Once those long, warm summer days finally arrive, the thought of having a BBQ is incredibly appealing. With grilled burgers, salads, and refreshing drinks, a BBQ can be a wonderful way to host friends and family. But a good BBQ requires some planning to make sure everyone has the best time. Let’s explore how you can plan a fun and successful summer BBQ.
It’s hard to believe, but we are now half-way through summer. If you aren’t already deeply-immersed in the weekend picnic and backyard BBQ scene, it’s time to step up your game! Traina Foods has just introduced Home Grown; a new line of healthy dried fruit snacks and gourmet condiments that makes it easy to bring the taste of summer to your table right now!
One of the best things about summer is the abundance of fresh summer fruits that you can find everywhere — from the grocery store to your local farmer’s market. But, as silly as this may sound to some, there are those who miss out on fresh summer fruits because the time and effort it takes to wash, peel and cut up the fruit is just too daunting. With a plant-forward approach to eating in mind, Traina Home Grown introduces Fruitons, a delicious, convenient way to help you meet your overall healthy diet needs with perfectly portioned snack bags of their naturally sweet California sun-dried fruit. Sun-dried fruit is nutritionally equivalent to fresh fruit, being high in fiber, healthy nutrients, and antioxidants. Good to know!
Not only are Fruitons a tasty, grab-and-go snack, but they can also be a versatile ingredient in creative meal preparation. I’ve been taking Fruitons to the office and adding them to the morning oatmeal I buy in the cafeteria.
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WHAT: Giving Thanks with Brother Jimmy’s BBQ
WHERE: Brother Jimmy’s BBQ Lexington – 181 Lexington Avenue (corner of 31st Street)
WHEN: Thanksgiving – Thursday, November 28th
TIME: 12:00PM – Until the Food Runs Out
FOOD: 1,000 prepared meals including: Pulled Pork Sandwich + Mashed Potato Side + Bottle of Water
Brother Jimmy’s BBQ’s Murray Hill location proudly celebrates its 5 year anniversary this month. The popular southern BBQ restaurant and nightlife outpost has consistently served up quality cuisine, flowing cocktails and great memories as patrons continue to “Put Some South in Yo’ Mouth.” Now, in an effort to give back to the community that has allowed Brother Jimmy’s BBQ Murray Hill to thrive, the restaurant will host a Backyard BBQ Block Party on Tuesday, August 20th from 4:00 PM – 7:00 PM at its Lexington Avenue and 31st Street location.
Do you like Hot Dogs I sure do. Every dog has its day and July 23rd is National Hot Dog Day! According to the National Hot Dog and Sausage Council (who knew such a thing even existed?), an estimated seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day, and every year, Americans eat an average of 60 hot dogs each! Woo!
This year, why not celebrate your love of the Hot Dog with more than just ketchup and mustard? Onion Crunch, a new condiment that you have previously read about here on The Gig, was created to bring an end to the lack of innovation in the condiment category. I keep a jar in my kitchen at all times.
The Onion Crunch Dog (recipe provided below) is sure to spice up your celebration of National Hot Dog Day! I am going to post this a few days early so you can get out to the store and do your shopping!
Grilled Bacon-Wrapped Stuffed Onion Crunch® Dogs Ingredients:
1 tsp ketchup
1 tsp Dijon mustard
4 large hot dogs, knockwurst or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp Onion Crunch®
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
4 long Hot Dog Buns
How to Make Them:
1. Prepare your grill for direct medium high heat.
2. Mix together ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the ONION CRUNCH®, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3. Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
4. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end.
5. Coat your grill surface with vegetable oil. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on one side is cooked, turn the hot dogs a quarter turn and continue cooking until bacon is done.
6. Remove toothpicks, place in toasted buns, serve and enjoy!
Behold, The Onion Crunch Dog