Jamaican Jerk BBQ Sauces from Busha Browne are On Sale

Add some festive island flavor and fire to your next barbecue or cookout with these two new Jamaican jerk barbecue sauces from Busha Browne, one of Jamaica's best-known and most popular sauce makers.

Busha Browne's Jamaican Jerk Honey BBQ Sauce takes their authentic jerk seasoning blend -- made the old-fashioned way with fiery scotch bonnet peppers, scallions, Jamaican pimento, thyme and other savory spices and herbs -- and blends in tomato, cane vinegar and real honey to create a thick, exotic barbecue sauce that will complement virtually anything. The savory, tangy, sweet and spicy flavor notes are well-balanced so that no single one overpowers the others. The subtle hint of cinnamon adds an inviting, mellow warmth that brings everything together. The body of the sauce is pourable but thick enough for slathering, basting, mopping and dipping. All of the ingredients are natural, and there is no high fructose corn syrup or artificial preservatives. If you prefer a barbeque sauce that's pleasantly sweet but not cloying, and with intriguing tropical flair, Busha Browne's Honey Jamaican Jerk Barbecue Sauce is an excellent choice for you.

On the other hand, if you prefer earthy, smoky barbecue sauces that deliver robust, complex flavors and finish with a fiery kick, Busha Browne's Smokey Jamaican Jerk BBQ Sauce will make your mouth sing for joy. Once again Busha Browne starts off with their famous jerk seasoning as the base and adds tomato and cane vinegar to create a basic barbecue sauce, and then they add natural hickory smoke flavor for a rich, deep smokiness. A touch of cane sugar adds mellowness without turning this into a sweet BBQ sauce. The result is a mysteriously dark, multidimensional barbeque jerk sauce that complements heartier grilled or smoked meats such as ribs, roasts, brisket and chops, while also working well with game, waterfowl (goose, duck), portobello mushrooms, and poultry (especially dark meat). As with the honey barbecue sauce, Busha Browne's Smoky Jamaican Jerk Barbecue Sauce is made with all-natural ingredients.

Both flavors of Busha Browne's Jamaican Jerk Barbeque Sauces are currently on sale at the Carolina Sauces online store.

Zestfully yours,
Gloria

Greg's Bacon & Sweet Potato Casserole

Have your taste buds have outgrown that tired, old sticky-sweet marshmallow-covered candied yam casserole that's popular on holidays and potluck dinners?

Are you looking for a new savory-sweet side dish that will pair well with roast chicken, grilled steaks or chops and other hearty entrees any time of year, and also doubles as a brunch casserole?

If you answered to any of the above, then try Greg's Bacon & Sweet Potato Casserole, a not-too-sweet, warmly spiced alternative to cloying sweet potato casseroles. The bacon adds subtly smoky, salty meatiness that will wake up your mouth and lift your spirits any time of the year.

Ingredients
1 lb sweet potatoes (we like them unpeeled but you can peel for smoother texture)
1/2 cup white sugar
1/2 cup brown sugar
2 extra-large eggs, well beaten
1/4 cup butter
1/2 cup milk (skim or low-fat is fine)
1 tsp real vanilla extract
1/2 to 1 tsp ground cinnamon*
1/2 to 1 tsp ground nutmeg*
1/2 tsp Kosher salt
8 strips bacon, cooked** & crumbled

Prior to baking

*Note: If you prefer a subtle "winter spice" flavor, use 1/2 tsp of each. For a more intense flavor, use up to 1 tsp of each.

**Note: I save the bacon grease for other uses, and reserve a little bit for greasing the casserole dish.

Preheat oven to 350°F and butter or grease a large casserole dish (9" x 12" x 2") or two smaller casserole dishes. Cube and cook the sweet potato until tender -- you can boil in water or cook in a microwave oven with a little water -- then drain and mash in a large bowl with all the other ingredients except the bacon. Use a ladle to transfer the mixture into a blender (you may need to do this in 2 batches), and  blend until relatively smooth and frothy (the mixture will look lighter in color). Pour the mixture into the casserole dish(es), then gently fold in most of the bacon and sprinkle the rest of the bacon over the top of the casserole. Bake at 350°F until top starts lightly browning and a toothpick inserted in the middle comes out clean, about 1 hour to 1 hr 15 mins. Makes 6 to 8 servings; refrigerate leftovers.

