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Sep 21

Grillin’ In the Red Lot With Chef Jon: Tangy Shrimp and Artichoke Spread

Posted by: Ryan at 10:49 am | Leave a Comment (0)
Category: Tailgatin' Recipes

The great folks at Cholula have asked us to deliver a recipe to the TGR fan base that incorporates their hot sauce and tailgating. What better way to spice up a dish is there than hot sauce?

Honestly, I use Cholula in a variety of things.  I think it’s the best when used as an accent flavor.  Kicking up a marinade, throwing in a splash right at the end of a big ole pot of chili, salsas, dips, spreads, etc.  This recipe is fairly simple and would be great for the tailgater enthusist.  You don’t necessarily have to use shrimp.  Chicken, pork, or beef could be great substitutes.  I have notcied that Cholula is slightly more expensive than your regular hot sauce, but well worth the value in terms of flavor delivery.


  • 1/2 pound 26-30 count shrimp, peeled and deveined
  • 3 tablespoons of vegetable or canola oil (melted butter works best if not dieting)
  • Dash of Cholula hot sauce, as much as desired
  • 1-16 ounce can of artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup cream cheese
  • 1/2 shredded Parmesan cheese
  • 1/4 teaspoon ground lemon pepper
  • 1 tablespoon Cholula hot sauce, as much as desired
  • 2 tablespoons chives, chopped


Preheat grill.  Place shrimp in a bowl and add vegetable oil plus the dash of Cholula sauce.  Add a pinch of salt & pepper to season.  Skewer shrimp and place on the grill until cooked all the way through.  About 4-5 minutes on each side. Let the shrimp slightly cool and roughly chop them into chunks.  Place in medium sized dutch oven or sauce pot.  Add artichoke hearts, mayonnaise, cream cheese, parmesan cheese, lemon pepper, and Cholula hot sauce.  Cook for 10-15 minutes, stirring occasionally until hot and cheese is melted.  Cook time may vary depending on the temperature of the grill.  Right before serving add chives, season with salt & pepper.

Serve hot with crackers or tortilla chips

Makes about 3 3/4 cups.

Who plans on givin’ this one the good ol’ college try in the red lot on Saturday when the Cats take on Florida? If you do holler at me!

Jan 6

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 2:50 pm | Leave a Comment (0)
Category: Tailgatin' Recipes

Folks it gives me great pleasure to conclude this year’s UK football season with another fine recipe by Chef Jon. As thousands of fans travel to the historic southern city of Birmingham to watch our beloved Cats take on Pitt, it will be important as always to eat well. Of course, this also includes those of us who will remain the Bluegrass State, among other locations, to watch the game. In light of the dirty south and great food it beholds, Chef Jon has prepared Succotash for this final week’s entree. His thoughts on the dish:

“I decided to do this recipe for a few different reasons. First off, it’s a traditional southern dish and since we are visiting the deep south this weekend, why not bust out a little down home cooking for all the TGR fans out there. Secondly, this dish derives from many different ingredients throughout the world and then thrown all together to form one team. I say this because a football team, or any other team for that matter, is formed from a large number of people scattered all throughout the world. These people work together much like the ingredients in the Succotash to create one damn good team. Kentucky will need to follow such a proclamation on Saturday to prevail over the Panthers.”

Chef followed-up with a final reason for the timing of this dish, which I must admit is undoubtedly my favorite.

“Lastly, this Saturday is Nasty Na8’s birthday, and if I recall, he was really pumped about it when I first introduced this one to him. Happy Birthday, little (yet bigger) brother!”

Here, here. Well, it looks like I’ll be eating well for the game on Saturday, and I’m sure there will be a few drinks involved, too! Until next season, my friends…


  • Quarter pound of bacon, diced
  • 1 each yellow onion, chopped
  • 4 each celery ribs, chopped
  • 1 each green bell pepper, chopped
  • 1 each red bell pepper, chopped
  • 1 tablespoon garlic, chopped
  • 1 each zucchini, diced
  • 4 each roma tomatoes, chopped
  • 1 teaspoon Worcestershire
  • 2 pounds of fresh lima beans, blanched (frozen for this ingredient is acceptable)
  • 2 pounds of fresh okra, sliced
  • 5 each ears of corn, cut and scraped from cob
  • 2 tablespoons butter
  • ¼ cup parsley, chopped

In a large two handled pot, add bacon on medium to high heat. Cook down bacon until crispy and golden brown. Add onion, celery, two bell peppers, garlic, and tomatoes. Cook slowly until tomatoes start to breakdown. Avoid any browning on the vegetables. Add remaining ingredients except butter and parsley. Cook until all vegetables are tender. Remove from heat, stir in butter and parsley. Season with salt and pepper.

Yields:  6-8 servings

Nov 25

Grillin’ in the Red Lot with Chef Jon

Posted by: Ryan at 3:10 pm | Leave a Comment (9)
Category: Tailgatin' Recipes

I thought I’d switch it up a little and make something on the grill. To remind us how sweet it will be to indulge in sweet victory on Saturday.  I don’t know if any of you are aware but when I spent a year in Memphis, (TN) I found out that Elvis Presley’s fat ass enjoyed toasted peanut butter and banana sandwiches.  This is my take on it with a classic campfire recipe twist.

