The Big Game
Feeding the Crowd
Recipes for “The Big Game”
Football is all about friends, family and food. Make sure this year’s gameday party is worthy of the big game and includes food you are proud to feed your crowd. We’ve gathered a couple tried and true gameday recipes that are sure to please, as well as, some wild game recipes that will help clear some meat out of the freezer.
Pulled Pork Sliders
Sweet Potato Chips with Sea Salt
Coat all sides of the pork butt with rub. Set your TRAEGER to 225 degrees and smoke for 3 hours. Increase temperature to 275 degrees and smoke for another 3 to 5 hours or until the meat reaches an interior temperature of 200 degrees. Pull apart the pork with utensils or hands, discarding the bones and any fat chunks. Serve on slider buns and enjoy.
2 LARGE SWEET POTATOES
3 TBSP. OLIVE OIL
Slice potatoes as thin as desired and toss in olive oil. Heat your TRAEGER grill to high using Hickory Wood Pellets for smoke and arrange chips evenly on a pan or grill grate. Evenly coat chips with sea salt and cook for 5 minutes. Flip the chips and cook an another 3 minutes adding seasoning. When finished let the chips cool and add more salt if needed.
Wild Game Favorites
2lbs. Ground Venison
Dash of salt and pepper
Chopped jalepeños, green peppers, red peppers
Small cubes of cheese – for more kick use pepper jack
1 egg to help keep the mixture together or use your favorite BBQ sauce
Mix it all together and form into patties.
Smoke, grill, fry or broil to desired temp and top with your favorite fixings.
2 to 4 Waterfowl breast (goose/duck)
Favorite BBQ sauce
Place two – four breasts on the bottom of the crockpot. Cover with a generous layer of brown sugar. Make a second layer of breasts and brown sugar. Fill crockpot with cola until breasts are completely covered. Turn on high for 6 hours. Carefully remove breasts from crockpot and drain fluid. Use forks to shred meat and place back into crockpot. Mix with favorite BBQ sauce and allow to warm up.