Texas Pepper Jelly Blog

Archive for grilling

Jane Goodwin | May 12, 2013

Texas Pepper Jelly: Sauces, Jellies, Rubs, Injections, and Fillet Knives

So, you’re stocking up on your grilling supplies. . . filling your pantry shelves with grilling sauces, BBQ sauces, dipping sauces, pepper jellies, rubs, injections. . . .and you’re sure you’re ready for the summer’s grillings. Have you checked out your knives yet? A good filet knife can make your cookout prep a lot easier. Texas Pepper Jelly is proud to carry Messermeister knives, and their Park Plaza filet knife is the best you’ll ever find and use.

Cookouts are a way of life for many people, and no summer gathering is complete without one. There’s something about eating in the house when the sun is shining and the breeze is blowing softly that is just, well, wrong. This weather was made for eating outside.

Balancing a paper plate of delicious food is what summer is all about. Isn’t that why we have knees in the first place? And no food, not even Thanksgiving dinner, can beat a summer cookout and the food that comes off that grill.

My neighbors are grilling already, many of them, in fact. When I get home from work around 7 p.m., the neighborhood smells so good I can hardly walk into the house from my car. The smell of good barbecue is unequaled in the annals of cookbook aromas.

We’re having a family reunion for Mother’s Day on Sunday afternoon. We’re all bringing picnic food, in spite of the thunderstorm forecast. The main dish is spiral baked ham, and the glaze, which MAKES the ham, is straight from the cookbooks of Texas Pepper Jelly. Why? Because that’s the best one!

We’re also having Pineapple Sweet Fire Potato Salad and the BIG crockpot full of Texas Partytime Beans.

For dessert we’re having dark chocolate cake because it’s my nephew’s birthday. But we’ve got a lot of Texas Pepper Jelly to spoon over the ice cream!

Happy Mother’s Day to all of our readers, because some of you ARE mothers, and the rest of you HAVE mothers.

Category: BBQ, crockpot meals, grilling, Messermeister Knives, Pineapple Sweet Fire, Slow cooker delights, slow-cooker meals, Super Easy Party Recipes, Texas BBQ rubs, Texas grilling sauces, Texas Pepper Jelly, Texas Pepper Jelly grilling glazes, Texas Rib Candy | Tags: chocolate cake, grilling, Mother's Day, picnic food, spicy baked beans, spicy ham, spicy potato salad, Texas BBQ injections, Texas glazed ham, Texas grilling sauces, Texas Party Beans, Texas Pepper Jelly, Texas Pepper Jelly injector needles, Texas Rib Candy, Texas Sweet Fire Potato Salad, thunderstorm

Jane Goodwin | April 27, 2013

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Spicy Peach Ice Cream – In A Baggie!

Grilling season is OFFICIALLY here now, and even if you’ve still got a little snow on the ground, it’s time to uncover the grill and start using it.

Grilling out is best when you’ve got a crowd, and family reunions are the best kind of crowd because they’re so often a mixture of generations – older people, children, and everything in between.

After all that excellent food is eaten, it’s time for dessert, and what dessert can rival Spicy Peach Ice Cream in a Baggie for delicious fun! Nobody is ever too old to play with their food!

Bear in mind that this recipe is for ONE BAGGIE of ice cream. Therefore, each individual will have to follow these directions with his/her own individual baggie of ice cream!

Ingredients:

1/2 cup milk (any kind of milk will be fine, so depending on your dietary needs and what you’ve got on hand, feel free to use skim, 2%, whole, half-and-half, cream, almond, etc.)
1/2 teaspoon of vanilla
2 tablespoons of sugar (real or Splenda)
2 tablespoons finely diced peaches (canned, fresh, or frozen)
1 tablespoon of Texas Pepper Jelly’s Spicy Peach Grilling Sauce

4 cups of crushed ice
4 tablespoons salt
2 quart-size Zip-loc bag
1 gallon size Zip-loc freezer bag

What to do:

Mix the milk, vanilla, sugar, peaches, and grilling sauce in the quart size bag. Before sealing, try to force out as much air as possible, and then seal the bag. Double-check the seal – you don’t want ANY leakage. Put the filled bag inside the second bag and double-check that seal, too. (The two bags are JUST IN CASE you get a leak. . . .)

