BBQ/Grilling- The secrets revealed

How to Host a Home Casino Party

junk@texasirons.com (Texas Irons, LLC.) — Fri, 20 Nov 2009 16:23:00 -0600

I have hosted many parties over the years and have found myself needlessly stressed out at many of these events. I have found three easy steps to reduce the stress, have the party run smoothly and, most importantly, make sure everyone has a great time (including myself). You can do this too. So, the next time you host a casino party, just follow these three simple steps, then you and your guests will have a wonderful time.

First, keep it simple. Limit the guest list to the number of people that will fit comfortably in your house. Two weeks in advance, invite your guests and schedule delivery of the casino tables. On the day of your party, turn your house into an authentic casino with casino party decorations and casino party supplies. Nothing complicated or hard is required. A few well place centerpieces and a few wall decorations will do the trick. For the casino tables, call an established casino supply company. The good ones will make sure that the tables they supply will be adequate for your party. Most of these companies also supply gaming dealers for your party.

Next, don't go crazy with food. Start the party after dinner time so that the guests will not be expecting much food. Do ahead and choose snacks; make at home light hors d'oeuvres and beverages are perfect. A few days ahead, shop for the non-perishables and clean house. The day ahead of your party, shop for the perishables and do a last minute clean of the bathroom and living room.

Lastly, casino parties are a great way to socialize. You are part of the company and your guests expect to talk with you. Keeping it simple means you get to spend time with your guests instead of in the kitchen. Let the dealers worry about the gaming. If you can afford it, getting an MC to go along with the dealers will really let you focus on your guests. To keep things interesting, buy a few prizes for the winners at the gaming tables. The MC can let you know the winners and you can announce them after gaming is wrapped up.

Following these steps will ensure that you have a great party and yours guests will be talking about it for weeks to come. Invite, clean, decorate, prepare simple food, ... and lastly, have fun.

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Article Source:
http://EzineArticles.com/?expert=Robert_Stolarczuk

Grilled Desserts, the grand finale.

junk@texasirons.com (Texas Irons, LLC.) — Fri, 23 Oct 2009 13:51:00 -0500

I have to admit, when I think of grilling, my mind brings up wonderful images of thick steaks, marinated fish and slightly charred vegetables.

Why is it that I don't cook my deserts more often on the grill? In my effort to start thinking outside the box with my outdoor cooking I wanted to post this amazing grilled bananas recipe.

I hope you enjoy it!

Prep Time: 10 minutes
Cook Time: 13 minutes

Ingredients:
• 2 ripe bananas, peeled
• 6 slices pound cake (1/2 inch thick cut into 1 inch squares)
• 2 medium ripe nectarines or peaches
• 6 whole strawberries, stemmed
• 3/4 cup semisweet chocolate chips
• 1 5-ounce can evaporated milk (2/3 cup)
• 2/3 cup sugar
• 1/4 cup butter or margarine

Preparation:
To prepare sauce, melt chocolate chips and butter or margarine over low heat in a small saucepan. Add in the sugar and slowly add the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside. Remove seeds from peaches or nectarines and cut the fruit into wedges. Slice the bananas and pound cake into 1-inch squares. Thread the peaches or nectarines, cake, and bananas alternately onto six 12-inch-long skewers. To each skewer add one strawberry.

Grill each kebab about 5 minutes or until cake is lightly browned, making sure to turn only once. To serve, push contents from skewers onto dessert plates and lightly drizzle with warm chocolate sauce.

10 Great Grilling Tips for the Tailgate Season

junk@texasirons.com (Texas Irons, LLC.) — Tue, 1 Sep 2009 16:41:00 -0500

These 10 top tips will help you to enjoy your barbecues during the warmer months and will help to improve both the safety and the quality of your occasions with very little effort.

1. Oiling the grill

Prior to cooking, spray or brush on some vegetable oil onto the grill surface, avoiding adding too much. This will reduce the chances of your food sticking to the grill resulting in exposed flesh, and tough food.

2. Aluminium foil BBQ tray

Use kitchen aluminium foil, doubled over, to line the base of your barbecue.

Turn up the edges of the "tray" 2-3 inches, and then cook on your barbecue grill as usual. During cooking, the juices and fat drippings will collect with the rest of the residues from cooking and be easy to remove afterwards.

This will help to reduce the time it takes to clean up your garden barbecue afterwards.

3. Barbecue Sauces

If you are basting your food during cooking with a barbecue sauce, make sure that you do not place the meat too close to the heat too early on during cooking. If you do, it will result in charring and bitter tasting food.

Adding BBQ sauce early on does nothing for the flavor, instead, add a little sauce to food during the end of cooking, around 5-10 minutes before serving so that the sauce sticks to the meat properly and provide a tasty coating.

4. Barbecue marinades

Marinades improve the flavor and texture of all barbecue food, so use them often. Preparing for a barbecue the following day using a few minutes of your time in the evening will result in more succulent food with additional taste.

Marinades take a few minutes to prepare, and when finished, you can cover the marinaded food in cling-film and place in the fridge overnight for excellent results.

5.Cooking small pieces of meat

If possible, cook smaller pieces of meat indirectly, and if not, cook on a low heat around the edges of the grill while you cook the larger pieces in the centre of the grill where the heat is higher.

If smaller pieces of meat, such as chicken wings and sausages are cooked before a whole chicken, or beef brisket, remove them from the grill, wrap tightly in kitchen foil, and place in the bottom of the oven on 120f until you are ready to serve.

6.Cooking large pieces of meat

When cooking larger pieces of meat, apply a seasoning, known as a barbecue rub, prior to cooking. This will enhance the flavour greatly at the end. If time allows, cook the meat for an extended period of time, using a much lower temperature than may be used normally. Ensure that meat is cooked properly at the end by using a temperature probe.

Chicken is cooked through at 165f, steaks and chops at 165f and ham at 160f. Using a barbecue thermometer to test your cooked meat is both a sensible safety precaution and is a great investment for the kitchen as well.

7. Make a dry rub or barbecue seasoning

To maximise the flavour from barbecue food, you can use a "dry rub", also known as a seasoning on the meat prior to cooking.

Dry rubs can consist of as little as salt and ground black pepper, to much more flavoursome varieties that include dry spices such as ginger, cinnamon, garlic, thyme, sage, paprika, ground cumin and many others.

