TGR on Facebook
TGR on Twitter
TGR Feed
Oct 21

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 1:02 pm | Leave a Comment (1)
Category: Tailgatin' Recipes

Due to the “dawgs” making their way to Commonwealth Stadium this weekend, you may already have this recipe in mind for your tailgate. Even though it’s fairly simple and straightforward, and Chef Jon doesn’t have a sentimental story behind it, this recipe is undoubtedly a tailgating tradition across the South.

Chef said he use to make these Chili Slaw Dawgs once a week until he realized his insides couldn’t handle it too well. I know for a fact there’s many of us who can empathize with Chef on that note.

He also said this is a recipe in which you can personalize, depending on your taste buds. He remarked, “A cool thing about this recipe is that the toppings are limitless:  jalapenos, hot pepper relish, hot mustard, ketchup, and so on.”

Get crazy with it, folks! Enjoy.

Ingredients

  • 1/2 pound bacon, cut into small pieces
  • 1 large onion, chopped
  • 2 pounds ground beef
  • 4 chopped garlic cloves
  • 16 ounce can of tomato sauce
  • 1 cup beef broth
  • 2 Tbsp molasses or honey
  • 2 Tbsp sweet paprika
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 tsp cayenne (optional)
  • Hot dog brand of your choice (Nathan’s or Hunter’s all beef jumbos are recommended)
  • Buns of your choice (a sandwich style hoagie bun is recommended)
  • 1 bag of broccoli slaw
  • ¼ cup creamy Italian vinaigrette
  • 2 tablespoons mayonnaise
  • Splash of red wine vinegar
  • 1 bag of shredded cheddar cheese

Make the chili first. Fry the bacon over medium heat until it begins to get crispy, and then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.

Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like spicy, but it’s best to taste first and then add more.

Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.

In a large bowl, mix slaw mix, vinaigrette, mayonnaise, and vinegar.  Mix well and season to taste with salt & pepper.

First grill hot dogs and buns to desired temperature and crispness.  To assemble: start with toasted bun, then chili, add hot dog, top with cheddar cheese, and finish with slaw.

——————————————————————————————————————

Send us a photo of your dawgs and we’ll post it. Happy eatin’! Go Cats!

Oct 14

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 6:18 pm | Leave a Comment (2)
Category: Tailgatin' Recipes

(courtesy of kraftfoods)

This week’s recipe is a special one, as it is dedicated to my dad, C.C. Lowe. Actually, he is the father of both Chef Jon and me. Last weekend, Pops suffered from a ruptured brain aneurysm while visiting my brother (a.k.a., Chef Jon) in St. Louis to welcome his new granddaughter, Savannah Renee, into the world. Fortunately, he immediately sought medical attention, which may have saved his life. He underwent a successful surgical procedure on Sunday to remedy the ruptured aneurysm, and he is now recovering well in the ICU. Even though it’s quite simple, it is one of Dad’s favorite dishes in which my brother makes for him.

Chef Jon says that you should allow yourself some time to prepare this one at home before heading out to the Red Lot. This dish serves great as a little snack while you start up your grill for the more traditional tailgating recipes.

“Every since I told my Dad that I wanted to be a chef for a living, he constantly asked me to make him these Sausage Cheddar Balls. It’s a basic four-ingredient recipe and quite simple to prepare, but I have never felt the importance in making them until this past weekend. It’s not the method or the flavor itself that’s important with this one; it’s the fact that I’m taking the time out to throw them together for him.

“Get well soon, Dad, and, as always, Go Big Blue!”

Ingredients

  • 1 lb. Bulk Spicy Sausage
  • 2 cups Bisquick
  • 1/4 cup Water
  • 2 cups Cheddar Cheese (grated)

Mix all ingredients in a bowl and form into small balls, about the size of a small walnut. Bake on a greased sheet for 25 minutes in a preheated 350°F oven. Let cool for about 10 minutes.

