Up next in 10
Best Tailgate Food | My Top 5 Must Have Appetizers to WOW a Crowd!
2K views
Jan 22, 2025
Printable recipe below! Need some ideas on what game day food to whip up this fall? Whether you're throwing an epic tailgate or just a party, these appetizer are a must make for your crowd. Original Videos: Pig Shots Pork Belly Burnt Ends Poutine Candied Bacon Smoked Queso Used in this video: Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/tailgate-appetizer/
View Video Transcript
0:00
[Music]
0:02
you throw this in hard Ain you I can
0:04
tell we looking at your
0:07
face football time is here it is and
0:09
what we have got the best players on the
0:11
field for all the appetizers we do to
0:13
make you the hit of the tailgate time or
0:16
any party you ever been to going to
0:18
score a
0:19
[Music]
0:23
touchdown whether you're looking for a
0:25
good tailgate recipe or the best
0:27
appetizers ever we have went back and I
0:30
have chosen my top five favorites that
0:32
will get you through the football game
0:33
or any appetizer at any party you ever
0:36
had first to come out on the field and a
0:38
HomeTown favorite and a crowd pleaser
0:41
Port belly burnt
0:42
[Music]
0:45
in now when we did this video we did
0:48
went back and we used pork belly but
0:50
when you're ordering a pork belly one
0:52
thing that I didn't emphasize enough in
0:54
that video before is make sure you look
0:56
at the lean to Fat ratio and if you've
0:58
got really a whole bunch of fat on the
1:00
top of that let's trim a little bit of
1:02
that off but don't get it all because
1:04
that juiciness that flavor is going to
1:05
render down up in all that bacon and oo
1:07
it's going to be so good ain't that a
1:09
pretty piece of hog meat laying right
1:12
there it's about 3 and 1/2 lbs it is and
1:14
that's what I recommend starting with
1:15
this and just slice all the way across I
1:18
think there might be a bite right here
1:20
at the end of this deal beig I ain't for
1:22
sure but we'll make sure that all of you
1:25
get to try this out turn your back
1:28
around and we're just going to keep Cub
1:30
it about the same size as this is right
1:32
here just cut straight across we're
1:34
going to start with our rib rub and I'm
1:36
just going to put about yo much in there
1:38
and then we're going to add some more
1:40
coarse ground black pepper cuz I think
1:41
we need it now our rib rub does have
1:44
some brown sugar in it but folks we're
1:45
going to need a little more so we're
1:47
going to put some of that in there let's
1:49
go to sprinkling and go to rubbing in so
1:52
make sure everybody gets some of this
1:54
stuff now with that we're going to need
1:55
a wire rack because I want that to be up
1:59
off there to get some
2:01
circulation so now just go lay them on
2:04
here any way you want I'm going to try
2:07
to leave a little room in between each
2:09
one of them so there's no overcrowding
2:12
but if they're touching it ain't going
2:13
to hurt I think what this really needs
2:15
to make it even better is we're going to
2:17
cube a stick of butter up but you got to
2:19
be in the exact right spot for the lid
2:23
to shut oh and we got lucky the first
2:26
time we're going to cook at a
2:28
temperature of about 255 260° long in
2:31
there it's probably going to cook about
2:33
2 hours and 45 minutes because I need
2:36
that internal temperature of that bacon
2:38
to be about 170 175 let's get them over
2:41
here to the table we are going to add
2:44
some more stuff to
2:46
them another stick of butter some more
2:50
brown
2:52
sugar make sure you get her sealed up
2:54
tight going to let it go for 1 hour then
2:57
we going to add a glaze to it oh my gosh
3:00
y'all will be W to show up for this
3:01
remember have a big spot where you're
3:03
tailgating cuz you're going to draw a
3:04
crowd with
3:05
[Music]
3:19
this we're going north of the border
3:21
with this new take on cheese fries
3:24
[Music]
3:27
poutin and from the comments that we got
3:30
from this video you've got to have the
3:33
real squeaky cheese but you got to make
3:35
like a rue that goes with this cuz you
3:37
got to have that richness in that gravy
3:39
and when you toss it all back together
3:42
with them fries that are golden and
3:43
crispy most valuable player has just
3:45
stepped up here he is and he has scored
3:48
what a pick six and a touchdown y'all
3:50
heard that song North to Alaska we're
3:53
going north the rush is on first thing
3:56
we're going to start up with is get that
3:57
cast iron skillet over here on about Med
