GAMEDAY recipe ideas!

[vols72]

I have nothing to contribute yet. Just found this thread however and now want to eat large quantities of quality tailgate food at 7:30am.

So hungry. Proceed with the great recipes.

Welcome there are some good ones here. There are also recipe threads in the tailgating and the pub....

 

[PotS]

In keeping with the Mac & Cheese/ Pulled Pork theme, this stuff is crazy good:

Pulled Pork Mac & Cheese

Ingredients
1 pound smoked pork shoulder
12oz. dried ridged pasta, preferably rotini or farfalle
kosher salt
4 tablespoons unsalted butter
2 small yellow onions, chopped
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 1/2 cups Chipotle Honey BBQ (Stubb’s Sweet Heat is Good)
freshly ground black pepper
1 1/2 cups grated Cheddar cheese (4oz.)
1 1/2 cups grated Monterey Jack cheese (4oz.)
4oz. cream cheese
2/3 cups panko
1/2 cup grated Pepper Jack cheese
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced fresh chives (optional)

Cooking Instructions
Preheat the oven or Big Green Egg to 350 degrees.

Use leftover pulled pork from your last great BBQ or slow roast a pulled pork in your slow cooker or heavy duty roasting pan in the oven. Don’t sauce the pork if you haven’t already. Shred the pork into about 2″ long pieces.

Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.

Melt butter in a large 8-quart saucepan over medium heat. Add onion, reduce heat to low and cook, stirring frequently until translucent and soft.

Whisk in flour and cook for 30 seconds. Whisk in milk slowly. Raise heat to medium high and whisk constantly until the mixture begins to thicken and bubble.

Whisk in BBQ Sauce and 1/2 teaspoon each salt and pepper. Bring mixture to a low simmer, whisking constantly.

Reduce the heat to low and use a wooden spoon to stir in all cheese except Pepper Jack until melted. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12″ cast iron skillet.

In a small bowl, mix the panko, Pepper Jack, and olive oil. Sprinkle evenly over the mixture in the skillet....or any baking dish.

Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, around 40-45 minutes. If the topping begins to brown too deeply, tent loosely with foil. Let the dish rest for at least 15 minutes. Sprinkle with chives and serve.

This just went into the oven.

 

[LakeMaryFLVol]

My favorite:

Frozen chicken breasts (at least two, however many, and yes, frozen)
Can of salsa (any intensity and kind)
Can of corn, drained
Can of black beans, drained.

Pour it all in to a crockpot, crank it on high for 4-5 hours.

When that's over with, put a block of cream cheese on top. Let melt and stir.

Chicken will be so tender it'll be an amazing dip.


LOVE that recipe. It's #3 on food.com

This is in our crock right now! Looking forward ..Thanks!

 

[508mikey]

A little late to cook and short on time --- thinking of take out ribs or wings/chicken -- I did get lime Tostitos and some ghost pepper salsa ( got plenty of ice cold Sam Adams Octoberfest for that )

 

[Orangedogsrule]

This just went into the oven.

Yum! Cast iron cooking at it's finest.

Who has an exceptionally good recipe for cornbread, corn fritters, or hush puppies?

 

[PotS]

This just went into the oven.

The finished product. Looks great.

 

[PotS]

Bbq egg rolls:

 

[chuckb1448]

GIVE ME SUMMMMM!!!!! I am about to start those Possum with a shell eggs.. otherwise known as armadillo eggs.:rock::dance2:

 

[Dickel#12Vol]

In keeping with the Mac & Cheese/ Pulled Pork theme, this stuff is crazy good:

Pulled Pork Mac & Cheese

Ingredients
1 pound smoked pork shoulder
12oz. dried ridged pasta, preferably rotini or farfalle
kosher salt
4 tablespoons unsalted butter
2 small yellow onions, chopped
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 1/2 cups Chipotle Honey BBQ (Stubb’s Sweet Heat is Good)
freshly ground black pepper
1 1/2 cups grated Cheddar cheese (4oz.)
1 1/2 cups grated Monterey Jack cheese (4oz.)
4oz. cream cheese
2/3 cups panko
1/2 cup grated Pepper Jack cheese
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced fresh chives (optional)

Cooking Instructions
Preheat the oven or Big Green Egg to 350 degrees.

Use leftover pulled pork from your last great BBQ or slow roast a pulled pork in your slow cooker or heavy duty roasting pan in the oven. Don’t sauce the pork if you haven’t already. Shred the pork into about 2″ long pieces.

Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.

Melt butter in a large 8-quart saucepan over medium heat. Add onion, reduce heat to low and cook, stirring frequently until translucent and soft.

Whisk in flour and cook for 30 seconds. Whisk in milk slowly. Raise heat to medium high and whisk constantly until the mixture begins to thicken and bubble.

Whisk in BBQ Sauce and 1/2 teaspoon each salt and pepper. Bring mixture to a low simmer, whisking constantly.

Reduce the heat to low and use a wooden spoon to stir in all cheese except Pepper Jack until melted. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12″ cast iron skillet.

In a small bowl, mix the panko, Pepper Jack, and olive oil. Sprinkle evenly over the mixture in the skillet....or any baking dish.

Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, around 40-45 minutes. If the topping begins to brown too deeply, tent loosely with foil. Let the dish rest for at least 15 minutes. Sprinkle with chives and serve.

I bet that is delicious...sure sounds like it.. make a double batch next time and invite 'neighbors'...haha

 

[PotS]

I bet that is delicious...sure sounds like it.. make a double batch next time and invite 'neighbors'...haha

Lol, it makes plenty. He says use a 12" skillet. I filled up 2 10" skillets today.

Good thing it's fantastic, I'll be eating it all week.

 

[chuckb1448]

I bet that is delicious...sure sounds like it.. make a double batch next time and invite 'neighbors'...haha

I agree! I gotta change my name to Neighbor!!!:dance2:

I will try this for the Georgia game!:clapping:

 

[HoptownVol]

Dang, you guys got some good ideas. I'm just making Kimchi burgers tonite.

 

[chuckb1448]

Dang, you guys got some good ideas. I'm just making Kimchi burgers tonite.

Sounds good enough... But, I am not Certain, mail me some so I can be for sure!!!!:birgits_giggle::dance2:

 

[gmaynard]

going to pig out

 

[Gramps]

I like this thread,.

 

[chuckb1448]

going to pig out

MARRY MEEEEEE!!!!!!:crazy:k:epper:

 

[PotS]

going to pig out

yes!

 

[chuckb1448]

yes!

HA HA!!:rock:

 

[Dallasbowlin]

My recipe...... Zaxbys chicken slider platter :rock:

 

[turn3]

It's gonna be ready just in time for kickoff.

 

[chuckb1448]

It's gonna be ready just in time for kickoff.

"Just in Time makes all the difference!!":rock:

 

[Dickel#12Vol]

Dang, you guys got some good ideas. I'm just making Kimchi burgers tonite.

Hot going down and hot coming out

 

[UcaVol]

Smoked chicken for me tonight

 

[vols72]

About to put a chuck roast to smoke

 

[chuckb1448]

About to put a chuck roast to smoke

Looking Good! I went simple today.. grilled burger and fries.. but they were better than usual. I am not sure about next week, I really liked those Possum with a shell eggs, I may try those again next week for the Ole Miss game... but I do have a roast in the freezer.. hmmm, what could I do with that?