Getting your tailgating grill on

I love winning things. Love it. I love giving things away, too, but winning feels soooo good. A while back, I was the lucky, lucky winner on In Jennie’s Kitchen. Ooooh, I was so excited… it was the most incredible prize! What did I win, you ask??

image Soaked, Slathered, and Seasoned, by Elizabeth Karmel – aka The Grill Girl(@GrillGirl on Twitter, FYI.)

I know. Susan isn’t much of a griller. Actually, Susan isn’t a griller at all. To be honest, I don’t even know how to turn on the fancy Jenn-Air grill I bought the Hub a few years back. But – I LOVE to eat grilled food. And lucky for me, the Hub loves to grill. Even luckier for me is that he likes to experiment with new sauces, rubs, glazes, and mops. This book is the be-all, end-all for all things grilling. No other book needed – as in, ever. It has every recipe you’ll need to make the perfect grilled food. The only thing bad about winning this book was the timing…if I had won it in October, it could have qualified as a Hubby Birthday Present. Now I’ll have to buy him something. Shucks.

As I am sure you are aware, it’s now Football Season. Oh, I love me some football. College Game Day? Uh-huh. Helloooo, Kirk. I mean, Hello Tailgating! My Hub and his buddy Adam built a grill to attach to the hitch on his truck that is shaped like the Virginia Tech VT, and every home game involves massive grilling. This week marks the first home game of the season for the Hokies, so I thought it fitting to share with you one of the amazing recipes from Elizabeth’s Cookbook. We had it on chicken legs, and let me tell you – big time tasty. Give it a shot yourself…but better yet, buy the book! You won’t be sorry! (Plus, click here or the picture of the book above – it’s on sale at Amazon! Wooot!)

Elvis is in the House Sauce

from Soaked, Slathered, and Seasoned, by Elizabeth Karmel

Makes about 3 cups

  • 1 – 12 ounce bottle of Heinz chili Sauce
  • 1 – 12 ounce jar o Welch’s Grape Jelly
  • 2 Tablespoons Yellow Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Freshly Ground Pepper
  • Pinch Granulated Garlic
  • 1 Tablespoon Apple Cider Vinegar (optional)

1. In a medium heavy-bottomed saucepan over medium heat, combine the chili sauce and jelly. Stir occasionally until the jelly has melted and you can whisk the two together.

2. When the mixture is smooth and begins to bubble, add the mustard, Worcestershire sauce, salt, pepper and garlic. Taste and adjust the seasoning if desired. If it is too sweet, add the vinegar. let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

3. Brush in on food 5 minutes before the cooking time is finished. If desired, serve extra on the side.

I hope everyone has a great weekend especially those watching football on Saturday!

image Hey, if you are up for it, why not join some of us on Sunday for a Macaron making party online? Helen of Tartelette will be joining me, as well as Tiffany from Food Finery. Everyone is welcome…we’d love to have you baking along with us via Twitter!

Let us know!

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