We've always wanted to do a meatball episode and with they help of sponsor, Sir Kensington's Gourmet Scooping Ketchup, we pulled off two my our favorite meatballs. The Sir Kensington's Blue Balls and Bourbon Whiskey Meatballs.
Welcome to season 4! We start off with one of our favorite dishes to make, chicken wings. But we can't just make regular chicken wings. That's boring and an awful way to kick off the season. In the past we've made Asian Orange Chicken Wings, Strawberry-Jalapeno Chicken Wings and Spicy Apricot Wings. We love making a good sauce to go with our wings and this episode we make a Spicy Blueberry sauce.
The recipe calls for fresh blueberries and blueberry preserves giving it a sweet flavor while the Sriracha (Hot Chili Sauce) gives it a spicy kick. The sauce can be made ahead and warmed up once the wings are ready. Also, if you want your wings hotter you can increase the amount of Sriracha. They're a great combination of sweet and savory and a better alternative to your regular buffalo sauce.
Spicy Blueberry Chicken Wings
Recipe Type: Appetiser
- Your favorite Seasoning Salt
- 1 tsp red pepper flakes
- 1 jar of blueberry preserves (about 12oz)
- 1/2 cup fresh blueberries
- 1/2 cup ketchup
- 3 tbsp sriracha sauce (more or less to taste)
- 1 small chopped onion
- 1 clove garlic, minced (optional)
- 1 tbsp butter
- 3 tbsp brown sugar (more or less to taste)
- 15 fresh whole chicken wings
- Remove tips from wings if not already done
- Liberally sprinkle dry rub on both sides of the wings
- Prepare grill for cooking over direct medium heat
- In a sauce pan, Saute onions and garlic in butter until soft and translucent.
- Add blueberry preserves, ketchup, fresh blueberries, brown sugar, sriracha sauce, and crushed red pepper and cook at medium heat.
- Grill wings for 30 minutes, turning often or until they are browned and the juices run clear.
- Warm glaze if it’s cooled.
- In a large bowl, mix wings and glaze tossing to coat well.
Yes. A salad. It might not be the manliest thing in the world but it's damn good. We wanted to start the season off with something light as to not pull a muscle because of all the missed training camps and OTAs in the off season. A sprained wrist can not flip burgers.
I've grilled plenty of fruit before but never watermelon. After tasting the salad, I'm sure I'll be grilling more watermelon
It's been awhile since we posted a video, maybe it's from depression with the Eagles season ending the way they have ended in the past. I'm pretty sure that had a lot to do with it, but whatever the reason is, we have a new video for you from around Christmas. Checkout the background at the end to see Brent's Christmas village!
In this episode we used Paul Jr the Portable Roadtrip Grill which was given to us from the folks at Coleman. This is the perfect tailgating grill with it's built in handle, compact size and wheels for easy transportation. Designed by Paul Jr. from American Chopper the grill is outfitted better than most cars with it's black finish and chrome accents. It also has tool holders and side tables, just like bigger grills and uses small propane (16.4 oz ) cylinders that last up to 1.1 hours on high or 4.5 hour on low.
If you plan on truly tailgating anytime soon and need a portable way to cook your food, the Paul Jr Designs Coleman Roadtrip Grill should be at the top of your list for portable grilling. Look for us to use it more in upcoming episodes of Pigskin Gourmet.
Special thanks to the people from Coleman for letting us use their grill!
Better late than never! With computer problems we were not able to get this and another episode up in time for Thanksgiving. Even though thanksgiving has passed, we still want you to see what we made and what you missed. The recipe was adapted from this Bobby Flay recipe and you will not only learn how to make this delicious turkey on the grill, you will also learn a ton of facts about turkeys throughout the video.
If you're looking to make a gourmet burger, look no further than the bible of burger making Bobby Flay's Burgers, Fries, and Shakes. That's where we got out recipe for the Bolo Burger. Check out the video to see us make this spanish inspired gourmet burger.
