Texas Pepper Jelly is proud to announce a new product, and it’s so awesomely good I’m going to let the big boss himself, Craig Sharry, tell you about it:

Hello Texas Pepper Jelly fans.  I hope this newsletter finds everyone happy and doing well.  Charlynn and I are doing fine and looking forward to a busy summer.

After months of testing I am happy to announce our newest Texas Pepper Jelly product.  Now available:  Texas Rib Candy. This new product is fantastic. It is the easiest thing I have used on ribs in a long time.  Not only is it easy, it is a winner as well.  Every time I have used it during competition I have placed, and that, my friends, is what it is all about.    I love it, judges love it and I know you will love it as well.  It as easy to use as opening the bottle and pouring. It really is that simple.

Our initial plan was to create a product that was not just good on ribs, but a product that was “great” on ribs.  Well we did that.  This product makes any kind of rib a winner.  You can use it on spare ribs, baby backs or country style.  All you need to do is pour it on the rib the last 15 minutes of cooking time.  If you want a more robust flavor add it your ribs when you wrap them in foil.  Then add again the last 15 minutes, and  then sit back and watch those ribs disappear.  Your friends and family will think you slaved hours to make something this good.

The best thing is,  our plan provided a bonus we never thought about.  Texas Rib Candy is great on everything.  This stuff makes chicken rock.  Pork Butt just loves it.  And don’t forget to try it on ice cream.  The best part is you can just open and pour.  Honestly, that’s about as easy as it gets.

So here’s the deal.  July 4th is just around the corner.  Order your Texas Rib Candy today and be the hit of the summer BBQ party.  Amaze your friends.  Impress your family.  Be the hit on your block with your bbq ribs. But you must order now to ensure delivery before the holiday.

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As always, it has been a pleasure to serve you our customers.  I hope you enjoy our newsletter and if you have not tried our product, what are you waiting for?  Trust me, you’re going to love it!

Until next time,

Craig Sharry

PS … I almost forgot.  Texas Rib Candy also comes in three fantastic flavors.  Apple Habanero, Apple Cherry Habanero and Mango Habanero.  Be sure to try one of each!

(by the way:  if you subscribe to the Texas Pepper Jelly newsletter, you’ll notice that Craig has divulged his secret, award-winning rib recipe for you.  Craig wins big time every year with his rib recipes, so if you sign up for the newsletter and use that recipe, your family and guests will never stop talking about how good your ribs were.  Ever.)

If you haven’t already signed up to receive Texas Pepper Jelly’s newsletter, I strongly advise you to do so.  You’ll get not only advice, information, and recipes; you’ll also get discount codes and freebies!

Here’s the newest newsletter, straight from the pen of Texas Pepper Jelly’s CEO, Craig Sharry:

Stop.  Before you read this newsletter, take a minute and send this to 10 of your friends or family members.  They will be glad that you did. You will be glad that you did.  Everyone will be happy. (Seriously, do as he says!!!)

Hello Texas Pepper Jelly fans.  I hope this newsletter finds everyone happy and doing well.  Charlynn and I are doing fine and looking forward to a busy summer.   Recently I had a few free minutes and was flipping the TV channels when I saw something that got my attention. It was one of those food channel shows where they talk all about new products and such.  This particular show was talking about the “new” rage of sweet and spice mixed together.  So I decided to give it a shot to see what all the fuss was about.   The truth is other than maybe some new products the “new rage” is nothing new.  Heck all they had to do was ask any of our customers and they could have found out sweet and heat has been around awhile.  Here at Texas Pepper Jelly we have been working on the sweet heat concept for about 5 years.  So whats all the fuss about?   I can tell you this it was interesting to see some of the new products on the market such as spicy cookies and ice cream with hot pepper flavoring inside, but if anyone has been listening we have been talking about this kind of stuff for years.  I can remember when we first started that one of our customers ordered a lot of Apple Jalapeno.  I finally asked them where is all that Apple Jalapeno going?  The answer was simple.  Their 6 year old granddaughter was putting it on ice cream.  Now if a 6 year old knows our product is good every body should be giving it a try.

