David Garrard's Buffalo Chicken Dip

David Garrard's Buffalo Chicken Dip
Ingredients
  • 1 8-ounce package Philadelphia cream cheese
  • 2 cups cooked chicken rotisserie chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 1/2 cup blue cheese dressing
  • 2 tablespoons butter, melted
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat Oven to 300 degree
  2. In an 8x8 dish pan, cover the bottom with the cream cheese (make sure it's at room temperature)
  3. Mix the shredded chicken, wing sauce and butter in a larger bowl.
  4. Pour over cream cheese filled dish
  5. Spread blue cheese over the top
  6. Cover everything with the mozzarella cheese
  7. Place in oven for 20 minutes
  8. Serve with your favorite Tortilla chips

Adapted from: Rachael Ray Show

Strawberry-Jalapeno Chicken Wings

Strawberry-Jalapeno Chicken Wings
Ingredients
  • 15 fresh whole chicken wings
  • Your favorite barbecue rub
  • 1 cup of strawberry preserves
  • 1/2 cup chopped pickled jalapeno from a jar
  • 1 lime
  • 2 tablespoons of whiskey
Instructions
  1. Remove tips from wings if not already done
  2. Liberally sprinkle dry rub on both sides of the wings
  3. Prepare grill for cooking over direct medium heat
  4. In a small sauce pan, warm the preserves, jalapenos and lime juice cooking for five minutes over low heat.
  5. Remove from heat and stir in whiskey
  6. Grill wings for 30 minutes, turning often or until they are browned and the juices run clear.
  7. Warm glaze if it's cooled. In a large bowl, mix wings and glaze tossing to coat well.

Adapted from: The NFL Gameday Cookbook

Week Two: Ribs and Oldbay Coleslaw

week_two_mealLow and slow. If you want to make ribs, those three words should be embedded in your head. Now, there is talk of people starting their ribs in the oven and finishing them on the grill, but that's not barbecuing and it's debatable if it saves time. The only exception would be if you don't have a grill with good temperature control, then you should go oven first then grill.

I like my ribs with a dry rub and sauce on the side but only if I'm in the mood for sauce. If you have a good dry rub, there is no need for sauce. I also like to add a little smoke from some wood chips and while we used a gas grill you won't get a deep smoke flavor you'd get from a smoker, but you do get just enough smoke flavor.

I'll admit, I'm not a fan of coleslaw. I've always though it was a throw away side dish that come with the food you really wanted, but this Old Bay version has just enough kick to make me change my mind.

Let us know how you cook your ribs and if you have a different coleslaw recipe for use to try out.

Recipes Ten Spice Rub Espresso Rub Old Bay Coleslaw

Old Bay Coleslaw

Old Bay Coleslaw
Ingredients
  • 1 medium onion, thinly sliced
  • 1 stalk celery, thinly sliced
  • 16 oz coleslaw mix (shredded red and green cabbage, carrot)
  • 3 tablespoons mayonnaise
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons Old Bay
  • 1/2 teaspoon ground jalapeno
Instructions
  1. In a large bowl, mix the coleslaw mix, celery and onion
  2. In another smaller bowl, whisk together the lemon juice, Old Bay, and mayo
  3. Pour over the vegetables and stir
  4. Allow to sit 20 minutes before serving

Ten Spice Rub

Ten Spice Rub
Ingredients
  • 1/2 Cup Paprika
  • 1/4 Cup Kosher Salt
  • 1/4 Cup Sugar
  • 2 tablespoons mustard powder
  • 1/8 cup Chili powder
  • 1/8 cup Ancho Chili powder
  • 1/4 Cup Ground Cumin
  • 2 tablespoons Ground Black Pepper
  • 1/4 Cup Granulated garlic
  • 2 Tablespoons Cayenne
Instructions
  1. Prepare the smoker or grill for cooking over indirect low heat (200 - 250 degrees F), we used 1 part mesquite and 1 part hickory wood for flavor.
  2. Remove membrane from the back of the ribs
  3. Combine spices
  4. Season the ribs liberally with the dry rub
  5. Cook for about 2 to 3 hours or longer if you desire
  6. Take the ribs off the grill and let them rest for five minutes before cutting
  7. If you want BBQ sauce, brush both sides of the ribs with the barbecue sauce and cook for another 20 minutes.