Zestfully yours,
Gloria

PETA Wing Sauce & BBQ Seasonings... Really??

Recently-arrived at the Carolina Sauces online store are PETA Buffalo Wing Sauce and PETA BBQ Seasoning, the newest additions to the PETA sauces & seasonings product line!

If you're scratching your head and wondering what PETA is doing making chicken wing sauces and BBQ seasonings, let me clear up your confusion:

In this case, "PETA" stands for "People Eating Tasty Animals."

Late last year I introduced you to the original PETA products, including PETA Steak Sauce, Barbecue Sauce, Steak Seasoning and Garlic-Habanero Hot Sauce in a late-year blog post. We're now pleased to be able to bring to you more meat-friendly products from the unabashedly proud carnivores at People Eating Tasty Animals.

PETA Wing Sauce is a traditional tangy-spicy Buffalo wing sauce made with aged cayenne peppers in a vinegar-tomato base. Ironically, PETA Wing Sauce is dairy-free and vegetarian: The rich and creamy mouthfeel and buttery flavor come from vegetable margarine, not butter or cream. This is a crowd-pleasing medium-heat chicken wing sauce that's a good choice for parties, tailgating and cookouts, not just because of the funny label that's guaranteed to spark conversations but also because it's neither too hot nor too mild for most people. In addition to working with chicken wings whether breaded or bare, fried, baked or grilled, it's also a good choice for Buffalo shrimp and any other recipes calling for a Buffalo sauce.

If brisket, pork butt, ribs, smoked chicken or other similar slow-cooked smoker fare is popular at your house, you need PETA Barbecue Seasoning, a robust and savory dry rub and all-purpose seasoning. Made without sugar (so it won't burn on your grill or smoker) and with a pleasant medium heat and zesty garlic flavor, it will please meat-lovers and vegetarians alike. You can even enjoy it as a popcorn seasoning, or sprinkled over French fries.

All PETA sauces and seasonings -- including these two new ones -- are currently on sale at the Carolina Sauces online store. Click here to buy PETA products.

Zestfully yours,
Gloria

The "Skinny" on Kale Chips: Awesome or All Hype?

Lately I'd felt like the last person left on the planet who had never eaten or tried making kale chips.

Honestly, I had remained stubbornly skeptical about all the hype surrounding kale chips, doubting  the laudatory claims regarding taste, crunch and ease of preparation.

Well, having now witnessed the making of kale chips -- Greg cooked them -- and eaten them, I can declare myself the newest member of Kale Chip Nation, albeit merely an "associate member" rather than a full-fledged, card-carrying, kale-bible-thumping convert.

Yes, kale chips can be delightfully crunchy and delicately crisp, almost airy:  When baked, the leaves are far thinner than any potato could ever be sliced. Frankly, I enjoy that lighter, fragile crispness more than I do the average potato chip. On the other hand, if you're a big fan of thicker-cut potato chips, kale chips might not be for you.

As to taste, baking does soften and mellow any bitterness, resulting in a surprisingly mild and subtle flavor that was pleasantly generically "green" and less distinctly "kale" than I had expected. For me, that was a huge positive because I'm not crazy about the flavor of kale unless it's well-seasoned and complemented by garlic, sun-dried tomatoes, bacon or fatback or other such ingredients.

Was the preparation and cooking process as easy as typically touted? Not really. If you want to avoid soggy, limp kale "chips" it's crucial that the leaves be DRY before tossing with oil and seasonings, and that takes a little time and effort. The few leaves that weren't completely dry did not crisp up during baking. Also, I was not prepared for the smell, which was rather unpleasant as it often is when cooking collards, kale, cabbage, cauliflower and the like. So, in addition to the expected cleanup of the baking sheets, I also had to air out the kitchen after Greg made the kale chips.

That said, it isn't especially hard or overly time-consuming to make kale chips, and I'd be willing to try making them myself the next time we get kale. We learned that you do need to pay special attention to a few things for best results. And that is the purpose of this post.

Here are our tips for awesomely crunchy, savory kale chips:

1. Dry the leaves thoroughly after washing and removing the stems. I cannot stress this enough. A salad spinner helps tremendously with this. Otherwise, use paper towels or clean terrycloth kitchen towels to pat the leaves as dry as possible. Then, regardless of drying method, spread the leaves in a single layer on paper towels to finish air-drying before proceeding.

