Loaded Cowboy Cheese Dip

 

Ingredients

1 pound ground pork sausage

1 pound ground beef

32 ounces Velveeta cheese cubed

1 pkg mild taco seasoning 

1 bag (8 oz) shredded cheese of your choice (taco cheese blend, Monterey jack, pepper jack etc.)

1 bar (8 oz) cream cheese cubed

2 cans (10 oz each) Rotel

2 4oz cans Diced green chillies 

1 can (15 oz) corn drained or frozen

1 can (15 oz) black beans drained & rinsed

1/2 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

tortilla chips or corn chips for serving

** you can also do 1 can Diced green chillies and 1/2 of a pablono pepper diced or a small can diced jalapeños instead of the 2 diced green chillies. 

Instructions:

Cook and crumble the ground beef and sausage inside a large skillet pan, like a cast iron skillet, over medium high heat until the meat is no longer pink. Drain the excess grease from the pan. Add packet of taco seasoning and stir.

Reduce the heat to medium-low and add the velveeta cheese, shredded cheese, and cream cheese to the skillet pan. Cook until the cheese is melted and smooth. 

Stir in the corn, Rotel, black beans, red onion. Cook and stir for about 5 minutes until everything is combined and warmed through.

Garnish the cowboy queso with the chopped cilantro and serve with tortilla chips or Fritos scoops.

* Serve the dip right from the skillet pan or you can remove it to a serving platter or dish if wanted.

* To keep the dip warm for a party or event, transfer the queso dip to a slow cooker and turn it on WARM.

* Other optional garnishes are chopped tomatoes, green onion, sliced jalapeños .

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Old Fashioned Pasta Salad

 

Ingredients

• 2 cups ditalini pasta (or a macaroni pasta)
• 1½ cups mayonnaise
• 2 stalks celery, finely chopped
• 1/4 c. to 1/2 c. diced red or white onion
• 1½ tablespoons mustard
• 1 tablespoon onion powder
• salt and pepper, to taste
• 4 large hard-boiled eggs, chopped
• paprika, for garnish

Instructions

• Prepare the pasta according to package directions. Rinse under cold water and set aside to drain well.
• In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper.
• Place the drained, cooled pasta in a large bowl. Add the mayonnaise mixture and stir into the pasta until well combined. Gently stir in the chopped egg. Sprinkle with paprika, cover with plastic wrap, and chill for at least a couple of hours before serving.

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🥦EASY BROCCOLI SALAD🥦

🥓🧀🥦EASY BROCCOLI SALAD🥦🧀🥓

2 12 ounce bags of raw broccoli

1/2 cup of red onion chopped

1 cup of mild cheddar cheese shredded

1/2 cup of cooked bacon chopped (can use bacon bits)

1 cup of creamy coleslaw dressing (I use Hidden Valley)

Here is the super easy part!

In large bowl, combine all ingredients, mix well and chill in fridge for 2 hours and your done!

The best thing about this easy broccoli salad is you can add more dressing, more cheese, etc.

This serves 4-6. Enjoy!
 

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Carolina Barbecue Sauce

Carolina Barbecue Sauce

This North Carolina BBQ Sauce recipe is tangy and full of flavor! We love slathering it on pulled pork or grilled chicken. You won't be able to get enough of this barbecue sauce recipe.

CourseCondiment

CuisineAmerican

Keywordgrilling recipes, summer recipes, weeknight dinner recipes

Prep Time2 minutes

Cook Time3 minutes

Total Time5 minutes

Servings16 servings

Calories51kcal

Ingredients

1 cup apple cider vinegar

1 cup ketchup

1/2 cup brown sugar

1/3 cup yellow mustard

1 tablespoons onion powder

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon salt

Dash of Worcestershire sauce

Instructions

Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.

Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.

Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks.

Nutrition

Calories: 51kcal | Carbohydrates: 11g | Sodium: 234mg | Potassium: 81mg | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 0.8mg | Calcium: 14mg | Iron: 0.2mg

 

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Veggie Party Pizza

 

Ingredients

• 2 packages crescent roll dough
• 2 250g packages cream cheese, softened
• 1 28g package Ranch dressing mix
• 1 cup mayonnaise
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 3 green onions, sliced
• 2 cups diced or cherry tomatoes, halved
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 375F.
2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.

  

Cut into slices and serve cold. Refrigerate any uneaten portions.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1 slice

Amount Per Serving: CALORIES: 436TOTAL FAT: 37gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 62mgSODIUM: 602mgCARBOHYDRATES: 20gFIBER: 2gSUGAR: 4gPROTEIN: 8g

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Corn casserole

Corn Casserole

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite




Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish. 

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GRILLED PEPPER STEAK SUB

GRILLED PEPPER STEAK SUB RECIPE

It’s all about the Peppers in this classic Steak sandwich, so load ‘em up. In this recipe video watch the BBQ Pit Boys grill some Rib Eye Beef Steaks and then put together a Beef sandwich that'll bring tears of joy to your Papa’s eyes. It’s that good.