Place the two quart bag inside the gallon bag. Fill the gallon bag with ice and sprinkle all of the salt on the ice. Let as much air as possible escape, and seal the bag. Double check the seal!

Play with the bags. Toss them back and forth. Knead them. Play catch with them. Check the seals occasionally; if you get an inside leak, your ice cream is ruined.

After about 7 minutes, check the contents of your inner bag. You’ve probably got ice cream! If you don’t, play with the bags a few more minutes.

Imagine the fun of a pleasant crowd of adults and children making Spicy Peach Ice Cream in a Baggie, in your backyard!

Once your mixture has turned to ice cream, remove the inner bag, rinse off the salt, open the bag, and dig in with a spoon!

Spicy Peach Ice Cream in a Baggie is awesome fun for reunions, parties (kids and adults!) and any kind of outdoor gathering. It’s more fun than a regular dessert, the peaches are good for you, and the Spicy Peach Grilling Sauce adds a little zing to your plain ice cream.

Order your Spicy Peach Grilling Sauce now!

P.S. Here’s still another way to make ice cream, from science guy Steve Spangler!

P.P.S. You can use any of Texas Pepper Jelly’s pepper jellies or Rib Candies in your ice cream, with or without the fruit. If you do use fruit, try to match it with the flavor of pepper jelly or rib candy.

P.P.P.S. You can throw some chopped nuts in the bag, too!

Category: grilling, New Texas Pepper Jelly product, Spicy desserts, Super Easy Party Recipes, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes | Tags: baggie, children's dessert, dessert, diced peaches, family dessert, gallon freezer bag, ice cream, ice cream in a baggie, milk, quart baggie, Spangler Science, spicy peach grilling sauce, Steve Spangler, Texas Pepper Jelly, vanilla, zip-loc bags

Jane Goodwin | April 11, 2013

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Texas Rib Candy – Stock Up Now!

In some areas of the country, temperatures are already in the high sixties and low seventies, and BBQ grills all over the nation are under siege with brillo pads, oven cleaner, and garden hoses. Many people have already dined on outdoor-grilled goodnesses of various kinds!

In order to produce the best grilling ever, it’s important to choose your sauces wisely. Texas Pepper Jelly’s Rib Candy is the best by far, and I think it would be a good idea for grillers everywhere to order a good supply before the grilling season starts in full form.

The Texas Rib Candy Six-Pack assortment package is your best deal – you’ll go through all six bottles in no time flat anyway. Remember, Texas Pepper Jelly does assortment packages differently than most companies – with most companies, you get what they give you. With Texas Pepper Jelly, you get what you tell us you want.

So, choose your flavors and order a Rib Candy assortment today! Order different flavors, or all the same flavor, or most of one and a little of another, etc. YOUR way. You tell us what you want and that’s what you’ll get – each order specially made just for YOU.

And once you’ve got your Rib Candy six-pack, you can start grilling without fear of running out of sauces!

Don’t think one order, one package, will get you through the summer, though; you’ll be ordering and re-ording, because your family and friends won’t be able to get enough of Texas Rib Candy’s awesome taste. You won’t mind re-ordering a bit, either, because you won’t be able to get enough of it, either.

Category: grilling, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy | Tags: can't get enough rib candy, order rib candy, outdoor cooking, re-order rib candy, rib candy assortment, Rib Candy six pack, Texas Rib Candy

Jane Goodwin | March 8, 2013

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Texas Style Armadillo Eggs!

There are many ways to make “Armadillo Eggs,” but we think (and my kids agree) that Texas Pepper Jelly’s recipe is by far the blue ribbon WINNER!

Texas Style Armadillo Eggs are a perfect snack or party food. They’re easy to make, your whole house will smell wonderful, they’re nutritious, and your family will LOVE THEM!

Ingredients:

4 ounces of room-temperature cream cheese (I use Neufchatel)
1/4 cup Loco Cheese Dip (It’s on sale, too!)
1 tablespoon garlic powder
1 teaspoon finely-chopped cilantro
1/4 teaspoon ground cumin
Salt to taste (I don’t use any salt because the spices are enough)
6 medium-size jalapenos
2 pounds bulk sausage
1 tablespoon Butcher BBQ marinade
Shake & Bake (if desired) (I use it on half the batch, as my husband loves it)

What to do:

Preheat your oven to 375. Lightly grease a baking or cookie sheet

In a large bowl, mix together the cream cheese, Loco Cheese Dip, garlic, cumin, and cilantro. Blend well. Add a little salt if you think you need it.

