Smokin’ Texas Gourmet was awarded the Golden Chile for People’s Choice in the 2014 Fiery Food Challenge for its beloved candied jalapenos, Li’l Gems.
If there’s one thing we know for sure, it’s that Texans recognize good spicy food. To be chosen as one of their favorites is a true honor.
The Fiery Food Challenge, a competition sponsored by The Dallas Morning News, pits products against one another in more than 80 categories. Professional judges evaluate hundreds of sauces, salsas and other spicy treats and award first, second and third place prizes in each category. Awards are proudly displayed at ZestFest, a spicy food festival held the same week as the Fiery Food Challenge at the Irving Convention Center at Las Colinas.
We’ve won seven Fiery Food Challenge awards, including honors for Votew, our low-calorie beverage mixer; Texas Especial Steak Sauce; Jalapeno Honey Mustard; Texas Gold Barbecue Sauce; Dry Rub; Li’l Gems and our website.|
We use our trailer for deliveries and trade shows and we think it’s going to attract a lot of new attention. Look out for it rolling through your town soon!
Here’s a blog post from Zilla Wraps on our trailer: http://zillawraps.com/trailer-wrap-keller-red-kitchen-foods/
Make sure to check out Zilla Wraps for all of your wrapping needs! http://zillawraps.com/
We have some very exciting news to share with our fans. Smokin’ Texas Gourmet won four 2014 Scovie Awards!
Now in its 18th year, the Scovie Awards is the world’s largest professional competition for fiery foods and BBQ products. Smokin’ Texas Gourmet’s 2014 awards include:
Garlic, Salt and Pepper: First Place, Dry Rub/All-Purpose Seasoning For Meat
Texas Gold Barbecue Sauce: Second Place, Mild, Mustard-Based Barbecue Sauce
Tres Chilies Salsa: Second place, Processed Salsa-Medium Heat
Jalapeno Honey Mustard: Third Place, Condiments-Not Hot & Spicy-Mustard
It’s also notable that our Texas Gold Barbecue Sauce and Jalapeno Honey Mustard are repeat winners. Both products won Scovie Awards in 2013.
There were more than 800 product submissions into the Scovie Awards competition this year. Since Smokin’ Texas Gourmet first entered the competition in 2013, we’ve racked up a total of nine awards. Not bad for the new kid on the block!
The Scovie Awards will formally announce the winners next month.
Last week we told you how to pack for your tailgating party. Now it’s time to discuss creating a healthy tailgating menu.
Just because you’re tailgating doesn’t mean you have to eat unhealthy. With small changes, you can cut calories and fat without losing the flavor or sense of fun.
Most people love to load up on carb- and calorie-dense foods while tailgating, but protein- and fiber-rich foods will keep you full longer. Plan your meal around a protein: chicken, extra lean ground beef, chicken sausage and pork are all good, lower-fat options. For vegetarians, beans and tofu are an excellent source of protein.
Consider grilling the meat, which renders out fat and allows it to drip away. If you’re making sandwiches, use whole wheat buns and don’t forget to top it off with one of our delicious condiments, all of which are MSG and gluten-free with reduced fat and sugar.
Once you’ve chosen your protein, plan side items. For those who love chips and dip, skip the queso, which can pack a whopping 300 calories per half cup. Instead, use a Smokin’ Texas Gourmet salsa or make your own by combining a jar of salsa, black beans and corn. Guacamole, which is loaded with healthy fats, is also a great option. For the tortilla chips, we sell a gluten-free variety that is excellent for dips, nachos or snacking solo.
Other great side items include vegetable kabobs, a salad or vegetable tray with dip. For the vegetable kabobs, use zucchini, cherry tomatoes, onions and summer squash. Season the vegetables with our garlic, salt and pepper prior to grilling and the flavors will really pop. The salad or vegetable tray should include a nice variety of vegetables. Make sure you include broccoli for an extra dose of fiber!
For the vegetable tray, whip up a spicy ranch by combining one of our pepper sauces (we recommend Smokin’ Chipotle) with your favorite low-fat ranch dressing. Get your buffalo wing fix by combining our Texas Twister with low-fat blue cheese dressing. Serve it with celery sticks and you’ll save more than 1,000 calories-the amount in a small order of chicken wings.
Do you have some healthy tailgating recipes? Share them with us in the comments below. Make sure to include your name with the recipe and we’ll add it onto our STG products page!|
It’s football season and that means it’s time to tailgate. We love tailgating during football season because there’s nothing better than grilling out at Cowboy stadium. The picture above is from our tailgating party last Sunday. We roasted a whole pig for the party and it’s was absolutely delicious!
There’s always thousands of people tailgating at Cowboy stadium and it’s pretty awesome to see what everyone is cooking. One year, we parked next to some tailgaters who were cooking a low country boil. We traded some of our meat for their seafood and we all enjoyed a nice surf and turf dinner that night!
