based!

And. . . a drum roll. . .Razz Bold & Spicy won 8th overall in the "Best Sauce on The Planet." Sure 8th would normally suck, but this is out of hundreds and hundreds of sauces from around the world, so it's not so shabby!

Who cares....

Seriously though, great job!!!

Yeah, but not quite good enough for 7th.  Damn the luck!

Great job and great product, I'm proud of you guys, that is a great showing at KC.  For those of you who have not bought any of the 3GS sauces, you are missing out.  Great stuff.

Okay, just put your product I bought at Savory Chef on a pricey pork shoulder.

Once I get it. I will try it on my 8 Hour baked Pork Ribs. I have been using Daddy Hinkle and it's time to try another.
And since we are Tulsa Now Forum Brothers.  ;)

Was at a little "Made in Oklahoma" store the other day and found a couple bottles of raspberry sauce from 3 Guys.  Bought it half price, according to the ticket.  Haven't had the chance to try it but will do so this weekend.

Ketchup base???  You couldn't start with tomato paste and leave out the 30% corn syrup??

I take really great pride in making things from scratch like smoking jalapenos from FMC's garden this year and making my own chipotle powder.  It's along that vein that I can't bring myself to use someone else's BBQ rub as I think mine is the best I've had. 

However, Smokin' Razz is some seriously great sauce. 

Crying shame or complete tragedy?  I haven't felt so sad since I broke a bottle of Sundown Wheat ;)

What were you thinking?  Why would you break that??  Even if it is ketchup based, it's bar-b-que sauce!!!

What's that stuff cost retail?  I only have the liquidation price reference.

Update. I smoked the pork shoulder using the aforementioned rub with cherry and adler for 1.5 hrs, then added water with additional rub as a braising liquid, basted the shoulder fat side up, and roasted the same at 250 degrees for 5 hrs. Turned out wonderful. Good job guys.  

(http://www.okfoodie.com/Images2/3%20GUYS%20SMOKIN.jpg)
(Tuesday, Feb. 15th, 2011) Warm up and get ready for outdoor cooking this spring and summer with Tulsa's top barbeque team, 3 Guys Smokin'! 3GS have won 200+ ribbons and trophies, including 15 top five finishes at the American Royal International BBQ Competition in Kansas City (the World Series in BBQ), competing against 500 plus professional BBQ teams and they've agreed to share some of their secrets with OKFoodie. Craig "Cutter" Dahlquist, Tim "Big Guy" Kelly and Tim "Poke Chop" Williams will demo their award-winning ribs and their tender, smoky brisket as well as 3GS' special cole slaw and "Royal" beans. It's Barbeque 101 with 3 Guys Smokin' and you won't want to miss a bite! Tickets are selling quickly. Get yours now by calling Sage Culinary Studio at 918-364-SAGE (7243).

Where is this Sage Studio?

By the Bixby event center.

OMG.....!!!!!!Corn Syrup.....The HORROR.....!!!!!!!!!!!!!!!!!!!! :o

Can I get this at any of the Reasor's locations in BA yet?

Not in BA yet.  Your best bet is Siegi's on 81st and Sheridan or Reasor's in Jenks.

Seriously folks, their product is pretty good. Used their rub again last night on a pork tenderloin and the fam loved it.

Seriously, I'm just to lazy to run all over town for a good rub. Wait what !

Our Smokin' Razz just won 1st place in the NBA!!!
(http://apuestasnba.com.es/wp-content/uploads/2009/11/nba.jpg)

. . .no not that NBA!

(http://smokinfoods.com/images/stories/86.jpg)

The competition was in San Diego.  We got word on Friday afternoon. 

Go get some at Whole Foods!

(http://smokinfoods.com/images/stories/pc050272%20150x200.jpg)

Congratulations

Is it still at Reasor's?

I was actually just up there today at lunch looking for it and could not find it.  The one over on 41st and 169

We had difficulty working with them, and we were too expensive.