——————————————————————————————————————

Send us a photo of your cheese balls and we’ll post it. Happy eatin’! Go Cats!

Oct 7

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 2:50 pm | Leave a Comment (2)
Category: Tailgatin' Recipes

(courtesy of petitchef.com)

This week Chef Jon simplifies things a bit for us by providing a recipe that even the most novice chefs can adequately manage to prepare. Yet, the recipe still does well in covering all five food groups, which is exactly what you’re striving to accomplish while tailgating in the Red Lot all day, I know. Most importantly, though, Chef’s Bacon-Wrapped Cheddar-Stuffed Jalapeno Peppers will melt in your mouth. Of course, they may also “burn” your mouth. I’ll let the chef explain:

“I was first introduced to these delectable tasty treats by my father-in-law at a BBQ when my wife and I first started dating. He was so proud of them, and he was even more beside himself for preparing them for a chef.  I distinctively remember that first bite being so hot…temperature hot…that it blistered my mouth.”

Ouch! At that point, you think he would have just left them alone, right?

“Nope, that’s for wimps. I managed to muscle down five or six more just to satisfy my ‘chef of the day.’  I wasn’t about to let him down after he had spent so much time preparing them for me. Many years later, I still enjoy them at almost every family get together, but I definitely proceed with caution.”

One thing Chef Jon has definitely taught us this year is that behind every good recipe usually follows a good story. Enjoy, folks!

Ingredients

  • 25 fresh jalapeno peppers
  • 14 -16 ounces cream cheese
  • 2 cups shredded cheddar cheese
  • 2 (16 ounce) packages bacon

In a mixing bowl, add cream cheese and cheddar cheese.  Add salt and pepper to taste. Cut tops off jalapenos and split three-fourths of the way starting from the end and working your way to the top.  Remove seeds. Spoon a nice amount of cheese mix into the cavity of the jalapenos. Take one slice bacon and roll up each jalapeno, wrapping tightly to secure the filling. Place individual jalapenos on the grill and cook until bacon is desired crispness. Chef prefers his bacon extra crispy served with some homemade ranch or blue cheese dip.

——————————————————————————————————————

Send us a photo of your grilled jalapenos and we’ll post it. Happy eatin’! Go Cats!

Oct 4

Looker of the Week

Posted by: Nate Lowe at 2:45 pm | Leave a Comment (1)
Category: Looker of the Week

Hope. An interesting concept, yes? In some way, we’ve all been affected by this lonesome word. For some, hope resonates their feelings regarding Barack Obama’s 2008 presidential campaign; while for others, it is what we cling to in times of financial hardship. For me, well, it accurately reflects UK football. Let me explain.

Let’s recap our pre-season analysis of the Cats this year. We hoped Joker would prevail as the new head coach and Mike Hartline as quarterback. We hoped Randall Cobb would have such an outstanding year that he would become recognized nationally as one of the premier players in all of college football. We hoped Derrick Locke would become one of the top running backs in the SEC. We hoped new defensive players would step up as leaders to replace guys like Micah Johnson and Trevard Lindley from a year ago.  And finally, we hoped the Cats could pull off a 9-3 season.

But of course, feelings of hope are often counteracted with feelings of despair, particularly with regard to UK football. Many doubted that either Joker or Hartline would prevail. We often wonder if Cobb would truly be considered a Heisman candidate if he played at a school like Alabama or Ohio State? If Locke is such a good running back, why didn’t he get offers from Big 12 schools out of high school? Danny Trevathan is good, but he’s no Micah Johnson. Once again, our hopes of a 9-3 season have gone down the drain.

It is a game like this past weekend against Ole Miss that really accentuates this perpetual conflict between feelings of hope and despair. We knew going into the weekend that it was ” must-win” game for the Cats. We knew they had to come out of the gates early…and they did! That opening drive was flat out awesome. Then, we had those three costly turnovers in the first half that all led to points by the Rebels. Our feelings of hope returned when McIntosh kicked a field goal right before halftime.