Try experimenting with dry seasoning's, and remember that a little goes a long way. If you have any seasoning left over afterwards, seal it in an airtight container and store in a dry, cool place for several weeks.

8. Use Barbecue wood chips

If your barbecue grill has a lid, or cover of some sort, consider using BBQ wood chips, remembering to prepare them properly before use.

Moisten the wood chips before use by placing a handful or two according to the manufacturers instructions, into a bowl of water, allowing them to soak for at least half an hour before use in your BBQ smoker or garden barbecue.

Avoid placing unprepared wood chips directly onto charcoal or near a direct heat source as they will burn quickly and release a bitter tasting smoke that could ruin your food.

9. Eating healthily

Avoid drinking milk during the course of a barbecue as this slows down digestion of food. Instead try drinking other beverages that complement the food you are cooking, such as imported lagers and ales, white and rose wines, spritzers and fruit cordials for younger guests.

Ensure that excess fat has been trimmed away from all meats before cooking, and once cooked, food may be gently patted down with kitchen towel to remove any excess surface fats before serving. The food will look more appetizing and result in healthy BBQ food at the same time.

10. Safety first

Ensuring your friends and families safety at a barbecue is paramount, and a few basic precautions will go a long way if an accident should occur.

Always have a bucket of water near the grill when cooking. This is fine for use on a charcoal or gas barbecue, and remember to use sand on an electric barbecues should a fire occur.

Fire blankets are an inexpensive and versatile piece of safety equipment that can be used in both the kitchen and the garden, and are readily available at most D.I.Y. stores.

Use tongs when handling food over a hot grill to avoid burns, and use oven mitts when handling hot griddle plates and other items that are too hot to the touch.

We hope you have found these tips useful and enjoy making the most of your BBQ. Feel free to share this with your friends so they can benefit too.

The Best Ways to Prepare Wild Game For Dinner

junk@texasirons.com (Texas Irons, LLC.) — Mon, 17 Aug 2009 17:00:00 -0500

While hunting is itself a popular sport enjoyed by hunters all over the world, the premise upon which most hunting is based is a need for food and sustenance. For that reason many avid hunters will agree with the idea that the experience of the hunt is not complete until the game that is killed has been cooked into a delicious meal and shared with others. But cooking wild game such as boar, deer, alligator, rabbit, or any of the other various kinds of hunted animals is not such a common practice in today’s modern culinary world. To learn how to properly prepare wild game and to do so safely while also ensuring that the outcome is a tasty success is an art and craft all to itself. Learn a little bit about cooking game and soon it becomes not only easier but much more satisfying and rewarding – both for the hunter and for the cook. Sometimes the hunter and the cook are the same person, and if you are a sportsman who likes to hunt then you should by all means consider learning to cook so that when you return to camp or home with game you can put on your chef’s hat and cook what you killed.

As with any kind of cooking, it is always best to follow a recipe. There are many excellent books available that specialize in the cooking of wild game, and the best cookbook authors will also include sections in conventional recipe books that address the nuances and special techniques for cooking hunted game. For example, in the classic American cookbook “Joy of Cooking” you will find many pages devoted to helping explain all about the cleaning, butchering, preparing, and cooking of game. Look in the best cookbooks – those that have encyclopedic entries about the culinary arts – and you will likely discover recipes for deer meat or venison, rabbit, and various game birds like pheasant, quail, turkey, and duck. If the books are older and were written back when hunting for daily food was more common – or if they are special cookbooks designed for hunters – you will find much more exotic types of recipes. You are likely to find out how to cook squirrel, raccoon, beaver tail, wild boar, elk, gator, rattlesnake, and a host of other animals.

Most recipes call for grilling, baking, or roasting. Slowly smoking game meat adds a delightfully earthy and juicy flavor that enhances the taste of wild game. Grilling over an open flame – or over a campfire – is one of the most enjoyable game cooking methods, and it is also possible to make a meat loaf, burger, or other dish – just as you might with a fine cut of prime steak. You can also create dried jerky from venison and other meats, and many hunters dry their own jerky and then pack it along for snacks while on their hunting expeditions.

The best recipe really depends upon the particular type of game you like to hunt and your own personal preferences for what kinds of dishes and foods you enjoy the most. Do some research and shop for cookbooks that are written especially for game hunters. Then experiment with a few ways to cook the game you hunt until you have your own repertoire of personal favorite recipes.

Written by Albie Berk,
Reposted from isnare.

Megan's Frozen Watermelon Margarita

junk@texasirons.com (Texas Irons, LLC.) — Fri, 14 Aug 2009 14:14:00 -0500

This is a wonderful Margarita recipe that's perfect for summer.
Frozen Watermelon Margarita
adapted from Gourmet

1 large watermelon
4 limes
1 c tequila
1/4 c sugar
lime salt (recipe below)

Cut the watermelon into cubes. Using a hand blender, puree the watermelon and add remaining ingredients. Place in freezer until solid.

Rub lime juice around the rims of the serving glasses or bowls. Press the rims into the lime salt and scrape round servings from the frozen watermelon margarita mixture. Serve as a solid or in glasses as a slush. Garnish with peels of lime zest.

Lime Salt

1/4 c salt
1 tsp dried lime zest

Combine by grinding together with a mortar and pestle. Use as a finishing salt with your favorite dishes. Perfect with fish and seafood.

The creator of this wonderful drink is Megan in Sydney, Australia.
Visit Megan's blog: Feasting On Art

Please visit GrillingGifts.com for fun and unique outdoor cooking and entertaining products. Since 1998 we've been providing customers with great products, fair prices and reliable customer service.

Keeping your chicken moist!

junk@texasirons.com (Texas Irons, LLC.) — Thu, 13 Aug 2009 10:54:00 -0500

Most of the time I'm cooking chicken breast skinless. I like the fact that it is leaner and, if cooked right, gives me a pretty tasty meal.

The problem with a healthy chicken breast is the lack of fat which keeps it moist while cooking.

The key here is basting. Before cooking you must generously coat the meat with melted butter or oil, this will keep them from drying out.

Simple Instructions:
Preheat the grill to high
Brush your grill grate with oil.
Apply the breasts to the heated grill. During the cooking process you will need to baste with oil or melted butter. Cook on this side for 4 minutes. (if you want to rotate the meat 45 degrees at 2 minutes you can get the crosshatch grill lines) After 4 minutes on the first side flip and repeat on the second side.