Over the years we have heard of a lot of uses for our jellies.  Let me give you just a few examples.  It has been used on cookies, ice cream, hot dogs, hamburgers, pizza, biscuits, sandwiches, peanut butter, chocolate, chili, ribs, chicken, cake, pretzels, chips, cream cheese, egg rolls, chicken nuggets, iced drinks, lasagna, pot roast, soups, spam, pasta salad, sausage, pizza rolls, cheese sticks, and many, many more items.  It sounds like to me you are only limited by your imagination.  So if you are a regular customer you already know what others do not.  If you have never tried our product what are you waiting for?

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I know you’re probably curious about now but it really is the most amazing product you can purchase for adding zest and flavor to your food.  And here at Texas Pepper Jelly we have made it even easier for you to find recipes to use our products.  It’s as easy as going to our blog and looking at all the recipes that have been posted just over the last few months.  We have some pretty amazing recipes that are both quick and easy to make.  So take a minute and check it out.  It’s as easy as clicking Texas Pepper Jelly Blog.

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Every newsletter I try to give you a recipe that is tasty and easy to make.  This month is no exception.  Try the recipe below and impress all of your friends.      Summer time is here and nothing tastes better in the summer than a refreshing cool side dish.  This month’s recipe is our Texas Slaw.  Try this one.  It’s quick, easy and affordable.   Ingredients:

• 1 head cabbage
• 1 large onion
• 1 red pepper
• 1 green pepper
• 2 large carrots
• 1 stalk celery
• 1/2 cup vinegar
• 1/2 cup sugar
• 2/3 cup Pineapple Habanero Pepper Jelly
• 1 tsp salt

What to do:

Shred the vegetables (tip: It’s easier if they are cold.  Not frozen, just cold.)

In a large bowl, mix the shredded veggies with all the other ingredients.  Toss lightly but thoroughly.
Refrigerate for about 2 hours before serving.   Do not plan on having any leftovers!

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I told you that you would love it.  After all everyone  loves a cool refreshing side dish in the hot summer time. One of  the many great things about Texas Pepper Jelly is just how many different ways you can use it. Another thing that you will love is our newsletter.  Tell your friends about it.  Tell them it’s free.  Then they can get their own copy every month.

Newsletter Signup

Plus, anyone who subscribes today, will immediately be sent a free sample of our Country Sweet Texas Heat cookbook. These exclusive recipes will have your friends and family wanting you to cook all of their meals. (Do it now; this cookbook is AMAZING!)

Don’t forget you can also order from Texas Pepper Jelly and have us ship it to your favorite friend or relative.  It is honestly the best gift you can give.  Let’s face it;  people love to eat, and good food makes everyone happy.  So if you give Texas Pepper Jelly as a gift you’re making someone very happy.

Bonus Time!

Bonus Time is something we offer to our newsletter customers for subscribing.  This month we are going to offer the old fashioned, always reliable, money saving, 10% discount. (I told you he gave out discounts in the newsletter!) This is one offer that gets everybody’s attention.  It’s simple to use and the added bonus is the more you spend the more you save.

Newsletter Special:

10% Discount off your subtotal

Coupon Code – Discount

Do not forget to type the coupon code word in the coupon code box to save 10%.  But act fast.  This discount expires in 5 days.  Yep that’s right, only 5 days to take advantage of our 10% discount.

Order Now!

As always, it has been a pleasure to serve you our customers.  I hope you enjoy our newsletter and if you have not tried our product, what are you waiting for?  Trust me, you’re going to love it!

Until next time,

Craig Sharry

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!

The Greater Houston Weekly has an awesome article about rodeo and barbecue!  And as we all know, rodeo and barbecue go together like salt & pepper, gin & tonic, and, well, rodeo and barbecue!  Reporter Marene Gustin gives us the details, and I hope y’all sit up straight and notice that Texas Pepper Jelly’s big boss, Craig Sharry, is featured AND quoted!

