Whether you are getting together to root for the Philadelphia Eagles, the Kansas City Chiefs or could care less about the game, one common theme is the food.
Now I could bore you with a long, annoying story for each recipe, or we can just jump right into the good stuff.
From the classic chicken wing, to spicing things up with wild game recipes, here are some our favorites at Loose Cannon Outdoors.
Smoked Chicken Wings
Wings are one of the easiest foods to smoke on gameday. They can take on just about any flavor, can be sauced or dry rubbed, but here is how I do mine.
- Choose the dry rub of your choice (Dry Ranch, Seasoning Salt or Cajun Garlic are three of my favorites)
- Season generously and put onto rack for the smoker (Make sure they are not touching)
- Sprinkle Baking Powder on them to help crisp them
- Smoke at 275 for 1-1.5 hours (until wing hits 165 deg internal)
- Put onto baking sheet and pop into the oven on broil for 5-10 mins to crisp
- Sauce or leave them plain.
Optionally, instead of the oven, toss onto a grill or bump your smoker up to 450 degs.
Smoked Queso
This is a crowd favorite everywhere we go. The nice thing about smoked queso is there are so many different ways to do it. It's never the same every time, but here is generally what I do.
Ingredients:
- Block of Velveeta cheese
- 8oz block other cheese (Gouda, cheddar, pepper jack, etc)
- 1lb of sausage (Any wild game sausage or Bob Evans from the store)
- Can of cream of mushroom (Or Cream of Jalapeno)
- Can of diced tomatoes (fire roasted from aldi are great)
- Diced red onion
- Taco seasonings or just cumin
- Parsley
- Diced peppers if you want some heat
Directions:
- Add all ingredients into a disposable aluminum pan
- Toss into the smoker for an hour at 275, or until the cheese is melted
- Stir everything together and let it go for another half hour.
Venison Slider
A classic Burger on a slider bun - super easy, but also super delicious. Just make a bunch of small patties, and on the side, cut up some lettuce, tomato, onion, and pickles.
Reuben Slider
This recipe is a little more time consuming, but it is well worth the wait. First, you need to corn some meat. Pictured above is corned Sirloin from a whitetail. As for the recipe for corning, I recommend following Hank Shaw’s recipe, for there is no reason to try and reinvent the wheel. (Corned Venison Recipe - How to Make Corned Venison | Hank Shaw (honest-food.net))
After corning the meat, slice thin, add some swiss cheese, sauerkraut, and some homemade Russian sauce.
Russian Sauce:
- 1/2 cup Mayo
- 3 TBS Ketchup
- 1 TBS Minced Onion
- 1 TSP Chili Powder
- 1 TSP Red Pepper/Cayenne
- 1 TSP Garlic Powder
- 1/2 TSP Worcestershire
- 1/2 TSP Smoked Paprika
- 1/2 TSP Dry Mustard
- 1/2 TSP Pepper (add more to taste)
- 1/2 TSP Salt (add more to taste)
- 1 TSP Horseradish (optional)
Venison Chili
There are so many ways to make chili. Most of the time I make it with whatever ingredients I just happen to have on hand.
Ingredients:
- 2 pounds of venison
- 1 onion diced
- 1 jalapeno
- 4 cloves garlic
- 3 tbsp of chili powder
- 1 tsp of cumin
- 2 bell pepper diced
- 1 can of crushed tomato
- 1 can of diced tomato
- 1 can of beef broth
- 1 tbsp of tomato paste
- Salt and pepper to taste
Directions:
- In a large pot, Brown the meat, diced bell peppers, and onions with the chili powder.
- Combine the rest of the ingredients.
- Bring to a boil, reduce heat and simmer for at least an hour or until desired thickness.
- Serve with cheese, green onions, cilantro, or other favorite toppings.
Smoked Steelhead
anthony kashiwsky
Author