Please visit www.grillinggifts.com for more tips, recipes and fun, unique outdoor cooking products

GrillingGifts.com product in Maxim Magazine

junk@texasirons.com (Texas Irons, LLC.) — Wed, 15 Jul 2009 15:42:00 -0500

Maxim Magazine has always been known for beautiful pictures and fabulous articles. In the July issue they've ran a wonderful Grilling Products section titled "Grill on Grill Action" Our Leather Grilling Glove was just the right fit whent hey told us they wanted unique, hard to find grilling accessories.

Since 1998 we've been providing outdoor cooking gurus with the tools they need to set themselves apart from their neighbor. We don't want to sell thousands of items that can be found in every big box retailer around the country. We stick with items that cooks are proud to own. The five words we want you to hear on your patio "Where did you get that?"

GrillingGifts.com is known for our flagship product. The BBQ Steak Brand, this gives cooks the ability to add their signature to the work of art they just created on the grill. Other fun and unique items consist of The Double Barrel Chicken Cooker, The Happy Jalapeno Grill, NCAA Team Branding Irons, Personalized Bar Glasses and so much more.

We hope that you will visit our site, we're sure you'll find something you need.

Site Relaunch

junk@texasirons.com (Texas Irons, LLC.) — Thu, 14 May 2009 10:43:00 -0500

We are proud to announce the the relaunch of our wonderful new site. This is many months in the works. We have sourced some great new products (about 2,000) that have been added during the redesign process. You can also sign up for "Outdoor Entertaining" Facebook page.

To thank all of you outdoor cooking fans we are offering a customer appreciation code to get you 15% of all items in your cart. Please use promotion code "GGfriends" and it will calculate the discount.

Thank you for your support:
www.grillinggifts.com

Coporate Gifts

junk@texasirons.com (Texas Irons, LLC.) — Tue, 26 Feb 2008 16:10:00 -0600

Making Business Relationships last:

There are many times when you’ll find it suitable, even a necessity to offer corporate gifts. However, remember that these gifts are meant to establish and strengthen your business relationships while also promoting your company. You shouldn’t be handing out gifts all the time, but there are occasions in which you may be helping a fellow business celebrate a success or milestone, or recognizing a holiday or event.

Corporate Gift Giving

Giving gifts in the business atmosphere is much different than giving them to your family or friends. Make sure to give your gift in person whenever possible, this makes your gift appear more genuine, and shows effort and consideration.
If you can’t deliver the gift in person, at least make sure you’re giving the gift to the right person or group. If your contact is a manager, yet most of your business is done with the administrative assistant, get a gift for both. You should always show appreciation to those whom are worthy of it!

Make sure you offer the gift at the apt time. When celebrating a company achievement or milestone, be sure not to let too much time pass between the event and the delivery of the gift. This would only make you appear lazy and display a lack of value for the people you’re trying to recognize. If you’re giving a gift for a holiday or a special event, try to give it early. You don’t want your gift lost in a crowd; always make sure your gift will stand out and be well received.

Don’t forget to personalize the gift. Include a card, and if there are multiple recipients, note each person on that card so all recipients feel recognized. If the gift is from a group, make sure that each giver signs the card. Make sure to use this gift-giving opportunity to establish personal relationships with other professionals.

What to give:

Whatever you do, when you’re giving corporate gifts, never be cheap! You don’t want to come across as penny-pinching or appear to resent the recipient of the gift. Gift giving is never to be viewed as a chore, no matter who the recipient.

You also want to give a gift that lasts and shares a message. Products that display your logo are always great.

Just remember that you’re trying to develop a relationship with the recipient of your gift, while sharing a corporate message at the same time. Pick a gift that you would appreciate receiving and which speaks positively for you and your business.

Note: These logos shown here are all property of their original owner corporations, we were asked to create brands of these logos either by employees of that company or by brokers doing work for those companies. All logos were approved before a brand was created.

Secrets of a Barbecue Grill

junk@texasirons.com (Texas Irons, LLC.) — Wed, 13 Feb 2008 16:08:00 -0600

by Scott Fromherz Reprinted from ArticleIsland.com

Everyone who has a backyard or even an outside patio probably owns a barbecue grill. The grill is as important as anything else lying around the house. Most men consider the grill and the area surrounding it "man land." Cooking meat on an open flame satisfies the caveman part of the brain.

The smell of the meat on hot coals will make anyone hungry. A barbecue grill comes in many shapes and sizes. Small grills that can be placed on a table can cost very little and they work just the same as the big ones.

On the other end of the spectrum, one can find large stainless steel models that cost, in some cases, over two thousand dollars. When it comes down to the basics, a barbecue grill cooks meat. Everything else that is built into one is either a cooking aid or nice to have accessories. Some grills also come attached with smoker accessories so the unit can accomplish more than just grilling.

Whatever the customer wants, there is probably a grill that suits his or her taste. Something to consider when shopping for a grill is: What size does one want or need? Meat racks can be small, maybe enough to cook two steaks, or large enough to cook for a large party.

Tips To Aid The Cooking Of Meat

It doesn't matter what kind of meat one is cooking. Whether its beef, pork, fish, or chicken, there are some things that can enhance the flavors. One way is to marinate the meat overnight in whatever one chooses. When it is taken out to the barbecue grill, the aroma is mouth watering.

Also, one can use spices while the meat is cooking. There are many spices available to the customer. Some even mix spices together designed for each type of meat.

Something else that will aid the cooking is to watch out for flare ups. They can very quickly ruin a nice cut of meat. Every barbecue grill has a lid. When cooking meat that drips often, keeping the lid closed while cooking will stop the flare up. One still has to keep an eye out for trouble, but with the barbecue grill lid down, flare ups are minimized. Finally, knowing the amount of time it takes to cook a specific type and size of meat, the individual can then cook the meat to whatever one likes.

All meat will taste bad if overcooked so have a rough idea of the time it takes to cook whatever meat one is having, and keep a knife handy to check the current condition of the meat.

