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Thread: Pepper Jelly

  1. #11
    Join Date
    Jan 2009
    Location
    Glen Rose Tx
    Posts
    171

    Default

    The guy that owns Tx Pepper jelly is a great friend of mine and a good comp cook. He makes a great product, try the Texas Passion it is great as a rib glaze...
    Custom R&O Offset....Get ya one...
    Hook Em Horns!

  2. #12
    Join Date
    Jul 2012
    Posts
    10

    Default Pepper Jelly Marinade

    Quote Originally Posted by BA_LoKo View Post
    And we do the same thing with Pick-a-peppa sauce. Good stuff!

    As for the jelly, is it quite solid like jelly or more like jam? If you could figure out a way to cut it, it would make a fabulous chicken marinade. We use a marinade here that is raspberry and chipolte for chicken from time to time. It sure is tasty!
    I canned pepper jelly last year and the pectin didn't gel right, so its syrupy. I've been using it on ribs ever since!

  3. #13
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Most any pepper jelly makes a great condiment to go with ham.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #14
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Quote Originally Posted by californiasmokin View Post
    Brian,
    My neighbor puts it out with cream cheese and wheat thins during the holidays.


    By the way I like "Hoosier Daddy"
    This is exactly how we eat it...it's a drug on a cracker!
    Never trust a skinny person for food advice.

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