In the second half, the defense became soft and the offense stagnant; that is, until the fourth quarter, but by then, it was too late. We were left with Chris Matthews’ foot being just inches from a touchdown, and then the climatic point—Danny Trevathan was fingertips away from recovering the onside kick late in the fourth quarter. Nothing against the young man, but what’s up with having a player with a broken hand on the “hands” team?!

(Charles Bertram/Lexington Herald-Leader)

So, this is where I’m at, folks, and maybe you are, too. Will I (we) continue to experience this perpetual conflict between feelings of hope and despair for the rest of the season? I dunno…I hope not. Nevertheless, for the time being, at least, hope is our “Looker of the Week.” Is that possible, you may ask? Can such an intangible fill the void of our infamous “Looker?” In short, “yes, why not?” Now, onto Auburn. Oh boy.

As always, if you have a good candidate for “Looker of the Week,” please let us know.  And remember, refrain from making dim-witted remarks and/or engaging in ludicrous acts, or you may just be our next “Looker.”  Cheers!

Sep 30

TGR Grillin’ with Chef Jon

Posted by: Nate Lowe at 3:00 pm | Leave a Comment (1)
Category: Tailgatin' Recipes

That is the question in relation to this week’s recipe from Chef Jon. No, I’m not referring to your actual father, nor your baby’s daddy. I’m also not referring to Chef Jon as your daddy. Not only would that be just inappropriate, but you would probably no longer have any interest in his recipes any longer. Instead, I’m referring to Chef’s Daddy Burgers.

“For those who personally know me, I have been making this recipe for at least once a month for the past several years.  It was introduced to me as a child by one of my parents’ friends.  His name was also John, so we called them ‘Big John’s Daddy Burgers.’  It started out pretty much like a meatloaf patty grilled on the BBQ pit.  Slowly over the time I added a little bit of this and a little bit of that.  In college, I realized how great they were with beer and as an excellent remedy for hangovers.

“Just recently, I have discovered the importance of the role of condiments that are served with the burger. My personal preference is to melt Velveeta slices over it with King’s Hawaiian Rolls.  Another suggestion is to try it with your favorite BBQ sauce instead of ketchup, finished with lettuce, tomato, and onion.  This is a definite must try recipe while the weather is nice.  Have fun.”

Ingredients

  • 1 onion, chopped small
  • 4 cloves garlic, minced
  • 4 tablespoons Worcestershire sauce
  • 1 each green bell pepper, chopped small
  • 2 large egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup crackers (Ritz), crumbled
  • 2 teaspoons hot sauce
  • 2 pounds ground beef chuck
  • 1-12 ounce can beer

In a large bowl, add the onion, garlic, Worcestershire sauce, bell pepper, egg, salt, pepper, crackers, and hot sauce. Mix well. Add the beef and combine with your hands or a wooden spoon until evenly distributed. Form into desired size patties. Place the patties on the grill and cook 5 minutes; turn over. Cook until desired doneness. The beer in this recipe is for pure enjoyment; oh yeah, if the grill starts to flame up on the burgers douse it with a little beer to put the fire out.  This will also create steam and flavor the burgers slightly. Makes 8-10 servings.

——————————————————————————————————————

Send us a photo of your Daddy Burger and we’ll post it. Happy eatin’! Go Cats!

Sep 27

Looker of the Week

Posted by: Nate Lowe at 2:33 pm | Leave a Comment (4)
Category: Looker of the Week

With the Gators handing UK its first loss of the season this past weekend, the armchair quarterbacks across the Big Blue Nation came out in droves. Let’s rehash some of those infamous lines that you have either heard or said:

“I’ve been patient long enough with Hartline. He sucks!”

“Our defense was terrible. How could we not contain Burton in the Red Zone?!”