Remove the stems from the jalapenos, cut in half lengthwise, scoop out ALL of the seeds, and cut the sliced jalapenos in half, horizontally. (You’ll end up with jalapeno quarters.)

Put about a teaspoon of the cheesy filling in each jalapeno quarter.

Pat the sausage into as many 3-inch circles as you have jalapeno quarters.

Place a stuffed jalapeno in the center of each sausage circle.

Wrap the sausage around the jalapenos, completely, and form into an egg shape.

Brush the “eggs” with the Butcher BBQ marinade. Roll in Shake & Bake, if you desire.

Put the “eggs” on the baking sheet, and bake for about 20 minutes. Watch carefully; when the sausage is cooked, they’re done. If you want them to be a little browner, put the sheet under the broiler for a few minutes.

You can also cook Texas Pepper Jelly’s Armadillo Eggs on the grill.

Serve with various dressings and dips. My daughter uses Ranch dressing, my husband uses salsa, and my son dips them in everything. As for me, I like to dip mine in Loco Cheese Dip.

I mean, has anybody ever really had enough cheese?

Category: BBQ, Feast of Fridays, grilling, Loco Cheese Dip, Super Easy Party Recipes, Superbowl Food, Texas BBQ rubs, Texas Cookin' Tips, Texas Pepper Jelly, Texas Pepper Jelly grilling glazes, Texas Tips, TPJ Appetizers, TPJ Recipes, TPJ Rubs and Spices | Tags: armadillo eggs, Butcher BBQ marinade, dressings, Loco Cheese Dip, pepper jelly, Shake and Bake, spicy snacks, stuffed jalapenos, Texas Pepper Jelly, TV food

Jane Goodwin | March 1, 2013

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Pineapple Sweet Fire Potato Salad

Whatever the weather outside, there's nothing like some good potato salad inside. Inside the house, and inside the stomach!

Texas Pepper Jelly has posted several awesome potato salad recipes, but this one, which uses Pineapple Sweet Fire Pickles, is my favorite so far. Potato salad is supposed to have a little kick to it; well, ours has a BIG kick to it! Big kick - bit hit!

Ingredients:

4 large potatoes, peeled and cubed, boiled
4 large potatoes skin-on and cubed, boiled
1/2 cup diced green pepper
1/2 cup diced red pepper
1/4 cup pimento
1/2 cup diced onion
2 boiled eggs, diced
1/2 cup Pineapple Sweet Fire pickles, diced
2 tablespoons yellow mustard
1 cup mayonnaise or Miracle Whip (I use Miracle Whip)
dash salt
dash pepper
dash paprika

What to do:

In a large bowl, mix all of the above ingredients except the paprika thoroughly. Be careful that you don’t mash the boiled potatoes. The skin on the unpeeled potatoes will probably slip off; this is okay. Just mix it in along with everything else.

Put the thoroughly mixed ingredients in a nice serving bowl, if you’re eating soon, or in a Tupperware-type bowl with a sealing lid, if you’re making your potato salad well ahead of time. Sprinkle the paprika over the top of the salad, cover, and refrigerate. Try to get the salad good and cold before you serve it; I usually make it a day ahead so the flavors and textures have time and opportunity to blend well.

Our Pineapple Sweet Fire Potato Salad is the perfect accompaniment to some good BBQ or grilled chicken or pork, and of course the best grilled meat will be covered with Texas Pepper Jelly’s Rib Candy or rubs.

Add to these some baked beans and maybe some corn (on the cob, in season) and you’ve got my all-time favorite meal of all time.

Category: Feast of Fridays, grilling, Pineapple Sweet Fire, Spicy main dishes, Spicy salads, Texas Pepper Jelly, Texas Pepper Jelly on Pinterest, Texas Pepper Jelly on Twitter, Texas Rib Candy, Texas Tips, TPJ Recipes, TPJ Rubs and Spices, TPJ Sauces and Salsas, Uncategorized | Tags: baked beans, corn on the cob, goes out like a lion, in season, March comes in like a lamb, perfect meal, perfect potato salad, snow, spicy salad, Texas Pepper Jelly bbq, Texas Pepper Jelly rubs, Texas Pineapple Sweet Fire Pickles, Texas Pineapple Sweet Fire Potato Salad

Jane Goodwin | September 7, 2012

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Spicy Grilled Taters

Oh my gosh, these grilled potato wedges are SO GOOD! They’re easy, too, especially if you’ve already fired up the grill for the meat.