Polish your Luccheses and pull the Stetson out of the closet, it’s rodeo time in Houston.

The Houston Livestock Show and Rodeo has some stellar talent this year — everyone from Brooks & Dunn to Mary J. Blige — plus the midway rides, funnel cake, mutton bustin’ and steer wrestling. But there’s also some serious competition outside the rodeo ring this weekend as the 2010 World Championship Barbecue Contest kicks off Thursday, Feb. 25.

More than 350 teams of serious and not-so serious barbecue cooks will be brewing up pounds of brisket, spare ribs and chickens to vie for bragging rights as the world grand champion cook. And thousands of folks will flock to the three-day event where they can grab a chopped beef sandwich, listen to the bands at The Garden, do a little boot-scootin’ and watch the teams slave over hot pits and smokers. Corporate and Go Texan teams often offer entertainment from barbecue pits decorated to look like armadillos and chuck wagons, to cooking shenanigans.

“Oh, it’s just such a fun time,” said Shirley Meadows who has been going to the event every year for 15 years. “They decorate the booths and it’s a big party. You see old friends and meet new ones.”

But how’s the barbecue?

“Who eats!” Meadows said with a laugh. “We all drink, but yeah, the barbecue is pretty good.”

Definitely the beer will be flowing, and some of it may actually make it into the barbecue sauce. But for one cook, the secret ingredient won’t be beer but jelly.

“Jelly isn’t just for breakfast,” said Craig Sharry, a long time cook off contestant and owner of the Texas Pepper Jelly company. “Of course, I use my own habeñero and jalapeno jellies, I use them in the brine and in my barbecue sauce.”

Sharry’s been barbecuing with his spicy jellies in competitions for years, traveling the circuit from Texas through Louisiana. In fact, he was the overall grand champion two years in a row at the San Antonio Stock Show and Rodeo, which guaranteed him entrance to Houston this time. A good thing since there is a years-long wait list to cook here.

While each team will be cooking up mounds of beef and pork and flocks of fowl, the judges will select only two pieces to taste. And, they tag the meat before it is cooked so no one brings in a ringer.

For Sharry, it’s chicken he’ll serve the judges, brined for 12 hours then smoked and slathered in his barbecue pepper jelly sauce.

“It’s spicy,” he said. “It’s not hot, any fool can do hot; you just throw more peppers in. The key is getting a blend of heat and sweet that make you happy to eat it.”

And happy maybe the key ingredient to the kick off contest. As Meadows said, “it’s the perfect upbeat way to start off the rodeo season.”

======

Wow!

Of course, readers of Craig Sharry’s Texas Pepper Jelly blog already knew that pepper jelly, as well as Craig’s other fantastic rubs, sauces, and salsas, can kick up almost any recipe a notch or two.  And there is NO pepper jelly anywhere that can compete with Craig Sharry’s Texas Pepper Jelly.  I use it several times a week, and my family will back me up on any of those statements.

Heck, my husband stirs it into his hot coffee and tea.  He also stirs Texas Pepper Jelly into his, um, OTHER drinks, but we won’t go there.  They sure are good that way, though!

Yay, Craig Sharry!  You show ‘em all how it’s supposed to be done, Boss!

When you’re feeding a crowd, few main dishes are as inexpensive and easy to prepare as turkey!

This year, why not do something a little different with your turkey?

Now, those of you who get our Texas Pepper Jelly newsletter (It’s easy to subscribe, and absolutely free!  Plus, if you act now, you’ll get a lot of extras, also free, with the newsletter.)  already know about our recipe for baked – or smoked – ham made with our rubs and our Texas Pepper Jelly.

So, this post won’t repeat that.  Instead, we’ll talk turkey. 

I know that many people like to put the turkey in a smoker, or deep-fry it, etc, but I like to bake mine in a regular oven, in a roasting bag.  The roasting bags keep the moisture IN the turkey, and you’ll end up with a genuinely delicious, moist main dish for your holiday table.

