Easy Sizzlin’ Summer Barbeque Recipes

Memorial Day marks the beginning of summer barbeque. Let the cheers begin! If the longer days and warmer temps aren’t enough to get you excited about summer, how about some quick and easy summer bbq recipes that’ll get you out of the kitchen into the outdoors for the next few months. Here are three of our favorites.

Grilled Jalapeno Poppers with Texas Pepper Jelly

Leading off our sizzlin’ summer bbq recipes list is our Grilled Jalapeno Poppers with Texas Pepper Jelly, a snappy, spicy appetizer that’ll add some bang to your cookout and get it going.

SERVINGS: 6

EQUIPMENT:

• Small paring knife or potato peeler 
• Gloves for touching the peppers
• Measuring cups
• Small mixing bowl
• Small spoon
• Medium-size, grill-safe pan
• Tongs

INGREDIENTS:

•  12 fresh jalapeno peppers
•  8 oz. cream cheese, softened
•  4 oz. Texas Pepper Jelly, any flavor
•  1/2 cup grated, extra-sharp cheddar cheese
•  6 bacon strips, cooked and crumbled
•  12 green olives, pits removed (pimento-stuffed is okay)

DIRECTIONS:

1. Cut off the stems on the peppers and a small amount of the tops (use gloves). 
2. Carefully remove seeds with a potato peeler or small paring knife.
3. Mix the cream cheese, pepper jelly, grated cheese, and crumbled bacon strips. 
4. Stuff into the peppers to just below the tops, leaving room for the olives.
5. Plug each end hole of the peppers with an olive to prevent leakage.
6. Cook on the grill over low heat (or indirectly in a pan) until the pepper bottoms brown. Turn gently with tongs and brown the other side.
7. Remove peppers from the grill.
8. Cool before serving.

Texas Pepper Jelly Grilled Turkey Breast 

Ready to change up your summer barbeque? Instead of doing just the traditional dogs and burgers, why not grill up a turkey breast with Texas Pepper Jelly that offers a sweet/spicy dish to your meal.

SERVINGS: 4

EQUIPMENT:

• Small mixing bowl
• Small saucepan
• Spoon
• Basting brush
• Drip pan

INGREDIENTS:

•  1 bone-in turkey breast (5 pounds)
•  For Spice Mix:
•  2 tablespoons light brown sugar
•  1 tablespoon salt
•  2 teaspoons ground cinnamon
•  1 teaspoon cayenne pepper
•  1/2 teaspoon ground mustard
• For Sauce:
•  1 cup chicken broth
•  1/4 cup white vinegar
•  1/4 cup Texas Pepper Jelly Strawberry Habanero
•  2 tablespoons olive oil

DIRECTIONS:

1. Combine the brown sugar, salt, cinnamon, cayenne, and mustard in a small bowl.
2. Carefully loosen the skin from both sides of the turkey breast by running your fingers beneath the skin.
3. With your fingers again, spread half the spice mixture under the turkey skin; secure skin to underside of breast with wooden toothpicks.
4. Spread remaining spice mixture over the skin.
5. Oil the grill before heating to prevent sticking.
6. Prepare grill for indirect heat, using a drip pan.
7. Place turkey on the grill over drip pan, grill, covered, over indirect medium heat for 30 minutes.
8. Combine the broth, vinegar, pepper jelly, and oil in a small saucepan.
9. Heat sauce mixture on the grill or side burner, stirring over medium heat for 2 minutes or until jelly is melted. Set aside 1/2 cup for serving.
10. Baste the turkey with some of the remaining jelly mixture with basting brush. 
11. Grill 1 to 1-1/2 hours longer or until a meat thermometer reads 170°, basting every 15 minutes.
12. Remove and cover turkey breast. Let stand for 10 minutes.
13. Remove and discard turkey skin if desired.
14. Brush with the reserved jelly mixture before slicing.

Grilled Corn on the Cob with TPJ Rib Candy 

Because everyone should eat their veggies, we decided delicious grilled corn on the cob slathered in Texas Pepper Jelly Rib Candy was just what the doc would order for your summer barbeque.

SERVINGS: 10

EQUIPMENT:

• Tongs
• Toothpicks
• Basting brush

INGREDIENTS:

• 20 ears of sweet corn in the husk
• butter
• salt
• Texas Pepper Jelly Rib Candy, one or multiple flavors 

DIRECTIONS:

1. Peel back the husks but do not remove. 
2. Remove the silks. 
3. Spread butter all over the corn, and brush the TPJ Rib Candy all over the buttered corn. 
4. Bring the husks back up over the corn; you might have to secure with a toothpick. 
5. Put the corn on the grill AFTER any meat you’re cooking is done – corn doesn’t take very long. 
6. Roll the corn around on the grill for about ten minutes; it has to be turned constantly, and rolling is the easiest (and most fun!) way to get ‘er done.
7. Put the grilled corn on a platter and step back. 
8. Salt if desired.

GRILLING TIP: Be sure to put out all your bottles of TPJ Rib Candy and Pepper Jelly so people can brush it on pretty much everything you’ve grilled.

What about a dessert? May we suggest whipping up some of our Hot Stuff Raspberry Yogurt Popsicles a day or two before heading outside and grilling.

Summer bbq recipes are the perfect excuse to get off the couch and enjoy the great outdoors and delicious food.