Put a sheet of foil on part of your grill, as potatoes tend to fall through, and you won’t want to waste a single wedge.

Wash and slice (don’t peel!) several large potatoes of any kind – I’ve used red, white, and even blue potatoes, although the blue ones weren’t as popular with my kids. (It was a Fourth of July whimsy, but you never know until you try, right?)

Brush the potato wedges with various kinds of Texas Pepper Jelly and roast until tender. Times will vary, because grills vary, so turn the wedges a time or two and keep checking for tenderness.

Texas Pepper Jelly’s Spicy Grilled Taters are the perfect side dish for any cookout, whether you’re grilling chicken, ribs, steaks, or whatever!

Spicy Grilled Taters are also good when brushed with Rib Candy.

When we’re ready to eat, I put the bottles of pepper jelly and Rib Candy on the picnic table and everybody pours some in their plates to dip both the potatoes and the meat. I do not use salt when I cook, but with Texas Pepper Jelly products, we really don’t miss it.

My kids stir Rib Candy into sour cream for dipping purposes. It’s great!

Category: BBQ, Feast of Fridays, grilling, Spicy side dishes, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas | Tags: dipping, Feast of Fridays, grilled chicken, grilled meat, grilled potatoes, grilled ribs, grilled steak, grilling, pepper jelly, potatoes, Rib Candy, Rib Candy and sour cream dip, Spicy Grilled Taters, Texas Pepper Jelly

Jane Goodwin | July 15, 2012

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Texas Pepper Jelly on the Table Every Night

In summer, we tend to use more condiments than in winter. Whether it’s because summer makes us long for chips and dips, or various and sundry marinades for meats and anything from the grill, or because many condiments are perceived as “cooling,” I’m not sure. Pick a reason!

On almost every supper table in hot weather, my husband and kids want a variety of what they call “dippings and coatings.” The condiments take up more room than the food! They want ketchup and mustard. They want mayonnaise. They want peanut butter. They want onion dips, and most of all, they want pepper jelly.

“It goes with everything, even the dessert, Mom!” is the usual comment.

Right now, we’re out of pepper jelly, and you should have heard the whining tonight!

Well, actually, no, you shouldn’t have. It wasn’t a pretty sight, nor was it a pleasant sound.

But I’m ordering more Texas Pepper Jelly tomorrow. My husband says there’s no use firing up the grill if there’s no Texas Pepper Jelly.

He’s right, you know.

Category: grilling, Spicy condiments, Texas Cookin' Tips, Texas Pepper Jelly | Tags: grilling, out of pepper jelly, pepper jelly, Spicy condiments, spicy suppers, summer grilling, summer suppers, Texas Pepper Jelly, Texas Pepper Jelly condiments, Texas Tips

Jane Goodwin | February 21, 2012

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How About Some Homemade Texas BBQ Sauce!

We all know that there is nothing as good as barbecued meat, and we also know that no bottled sauce is as good as homemade sauce! Barbecue sauce, that is!

Ingredients:

1 cup ketchup or tomato sauce
1 cup of Texas Pepper Jelly’s Apple Habanero Rib Candy
1 cup water
6 teaspoons brown sugar
6 tablespoons white granulated sugar
1 teaspoon black pepper
1 teaspoon dry mustard
1 1/2 teaspoons paprika
Juice of one large lemon
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1/4 cup apple juice
2 teaspoons corn syrup

What to do:

Dump everything into a large saucepan and bring to a boil, stirring constantly. Don’t leave it!

Cover and simmer on as low a setting as possible for two hours or so, until it thickens. Keep it in the refrigerator.

Use it on ribs, chicken, pork, beef. . . anything that goes well with barbecue sauce.

Um, that would be pretty much anything, right?

This sauce is also fabulous in your baked bean recipe. And to dip your chicken nuggets into.

Etc.

It will stay fresh in your ‘fridge for a week, but don’t count on it lasting that long.

P.S. If you don’t have time to stand over the stove, just dump all the ingredients in your crockpot and let it simmer in there all day. It’ll be ready for your grill when you get home from work and start supper.

