The Cure for the Common Barbeque
After years of providing treatment, the Bone Doctors’® have finally found the cure - for the common barbeque, that is! With their unique flavor medley of savory spices and natural ingredients, Bone Doctors' BBQ sauces and Premium Spice Blend provide a delectable departure from the monotonous taste of simple seasonings, all without preservatives, artificial flavoring, coloring, corn syrup or high fructose corn syrup.
Used as a marinade, baste, rub, or finishing sauce, the palate-pleasing elements in Bone Doctors' BBQ products deliver maximum flavors that enhance, rather than mask, the natural essence of all your grilled delights - whether they be chicken, pork, beef, seafood or vegetables.
Accept no generic substitutes when it comes to your BBQ sauce. Bone Doctors' sauces are the authentic prescriptions for superior taste. Give your cooking sensations the flavor they've been ailing for - Give them Bone Doctors.
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Hey Guys! I met you at the Richmond Food and Beverage Expo 2 weeks ago. I enjoyed talking to you and learning about your sauces and your company. I wrote an article about the Richmond Expo and included your sauces in my blog. You can check it out at https://wp.me/p2yoMO-F3 You can use any of my review of your company for your own personal use, no problem. You can find me on Facebook at Wine Splash or my personal profile.
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We made Pastrami this weekend as we get ready for tonight's championship game. This recipe is too good not to share! Pastrami Source: Barbecue Bible - Rubs and Marinades - Steven Raichlen 3 tablespoons coriander seeds 8 cloves garlic, minced 2 tablespoons black peppercorns 2 tablespoons yellow mustard seed 1 tablespoon white peppercorns 5 tablespoons coarse salt 3 tablespoons dark brown sugar 5 tablespoons paprika Get out your little electric grinder and coarsely grind. We applied this to a store bought corn beef brisket which was soaked in tap water for 24 hours before applying the pastrami rub to get rid of some of the salt. After generously applying the rub, the brisket was loosely wrapped in cellophane then placed in the fridge on a rack for 48 hours. The dry brined brisket was then smoked for three hours at 225 degrees before wrapping in foil and finishing in the oven 3 hours at 225 degrees. This rub can be used to make beef pastrami or as discussed in The Barbecue Bible, one can also make salmon pastrami, turkey breast pastrami.
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The Bone Doctors were honored to meet Commonwealth of Virginia Governor Northam yesterday!
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The Bone Doctors will be at the Virginia Food & Beverage Expo at the Greater Richmond Convention Center tomorrow!
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