Espresso Dry Rub

Espresso Dry Rub
Ingredients
  • 2 Tablespoons unsweetened cocoa
  • 6 Tablespoons ground espresso coffee
  • 4 Tablespoons freshly ground black pepper
  • 4 Teaspoons of white sugar
  • 4 Teaspoons Kosher Salt
Instructions
  1. Prepare the smoker or grill for cooking over indirect low heat (200 - 250 degrees F), we used 1 part mesquite and 1 part hickory wood for flavor.
  2. Remove membrane from the back of the ribs
  3. Combine spices
  4. Season the ribs liberally with the dry rub
  5. Cook for about 2 to 3 hours or longer if you desire
  6. Take the ribs off the grill and let them rest for five minutes before cutting
  7. If you want BBQ sauce, brush both sides of the ribs with the barbecue sauce and cook for another 20 minutes.

    Week One: BBQ Chicken Nachos, Corn On The Cob with Goat Cheese and Lime and Bacon Wrapped Smokey Sausage with Cheese

    The football season started last night and you had the same tired take out. Why not mix it up and try something new? Take a look at our week one menu and then, go shopping for what you need to get your week one meal ready by Sunday!

    Recipes

    BBQ Chicken Nachos

    Corn On The Cob with Goat Cheese and Lime

    Bacon Wrapped Smokey Sausage with Cheese

    Corn On The Cob with Goat Cheese and Lime

    Corn On The Cob with Goat Cheese and Lime
    Ingredients
    • 4 ears of sweet corn, silks removed. Keep husks on.
    • 1/2 cup of mayo
    • 1/4 teaspoon of cayenne pepper
    • 6oz to 8oz of Goat Cheese
    • 1 Lime
    Instructions
    1. Remove silk from the corn then soak the corn in the husk for about 20 minutes.
    2. Get the grill to high, put the corn directly on the grill.
    3. Turn corn occasionally. The husk will be come burned but the corn will cook perfectly.
    4. Take corn off the grill and remove the husk.
    5. Mix the 1/2 mayo with the 1/4 cup of cayenne pepper and spread it on the corn.
    6. Take the Goat Cheese and spread on top.
    7. Right be for serving, take a lime wedge and squeeze it over the top.

    Bacon Wrapped Smokey Sausage with Cheese

    Bacon Wrapped Smokey Sausage with Cheese
    Ingredients
    • 2 Beef Hickory Smoked Polska Kielbasa
    • 1 1/2 cups Cheddar Cheese
    • I pack of thick Bacon
    • 1 Bag of Hotdog Buns
    Instructions
    1. Take the Smoked Polska Kielbasa and cut into desired size
    2. Cut down the middle and fill with cheese
    3. Take the bacon and wrap it around the Smoked Polska Kielbasa
    4. Cook on grill until the bacon is crisp and the cheese has melted
    5. Serve in hot dog buns

    BBQ Chicken Nachos

    BBQ Chicken Nachos
    Ingredients
    • 1 Bottle of your favorite BBQ Sauce
    • 1 Bag of Tortilla Chips
    • 1 Large Diced Tomato
    • 2 sliced jalapeno peppers
    • 4 Cups Of Cheddar Cheese or Mexican Style
    • 1 Shredded Rotisserie Chicken
    Instructions
    1. Preheat oven to 350 degrees
    2. In a large casserole dish, spread out the bag of tortilla chips.
    3. Take the bottle of BBQ Sauce and mix it with the rotisserie chicken in a large bowl.
    4. Take the cheese and spread it over the tortilla chips, followed by the tomato and jalapenos.
    5. Bake for 8 to 15 minutes in the preheated oven, until the cheese is melted.