BrokeAss Gourmet

BrokeAss Gourmet

You Don’t Need Tickets to Tailgate!

On February 7, host a Super Bowl Tailgate Party at home and save with these simple tips from Champion Pitmaster Chris Lilly, football analyst Mike Golic and Kingsford Charcoal.

  • Cheap Shot: Try a flavorful, inexpensive cut of meat like split halves of chicken or skirt steak.
  • Top Dog: Take hot dogs to the next level with gourmet homemade toppings right from the charcoal grill, such as onions, peppers or a spicy corn relish.
  • Cover the Spread: To cut costs, purchase, slice and arrange your favorite vegetables, instead of buying a pre-packaged platter.
  • Avoid a false start: Light briquets in one easy step (without lighter fluid) and be ready to cook in about 10 minutes with Kingsford Match Light Instant Charcoal Briquets.
  • Score a touchdown with these instructional videos by Chris Lilly.
    How to Cook Chicken
    How to Cook Beef

With all the necessary tips and tricks, get going on a Super Bowl Tailgate Party with this simple and delicious recipe by Mike Golic and Chris Lilly.
BBQ Blitz Chicken Wraps

  • Ingredients
  • 2 pounds boneless, skinless chicken thighs, rinsed & patted dry
    salt and pepper $12
  • 2 medium yellow onions – cut horizontally into half-inch thick slices $1
  • ¾ cup barbeque sauce $2.50 for 16 oz.
  • 2 medium ripe tomatoes – stems removed, seeded and coarsely chopped $1.50
  • 2 cups shredded lettuce $1 for a head
  • 8 six-inch flour tortillas – wrapped in foil $2
Total Cost of Ingredients $18.50

Directions

Season the chicken with salt and pepper. Grill over Kingsford® charcoal together with the onion slices over medium heat on all sides for about five to seven minutes on each side.

Brush the chicken and onion generously with the barbecue sauce and grill until crispy and chicken has reached an internal temperature of 150 degrees Fahrenheit.

Remove the chicken from the grill and cover with foil to cool. Once cool enough to handle, shred the chicken and separate the onions into rings.
Warm tortillas on the grill for two to three minutes. Fill the warm tortilla with chicken and onions. Top with chopped tomato and lettuce and roll into a snug wrap. Serve immediately.

Serves 8.

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