Ketchup and High Fructose Corn Syrup is cheap. ;)

Meh, take Jeff out and get him laid.

So. . .we just got the trophies/cash awards today.  All I saw in the email announcement was the first place winners.  It was a pleasant surprise to see thats not all that we won!

Besides the first place for Smokin' Razz, we also won:
3rd place in the spicy category for Smokin' Razz Bold & Spicy
2nd in the vinegar category for Smokin' Blues (best dang vinegar BBQ sauce in the whole world IMO).

So...you don't use ketchup?

We use Ketchup, but we don't use the Ketchup with HFCS. 

We use only Hunt's which is a bit more expensive and quite a bit less sweet than the other brands.  HFCS makes bold flavors linger on the tongue, almost acting as a flavor enhancer.  We don't like the way it corrupts the pallet. You should be able to taste a sauce and then obtain a clean tongue after a sip or two of water or beer.

Our goal is not to make the healthiest sauce in the world, it is to make the best tasting sauce.  If that makes our sauce appeal to healthy people. . .Great!

Sounds good.

And belatedly - sorry - Congratulations!!!

Fresh Market stores will now be stocking 3 Guys Smokin' Sauces and spices.  The first one opens in a couple of weeks on 81st and Yale.  Stop in and check it out.  They are very well known along the East coast for excellent meat and seafood.

http://www.thefreshmarket.com/

(http://www.smokinfoods.com/images/stories/pc050274%20150x200.jpg)

Smokin' Razz Bold & Spicy Just won #4 in the world at the American Royal "Best sauce on the planet" contest in the specialty sauce division.

Woo hoo!

Congrats!

I have repeatedly sung the praises to this product. Get it.

(http://farm9.staticflickr.com/8380/8639877957_f1a2c0c68d_z.jpg)

Our classes have been selling out the day they are scheduled.  I'd love to see some of my fellow TulsaNow BBQ heads there.  We have scheduled an additional BBQ 101 class on the April 25th because tonight's is sold out.  This is the first class in our series (BBQ 101-106).  Each class includes dinner, drinks and basically us attempting to be entertaining while we share a ton of BBQ tips, tricks and secrets.

You can find an event for the class on Facebook:
http://www.facebook.com/events/223724614418961/

. . .or you can visit www.thestockpots.com

Each class is $45 per person.

3 Guys Smokin' presents their Culinary Smoke 101. If you have never attended a class with them this is a great place to start since it is the first one in their series. The guys will be bringing thier smoker and will share with you the tricks of the trade when it comes to types of grills, different woods to use, spices, marinades, BBQ sauces, cuts of meats, trimming your meats and more! The meal for the evening will consist of Royal BBQ Beans (a meal in its self ), Smokin' Cole Slaw, Bathing Brisket and Ribs!

$45 and you learn how to "trim your meat".

I am excited, but frankly am a little afraid of sharp objects around my meat.

I got circumcised when I was new born and couldn't walk for a year.   

We actually used to use the language "how to handle your meat" but some found that too suggestive. 

From the look of that pic, the bone was frenched...

Nope.  That was a rack we did at Bixby last year.  We do ribs at around 220 and pull them at 187.  When you remove the membrane from the back of the ribs (not doing so is a big mistake), they always produce a good 1/4" to 1/2" shrink.  The meat between the bones also puffs up, showing you exactly where to cut.

Um, the meat was frenched. But if you prefer puffy meat, that' okay too.

Any good tricks to trimming the silver skin?  That's the part I least like about doing ribs.  Maybe I just don't have a sharp enough fillet knife to do it.

Gaspar,

Would it be correct to assume 3 Guys Smokin' will be at the Bixby BBQ next week?

Sounds too much like a circumcision on the tin man

Nice catch!

Guido, have you used any of Red Arrow's "Skeet's Helper" on anything you've smoked?  Adds a nice kick to the ribs when I want something a little spicier.

