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Old-Time Texas Chili Recipe by the BBQ Pit Boys

February 26, 2010 By admin 1 Comment

Check out this classic Texas Chili that’s been cooked up in the States since the mid 1800′s, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you. This all meat “chili con carne” has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.

The BBQ Pit Boys Texas Chili recipe is real easy to do. All you need is some beef ground chuck, some beef brisket (if ya have any left over), onions, garlic, some special spices, bbq sauce, your favorite beer, and just a little bit of your time! Can you smell that? It smells good! -BBQ Pit Boys

Filed Under: Beef tailgating recipes, Chili Recipes, Grilled recipes Tagged With: ,

Scotch Egg Recipe

February 26, 2010 By admin Leave a Comment

A hardboiled egg encased in sausage meat, rolled in breadcrumbs and then fried. fried. fried.

INGREDIENTS:

  • 6 hard-boiled eggs, well chilled (i try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up)
  • 1 pound good quality sausage meat (i used ground turkey meat, seasoned with sage, white pepper, salt and a tiny bit of maple syrup)
  • 1/2 cup AP flour
  • 1-2 eggs, beaten
  • 3/4 cup panko-style bread crumbs
  • Vegetable oil for frying

DIRECTIONS

  1. peel eggs; divide sausage into 6 portions.
  2. roll each egg in flour then press and shape a portion of the sausage around each egg.
  3. dip sausage-wrapped eggs into beaten egg and roll in panko.
  4. heat oil to 350˚F .
  5. cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around for best results) or until sausage is cooked and browned.

Source: Flickr (chotda)

Filed Under: Appetizer Recipes Tagged With:

Jamaican Jerk Chicken Wings Recipe from SimpleFoodie.com

February 25, 2010 By admin Leave a Comment

Tired of the same old wings from upstate New York? Then get a little I-ree Man and try these wings. No need to dip these wings because they have all the flavor you’ll need with a little heat.

Filed Under: Chicken Recipes Tagged With: ,

Tailgating Recipes: Sophisto Joes

February 25, 2010 By admin Leave a Comment

INGREDIENTS

  • 1 (14 1/2-ounce) can whole tomatoes in juice, drained
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons unsalted butter
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 1/2 lb ground beef chuck
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons packed brown sugar
  • 4 kaiser rolls, split
  • print a shopping list for this recipe

Directions

  1. Purée tomatoes in a blender.
  2. Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
  3. Add beef and brown, stirring to break up lumps, 5 to 6 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and sandwich inside rolls.

Source: http://www.epicurious.com/recipes/food/views/Sophisto-Joes-240266#ixzz0gYUx8hKY

Filed Under: Sandwiches Tagged With: ,

Spicy Smoked Barbecue Nuts Recipe by the BBQ Pit Boys

February 24, 2010 By admin Leave a Comment

These tasty roasted nuts are the perfect snack for your next barbeque, tailgating, or family picnic. In only 30 minutes these salted nuts get extra crunchy using this recipe. And it’s real easy to do, as shown by the BBQ Pit Boys!

Filed Under: Appetizer Recipes, Grilled recipes, Hot & Spicy Recipes Tagged With: , ,

Oh God, Don’t Stop! Jalapeño Poppers

February 24, 2010 By admin Leave a Comment

Ingredients:

  • 1/3 cup of flour
  • 1/3 cup of bread crumbs
  • 1 tablespoon of honey
  • 2 tablespoons of milk
  • ½ teaspoon of paprika
  • 3 ounces of cream cheese
  • 2 handfuls of shredded jack/mozzarella cheese
  • 1 egg
  • 5 jalapeños spilt lengthwise, stalks cut, seeds and veins removed

Directions:

  1. Preheat the oven to 350 degrees F. Mix the cheeses with the honey and paprika. Spread enough of the cheese mixture to just fill the hollow jalapeños.
  2. Mix up the egg with the milk and paprika. Separate the flour, egg mixture, and breadcrumbs in separate bowls. Dip each cheesy jalapeño first in flour, then egg mixture, and finally breadcrumbs. Set out on a foil covered baking pan.
  3. Shove the baking pan full of prepped jalapeños in the oven. Bake until the breading browns and the cheese begins to ooze out the side. (Approx 30 min) Now you’re good to serve it up on a platter with ranch or ketchup.

Source: Cook to Bang

Filed Under: Appetizer Recipes, Hot & Spicy Recipes Tagged With: , ,

Chicago Italian Beef Sandwiches

February 23, 2010 By admin Leave a Comment

Cookingwithcaitlin.com host Caitlin shows you how to make a super easy sandwich that is great for parties, tailgating, or family dinner. These are super easy to make and a big hit. Cut them into smaller pieces and serve as an appetizer.

Filed Under: Beef tailgating recipes, Sandwiches Tagged With: ,

Tailgating Recipes: Inside Out Buffalo Hot Wings

February 23, 2010 By admin Leave a Comment

This amazing-looking recipe is brought to you by ADashofSass.com. Any fan of hot wings should definitely try this out!

INGREDIENTS:

  • 1 pound thin chicken cutlets
  • 4-5 tablespoons crumbled blue cheese
  • 4-6 tablespoons hot sauce (Frank’s Buffalo Hot Sauce works perfectly)*
  • salt and pepper

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place one chicken cutlet between two sheets of wax paper. Using a meat tenderizer or a heavy saucepan, carefully pound the meat until it is approximately 1/4-1/2 inch thick. Be careful not to tear the chicken. Repeat with each cutlet.
  3. Season each side of the chicken cutlets with salt and pepper.
  4. Place approximately 1 tablespoon of crumbled blue cheese on the wide end of each chicken cutlet.
  5. Roll the cutlets around the blue cheese crumbles. Secure each roll with a toothpick.
  6. Place the rolled cutlets in a baking dish. Using a pastry brush (or your fingers) brush the cutlets with hot sauce. Roll the cutlets around so that they are completely covered with hot sauce.
  7. Bake for approximately 20 minutes or until chicken is cooked through.
  8. Carefully remove toothpicks. Serve warm with crunchy celery. Feel free to drizzle more hot sauce over the rolls before serving.

* You will want to adjust the amount of sauce used based on your personal preference for spiciness and the amount of sauce you like on your wings.

Source: A Dash of Sass

Filed Under: Chicken Recipes, Hot & Spicy Recipes Tagged With: , ,

Swanson’s Tailgating Recipes: Buffalo Chicken Dip

February 22, 2010 By admin Leave a Comment

Check out this video for a super simple Buffalo Chicken Dip, using Swanson’s chicken:

Filed Under: Sauce & Dips Recipes Tagged With: , ,

Tailgating Recipes: Ginger & Honey Baby Back Ribs

February 22, 2010 By admin Leave a Comment

Ribs and marinade:

  • 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
  • 1/4 cup chopped peeled fresh ginger
  • 6 garlic cloves, chopped
  • 1 tablespoon sugar
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam) – * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Dipping sauce:

  • 6 teaspoons coarse kosher salt, divided
  • 6 teaspoons ground white pepper, divided
  • 3 large limes, halved
  • Nonstick vegetable oil spray

DIRECTIONS

For ribs and marinade:

  1. Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). Place ribs on large rimmed baking sheet.
  2. Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.

For dipping sauce:

  1. Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
  2. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
  3. Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

Ingredient tip: Ask the butcher to remove the papery membrane from the underside of the ribs—it can be a little difficult to do.

Source: http://www.epicurious.com/recipes/food/views/Ginger-and-Honey-Baby-Back-Ribs-353813#ixzz0gXnbtTPy

Filed Under: Pork Recipes Tagged With: ,
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