Fall is here. Leaves are falling, cold fronts are coming through, and most importantly… football is BACK! Whether you are entertaining at home or going to a friend’s house, you’ll want to come prepared with a dish that’ll keep everyone full and happy, because nothing good comes from a hangry football fan.
We checked in with a few of our favorite Hailey Home Grill Guys for some insight on their favorite recipes to make for game day cookouts. Trust these experts, and your dish will be the life of the party. Read below for a collection of mouthwatering recipes.
Smoked Bacon Bourbon BBQ Meatballs by Tommy Scarano
If you’re looking for a grab-and-go appetizer for a Saturday cookout, Tommy Scarano’s Smoked Bacon Bourbon BBQ Meatballs are what you need. These delicious and addicting snacks are sure to be a hit at any get-together!
-1 lb ground beef
-1/4 to 1/2 mild or hot sausage
-3 bacon strips (chopped)
-1/2 medium yellow onion (chopped)
-1/2 cup breadcrumbs panko
-2 tablespoons fresh chopped parsley
-1 large egg
-SPG to tasteSauce:
-1 cup barbecue your favorite bbq sauce
-1/8 to 1/4 cup bourbon
-1/4 cup Honey
-A couple of splashes of Worcestershire
- Combine all ingredients for meatballs
- Cook Meatballs at 350° Fahrenheit for 40 minutes (turning halfway) in a cast-iron skillet
- Add sauce added to the skillet
- Cook for another 15 minutes or until the sauce has thickened
Contemplating making these meatballs this weekend? Our Personalized Walnut Cutting Board with Arched Sides and Juice Groove is a must-have for chopping, mixing, and prepping this dish. Head over to Tommy’s Youtube channel, The Gallery Backyard BBQ, and follow him on instagram, @gallerybackyardbbq, for a walk-through on how to make these addicting meatballs and more.
Grilled Pizza on the Pellet Grill by Craig Beers
“We love making pizza on the pellet grill! Have fun with your family and get creative with the toppings. It will be a fun and tasty activity! Cheers!”
Grilled Pizza on the Pellet Grill
We made 4 pizzas from the dough and these are the topping we used for each:
Hawaiian Pizza: Sauce, garlic, cheese, ham, pineapple and sprinkled with oregano (pictured below)
Meat Lovers: Sauce, garlic, cheese, pepperoni, ham, partially cooked bacon, a little more cheese, and sprinkled with oregano (pictured below)
Pepperoni: Sauce, garlic, cheese, pepperoni and sprinkled with oregano
Margherita: Sauce, garlic, cheese, fresh basil (pictured below)
- Use parchment paper to put the dough on for making and cooking the pizza.
- Heat Rec Tec 590 pellet grill to 475° Fahrenheit.
- Place 2 pizzas on the grill for 10 minutes before checking.
- Turn them and let the meat lovers on for 5 more minutes (15 total) and end up leaving the Hawaiian on for 3 more minutes (18 total). The Pepperoni and Margherita were both on around 15 minutes total.
- Times may vary depending on the grill.
- Pull them off, slice, and enjoy!
Grilled Pizza Dough Recipe
-1 1/2 cups water warmed to about 110ºF (you can use beer as well)
-1 package of yeast
-2 tablespoons olive oil, plus 2 teaspoons
-4 cups bread flour
-1 teaspoon sugar
-2 teaspoons salt (we prefer kosher)
- Pour 1 ½ cups of water into a microwave-safe bowl. Warm in the microwave to about 105° to 110° Fahrenheit.
- Pour in yeast, stir and let stand for 10 minutes to activate.
- While the yeast is activating, grease a large bowl with a thin coat of olive oil, then add the flour, sugar, salt, and blend.
- Slowly add the yeast mixture and mix, kneading and combining until the mixture forms into a dough ball. If it’s sticky, add a little more flour to it, if it’s a little dry, add a little more water. The dough should not be sticky. We used a Kitchen Aid mixer with a dough hook.
- Form into a ball and rub olive oil over the dough ball.
- Place dough in a clean bowl coated with olive oil.
- Cover with a damp towel and let the dough rise for an hour.
- Once finished, knead down one final time on a floured board and cut into four equal pieces.
- Form into four equal dough balls and place on parchment paper.
- Cover the dough with a damp towel and let it rest for about 10 minutes. Then take out each dough ball and stretch it out.
We don’t worry about perfect symmetrical circles, in fact, we let the dough determine its own shape for that authentic Italian look. Stretching it out any which way until it’s to your desired thickness (ours usually turn out to be about 10″ x 8″ with uneven edges).
