What you should prepare for Christmas Eve tonight...

Smoked Honey Glazed Ham

Have today off? Well perfect, go ahead and cook this for dinner tonight on your grill. Who doesn't love ham?  This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and placing it in a smoker. Let it smoke for a long while and it will taste great.

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: Serves up to 12

Ingredients:

• 1 6 pound "ready to eat" ham
• 1 cup pineapple juice
• 3/4 cup chicken stock
• 1/2 cup honey
• 1 1/2 tablespoon vegetable oil
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 2 teaspoon dry mustard
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cloves

Preparation:

The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Remove foil. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking, prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

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.

Wednesday What's For Dinner- July 24th 2013

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1.

Preheat grill to 400 degrees F.

2.

Coat chicken with oil and place on grill. Cook for 20 minutes on each side, then remove from heat and chop.

3.

In a large saucepan, stir the chicken together with carrots, peas, and celery. Add enough water to cover the chicken and vegetables. Place saucepan on grill and cook with the lid closed for 10 minutes, then pour off any water remaining.

4.

In a deep skillet on the grill, melt butter and cook onions in hot butter for about 10 minutes. Add flour and celery seed, then salt and pepper to taste. Add chicken broth and milk, and bring to a low boil. Simmer for about 10 minutes to thicken. Remove from heat.

5.

Place pie crust in pie pan, then pour chicken mixture into the pan. Cover with the milk mixture, then place the top crust on the pie and cut a few holes (decoratively) in the crust.

6.

Place pie on grill and close the lid. Cook for 30 minutes, let stand off the heat for 10 minutes, and serve.

Monday's Specialty Sauce- July 1st 2013

Pomegranate Grille Sauce

Mix up the 4th with a Pomegranate Grille Sauce on all of your meats you throw onto your grill! The tart refreshing taste of ruby red pomegranates blends perfectly with the subtle sweetness in the sauce to make it incredibly delicious with chicken, pork or fish. Not only is it nutritious, it's delicious!













Pomegranate Braised Chicken

Ingredients:

• 2-1/2 pounds cut-up bone-in chicken
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 cup leeks, chopped
• 1/2 cup white wine
• 1 bottle Stonewall Kitchen Pomegranate Grille Sauce

Directions:

1. In a Dutch oven (or pan that can go from the stove top to the oven with a lid) melt the butter and add the olive oil over medium high heat..
2. Braise the chicken pieces and cook until browned and the skin is crisp on both sides.
3. Remove chicken and add the chopped leeks. Cook until tender.
4. Add the wine and Stonewall Kitchen Pomegranate Grille Sauce to the leeks. Stir until combined..
5. Return chicken to the pot skin side down. Cover and bake in a 350 degree F oven for 1-1/2 hours turning once halfway through the cook time. The chicken should be tender and falling away from the bone. Remove from the oven. Remove chicken, skim and discard the clear fat from the sauce. Serve the chicken and the sauce over your favorite rice dish.

4th of July and the BBQ- Thursday June 27th 2013

July 4th and the BBQ

The 4th of July is a day of celebration and a day to celebrate America's Independence. In the 1800's Americans still had parties and celebrations.  Philadelphians remembered the 4th by setting off firecrackers, ringing bells, firing guns, and lighting candles. When the war ended in 1783 the 4th essentially became a holiday .  In 1941, Congress finally declared July 4th a National Holiday.  How have celebrations changed over the years? 

Over time, various other summertime activities also came to be associated with the Fourth of July, including historical pageants, picnics, baseball games, watermelon-eating contests, and trips to the beach. Common foods include hot dogs, hamburgers, corn on the cob, apple pie, cole slaw, and sometimes clam bakes. 


The second president, John Adams, would have approved. "I believe that it will be celebrated by succeeding generations as the great anniversary festival," he wrote his wife, Abigail. "It ought to be celebrated by pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations from one end of this continent to the other..."

Fire up your grill for the 4th!

                 

            18th Century                                                      21st Century

Thursday's Grill Gadget- June 13th 2013

Golf Caddy BBQ Set

If your passions are golfing and grilling pick up this set for Father's Day. Your father or husband would love it! Mix Golf + BBQ to create the perfect guy gift. This golf themed BBQ tool set comes complete with golf grip handles.

