Friday, May 31, 2013

You Can Pickle Anything!

Homemade Pickles


Pickling couldn't get much easier.  These garnishes are used for many dishes.  Make your own pickles tonight and eat them tomorrow!

Ingredients: 

1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
1/2 green bell pepper, cut into 1/2-inch strips

1/2 red or orange bell pepper, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced

Directions:

1. 
Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.

2. Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.

3. Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.

Sunday's Appetizers- June 2nd 2013

Homemade French Onion Dip



Ingredients

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt


Directions


In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Happy National Camping Month!

The History of Camping


Did you know that June is National Camping Month? Join Just Grillin all of June to taste your grilling favorites that go great with camping. 

A little history...
Camping as a recreational activity entered into popular society over 100 years ago. It is widely accepted that Thomas Hiram Holding was one of the first proponents of the activity, which is gaining in popularity every year and will continue to do so, through the effects of the current economic climate. 
Holding wrote the first Camper's Handbook in 1908. This book described to people, for the first time, the basics of camping. The knowledge required to write this book he learnt whilst traveling with a wagon train across the prairies of America. The journey, taken with his family in 1853 at the age of 9, was 1200 miles long, we can only marvel at the experiences he must have had.
In 1887 he visited the highlands of Scotland whilst on a cruise and decided to camp from his canoe. Holding was also a keen cyclist and it was after a conversation with a friend he later embarked on what could have been the first bicycle camping trip which they took in Ireland. For this trip, Holding designed some easily portable camping equipment, embarking with 4 friends in the late 1800s. He wrote a book about this experience entitled 'Cycle and Camp in Connemara' (1898), the book has an open invitation for fellow enthusiasts to contact him, which led to the formation of Association of Cycle Campers in 1901.
Robert Falcon-ScottThis group, originally formed of 13 members held it's first meeting in Wantage in 1901 with only 6 people in attendance. It is this group though that made up the beginnings of the Camping and Caravanning Club, which has now grown in popularity to well over a third of a million members, as more and more people take up the activity, It is important to note here some of the famous and influential people who have acted as it's head. The first of which being Captain Robert Falcon-Scott who later became known as 'Scott of the Antarctic'. He held the post from 1909 until his death 3 years later. The next notable member was Sir Robert Baden-Powell who went on to form the scouting movement. This trend has continued over the following years with the current incumbent being Dr David Bellamy OBE the famous Naturalist.
One of the first campsites was on the Isle of Mann which is believed to have opened it's fields in 1894. It opened for the summer season and expanded continuously in terms of size and visits over the over the following decade, indeed, by the end of the 1800s it was attracting over 600 people per week, In 1904 another 4 acres of land was purchased in order that an additional 1500 tents could be erected, alongside this a huge marquee was pitched to act as a dining hall.
The next major shift in recreational camping,came about due to people wanting a more formidable shell between themselves and the elements. Caravans were starting to become popular by the end of the 1930s, companies starting springing up offering different types and some people even started building their own!!
During the 1960s there was a seismic change in the way people went on holiday in the UK. People started to notice the benefits of camping rather than staying in a boarding house which had always been more popular before. Some of the reasons for this were that camping was far cheaper, the price and quality of camping goods was improving and whilst camping you didn't have to adhere to the stricter rules of boarding houses.
Festival camping started to grow in popularity around this period also. Camping has allowed people to stay within close proximity to the actual proceedings of the festivals. Most festivals now offer simple camping facilities.
The popularity of camping grew over the next decades until nowadays there are 1.2 million people who choose camping as there holiday in Britain each year. Efforts have been made to increase the popularity of camping in the UK with initiatives such as National Camping and Caravanning Week which attempts to break the record each year for the amount of people camping at one specific time. 

Star camping month off right by stopping in our store tomorrow!

