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Everything But the Meat

Easy and Delicious Recipes for Your Next Tailgate or Gameday Party

 

“Moink” Balls or Bacon Wrapped Meatballs

 

1 lb ground beef
1 tsp Worcestershire sauce
1/4 cup minced onion
1 egg, slightly beaten
2 tsp SuckleBusters SPG

1 cup bread crumbs

1 package of bacon

The Shed Rib Attack Rub

The Shed Sauce

 

Combine the first 6 ingredients in a large bowl and mix well. Roll out meat mixture into balls 1” in diameter. Wrap half a slice of bacon around each meatball and secure with a toothpick. Season meatballs generously with the barbecue rub of your choice – we recommend The Shed Rib Attack. Place on smoker and smoke at 250 degrees for 1 hour.  If grilling, cook indirectly for 20 to 30 minutes or until the bacon is brown and crispy.  Brush meatballs with barbecue sauce, cover grill, and continue to cook until sauce has set, around 5 minutes.

For this lip smacking appetizer, you can buy frozen Italian meatballs or make your own.  Meatballs are very easy to make, but sometimes you just need the convenience of something ready to go! 

 

Smoking a Fatty aka the Bacon Explosion

 

1lb breakfast sausage

8oz sliced mushrooms

2 packages bacon

8oz Feta cheese

1 diced red onion

MBS Shotwell BBQ Rub

Sweet Sauce O’ Mine Sweet & Spicy Vinegar Sauce

 

Sautee mushrooms and red onions until soft.  Mix breakfast sausage, mushrooms, red onion and cheese, and place in an oiled 1 gallon zip-top bag. Using a rolling pin or large can, roll the sausage mixture flat. Once you have an even layer of the sausage mixture, cut the bag along the sides.

On a clean cutting board, create a weave of bacon slightly larger than sausage mixture. Place the sausage mixture on top of the bacon.  Then from one side start rolling the bacon over the sausage mixture until you have a nice bacon roll. Shake on your favorite BBQ rub – we recommend Shotwell Rub. Close the ends of the bacon roll. On a heated grill, place the bacon roll over indirect heat at 200-250 degrees. Cook the bacon roll until the internal temperature is at least 160 degrees. Brush the bacon roll with Sweet Sauce O’ Mine, or your favorite sauce. Remove from grill, and let rest for 5 to 10 minutes before serving. 

Before rolling the sausage and bacon, you can stuff the sausage with almost anything: more bacon and cheese, Italian sausage, tomatoes and peppers, scrambled eggs….use your imagination (or the internet)!
 

Buffalo Chicken Dip

1 whole chicken - cooked and shredded (pre-cooked rotisserie chicken is great for this)

1 cup buffalo sauce

8oz cream cheese - softened

2 cups shredded cheddar cheese

1 cup crumbled blue cheese (optional)

½ to 1 cup ranch dressing

 

Mix buffalo sauce, cream cheese, cheddar cheese, blue cheese and ranch dressing.  Fold in shredded chicken.  Cook on low in your slow cooker for 1.5 to 2 hours (until hot and cheese is bubbling).  Serve with Fritos Scoops, celery, carrots, pita or just a spoon! This recipe easily doubles for a large crowd!

Stuffed Mushrooms

 

1 16oz Mushrooms (stuffers or large whole Mushrooms)

1lb package breakfast sausage

1 red onion

1 8oz package of cream cheese softened

2 cups shredded cheese (Cheddar)

Greasy Creek Hwy 310 rub

Plowboys Yardbird

¼ cup of white wine

2 cups Italian breadcrumbs

 

Brown the breakfast sausage in a deep skillet, breaking up any large pieces. While the sausage is browning, wash the mushrooms and remove the stems. Dice the mushroom stems and the red onion up and place to the side. Remove the sausage but reserve any grease. Sauté the diced onions and mushroom stems in the sausage grease. About half way through cooking the onions and mushrooms add ¼ of white wine. Ocne the mixture has reduced and onions are translucent remove from stove and mix with the cooked sausage. Add the soften cream cheese and the 2 cups of shredded cheese. Mix everything together and begin tasting. Add Greasy Creek Hwy 310 to taste.  Stuff each mushroom with a good amount of mixture and place in a half or full pan. Sprinkle breadcrumbs over each mushroom. Place pan on a 250-275 degree smoker  for 1 ½ - 2 hours.

 

Bacon Wrapped Stuffed Jalapeños

 

20 jalapeños

2 packages cream cheese (softened)

Shredded cheese (optional)

Smackers Original BBQ Rub

1 package of bacon (cut in half) or 2 packages if you want them extra bacon-y

Cut each jalapeño lengthwise. Use a small spoon to remove seeds The more you scrape from the pepper, the more mild it will be. If using a stand, slice off top and use a jalapeño corer to remove the seeds.  Be sure to wear disposable gloves when cutting and handling hot peppers.  Combine the softened cream cheese and barbeque rub to your taste.  Fill each jalapeño with the cheese and bacon mixture, then wrap with bacon or lay over the top if using a stand.  Secure the wrap with toothpicks.Place jalapeños over indirect heat. Cook until the filling is about 160 degrees and the bacon is crisp. 

 

Yes, we realize that most of these recipes include bacon…
but the best recipes usually do!

 

Essential Tailgating Supplies

  • Grill
  • Spatula
  • Tongs
  • Thermometers
  • Disposable gloves
  • Seasonings, rubs and sauces
  • Cutting board (hard plastic or disposable)
  • Disinfecting wipes
  • Serving utensils
  • Charcoal or propane
  • Lighter
  • Chimney (NO LIGHTER FLUID)
  • Tent
  • Chairs
  • Folding tables
  • Paper towels
  • Napkins
  • Paper plates
  • Plastic silverware
  • Cups
  • Disposable tablecloths
  • Serving platter
  • Food screens
  • Garbage bags
  • Zip-top bags
  • Aluminum foil
  • Plastic wrap
  • Coolers
  • Storage containers
  • Ice, ice and more ice
  • Bottled water
  • Adult beverage
  • Mixers
  • Bottle opener

 

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