The NFL GameDay Cookbook will help you satisfy the hungriest fan from preseason to the Big Game! Ray Lampe, better known as Dr. BBQ, has put together 150 easy-to-make, lip-smakin’ recipes perfect for your gameday crowd.
So get off the sidelines and get ready to score a culinary touchdown with the NFL GameDay Cookbook!
New England Patriots’ Baked Brie with Chutney and Crisp Bacon
Ingredients
1 large Granny Smith apple, diced
1 medium onion, diced
1⁄2 red bell pepper, chopped
1⁄2 cup sugar
1⁄3 cup cider vinegar
1⁄4 cup water
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
3⁄4 cup chopped dried apricots
1⁄2 cup raisins
2 teaspoons grated peeled fresh ginger
1 1⁄2 teaspoons mustard seeds
1⁄4 teaspoons mustard seeds
1⁄4 teaspoon cayenne
1⁄4 teaspoon salt
One 16-ounce round Brie
12 slices bacon, cooked crisp and chopped
Crusty bread or crackers, for serving
Instructions
To make the chutney, in a Stir-Fry & Paella Pan on the EGG, or a large saucepan over medium- high heat on the stove top, combine the apple, onion, pepper, sugar, cider vinegar, water, balsamic vinegar, and garlic. Bring to a boil and reduce to a low simmer. Cook for 15 minutes, and continue cooking until the mixture thickens slightly and becomes syrupy, about 35 minutes. Remove from the heat and cool. This can be made the day ahead and refrigerated.
Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C. Place the Brie on a Baking Stone or an aluminum-foil pan. Heap the chutney over and around the Brie. Cook, covered, for 15 minutes, or until the Brie begins to melt. Top with the chopped bacon. Serve with crusty bread or crackers.
Makes 8 servings
Seattle Seahawks’ Grilled Tuna Sandwiches with Chipotle Mayo
Ingredients
Rub
1 tablespoon sesame seeds
1 tablespoon good-quality chili powder
1 teaspoon salt
4 four-ounce tuna steaks
4 hamburger buns
Chipotle Mayo
1 cup mayonnaise
3 tablespoons Tabasco Chipotle Sauce
4 leaves lettuce
4 slices onion
4 slices tomato
Instructions
Set the EGG for direct cooking (no convEGGtor) at 550°F/288°C.
In a small bowl, combine the rub ingredients and mix well. Sprinkle the rub evenly on both sides of the tuna steaks.
Place the tuna on the EGG for 1 1⁄2 to 2 minutes, then flip and cook for the same amount on the other side. Most of the tuna should still be red when cut. Remove it to a plate to rest.
Quickly toast the buns on the EGG.
In a small bowl, mix together the mayonnaise with the Tabasco. Spread a thin layer on the top and bottom buns. Put a lettuce leaf on each bun bottom and top with a tuna steak, a slice of onion, a slice of tomato, and the top of the bun.
Makes 4 sandwiches
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About the Big Green Egg (World’s Best Smoker, Grill, and Oven)
The Big Green Egg Company was founded by Ed Fisher in Atlanta, Georgia over thirty years ago as he set out to bring a modernized version of the ancient kamado-style cooker to the American culinary marketplace. His product, the Big Green Egg, now created from advanced ceramic materials, is widely acclaimed as the best kamado-style cooker in the world with legions of fans (known as EGGheads) in over twenty-five countries. Ed Fisher has never wavered in his commitment to quality and the pursuit of perfection, and to this day all Big Green Eggs are still sold with a lifetime warranty on key components. Often copied, never matched … there is only one, original Big Green Egg – The Ultimate Cooking Experience!
© COPYRIGHT. BIG GREEN EGG.
ALL RIGHTS RESERVED.
Big Green Egg®, EGG®, EGGcessories®, The Ultimate Cooking Experience®, EGGheads®, MiniMax™, Mates™, Nest™, convEGGtor™ and SpeediLight™ are Trademarks or Registered Trademarks of the Big Green Egg Inc. – Smoker, Grill, Oven.
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