Wednesday, May 29, 2013

Wednesday What's For Dinner- May 29th 2013

Grilled Halibut Kebabs

 
Ingredients:

1 1/2 pounds halibut steaks, cut into 1 inch cubes
1 large bell pepper, cut into 1 inch squares
1 large red onion, cut into 1 inch squares
1/2 cup fresh lime juice
4 tablespoons olive oil
3 tablespoons fresh cilantro, finely chopped
2 tablespoons sugar
1 1/2 teaspoons serrano pepper, minced (wear kitchen gloves to do this)
Grill Floss (sold at Just Grillin)
 
 
Preparation:
 
Combine lime juice, 2 tablespoons of olive oil, cilantro, sugar and pepper in a small bowl. Mix until the sugar is completely dissolved. Set aside for at least 1 hour to blend the flavors. Meanwhile, preheat grill and thread halibut pieces and vegetables onto "Grill Floss" metal skewers alternating as you go. Brush kebabs with remaining 2 tablespoons of olive oil and place on a hot grill. Grill on each of the 4 sides for about 1 1/2 minutes each, or about 6 minutes total. The halibut should be opaque and flaky through to the middle. Remove from grill and serve with sauce.
 
Serves 4
Total Cook Time: 23 Minutes

Thursday, May 23, 2013

Thursday's Cool Grill Gadget-May 23rd 2013

Stuffit Platter for Hotdogs and Tacos


Stuffit Platter- Citrus Green – B400CGAnnoyed when you put toppings on your hot dogs and tacos, and they fall over sideways? Just Grillin carries the greatest asset to decorating your dogs. 


Stuffit Platter- Citrus Green

• Holds 8 fully assembled hot dogs or tacos!
• Narrow design is perfect for counter serving!
• Fully stackable
• 1OO% FDA approved Melamine for durability, versatility and safety
6.5” x 18.5” x 1.75”


Wednesday, May 22, 2013

Tuesday's Cookbook Finds- May 21st 2013

Potato Salad: 65 Recipes from Classic to Cool

By: Debbie Moose

"Potato salad is not just a starchy buddy to your hamburger. It has a proud place in cultures around the world, from German oil-and-vinegar salads with bacon to dill-accented Scandinavian delights. And, of course, it's the all-American side dish at every Fourth of July picnic. But this great dish deserves to shine year-round. In this book are the flavors of beloved favorites, but with new twists. Other recipes bring in international touches. So, take potato salad to stardom. Go spud wild."

Employee Spotllight- Devin Pineda


Devin Pineda

Assistant Sales Manager


Hometown: New York, NY
How long have you been working at JG? 1 year
Top Sale: $16,060.70 (outdoor kitchen)

Favorite thing about working at JG: I love all the awesome people I get to meet and work with here.  I have bonded with so many customers and know their needs.  The food we sample all the time is great too, and selling grills doesn't even feel like a job!

Wednesday What's for Dinner- May 22, 2013


Bacon Wrapped Hot Dogs


In lieu of Baseball season, hot dogs are one of the simplest dinner items a family could eat! Throw some dogs on the grill and your family will be eating in no time! Join Just Grillin on Saturday for our "Baseball &BBQ" Event.  Stonewall Kitchen will be sampling all sorts of mustards and jams!


INGREDIENTS
4 hot dogs
2-4 slices of bacon
1 tablespoon neutral oil (such as canola or grapeseed)
1/2 large yellow onion, cut into 1/2-inch-thick slices (about 1 cup)
Kosher salt, to taste
4 hot dog buns
Stonewall Kitchen Mustard and ketchup
DIRECTIONS
  1. Preheat grill to medium. 
  2. Wrap each hot dog in bacon, pinning the ends of each strip to the hot dog with a toothpick. Depending on the size of your hot dog and thickness of the bacon, you may find that you need more than one strip of bacon to cover it in its entirety.
  3. Place the larded hot dogs on the grill for about 15 minutes, or until the side of the hot dog in contact with the pan has crisped up slightly. Flip the hot dogs onto their other side, and cook for 10-15 minutes longer, or until the bacon is crisp all over.
  4. While the hot dogs crisp on their second side, heat up a second large skillet (preferably cast iron) over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the sliced onion, and season with about 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, or until the onions have slumped, and browned significantly (a little char is good). Taste, and adjust for seasoning. Set aside, and tent with foil to keep warm.
  5. Remove the bacon-wrapped hot dogs to a plate, take out the toothpicks, and tent with foil. Toast up the hot dog buns in the residual bacon fat, until light-golden brown.
  6. Serve the hot dogs in the toasted bun, topping with charred onions, and drizzled with the condiments of your choice.
Serves 4.