I like to keep it simple, too.  My turkey is stuffed with onion and apple slices. (Don’t peel the apples!)  The flavors sort of seep up through the turkey and make the whole bird taste absolutely wonderful.

Now, this next step is the one that will give your turkey a truly unique flavor this year: put your hand in a baggie and wipe Texas Pepper Jelly all over the turkey.  Put some INSIDE the turkey, too, with the onions and apples.  Use a lot.  I’m using Pineapple Habanero on mine, but any flavor of Texas Pepper Jelly will work.  Put your stuffed and covered turkey in the roasting bag, fasten the ends, put a few venting holes in the bag, put it in your oven, and go put the green beans on your stovetop.  My family likes green beans that have been simmering almost all day, with a piece or two of raw bacon, a diced onion, and a little salt.

When your turkey is done, remove it from the oven and let it “set” for about a half hour.  Then remove it from the bag, put some more pepper jelly on it, and get a volunteer to “pick it.”  That’s how we serve it in Indiana.  Mmm, delicious.

Now that colder weather is here, it’s time to put away the grill in many areas.  This is sad news for people who love to grill; if only there was some way to re-create that awesome “grilled” flavor in meat that had to be cooked INdoors!!!

Well, there is.  And it’s simple as simple can possible be.

Texas Pepper Jelly has a fantastic product called Texas Barbecue Rub Steak Sprinkle, and it will turn your cooked-in-the-kitchen steak into a lip-smacking meal your family will swear was grilled outdoors!  You want a steak with flavor, you say?  Texas Pepper Jelly has got your flavor RIGHT HERE!

We’ll add flavor to your steak like you wouldn’t believe.  It’s awesome.

I am a great admirer of the Texas Pepper Jelly grand master, Craig Sharry.  Craig is a man who really knows his stuff when it comes to good Texas cooking, particularly with barbecue.

Craig is a member of TGCBCA (Texas Gulf Coast Barbecue Cooker’s Association), a past officer for the organization, and is the current webmaster for the TGCBCA website.

In 2006-2007, Craig was TGCBCA’s Cook of the Year, and this year he’s ranked #5 – with only four more events till the season ends.

BBQ cookers were Craig’s first customers, and the Texas Pepper Jelly website and blog both encourage serious barbecue lovers to use his products in cookers everywhere.  Craig is developing a bbq sauce himself, and it will be ready to sell before long.  If his BBQ sauce is anywhere as delicious as his pepper jellies, I know in ADVANCE that it will be a huge hit!

Craig’s Texas Pepper Jelly site and blog have a longstanding connection with Texas BBQ Rub; it is their rub that’s sold on our Pepper Jelly website.  I’ve tried it, and boy, is it ever YUMMY!

Back in January, Craig was Grand Champion at the San Antonio Rodeo BBQ Cookoff, which is the third largest “sanctioned” event in the USA.  He beat 225 teams for that honor!

Just this weekend, in fact, Craig was competing in yet another BBQ competition, and if I were a gambling woman, I’d bet big that he’ll come back home another winner!

As for me, well, I can’t WAIT until Craig starts selling his barbecue sauce!  Everything else on the Texas Pepper Jelly site is so awesomely, exceptionally, wonderfully delicious, that I know before I even taste it that his BBQ sauce will be the best in the universe.

Yes, Craig Sharry is a remarkable man and an awesome cook, and I have nothing but the utmost respect and liking for him.  Like Tony the Tiger, Craig is GRRRRRRRRREATTT!

Our friends over at TexasBBQRub.com had some fantastic recipes in their newsletter, and they’ve given us permission to post them here on our Texas Pepper Jelly blog!   Their newsletter’s presentation couldn’t be beat, so here are the recipes, straight from TexasBBQRUB!  (Thanks a million, guys!)

(They’re giving their readers some Texas Pepper Jelly!  Go sign up NOW!)  Tomorrow is the last day to take advantage of this offer!  DO IT NOW!!!!!