We’ve also tailgated for Thanksgiving dinner. Deep fried turkey is definitely a southern delicacy!
It’s easy to be a professional tailgater but a must is ORGANIZATION! Organize a menu and then organize a checklist of items needed to fulfill the menu. Always bring more to cook than you think you need because your tailgate neighbors will want samples after they smell your delicious meal. Also, don’t forget tents or a canopy to stay cool in the shade.
Here’s a starter list of items you’ll need to take your party to go:
-Food and beverages TBD
-Grill and/or sauté burners
-Lighter fluid and lighter
-A cooler for food. Make sure to keep the food below 40 degrees.
-A cooler for beverages
-Pans for sauté burners (if preparing sauces or other food on burners)
-Kitchen utensils (knives, spatulas, tongs)
-Aluminum serving dishes with lids to keep food warm
-Plates, utensils and cups for eating and drinking
-Plastic bags for marinating food
-Sanitizing solution to clean cutting boards/table
-Tables to prepare food on and tables for eating
-Satellite dish and TV (optional)
Do you have something to add to the list? Leave us a reply below.|
When it comes to grilling and marinades, flavor is only skin deep.
Most people believe that meat and marinade is a natural pair. Marinades are supposed to add flavor, tenderize the meat and help it endure the grilling process.
But that’s really only partially true. Marinades add subtle flavor, which is usually lost in the grilling process. If you want big flavors, you won’t get it from a marinade. And while it’s true that a marinade tenderizes meat, it can only tenderize what it comes into contact with. Chicken (for example) isn’t porous, which means the inner portions of the meat aren’t getting tenderized. After marinating, most meat comes off the grill with a slightly mushy texture. Now you can see why marinating is not necessarily the way to go.
Instead, what you want to do prior to grilling is use a dry rub. Since dry rubs are made up entirely of spices and herbs, you get the full flavor you’re looking for without compromising the texture of the meat. Since they’re dry, they stick and get “drawn into” the meat. This ends up helping tenderize and breaking down the proteins and creates a nice crust during grilling. An added bonus is many rubs are low in salt, allowing you to reduce your sodium intake and use as much as you want for that big flavor. A good rub will also be low in sugar so it doesn’t burn during high heat grilling or searing of meats like steak.
I’m not suggesting you give up on marinades entirely. Rather, use them after you’re done with your primary cooking as a finishing sauce. You’ll get the best of both worlds – a well-seasoned piece of meat with a nice smoothness to it from the sauce.
It’s time to bring out the flavor with dry rubs and put down the marinade. To view our dry rubs, visit our dry rubs product page.|
Our daughter made these for her husband and his friends over the weekend. Not only were they promptly gobbled up, but her husband already requested them for his birthday meal-in November!
Jalapenos are in season right now, so it’s the perfect time to try these out. They’ll also be the perfect side dish for your upcoming football parties.
Makes 2 Dozen
12 fresh jalapeno peppers
6 ounces cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon cumin
1/2 teaspoon cayenne
2 large eggs
2 tablespoons milk
8 teaspoons Smokin’ Texas Gourmet Smokin’ Creole Seasoning
1 cup panko crumbs, or more if needed
1/2 cup all-purpose flour
Ranch dressing, for dipping
Smokin’ Texas Gourmet Chipotle Hot Pepper Sauce (optional)
Half the jalapenos lengthwise. Wearing a pair of latex gloves, remove the stems, seeds and membranes.
Preheat oven to 350° Fahrenheit. Lightly grease a baking sheet and set aside.
In a bowl, whip together the cream cheese, Monterey Jack cheese, cumin and cayenne pepper.
In a separate small bowl, beat together the eggs, milk and 2 teaspoons of creole seasoning.
In a shallow dish, combine the panko crumbs and 4 teaspoons of creole seasoning.
In a third dish, combine the flour and remaining 2 teaspoons of creole seasoning.
Spread some of the cheese mixture (about 1 tablespoon) into the middle of each jalapeno half.
One at a time, dredge the jalapeno halves in the flour mixture, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat.
Place the poppers, cut side up, on the baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Serve poppers with plain ranch dressing or mix ranch dressing with Smokin’ Chipotle Pepper Sauce for additional spice, if desired.
*Adapted from Emeril Lagasse
Making Homemade Happen the Healthy Way™
“The challenge facing us and other big food companies today is not easy: to have a great-tasting product without as much salt, fat and sugar,” said Greg Yep, senior vice president for long-term research and development at PepsiCo. “Chefs have ways of tricking the taste buds that we can use in our products.”
Have you ever tried to reduce the amount of salt or sugar you eat? As we all know, it can be difficult. But many food corporations are trying to do just that, after being prodded by consumers, regulators and politicians to make healthier foods.
“Food is tending to be healthier and healthier,” said Beau MacMillan, executive chef at Elements, a restaurant at the Sanctuary Camelback Mountain Resort and Spa in Scottsdale, Ariz. “People come into our restaurant and read labels and want to know more about what’s in what they’re eating. They’re looking for foods that are fresh and healthy but also make them feel good.”
