Project Update: It's arrived! Get your addresses updated!
Now is the time for final address changes!
You should be able to update your addresses by following the instructions in this article with BackerKit. However, if you're moving states or between countries, you'll need to email us at [email protected] to manually update it. You should have also received an email from BackerKit with a reminder to update your address and can follow those instructions.
The cut off for address changes is Wednesday the 22nd of May at midnight, so get them in as soon as possible!
Let's get grilling!
-Bailey
Project Update: Getting closer!
Project Update: License to Grill is still on a boat!
Project Update: License to Grill is on a boat!
Project Update: Info for International Backers
However, if you would still like your order, here is the shipping information for each zone:
Project Update: We’re almost there, International Backers!
Project Update: Printing is still going!
For our international backers, we are unfortunately still awaiting information as to whether or not we’ll be able to deliver to you. I know, that’s very frustrating, but we’re doing our best to get the game to you as soon as possible. We’ll post an update about that even if it’s outside of our regularly scheduled monthly updates. The moment that we know, you’ll know.
If anyone needs to change addresses, please be sure to do so as soon as possible! You can follow this tutorial from BackerKit or you can email us at [email protected]. That’s all for now! Thanks for following along and we can’t wait to see you at the neighborhood barbeque!
Project Update: Printing is a go!
Project Update: Pre-production underway!
Project Update: Pledge manager & files to the printer!
Project Update: Files in review, pledge manager on the way!
Project Update: Grilled and Ready to Serve!
Woo! What a fantastic celebration. We wanted to thank each and everyone of our 498 backers for making this happen. We literally cannot do this without you! Thank you all again for every comment, like, view, and back to this campaign. Now that we’re here to wrap it up, we can give you a little bit of an idea of how this is going to go!
Project Update: Last Day of Summer Celebrations!
Full to the brim with (vegetarian friendly, of course) flavor, these peppers are going to make everyone’s mouths water!
Is a leek spin joke going to land in 2023?
Healthy alternative or not, there’s nothing stopping you from enjoying this new recipe now that you’ve unlocked them!
Crispy on the outside, rare on the inside, you’ll be craving beef all day with this new recipe thrown on the grill. Me next, please!
These come out swingin’! This firm meat has a pleasantly fishy aftertaste with many claiming it mostly tastes like chicken. Doesn’t everything?
Rice prepared separately, the slice of spam is waiting to be sauced and spiced to perfection. And the delicious seaweed to top it all off? Mm-mm! Got any you can prepare for me?
This steak has sauce on sauce on sauce on sauce to add even more points! Don’t wear white while enjoying this midwest delicacy!
The marinade (or spicing in our case!) is what makes this dish shine. Eat up!
Red, juicy, and delicious, we’re not talking about apples here! But you’ll get a crunch after getting into that shell. Yum!
Who doesn't love a nice, hot, fresh Tamale? Delicious.
Soy glad— Wait, we did that already. Tempeh-r your expectations, folks! We’re running out of puns!
Why is it called an eggplant anyway? Because of it’s eggcellent recipe! Season and sauce this yummy vegetable to have it be the talk of the table.
-Bailey
Project Update: Artist Interview with Todd Reinhart!
-Bailey
Project Update: Real-Life Recipe for your next BBQ — Pretzel Salad
- 3 cups of crushed pretzels
- One stick (½ cup) of unsalted butter
- 2 tablespoons of brown sugar
- 6 tablespoons of sugar (2 for the crust, 4 for the middle layer)
- 8 ounce package of cream cheese
- 8 ounce package of whipped topping
- 6 ounces of strawberry gelatin dessert mix
- 2 cups of boiling water
- 2 cups of frozen strawberries, slightly thawed
- Preheat the oven to 350 degrees fahrenheit.
- Line a 9x11 cookie sheet with parchment paper
- In a medium sized bowl, crush the three cups of salted pretzels. Traditional shapes work best, but the sticks will manage the end result. Trust us, we’re Pretzel Salad pros over here.
- In a small bowl, melt the stick of butter and combine it with the brown sugar and 2 tablespoons of sugar. Mix well to combine. Do not eat at this stage no matter how tempting. Okay, maybe a finger’s worth as the chef tax, but that’s all you’re getting.
- Add the butter mixture to the pretzels and stir to ensure that all the pretzels are coated. Press the mixture onto the cooking sheet and spread evenly until all the corners are covered.
- Bake for 10 minutes. Once that’s complete, you want these completely cooled (sunglasses and backwards cap optional) before placing the next layers on top. If you don’t you will end up melting the other layers. And that’s no fun. Unless you really want melted layers, in which case we can’t stop you!
- Using a hand mixer (or your own, mechanical hands if you’re really determined to be worn out), combine the cream cheese, thawed whipped topping, and 4 tablespoons of sugar.
- Spoon the mixture onto the pretzel crust and spread evenly to ensure that the edges and corners are completely covered.
- Store in the fridge for 60 minutes to allow the mixture to firm up.
- Fifteen minutes (EXACTLY! Just kidding, but roughly it should be) combine the package of strawberry gelatin with two cups of boiling water.
- Stir in two cups of slightly thawed frozen strawberries. This helps to cool things down a smidge for the next step.
- Pour and evenly spread over the firmed up cream layer from step two.
- Cover and refrigerate for 3 hours or until gelatin is firmed up.
Nothing plain about them, these chicken skewers are sure to be a great addition to your recipes!