Tuesday, August 27, 2013

Tuesday's Cookbooks- August 27th 2013


The NFL Gameday Cookbook

By: Dr. BBQ Ray Lampe

This is a great cookbook for tailgating season and all of our copies in the store are signed by the Dr. BBQ himself! The fans are roaring, the pigskin is flying, and only one thing is    missing . . .grub.  Acclaimed author Ray "Dr. BBQ" Lampe has created this cookbook specifically for NFL fans, with delicious recipes easy enough for the novice chef and also designed to travel to the game. Although most recipes center around the tailgater's sacred grill, the cookbook also includes sections on sandwiches, side dishes, desserts, and refreshing drinks. With photos of memorable NFL moments and 150 delicious recipes, like Bloody Mary Chicken Wings and Whiskey-Marinated Rib-eye Steaks, this game day cookbook ensures that the chef will be the star of this year's Super Bowl party.

Friday, August 9, 2013

Friday What's For Lunch- August 9th 2013




Crispy Southwest Wraps

Chicken - Crispy Southwest Wraps

Ingredients

1cup cooked rice, warm or at room temperature
1cup cooked, shredded chicken
1can black beans, rinsed and drained
1green onion, finely sliced (white and green parts)
½red or green pepper, diced
¼cup fresh cilantro, chopped
juice of 1 lime
½tablespoon chili powder
1teaspoon ground cumin
½teaspoon garlic salt
2cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6burrito-sized flour tortillas

Directions


Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Thursday, August 8, 2013

Wood on Wood on Wood- August 8th 2013

Smoking & Flavor


Most customers do no not know about our vast selection of woods and pellets you can use for your grill.  Between pellets, chips, staves and chunks, we have it all. Check out all of our varieties!


 Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Smoking Wood Chips infuse grilled food with rich flavors and are an inexpensive addition to your barbecuing routine that will make eating the foods you grill a delightful experience. The Best of Barbecue Smoking Wood Chip Blend for Beef is a robust blend made with hickory, oak and mesquite.





For those times when you need the smoke to last, Maine Grilling Woods offers you our premium grilling chunks. Measuring roughly 3 1/2 by 3 2/1 inches these chunks will burn for longer. As always, our chunks are produced from locally harvested wood lots and farms and produced using only fresh harvested trees, never scraps or lumberyard waste. Available in a 220 cubic inch (approx. 4 to 5 lb.) or 900 cubic inch (approx. 15 to 16 lb.) size and in all 10 wood varieties (Black Cherry, Wild Apple, Downeast Hickory, Mountain Mesquite, Sugar Maple, Acadian Oak, Golden Alder, Northern White Cedar, North Atlantic Olive, or Northern Beechnut).






Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Wine and great barbecue share much in common - they both owe their soulful flavor to wood. Steven Raichlen Best of Barbecue brings wine and barbecue together in this unique fuel: red wine barrel staves for smoking and grilling. Toss a few of these convenient size barrel pieces on your fire and get ready for an extraordinary flavor of oak smoke with red wine overtones. Toss a couple of staves on a hot bed of charcoals or on a gas grill place directly over one of the gas burners under the grill grate. For more flavor, build your fire entirely from these barrel staves.






These two fabulous outdoor barbeque supplies are created from barbeque wood pellets. With delicious smoke wood flavors like mesquite, hickory, Jack Daniels, mulberry, and pecan, every backyard griller or competition cooker will find their perfect flavor. Say goodbye to guessing how to smoke barbeque. These great wood cooking pellets are simple to use and deliver amazing results with every use.  Flavors include: Savory Herb, Sugar Maple, Sassafras, Mesquite, Cherry, Hickory, Mulberry, Apple, Oak, Black, Walnut, Orange, Pecan, Jack Daniels                                                                                                                                                                                                                                                                                                                                                                                                                                                         










Wednesday, August 7, 2013

Wednesday What's For Dinner- August 7th 2013

BBQ Pork Burgers


You know Just Grillin is all about burgers and we came across this tasty recipe that would be great for dinner- we are going to try these tonight.  My two favorite things are BBQ and burgers. Don't these look delicious?



INGREDIENTS

  • For the slaw
  • 1/4 cup mayonnaise
  • 1 tablespoon milk
  • 1 1/2 teaspoons white wine vinegar
  • 2 cups thinly sliced green cabbage
  • 1/2 cup very finely shredded carrot
  • 1 tablespoon thinly sliced fresh chives or scallions
  • Salt and freshly ground black pepper
  • For the pork burgers
  • 1/2 cup your fave bottled tomato-based barbecue sauce
  • 1/4 teaspoon cayenne
  • 1/2 to 3/4 teaspoon salt, or to taste
  • 1 tablespoon white wine vinegar
  • 1 1/2 pounds ground pork
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil, for the grill rack
  • 4 buns or kaiser rolls, split and toasted or grilled

DIRECTIONS

  • Make the slaw
  • 1. Whisk together the mayonnaise, milk, and vinegar in a large bowl until smooth. Add the cabbage, carrot, chives, and salt and pepper to taste and toss to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate it for up to 8 hours.
  • Make the pork burgers
  • 2. Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
  • 3. Stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar in a small bowl until combined.
  • 4. Gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons of the barbecue sauce mixture until combined. Do not overmix. Form the mixture into 4 patties, each about 4 inches in diameter and 3/4 of an inch thick, being careful not to pack the pork too tightly.
  • 5. Oil the grill rack and then grill the burgers, flipping them every few minutes, until just cooked through, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon or more of the barbecue sauce mixture, flip again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
  • 6. Assemble the burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab the napkins.

