Thursday's Cool Grill Gadget - Feb 28, 2013

Grill Gauge Propane Tank Scale – Have you ever started grilling because you thought you propane tank had enough gas, only to watch it run dry? Never run empty again with our Grill Gauge Propane Tank Scale that accurately measures the propane in your tank, making it a must for every propane tank grill owner.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Wednesday’s What’s for Dinner - Feb 27, 2013

Chicken Enchiladas - Serves 8

Just Grillin carries bold ingredients for Chicken Enchiladas:
3/4 lbs. boneless chicken breasts
grilled or baked and sliced
3 cups cooked rice
15 oz. (1 can) black beans, rinsed and drained
1/2 tsp. ground cumin
1 1/2 cups Stonewall Kitchen Salsa Verde
Salt and pepper to taste
1 cup sour cream
8 8-inch flour tortillas
1 1/2 cups shredded cheese (such as Monterey Jack, Colby, Cheddar or a combination)

Directions:
1. Preheat grill or oven to 350 degree F. Grease a 9x13-inch baking dish.
2. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
3. Place 1/2 cup rice mixture down the center of each tortilla.
4. Top rice with 2 tablespoons sour cream. Divide chicken evenly and place over sour cream. Roll tortilla to enclose filling and place in the baking dish side by side.
5. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
6. Bake for 30 minutes or until enchiladas are heated through and the cheese is melted. Serve hot with extra salsa, sour cream, and guacamole if desired.

http://www.justgrillinflorida.com/category/recipes/chicken-2/

Tuesday's Smoking Cookbook Find - Feb 26, 2013

Everything Vegan
by Vegetarian Times

Author’s Summary:
Simple, straightforward, and written with home cooks in mind, this compendium from Vegetarian Times magazine—the leading authority on vegetarian and vegan cooking—offers more than 250 taste-tempting, health-giving, planet-loving reasons for making your meals meat, egg, and dairy-free.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Monday’s Specialty Sauce - Feb 25, 2013

Dulce De Leche Sauce – Is a rich, creamy, and smoother than silk caramel sauce that is made from pure milk and sugar, and is delectable spooned into coffee, warmed and drizzled over bananas or used in baking.

Dulce De Leche Banana Trifle

Just Grillin carries bold ingredients for Dulce De Leche Banana Trifle:
1 box vanilla cake mix
8 ounces mascarpone cheese, softened
3 cups heavy cream
1/2 tsp. pure vanilla
1/4 cup granulated sugar
1 jar Stonewall Kitchen Dulce de Leche Sauce
3 ripe bananas
1 cup Heath toffee bits
1 cup Snickers or similar chocolate bar, chopped

Directions:
1. Make cake mix in two 8-inch round cake pans according to package instructions. Cool completely and cut into 1- inch cubes.
2. In a mixer, fitted with a whisk attachment, whisk the mascarpone cheese. Slowly add the heavy cream and whisk on high making sure the cream is incorporated into the cheese. Scrap down the sides of the bowl periodically. Whisk until the mixture is thick and forms soft peaks. Add the vanilla and sugar, mix.
3. In a trifle bowl, measuring approximately 8½ inches high and 5 inches wide, layer 1/3 jar of Stonewall Kitchen Dulce de Leche Sauce, one half of the cake cubes, ¼ of the mascarpone cream, 1 sliced banana, and sprinkle with 1/3 of the toffee bits and 1/3 chopped chocolate bar. Repeat these layers. Finish layering with ¼ of the cream filling, sliced banana the remaining 1/3 Stonewall Kitchen Dulce de Leche Sauce, then the rest of the cream filling topped with the rest of the toffee and chopped chocolate.

http://www.justgrillinflorida.com/category/recipes/desserts-1/

Sampling Saturdays - Feb 23, 2013

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, February 23, 2013 12:00 pm - 2:00 pm

What tastes awesome and is also good over ice cream? Sweet and Spicy Apple Pecans, that’s what. Stop by Just Grilling and try our recipe using Texas Pepper Jelly Apple Habanero Jelly.