Surf and Turf: Products for Your Pool and Patio

junk@texasirons.com (Texas Irons, LLC.) — Fri, 8 Feb 2008 12:04:00 -0600

Many serious barbeque lovers know how to improve or alter the taste of the meats they grill. This can be done in a few different fashions. The fuel that is used to burn is one point to consider. Charcoal or wood is the main form of flavor. Gas typically is a sure way to get the burn started faster, but the taste is arguably less favorable.

Wood is a great way to impart a unique flavor to the meat by circulating its smoke within the bbq grill. There are many wood types to use with the bbq grill, but all of them should be deciduous hard woods rather than coniferous (like pine wood). Woods like pine contain tars and resins that impart a chemical taste to the meat.

Such types of wood that are used in barbeques are:

Maple
Mesquite
Cherry Wood
Apple Wood
Oak

Charcoal is another fuel source that is enjoyed by barbeque enthusiasts. This comes in several forms, but it is nearly all carbon. It is actually made from wood that was burned. Occasionally additives, like clay and nitrates are included to make the burn stay longer in your bbq grill.

Charcoal, like wood, imparts the flavor from the smoke it produces. Charcoal and wood are often combined in the grill to do this. It's debatable what type of smoke create the flavor, white smoke or the thin blue smoke, but some will use water to create a thicker smoke or use a smoker separately for a deeper taste.

In addition to fuel types for flavor, meat marinades and flavor rubs are used for enhancement. The assortment of flavors and combinations are endless. The flavors are often geographical and culturally based, everything from Jamaican Jerk marinade, to Mexican Chipotle salt rub, the flavor emanates into the meat as it hits the bbq grill.

Grilling is not Barbeque; Taste the Difference

Many think that barbeque is simply putting flame to a bbq grill and searing steaks up within a 15 minute span. The actual method and flavor is rarely experienced, especially in the northern states.

American style barbeque was initially developed in the south, and if you ask most cooks in Texas how to define the difference between the two, they would explain there is a world of difference in taste.

Barbeque is simply a much more enriching smoke flavor. The difference is the heat source and intensity. With grilling is simply cooking food over the flame directly; it maybe takes about 15 minutes or so for a steak. Barbeque is a much lower heat, using indirect heat and tons of smoke.

Meats that are cooked this way can take several hours, a full day even. This time allows the wood smoke to fully penetrate the meat, which makes a remarkable different end result.

By: Art Gib

Vegetarians at the BBQ

junk@texasirons.com (Texas Irons, LLC.) — Fri, 8 Feb 2008 11:54:00 -0600

It would seem that nowadays there are a lot of options for vegetarians. Meatless alternatives seem to abound everywhere, from the neighborhood deli, to the sushi shop, to the hamburger joint. The hamburger joint? Yes, you heard correctly. With the introduction of several brands of meatless “burgers,” vegetarians can brave the very den of carnivorous pleasure. Once viewed as an eccentric oddity, vegetarians have moved from the fringe to the mainstream. However, the truth is, all too often the meatless menu option isn’t vegetarian at all…it’s just a menu item, minus the meat. Unfortunately, a white hoagie bun topped with iceberg lettuce, pickles, onions, mayonnaise, and mustard is about as unappealing to the vegetarian as it is to the carnivore counterpart.

So what about the vegetarian at the barbecue?

With its increased popularity, it’s highly likely you have friends or family members who’ve adopted this lifestyle. Don’t let this cause you angst the next time you invite them over for barbecue. With the tips below, you can be assured they’ll be licking their fingers and singing your praise as enthusiastically as your steak-loving comrades.

The first rule of thumb when barbecuing for vegetarians is that veggies are not just a sideshow anymore. Don’t doom your vegetarian guests to pick and choose among the sides to make their meals. Potato salad, relish plates, and devilled eggs? Consider. You offer steak, chicken, and fish to your meat-loving friends, but the vegetarian in attendance is offered only corn on the cob? Lame! If you want to really impress your vegetarian guests, you want to offer at least one meat-free main dish. While there are a few meat substitutions out there I advise you to think outside the box. A quick search on the internet will reveal literally hundreds of recipes for preparing veggies on the grill. A short-list of the easiest to prepare, and most popular vegetables would include potatoes, corn, tomatoes, and zucchini. If you’re willing to put in a little more effort, you can prepare a bowl of pasta to serve with the grilled veggies. Don’t blame me if your meat-loving friends fill up on this entrée and you have to make more!

The second tip to hosting a vegetarian-friendly barbecue is presentation. While a pile of juicy steaks thrown on a platter straight from the grill may look tempting, a pound of potatoes doesn’t quite have the same appeal. Take a few minutes to peruse a few vegetarian cookbooks, or preview the photographs of the recipes you check out on line. You may be surprised how tempting a plate of Stuffed Tomatoes looks with a sprig of fresh herbs and a sprinkling of balsamic vinegar, grated cheese, or drizzled oil. Let your creative juices flow freely, and watch how mouth-watering the vegetarian alternative suddenly becomes.

This article wouldn’t be complete without a word on quality. Time after time I’ve found this to be the big difference between a veggie-lover and a veggie-hater. Usually the veggie-hater has never been exposed to good quality vegetables. If you want your vegetarian entrée to come out tasting like a champ, it’s worth the effort to find the freshest produce available. Barbecue season also happens to be the best season for vegetables—so check out your local farmer’s market or neighborhood vegetable stand. Of course, the best place to get vegetables is straight out of the garden, and there are great recipes that even use the veggies you may otherwise throw away. (For example, the green tomatoes that get knocked off the vine grill up firm and tangy!) Trust me, everyone will love a vegetable that has been ripened by the sun, and picked in season.

There you have it! Take these tips with you to the grocery store and the vegetable stand, and I have no doubt your barbecue will be a big hit—for everyone!

About The Author-- About the Author Emma Snow is contributing author and publisher to http://www.bbq-shop.net

Corporate Gifts, Giveaways, Custom Logos, ASI !

junk@texasirons.com (Texas Irons, LLC.) — Wed, 23 Jan 2008 16:33:00 -0600

Logo Branding Irons by Texas IronsCelebrating our 10th year in business!Corporate Gifts, Giveaways, Custom Logos, ASI !

Texas Irons is the leading supplier of Steak Brands in the outdoor cooking industry. Since 1998 we've been providing the outdoor cook fun products to turn themselves into a true grill master!

Texas Irons products make great gifts for the executive who has everything. Some corporate folks are especially hard to buy for, we offer products that are truly unique and personal.