With Fall in full swing, we wanted to take advantage of a good harvest of apples and add a little tailgating twist. If you've ever had apple sausage before you will love our version of Grilled Sausage Stuffed Apples. The sweet and savory taste goes along with a football filled Fall afternoon.
We also made a dessert grilled stuffed apple that features pecans, butter, cinnamon, nutmeg and more.
This week RO*TEL® was kind enough to send us a few cans of their Diced Tomatoes & Green Chilies and Velveeta cheese so we could give their Famous Queso Dip a try. We needed something to dip in the Queso, so we thought, why not have a go at some homemade Philly soft pretzels?
Since we don't work at the Philly pretzel factory, making a twisted pretzel was out of the question. That's where pretzel sticks come from. And see, you thought we were just being creative! If you know how to make pretzel twist, by all means, go right ahead and make them! But, for us the sticks work. They may not look like the most photogenic thing before you put them in the oven, but they taste and look good when you take them out.
Make sure you head over to RO*TEL and check out all of their other recipes and products as well as their 52 WEEKS OF GROCERIES and a TRIP TO ONE COLLEGE FOOTBALL GAME OF YOUR CHOICE CONTEST
There is a thin line between bar and tailgating food and this week we were more on the side of bar food, but we cooked it on the grill so in essence it is tailgating food. You see what I did there? Anyway, if you didn't notice, around Pigskin Gourmet we love bacon wrapped around pretty much anything. While this might not be a main dish for your tailgate, it is a quick flavorful appetizer that will go with a lot of other dishes.
Also, if you don't want to fire up the grill but still want your potatoes wrapped in bacon goodness, check out the recipe that inspired us to make these. Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
- 1 pound small or medium red potatoes
- 1 1/2 teaspoons chopped, fresh rosemary
- 1 tablespoon olive oil
- 1/2 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
- Wash and dry the potatoes. Chop them into 1-inch pieces.
- Cover the potatoes with cold water in a pot and bring to a boil.
- Once boiling, cook until potatoes are tender when poked with a fork. You don't want them to be fully cooked.
- Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt and pepper.
- Toss until the potatoes are evenly coated.
- Prepare the grill for cooking over direct medium heat.
- Wrap the potatoes in bacon and secure with a toothpick.
- Place bacon wrapped potatoes on the grill until the bacon is cooked through and crisp. Turn occasionally.
- Mix sour cream with hot-sauce in a small bowl. Season with salt and pepper
Google Recipe View Microformatting by Easy Recipe
Adapted from: The Kitchn
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.
- 3-pound pork sirloin roast
- 1/2 teaspoon salt
- 1/2 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
- 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.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- 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.
- Transfer to a cutting board or serving platter. Drain liquids and save onions. Using 2 forks, pull meat apart into shreds.
- Serve on buns with lettuce leaves and tomato slices, if desired. Add onions and spoon on sauce.
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.
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
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.
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!
For the final game of the year, we give you some Dips, Chili and Sangria. You can always go back and check out all of our recipes and mix and match for your Super Bowl party.
Deep fried sandwich goodness! The Monte Cristo Sandwich isn't for the healthy tailgater, so set yoru diet aside and indulge in this tasty fried sandwich,
OK, so the Eagles got there hind feathers handed to them. Another season full of hope, down the drain. As depressing as that was, we still got to enjoy this great Hoagie Dip. A great dip to when you already have another sandwich at your tailgate.
To celebrate the Eagles making the playoffs we made a Non-Playoff Steak Sandwich in honor of the Giants not making the playoffs! Now let's hope they beat the cowboys!
Since this is our last episode of 2009, and Christmas is around the corner, we thought we'd get festive with out tailgating and make some fun Christmas treats. When the holiday's come around, one thing people can't get enough of is Eggnog. We've given ours a caffeine kick with some ice cream coffee and a cup of fresh brewed coffee. The monkey bread is easy to make and will become a classic Christmas tradition for your holiday meals once you make it.
Recipes Eggnog Monkey Bread