Chef Todd Williams show us how to take a tailgate party and turn it up a notch


Potato Nacho Bowl
Ingredients
4 med-lg russet potatoes
1 bag mex cheese blend
1 large beefsteak tomato
1 medium yellow onion
1 can black beans
4 medium size jalapenos(or pre sliced canned)
(add chicken or ground beef if you like)
Directions
Rub potatoes with olive oil and sea salt, wrap in foil and bake for 40 min at 375dgrs
Dice tomato into ¼ inch pieces
Chop onion into ¼ inch pieces
Drain black beans of excess juice and pat 20  with paper towel
Take potatoes out of oven, let cool for 20 min, unwrap and slice in half long way. With a sharp knife carve around the edge leaving about 1/8 inch rim.  Take a tablespoon and dig out middle
Evenly divide black bean between 8 haves, add heaping spoon of sour cream, top with tablespoon of chopped onion and tomato, generous portion of mex cheese blend on top of that, then place 3-4 jalapeno slices on top of cheese
Place foil on low-med heat grill, place potato halves on foil, close lid and let simmer for 10 min
Serv hot off the grill!


Grilled Brisket Sliders
Ingredients
10lb beef brisket
24 pack Hawaiian rolls
1 head green cabbage
1 jar butter pickle slices

Directions
Dry rub  ingredients -¼ cup brown sugar, ¼ cup paprika, ¼ cup granulated garlic, 2 tblsp sea salt, 2 tblsp pepper , 2 tblsp cumin,  1 tblsp chili powder
Aioli  ingredients -1 ½ cup 2 mayo, 2 tblsp dijon mustard, ½ tspn granulated garlic, ½ tspn pepper, ½ tspn chili pwdr, ½ tspn  paprika, ½ tspn curry, 1 tbspn lemon juice, 2 tblsp melted butter
Combine all dry rub ingredients and rub brisket generously, making sure to cover any crevices
Preheat oven to 275, set brisket uncovered on drip pan for 4 hrs
Take out of  oven and wrap in foil just before leaving, place in hot bag or cooler to us as warmer box
Onsite pre-heat grill to medium temp, take out of foil and place back on grill for additional 1 ½ hr turning once halfway through, until internal temp is about 180
Pull off grill, let sit for 15 min, trim off excess fat, then slice against the grain
Chop up cabbage to desired slaw size, combine with all aioli ingredients and mix
Slice Hawaiian rolls, layer in 3 slices of brisket, top with slaw, 2 pickles and serve

Sausage and Veggies Foil Grill
Ingredients
1 red bell pepper
2 ears corn
½  large yellow onion 1 medium
4-5 small red potatoes
1 medium sized zucchini
2.5 lbs andoui or smoked sausage (your choice of flavor)
4 tblsp olive oil
1 tblsp dried oregano
1 tblsp dried parsley flakes
½ tspn garlic powder
1 tspn paprika
½ tspn salt and pepper
Optional: chopped parsley

Instructions
Thinly slice pepper
Chop onion and cut corn into 4-5 pieces
Cut the potatoes into 1 inch cube pieces , slice zucchini
Cut sausage into 1 inch pieces
Preheat the grill to medium heat.
Combine olive oil, oregano, parsley, garlic powder, paprika,  ½ teaspoon  salt and pepper
Add seasonings mixture to the veggies and meat then toss
Place 2 pieces of tin foil on top of each other.
Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure pouch
Grill over medium heat for 15-20 minutes until veggies are tender.
Remove and top with freshly chopped parsley if desired.
 
Put A Fork In It Catering & Events
7349 N Via Paseo Del Sur, Suite 515 Box 454, Scottsdale ,Az 85258
602-410-7571    
www.putaforkinitcatering.com

 

 

 

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