3:59
ium heat and melt us one stick of butter
4:02
in there so about a four of a cup of
4:04
flour in Canada they use a mixture of
4:09
beef broth but also to that beef broth
4:13
chicken broth as well little corn starch
4:16
little water just going to add about
4:18
half of it to start off with to see if
4:20
we can get this thickened whether it
4:22
meets Majors approval but this gravy is
4:25
Silky Smooth it is normally you would
4:28
just fry the potatoes and you'd be done
4:30
but I want to make them crispier than
4:32
that and I've learned that I really love
4:35
some corn Masa we're going to add a
4:37
little chili seasoning to it I don't
4:39
think we've had enough butter in this
4:41
recipe you don't think so I don't think
4:42
so so I had two sticks over here melting
4:46
we're going to pour right in
4:48
here now you have what are you using a
4:51
pound of does it have to be the extra
4:53
Krispy fast food that you see no you can
4:55
just get regular shoe string potatoes or
4:57
you can cut your own but if you're doing
4:58
it make sure it's a rough potato so we
5:01
going to put some in this
5:03
butter let's get them over here in that
5:05
Masa and chili powder and give them a
5:08
coaton we're going to put them right
5:09
there till we can get the rest of them
5:11
in there well we got the first round
5:13
done there but it's time to double bti
5:16
it is so back in the butter it is and
5:18
this is just like anything else you fry
5:20
I think you need to let these set a
5:22
minute before they actually go back in
5:24
the fry
5:26
[Music]
5:28
oil old is ready to go we have heated to
5:31
a little over 350 about 355 that's where
5:34
I like to start because these cold fries
5:36
is going to slow it down a little so
5:37
we'll check that temperature
5:38
periodically I like to sort of get these
5:41
shake off any excess it might have and
5:43
don't just throw them in there sort of
5:45
drop them in there gingerly you want to
5:47
stir these around occasionally and you
5:49
want them to get really good and golden
5:51
brown and crispy make sure you got a
5:53
wire rack something you can drain them
5:56
on for just a minute and then we'll go
5:57
to warming that gravy back up we are
5:59
getting those so close so let's talk
6:01
about cheese Shen you're a cheese curd
6:03
fan right I love cheese
6:05
[Music]
6:10
[Applause]
6:11
[Music]
6:14
[Applause]
6:16
[Music]
6:23
curds next up the number one adult candy
6:26
that's ever been invented what are we
6:27
talking about candied
6:30
[Music]
6:33
bacon and get thick sliced I'm not
6:36
talking about that stuff you can put up
6:37
here and read the newspaper from we put
6:39
this in salads you can put it in a
6:41
sandwich you can put it on top of a
6:43
hamburger put it in your pocket people
6:45
we want to know what you got in there
6:47
it's not beef jerky it is candied
6:49
bacon is that is that bacon I smell hey
6:53
it is the best thing so easy we're going
6:55
to walk you through every bit of it see
6:57
right there thick cut some woer sh show
7:00
what's your sister sauce that's what
7:02
everybody tell me to call it and we
7:03
going to use whatever was in the bottle
7:06
now I want you to just go ahead and just
7:07
rake them jalapenos over in there and
7:10
then we just going to stir it around the
7:11
bottom of the pan so just get you some
7:14
in there and then we want you to just to
7:16
just mash them around get all that
7:18
goodness in there we're going to let it
7:19
sit in the ice box about 45 minutes get
7:22
the light brown sugar dumper in there
7:25
over here on this side we have some
7:26
onion powder and some garlic powder but
7:29
guess what can't puts in his also a
7:31
little bit of cinnamon cuz we're talking
7:33
about candied bacon you can go ahead and
7:36
add your coar gr black pepper or you can
7:39
sprinkle it on at the last me I do
7:42
neither I go half in oh half out if
7:47
you're doing this in the house I'm going
7:48
to go ahead and tell you go ahead and
7:49
preheat that oven to about 375 let's go
7:52
ahead and take this hog out of there you
7:54
can shake him so go ahead and layer out
7:57
here because we need to get everybody in
7:59
their position ition I'm going to start
8:01
with the seasoning we mix up and I just
8:04
need you to sprinkle just right down the
8:06
center come all the way down through
8:08
there all the heat's on this end okay
8:11
now you could cook this over direct heat
8:14
but H you going to burn it up too quick
8:16
so I just need you to go down here and
8:18