Then we drizzle a thin coat of olive oil on top and gently rub evenly over the dough, it’s ready for the toppings.
Craig uses his Hailey Home Personalized Cherry Chopping Block with a Juice Groove to make these delicious pizzas with minimal mess. Juice Grooves are the best for any cookout to keep any juices or mess on the board and off the ground or table that you’re grilling on. Don’t forget to follow along with Craig on Youtube at Beers-Jack of BBQ and instagram @beersjackbbq!
Skillet Queso Dip by CJ Volkmann
“This dip is perfect for game day. Spicy and savory flavors the whole crew will love. Add a handful of fresh tortilla chips and a couple of beers, and your game day is complete!”
-16 oz. tube of Mexican chorizo
-1 tablespoon of minced garlic
-1 tablespoon of butter
-2 cups of whole milk
-1 tablespoon of all-purpose flour
-1 cup of shredded pepper jack cheese
-1 cup of Mexican blend shredded cheese
-1 sliced jalapeño
- In a cast-iron skillet, fry the minced garlic and chorizo until completely cooked.
- Spoon out the mix onto a paper towel.
- Set the skillet aside.
- In a non-stick pan, over medium-high heat, melt the butter and add the flour.
- Stir for 1 minute to cook the flour.
- Add 2 cups of whole milk, whisking constantly, until thickened.
- Whisk in both cups of the cheeses until the mix is smooth.
- Re-heat the skillet over high heat, then add the cheese sauce.
- Spoon the cooked chorizo in the center of the cheese mix.
- Add the sliced jalapenos to the top of the cheese mix.
- Place in the oven until the broiler until the top is golden brown.
Once the Skillet Queso Dip is done, you’re going to want to be very careful with the burning hot skillet. Carry it out to your guests on our Personalized Maple Serving Tray with Handle to avoid burning your hands and to catch all the gooey cheese that falls off the chips. Check out an in-depth description of this recipe on CJ’s YouTube channel, Cooking with CJ, and follow him on instagram, @_cookingwithcj.
Bánh mì (Banh mi) Burger Sliders by Chris Campbell
“In Vietnamese cuisine, a traditional Bánh mì is a French Bread baguette that is filled with meat (usually some type of pork) and topped with fresh herbs and vegetables. It’s one of my favorite sandwiches, and in my opinion, it blows away the American sub sandwich. This recipe is an adaption of the Bánh mì me and uses seasoned ground pork to make the sliders.”
-1 lb ground pork
-1 Tbsp lemongrass finely minced (most Asian markets sell this pre-minced in the frozen section)
-1 Tbsp oyster sauce
-1 tsp fish sauce
-1 tsp sesame oil
-1 tsp minced ginger
-1/2 tsp white pepper
-2 cloves garlic minced
-1/4 cup green onions minced
-Pinch of salt
-1 birds eye chili minced or chili flakes (optional)
-Pickled carrots and daikon radish julienned (recipe below)
- sliced cucumbers
- siracha mayo (optional)
Pickled Carrots and Daikon Radish (for garnish):
-2 medium carrots
-1 small daikon radish
-¼ cup sugar
-1 cup warm water
-pinch of salt
- Preheat your grill to 450 degrees.
- Mix the ingredients for the sliders together in a big bowl. Don’t be afraid to use your hands! Divide the pork mixture into six equal balls and form the slider patties.
- Grill the pork sliders until they reach an internal temperature of 160 degrees. The sliders are small and won’t take long! Test for doneness using your favorite meat thermometer and be careful not to dry out the pork!
- While grilling the pork, remember to toast your buns! Be careful not to burn these (hint, brioche buns burn FAST!
- Assemble your sliders, and top with the garnish and enjoy. I like to use fresh ingredients directly from my backyard Earthbox garden!
Steps for Pickled Carrots and Daikon Radish:
- 2 medium carrots and 1 small daikon radish julienned.
- In a mason jar, combine sugar, distilled white vinegar, warm water, and a pinch of salt.
- Add the carrots and daikon to the mason jar and shake well.
- Let the mixture sit in the refrigerator for a few hours, or for best results, overnight.
Need a proper cutting board to make this recipe? Chris enjoys using his Hailey Home Walnut Cutting Board that we even custom engraved his logo for an even better grilling experience. Check out tutorials, photos, catering options, and more from Chris Campbell at Campbells BBQ Co. and follow him on Instagram, @campbellsbbq.