Monday, May 20, 2013

Monday's Specialty Sauce- May 20th 2013

Horseradish Mustard

Horseradish MustardMustards are great sauces to dip poultry and pork in.  Our Horseradish Mustard Sauce is a great asset to practically any meat. The perfect roast beef sandwich will only get better when you add our intensely flavored and distinctive Horseradish Mustard to it. Try adding a tablespoon of this Stonewall Kitchen Mustard to vinaigrette for a delicious dressing with a kick of horseradish heat. Join Just Grillin on Saturday for our "Baseball and BBQ" Stonewall Kitchen event.  We will be sampling all of our mustards.




Sunday, May 19, 2013

Sunday's Appetizers- May 19th 2013

Beef Brisket Nachos



Ingredients

  • John Henry's Cilantro with Lime Seasoning Rub
  • Stonewall Kitchen Roasted Apple Grille Sauce
  • beef brisket
  • cheddar cheese
  • roasted Serrano chilies
  • tortilla chips
  • Vidalia onion

Instructions

  1. Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chilies, a dusting John Henry's Clangor with Lime Seasoning Rub  a drizzle of sauce (Stonewall Kitchen Roasted Apple Grille Sauce), and a heaping handful of grated sharp cheddar or Monterrey jack cheese.
  2. Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.

Saturday, May 18, 2013

Employee Spotlight- May 18th 2013

Trevor Todd
Retail Store Manager


Hometown: Mineral Bluff, GA
How long have you been working at JG? 2 years
Top Sale: $14,400 (outdoor kitchen)

Favorite thing about working at JG: I love the atmosphere and work environment.  You get to know the customers on a more personal level.  I get to grill on Saturdays and help with the grilling classes.  Who wouldn't like that?


Thursday, May 16, 2013

Thursday's Cool Grill Gadget- May 16th 2013

Big Green Egg Corn Holders


Love your Egg and need something to get your corn off the cob? Big Green Egg offers these great corn holders that will decorate your Big Green Egg perfectly.


Big Green Egg Corn Holders make neat and easy work of hot, buttery corn on the cob. Sturdy stainless steel prongs with easy-grip resin handles. Four pairs.

Wednesday, May 15, 2013

Wednesday What's For Dinner- May 15th 2013

Beef Brisket on the Big Green Egg

Just Grillin carries all of the necessities you will need to make the perfect brisket.  From pellets to rubs to your Big Green Egg- we have it all.  Here is a great recipe for brisket you can make for dinner tonight.  Your brisket will be juicy and tender.


Ingredients:
1/2 cup coarse kosher or sea salt
1/3 cup black pepper
1/4 cup granulated garlic
1/4 cup ground mild chilies such as ancho or Chimayo

1/3 cup Suckle Buster's Hog Waller Rub
 2 tbsp celery seed
2 tsp cumin
1/2 cup beef broth
Hickory Wood Chips

  • Most butcher shops can get whole “packer trimmed” briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small “flat” cuts, often in the 4 to 6-pound range, and while these will suffice, a whole brisket cooks up much better. A 4 to 6-pound “flat” cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours
  • Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.
  • Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours.
  • Set the EGG® up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose.
  • Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.


Monday, May 13, 2013

Tuesday's Cookbook Finds- May 14th 2013

Burger Bar: Build Your Own Ultimate Burgers

By: Hubert Keller



Chef Hubert Keller is known for elevating the ordinary burger into an extraordinary culinary pleasure. As the owner and chef of the Burger Bar restaurants in Las Vegas and St. Louis, Keller serves the finest quality burgers to thousands of satisfied diners—from teenagers to top chefs. Now, the man who led the charge in America's burger revolution shares his secrets in Burger Bar: Build Your Own Ultimate Burgers, showing you how to create your own mouthwatering, irresistible burgers.

In this cookbook, Keller expands on the "build-your-own" theme that has been such a success in his restaurants. Inside you will find a collection of 50 tantalizing recipes that show how to transform even plain ground chuck into body- and soul-satisfying burgers. The chapters include recipes with a focus on beef, other meats like lamb and bison, poultry, fish, even vegetarian burgers.

