No, not the time to argue with your neighbor over whose leaves are on whose property, but rather the time to fire up the grill and invite them over for some Sunday Funday Football!
This being Texas and all, I can only assume you’re not going to just throw some burgers on the grill and call it a day, right?!
Of course not. You want to show Mister Leaf Leaver a thing or two about a proper pigskin party and there’s no better way to one-up your friendly nemesis neighbor than with a kickass spread of amazing food.
So, let’s get to it! Check out these recipes that are sure to stir up an appetite as well as a heaping serving of envy.
Football Sausage Rolls
- 1 Package Meyer’s Smoked Sausage (pick your favorite flavor)
- 1 Crescent Rolls Dough
- White Icing
- Preheat oven to 350 degrees.
- Slice the sausage lengthwise then again across in the sizes you would like them to be, think finger food size.
- Unroll the crescent dough on a cutting board, then pinch together all the creases to make one large crescent roll dough.
- Use a pizza roller to cut the dough in strips lengthwise across, and then wrap a strip around each sausage.
- Place them on a greased baking sheet.
- Bake for 20-25 minutes or until browned.
- Let them cool completely, and then ice them to resemble football laces on top.
3 Mistake Party Mix
- 6 Tbsp. butter or margarine
- 8 tsp. Worcestershire sauce
- 6 tsp. Meyer’s 3 Mistake Chili Seasoning
- 9 c. Chex cereal (5 c. corn, 4 c. Wheat)
- 2 c. peanuts
- 1 c. pretzels
- Heat oven to 250 degrees.
- Melt butter in saucepan, add Worcestershire sauce and 3 Mistake Chili seasoning.
- Mix all ingredients in a large mixing bowl until cereal is well-coated.
- Spread on baking sheet and bake for 1 hour, stirring every 15 min.
Sweet-Heat Baby Back Ribs
- 2 tablespoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 slabs baby back pork ribs (about 5 1/2 lb.)
- 2 limes, halved
- Combine first four ingredients in a small bowl. We also recommend using our BBQ Rub if you don’t feel like mixing up your own for the ribs.
- Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
- Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill eight hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
- Light one side of the grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking one on top of the other.
- Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition one more time, moving bottom slab to the top; grill 40 minutes.
- Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot ‘Cue Sauce. Remove ribs from grill and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot ‘Cue Sauce.
- 5 – 2 tablespoons of Meyer’s Three Mistake Chili Seasoning
- 1 lb. ground hamburger
- I cup guacamole or salsa
- Add 1 1/2 to 2 Tbsp. of Meyer’s Three Mistake Chili seasoning to 1 lb. ground hamburger
- Mix and form patties.
- Cook and top with guacamole or salsa.
Sweet & Sour Sausage
- 2 lbs. Meyer’s Sausage
- 12 oz. grape jelly
- 10 oz. mustard
- 2 Tbsp. Worcestershire Sauce
- 2 Tbsp. brown sugar
- Bake sausage in a 400 degree oven for 35 minutes.
- Place ingredients in crock pot or saucepan and simmer until completely dissolved, stirring often.
- Cut cooked sausage into bite-sized pieces and dip in sauce for snack or delicious appetizers.
Meyer’s Sausage & Potato Casserole
- 1 1/2 lbs. Meyer’s Sausage
- 4 large potatoes
- 1 medium onion
- 1/2 cup wine (red or white)
- 1 Tbsp. Parsley flakes
- salt & pepper to taste
- Cut sausage into 1” slices, brown and drain. Slice potatoes and onion.
- Place sausage and potatoes and onions in a deep-dish casserole.
- Sprinkle salt and pepper over onion and potatoes.
- When all is in casserole, pour wine over evenly.
- Sprinkle Parsley flakes between potatoes.
- Cover with foil tightly. Bake in a 300-degree oven for about 1 1/2 hours. Do not uncover during baking.
Or if you really want to impress your guests, just come pick up the best darn ‘cue in Texas at Meyer’s Elgin Smokehouse! We’ll even deliver it, so you can spend more time scowling at those leaves that obviously came from your neighbor’s tree!