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?
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.
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!
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.
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 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.
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.
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,
Archive for TPJ Rubs and Spices
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.”
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!
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:
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
pickles – whatever kind your family prefers
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.
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!
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!