Let’s get to the Homemade French Fries for the next Tailgate party!

Prep Time: 30mins                       Cook Time:15mins                              Serves: 4

Ingredients

4 large russet potatoes, washed (My norm is 1 potato per guest)

40 oz. frying oil

1 tsp. chili powder

4 tsp. Chicken Flavor Bouillon Season

2 tsp. parsley

1 tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

¼ tsp. black pepper

¼ tsp. cayenne pepper (optional)

Cooking Instructions

1. Preheat the frying oil to 350 degrees– CONVECTION.
2. Slice potatoes into 1- or 1/2-inch-wide fries or wedges (your preference).
3. Soak in enough hot water (and a teaspoon of salt) to cover the fries  for 10 minutes.
4. Mix the spices together and set aside. Leave out the cayenne pepper if you desire less spice!
5. Drain the potatoes and dry them thoroughly with a paper towel.
6. Sprinkle the seasoning onto the fries. 
7. Carefully drop fries into heated frying oil of your choice.
8. Fry until inside is tender (fries usually begin to float to top of oil when ready).
9. Top with parsley. 

Note: For an extra twist add truffles, oil, and parmesan.

This Peach Cobbler recipe will be a hit for your next Tailgate party!

Ingredients

• 1 1/2 tsp cinnamon
• 1 1/4 cup of sugar
• 1 cup of pre-sifted flour
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of salt
• 1 cup of flour
• 1 cup of milk
• 1/2 cup of melted butter
• 1 large can of sliced peaches

Cooking Instructions

1. Mix flour, sugar, nutmeg, salt, cinnamon, salt, and milk until blended well.
2. Pour melted butter into bottom of pan
3. Pour peaches (dice finely) and juice in pan
4. Pour flour sugar and milk mixture over peaches
5. Bake on 350 for 35 minutes

 Top with your favorite ice cream! 

Let’s get to the BBQ Pulled Pork/Chicken Sandwiches for the next Tailgate party!

Ingredients

For the Meat

• 3/4 Pounds of pork shoulder (tenderloin or butt) or Boneless skinless chicken breast or thighs

For the Dry Rub

• 2 tablespoons salt
• 2 tablespoons black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 pack onion soup mix
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 tablespoon ranch seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground mustard

For the Cooking Liquid

• 1/2 cup brown sugar
• 1/4cup apple cider vinegar
• 1/2cup ketchup
• 2 teaspoon Worcestershire sauce
• 1 cup BBQ sauce of choice (I use Sweet Baby Rays)
• 1 teaspoon mustard
• 1 tablespoon liquid smoke
• Trinity mix diced finely (onion, garlic, bell peppers, celery, parsley)

Cooking Instructions

• In a small bowl, mix the Texas dry rub ingredients together.
• Cut any excess fat from the pork shoulder. Pound with a meat tenderizer or poke both sides with a fork.
• Apply the Texas dry rub on all sides of the pork shoulder. You don’t have to use all of the dry rub – only use enough to cover the entire pork. Place the pork shoulder in the slow cooker.
• In another bowl, mix all of the cooking liquid ingredients together. Pour the liquid into the slow cooker on top of the pork.
• Cook on low heat for at least 8 hours or until tender.
• Once the pork is finished cooking, remove it from the slow cooker and shred it using forks. Should be easy when it is nice and tender!
• Add additional BBQ sauce if desired and top with coleslaw!
• Serve with hamburger buns, over nachos, on a baked potato, and more.