The Texas Gulf Coast BBQ Cookers’ Association meeting is tonight, September 6, at 7 p.m. at the VFW Post 10352.

The big boss here at Texas Pepper Jelly and Texas Rib Candy, Craig Sharry, is himself a participant, past winner, and administrator, which doesn’t surprise me at all; his products are so awesomely delicious, it’s just inconceivable that anybody could surpass him!

TGBCA, along with Texas Pepper Jelly and Texas Rib Candy, is on Facebook, so by all means follow them and keep up with the delicious world of bbq!

I hope you are all grilling out tomorrow; the weather is supposed to be lovely here and I stocked up on grillable meats at the grocery store this afternoon. We’ve got about half a bottle of Rib Candy left, so we’ll be emptying that, for sure. We’ll be feasting on pork ribs, chicken, and hamburgers, along with baked beans and potato salad, all of which contain Texas Pepper Jelly.

You might say that although my family lives in Indiana, our kitchen and taste buds live in Texas.

We’re having grilled chicken tonight, and we’re using the rest of our bottle of Texas Rib Candy on it. This won’t be the first time we’ve used Rib Candy on chicken, either. So far, we’ve used Rib Candy on several kinds of meat, but my family seems to like it best on pork ribs and chicken.

It was after reading the review of Texas Rib Candy on Shylah’s blog that inspired me to grill some chicken again tonight. The pictures and descriptions on Shylah’s blog made me so hungry for grilled Rib Candy chicken again! She wrote that she almost licked the stuff off the basting brush. I confess that I actually did, although I did manage to wait until after I was finished basting the chicken. Germs? I was past caring.

The chicken is thawing as I write, and tonight after work we’ll fire up the grill and put the chicken on. I hid what’s left of our last bottle of Rib Candy behind some leftovers in the refrigerator so the kids wouldn’t find it and use it on lunch meat – shut up; it’s awesome on lunch meat! – and I just finished making Spicy Potato Salad to go with the grilled chicken.

Oh, and how will I cut up the chicken before slapping it on the grill? With my awesome Messermeister poultry shears, that’s how.

Come on over; we’ve got enough chicken and potato salad for a crowd. Isn’t that how the best cookouts are?

Grilling season is, indeed, winding down, and that’s all the more reason to break open the Texas Rib Candy – with or without the peppers – and feast on the best grilled pork, beef, chicken, veal. . . . heck, frog legs and ostrich cutlets. . . in the whole wide world.

Texas Rib Candy is – and I’m not exaggerating in the least – the best damn stuff to put on your meat that you will ever find. If you searched the planet all your life, you wouldn’t find anything that even compared to it. Rib Candy is well named. It’s honestly and truly Rib Candy. CANDY for your ribs. Or chicken. Or frog legs and ostrich cutlets.

Everyone who eats your grilled delights will agree.

Invite everyone you love over for a cookout. Do it soon. Summer’s winding down, and Rib Candy is too good not to share.

I’m really excited about Texas Pepper Jelly’s newest product, Texas Rib Candy! And now I’m even MORE excited because Texas Rib Candy gives you more choices than ever: now you can get it with the fabulous peppers, or without!

Here’s a note from Texas Pepper Jelly’s awesome big boss, Craig Sharry:

Here at Texas Pepper Jelly we are always trying to think of something new for our customers. A couple of months ago we introduced our new Texas Rib Candy. The response was huge. Honestly, I knew it was good but I never imagined the type of success that we have seen already from this product.

PS … I almost forgot. Texas Rib Candy also comes in three fantastic flavors. Apple , Apple Cherry and Mango. And you can get with or without peppers. Be sure to try one of each!

“We owe our big brains to cooking,” and grilling is one of the tastiest ways to prepare our food. Here at Texas Pepper Jelly, we are all passionate about grilling, and found the video at the bottom of this post absolutely awesome!

There are all kinds of rumors and old wives’ tales about carcinogens in grilled meat, and while it is possible to create carcinogens if you char and overcook your meat, grilling done properly has no such dangers involved.

Have you ever wondered how different kinds of woods, charcoal, etc, affect the flavor of the meat? Do you know why meats change color when they’re heated?

We’ve all heard that all meats have dangerous bacteria in them, and that unless we eat our meat “well done,” we could be in trouble. Is that really true? Do the bacteria live ON the meat, or IN the meat? Is it true that hamburger is more risky than a steak, rack of ribs, or slab of tuna?

The answers to these and other questions, along with a ton of fascinating information, can be found in the following video: “Is BBQ Good For You?”