http://www.justgrillinflorida.com/cooking-calendar/

Sweet and Spicy Apple Pecans

Just Grillin carries bold ingredients for Sweet and Spicy Apple Pecans:
1 pound pecan halves
2 tablespoons honey
1 teaspoon chili powder (or to taste)
1/2 teaspoon onion powder (or finely diced onion)
1/4 teaspoon garlic powder
1 Granny Smith apple, peeled and very finely chopped
1/2 cup Texas Pepper Jelly Apple Habanero Jelly

Directions:
1. Put all of the ingredients in your Crock-Pot and stir well. Make sure all the pecans and apple pieces are coated.
2. Cover and cook on high for 30 minutes.
3. Turn slow cooker to low, stir, and cook for another hour.
4. Transfer the mixture to a baking or pizza sheet, and let cool completely.
5. Get out the ice cream and pie.

http://www.justgrillinflorida.com/category/recipes/desserts-1/

Friday’s What’s for Lunch - Feb 22, 2013

Sweet Potato Casserole

Just Grillin carries bold ingredients for Sweet Potato Casserole:
3 cups sweet potatoes, baked and mashed
1/2 cup Stonewall Kitchen Roasted Garlic and Onion Jam
1/2 tsp vanilla
1/2 cup butter, melted
1/4 cup sugar
2 eggs, beaten
1/2 cup toasted buttered bread crumbs

Optional: 1 cup caramelized onions

Directions:
1. In a large mixing bowl, beat together all ingredients except for caramelized onions and bread crumbs.
2. Lightly grease a 9x9 baking dish, and pour mixture into dish.
3. Optional: Cover potatoes with caramelized onions.
4. Sprinkle top with toasted bread crumbs.
5. Bake uncovered in a preheated, 350 degree F oven for 30-40 minutes or until brown and bubbly.
6. Serve immediately.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Thursday's Cool Grill Gadget - Feb 21, 2013

Stainless Steel Grill Plate – Do you love grilled nachos and quesadillas, but cannot figure out the best way to cook them on your grill? Our Stainless Steel Grill Plate will crisp your nacho chips and quesadillas, and cook meats you want to grill indirectly. And when your favorite food is done, it can also be used as a serving plate, from the grill to your table.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/



Wednesday’s What’s for Dinner - Feb 20, 2013

Vidalia Onion and Fig Glazed Baby Back Ribs with Oven Roasted Whole Garlic, Vegetables and Yukon Gold Potatoes

Just Grillin carries bold ingredients for Vidalia Onion and Fig Glazed Baby Back Ribs with Oven Roasted Whole Garlic, Vegetables and Yukon Gold Potatoes:
1 rack of baby back ribs
1 cup Stonewall Kitchen Vidalia Onion Fig Sauce
1/2 cup apple juice
John Henry’s Texas Pig Rub
6 Yukon Gold potatoes, cut into slices or wedges
1 Spanish onion, julienne
1 red or orange pepper, julienne
6 cloves of garlic, peeled
Traeger Veggie Shake
extra virgin olive oil

Directions:
Baby Back Ribs:
1. Place the rack of ribs in a large pot and simmer until meat becomes a bit tender.
2. This will prevent the sauce from burning while the pork cooks.

Prepare glaze:
1. Mix Stonewall Kitchen Vidalia Onion Fig Sauce and the apple juice.
2. Place the ribs on a hot grill and sprinkle with the John Henry’s Texas Pig Rub. Brush on the glaze and cook until nicely brown.

Yukon Gold Potatoes and Vegetables:
1. Place the potatoes, onions, peppers and whole cloves of garlic in tin foil.
2. Drizzle with olive oil and sprinkle in the Traeger Veggie Shake. Seal foil and place on a baking sheet in a 400 degree grill or oven. Potatoes will take about 1 hour.

http://www.justgrillinflorida.com/category/recipes/pork-2/

Tuesday's Smoking Cookbook Find - Feb 19, 2013

Pig: King of the Southern Table
by James Villas

Author’s Summary:
In Pig: King of the Southern Table, James Villas shares 300 mouthwatering recipes that hail from every area of the South – Mississippi Smothered Pork Cutlets, Kentucky Scramble, Sullivan’s Island Bacon and Shrimp Bog, Louisiana Red Beans Rice with Pickled Pork, and Georgia Ham Hock, Bacon, and Chicken Chowder, to name just a few. With gorgeous full-colored photography and recipes from the Mason-Dixon to the Gulf of Mexico and everywhere in between, Pig: King of the Southern Table is the definitive take on the king of Southern cuisine.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Monday’s Specialty Sauce - Feb 18, 2013

Wild Maine Blueberry Jam – Stonewall Kitchen’s jam is bursting with sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon, creating the perfect complement to Blueberry Cheesecake Squares.