Slice banana about a ¼ inch thick the length of each graham cracker.  Place sugar on a small plate and roll banana in sugar on both sides to coat.  Place banana slices on the grill and cook until golden brown or caramelized turning every couple of minutes.

For each s’more, top one graham cracker square with one candy bar half, one marshmallow, two slices of banana, one candy bar half, and another graham cracker square. Repeat with remaining graham crackers, candy, banana, and marshmallows. Center one s’more on each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill 4 to 5 minutes in covered grill. This recipe should make 2-4 servings depending on your appetite.

¼ cup granulated sugar
1 each ripen banana
4 each graham broken into halves
4 each peanut butter cups
4 each jumbo marshmallows
4 sheets heavy duty aluminum foil


There you have it, folks. If you’re still reading, please give me a “Hell yeah!” in the comments section. Happy eatin’! Go Cats!

Chef Jon

Nov 18

Grillin’ In The Red Lot With Chef Jon

Posted by: R.A.Pedigo at 7:40 pm | Leave a Comment (0)
Category: Tailgatin' Recipes

Your boy and mine, nasty N8, is off in rainy San Francisco to attend a couple of fabulous musicals and to serve as grand marshal of a parade.  I have no idea what the musicals are or what kind of parade N8 was invited to, but I have my suspicions. Luck for you, his completely heterosexual brother, Chef Jon is in the house and ready to treat you with another delicious recipe. This week the good Chef is providing us with a wonderful addition to anyone’s holiday menu.  My family normally fries up a couple of state birds for lunch instead of turkeys, but to each is own.  Take it away Jon!

Well this is the last recipe of the season and why not finish it with a bang.  It’s that time of year when every Emerial Lagasse wanna be pulls out the turkey fryer and attempts to burn a portion of his/her house down.  Well folks, I’m gonna give you a crash course in frying turkey 101, but since we are broadcasting to the big blue nation we are going to switch it up a little bit and bust out some good ole fashion Kentucky Fried Chicken.

The process is the same for frying any kind of poultry.  The first thing you need to decide is what kind of bird are you going use.  Next, how are you going to season it.  And finally, what is the proper cook time for that melt in your mouth goodness.

We will be using bone-in chicken breast.  I like to keep the bone on the breast to keep it from drying out and to enrichen the flavor.  The breading of the chicken is one of the main keys to success.  Feel free to start with this recipe and explore other options each time after.  You may want to add a bit more spice or create a thicker crust.  The possibilities are limitless when it comes to cooking.  The hardest part when cooking poultry is to determine when its done.  A few things to look for:  if using a thermometer(recommended) make sure it has an internal temperature of at least 165 degrees at the center most part of the meat or behind the thigh area, when pronged the juices should run clear no sign of blood,  meat should be opague and cooked through.

A general rule of thumb is to make sure your poultry is completely submerged, oil temperature is at 350 degrees, and to cook 4 minutes for every pound of meat.  So if you have a 10 pound turkey, it will take about 40 minutes to fry.

Nov 11

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 3:45 pm | Leave a Comment (2)
Category: Tailgatin' Recipes

Well, folks, the time has finally come, it is the last home game of the football season. This is usually a bittersweet time of the year for me, as I’m sure most of you will concur. It is a time of sadness and disappointment, as another UK football season is near its end; one that may often be referred to as a “what could have been” season. On the other hand, however, it is also the time of year in which basketball season begins, as we will get to see tomorrow night.

As I have mentioned before on this site, it is times like these in which I tend to indulge myself in humor…and maybe some beer, food, and good company. Now that’s a combination that will uplift the spirits of any man! This takes me to our recipe for this week from the great Chef Jon: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze. Try saying that five times fast!

Regardless of whether you can pronounce its name correctly, you can bet your sweet bippy this recipe will set you right. Here are Chef’s comments:

“This recipe is an old appetizer that I use to make at one of my former restaurants. The only difference is that I add sherry vinegar and sausage to kick it up a notch. This can be a great item for any meal, appetizer, salad, or even an entree’. I recommend grilling some sliced baguette or garlic bread to go along with it; maybe even a nice homemade potato salad.”


  • 3/4 c. olive oil
  • 4 each fresh garlic gloves, chopped
  • 2 T. fresh thyme, chopped
  • 5 tsp. smoked paprika
  • 4 tsp. Sherry wine vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, de-veined
  • 12 1-inch-long pieces andouille cooked smoked sausages (about 16 oz.)
  • 12 cherry tomatoes

(Be sure to soak 10-inch wooden skewers in water for at least an hour, to prevent burning while on the grill.)

Whisk oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving. Alternately thread shrimp, sausage pieces, and cherry tomatoes on 10-inch skewers. Arrange skewers in a large container and pour the other half of glaze over top of shrimp. Cover and marinate for up to two hours. Brush skewers on both sides with glaze from large container. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.


There you have it, folks. If you’re still reading, please give me a “Hell yeah!” in the comments section. Happy eatin’! Go Cats!

