A COUPLE OF SIMPLE RECIPES TO GET YOU STARTED

6 medium boneless chicken breast

1 cup of salsa (your choice)

4 TBL of taco seasoning

6 TBL of JG Chipotle seasoning

JG Salt Pepper N stuff (season all chicken breast with even coat)

1/2  C chicken stock

This recipe varies for cook time depending on either Crock pot or BBQ grill/smoker

Put coated chicken breast (Salt Pepper n Stuff seasoned only) in crock pot. Then add taco seasoning and JG Chipotle seasoning and top it off with the salsa. Now pour chicken stock around the sides and cover. Cook on high for aprox 4 hours until tender enough to shred. continue to shred in the cooker until consistent to your liking. 

This is a great shredded chicken that makes fantastic tacos and amazing chicken burritos. 

Chicken thigh

JG Salt Pepper n Stuff 

JG Chipotle seasoning

A grill of your choice

This is a simple recipe that can be done on any grill that can hit a higher temp. First, take the skin off, trim and rinse chicken thighs. Then Pat dry with a paper towel and place on cutting board to season. Lightly coat chicken thighs with a cooking spray, or a light coat of olive oil. Then, lightly and evenly coat one side of chicken with JG Salt Pepper N Stuff. After the first layer of flavor, coat both sides of chicken with JG Chipotle seasoning. 

Grill on medium high heat, start your chicken in an indirect heat zone until chicken reaches internal temp of aprox 145 degrees. At that time, move chicken to direct heat zone and grill off to gain the texture and crust you desire.

Meat loaf

 (or your favorite recipe)

1+ lbs of 80/20 ground beef

1/2 medium white onion (minced)

2 TBL of JG Salt Pepper N Stuff

2 eggs beaten

1 lb of bacon

3/4 cup bread crumbs (1 cup Italian Croutons)

Mix meat loaf ingredients

Preheat oven or set up your grill indirect at 350°

 Make a Bacon weave with 1 lbs 

thin sliced bacon on parchment paper

In a 1/2 sheet, lay the parchment paper, and place the Bacon weave flat

spread the meat loaf mix thin and evenly on the bacon weave

lay your favorite cheese slice to cover 1" from the edge and place our favorite fresh vegies

If you have sliced mushrooms, sauté them to a texture of half cooked

(we like fresh spinach, mushrooms, diced tomato, and lightly season with Italian seasoning)

bake or grill approximately 1 hour and 30 minutes or until it reaches an internal temperature of 165°   

Crust

2 cups of sifted flour

1 tsp table salt

2/3 C shortening

1 TBL of salted butter

Mix in dry mix and butter, then mix in shortening until dough has consistent texture (do not over work the dough).  

Spice Apples 

4 cups Apples (peeled and thinly sliced)

2 1/2 cups water

1/2 cup brown sugar

1/2 cup granulated sugar

1 TBS JG Apple Spice Cinnamon Delight

1/2 tsp cinnamon (optional)

1 TBS butter

 1/4 cup corn starch

Mix apples, sugars and JG Spice Co seasoning in a bowl thoroughly then add mixture to a sauce pan and cook on med high heat

add water and add cornstarch slowly and cook until apples start to soften

remove from heat and let sit for 5 minutes 

add mixture to pie pan (cast iron for the grill) that is lined with crust

top pie with pie crust pieces and dab the butter on top with a sprinkle of Apple Spice Cinnamon Delight for an amazing touch then preheat and

bake at 350 for about 45 minutes

or

set up your grill indirect and a temp of 350 

Cast iron is best for the gill 

Now enjoy your amazing pie! 

3 large Russet potato's 

1/4 C cream cheese

Sour cream (to taste and texture)

2 C shredded cheese

1/2 pound of cooked diced bacon

diced chives

OPTIONAL 

1 TBL minced garlic

1/4 C chopped sweet onion

Rinse potato's, then use a fork and puncture around all sides. Take foil (thick foil is best or double layer) and place the potato in the center. Spread butter around entire potato and season it with JG Salt Pepper N Stuff. Wrap potato without puncturing foil and put on the grill indirect heat for approximately 40 minutes or until tender at 350° +/- 

Remove from grill and remove potato from foil and let cool to until the potato skin is not tender.

Once the potato has cooled, cut in half long ways and scoop out the center to create a boat (leave a layer of potato so the skin is not exposed) save removed potato in a separate bowl to mix in other ingredients. 

Lightly break up the potato in the bowl (mash or fold to get the texture you desire) and start adding the wet ingredients first to get mixture to you desire. Then add shredded cheese and bacon to the mixture and continue to fold until mixture is consistent.

Scoop mixture back into the potato boats and top them with shredded cheese and chives mix.

Place back on the grill indirect at 350°+/- for approximately 20 minutes.  

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