lay it on this end we're going to put
8:20
these on there we're going to look for a
8:21
cook time close to 20 to 25 minutes
8:25
[Music]
8:41
the bacon is about to be served we have
8:44
bacon s look like you're right there and
8:48
here is the
8:49
dooker where where's my little favorite
8:52
major Mage Mage Mage there you go we'll
8:56
save one for later oh my God Jesus than
8:59
thank you for a beautiful day and the
9:01
ability to cook and I'm going to tell
9:03
you what Jesus themap us out of the
9:05
garden are sort of hot something you
9:07
find at every party but we're making
9:09
this even better smoked
9:11
[Music]
9:15
queso folks we're having four different
9:17
kinds of cheese that goes in this smoke
9:19
queso but also meat I use some leftover
9:23
chuck roast that I had come off the
9:25
smoker but you could do this with
9:27
leftover brisket leftover pork butt you
9:30
could even put ground beef in there one
9:32
thing I found out from viewers on this
9:34
video when we did it before too is can
9:35
you do this in the house you can put all
9:38
this in a crock pot turn it on low let
9:40
it all come to a really good smooth
9:42
goodness and you're in good shape but
9:44
I'm talking
9:46
pablanos and jalapenos this will take
9:49
all dependent on your heat Source
9:51
anywhere from about 15 to 20 minutes we
9:53
have some Monteray Jack and some
9:55
mozzarella that I smoked been setting in
9:57
the ice box about maybe a week little
10:01
more intense flavor gets to just mellow
10:03
out as it rest in there and we going to
10:05
put all the cheese over here on this
10:07
side that's a half a block of Vita okay
10:11
and I just need you to chop this up on
10:12
the same level so if you didn't have a
10:15
dutch oven what would you do this in you
10:17
could put this in a deep full pan you
10:19
know where you wouldn't have to be
10:20
making no mess in the oven let me get
10:22
them Peppers off there cuz they need to
10:24
participate in this deal as well ain't
10:27
them some pretty little things I mean
10:28
look at all that good color we got you
10:31
can use your a Walmart sack Ziploc bag I
10:33
don't care but remember I told you it
10:35
had to have a spritz of water who that's
10:38
a spritz right there and then all you
10:40
got to do just chunk them in there mhm I
10:44
need you just to shake it around there
10:45
on them and we're just going to let them
10:47
sit there in the sauna room and just go
10:49
ahead and sweat it on out about a 2 and
10:52
1/2 lb certified Angus beef chuck roast
10:55
so you can see how it's chopped and
10:57
that's
10:59
and it smells good too so he is a
11:01
contestant in this show rotail I'm just
11:04
going to dump it in there right here on
11:05
this side so let me set this right here
11:08
let's get these Peppers up here and I
11:10
need you just to give them a little love
11:13
and then you can just take it scrape it
11:15
and then just give them a chop diced as
11:18
big little small as you want them so we
11:20
got all our contestants in there we do
11:22
so let's just go ahead and let's just
11:23
add about half of this can of broth to
11:25
it just make sure everybody's got a
11:27
little that love let things blend a
11:29
little and then we'll mix it that is a
11:31
beautiful picture right there to me
11:33
that's what you call love in a dutch
11:35
[Music]
11:52
oven that chip it is so good it really
11:55
breaks the chip off don't burn the hair
11:57
off your tongue
12:02
the last player we're going to bring
12:03
into the field here today we are pig
12:06
[Music]
12:09
shot but this was so popular and I've
12:12
seen people making it and it was just
12:14
like some bacon wrapped around something
12:17
with a little sauce in it and that's not
12:19
what we're talking about folks you know
12:20
me if I'm going to do something we're
12:22
going to add some meat in there now I
12:24
used a kilala skinless Polish sausage I
12:28
did but you could do this with BR wor
12:30
that you've cooked on the smoker before
12:31
and warmed up any sausage will work in
12:34
this remember to leave you enough room
12:36
when you load that shot glass that
12:38
you've got enough room for your sauce
12:40
and meat on both ends that way when
12:42
you're getting a bite of that it's not
12:43
just oh I didn't get any meat I just got
12:45
the sauce you're getting it all in one
12:47
with a pig shot what is a pig shot there
12:50
he goes a wild hog boom I missed him it
12:53
ain't that kind oh I have done that
12:54
hunting before dooker P dooker says it
12:58