“Joker obviously didn’t have a good game plan.”

“Why don’t we just run the Wild-Cobb every play?!”

Sound familiar? These and other more colorful lines have been widely circulating across the blogosphere today, and I’m sure they’ve made appearances around the old water cooler as well.

I’ve always been amazed when people throw the team, or specific individuals, under the bus when their exceedingly high and unrealistic expectations are not met.  It was Florida for goodness’ sake. Let’s face it, we were beat fair and simple. There’s no need to make excuses or to create scapegoats for why we lost. We still have a ways to go before we are on the same level as programs like Florida, and until that time, we should take such losses, even if they are by 34 points, as learning experiences.

Let me also note that a large part of beating a team that you haven’t won against since 1986 is “luck.” All the other facts were not in favor on Saturday night, and a little luck would have made a huge difference, I think. However, I did think for a moment that luck was on our side when big ole Ridge Wilson intercepted Brantley’s pass early in the 2nd quarter; yet, another lost opportunity. Oh well.

Let’s not be discouraged, my friends. We will prevail over Ole Miss this weekend. If we don’t, well maybe then you armchair quarterbacks will actually have a little truth in your claims. But, until that time, stay on the couch and keep your mouths shut! Go Cats!

As always, if you have a good candidate for “Looker of the Week,” please let us know.  And remember, refrain from making dim-witted remarks and/or engaging in ludicrous acts, or you may just be our next “Looker.”  Cheers!

Sep 23

TGR Grillin’ with Chef Jon

Posted by: Nate Lowe at 3:30 pm | Leave a Comment (0)
Category: Tailgatin' Recipes

(courtesy of samlagrassas.com)

In light of last week’s “exotic” recipe, Chef Jon has decided to keep it more realistic for this week. Now I know some of you may be thinking, “How ’bout alligator, since we’re playing Florida and all?” While it would be much easier to purchase than kangaroo, particularly if you’ll be in Florida this weekend, Chef Jon said he’d rather see any “gator eatin'” be done on the field. Personally, I’m glad he did, because this week’s recipe sounds pretty tasty—Cuban Pork Sandwich.

“I first came across this sandwich when two of my college buddies and I decided to travel to Florida one week around spring break. We didn’t have a lot of money, naturally, and we decided that drugs and beer were more important than food. Anywho, along the way we stopped at this roadside shack and had these sandwiches. They served hot boiled peanuts and salt & vinegar chips. Mmm good!”

“I later found out that this sandwich originated in Cuba. Immigrants introduced it to the Miami scene after washing up on shore trying to flee the country from good ole Dick Castro. It was eaten as a midnight snack after a long night of dancing and partying. I’m really hoping everyone in the Bluegrass State can enjoy one of these after a day of drinking and a Wildcat victory on Saturday.”

Here, here, Chef. Enjoy!

Ingredients for Pork Preparation:

  • (1) 2 to 4-pound pork shoulder roast
  • 1 head garlic — about 10 to 15 cloves
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1 cup orange juice
  • 1 cup minced onion
  • 2 teaspoons oregano
  • 1/2 cup olive oil

Mash garlic, salt, and peppercorns into a paste in a medium mixing bowl. Stir in orange juice, onion, and oregano. Let mixture sit at room temperature for 30 minutes. Heat the olive oil in a 2-quart saucepan until hot. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade! Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for 2-3 hours. Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.

Ingredients for Sandwich:

  • 3 thin slices of ham (preferably Boar’s Head brand)
  • 3 thin slices roast pork hot or cold
  • 3 thin slices of Swiss cheese
  • 3 or 4 slices of pickles
  • 2 tablespoons spicy mustard
  • 2 tablespoons butter, soften
  • 6” hard crusty bread (French bread)

You should be using fresh, crusty bread, but you can always use a loaf of French bread and cut it in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. Add your Swiss cheese and then a few pickle slices. Spread butter on outside of bread. Place the sandwich in a skillet or on a hot iron until the cheese is melted. Be sure to use a heavy kitchen object like another skillet and place on top of sandwich while cooking. [Note: Never use a panini grill. They simply don’t heat sandwiches evenly, and a real Cuban sandwich doesn’t have little lines grilled into it.]