THE INGREDIENTS YOU'LL NEED:

• Mezzetta Peppers including about 4oz. each of:
• Roasted Bell Pepper Strips and Caramelized Onions
• Cherry Peppers
• Deli-Sliced Pepper Rings
• Deli-Sliced Jalapeno Peppers
• Deli-Sliced Hot Pepper Rings
• Roasted Bell Peppers
• Pepperoncini
• Sun Dried Tomatoes

IN ADDITION:

• 3lbs. Boneless Rib Roast
• Provalone Cheese
• Mozzarella Cheese 
• Clove or two of fresh Garlic
• 1/4 Sliced Onion

Recipe from http://bbqpitboys.com/

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MEATLOAF ROLL

MEATLOAF ROLL RECIPE

There’s meatloaf and then there’s Meatloaf. At the Pit, We Roll it, Grill it, and then Eat it. It’s as simple as that.

THE INGREDIENTS YOU'LL NEED:

FOR MEATLOAF:

• Ground Chuck 80/20 – 5 lbs.
• Bacon – 1 lb. regular sliced (pork belly style)
• Yellow Onion – ½ cup, diced
• Celery – ½ cup, diced
• Cheese – 8 ounce block, shaved
• Marinara Sauce – to taste (substitute steak sauce or your favorite sauce)
• SPG – to taste

DIRECTIONS:

GETTING READY

1. Bring grill temperature up to 275-300 degrees Fahrenheit, with coals offset for indirect cooking.
2. Place bacon opposite hot coals to smoke for one hour. Do not overcook the bacon. 
3. Remove bacon after one hour and chop.
4. Dice onion and celery.
5. Shave desired amount of cheese.
6. Wet down a cutting board with water or beer so meat mixture won’t stick.

MAKING

7. Put ground chuck on the cutting board and knead like pizza dough until it is ½ inch thick. Even edges to make it square shape for rolling.
8. Sprinkle meat with SPG to taste.
9. Brush on a layer of marinara sauce.
10. Apply a layer of onions, celery, bacon, and shaved cheese.
11. Lift front edge of ground chuck and begin to roll front to back. Be sure to work the sides to keep the toppings inside. Form it into a uniform roll.
12. Place opposite hot coals for indirect cooking.
13. Apply a layer of marinara on top with three slices of uncooked bacon.
14. Cover grill and allow to cook for 45 - 50 minutes.
15. Remove grill cover and apply another layer of shaved cheese to the top of the meatloaf.
16. Cover grill and cook until cheese is melted and the internal temperature is 155 – 160 degrees Fahrenheit. Be sure to use an instant read thermometer to check the temperature.

FINALIZING

17. Remove meatloaf from grill and rest for 10 minutes.
18. Slice meatloaf into serving size pieces.

SERVING

19. Serve on a plate with baked beans, potato salad, or corn on the cob.
20. Sit back, relax, and enjoy!!

Recipe from http://bbqpitboys.com/

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BEER CAN BACON BURGERS

BEER CAN BACON BURGERS RECIPE

Not just another burger. Serve these stuffed hamburgers at your Pit and kick it up a notch..!

THE INGREDIENTS YOU'LL NEED:

STUFF 'EM WITH WHAT YOU LIKE..! WE USED:

• Ground Chuck – 4-5 pounds 80/20
• Bacon – 2 pounds regular cut (Pork Belly)
• Canned Beer – 1 unopened
• Buns - 6

STUFFING/TOPPINGS:

• Cheese – chunked/shredded (your favorite will do)
• Mushrooms
• Beef Hash
• Grilled Onions
• Bell Peppers – Red/Green
• Tomato – chopped
• Bacon
• Roast Beef
• Canned Chili
• BBQ Sauce

DIRECTIONS:

GETTING READY

1. Bring grill temperature up to 300 degrees Fahrenheit with coals offset for indirect cooking.
2. Sauté mushrooms, onions, and peppers.
3. Heat up beef hash, chopped tomato, bacon, roast beef, and canned chili. (Or your favorite toppings)
4. Make hamburger balls, 8 to 12 ounces each. Make sure meat is cold.
5. Press beer can into center of each meatball forming a pocket around the can.
6. Wrap bacon around each one. Should take two pieces of bacon.
7. Using a dishtowel, remove beer can from meatball carefully.
8. Do this until all meatballs have been formed.
9. Take stuffing/toppings and start placing inside meatball pockets. Use your favorite toppings.
10. Chunk cheese and place 2-3 pieces inside desired meatballs or top with shredded cheese.
11. Add a few dashes of hot sauce or bbq sauce.

MAKING

12. Place bacon burgers opposite hot coals for indirect cooking.
13. Put lid on grill and cook for one hour. (Optional – turn and rotate after 30 minutes)
14. After one hour check for desired doneness.
15. Remove from grill.

FINALIZING

16. Place bacon burgers on buns.
17. Top with favorite condiments.

SERVING

18. Serve with fries, chips, cole slaw, potato salad, or grilled vegetables.
19. Sit back, relax, and enjoy!!

Recipe from http://bbqpitboys.com/

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