Having your college buddies over to watch the big game? Forget takeout—treat your friends to a delicious home grilled meal! Check out some of our favorite game day grub below and get grilling!
Prep Time: 20 minutes ● Cook Time: 20 minutes ● Yield: 12 servings
2 tsp. vegetable oil
½ lb. fresh chorizo sausage, crumbled
1-½ bags (14 oz. each) tortilla chips
¾ lb. sharp cheddar cheese, shredded
¾ lb. Monterey jack cheese, shredded
1 can (16 oz.) refried beans
½ c. pickled jalapeño slices
¼ c. diced tomatoes
2 tbsp. minced cilantro
½ c. crumbled queso añejo cheese
1. In a fry pan over medium heat, warm the oil. Add the chorizo and cook, stirring often, until browned, 6 to 7 minutes. Transfer the chorizo to a paper towel-lined plate.
2. Preheat the center burners of your gas grill on low and the outer burners on medium-high for 10 minutes.
3. Place a single layer of tortilla chips on the bottom of your grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonful’s of refried beans on the cheese. Sprinkle one-fourth of the chorizo and then one-fourth of the jalapeño slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.
4. Place the tray over the center burners on the grill, close the lid and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.
5. Removed the tray from the grill and top the nachos with the tomatoes, cilantro and queso añejo cheese. Serve immediately with guacamole, salsa and sour cream on the side.
Prep Time: 1 hour ● Cook Time: 8 hours ● Yield: 6-8 servings
1 4-pound pork shoulder roast
2 tbsp. brown sugar, packed
2 tbsp. white sugar
2 tbsp. paprika
1 tbsp. kosher salt
1-½ tsp. ground cumin
1-½ tsp. garlic powder
1-½ tsp. chipotle chili powder
1-½ tsp. black pepper
5 to 6 c. of wood chips, hickory, oak, or apple
1. Mix the brown sugar, white sugar, paprika, kosher salt, ground cumin, garlic powder, chili powder, and black pepper together, breaking up any clumps.
2. Unwrap the pork roast and place it on its butcher paper or in a roasting pan. With your hands, work the rub mixture into the pork shoulder all over, including inside any crevasses you may find. Be generous with the amount of rub. Rewrap in the butcher paper or in plastic wrap, place in a pan and refrigerate overnight.
3. Take 3 or 4 large handfuls of wood chips and place them in a bowl and cover them with water; soak overnight.
4. 1 to 2 hours before you start the grill, take the pork out of the refrigerator and bring to room temperature.
5. Remove one of the grill grates. This will be your “hot” side, where the wood chips will go. The other side of the grill will be the “cool” side, where the meat will cook in indirect heat.
6. If there is room on your grill, place a small aluminum tray of water on the grill to help moderate the heat and help keep the roast from getting too dry. A good place for this is on the upper rack of your grill.
7. Create a double layered aluminum foil boat with a handful or two of damp wood ships in it. Place the boat directly on the burner of the “hot” side of your grill. Turn the grill on to medium and cover. Let your grill heat up until the wood chips start smoking.
8. Once the grill is smoking, place the roast on the grill grates on the “cool” side of your grill, away from direct heat. The temperature you want to maintain ideally is 225°F. Try to keep it close to that temperature within a range of 210°F and 240°F.
9. You will want to maintain smoke in the grill for at least 4 hour. You will also want to maintain a cooking temperature around 225°F. Check the temperature and make sure your wood chips are still producing smoke every half hour. About once every hour you will need to replenish the chip boat with more wood chips.
10. After 2 or 3 hours, during one of your hourly openings of the grill to replenish the wood chips, reposition the roast so that the side closest to the heat is not furthest from the heat.
11. After about 5 hours, start taking the pork’s internal temperature. When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board and let it rest for 30 minutes to 1 hour.
12. Pull the pork with 2 forks and add barbecue sauce. Serve on a bun with coleslaw.
Prep Time: 15 minutes ● Cook Time: 20 minutes ● Yield: 18 cupcakes
½ c. butter, softened
1-1/3 c. granulated sugar
2 large eggs
2 tsp. vanilla
2-¼ c. all-purpose flour
3 tsp. baking powder
½ tsp. salt
1 c. whole milk
Frosting of choice
1. Preheat the grill to 325°F. It should take the grill about 10 minutes to reach this temperature.
2. Add the softened butter and granulated sugar t a large bowl and beat together on medium speed using an electric mixer. Once the butter and sugar are well combined, beat in eggs one at a time with the mixer set on medium until the batter is smooth. Add the vanilla extract and beat for an additional 30 seconds. Set aside.
3. Add the flour, baking powder and salt to a large bowl and whisk together. Set the mixture on low and slowly add the dry ingredients to the butter and sugar mixture. Once all of the flour is added, slowly add the milk while continuing to beat the mixture together. After you add all the milk, beat on high speed for an additional 1-2 minutes, or until the batter is smooth.
4. Line a cupcake pan with paper liners. Distribute the batter evenly between the 18 cupcakes. Each cupcake should be about 2/3 of the way full with batter. Place a cookie sheet on the grill and then place the cupcake pan on the cookie sheet. Bake the cupcakes for about 20 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.
5. Remove the cupcake pan from the grill and let the cupcakes cool in the pan. Frost each cupcake with frosting of choice.