The recipes are an amazing display of Keller's burger mastery: the crowd-pleasing Blue-Cheese Stuffed Bacon Sliders, the simple but inventive Black Jack Burger with Black Angus beef and Jack cheese, more healthful but delicious Buffalo Burger, the luscious Provencal (Lamb) Burger, a hearty BBQ-style Open-Faced Chicken Burger, and so many more. Burger Bar will impress even die hard meat lovers with recipes for seared tuna, salmon, and shrimp burgers, not to mention hearty vegetarian delights like Southwestern Bean Burger and Roasted Pumpkin-Quinoa Burger.

And don't forget, no burger would be complete without a side of Keller's perfectly crisp French fries or gorgeous vegetable chips—and a rich, frothy milkshake, or fabulously cool cocktail.
One of Keller's specialties-dessert burgers—could soon be yours; his grand finales are shared with the details to help you make them at home. With some advance planning, the S'mores Burger—an eye-opening evolution of the classic marshmallow and chocolate treat—will be a hit with your family. In the whimsical Chocolate-Hazelnut Burger, rich chocolate ganache forms the burger, while a mango gelee is the lovely surprise that seems to be cheese, fresh mint serves as lettuce, and kiwi as pickles!


Illustrated throughout with gorgeous color photographs by Bill Milne, Burger Bar is the ultimate cookbook for anyone who wants to create their own iconic burgers at home—and become a legend at the next backyard barbecue.

Monday's Specialty Sauce- May 13th 2013

Bourbon Molasses Barbecue Sauce

Bourbon Molasses Barbecue SauceWhen most people hear "Bourbon" in sauces or rubs, they get excited because they get to savor the taste of bourbon with their grilled masterpiece.  The Bourbon Molasses Barbecue Sauce by Stonewall Kitchen is a big hit at Just Grillin.  Many customers will use this sauce to baste their ribs.  Bourbon Molasses Sauce is even great on chicken breast or pork.  A lot of thought and culinary craftsmanship went into Stonewall Kitchen's very own version of thick, succulent BBQ sauce; the kind you find at a good local BBQ joint. Slow pouring, smooth bourbon flavors, with the finish of thick molasses; this is a "stick to your ribs" kind of sauce.



  • Gluten-Free
  • Authentic, slow pouring, BBQ sauce
  • Smooth bourbon flavor with a hint of sweet molasses
  • Made in USA

  • Ingredients: Tomato Paste, Brown Sugar, Cider Vinegar, Water, Honey, Molasses, Onion, Bourbon, Dijon Mustard (water, mustard seed, vinegar, salt, white wine, citric acid, turmeric, tartaric acid, spices), Garlic, Worcestershire Sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, anchovies (fish), tamarind, natural flavor), Canola Oil, Orange Juice Concentrate, Spices, Dried Garlic, Salt, Dried Onion, Xanthan Gum. Allergens: Fish



    Sunday, May 12, 2013

    Sunday’s Appetizers - May 12, 2013


    Spinach and Artichoke Dip



    Happy Mother's Day! Make an easy appetizer your mom will love.  This is one of the owner's favorite recipes (Heather).  Her children will definitely be making this tasty dish for her today.  


    Picture of Warm Spinach and Artichoke Dip Recipe
    Ingredients

    1 tablespoon canola oil
    1 medium onion, finely chopped (about 1 1/2 cups)
    3 cloves garlic
    9 oz. artichoke hearts, defrosted, rinsed and dried
    10 oz. chopped spinach, defrosted, excess liquid squeezed out.
    1/2 cup reduced fat sour cream
    2 tablespoons mayonnaise
    1/2 cup Neufchatel cheese (reduced-fat cream cheese)
    2 oz. shredded part-skim mozzarella cheese
    1/2 teaspoon salt
    1/4 teaspoon fresh ground pepper
    Pita wedges or crudites, for serving



    Directions
    Preheat oven to 375 degrees F.

    Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

    In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.

    Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

    Saturday, May 11, 2013

    What's Cookin Today- Saturday May 11th 2013


    BURGERS, BURGERS, BURGERS

    What's Cookin TODAY: 
    Chad Ward

    TODAY (Saturday, May 11th from 12:00-2:00 PM), Chad Ward, the co-founder and Pit Master of Whiskey Bent BBQ will be teaching at JG!  Just Grillin is VERY excited to feature him today for Sampling Saturdays. Read his Bio and welcome him to Just Grillin TODAY!



    A little more about Chad...Whiskey Bent BBQ is a competitive BBQ team based out of Lakeland, FL.  In less than 2 years on the national BBQ circuit, Whiskey Bent BBQ is ranked in the top 60 out of 6500 teams.  The team has cooked 40 contests in 9 states with 3 state championships and over 25 top 10 finishes.  Whiskey Bent BBQ has also qualified for the 3 most prestigious "invitation-only" competitions on the circuit; the American Royal, Jack Daniels World Championship and "The Best of the Best".  Chad was also a finalist on Food Network's "Chopped".

    Today Chad will be teaching or customers about burgers. He will be making 3 types of burgers:


    - Chorizo Burger
    - Jalapeno Popper Burger
    - Blue Cheese and Bacon Burger



    Friday, May 10, 2013

    Friday What's For Lunch- May 10th 2013


    Cheddar Bacon Hamburgers 

    This is a really easy recipe to prepare on your lunch break instead of running through the drive though line for a very unhealthy lunch. Fresh off the grill these hamburgers are tasty and quick. Chad Ward will be grilling all sorts of hamburgers tomorrow in our cooking class. Come check it out.





    Ingredients

    Original recipe makes 4 burgers

     3 tablespoon Nedra D's Smokehouse Rub
    1 pound of ground beef
    1/2 teaspoon of pepper
    1/2 teaspoon salt
    3/4 cup of freshly cut bacon
    1/2 cup of cheddar cheese
    4 hamburger buns

    Directions

    1. Preheat grill for medium heat.
    2. In a large bowl, mix together the ground beef, Cheddar cheese, Nedra D's, salt, pepper, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
    3. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

    Thursday, May 9, 2013

    Thursday's Cool Grill Gadget - May 9, 2013



    Stuff-A-Burger™ Burger Press 


    Ready for our cooking class o Saturday with Chad? He will be grilling burgersburgers and more burgers! A neat gadget to pick up for Saturday would be the Stuff-A-Burger Press. This cool gadget allows you to put ingredients inside the hamburger instead of eating a plain old hamburger. 


    Designed to hold an impressive 3/4-pound of ground meat, the Stuff-A-Burger Press can be filled with an infinite variety of flavor combinations. Try it with grated cheese, grilled onions or mushrooms.

    Check out the demonstration!




    Thursday, May 2, 2013

    Thursday's Cool Grill Gadget - May 2, 2013



    Stainless Chili Pepper Grilling Set 



    In the event of Cinco de Mayo... this would be a great asset to your grill on Sunday!

    Make the most amazing stuffed jalapeno peppers at your next picnic with this Steven Raichlen Stainless Steel Chili Pepper Grill Rack Set. This stainless steel rack holds 18 peppers upright while grilling so the fillings don't fall out! The set includes a serrated-edged pepper corer which easily removes the core of each pepper.

    Features:
    • Chili pepper grill rack and corer set
    • Material: Stainless
    • Pepper rack holds 18 peppers standing straight up so cheese and other stuffing's stay inside
    • Corer has serrated edge
    • Ergonomic handle on corer

    Wednesday, May 1, 2013

    Chicken Enchiladas


    Wednesday’s What’s for Dinner - May 1, 2013


    Chicken Enchiladas 



     Excited  for Cinco de Mayo? JG is! Start celebrating with this delicious recipe tonight!
    INGREDIENTS: 
    Serves 8

    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, or Cheddar) 


    DIRECTIONS:
    Preheat oven to 350 degree F. Grease a 9x13-inch baking dish.


    1. Combine the rice, beans, cumin, 1/2 cup Salsa Verde, and salt and pepper to taste, mix well.
    2. Place 1/2 cup rice mixture down the center of each tortilla.
    3. 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.
    4. Top enchiladas with remaining 1 cup Salsa Verde. Sprinkle shredded cheese over sauce.
    5. 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.