Wednesday What's For Dinner- June 12th 2013

Teriyaki Shrimp Skewers

Ingredients: 

Stonewall Kitchen Garlic Teriyaki Sauce

1 tablespoon sesame seeds

48 peeled and deveined shrimp

32 pieces of fresh cubed pineapple

1 medium red onion, cut into 8 wedges

cooking spray

Preparation:

1. Prepare grill.
2. To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
3. To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Which is Healthier? June 5th 2013

Before you fire up the grill, find out how your summer cookout staples stack up.

Ketchup vs Mustard

Neither of these fat free condiments is a bad choice, but while a tablespoon of ketchup contains 4 grams of sugar and 20 calories, yellow mustard has almost no sugar or calories.  The only downside: Mustard is slightly higher in sodium. 

Winner: Mustard

Sweet Pickles vs Dill Pickles

Sweet pickles have seven times the calrie and more 13 times the sugar content of dills.  Dill pickles contain almost twice as much sodium as sweet pickles, but assuming you don't put too many slices on your burger, they're the better option

Winner: Dill Pickles

Hamburger vs Hot Dog

Franks and quarter pound burgers each contain about 200 calories, but a single hot dog has more than 25% of your maximum daily sodium (compared with only 3% in a burger patty). Most hot dogs are also higher in fat and contain nitrites, preservatives that may increase your cancer risk.

Winner: Hamburger

Potato Chips vs Tortilla Chips

Potato chips are higher in vitamin C- an ounce gives you 10% of your daily reommended intake- but that's their only upside. Tortilla chips are lower in calories, fat, saturated fat, and sodium, and they contain more calcium.  Bonus: the dips you eat with tortilla chips (guacamole and salsa) are more healthful than the standard ranch or sour cream and onion dip. 

Winner: Tortilla Chips

Plain Buns vs Potato Buns

Potato buns have about twice s much sugar as plain (that's why they taste so much sweeter), but they also contain more protein.  Beyond that, the two are almost identical in fat, calorie and fiber counts, so pick the one you like.

Winner: It's a draw

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.

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.

Friday’s What’s for Lunch - April 26, 2013

• 
  
  Grilled Cuban Sandwich 
  
  
  
  Get back to the flavors of Old Ybor and make your own Cuban Sandwich today on your lunch break! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Ingredients
• 1 loaf Cuban bread, sliced lengthwise
• 1/2 stick (1/4 cup) unsalted butter, softened
• 3 tablespoons Stonewall Kitchen Roasted Garlic Mustard
• 1 1/2 pounds boiled ham, sliced
• 1 1/2 pounds roasted pork, sliced
• 1 pound Swiss cheese, sliced
• 1 cup dill pickle chips, or to taste

Procedures

1. 1
   Assemble the sandwich: Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread. 
2. 2
   Wrap the sandwich in foil: Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil. 
3. 3
   Press and grill the sandwich: Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. 
4. 4
   Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side. 
5. 5
   Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown. 
6. 6
   Slice and serve: Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

   
   

   

   
   

   
   

   
   

   
   

   
   

   
   

Onion Goggles

Thursday's Cool Grill Gadget - April 25, 2013

Onion Goggles

Say goodbye to tearing, stinging, irritated eyes when chopping, mincing, dicing and slicing onions and their relatives—leeks, scallions and chives. Wearing the stylish and comfortable Onion Goggles will protect the eyes from irritating onion vapors. The soft foam seal keeps out the nasty onion vapors. When onions are cut, an enzyme called sulfoxide lyase and sulfuric compounds are released from the broken cells. When exposed to air, they react with one another to form a vapor. As this vapor evaporates, it irritates our eyes and causes us to cry. Kitchen folklore remedies such as burning candles or matches, slicing onions under water and freezing the onions before cutting are not effective.

• Comfortable foam seal
• Wipe lenses with clean, lint-free cloth
• Durable plastic frame
• Includes one pair of goggles, one case

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

Tuesday's Smoking Cookbook Find - April 23, 2013

Tuesday's Smoking Cookbook Find - April 23, 2013

Easy Summer Food: Simple Recipes For Sunny Days

by Julz Beresford

These recipes are perfect for Summer cooking on the grill.  Summer is about enjoying the outdoors, spending time with family and friends, and relaxing over good food. Whether you are having a picnic, a barbecue, entertaining, or cooking just for one, you will be inspired by the simple recipes featured in "Easy Summer Food". Start with Summer Appetizers, which range from Asparagus with Prosciutto to Summer Vegetables with Bagna Cauda. Dips and Breads - Tzatziki and Hummus, Focaccia with Olives, and Grilled Rosemary Flatbread - are ideal for any occasion. Tantalize your guests with Chicken Wings and Avocado Salsa, Grilled Corn with Chile Salt, and Zucchini Quiche with Sun-dried Tomatoes. Bring Pasta, Pizza, and Rice outdoors with Chile Tuna Tartare Pasta, Paella, and Pizza Napoletana. Finally, cap the meal off with Sweet Things and Drinks, such as Toasted Coconut Ice Cream, Grilled Summer Fruit Packages or a refreshing Fruit Frappe. This magnificent collection will help you make the most of summer's best.