——————————————————————————————————————

Send us a photo of your Cuban delight and we’ll post it. Happy eatin’! Go Cats!

Sep 20

Looker of the Week

Posted by: Nate Lowe at 4:01 pm | Leave a Comment (3)
Category: Looker of the Week

(Jamie Squire/Getty Images)

Oh Brett Favre, let’s be honest, your future looks quite grim;

Your Vikings are now 0-2, which makes your chances of making the playoffs very slim.

To be exact, one sports writer put your chances at a mere 13 percent;

Boy, this has to hurt your pride and ego, even just a little bit.

With all of the drama that seems to unfold when you tend to make a decision;

Maybe all of that hype would be here to stay if you could just go throw with more precision.

C’mon, Brett, four interceptions in two games has not met our expectations;

We want to see more touchdowns and on-field celebrations.

Could it be your offensive line or receivers, or even your coach Brad Childress?

I dunno, I’m no expert, but what I can say may go against your interest.

See, I think you should consider “spending more time with your family,” as the saying goes;

Before this season gets out of hand and all of your flaws become exposed.

So, I wish you the best of luck this Sunday, even though your future may be bleak;

But, until that time, my friend, you are our “Looker of the Week.”

As always, if you have a good candidate for “Looker of the Week,” please let us know.  And remember, refrain from making dim-witted remarks and/or engaging in ludicrous acts, or you may just be our next “Looker.”  Cheers!

Sep 16

TGR Grillin’ with Chef Jon

Posted by: Nate Lowe at 1:00 pm | Leave a Comment (2)
Category: Tailgatin' Recipes

(courtesy of figandcherry.com)

For this week’s tailgating recipe, Chef Jon has focused again on the opposing team’s mascot. In this case, the Zips. As Fertig noted yesterday, “Zips” is apparently short for zippers, which is some crazy breed between a kangaroo and a jackal.

In light of the kangaroo part of the Zips, Chef Jon has decided to provide us with an exotic recipe—Grilled Kangaroo Tenderloin Skewers with a Apricot Whiskey BBQ Sauce.

“Believe it or not,” he said, “kangaroo meat is very tasty and lean in fat. I’m not sure how well it fits into the American tailgating experience, but I did a little research and found that there is an awful lot of tailgating before rugby and soccer games in Australia, where kangaroo is very popular. I also found out that many Aussie’s enjoy bourbon at sporting events, particularly Maker’s Mark.”

There you go, folks, this recipe may relate more to the Bluegrass State than you think. Unfortunately, Chef Jon said that kangaroo meat is a bit pricey and it may be difficult to find it at your local grocery store or meat market.

“You typically have to online to get kangaroo in the U.S.,” he said. “One place you can try is Exotic Meats USA. If you’re willing to spend a couple hundred bucks, you can get plenty of meat and have it shipped to you within a few days.”

Just in time for the game this Saturday, eh? Enjoy.

Cooking Time – 1 hour 15 minutes

Preparation Time – 10 minutes

Ingredients

  • 1 package of 10” bamboo skewers
  • 1 pound  kangaroo meat, preferably tenderloin or striploin
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 3/4 cup tomato paste
  • 1 1/2 cups water
  • 1/2 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 1/2 cup apricot preserves
  • 1/2 cup whiskey
  • 1/2 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon mustard powder
  • 2 teaspoons cayenne pepper

In medium saucepan, heat oil on medium high heat. Add onions and saute until softened, about 5 minutes. Add the rest of the ingredients, stirring to combine. Bring to a boil, and then reduce heat and simmer uncovered for one hour to one hour and fifteen minutes, or until mixture has thickened. If desired, puree barbeque sauce in blender until smooth.