Take notes. It’s awesome.

player.php?videoRef=LS_100629_BBQ-Meat-Safe

Remember, cooking is science. Lab science. Never forget that.

Shiitaki mushrooms are so yummy good, however you fix them, but this recipe turns those huge thick slices into deliciousness beyond any comprehension!  Oh, and once again, it’s those simple, easy-to-make foods that are so often the best.

Ingredients:

As many thick slices of shiitaki mushroom as you have hungry guests, plus a few extras.

1 bottle of Texas Rib Candy

What to do:

Fire up the grill, and slap down the mushroom slices.  Heat thoroughly; char a little if you like ‘em that way.  Just before removing from heat, brush on the Rib Candy.

It’s really all the condiment you’ll need.

Serve.  Eat.  Smile.  Repeat.

Texas Rib Candy can’t be beat.

For one thing, the name of this dish is funny.

For another thing, it’s also fantastic!

Best snack in the world, according to my kids.

Ingredients:

1/4 cup melted butter (Don’t use margarine)

24 ounces of cocktail peanuts

1 oz of Texas  Original Barbecue Rub

What to do: 

Put the nuts in the crockpot and pour the butter over them.  Sprinkle with the Texas Original Barbecue Rub

Cover, and cook on low for about 3 hours.  Turn to high and remove lid.  cook another 15 minutes.  Stir occasionally.

Serve warm or cool.  It doesn’t matter, because they’re delicious either way.

Short and sweet, as so many genuinely delicious dishes are.

This one should have been a no-brainer, considering how my entire family is hopelessly and happily addicted to all Texas Pepper Jelly products, but we grilled out tonight and did a little experimenting.

Plain old generic store-brand BBQ sauce is ok, but not spectacular.  However, mix the Texas Pepper Jelly flavor of your choice with it and you’re not just eating BBQ ribs; you’re feasting on the nectar of the gods.

We only had three jars of pepper jelly left in the pantry, and we used all three of them.  Kroger-brand barbecue sauce has never known such ecstasy before.

And, as always when Texas Pepper Jelly is part of the recipe, there were no leftovers.

The results are up at the International Barbecue Cookers Association, and our very own Texas Pepper Jelly CEO Craig Sharry is # 1 in both Pork Spare Ribs and Overall Standing!

He also placed high in both Brisket and Chicken, making him the official  International Barbecue Cooker’s Association GRAND CHAMPION !!!!!

International Barbeque Cookers Association’s purpose is to develop and bolster equitable competitive Barbeque cooking internationally.

We give competitive cookers the peace of mind when their product is placed in the judging area.  IBCA shall know no boundaries nationally or internationally.

Craig Sharry’s awesome Texas Pepper Jelly products are superior in every possible way; each order is made up fresh and sent out fast so your family doesn’t have to wait very long to get their hands on that Texas Habanero Salsa, all those wonderful pepper jellies and rubs, and those grilling sauces. . . mmmmmmm.

Here in the midwest, springtime means the good weather is now interspersed with the cold weather and the rain, but on those good days, you can smell the BBQ all over the neighborhood.  Most of my neighbors won’t use anything but Craig Sharry’s bbq rubs now, and my sister’s family feasted on grilled chicken with Craig’s Spicy Peach grilling sauce last night.

In other words, I’m not surprised in the least that Craig Sharry is the new Grand Champion of the International Barbecue Cookers Association, for nobody on this earth – and this was an INTERNATIONAL contest – puts his heart and soul into creating sumptious food for the rest of us to enjoy like Craig does.

Congratulations, Boss!  We’re all proud, but none of us is surprised.  We KNEW your products were the best!

Texas Pepper Jelly’s Texas BBQ Rubs are awesome for your outdoor grill, but they’re also awesome when you’re cooking “regular” in your kitchen, using your stove or oven.

Just season your roast, chicken, turkey, fish, etc. as you would for the grill.  Let it “set” in the refrigerator overnight, well-wrapped.  Then cook as you would ordinarily cook it – boiled, baked, broiled, fried, breaded (or not), or grilled – outside or inside. (Some of those “fancy” stoves have a grill.)   This even works with your crockpot!  Texas Pepper Jelly’s BBQ rubs will turn your ordinary dinner into something EXTRAordinary, and your family will  never put up with the old ways again.

I’m using Texas Wild on our baked salmon tomorrow night.  It’s in the refrigerator as I type, becoming so much more and better than ordinary plain baked salmon could EVER be!