SOUTHERN PEANUT GROWERS UPDATE

1025 Sugar Pike Way · Canton, Georgia 30115 | (770) 751-6615 | lpwagner@comcast.net

National Grilling Month Satellite Media Tour Georgia American Academy of Pediatrics

Summer time is outdoor cooking and entertaining season! Whether it’s a holiday cookout or a get together with family and friends, peanuts and peanut butter are the surprise ingredient of the season. Southern Peanut Growers worked with A-1 Broadcast and Chef David Olson to put peanuts and peanut butter front and center Chef David Olson presents grilling ideas using peanuts and peanut butter during National Grilling Month. with television stations nationwide. David Olson is a nationally-recognized American Culinary Federation Chef, television personality and social network infl uencer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”

Chef David did 27 live television and radio interviews for four hours on June 27 promoting peanuts and peanut butter, Stella Rosa Wines, Save A Lot, and Off! for outdoor entertaining and grilling.

Chef David shared Grilled PB&J Wings, Nutter Butter Banana Pudding, and how roasted peanuts are always a tasty crunch at any gathering.

Southern Peanut Growers exhibited at the Georgia Chapter of the American Academy of Pediatrics Annual Meeting June 17-18 in Amelia Island, Florida. Leslie Wagner, executive director of SPG, spoke to nearly every pediatrician in attendance focusing on early introduction to prevent peanut allergy and the newest Dietary Guidelines for Americans which address infant and maternal Leslie Wagner, Southern Peanut feeding for the fi rst time to Growers executive director, exhibits specifi cally recommend early introduction of peanuts and other food allergens to prevent at the Georgia Chapter of the American Academy of Pediatrics Annual Meeting in June. peanut allergy and also to advise pregnant and breastfeeding mothers to not avoid food allergens unless necessary for their own health.

This year’s meeting had a higher number of pediatricians from outside the state of Georgia than ever before. Doctors placed orders to have 50—250 of each of the handouts and copies of the poster sent to their offi ces so they can distribute to patients at the appropriate visit. The Spanish language version was popular and sincerely appreciated. In addition to what was picked up at the booth, about 1,200 Early Introduction cards in English, 750 in Spanish, and 20 posters promoting early introduction have been sent directly to doctors’ offi ces for use with their patients as a result of these orders.

Ingredients

12-16 chicken wings BBQ seasoning ½ cup creamy peanut butter ½ cup grape jelly 1-2 teaspoons Sriracha hot sauce 1 Tablespoon apple cider vinegar

PB&J Grilled Wings

Directions

Heat grill to a medium-high temperature (400 – 450 degrees). While grill is heating, remove and discard the wing tips and season the wings with your favorite BBQ seasoning. Place wings over direct heat and grill, fl ipping once, until the wings reach an internal temperature of 163 degrees. While chicken is grilling, combine peanut butter, grape jelly, Sriracha, and vinegar is a saucepan over medium heat. Stir until thoroughly combined. When the wings are at an internal temperature of 163 degrees, toss the wings in the sauce or brush the sauce on both sides of the wings. After saucing, continue cooking the wings about 2 minutes per side until the sauce is sticky to the touch. Remove from heat and allow to rest for about 5 minutes before serving.