Just imagine, your company logo being "branded"; why it's practically free advertising that grill lovers are happy to use. There's even a wooden box that we can brand which will instantly double your brand's exposure. These custom logo steak brands make great corporate gifts, convention giveaways, promotional gifts, and employee appreciation gift. Or maybe you're having a company BBQ or a western themed party, whatever the occasion, a custom logo steak brand from Texas Irons is a sure winner!

We've done many projects for large and small companies all over the world. Our turn-a-round time is pretty quick once the cut has been approved. We can also brand leather gloves/aprons, hardwood cutting boards or cedar hanging boards with your new logo iron.

The minimum order is 50 brands, but it is possible to do less, just make sure to call for a quote if interested. Due to the fact that we are cutting logos out of metal we may need to make slight changes, in most cases those alterations are unnoticeable. If the changes need to be major we will provide creative options that have been a huge success with clients in the past.

These logos shown here are all property of their original owner corporations, we were asked to create brands of these logos either by employees of that company or by brokers doing work for those companies. All logos were approved before a brand was created.

For more examples CLICK HERE

ASI Brokers call to discuss discounts.

If you would like for us to prepare a custom branding iron please e-mail us your logo/design to info@texasirons.com or you can fax your design with your contact information to to 512-828-6921 x3 and ask for Mike. We have a logo setup fee of $75 and as of right now we require about 25 days on custom order jobs. Please note that emailed images should be in .eps format.

If you are interested in a custom brand and have additional questions please give us a call or e-mail.

To contact us:
Texas Irons
1308 Chisholm Trail #111
Round rock, TX 78681
Bus: 877-256-8916 x3 (Ask for Mike)
Fax: 512-828-6921

If you have an idea or an image that you would like to send us please forward it to info@texasirons.com and we will be in contact with you regarding an estimate.

Propane Tank Safety Tips

junk@texasirons.com (Texas Irons, LLC.) — Tue, 22 Jan 2008 12:22:00 -0600

Propane Tank Safety Tips

• Using soapy water, check tank and valve for leaks. Open the valve but leave the appliance off while testing.

• Never store a spare tank beneath a grill.

• Always store tanks upright.

• Never store a tank in temperatures of 125 degrees F or more.

• When transporting, secure tank upright in a well-ventilated area of your vehicle. Drive directly to where it will be used. Do not allow tank to sit in a vehicle unattended.

• Never use or store a propane tank indoors.

• If storing grill indoors, disconnect tank. Move tank to a secure, well-ventilated location outdoors.

• Do not try to repair a damaged tank or tank valve.

• Take a damaged tank to a qualified propane supplier for repairs or disposal.

• Ensure the tank valve handle is in the "Closed" position when the tank is not in use

Does your city make the list?

junk@texasirons.com (Texas Irons, LLC.) — Tue, 22 Jan 2008 11:59:00 -0600

So is your city among the Top 100* that's the best place to grill?

Find out below:

1. Sacramento, CA
2. Reno, NV
3. Flagstaff, AZ
4. Fresno, CA
5. Los Angeles, CA
6. Boise, ID
7. San Francisco, CA
8. Honolulu, HI
9. Salt Lake City, UT
10. Grand Junction, CO
11. Fort Wayne, IN
12. Spokane, WA
13. Las Vegas, NV
14. Galveston, TX
15. San Diego, CA
16. El Paso, TX
17. Albuquerque, NM
18. Milford, UT
19. Phoenix, AZ
20. Minneapolis/St. Paul, MN
21. Evansville, IN
22. Oklahoma City, OK
23. Fargo, ND
24. Portland, OR
25. Tucson, AZ
26. Detroit, MI
27. Milwaukee, WI
28. Denver, CO
29. Indianapolis, IN
30. Memphis, TN
31. Lincoln, NE
32. Omaha, NE
33. Springfield, IL
34. Rapid City, SD
35. Des Moines, IA
36. Green Bay, WI
37. Richmond, VA
38. New York, NY
39. Chicago, IL
40. Cleveland, OH
41. Madison, WI
42. Topeka, KS
43. Buffalo, NY
42. Toledo, OH
45. Little Rock, AR
46. Springfield, MO
47. Boston, MA
48. Wichita, KS
49. Atlanta, GA
50. Charlotte, NC
51. Kansas City, MO
52. Miami, FL
53. Harrisburg, PA
54. Rochester, NY
55. Louisville, KY
56. Grand Rapids, MI
57. St. Louis, MO
58. Atlantic City, NJ
59. Dayton, OH
60. Albany, NY
61. Burlington, VT
62. Knoxville, TN
63. Tulsa, OK
64. Moline, IL
65. Lynchburg, VA
66. Portland, ME
67. Norfolk, VA
68. Asheville, NC
69. Nashville, TN
70. Columbus, OH
71. Syracuse, NY
72. Corpus Christi, TX
73. Greensboro/High Point/Winston-Salem, NC
74. Charleston, SC
75. Seattle, WA
76. Dallas, TX
77. Shreveport, LA
78. Washington, DC
79. Greenville/Spartanburg, SC
80. Baltimore, MD
81. Providence, RI
82. Philadelphia, PA
83. Hartford, CT
84. Austin, TX
85. Chattanooga, TN
86. Birmingham, AL
87. San Antonio, TX
88. Raleigh, NC
89. Pittsburgh, PA
90. Columbia, SC
91. Houston, TX
92. Allentown, PA
93. Jackson, MS
94. Tampa, FL
95. Jacksonville, FL
96. Savannah, GA
97. Montgomery, AL
98. New Orleans, LA
99. Elkins, WV
100. Anchorage, AK

*Ideal grilling conditions are defined as days that fall between May-August which are sunny and rain-free. The Top 100 list was compiled using total amount of Propane sales and by using the average sunshine rate, the estimated total number of rain days and the estimated total number of days above 90 degrees using data from the National Oceanic and Atmospheric Administration.

NASCAR Steak Brands are finally HERE!!!

junk@texasirons.com (Texas Irons, LLC.) — Mon, 5 Nov 2007 16:52:00 -0600

NASCAR Steak Brands!!!

