BBQ Seasoning2 tablespoons salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon black pepper
1 teaspoon cayenne pepperCombine all ingredients in a small bowl. Place in a (4 ounce) mason jar and store, unrefrigerated, for up to 3 weeks.Alabama White Sauce2 cups mayonnaise
1/2 cup apple cider vinegar
1/4 cup hot horseradish
2 tablespoons lemon juice
2 teaspoons mustard
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powderPlace all ingredients in a medium bowl. Whisk thoroughly until creamy and smooth. Cover and refrigerate until ready to use.Click here to return to the table of contents.1-2-3-GO Pork Rind Fiesta Nachos1 pound ground beef
1/4 cup plus 1 tablespoon taco seasoning
6 cups oil for frying
1 cup pork rind pellets
Axl’s Cheese Sauce (Click here for recipe.)
1/2 cup Avocado Dipping Sauce (Click here for recipe.)
1 cup pico de galloIn a medium skillet over medium heat, brown ground beef. Drain and return to skillet. Add in 1/4 cup of taco seasoning with 1/2 cup of water. Simmer for 10 minutes, then remove from heat. In a large Dutch oven or deep fryer, bring oil to 350 degrees. Drop 1-12 pork rind pellets into grease and hold down in oil for one minute using a large slotted spoon. They will triple in size. Drain on paper towels, then place in a paper bag. Sprinkle 1 tablespoon of taco seasoning into the bag, then close and shake! Place pellets on a platter and top with Cheese Sauce, seasoned ground beef, Avocado Dipping Sauce, and pico de gallo.Avocado Dipping Sauce2 avocados, halved and pitted
1/2 cup Greek yogurt
1 teaspoon minced garlic
1/2 teaspoon salt
Juice of 1 limeAdd all ingredients to a stand-up mixer and blend on low for 1 minute.KA Note: As of publication, even though this was the first recipe I wanted to try, by the time I got into checking out the ones that I hadn’t tasted in the test kitchen, the COVID-19 pandemic had struck so I didn’t have the opportunity to find pork rind pellets.
But I’m gonna. Definitely.
And I. Can’t. Wait.Click here to return to the table of contents.Auggie’s MainsChicken Gyros8 boneless, skinless chicken thighs
16 ounces Greek yogurt
1 tablespoon salt
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
1/4 cup oil
1 tablespoon minced garlic
Juice of 1 lemon
1 onion, cut in half
2-3 wooden skewers
8 flour tortillas
Shredded lettuce
Diced tomatoes
Diced onions
Tzatziki Sauce (Click here for recipe.)Place chicken thighs in a large bowl. Combine the yogurt, salt, coriander, cumin, cayenne, cinnamon, black pepper, oil, garlic, and lemon juice in a small bowl and pour over chicken. Cover with plastic wrap and refrigerate for 24 hours. Preheat oven to 400 degrees. On a foil-lined cookie sheet, place one onion half cut side down in the center of the sheet. Place 2-3 skewers in the center of the onion. Thread each chicken thigh, covered in marinade, onto the skewers, making a tower. Place in the oven and bake for 1 hour and 45 minutes to 2 hours or until a meat thermometer reads 165 degrees.
Remove from oven and allow to rest for 10 minutes before slicing. Using an electric knife, thinly slice the chicken, starting at the top of the tower and working your way down. Place about 1/2 cup of sliced chicken onto a flour tortilla and top with shredded lettuce, diced tomatoes and diced onion. Drizzle with desired amount of Tzatziki Sauce.Tzatziki Sauce1 cucumber
1 cup plain Greek yogurt
1 tablespoon minced garlic
1 tablespoon red wine vinegar
1 tablespoon fresh dill, minced
1/4 teaspoon salt
1/4 teaspoon pepperRemove the skin from the cucumber and cut in half lengthwise. Scrape out seeds and grate the cucumber. Place the grated cucumber on a cheese cloth and squeeze out all excess liquid. In a medium bowl, combine the cucumber with the remaining ingredients. Mix well, cover and refrigerate for 24 hours.Click here to return to the table of contents.“Pre-Game” Philly Cheese Ribeye Steak2 (8-10 ounce) ribeye steaks
2 tablespoons Mag’s Steak Seasoning (Click here for recipe.)
1 onion, thinly sliced
10-12 button mushrooms, thinly sliced
3 tablespoons soy sauce
5 tablespoons butter, divided
6 hoagie rolls, sliced in half
1/2 cup mayonnaise
12 slices provolone cheesePreheat grill to 350 degrees. Spread the Steak Seasoning evenly over the 2 steaks. Allow the steaks to marinate and reach room temperature, about 30 minutes. While steaks are marinating, turn one side of the grill to high heat. Sear the steaks on each side for 2 minutes. Remove from high heat and place on the other side of the grill for the remaining grill time of 8-10 minutes or until the internal temperature reaches 145 degrees for medium rare. Remove from the grill and tent with foil. Allow to rest for 10 minutes before thinly slicing.
In a medium skillet over medium heat, melt 2 tablespoons of the butter and add in sliced onion and mushrooms. Pour soy sauce over vegetables and stir to combine. Sauté for 10-12 minutes or until vegetables are tender. Preheat oven to 375 degrees. Spread remaining butter onto each side of the hoagie rolls and place in the oven for 3-5 minutes to toast the bread. Remove from oven and spread one side of each roll with mayonnaise. Place 5-7 steak slices, 1/4 cup sautéed vegetables, and 2 slices of provolone cheese onto each roll. Place all the rolls on a cookie sheet and return to the oven for 5 minutes. Serve immediately or wrap individually in foil and pack in a cooler to keep warm until the pre-game.