Glazed Smoked Ham

This is a great way to take one of those ready to eat store bought cooked hams and make a really special ham for the Easter dinner. The combination of Texas BBQ Rub and either honey or Texas Pepper Jelly (www.texaspepperjelly.com) makes this one a special treat. By the way you can cook this great meal for about $25 and feed the family and not have to fight all of the crowds at the restaurants on Easter Sunday.

What you will need:

1 cup of honey

¼ cup of Texas BBQ Rub

1 cup of pineapple juice

6 oz of Coke or Dr Pepper soda (do not use the diet versions)

Optional – 4 oz of Texas Pepper Jelly www.texaspepperjelly.com (my choice is Pineapple Habanero for the ham)

Preparation for this ham is so easy.

For the Smoker

Prepare your smoker and get your fire hot. Total cooking time will be approximately 4 1/2 hours at 200 to 220 degrees.

Place the ham in an aluminum pan so it can sit in it while it is cooking. Take the store bought ready to eat ham and score the ham with a cris-cross pattern down into the ham about 1 inch. (If you are using one of the spiral cut hams you can skip this cutting of the ham.)  Mix together the 1/2 cup of the pineapple juice, ½ cup of honey, and 1/8 of a cup of Texas BBQ Rub and pour over the top of the ham. Place the ham on the smoker uncovered and cook for about 3 hours. After 3 hours, pour the 6 oz of Coke or Dr. Pepper over the ham and cover the ham in foil and cook for another hour to 1½ hours.

For the final glaze, mix ½ cup of pineapple juice 1/8 cup of Texas BBQ Rub, ½ cup of honey and pour over the ham for the last hour of the cook.

As an alternate for the final glaze you can use 4 oz of Texas Pepper Jelly over the top of the ham and cook for 1 hour. You can also use the Texas Pepper Jelly on the table as a sauce to put directly on the ham for those that want to really take the ham to the next level. Just put a tablespoon on your plate and dip the bite size pieces of ham directly into the jelly for a great taste addition.

If you are smoking the ham the day before and just want to heat it up for Easter Sunday you can prepare the ham up to the last glaze part of the recipe and the next morning you can take the ham out of the refrigerator, place in the oven at 225 degrees and heat the ham for about 2 to 3 hours. During this time add the final glaze and you will have the ham ready when you are ready to eat.

In the Oven

You can do this same ham in the oven and the only thing you will be missing is the smoke flavor added by the smoking process but this is some great ham. If you would like to add some smoke flavor to the oven cooked ham you can do so by adding about ¼ cup of liquid smoke to the first mix and this will add some smoke flavor to the ham. Not as good as cooking on the smoker but it will work if you are cooking this in the oven.

Exclusive Bonus Offer for our Subscribers – Complimentary Jar of Texas Pepper Jelly with your order

If you don’t have any Texas BBQ Rub or Texas Pepper Jelly we have a great deal for you. Order two bags of any of our national prize winning rubs and we will send you a complimentary jar of Texas Pepper Jelly’s national prize winning Pineapple Habanero jelly at no additional costs to you. We will even pay the shipping for the jelly.  This is a savings of about $10 we are going to save you. But you will need to order between now and Tuesday, March 31^st to take advantage of this offer. I recommend you ship it Priority Mail or use the money savings feature of Flat Rate Box Priority shipping. Get it right now at www.texasbbqrub.com/shopping.html as time is running short to order in time for the special Easter dinner ham.  To ensure that you get your complimentary jar of Texas Pepper Jelly please write the word “Jelly” in the comment box on the order form so we can include the jelly in your order.

Bill’s Surprise Potatoes

Nothing goes better with a great smoked ham like Bill’s Surprise Potatoes. This recipe was developed by me while cooking at the Houston Rodeo BBQ Cookoff a few years ago and has been served to thousands of people and they are just blown away with this potato dish. It is easy to do and will be great with your ham, brisket, pulled pork or whatever you are cooking this Easter. I am going to give you the recipe for a full aluminum-serving pan of potatoes so if you want to cook a half-pan then cut the recipe down to half these amounts.