At Smokin’ Texas Gourmet, we understand that you want healthy food that tastes good. That’s why our entire product line is MSG and gluten-free and everything is made with reduced sugar and salt. Smokin’ Texas Gourmet products are also low fat, and contain no chemicals or chemical preservatives. You won’t find any junk in our food.
It’s interesting to note that the chefs who are in charge of creating healthier alternatives for the companies are having a difficult time replacing the salt in recipes. They’ve begun smoking ingredients as a means of imparting saltiness without using actual salt. We won’t say we told you so, but if you look at the name of our company, it’s obvious we were on to something.|
Our daughter, Talia Moffitt, is guest blogging a vegan recipe today!
Prep time: 30 minutes
I made this summer salad this weekend for an Italian dinner and it was such a hit! It’s light, refreshing and chocked full of watery vegetables, which are perfect for hydrating in the middle of summer. Serve it as a side dish to pasta marinara and mangia!
1 can chickpeas, drained
1 can sliced black olives, drained
1 can artichoke hearts, drained and diced
2 tomatoes, chopped
1 1/2 cucumbers, peeled and chopped
1/2 package mushrooms, diced
2 tablespoons olive oil
Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste
-Place all of the ingredients in a large bowl.
-Add the olive oil and toss to coat the salad. Season with Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste.
-Chill the salad before serving.
For more healthy vegan recipes, visit my blog.
BREAKING NEWS: We’re about to release a highly guarded family recipe from our vault.
Today we’ll focus on side items, which help round out the plate at any cookout. We’re now going to introduce you to a very famous family recipe: Oma’s German Potato Salad. This recipe has been passed down through several generations of our grandmothers (called Oma in German).
Oma’s German Potato Salad may originate in Germany, but we promise you the taste is all-American. You’ll get rave reviews on this potato salad and very likely some recipe requests.
To finish off your cookout, try our zesty southwest jicama slaw and barbecue baked beans. These side dishes will have everyone coming back for seconds!
Oma’s German Potato Salad
4 pounds of Yukon Gold or Russet potatoes-wash, but do not peel!
Marinade (see below)
4 hard-boiled eggs
3/4 cup chopped onions
1 cup of Hellman’s Mayonnaise (or Hellman’s Light Mayonnaise)
4 cups lukewarm water
1/2 Regina Red Wine Vinegar1/2 cup sugar
1 tablespoon celery salt
1/2 teaspoon Smokin’ Texas Gourmet Garlic Salt and Pepper
1/2 teaspoon caraway seeds
2 tablespoons dried parsley flakes
-Boil the potatoes in their skins until fork tender, but not mushy.
-While the potatoes are cooking, hard-boil the eggs. Then peel, chop and set aside.
-Make the marinade in the order listed. Make sure the sugar dissolves in the mixture.
-Once the potatoes are done, peel them under cold running water and cube them.
-Once all of the potatoes are cubed, drop them into the prepared marinade and fold potatoes lightly in the marinade. Let stand for 15 minutes so the potatoes absorb the liquid.
-Add the mayonnaise and fold to blend.
-Add the chopped hard-boiled eggs and onion and fold in.
-Add more Garlic Salt and Pepper, if desired.
-Cover and chill for 8 hours before serving.
Southwest Jicama Slaw
Slaw Dressing Ingredients (can be made in advance and refrigerated):
1 cup Hellman’s light mayonnaise
2 fresh limes, juiced
1/4 cup pineapple juice
1/2 tablespoon Smokin’ Texas Gourmet Southwest Chipotle Seasoning
2 tablespoons olive oil
Smokin’ Texas Gourmet Chipotle Pepper Sauce, to taste
-Add the mayonnaise to a small mixing bowl. Add the lime and pineapple juices, chipotle seasoning and olive oil and mix together until smooth. If using, add the Smokin’ Chipotle pepper sauce to taste. Set the slaw dressing aside.
2 large jicama, shredded
1 small red cabbage, shredded
3 bundles of spring onion, chopped (including the green stems)
1 Vidalia or other sweet onion, chopped
1 1/2 cups carrots, shredded
-Mix together all of the slaw ingredients in a large mixing bowl. Add the slaw dressing a little at a time. Mix the ingredients together until desired taste and consistency is reached. Serve chilled.
Barbecue Baked Beans
1 (28-ounce) can baked beans
1/4 small onion, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1 tablespoon mustard
1/4 cup brown sugar
1/4 cup Smokin’ Texas Gourmet BBQ Sauce
1/4 cup Smokin’ Texas Gourmet Roasted Tomato and Sweet Onion Ketchup
-Heat beans, mustard and ketchup in a saucepan over medium-high heat until it starts to bubble.
-Add the brown sugar and stir.
-Add the peppers and BBQ sauce. Stir and cook covered for 10 minutes. Serve warm.