1. NASCAR driver Carl Edwards Steak Brand
2. NASCAR driver Jeff Gordon Steak Brand
3. NASCAR driver Matt Kenseth Steak Brand
4. NASCAR driver Denny Hamlin Steak Brand
5. NASCAR driver Jimmy Johnson Steak Brand
6. NASCAR driver Tony Stewart Steak Brand
7. NASCAR driver Greg Biffle Steak Brand

Each NASCAR Steak Brand features the team’s colors and the driver’s signature on the handle. The brand impression is the driver’s NASCAR car’s number.

Very cool! Makes a great gift for anyone who enjoys NASCAR racing!

Only $39.95 plus shipping and handling!

Average ship time is 1-3 business days!

Great Christmas present!!!

Get one today at: GrillingGifts.com or BBQGift.com

Rufus Teague Blazin' Hot BBQ Sauce Wings

junk@texasirons.com (Texas Irons, LLC.) — Thu, 25 Oct 2007 11:42:00 -0500

Rufus Teague Blazin' Hot BBQ Sauce Wings
With homemade blue cheese dressing
Recipe by Brad Leese

INGREDIENTS

• 1 Bottle of Rufus Teague Blazin' Hot BBQ Sauce
• 2 dashes liquid smoke flavoring
• 1 1/2 pounds chicken wings, separated at joints, tips discarded.

DIRECTIONS

1. In a large bowl, pour the Rufus Teague Blazin' Hot BBQ Sauce over the chicken wings in a medium sized bowl, cover, and let the wings marinate in the refrigerator 1 hour or up to overnight.

2. Preheat the grill for low heat.

3. Lightly oil the grill grate. Arrange chicken on the grill, and discard the remaining BBQ sauce marinade. Grill the chicken wings on one side for 20 minutes, turn-over. Continue grilling 25 minutes, or until juices run clear.

Note: Recipe also works great with Rufus Teague Honey Sweet BBQ Sauce and Rufus Teague Touch O’ Heat BBQ Sauce.
________________________________________
Homemade Blue Cheese Dressing/Dip

INGREDIENTS

• 3/4 cup sour cream
• 1 1/4 cups mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Balsamic Vinegar
• 1 tablespoon milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces blue cheese, crumbled

DIRECTIONS

1. In a large bowl, whisk together the sour cream, Balsamic vinegar, milk, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for at lease 24 hours before serving.

Note: You can never go wrong by serving some celery sticks with the wings and dressing/dip!

Wood Pellets, a great way to enhance meat flavor!

junk@texasirons.com (Texas Irons, LLC.) — Tue, 23 Oct 2007 16:06:00 -0500

Wood Pellets are made from natural wood by evacuating all of the air within the cellular structure of the wood. This allows the wood to be compacted into a very dense form. Pellets yield intense smoke quickly which in-turn helps seal the meat, lock in the moisture and add flavor.

It is cheaper to use wood pellets since you normally only need 1/3 of a cup of pellets for most cooking events. The cost per use (10 uses per 1 lb. bag) will leave less of a hole in your pocket than that of wood chips.

The pellets come from sawdust that has been shaped by applying high heat and pressure any contaminants present in the wood are eliminated. This process produces a smoking wood product of consistent quality. Each flavor is produced from the wood species it is named after. Jack Daniel’s® Smoking Pellets in made using mellowing charcoal from the distillery which is pulverized and blended with sawdust and is then transformed into a palletized form.

Using pellets is much easier since you do not soak them in water before use like you do when using wood chips. They also offer more versatility by allowing you the option of blending more than one flavor together to achieve a personalized flavor.
To use the pellets, simply place 1/3 of a cup of pellets in the smoker box (lining the box in foil reduces cleanup time) and place the box on the grill right above the flame. When the smoke starts coming out, place your food on the cooking grate and close the cover of your grill. Smoke normally last up to 30 minutes depending on the temperature of your grill.

GrillingGifts.com
****$3.99 per 1 lb. bag****
Wood Flavors
Made by BBQr’s Delight
Jack Daniel's® - the #1 selling flavor!
Made from mellowing charcoal used to make Jack Daniel's that smooth sipping whiskey.

Sugar Maple
A very mild, sweet, light smoke especially good for Pork, Ham, Poultry, Cheese and Game Birds. Wonderful for smoked turkey!

Mesquite
The spicy, distinct flavor of the Southwest which is a strong smoke good for Beef, Pork, Poultry, Fish or Game.

Hickory
The smoke flavor of bacon and most commonly used by everyone. A strong smoke good for Beef, Pork, Poultry, Fish and Game.

Cherry
This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-colored meats. It is good for smoking any kind of food.

Oak
A mild smoke with no aftertaste. Oak gives food a beautiful smoked color. Good for smoking any kind of food.

Orange
A tangy, citrus smoke -- great with pork, poultry, fish and seafood. Orange gives food a golden color.

Mulberry
A mild smoke with a sweet, tangy, blackberry-like flavor. Good for Pork, Ham and Poultry.

Sassafras
A mild, musky, sweet smoke with a root beer aftertaste, especially good on beef, pork and poultry.

Remember our wood pellets cost Only $3.99 per 1 lb. bag! and if you enter the BBQ/Grilling Blog Coupon Code: friend in when you order from GrillingGifts.com you will save 5% off your order. These pellet bags make great stocking stuffers especially when paired with our Stainless Steel Smoker Box.

Texas BBQ- Great for Holiday, Christmas, and Corporate Gifts!

junk@texasirons.com (Texas Irons, LLC.) — Fri, 12 Oct 2007 16:30:00 -0500

BBQ and Smoked Meats

Bring the amazing flavor of Texas Barbecue straight to your door! Yes you heard right, for a few years now we’ve been offering barbecue from one of the oldest and best BBQ joints in Texas.

We have Old-style Texas BBQ Brisket- Our barbecue brisket is cooked cowboy style: Directly over simmering mesquite coals for over 5 hours. The BBQ Brisket comes with our own peppery barbecue sauce to get the full Pit Bar-B-Que experience!

Next on the list is BBQ Pork Ribs which is at the top of our customers favorite list. The ribs are slow cooked and shipped fast! And are oh so finger licking good! Grab one and taste for yourself, and then you will know why our pork ribs are a favorite of so many people as well as The President.