I use it all the time, especially when my littlest wants to heat something up like his cereal. We wear big boy pants in our house. :) Seriously, since it has different peppers in it, the flavor is unique.

Each batch has been a little different.

For as much time as you spend making this product, you should think about getting it to some people like gassy for their take/use. It's good stuff Red.

Thanks but I only grow so many peppers per year.  If I give it all away, I won't have any for myself.  I use it every day.

I noticed no mention of three guys at Top That anymore.

Yes!  Super easy.  Lift up on the silverskin with the back of a knife, then use a paper towel (we call that BBQ pliers) to pull the whole thing off in one swift motion.  You should never get ribs with silverskin still on them.  If you do, go somewhere else!
[youtube]http://www.youtube.com/watch?v=hdFbJ-dxACM[/youtube]

Yes!  We'll see you there!

I want.  Red, bring me some at Bixby!

Seasonal.  We will be back when BBQ season rolls around this year.  They do seasonal products (like BBQ or Octoberfest), and they also do regional, so the stores down in texas or up in Missouri have regional ingredients in the menu.  The location in Dubai has stuff like goat, and squid. The idea is to give owners the flexibility to add items with seasonal or regional appeal.

Good stuff, thank you!

This weekend will be magical.  Come and see us.  We will be in the same spot as always, but this year we are welcoming some special guests. . .thats right. . .
(http://i2.ytimg.com/sh/mLFK_qURqKY/showposter.jpg?v=50ce1596)
Myran, Aaron and Tuffy are expected to be around as well as several grand champion competitors you have seen on the show. 

Here are some simple directions to find the TLC BBQ Pitmaster's tent:
1. Go to the 3 Guys Smokin' tent (same spot every year).
2. Eat some of our Que, and vote for us in People's Choice.*
3. Buy a bottle of our sauce and tell a friend to do the same.
4. Look directly across from us, and you will see the Pitmasters tent.
*Please do not skip any steps.

Get there by 11am by the latest. Taster kits go on sale at 11:30 and sell out fast.  There will be about 50 teams offering BBQ to the public this year.  There are more than 100 teams competing. Lots of good music and fun for the kids.  I have also ordered some fantastic weather from Travis.

When I went to Perry's for some wood chunks and pork butt yesterday, I decided I'd try 3GS rub.  Pretty good on some country style ribs I did last night with the blues sauce.  Today is the real test, brisket, pork butt, and ribs.  Butt and brisket have been on the smoker since 9:30, should be getting really happy about now.

Let us know about your butt Conan.

It's not "barbecue" but  baby back ribs in a crock-pot with Smokin' Razz is good stuff.

Edit:
spelling

I am becoming less and less interested in smokers and overpowering rubs and marinades. Not to slight them, but whatever happened to letting the meat speak for itself instead of flavoring the crap out of it?

It wasn't overpowering.  We put in one jar of sauce and then added enough water to completely cover the ribs and let them cook on low for about 5 hours.

I didn't mean to suggest the sauce was overpowering. I like that stuff. My point was more about keeping things simple, like your using crock pots or braising/roasting techniques to cook meats like I do. Spending 14 hours cooking (wet nursing/babysitting) a brisket on a smoker, rather than using an oven which takes a third of the time with little appreciable difference, is making more sense to me. The added bonus is that my guests hardly know the difference--and probably do not care. 

Smoke with pecan only.  That will give you that tiny smoky flavor but it will never get to the point where it overpowers.

Results were excellent.  Cannon_fodder's brother-in-law said hands-down the best ribs he's ever had.  Excellent added flavor to the pork butt and brisket.  Slightly different than my own rub as I use some Hatch chile powder in mine and rarely add brown sugar.  I also layer mine on rather than mixing the rub prior to applying.  But honestly, I was just as happy with the result. Good stuff Gaspar!

Also, the sliver skin drill you shared was a big help.