Thursday, August 27, 2009
We are eternally grateful for their humorous, informative and catchy jingle.
You can check out more of their work on their website.
Thank you so much, Chrisie and Craig!
The FunniBonz Family
Sunday, August 23, 2009
(We recommend Goya as they are tightly packed and the texture works very well with our sauce.)
Here I used pinto beans but navy, northern, cannelini, lima and butter beans all work just as well. You can even mix them for an awesome medley.
Once the bacon is cooked down some, drain off most of the bacon fat. If you are making a vegetarian version of the beans, simply add enough oil to the pan to sauté the peppers and onions.
Next, add the beans to the pot.
It's like Summer in a jar!
Saturday, August 22, 2009
Once again... WE LOVE OUR FANS!!! Thank you so much Gourmet Diva.
Check out her website at www.thegourmetdiva.com.
Thursday, August 13, 2009
All you have to do to win is to tell Jersey Bites how you plan to use the sauce once you get it. Here's a hint: the more creative, the better!
The contest ends on Tuesday, August 18th. Have fun, be creative and good luck!
Sunday, August 9, 2009
Wednesday, August 5, 2009
The sweet (and tangy) taste of success - Related Stories - SmartBrief on Entrepreneurs
His first sales were to friends. Then on Jan. 2 this year, Mr. Barbour walked into Pennington Quality Market, a store in Pennington, N.J., his hometown. The owners encourage locally made products. Don Rellstab, the store manager, really liked Mr. Barbour’s passion. Mr. Barbour started doing in-store demos. “He was like a circus barker, cooking up meatballs or ribs or chicken pieces,” Mr. Rellstab says.
The store sold $10,000 of sauce the first six weeks, at $5.99 a jar, says Mr. Rellstab. Then in March, Mr. Barbour started working on the manager of Whole Foods in Princeton. “He would say ‘Call me back in two weeks,’ or ‘Come in next month,’ and I would,” Mr. Barbour says. “It was just persistence.”
Click here to read the story in it's entirety.
Tuesday, August 4, 2009
Monday, August 3, 2009
We were lucky enough to catch Chef Ingrid Hoffmann (one of Lauryn's FAVORITE Food Network chefs) at a calm moment and she was SO gracious. She talked with us, took pictures and even tasted the sauce. We hope to meet up with her again at the Philly Show in October.We met up with Chef Darryl Harmon, Executive Chef of The Water Works Restaurant and Lounge in Philadelphia. His staff was sampling the most delicious heirloom tomato gazpacho. If that was just a sample, we can't wait to get to the restaurant and try out something from the full menu.
We also met up wth Chef Diane Henderiks who was sampling and selling her fat-free, sugar-free, salt-free flavorings on delicious cubes of Cabot's cheese. Not only is she an awesome chef, she is a registered dietician so she can help you eat your way to good health.
We also made quite a few new friends at the FunniBonz table:
Thank you so much to all of you that stopped by and gave us your love, support, stories, (snacks!) and humor. Every smile, every compliment, every purchase means the world to us! Keep up with us on the blog, follow us on Twitter and befriend us on Facebook. We couldn't do it without you and we are honored to have met you! Thank you, thank you, thank you!
The FunniBonz Family!
Begin to brown one pound of ground beef or turkey. Once the meat begins to brown, add the onions and peppers and let them cook with rest of the meat.
Continue to cook until the meat is no longer pink and the vegetables are tender.
Add a jar of your favorite FunniBonz Barbeque Sauce. We used Original here because we were feeding the kids but, for an awesome grown-up version, try using a jar of FunniBonz Spicy.
Mix well until all ingredients are blended. Let simmer for five or six minutes to allow the sauce to heat through. No additional seasonings are necessary. Everything you need is right in the jar!
Serve on a bun with your favorite side items. Also makes great tacos and nachos!