The Old-style Texas Spread Gift Set is 4 lbs. of mouth-watering BBQ Beef Brisket which is just the beginning of this spread. Add 2 of our World Famous "Big Chops", a rack of the President's Favorite BBQ Pork Ribs (2 1/2 - 3 lbs), 1 lb. of Smoked Sausage, 1 1/2 lbs. of Jalapeno Cheese Summer Sausage and two 18 oz. bottles of our dipping sauce. This is a true feast and one of our best sellers. It is sure to help make a wonderful impression on someone special with this fabulous selection of meats.

And last, but not least is the Old-style Texas Taster Gift Set. This is the gift pack designed for any newcomer to Texas Barbecue and Smoked Meats. This pack includes our 4 lb. BBQ Beef Brisket and 12 oz. of Smoked Pork Tenderloin. We will even put in a bottle of our sauce. This makes a great gift box to send to someone you love or just to someone to say "thank you!"

Corporate and Holiday gift giving discounts are available for multi orders. Please call us for special pricing and shipping information. Toll Free: 1-877-256-8916

Ready to order? Just go to www.GrillingGifts.com and place your order

Coupon Savings Code: friend
Lots of other specials and sales on the website for online orders only.

The Smoke Ring

junk@texasirons.com (Texas Irons, LLC.) — Tue, 9 Oct 2007 09:40:00 -0500

The Smoke Ring- is more than just a collection of great barbecue sites, it provides the viewer with lots of very useful information. I have browsed through the many websites that are listed on the ring and have not only found a couple of new vendors, but also I found some really good friends in the BBQ industry.

If you have a website, joining a ring that fits your type of business is a sure bet to receiving traffic from all over the world. Most rings are free to join and they are almost always free to browse. We added The Smoke Ring to our site www.bbqgift.com and have seen a pretty good number of sales from the traffic that was sent our way.

Check out The Smoke Ring today and see what all the fuss is about!

"The Smoke Ring is the place to find everything you need to know about barbecue, grilling and smoking."

The Smoke Ring Logo is property of ©1996 - 2007 netRelief Consulting -
All rights reserved.

Bosses' Day is Almost Here!!! October 16th!

junk@texasirons.com (Texas Irons, LLC.) — Wed, 3 Oct 2007 15:38:00 -0500

Bosses Day
Oct 16, 2007
Gift Ideas

A Personalized Steak Brand always makes a great impression and you can never go wrong with a Deluxe Interchangeable Set. How about a 4 Piece Wine Set with their initials branded on the top of the box or a Kansas City Carving Board is always fun to receive. Is your boss a sports fan? We carry a full line of licensed College Steak Brands, Grill Covers, and BBQ Tool Sets. Maybe they enjoy eating BBQ; we sell briskets, ribs and sausage that can be delivered straight to their door. How about a cookbook, maybe they'd rather cook the BBQ themselves. Whatever the gift, it's the thought that counts.

We invite you to take a few minutes out of your busy day and browse our selection of fine barbecue and grilling products. You're sure to find something your boss will love! Happy shopping!

Other Up Coming Holidays to keep in mind:

Sweetest Day Oct. 20
Halloween Oct. 31
Thanksgiving Nov. 22
Chanukah Dec. 5
Christmas Dec. 25

Just in: Nascar and College Logo Beverage Tubs!

junk@texasirons.com (Texas Irons, LLC.) — Tue, 2 Oct 2007 16:24:00 -0500

Relive your last trip to the track or the field by showing off your spirit and purchasing a NASCAR or College beverage tub. What a good excuse to have a BBQ, and don’t forget to invite your friends. This Beverage Tub is made from Galvanized Metal with watertight handles. Beverage Tub can hold 18-24 cans or bottles!

World Famous Round Rock Doughnuts Delivered Overnight!

junk@texasirons.com (Texas Irons, LLC.) — Tue, 25 Sep 2007 15:36:00 -0500

How would you like to sink your teeth down on a hot, fresh World Famous Round Rock Doughnut? These yellow doughnuts practically melt in your mouth! They've been voted one of the best doughnuts in the United States by MSN.com and have appeared on the Travel Channel and the Food Network.

DoughnutsOvernight.com can deliver 2 dozen or more of the famous Round Rock glazed or Round Rock Chocolate covered to your door overnight! Shipping Monday through Thursday with special discounted Overnight service from DHL, they're sure to be a winner at any office meeting, birthday party or even just to hoard for yourself.

The Story behind these great doughnuts is below; it's worth a read defiantly if you ever get the chance to stop by the bakery in person one morning and stand in line for the 20 plus minutes it usually takes to get your order in, and yes, they are that busy, but it's always well worth it!

Reinhold R. Moehring opened the Lone Star Bakery in 1926 in the Round Rock Main Street building where Kelley Cleaners now stands. Moehring and his wife ran the bakery for over 30 years. Moehring worked in a Georgetown bakery before opening his own shop in Round Rock. His son, “Red” Moehring worked in a Georgetown building where his father used to work.

Moehring began experimenting with dough recipes in the 1930s in an effort to produce a specialty product that would enable his small-town bakery to survive. By the early 1940s he had perfected the artistic creation which made his bakery unique—the renowned Round Rock Doughnut.

The tasty treat gained local recognition through the wholesale business with nearby towns. It worked its way all over the U.S. via servicemen whose mothers sent doughnuts as well as love. Some tourists, alerted by word-of-mouth, stampeded the bakery door to get a taste of the original doughnut.

Moehring maintained that lack of time and patience produces inferior doughnuts. “It takes hours to make doughnuts properly,” he said. His baker’s day often lasted from 3 a.m. until evening.

At the same time he was experimenting with doughnut recipes, Moehring and an associate, Mrs. Louise Johnson, developed the popular Swedish rye bread which became another Lone Star Bakery tradition. The bread comes from Mrs. Johnson’s basic Swedish rye recipe, with changes in proportions added by Moehring. Molasses gives the bread a dark and sweet flavor; very little rye is evident in the taste. The bread is popularly known as brown, dark or German black bread.

Selma Erlanson, Louise Johnson’s sister, became the second owner of Lone Star Bakery in 1943 when she bought the shop from Mr. Moehring. Selma and Louise ran the bakery from 1943-46, when it was sold to third owner Roy Hester. After Hester’s short stay, the bakery returned to original owner Moehring. In 1949, after a previous move, Moehring moved the bakery to the building that now houses Rubio’s Grocery.