Category: BBQ, grilling, Slow cooker delights, Spicy condiments, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes, TPJ Sauces and Salsas, What's Cookin' Wednesday | Tags: barbecued ribs, bbq ribs, crockpot bbq sauce, Texas barbecue sauce, Texas BBQ sauce, Texas Pepper Jelly, Texas Rib Candy

Jane Goodwin | October 20, 2011

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Winter Grilling with Texas Pepper Jelly!

Summer’s over, so we all need to cover and put away our grills.

Hahaha, just kidding. Winter grilling is some of the best grilling EVER!

However, just like summer grilling, winter grilling requires some special care. The first thing you need to do is shovel any snow off your deck and away from the grill. You don’t want to take any chances of slipping on ice or snow and falling into the grill!

Next, you need to make sure you’re dressed appropriately. In summer, we’re advised not to wear skimpy clothing in case of burns. In winter, we need to dress warmly, but it’s important that we not have any dangling scarves, etc, that might touch the flame and catch fire.

If you haven’t used the grill for a few weeks, check it carefully before you heat it up to make sure you won’t be cooking any spiders, nests, egg sacks, or cocoons. Gross, right? So check. (This is also a good rule for before that first springtime cookout!)

Another tip, which is good year-round but especially appropriate for winter grilling, is that if you’re going to fire up that grill in bad weather, you might as well use it for as much of your meal as possible. Throw in the potatoes, corn, and even the bread, as well as the meat. Just be sure you know the cooking times for everything so you can coordinate!

If it’s really cold outside, keep the grill’s lid closed for most of the cooking time. Opening it up too often when the thermometer is cold will delay your cooking time.

Important point: NEVER use your grill indoors, and that includes your garage. If the weather is so bad that you can’t stand outdoors and grill, give it up and use your kitchen stove. This applies to both gas and charcoal grills. Do not take a chance. Be smart about your grilling.

Most important of all? Be sure you are using Texas Pepper Jelly products! Seriously, no other products will give you the results Texas Pepper Jelly products can give you. Your friends and family will thank you.

You’ll thank yourself, too. Texas Pepper Jelly grilling products are AWESOME!

Category: BBQ, grilling, Texas Cookin' Tips, Texas grilling sauces, Texas Pepper Jelly, Texas Tips, What's Cookin' Wednesday | Tags: enclosed spaces, garage, grilling, snow, winter cookout, winter grilling, winter grilling rules, winter grilling tips

Jane Goodwin | July 26, 2011

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Texas Sandwich Spread

jalapenos Who wants to cook in triple-digit weather? It’s been so hot here, even the outdoor grill puts out too much heat to bear up under.

On hot, humid summer days, a cold lunch is the best lunch. Texas Pepper Jelly’s sandwich spread is delicious, easy, economical, and nutritious. Why not mix some up, spread it on bread or dip raw veggies into it, slice a peach, brew some ice cold tea, and have the perfect summer meal?

Ingredients:

1 1/2 cups minced cooked ham
1/4 cup Texas Rib Candy (any flavor)
2 tablespoons dill pickle relish
Worcestershire sauce to taste (I use 1/2 teaspoon)
2 to 3 tablespoons mayonnaise (Start small and add until it’s the consistency you want)

What to do:

Mix all of the ingredients in a bowl and put it in the refrigerator. When the mixture is cold, spread it on bread, or dip your garden produce in it.

I like to mix some hard grated cheese in mine, but my kids prefer it without.

Category: grilling, Spicy main dishes, Spicy sandwiches, Ten Minute Meals, Texas Cookin' Tips, Texas Pepper Jelly, Texas Rib Candy, Texas Tips, TPJ Recipes, What's Cookin' Wednesday |

« Older Entries

Archive for grilling

Texas Pepper Jelly: Sauces, Jellies, Rubs, Injections, and Fillet Knives

Spicy Peach Ice Cream – In A Baggie!

Texas Rib Candy – Stock Up Now!

Texas Style Armadillo Eggs!

Pineapple Sweet Fire Potato Salad

Spicy Grilled Taters

Texas Pepper Jelly on the Table Every Night

How About Some Homemade Texas BBQ Sauce!

Winter Grilling with Texas Pepper Jelly!

Texas Sandwich Spread

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