Monday, August 5, 2013

College Cooks Cooking Class this Saturday



Sending your College Student Off For College


Chef Erik Youngs will be instructing a class this Saturday for your children who about to be shipped off to college who have o idea how to cook. Chef Erik knows exactly what will appeal to the 18-21 year old and h the how to survive without their parent's cooking.  Here are some useful tips when shipping your student off to college:
1. Be prepared. Letting go is going to be different than you expected and far more emotionally charged. After all, we've been so involved in our kids' lives and have been determined to give them the best. And frankly, this is a huge economic investment. So recognize your feelings and sort out your emotions before the big departure. This is the time to use restraint. It's probably best not to say, "What am I going to do without you?"
2. Have the significant talk before the drop-off. Don't count on having a momentous goodbye once you get to campus. The day is guaranteed to be hectic and stressful and not the best time to air your list of parental concerns. Instead, have the meaningful talk or one last big lecture to discuss those things that could become areas of contention a few days before you leave home. You might want to make a list of things you want to discuss: financial matters (like spending money and that credit card); your expectations; how you'll stay in touch; when you'll see each other next; and those safety issues like binge drinking and date rape (most parents say safety is their biggest concern). A prior talk (if you think it is needed) will let you and your kid focus on move-in day and have a more positive departure.
3. Simplify the move. Most kids are embarrassed pulling up in a big moving van. So think of boxes that are easy to pack (and throw away). Or a wardrobe already on hangers that can quickly be put into the closet. Bring a few things in one box you know your kid will not have packed: a first-aid care package (plastic container with bandages, gauze, adhesive tape, antibiotic ointment, an ice pack, thermometer, medicines for upset stomach, headache, cold or flu, sore-throat lozenges or spray), a just-in-case phone card and a surprise batch of homemade cookies or nibbles for the dorm.
4. Take your child’s lead. Don't come with set expectations. Your role is to support your child. You never know how he'll respond. The same kid who was so excited may be suddenly scared to death to move. If he appears overwhelmed, give him one thing to do right at that moment to get him started ("Go find your dorm room; take that box, put it at the door."). Don't be shocked if he wants you to leave ASAP (why it's great you already had that talk).
5. Locate essential places. If you haven't already done so in orientation, help your child find for his sanity and safety: The pharmacy for prescription refills (if your child is on medication, drop off the first prescription); the bank (there probably is an ATM on campus, but sometimes it may not be the same bank as your child's, so set up a new bank account with a checkbook); the dorm R.A. (resident assistant), who is your kid's safety net. If you have any special medical concerns about your child, that's the person with whom to privately discuss those needs; and the infirmary. Point it out and tell him to go there in case he's sick.
6. Don’t get too involved in the “roommate” scene.Introduce yourself, and then lay low. Your kid doesn't want you explaining your family history. If you don't like the roommate, keep a poker face. Let your kid be the one to voice his concerns — not you. This is not like a play date where you arrange everything, but a relationship your child needs to work through on his own.
7. Don’t be too quick to fix things. Use the day to start switching your role from micromanager to mentor. It's time to gently cut the umbilical cord. Let your child know with your actions that you won't continue to fix things and intervene when a problem arises.
8. Think about your parting message. Stay as composed as possible. (Do bring Kleenex and aspirin just in case.) Your child needs to know you'll be OK without him. The final words between you and your child are key. Say whatever wisdom you have to offer, whether it is 'I love you,' 'I'm behind you,' 'I'm proud of you.' Your child really will remember those words. If you can't express yourself, write your thoughts down and mail the letter to your child immediately after you arrive home. Just don't drag out the goodbye. Your child doesn't want you hugging and crying and having the long goodbye in front of their new roommate and the rest of the world.
9. Take a second to glance one final time. Recognize who he has become — he's in a whole new world now, and you've helped him become the person he is today. This is what parenting is all about. Drive off. Cry a bit. But also remember to celebrate the moment. You deserve it!
One of my favorite sayings is a Navajo proverb: "We raise our children to leave us." This is the supreme moment of parenting. Do keep in mind that you're not losing a child. You're gaining an adult!





Here is the link to register for our class on Saturday:

Thursday, August 1, 2013

National Catfish Month- August 1st 2013



Today's the start of a new month and guess what that means...There is always some national theme each month and August is National Catfish Month. Here's a great recipe for some tasty catfish that you can smoke or grill for dinner tonight. 

Ingredients:


  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon white pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon blackened fish seasoning (tons of options at JG)
  • 4 catfish fillets, 1 1/2 to 2 pounds
  • 2 tablespoons lemon juice
  • lemon wedge (to garnish)


Directions:


1. Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
2. Grill, covered with grill lid, over medium hot coals (350-400°F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.