3 Dishes For Game Day Barbecues
Football season is finally here, and as we exit Week #2 of the 2014-15 NFL season, the rivalries among your friends are likely in full swing.
Some of your favorite teams are already 2-0, while others are struggling to get their first win. Whatever the case may be, getting together on Game Day is quickly becoming a weekly ritual... and barbecuing is probably the most important part of that day.
With that said, we've compiled a list of three of our favorite dishes to add to your Game Day repertoire, sponsored by our friends at Kingsford Charcoal.
Game Day Super Nachos
- 2 bags corn torilla chips
- Pico de Gallo
- 1 tablespoon of extra-virgin olive oil
- 1 pound ground sirloin
- 2 cloves garlic
- 1 small onion
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 2 teaspoons cayenne pepper sauce
- 1 can black beans
Additional Toppings (optional)
- Sour cream
- Chopped black olives
- Diced pimento
- Sliced avocado
Arrange your corn chips on a large platter.
Heat your skillet over medium high heat. Add oil, garlic, onion and peppers to the pan. Saute for 2 minutes, then add crumbled meat, which you season with salt, chili powder and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
Pour cheese sauce evenly over the chips spread, before topping with beef and beans and your pico de gallo. Then, serve to your friends.
Recipe, courtesy of Rachael Ray and Food Network.
Game Day Burgers
- 2 pounds lean ground beef
- 2 (1 oz) packages dry onion soup mix
- 2 large avocados (cut into slices)
- 1 tablespoon salt
- 1 tablespoon pepper
- 6 slices of Monterey Jack cheese.
In a large bowl, mix ground beef with onion soup mix, along with salt and pepper. Form into 6 large burger patties.
Brush grill with oil and heat. Cook burgers over high heat for 5 minutes on each side, or until well done. Melt cheese on top of patty for 1 minute.
Serve atop a toasted bun, add 2-3 slices of avocado to the top, alongside the usual lettuce, tomato, red onion and a little ketchup. Serve hot.
Sweet Potato Chips
- 2 large sweet potatoes (thinly sliced)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic
- 1/2 teaspoon kosher salt
- 1 teaspoon sweet paprika
- Canola oil
Combine your spices in a small bowl and set aside. Pour 1 1/2 inch of oil into a large pot over moderately high heat. Heat the oil to around 375°F on a deep-fry thermometer.
Begin placing the sweet potatoes in the hot oil around 3 to 4 minutes, occasionally flipping, and fry until the edges curl and the potatoes become golden brown and crisp. Transfer the fried potatoes to a baking sheet lined with paper towels and sprinkle with the spice mix.
When all your chips are fried, transfer them to a serving platter and sprinkle on any remaining spice mix... serve and enjoy.
This post is a partnered placement, done with our sponsor Kingsford Charcoal.