Angel Food Cake with Blueberry Filling – Serves 12

Just Grillin carries bold ingredients for Angel Food Cake with Blueberry Filling:
Angel Food Cake:
1 cup cake flour, sifted
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 cups egg whites (10-12 eggs whites)
1 tablespoons cold water
1 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar, sifted
Blueberry Filling:
1 cup whipping cream
1/4 cup sugar
3/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
8 ounces Mascarpone cheese, room temperature
Confectioners’ sugar for dusting

Directions:
1. Preheat oven to 350 degrees F.
2. Sift cake flour, 3/4 cup sugar and salt 3 times.
3. In an electric mixer fitted with a whisk attachment, or you can use a hand mixer, combine the egg whites, cold water, cream of tartar, vanilla and almond extract. Beat on high until the mixture if stiff and glossy, but not dry. Fold in 3/4 cup of sugar 2 tablespoons at a time.
4. Fold in flour and sugar mixture a little at a time. Bake the batter in an ungreased 10-inch tube pan about 45 minutes or until the cake is golden and a toothpick tester comes out clean when inserted into the center of the cake. invert pan to cool.
5. Make filling by placing whipping cream in the bowl of a mixer fitted with a whisk attachment. Whip cream until soft peaks form. Slowly add the sugar. Stir Stonewall Kitchen Wild Maine Blueberry Champagne jam until smooth (heating the jam slightly in the microwave may help). Combine the jam and mascarpone, mix until uniform. Fold jam and mascarpone cheese into the whipped cream until smooth. Chill in refrigerator while cake cools.
6. Once cake cools completely, remove cake by cutting around the edges and center tube and then around the bottom. Cut cake in half, horizontally, gently with a serrated knife. Form a trough by pulling out some of the cake in the center of the bottom half. Fill trough with Blueberry filling. Place top half of cake over filling. Dust cake with confectioners’ sugar and serve.

http://www.justgrillinflorida.com/category/recipes/desserts-1/

Sampling Saturdays - Feb 16, 2013

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, February 16, 2013 12:00 pm - 2:00 pm

How does a grilled Brisket with a peppery flavor sound? Then Just Grillin is the place to be for our Grilled Brisket recipe using Traeger Salmon Shake Rub. Oh by the way, this rub is not just for salmon anymore.

http://www.justgrillinflorida.com/cooking-calendar/

Friday’s What’s for Lunch - Feb 15, 2013

Curried Roasted Garlic Prawn Salad

Just Grillin carries bold ingredients for Curried Roasted Garlic Prawn Salad:
1 pound Fresh asparagus, ends trimmed
Salt and Pepper to taste
4 tablespoons olive oil divided
2 lbs. shrimp peeled and deveined
1 cup white onion, diced
1 teaspoon Curry powder
1 cup Stonewall Kitchen Roasted Garlic Peanut Sauce
3/4 lb. Penne pasta, cooked according to package instructions
1 head of romaine for garnish

Directions:
1. Preheat oven to 350 degrees F. Cut asparagus into 1 1/2 inch pieces. Drizzle with olive oil and season with salt and pepper. Place on a foil lined baking sheet. Bake 8 minutes, or until the asparagus is tender/crisp. Set aside.
2. Add 2 tablespoons olive oil to a sauté pan and heat over medium high heat. Add shrimp, season with salt and pepper. Saute until pink and cooked through. Remove from pan and set aside.
3. Add onion and sauté until tender and translucent over medium heat. Add curry powder and stir until onions are coated.
4. Add peanut sauce and mix well.
5. Add pasta, asparagus and shrimp back to pan toss and heat through.
6. Arrange romaine on serving platter or individual dishes. Top with Curried Roasted Garlic Prawn Salad and serve warm.