Louise Johnson, fourth bakery owner, bought it from Moehring in 1960. Moehring stayed with the business awhile as part-time baker. Mrs. Johnson continued traditional Moehring favorites and added fruit pies, spice cookies, and baked cinnamon rolls (from the coffeecake dough) to the bakery’s repertoire. She found the bakery business very interesting; she especially enjoyed watching the business grow and meeting her variety of satisfied customers.

Mrs. Johnson, who owned the bakery from 1960-65, remembers making 200 loaves of Swedish rye a day. She had several out-of-state customers who ordered 100 loaves at a time. One fellow picked up his bread via private plane. Swedish rye is still the most popular bread sold at the bakery.

Mrs. Johnson recalls that Moehring also made excellent French bread and round, iced coffeecakes. Moehring built his business on quality rather than variety; his bakery pillars consisted of four basic products—the famous doughnut, Swedish rye bread, white bread, and coffeecake. He sold no cakes and very few cookies.

Charlie Baird, fifth bakery owner, bought it from Mrs. Johnson in 1965. Lack of parking space downtown prompted Baird to build a new Lone Star Bakery in 1970 on West Liberty, its present location. While under Baird’s baker ship, the Round Rock Doughnut was declared the best doughnut in Texas by Texas Monthly writer Richard West. Baird retired from the bakery business in 1978 when he sold the bakery to Jan and Dale Cohrs who continue to operate the bakery today.

DoughnutsOvernight.com will get the doughnuts to you as fast as we can (in most cases the next morning). We will include heating instructions to get the product as close to "Fresh from the Fryer" as we can. Customers who have ordered claim that it was just like being at the bakery when they warmed the doughnuts." The amazing smell will fill your kitchen and friends and family will come running. (That is if you decide to share when guests are over)

There has been many a business deal secured over a plate of Round Rock Doughnuts, they're great conversation starters for any morning meeting. The unique yellowish color and the wonderful taste may have your customers asking to come back to do more business with you.

DoughnutsOvernight.com delivers to all of the 48 lower states to almost all addresses. If you live somewhere that delivery services rarely deliver to it may take a little longer, but they will still be good. If you decide to keep these for yourself, they can be frozen and do quite well too!

Remember DoughnutsOvernight.com next time you need something extra special. Place your order online before 2pm CST to ensure next day delivery. Anything ordered on Friday or over the weekend will go out Monday to be delivered on Tuesday. They accept Visa, MasterCard and PayPal for payment.

Discount for our Blog friends!

junk@texasirons.com (Texas Irons, LLC.) — Wed, 19 Sep 2007 16:55:00 -0500

Visit our online store at: www.GrillingGifts.com and enter the word friends into the promo code box to receive 5% off your order. With the holidays approaching, it's a great time to start buying presents now to avoid tying up all your money at once. Just think, because you took a few minutes to find us we're giving you money off our already low prices. What a deal!

Safe Use and Storage

junk@texasirons.com (Texas Irons, LLC.) — Mon, 10 Sep 2007 11:39:00 -0500

Storage Times for Chicken

Since product dates aren't a guide for safe use of a product, how long can the
consumer store the food and still use it at top quality? Follow these tips:

style='font-size:10.0pt;mso-bidi-font-size:8.5pt;font-family:Symbol;mso-fareast-font-family:
Symbol;mso-bidi-font-family:Symbol'>width=11 height=9 src="BF46B4E6_files/image002.gif" alt="*">style='font:7.0pt "Times New Roman"'> style='font-size:8.5pt;font-family:Verdana;color:black'>Purchase the product
before the date expires.

style='width:264.0pt;mso-cellspacing:0in;background:#E7ECF2;border:solid windowtext 1.0pt;
mso-border-alt:solid windowtext .5pt;mso-padding-alt:4.5pt 4.5pt 4.5pt 4.5pt'>

style='font-size:8.5pt;font-family:Verdana;color:black'>Refrigerator Home Storage (at 40° F or below) of Chicken Products style='font-size:8.5pt;font-family:Verdana;color:black'>
style='font-size:8.5pt;font-family:Verdana;color:black'>Product style='font-size:8.5pt;font-family:Verdana;color:black'>	style='font-size:8.5pt;font-family:Verdana;color:black'>Refrigerator Storage Times
style='font-size:8.5pt;font-family:Verdana;color:black'>Fresh Chicken, Giblets or Ground Chicken	style='font-size:8.5pt;font-family:Verdana;color:black'>1 to 2 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Cooked Chicken, Leftover	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 4 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Chicken Broth or Gravy	style='font-size:8.5pt;font-family:Verdana;color:black'>1 to 2 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Cooked Chicken Casseroles, Dishes or Soup	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 4 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Cooked Chicken Pieces, covered with broth or gravy	style='font-size:8.5pt;font-family:Verdana;color:black'>1 to 2 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Cooked Chicken Nuggets, Patties	style='font-size:8.5pt;font-family:Verdana;color:black'>1 to 2 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Fried Chicken	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 4 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Take-Out Convenience Chicken (Rotisserie, Fried, etc.)	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 4 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 4 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Store-cooked Chicken Dinner including gravy	style='font-size:8.5pt;font-family:Verdana;color:black'>1 to 2 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Chicken Salad	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 5 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Deli-sliced Chicken Luncheon Meat	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 5 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Chicken Luncheon Meat, sealed in package	style='font-size:8.5pt;font-family:Verdana;color:black'>2 weeks (but no longer than 1 week after a "sell-by" date)
style='font-size:8.5pt;font-family:Verdana;color:black'>Chicken Luncheon Meat, after opening	style='font-size:8.5pt;font-family:Verdana;color:black'>3 to 5 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Vacuum-packed Dinners, Commercial brand with USDA seal	style='font-size:8.5pt;font-family:Verdana;color:black'>Unopened 2 weeks Opened 3 to 4 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Chicken Hotdogs, unopened	style='font-size:8.5pt;font-family:Verdana;color:black'>2 weeks (but no longer than 1 week after a "sell-by" date)
style='font-size:8.5pt;font-family:Verdana;color:black'>Chicken Hotdogs, after opening	style='font-size:8.5pt;font-family:Verdana;color:black'>7 days
style='font-size:8.5pt;font-family:Verdana;color:black'>Canned Chicken Products	style='font-size:8.5pt;font-family:Verdana;color:black'>2 to 5 years in pantry