is hot duer it's 80 something degrees
13:01
the Lord blessed us with cool weather's
13:03
clouds and Rain he did now a lot of
13:05
folks be telling you get you some cream
13:07
cheese why wait on the cream cheese to
13:10
soften when you can get the whipped
13:12
cheese Whi whipped cream cheese
13:15
there you go we're going to add some rib
13:18
rub give it a pretty good sprinkling and
13:20
you can see the wind is blowing a little
13:22
some of that Red River mud that barbecue
13:25
sauce get it mixed
13:27
up and it may be hard to get it in here
13:29
in the wind so bear with me folks I'm
13:32
just going to have to do the best I can
13:34
I ask you to buy some of them I like to
13:36
use
13:37
these say that word
13:41
Shin get the other piece of the star out
13:44
here which is the bacon so let's take it
13:47
back one more time and I want you to
13:50
come about 34s of the way up there okay
13:54
just set him right there and don't think
13:56
that's all because hey we got another
13:57
trick we're going to show you here just
13:59
a second so I want you to come back in
14:01
there and just cut right in half and
14:03
we're going to go ahead and assemble
14:05
this one so you don't get lost start on
14:07
your bacon on one end like so and flush
14:11
with the corner and then I just want you
14:14
to roll now a lot of these people will
14:16
be cutting the bacon to where it just
14:18
comes out one wrap no you don't want to
14:23
short yourself on the bacon and I can
14:25
tell you when it's a little warm and the
14:27
Bacon's a little greasy this sort of
14:29
like a slip and slide that's got some
14:31
WD40 on it take your toothpick come to
14:34
the bottom of that bacon and go ahead
14:36
and let's fasten that through the bottom
14:38
layer next comes this beautiful few
14:40
fruit here called a jalapeno just take
14:43
your little old knife cut just a little
14:45
bit off that corner get you a little
14:47
squeezed in
14:49
there take you a little dab of jalapeno
14:52
Mash him right down in there load the
14:56
shot again push him right down on in
14:58
there you want to try to get everything
15:00
mashed in there really well and what
15:03
we'll come right back with just a little
15:05
bit of this right here you don't want to
15:07
overload it because that stuff will come
15:09
out of there come back to your
15:12
jalapeno cut him right here push him
15:15
right down there in the top
15:18
folks we have a pig shot that is worthy
15:21
of being called a pig shot
15:29
[Music]
15:34
[Music]
15:39
I'm just going to go ahead set these
15:40
little handy dandy pig shots right out
15:42
here in the middle they are all loaded
15:45
they are let me go ahead and shut this
15:46
but they're going to be a cook time of
15:48
about 40 to 45 minutes you want that
15:50
bacon to cook through
15:52
[Music]
16:10
well I hope this gave you some ideas
16:12
about whether you're tailgating or just
16:14
serving the best appetizers ever there
16:16
at home but remember all these recipes
16:18
will be listed down there in little
16:19
links below don't forget to comment on
16:22
who you be rooting for at the football
16:24
game cuz we have sort of a divided house
16:26
here Shen she's in there with them Buffs
16:28
I'm in there with them Oklahoma State
16:29
Cowboys but it is with great pride honor
16:32
and privilege that I tip my hat to all
16:34
the servicemen and women and all the
16:35
veterans that have kept that old flag of
16:37
flying Get on Up In Here quick cuz we're
16:39
F to make a handoff we're going to score
16:40
a touchdown give you a big hug celebrate
16:43
at the goal line yes we are God bless
16:46
you each and everyone and I'll see you
16:48
down the tailgate Trail this is a very
16:50
unique take on cheese fries and it comes
16:52
from our friends up there in Canada
16:54
Canada whoo we're going north of the
16:57
butter on this new cake of cheese fry
16:59
what said the butter yeah but you could
17:03
do this with me do this this this you
17:06
don't throw a p like a kickoff where
17:09
it's like this play football you throw
17:11
it like this you want to
17:14
do bacon bacon I love bacon it be what
17:18
I'm going to be making do the won
17:22
round do the little what you call it to
17:25
the
17:26
pitb then you going to break down right
17:28
you get you and say oh my gosh a pig
17:31
shot is what I want I be looking really
17:33
good I take me another and if I get a
17:35
chance bartender make it a double
#BBQ & Grilling
#Condiments & Dressings
#Cooking & Recipes
#Food
#Gourmet & Specialty Foods