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Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
Recipe type: appetizer
Game Plan
  • 1 pound small or medium red potatoes
  • 1½ teaspoons chopped, fresh rosemary
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • freshly ground pepper
  • 12 ounces-to-1 pound thick-cut bacon
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon hot sauce
  • salt and pepper
  1. Wash and dry the potatoes. Chop them into 1-inch pieces.
  2. Cover the potatoes with cold water in a pot and bring to a boil.
  3. Once boiling, cook until potatoes are tender when poked with a fork. You don't want them to be fully cooked.
  4. Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt and pepper.
  5. Toss until the potatoes are evenly coated.
  6. Prepare the grill for cooking over direct medium heat.
  7. Wrap the potatoes in bacon and secure with a toothpick.
  8. Place bacon wrapped potatoes on the grill until the bacon is cooked through and crisp. Turn occasionally.
  9. Mix sour cream with hot-sauce in a small bowl. Season with salt and pepper

Adapted from: The Kitchn


Pulled Pork Sandwich With Root Beer Sauce

Last week we used Maple Syrup to give our ribs a sweet taste and this week we continue with another sweet ingredient to accompany our Pulled Pork.

The Root Beer Sauce livens up  our tender pork sirloin roast and the added chili sauce give it a kick of heat to balance out the sweetness. This is definitely an easy meal that you can start early on game day or even the night before. It’s also great for leftovers throughout the week.

Pulled Pork Sandwich With Root Beer Sauce


Pulled Pork Root Beer Sauce


Pulled Pork Root Beer Sauce
Game Plan
  • 3-pound pork sirloin roast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cooking oil
  • 1 large onion, cut
  • 1 cup root beer
  • 6 cloves garlic, minced
  • 3 cups root beer (two 12-ounce cans or bottles)*
  • 1 cup bottled chili sauce
  • 8 hamburger buns
  • Lettuce leaves
  • Tomato slices
  1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. For the sauce, combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.
  4. Transfer to a cutting board or serving platter. Drain liquids and save onions. Using 2 forks, pull meat apart into shreds.
  5. Serve on buns with lettuce leaves and tomato slices, if desired. Add onions and spoon on sauce.
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Maple Baby-Back Ribs

If you want moist, tender, quick and easy ribs with a few ingredients, nothing gets as simple as the Maple Baby-Back Ribs we made this episode. They can be made on the grill or in the oven – we prefer the grill!

There is no need to be scared of grilling ribs. All it takes is time and we show you how easy it is with this simple recipe that packs a favorable punch.


Two Dips made with Beer!

Sometimes making a whole meal for your tailgate isn’t an option. A late start to the day because you over slept isn’t an excuse to not have something homemade while watching your favorite team score touchdowns. Quick and easy dips are a fast  and tasty way to prepare something that dosen’t take a lot of time but packs a lot of flavor.

The Rama Dama Amber Dunk Dip and Philly Cheese Beer Dip both have two essential tailgating staples – beer and cheese. We also used the WMD Hot Sauce we used for our Fajitas last week. Make sure you check out the other options that WMD Hot Sauce offers


Fajitas with Cleo Carrot Hot Sauce

We were given some hot sauces from WMD Hot Sauce and thought a marinated flank steak would highlight the flavor so we decided Fajitas would do the trick. We used the Cleo Carrot which has a lightly sweet, crisp carrot flavor which is made with the Bhut Jolokia pepper.


We used 2 of the 5 levels of hotness – 1st degree, 2nd degree, 3rd degree, Chemical Burn and Nuclear Burn. While the levels change the great carrot taste stays the same. If you are looking for a great tasting hot sauce that still has heat check out WMD Hot Sauce.

Fajitas with Cleo Carrot Hot Sauce


Spicy BBQ Fajitas


Spicy BBQ Fajitas
Game Plan
  • 1 ½ lbs. lean flank steak
  • cup barbecue sauce
  • cup Hot Sauce
  • 2 large bell peppers, cut into wide strips
  • 1 large onion, cut into thick slices
  • 6 large flour tortillas, heated
  1. Place flank steak, hot sauce and barbecue sauce in a resealable plastic bag.
  2. Marinate in refrigerator 30 min. up to 3 hours.
  3. GRILL steak and vegetables 10 to 15 min. until meat is medium rare and vegetables are charred, but tender.
  4. Slice steak and server with warm tortillas and vegetables.
  5. Add more BBQ sauce or hot sauce if desired.


While football season starts tomorrow, the second season of Pigskin Gourmet starts NOW! One of our most talked about episodes from last season was the Wings and Dip episode with the Strawberry-Jalapeno Chicken Wings. Since it’s early in the season (before the season actually), we wanted to give you something easy and just as tasty.

Grilled wings are some of my favorite tailgating food and the perfect way to start the season. The Asian Orange Chicken Wings we made are sweet and spicy with a kick of heat from the sriracha. Yes, we used sriracha! Had to use it for something.

If you want a little more for your tailgate you can make these and the Strawberry-Jalapeno Chicken Wings and be in awesome wing heaven. Anyway, check out our triumphant return!

Preseason Rub
Asian Orange Chicken Wings

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Asian Orange Chicken Wings


Asian Orange Chicken Wings
Game Plan
  • Asian Orange Glaze
  • 15 Fresh, Whole Chicken wings
  • 1 Cup orange marmalade
  • 2 Tablespoons hoisin sauce
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha chili sauce
  1. Cut the tips off the chicken wings and slice inside each wing joint to help them cook more evenly, but don't cut all the way through. Sprinkle with dry rub coating evenly.
  2. Prepare the grill for cooking over direct medium heat.
  3. In a small saucepan, warm the marmalade and add the hoisin, soy sauce, vinegar, and sriracha. Cook over low heat for 5 minutes. Remove from heat.
  4. Grill the wings turning often for 30 minutes or until they are nicely browned and the juice runs clear.
  5. Transfer the wings to a bowl, if necessary, warm the glaze to loosen it and then pour it over the wings. Toss and coat well.

    Preseason Rub

    Preseason Rub
    Game Plan
    • 1⁄2 cup seasoning salt
    • 2 tablespoons coarse ground black pepper
    • 1 tablespoon mild chili powder
    • 1 tablespoon garlic powder
    1. In a small bowl or sandwich bag, combine all ingredients and mix.
    2. Great anything rub. Chicken, Steak, etc.