http://www.justgrillinflorida.com/category/recipes/seafood-2/

Thursday's Cool Grill Gadget - Feb 14, 2013

Spice Paste Injector – Are you a serious griller that uses a marinade injector as a tool when grilling and are tired of it not being able to handle the spices in your sauces because the needle tends to get clogged? Our wide mouth Spice Paste Injector is designed for injecting spice and herb pastes deep into poultry, roasts, and other thick cuts of meat after your create a marinade hole with the stainless steel spike that is included. Now, your favorite flavoring will be injected where it was intended, in you meat and not stuck in your injector needle.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Wednesday’s What’s for Dinner - Feb 13, 2013

 

Pineapple Glazed Baked Ham

Just Grillin carries bold ingredients for Pineapple Glazed Baked Ham:
1 fully Cooked Ham
1 jar Texas Pepper Jelly Pineapple Habanero Jelly
1 (20 ounce can) pineapple rings in heavy syrup

Directions:
1. Preheat grill or oven to 300 degree F.
2. Place ham in a large roasting pan. Cover tightly with a lid or foil. Cook for approximately 15 minutes per pound.
3. Remove from oven 30 minutes before the end of the cook time. Brush Texas Pepper Jelly Pineapple Habanero Jelly on the surface of the ham. Then toothpick pineapple rings all over it. Return ham to the oven uncovered. The pepper jelly will caramelize and soak into the ham.
4. Brush with additional jelly one or two more times for the remainder of the cook time.
5. Serve warm or at room temperature.


http://www.justgrillinflorida.com/category/recipes/pork-2/

Tuesday's Smoking Cookbook Find - Feb 12, 2013

Weber’s Smoke
by Jamie Purviance

Author’s Summary:
Now you can add smoke flavor to almost any food on any grill. Weber’s Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes—not hours.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Monday’s Specialty Sauce - Feb 11, 2013

Apple Habanero Jelly - With the sweet apple taste and the Habanero flavor you will wonder how come moms apple pie was never this good. This is also great with any type of pork.

Texas-Style Jelly Doughnuts

Just Grillin carries bold ingredients for Texas-Style Jelly Doughnuts:
4 cups flour
1 teaspoon salt
2 1/2 teaspoons dry yeast (one square)
1 cup milk
2 tablespoons real sugar
2 eggs
2 tablespoons butter (don’t substitute)
1/2 cup Texas Pepper Jelly Apple Habanero Jelly (or any kind)
canola oil for frying
sugar and cinnamon mixture, for coating the finished doughnuts

Directions:
1. In a small bowl, combine the yeast, sugar, and 1/2 cup of the flour. Let rise for fifteen minutes.
2. In a large bowl, add all ingredients except oil, pepper jelly, and sugar/cinnamon mixture. Your final mixture should be soft but not sticky. If it’s sticky, add a little more flour. It it’s stiff, add a little more milk.
3. Cover, and let rise another 15 minutes.
4. Punch down the risen dough, turn out onto a floured surface and knead for a few seconds. With a floured rolling pin, roll out the dough to about 1/2-inch thick. Cut into rounds with a biscuit cutter, and place the rounds on a lightly floured baking sheet. Let rise for another 15 minutes.
5. In a heavy pot, heat the oil to 350 degrees. Fry the doughnuts, a few at a time. Turn frequently. When nicely browned, remove from oil and roll on a plate lined with sugar/cinnamon mixture. When all doughnuts are fried, fill a pastry bag with pepper jelly, insert the tip into each doughnut, and squeeze 1-2 teaspoons of pepper jelly into each doughnut. Serve and enjoy.

http://www.justgrillinflorida.com/category/recipes/desserts-1/

Sunday’s Appetizers - Feb 10, 2013

 

Hot Crockpot Spinach Dip

Just Grillin carries bold ingredients for Hot Crockpot Spinach Dip:
1 box (10 oz) frozen chopped spinach, thawed and thoroughly drained
1 cup mayonnaise (do not substitute Miracle Whip)
1/2 cup sour cream (not fat-free)
1/2 cup Texas Pepper Apple Habanero Jelly
1/4 cup finely chopped apples (peeled) (applesauce works, too)
2 tablespoons garlic powder
3/4 cup grated Parmesan cheese
1/2 cup diced tomatoes (if you use canned, drain thoroughly!)
1/4 cup finely diced onion