2. Don't use too much oil.  When ready to bake, place the leaves and oil in a large resealable plastic bag, seal and gently shake, using your hands to gently manipulate the bag so that all the leaves end up with a light coating of oil. This is easier to do (and to clean up) than tossing in a bowl. For 1 average bunch of kale, 1 to 2 Tbs of olive or other oil should be sufficient. Start with less because you can always add a little more to the bag.

3.  Don't over-season. Place the oil-coated kale leaves in a single layer on one or more baking sheets and then very lightly season with a pinch or two of sea salt or kosher salt, a few grinds from your pepper mill, or perhaps a little granulated garlic or your favorite savory seasoning blend such as Tennessee Whiskey All-Purpose Seasoned Salt (shown on left). Because the kale chips turn out so light and airy, you can easily over-salt or over-season if you're not careful.

4. Don't over-bake or else the kale will get bitter. Greg baked the leaves at 275°F in a preheated oven for about 20 minutes, turning once after 10 minutes and then letting them bake until crisp and just very lightly golden on the edges. If you let the chips burn or get too brown, they will taste unpleasantly bitter.

5. Run your kitchen exhaust fan and/or open the windows when you make these. Like other vegetables in the Brassica family (collards, broccoli, cauliflower, etc.), the kale will stink when you cook it. Do not let that scare you: The chips taste much better than their odor suggests.

So, are you a fan of kale chips? Do you have any tips for making them? Please let us know in a comment below - we'd love to hear from you!

Zestfully yours,
Gloria

Heads Up: Our May VIP Coupon Expires Tomorrow at Midnight!

If you want to cash in on some great deals on barbecue sauce, condiments and snacks for the long Memorial Day weekend, time is running out: Our May VIP coupon for the Carolina Sauces online store expires at midnight EDT tomorrow, May 20th!

May is National BBQ Month, and we've been treating our Carolina Sauce VIPs to the best discount yet this year, 7% off ALL Carolina Sauces products, including already discount sale items.  If you're a VIP and haven't taken advantage of your May coupon, be sure to do so before it expires tomorrow. If you've already used the coupon and forgot to order that special sauce or want to do some early Father's Day shopping, you can re-use the coupon on new orders as long as you do so before midnight tomorrow.

If you did not get your May VIP coupon, simply email me ASAP and I'll send it to you.

If you're not a Carolina Sauce VIP but want to become a VIP so that you can receive special VIP-only discounts and coupons in our monthly Newsletter, simply sign up here.

Zestfully yours,
Gloria

New BBQ & Grilling Gift Baskets for Father's Day

Father's Day will be here before you know it, and the Carolina Sauce Company has two new gift baskets for Dads who love grilling, slow-cooking on a smoker, and all things barbecue.

The Ultimate Pitmaster BBQ Gift Basket, shown on the left, is the ultimate gift for the King of the grill and master of the BBQ smoker or pit. Well-stocked with some of Kansas City's finest barbecue sauces, dry rubs and seasonings, the 16" galvanized bucket comes with a full-size bottle of each of the following:

• Meat Mitch Whomp BBQ Sauce
• Tim & Todd's BBQ Sauce
• Heffy's Sweet Mesquite BBQ Sauce
• Cowtown Sweet Squeal BBQ Rub
• The Slabs Rib Rub

But wait, there's more:  The Pit Master BBQ Gift also includes Steve Raichlen's renowned book, "How to Grill," plus a Cast Iron Sauce Pot that's perfect for cooking up that secret special sauce recipe, a Silicone Basting Brush for mopping and basting with your favorite barbecue sauce, a Silicone BBQ Mitt to protect Dad's hands when working at the grill or smoker, a Grill Brush for scrubbing grates and cleaning the grill, and a set of Fire Wire Flexible Skewers for making kabobs or even roasting marshmallows. The large, sturdy bucket is great as a beverage tub to ice down and hold Dad's favorite soft drinks or beer, and can even be used for disposing of hot charcoal ash after the grilling or smoking is done. All of these BBQ goodies come in the bucket which is securely shrink-wrapped, and you can get the whole thing gift-wrapped, too, if you'd like.

