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Everything But the Meat

Breakfast Tailgating!!!

Breakfast Casserole

12 eggs

1 cup of milk

1 cup diced ham

1 8 oz package of sliced mushrooms

1 diced onion

1 package of breakfast sausage

1 cup fried crumbled bacon (essentially a 12oz package of bacon fried and crumbled)

6 cups of shredded cheddar or casserole cheese

Salt, Pepper, garlic powder, white pepper for taste

Pam Spray (or cooking oil)

Optional items… Jalapeno peppers, Bell peppers, diced red onion

 

Fry the bacon and crumbled breakfast sausage prior to mixing and set to the side.  Scramble a full dozen eggs and add the milk. Pour mixture in an ½ chaffing pan or the largest backing pan you have. Add all of the above indigents except for  2 cups of cheese. Cook in an oven or indirect grill at apox 300- 350 degrees. The casserole is done when the edges are golden brown, the casserole has risen, and when you can run a toothpick through the center cleanly. After you remove the Casserole sprinkle the last 2 cups of shredded cheese on top of the dish. Apox cook time is 1 ½ hr to 2 hours.

 

Simple tailgate omelet

 

Per person you need…

2 eggs

1/8th cup Diced ham

Handful of sliced Mushrooms

Pinch of diced onions

½ cup – 1 cup shredded cheese

Pam or cooking Oil

And other fillings as wanted

Salt, pepper, and garlic powder as wanted

You need to bring a pot of water to a boil… be it a turkey fryer, a camp stove, or a pot over hot coals. Whisk eggs and fillers together and add to a 1 qt or 1 sandwich zip lock bag (depending on qty of fillers) that is pre greased either by PAM or cooking oil. Place bag of egg mixture into boiling water. Using Tongs or a large spoon keep the bag from touching the sides of the pot (as the edges may melt and spill). Boil egg mixture until its firm. Remove Zip Lock bag and cut along center edges with scissors or a knife. Sprinkle cheese on top and serve. 

Walking in Memphis Bloody Mary

Ingredients

The Mix

  • 1 qt. tomato juice
  • 1 tbsp horshradish, chopped
  • 1 tsp. Sriracha
  • 1 1/2 tsp. Worcestershire
  • 1/2 lime, fresh squeezed
  • 1/2 lemon, fresh squeezed
  • 1 tbsp. vodka
  • 1 tbsp pickle juice
  • dash of black pepper
  • 1 tbsp of Shotwell BBQ Rub
  • 1 shot of Sweet Swine O' Mine Spicy Viniger BBQ Sauce

The Drink

  • 2 oz. vodka
  • 6-8 oz. Bloody Mary mix

Directions

  1. Blend horseradish, Worcestershire, sriracha, and spices until completely smooth.
  2. Add lemon, lime, and tomato juice and blend.
  3. Adjust the mix to taste depending on how spicy, salty, or citrusy you like it.
  4. Add a tablespoon of vodka to stabilize the mix and keep the juices fresh.
  5. Refrigerate and let marinate for at least 24 hours, ideally three days, but no more than five.
  6. Combine 6-8 ounces of the mix with 2 ounces of vodka.
  7. Garnish as desired.

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