Directions:
1. Combine all ingredients in a large mixing bowl and mix well. Put mixture in your slow cooker, cover, and set to “low.”2. Let the mixture cook in the Crockpot for 8-10 hours.
3. Turn Crockpot off, and let “set” for an hour or two.
4. Pour into bowl, surround with breadsticks, chips, raw veggies, whatever your family or guests like best to dip.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Sampling Saturdays - Feb 9, 2013

 

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, February 9, 2013 12:00 pm - 2:00 pm

Combine Stonewall Kitchen Honey Mustard Sauce with Chicken Wings, and you have a reason to stop by Just Grillin and try them hot off our X-Large Big Green Egg.

http://www.justgrillinflorida.com/cooking-calendar/

Honey Mustard Chicken Wings

Just Grillin carries bold ingredients for Honey Mustard Chicken Wings:
Makes about 24 delicious chicken wingettes.
1 1/2 pounds chicken wingettes
1 Tbsp. toasted sesame seeds
1 bottle of Stonewall Kitchen Honey Mustard Sauce
1 Tbsp. chopped scallion
1 Man Law Chicken Wing Rack

Directions:
1. Preheat grill or oven or to 425 degree F
2. Place 1 1/2 pounds chicken wingettes in a sauté pan and cover with water or chicken stock. Bring liquid to a boil, reduce heat and simmer 15 minutes.
3. Drain off liquid and pat dry. Toss chicken wings in 1/2 cup Stonewall Kitchen Honey Mustard Sauce.
4. Hang them on a an Law Chicken Wing Rack. Roast in a 425 degree F grill or oven for 20-30 minutes.
5. Brush with additional sauce if needed.
6. Toss roasted chicken wings with 1 Tbsp. toasted sesame seeds and 1 Tbsp. chopped scallion.
7. Serve hot or at room temperature.

Stonewall Kitchen Honey Mustard Sauce - The subtle taste of honey buzzes upon the spiciness of mustard for a perfect accompaniment to grilled chicken, dip your shrimp right in, or use as a glaze for pork. This sauce is also wonderful when added to a vinaigrette for a little extra hint of flavor.

http://www.justgrillinflorida.com/category/recipes/appetizers-4/

Friday’s What’s for Lunch - Feb 8, 2013

Spicy Supreme Meatloaf

Just Grillin carries bold ingredients for Spicy Supreme Meatloaf:
1 1/2 cups chopped onion
1 tablespoon garlic powder
3 large eggs
1/4 cup milk
1 teaspoon dijon mustard
1/4 cup Texas Pepper Jelly Apple Habanero Jelly
1/4 cup finely chopped apple, or applesauce
1/4 cup diced green pepper
1 pound extra lean ground beef
1 pound sausage
1 1/2 cups bread crumbs or ground-up soda crackers
1/4 cup ketchup
1/4 cup Texas Pepper Jelly Apple Habanero Rib Candy
1/4 cup brown sugar
dash salt
dash black pepper
dash marjoram
1 tablespoon cider vinegar

Directions:
1. Preheat your grill or oven to 350.2. In a large mixing bowl, mix together the eggs, milk, mustard, apples, green pepper, and pepper jelly. Add the salt, pepper, and marjoram. Blend thoroughly. Add the meats, bread crumbs, milk, and onions. Use your hands to mix it up well.3. In a small bowl, stir together the ketchup, Rib Candy, sugar, and vinegar.4. Transfer the meat mixture to a large loaf pan. Brush the meat, all over, with the Rib Candy/ketchup/sugar/vinegar mixture. Use about half the marinade mixture.5. Bake for about 45 minutes. Remove from grill or oven and brush with more glaze. Return to grill or oven and bake another 15 minutes. Remove from oven and brush with remaining glaze. Return to grill or oven for approximately 10 more minutes, or however long it takes for that final glaze to “set.”6. Let the meat loaf settle before slicing.
http://www.justgrillinflorida.com/category/recipes/beef-1/

Thursday's Cool Grill Gadget - Feb 7, 2013

 

