This is Texas Pepper Jelly’s newest product, Texas Rib Candy, and it’s so good it’s almost impossible to describe.

It goes with almost everything. Anything and everything. Brush it on chicken or ribs, right before you take them up on a platter and serve them, or at any time during the grilling process. Use it with stir-fry. Use it as a dip. Use it in your crockpot.

It’s excellent as a salad dressing, too.

Texas Rib Candy comes in three flavors: Apple Habanero, Apple Cherry Habanero and Mango Habanero. The possibilities are endless!

The only problem I’ve ever had with Texas Rib Candy is that my husband doesn’t want to share it with anyone. I always have to search for it behind something else in the refrigerator.

Seriously, Texas Rib Candy is like an addictive drug. Once you try it, you can’t ever get enough of it.

P.S. As I write this post, my husband is sitting at the table dipping raw vegetables in Texas Rib Candy. He says it’s awesome.

I can’t take his word for it, though. I MUST try it for myself.

Mmmmmmm. . . . . he’s right.

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.)

It’s often those brief little tips that we use and remember and use again.

Here on the Texas Pepper Jelly blog, you’ll find many wonderful recipes and tips: stuff you won’t find anywhere else.  Delicious and different, our readers have discovered that a bit of one of Texas Pepper Jelly’s pepper jellies, rubs, sauces, or salsas added to a recipe can turn something simple and ordinary into something simple and awesome!

For example, if you’ve baked a white or yellow cake, here’s a super simple icing for it:    Just soften a cake of cream cheese in a bowl and add about a half cup of pepper jelly to it.  Ice your cake and get ready for the compliments.

Put the cake in the refrigerator and let it chill, and it’s even better.

Item:  this icing isn’t so good with chocolate cake, but it turns a white or yellow cake into a masterpiece!

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?

Order Now!

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.

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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

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!

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.”

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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!

There are so many awesome things available on the Texas Pepper Jelly website!   Whether you need a gift for one person, or ten, or whether you’re bringing something to a small gather or a huge family reunion, our website or blog can tell or offer you everything you want to know!

Our recipes are fantastic and easy to follow, and our pages of pepper jellies, rubs, sauces, and salsas are mouthwateringly great.

Many of you ordered our holiday tins, and perhaps you would care to see some of our regular gift mixes!  Or, maybe you’re going to a reunion and want something easy that will be enough for such a crows!

Got a huge crowd to feed? Our 144-ounce jumbo container of pepper jelly is just the thing.  Lots of little jars just aren’t quite right when you’ve got a large crowd.  And, you can order any of our pepper jelly flavors!

144 oz
$78.58

Texas Pepper Jelly’s Spicy Subs are the PERFECT SUPERBOWL MEAL!  Make ‘em up ahead of time and pile them on a tray!

Truthfully, you can put whatever you want on these scrumptious spicy subs, but this is how my husband likes his:

Ingredients:

extra-big submarine buns (hot dog buns for the little kids)

Texas pepper jelly of your choice – I use several kinds for his pile o’ subs

sliced deli meats, or a variety of lunch meat

sliced cheese, all kinds

lettuce

pickles – whatever kind your family prefers

olives

peppers

onions

etc.

What to do:

There’s a knack to sandwich-building, you know.  Everybody builds a sandwich differently, but the one universal rule is: put the condiment sauces on first.  In this case, spread the pepper jelly on both sides of the buns (inside, of course) before starting to build.  The bun is the foundation, and the pepper jelly is both perfection-maker and the “glue” that helps your sandwich’s innards stay put. 

After that step, start piling.  Then, start eating.

All you need is a few dozen bags of chips to go with Texas Pepper Jelly’s Spicy Subs.  The sandwich itself is a work of art AND a delicious, nutritious, fantastic meal.

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.