What you will need:

1 full size aluminum-serving pan – this will serve about 30 to 35 people

10 pounds of whole potatoes (I have used Idaho’s, russets, and others)

1 family size can (27oz) of cream of mushroom soup

1 family size can (27oz) of cream of chicken soup

2 cups of sour cream

1 cup of diced green onion

¼ cup of diced jalapenos (optional)

½ cup of Texas BBQ Rub

¼ cup of paprika

3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)

¼ cup of granulated garlic (use this to your flavor liking)

Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)

First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes. In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan. While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, the granulated garlic, onions, and jalapenos and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika. Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2  hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit. Note: it is best to work with the potatoes when they are hot but you need to wear some thick heat protective gloves (like the ones we sell on our site).

If you would like to make it a total meal in itself add about 3 cups of chopped meat to the mix and you have a total meal. The kids and grown ups love this stuff. They will go thru it quickly so make plenty to have the next day.

Again if you want to save yourself about $10 and try some Texas Pepper Jelly we are going to send you a complimentary jar of the award winning Pineapple Habanero Texas Pepper Jelly with each 2 bag purchase of our rub from now until Tuesday, March 31st. That is only a few days from now. We anticipate a lot of people taking advantage of this, so don’t delay. Order right now and enjoy this for the Easter weekend. Again you can order at www.texasbbqrub.com/shopping.html

Feel better about yourself and forget the woes of the economy by going out to the BBQ pit and doing some cooking. There is nothing like the feeling you get by simply going outside and putting something on the BBQ pit. The flavors of the smoke are just so relaxing and good for your mental health. Forget the economy and cook something that makes the whole family feel great.

Now that Spring is here, outdoor grilling time can’t be far away!

To make your burgers, steaks, chicken, K-bobs, fish, and any other kind of meat you’ll be putting on your grill this season even better than last year’s, sprinkle some Texas Barbecue Rub Grilling Magic on each piece of meat as it cooks.

The difference is unbelievable.  Your family and guests will keep coming back with their plates held up like Oliver Twist’s, begging for more!

Texas Barbecue Rub Grilling Magic has a long shelf life, even after you’ve opened and used it.  You don’t soak the meat in the jar, so what’s left over hasn’t absorbed any potential bacteria.  Just put the lid back on and save what’s left (if there is anything left!) for next time!  It doesn’t have to be refrigerated.

Texas Barbecue Rub Grilling Magic is easy to use, especially if you’re working with a BIG slab of meat!  Just shake it on the meat and rub it in with your hands.    Some people prefer to just shake the rubs on the meat lightly, but I prefer rubbing it in with my hands.  But then, I’m a REAL cook. 

Texas Barbecue Rub Grilling Magic is a lot better for you than salt!!!!!!!!  It does things salt can’t do, too, like make your grilled meat taste better than you ever dreamed possible.

Texas Barbecue Rub Grilling Magic costs a lot less than many marinades, and goes a lot further, too.

Don’t wait another minute.  Order yourself some Texas Barbecue Rub Grilling Magic right now!

If you like to grill your meats, you probably want YOUR ribs, burgers, chicken, etc. to be the best anybody has ever eaten in their entire LIVES!  That’s a pretty tall order, because an awful lot of people can put some awfully good BBQ on our plates.

However, if you use Texas BBQ rubs, yours will be the best, and people will marvel, and there will be NO WAY you can ever grill enough to satisfy everyone; someone will always wish there were more.

Our Texas BBQ rubs will make everybody’s taste buds applaud, and bet for an encore!

We’ve got three kinds of BBQ rubs:  our Original, which goes on EVERYTHING; our Brisket Blend, which makes my mouth water just thinking about it; and our newest rub, our Texas Wild, which is so good, it defies description in words only. You’ve just got to taste it to understand.

Can’t make up your mind which Texas Rub you want?  Why not just order our Texas Trio?  You’ll get one of each kind!