Another excellent Father's Day gift for the outdoor chef or barbecue enthusiast is the Grillmaster BBQ Gift Basket, shown on the right. This bountiful barbecue gift has everything your favorite grillmaster wants and needs for a truly memorable BBQ and grilling experience. Featuring some of Kansas City's best-loved barbeque sauces, seasonings and dry rubs, the Grillmaster Gift Basket includes a full-sized bottle of each of the following:

• Meat Mitch Whomp BBQ Sauce
• Heffy's Sweet Mequite BBQ Sauce
• Cowtown Sweet Squeal BBQ Rub

In addition to those zesty condiments, the reusable 9" galvanized pail also comes with Steve Raichlen's classic "BBQ Bible" book, a Silicone Basting Brush for mopping and basting with your favorite barbecue sauce, and a set of Fire Wire Flexible Skewers for grilling kebabs and roasting marshmallows. The pail can be used to dispose of hot ash during cleanup, or for holding or storing BBQ tools and accessories. As with the deluxe Pitmaster BBQ Gift Basket, the Grillmaster Gift comes shrinkwrapped with everything in the bucket, and you can choose to have the whole thing gift-wrapped.

You can buy these grilling and BBQ gift baskets, as well as many other barbecue gifts and gourmet baskets, on our Gift Baskets & Gift Boxes page of our website.  Make sure to place your order soon so that it'll arrive in time for Father's Day!

Zestfully yours,
Gloria

PS:  Are you reading this when it's too late to ship a gift in time? No problem, send a gift certificate instead! We have many electronic gift certificates and gift cards that arrive within 24 hours or even in mere minutes from when you click "send." Browse our Gift Certificates page for more information, and to purchase gift certificates in a variety of budget-friendly amounts.

How to Grill Asparagus, Outdoors or Indoors

Did you know you can cook asparagus on a BBQ grill? 

More importantly, have you ever tasted grilled asparagus?

On a whim and out of sheer boredom, I tossed a few asparagus spears on our grill (a grill equipped with GrillGrates does an excellent job on asparagus), and cooked the really slender ones indoors on my George Foreman grill. To my surprise and delight, the grilled asparagus -- both ways -- was marvelously tasty and ridiculously quick & easy to cook. Grilling simultaneously deepens and mellows the flavor of the asparagus, allowing a subtle sweetness to develop while softening any "grassy" or "vegetal" flavor notes. And the texture is remarkably satisfying, too: When grilled just right, the asparagus retains just the slightest crispness on the outside with an almost-buttery interior.

Asparagus grills so quickly that you need to keep an eye on it to avoid overcooking. It usually takes no more than 5 or 6 minutes from start to finish, including washing and trimming any tough ends, and the actual on-grill time is probably only two to three minutes. So I don't recommend walking away from your grill once the asparagus is on.

Here are my tips for grilling asparagus, whether on a conventional outdoor barbecue grill of any kind, or indoors on a George Foreman grill or other similar indoor grill:

1. Wash asparagus, trim off any tough ends (I snap them off but you can use a knife if you prefer) and pat dry with paper towels.

2.  Preheat your grill. If cooking outside, make sure your grates are clean. If using an indoor grill, the grate plates should be clean and oiled per manufacturer recommendations.

3.  Lightly season the asparagus if desired (I like a light sprinkling of lemon pepper or other similar mild seasoning) and toss with a little oil or spray with cooking spray.

3.  If grilling outdoors, place the asparagus spears across the grates over indirect low to medium heat and close the grill cover. If grilling on a Foreman Grill, place the spears across the grate ridges and close the grill cover. In both cases, grill for 2 or 3 minutes, then check for doneness: The asparagus should be bright green with light or golden grill marks and "al dente" fork-tender (a slightly wrinkly appearance is normal, but you don't want the asparagus to get mushy-soft). Older, thicker spears will take a little longer to cook, while very young and slender spears can cook in barely 2 minutes. That's why I recommend checking for doneness after two minutes.

Serve the grilled asparagus "as is" or with a squeeze of lemon juice, a drizzle of melted butter, a sprinkling of sea salt, a couple of grinds of black pepper, a pinch or two of fresh chopped herbs or other simple seasoning. I like adding the grilled asparagus to a lightly-dressed spring salad.

If you try grilling asparagus, please leave a comment to tell us what you think.

Zestfully yours,
Gloria

Now Available: Blair's Death Rain Ancho Chili Cheeseburger Chips

Spicy potato chips are nothing new.

Neither are cheese-flavored potato chips.