S’more Grilling Set – Bring home the authentic campfire taste of America’s outdoor dessert with our stainless steel S’mores Grilling Set that can be used on your gas or charcoal grill. With a warming plate for graham crackers and chocolate and 4 marshmallow skewers, there will be enough s’mores for everyone.
http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Wednesday’s What’s for Dinner - Feb 6, 2013

Spicy Texas Lasagna

Just Grillin carries bold ingredients for Spicy Texas Lasagna:
lasagna noodles, uncooked
2 cans spaghetti sauce
one cup sliced fresh mushrooms
one cup diced green pepper
1/2 cup diced red pepper
2 large onions, diced
2 cups shredded Swiss cheese
1/2 cup shredded mozzarella cheese
any other tag ends of shredded cheese you’ve got, leftover in the fridge
1 tablespoon garlic powder
1/2 cup cooked and well-drained ground beef
1/2 cup cooked and well-drained sausage
1/4 cup finely shredded pineapple, well drained
1/2 cup Texas Pepper Jelly Pineapple Habanero Rib Candy

Directions:
1. In a large, deep lasagna baking dish, spray thoroughly with canola or olive oil and line the bottom with uncooked noodles.
2. On top of the noodles place half of each ingredient in whatever order your family prefers, with the cheeses on top. Put more uncooked noodles on top of the cheese, and build again.

3. On the very top, put more uncooked noodles. Top with sauces and cheese.

4. Bake at 325 for approximately an hour, checking several times to make sure the cheese doesn’t burn. When the noodles are soft, the lasagna is done.

5. Serve with a nice tossed salad, and you’ve got paradise in a plate.

http://www.justgrillinflorida.com/category/recipes/pasta-1/

Tuesday's Smoking Cookbook Find - Feb 5, 2013

Big Green Egg Cookbook
by Big Green Egg

Author’s Summary:
The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.
The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Monday’s Specialty Sauce - Feb 4, 2013

Apple Habanero Jelly - With the sweet apple taste and the Habanero flavor you will wonder how come moms apple pie was never this good. This is also great with any type of pork.

Sweet and Spicy Apple Pecans

Just Grillin carries bold ingredients for Sweet and Spicy Apple Pecans:
1 pound pecan halves
2 tablespoons honey
1 teaspoon chili powder (or to taste)
1/2 teaspoon onion powder (or finely diced onion)
1/4 teaspoon garlic powder
1 Granny Smith apple, peeled and very finely chopped
1/2 cup Texas Pepper Jelly Apple Habanero Jelly

Directions:
1. Put all of the ingredients in your Crock-Pot and stir well. Make sure all the pecans and apple pieces are coated.
2. Cover and cook on high for 30 minutes.
3. Turn slow cooker to low, stir, and cook for another hour.
4. Transfer the mixture to a baking or pizza sheet, and let cool completely.
5. Get out the ice cream and pie.

http://www.justgrillinflorida.com/category/recipes/desserts-1/

Sunday’s Appetizers - Feb 3, 2013

Steak Crostini

Just Grillin carries bold ingredients for Steak Crostini:
1 pound beef loin boneless strip steak
1 French baguette
1/4 cup olive oil
Stonewall Kitchen Blue Cheese Herb Mustard
1/4 cup crumbled blue cheese
Fresh parsley leaves for garnish

Directions:
1. Grill or broil the sirloin steak to desired doneness, preferably rare or medium rare. When cool, trim off fat and slice thinly.
2. Cut the French baguette into at least 24 1/4 inch slices. Brush both sides of each toast with olive oil. Place toasts on a baking sheet under the broiler until golden on both sides.
3. Spread Stonewall Kitchen Blue Cheese Herb Mustard over each French bread toast. Then layer a piece of steak. Top each crostini with crumbled blue cheese and a parsley leaf for garnish. Serve at room temperature.

http://www.justgrillinflorida.com/category/recipes/appetizers-4/

Sampling Saturdays - Feb 2, 2013

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, February 2, 2013 12:00 pm - 2:00 pm

If you desire excellent barbecue with the great taste of hickory and garlic, then you need to try our recipe for Pulled Pork using John Henry’s Ole Bob’s w/ Garlic Rub Seasoning. Stop by Just Grillin to try a taste from East Texas.

http://www.justgrillinflorida.com/cooking-calendar/