While BBQ is cooking, cut kangaroo into 1 inch cubes and place about two ounces of meat on each skewer. You should have approximately eight skewers. Season skewers with a small amount of vegetable oil, salt, and, pepper. Place on the grill. Cook to desired temperature. Right at the last minute brush BBQ on all sides of the skewers, don’t add too soon or the meat will burn.

——————————————————————————————————————

Be sure to check out Chef Jon’s recipe from last week. Send us a photo of your ‘roo skewers and we’ll post it. Happy eatin’! Go Cats!

Sep 13

Looker of the Week

Posted by: Nate Lowe at 2:00 pm | Leave a Comment (3)
Category: Looker of the Week

Davidson in his most favorite pose (Whig.com)

It’s September, which means that baseball is nearly at the end of its season and football is beginning to take precedent in American sports for many fans. Of course, this doesn’t mean that baseball has already lost its most colorful moments of the year. Take, for example, the recent game last Tuesday between the St. Louis Cardinals and Milwaukee Brewers in Milwaukee’s Miller Park. What happened during that game, at that park, and on that night  was despicable; we, as sports fans, should all be outraged for the events that unfolded in the city where Jeffrey Daumer once called home. And once again, as I previously commented on a few months ago, what happened had nothing to do with any one player, coach, or even the game itself. Instead, our attention was turned to an umpire—good ole Bob Davidson.

Go ahead and Google Mr. Davidson.  What did you come up with?  Nothing but a tremendous amount of disappointment from all corners of the sports world for that man, right?  Well, he deserves it.  In case you missed it, Davidson went on an all out testosterone-filled, self-fulfilling act of ejecting three people, folks, from what has now become a very memorable game.  That’s right, I said three people, and he received some assistance from one of his crew members, who threw out Brewers’ manager Ken Macha in the second inning.

After the stage had been set for Davidson after Macha was ejected, Davidson ejected Cardinals’ pitching coach Dave Duncan, Brewers’ center fielder Chris Dickerson, and Sean Ottow, some guy who was sitting in the seats behind home plate.  The latter completed what one blogger referred to as the “superfecta.” Well, I suppose it was a good night for horse racing fans.

Apparently, in the seventh inning, Davidson had enough of Ottow’s heckling of Cardinals’ catcher Yadier Molina (who is a tremendous backstop, by the way). Davidson said in at least one account that he believed Molina was going to go after the fan if he had not intervened, because Ottow made several homosexual slurs toward Molina. What? Where in the rulebook is that allowed?  Well, according to the Major League Baseball rulebook, such a stunt is not allowed. In fact, umpires are only allowed to eject fans if they come onto the playing field.

Davidson has a history of making such tremendously bad calls or terrible decisions with regard to the game. Hell, just this year, he had another memorable poor performance on the diamond. Remember that blown call he had in the Phillies-Marlins game, which costs the Marlins the game? According to one sports reporter, “…if [we] listed every call that Davidson got wrong [we’d] be typing for the next 48 hours at least. He’s a disgrace to the game and has been for many, many years. Baseball people laugh at him.” Them some harsh words, my friends.

In other “looker” news, Virginia Tech has failed to meet pre-season expectations of many college football analysts by going 0-2 this past weekend. They fell to the nationally known super power James Madison Dukes by the score of 21-16. Although it put JMU on the map, it pretty much ended VaTech’s hope for a BCS bowl in January. In addition, Boise State is (once again) screwed from making it to the national championship if they go undefeated during the regular season again this year. I don’t know whether to chuckle or feel sorry for the Broncos.

(AP Photo, The Roanoke Times, Justin Cook)

As always, if you have a good candidate for “Looker of the Week,” please let us know.  And remember, refrain from making dim-witted remarks and/or engaging in ludicrous acts, or you may just be our next “Looker.”  Cheers!