But have you ever heard of cheeseburger flavored potato chips? And what about spicy ancho chili pepper potato chips?

Now wrap your head around this one: All-natural, kettle-cooked potato chips that taste like an ancho chili cheeseburger!

If your mouth is watering by now and you wish you had bowl full of crunchy, salty, spicy, beefy-cheesy potato chips, I have good news:

The Carolina Sauce Company now carries Blair's Death Rain Ancho Chili Cheeseburger Potato Chips, and you can buy them online, and they're on sale!

Those crazy chileheads at Blair's always seem to come up with outrageous flavor & fire combinations for their Death Rain Chips, and these brand-new Ancho Chile Cheeseburger Kettle Chips from Blair's are par for the course.

Thick-sliced and kettle-cooked the old-fashioned way for the ultimate in crispy crunchiness, these unique potato chips are practically smoldering with smoky ancho pepper heat and bursting with remarkably satisfying cheeseburger flavor.  It's like enjoying your favorite burger without having to visit the drive-thru window at your local fast-food joint!


So if you're a fiery-foods fanatic who enjoys spicy flavored potato chips, or you're hosting a party or cookout and shopping for unusual and spicy snacks, be sure to order a few bags of Blair's newest kettle chips, and get ready to feel alive!

Zestfully yours,
Gloria

PS:  Blair's Death Rain Potato Chips come in a variety of other flavors and heat levels, including Chipotle, Buffalo Wing, jalapeno Cheddar, Habanero and Jolokia. You can find them all, along with Blair's hot sauces and other zesty products, at the Carolina Sauces online store.

Easy "Throw Recipe": Pasta with Roasted Spring Vegetables

This simple and versatile recipe is in the "throw cooking" style: I simply used what I had on hand and threw it together without worrying about measurements.

I happened to have fresh asparagus, young carrots and spring onions (aka green onions) from the CSA we joined this year, along with a little bit of white wine from a previously opened bottle, and half a package of whole wheat pasta shells. Because I didn't have any fresh herbs on hand, I used dried herbs. You could either use the same ingredients or substitute other fresh vegetables that you enjoy roasted, and likewise with the herbs (fresh or dry will work). If you don't want to use wine, simply use a little bit of chicken or vegetable broth, or even a bit of the water from the boiled pasta if you are vegan. And the cheese is completely optional.

You can adjust the quantities to make as many servings as you need (the amounts below were sufficient for 2 large or 4 small portions). In fact, the whole point of this post is to inspire and to show that cooking a wholesome, flavorful homemade meal need not be a complicated or expensive proposition.

Ingredients
8 oz whole wheat pasta (or regular pasta)
8 oz asparagus, any tough ends trimmed
2 slender, young carrots, peeled & trimmed
2 spring onions, including green tops
Salt & ground pepper to taste
2 Tbs olive oil
2 Tbs white wine (or broth or pasta water)
Fresh or dried herbs to taste: I used dried thyme
Opt: Shredded parmesan or other cheese, to taste (I used 1/4 cup shredded Gruyere)

Preheat oven to 425°F. Slice the asparagus, carrots and onions into approx. 1/2" rounds. Toss with olive oil, salt & pepper, then place in single layer in a shallow roasting pan (if needed you can drizzle with a little more olive oil). Roast until tender and golden to taste, approx. 30 to 45 minutes.

While the vegetables are roasting, bring a large pot of salted water to a rolling boil, and then cook the pasta according to package directions -- you'll want to try to time this so that the pasta is ready around the same time as the roasted vegetables. If the vegetables are done first, remove from oven and set aside. If the pasta is done first, drain and set aside in a warm spot with a little bit of the cooking water (not more than a couple of Tablespoons).

When everything is done, transfer the roasted vegetables into the empty pasta pot and use the wine (or broth or pasta water) to deglaze the roasting pan. Add the drained pasta with just a tiny bit of the cooking water back into the pot with the vegetables, pour in the liquid from the deglazed roasting pan, sprinkle with herbs and then gently toss to combine -- a silicone spatula or large wooden spoon works well. Taste and season with salt & pepper if desired, then add cheese if using and gently stir to incorporate the cheese. Serve hot, and refrigerate any leftovers.

Zestfully yours,
Gloria

PS: If you have a "burning desire" to spice up this dish, by all means feel free to sprinkle with some crushed red pepper flakes, or even a few splashes of your favorite basic hot sauce.