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

Adrienne Falcone Godsell- nutritionist

What's Cookin Tomorrow: 
Adrienne Falcone Godsell

Personal Nutrition Trainer and Food Coach at Pilates Movement Studio

Tomorrow Nutritionist Adrienne Falcone Godsell will be grilling pork, apple and fennel. Just Grillin is very excited to feature her tomorrow for Sampling Saturdays.  Read her Bio and welcome her to JG tomorrow!


Adrienne Falcone Godsell is a certified clinical nutritionist with an extensive background in culinary arts. After working in the hospitality industry for both restaurants and hotels for over 18 years, she redirected her passion for cooking toward assisting those who have special dietary needs including food allergies and digestive issues, as well as coaching people who simply have a desire to discover a more natural and healthy way of eating. Combining her experiences as a chef and a nutritionist, Adrienne founded Best of Both Worlds with the following goals in mind:

1) Introduction to foods that taste good that are good for you.
2) Creation and implementation of simple, tasty recipes that maximize nutrition.
3) Assistance with personalized lifestyle modifications that are practical, leading you on your journey to a healthier you.

Pilates and Nutrition

Pilates is one of the most effective and efficient ways to heal and nourish the structure of the body. Adding proper food choices through educated decisions is a powerful addition to your decision to begin an exercise program and can make results more accessible and dramatic. Wellness and finding your healthy weight is addressed through BOTH diet and exercise. Take the next step on your journey toward being the healthiest you. 

Thursday's Cool Grill Gadget - April 18, 2013

Weber Original Potato Nails

Love potatoes on the grill? Cooking potatoes faster couldn't be easier! The heat conducted through these stainless steel cuts down on cooking time and allows for quick and even cooking of potatoes.

Heat conducted through each nail allows for quick and even cooking of potatoes.  Includes a tool for easy and quick removal of the nail from the potato.  The potato Nails accessory is stainless steel and includes a plastic case for storage. Dishwasher Safe. 

H:5"  W:5.3"  D:.83

Here is a video demonstration of how these neat little nails work:

http://www.youtube.com/watch?v=DrEyEi_lxHM

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

Friday’s What’s for Lunch - April 12, 2013

Grilled Chicken and Pineapple Sandwiches

Just Grillin product used: Stonewall Kitchen Pineapple Ginger Sauce

Tickle your palate with a taste of the tropics. Pineapple has a natural juiciness that gives this sandwich an irresistible taste. The fruit also offers a healthy reason for indulging: It's a high source of vitamin C.

Prep: 6 minutes; Cook: 10 minutes

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray 
• 1/4 cup fresh lime juice (about 2 limes)
• 4 (1/2-inch-thick) slices fresh pineapple
• 4 (1.5-ounce) whole wheat hamburger buns, toasted
• Stonewall Kitchen Pineapple Ginger Sauce
• Light mayonnaise (optional) 
• 4 large basil leaves 

1. Preparation
2. 1. Prepare grill.
3. 2. Sprinkle chicken evenly with salt and pepper. Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice and Stonewall Kitchen's Pineapple Ginger Sauce. Grill pineapple 2 to 3 minutes on each side or until browned.
4. 3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, and 1 bun top. Serve immediately.

Thursday's Cool Grill Gadget: Grill Floss

Thursday's Cool Grill Gadget - April 11, 2013

Grill Floss:

Have you ever noticed that after you give your grill a good brushing, the grates still have chunks of grease stuck on it? This is the same no matter what brush you use, the standard plastic handle brass bristle type or one of those fancy motorized jobs that shoot out water, they all leave your grill top short of clean. Here's the simple truth: Because a brush can only reach the top of your grill, it will always leave a wicked amount of grill gunk on the bottom and sides that will get cooked into your next meal.

Also consider this. Every time you brush, burnt food comes off your grill top and onto the bristles, where it stays for the life of the brush. Now that same brush with caked on grease is suppose to clean your grill? You wouldn't brush your teeth with a dirty tooth brush, so why would you on the cooking surface you're about to eat off of? Stop in Just Grillin today to get one for you and your friends.

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