Nov 4

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 1:40 pm | Leave a Comment (0)
Category: Tailgatin' Recipes

With the regular season nearing its end, your chance of preparing one of the most delectable dishes at your tailgating party is dwindling as well. Well, to assist you in achieving this feat, for this week, Chef Jon has provided us with one of most resounding tailgating recipes known to man: BBQ Pork Ribs. That’s right, folks! Is your mouth watering just thinking about it? You damn right it is!

Out of curiosity, I was forced to ask Chef, “Why this recipe and why now?”

“Well, this is a recipe that I’ve been making for years,” he replied. “I thoroughly enjoy making it each time, because I always make my ribs a little bit different. See, the method and ingredients are the same, but the flavor and texture can vary depending on how you control your flame. Plus, with the two disappointing losses in recent weeks, I knew we needed a big time recipe this week to bring us back. There’s nothing like some damn good food to get you going at your favorite tailgating circle!”

Here, here, Chef, I will definitely have to agree with you on that one. With kickoff at 12:30 PM, you better get to the Red Lot early for this one. Here are Chef’s tips on preparing your ribs:

“Take a tip from the Chef, when making ribs, or most smoked items for that matter, remember ‘slow and easy.’ Give yourself plenty of time to allow the smoke flavor to absorb into the meat. You can have more smoke flavor by adding more wood chips and/or simply cooking it for a longer period of time. If you cook your ribs for a couple of hours and they are still not tender, crack open another beer and let ’em keep cooking until you achieve the proper texture. Be sure to brush some of the BBQ sauce on the ribs about 10 minutes prior to eating them.  This will caramelize on the outside and form a nice glaze.”


BBQ Sauce:

  • 1/3 cup chopped onion (1 small)
  • 1 clove garlic, minced
  • 1 Tbsp. cooking oil
  • 3/4 cup bottled chili sauce
  • 1/2 cup lager beer
  • 1/4 cup honey
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. yellow mustard


  • 3 Tablespoons Spanish paprika
  • 2 Tablespoons ancho chili powder
  • 2 Tablespoons chili powder
  • 1 Tablespoons ground coriander
  • ½ Tablespoon ground cumin
  • 1 Tablespoons kosher salt
  • 1 Teaspoons ground black pepper
  • 3 Cups wood chips (hickory, mesquite, or applewood)
  • 2 racks pork ribs (3 pounds each)
  1. For the BBQ sauce, in a medium saucepan, cook onion and garlic in hot oil over medium heat of the grill or portable burner until tender. Stir in chili sauce, beer, honey, Worcestershire sauce, and mustard.  Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
  2. For the ribs, stir spices together in a medium bowl.
  3. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
  4. Rub each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover and grill about 1 1/2 hours, adding chips every 20 minutes.


There you have it, people. Get to the Red Lot early, enjoy some good ribs and good company, and watch the Cats pummel Charleston Southern. Send us a photo of your ribs and we’ll post it. Happy eatin’! Go Cats!

Oct 28

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 4:30 pm | Leave a Comment (1)
Category: Tailgatin' Recipes

When Chef Jon first presented his recipe to me for this week, I immediately thought it was original and timely; the former because I’ve never thought of apple cider and chicken wings together, and the latter because the recipe coincides well with the end of October.

Chef’s Spiced Apple Cider Wings speak for themselves, folks. In fact, he only provided a few comments for this dish. “This recipe is kind of a two-in-one bonus, ” he said. “You can first make a warm fall cocktail to drink while you are preparing this one.  Feel free to also make it sweeter or spicier to suit your taste buds.”

Have fun with this one, ladies and gentleman. Enjoy!


  • 2 each 64-ounce Bottles Apple Cider
  • ½ cup Orange Juice
  • 4 each Cinnamon Sticks, Broken in Half
  • 2 tbsp Dark Brown Sugar
  • 2 tbsp Lemon Juice (two each)
  • 1 tbsp Lime Juice (one each)
  • 4 each Whole Cloves
  • ¼  tsp ground Allspice
  • 1 ½  cup of Kentucky’s Finest Bourbon
  • 4 lbs Chicken Wings (24-30 pieces)
  • ¼ cup Honey
  • 1 tsp crushed red chili flakes

Combine cider, orange juice, cinnamon sticks, sugar, lemon juice, lime juice, cloves and allspice in a large pot. Bring to a boil over high heat. Reduce heat to medium and simmer 30 minutes. Strain cider and discard spices. Stir in bourbon and serve hot. Makes about 3 quarts cider.

Now take one-fourth of the cider, let it cool completely and place in a one gallon zip lock bag with the chicken wings.  Add salt and pepper to flavor. Let marinade for two hours or more if time allows.

Next, put another ¼ of the cider in a sauce pot on the hottest part of your grill along with the honey and chili flakes.  Reduce to a syrup-like consistency.  This will be your glaze for the wings. Once wings are finished marinating, place them on the grill and cook until juices are clear and no pink is seen, or to a temperature of 165 degrees.

Remove from grill and toss wings with glaze.

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.


  • 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!”


  • 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

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!


  • 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!