Indianapolis Colts Football

“Be Inspired” Pork Tailgate Recipe Contest Winner – Texans Week

Posted by ColtsCaseyB on December 13, 2014 – 3:10 pm

It’s Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD. We’ve had  a lot of GREAT recipes this year but this is the final week for the contest! Sad, but true.

This week’s winning recipe comes from Mike C. of Cache, Oklahoma who takes the “fatty” phenomenon to a whole new level. This spicy rendition of a pork-topia looks like a great way to spend a cold December Sunday!

Mike’s Big Fatty

1 pk bacon
1 chub mild pork sausage
2 poblano chiles
1 cup quesadilla cheese

Start by roasting your chiles over fire or high heat until they blister. Place the chiles in a ziplock bag for 10 minutes so they can steam. Once they’ve steamed a while, remove the skin then open the chiles to remove the seeds.

Make a weave with your bacon and set aside. Spread your pork into a rectangle shape on plastic wrap or wax paper. Place your two skinned and seeded chiles down on the middle of the pork sausage then top the chiles with your cheese. Using the plastic wrap or wax paper, roll the sausage, chiles and cheese up into a log, then place the log on the bacon weave. Wrap the bacon weave around the roll and you’re ready to grill or bake. Medium heat on the grill (or 400 degree oven) for 10 minutes, then flip and finish on the other side for an additional 15.

Slice and destroy.

As if your imagination isn’t enough, Mike provided a visual to go along with this beast. Dig in!

fatty

 

 

 

 

 

 

 

 

 

 

 

Thanks for all the 2014 entries and recipe winners. We will have details on the Grand Prize winner here soon!


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Washington Week

Posted by ColtsCaseyB on November 29, 2014 – 10:14 am

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winning recipe comes from Areli B. of Hopkinton, MA  that has a very different twist on a tailgate and cookout staple. Now everyone has been to tailgates that serve up hot dogs. Some do the very basic ketchup, mustard and relish whereas some take it to the extreme. Areli’s recipe combines simplicity as well as unique flavors and textures then brings it all together with bacon. Grab a few ingredients at the store and you’re ready to go with these Bacon Burrito Dogs!

Bacon Burrito Dog
-8 Pork Hot dogs or sausages
-8 Fajita flour tortillas
-1 lb Bacon
-4 oz Shredded Monterrey cheese
-1 Tbs Canola oil
-Fresh salsa

Directions
Heat on low a cast iron skillet, add oil. Assemble the burritos by placing the hot dog and cheese and wrapping tight the tortilla (eggroll style). Wrap the bacon around the burrito. Cook the burrito and turn it around until the bacon is crisp. Cut into halves, serve with fresh salsa.

Bacon Burrito Dog

 

 

 

 

 

Thanks for sharing Areli! Think your tailgate recipe is better? Enter it here.


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Jacksonville Week

Posted by ColtsCaseyB on November 22, 2014 – 11:00 am

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winning recipe comes from Sherry P. of Huntingburg, IN  who takes a already delicious portobello mushrooms and STUFFS them with pork! These stuffed mushrooms aren’t your typical tailgate food, but anything that you combines sausage and TWO kinds of cheeses has to be good.

STUFFED MUSHROOMS

20-25 medium portobello mushrooms
1/2 lb Italian Sausage, browned and drained
1/2 cup chopped spinach
8 oz cream cheese, softened
8 oz mozzarella cheese
1/4 cup balsamic vinegar
1/2 teas. basil
1/4 teas white pepper

Clean mushrooms, removing stems and fins. Cup side up, brush mushrooms with balsamic vinegar. Mix the spinach, cheeses, basil & white pepper. It works best to heat this a little so it stays together better. Put a teaspoon of sausage in each mushroom cup, top with cheese mixture. Grill or bake, until cheese is melted . Enjoy.

Thanks for sharing Sherry! Think your tailgate recipe is better? Enter it here.


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Patriots Week

Posted by ColtsCaseyB on November 15, 2014 – 3:54 pm

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winning recipe comes from Carl R. of Pierceton, Indiana who has a pork recipe that is literally exploding with pork. You may need some patience, but this “Bacon Explosion” will be worth the wait!

 

Bacon Explosion Recipe

Ingredients:
– 1 lb bacon – I prefer low sodium and standard cut (not thick cut) – any brand will do
– 1 lb bulk breakfast sausage
– 1/2 lb deli ham (shaved, thin- or thick-sliced…whatever your preference)
– Maple syrup and cinnamon for a breakfast experience (BBQ sauce, hot sauce and cayenne pepper are a great combo too) The exact amount of seasoning/syrup you use is up to you.
– 2 sheets of parchment paper

Instructions:
1. Make a tight 7×7 weave of bacon on parchment paper. This is the most labor intensive part. I usually lay out 7 horizontal strips and then weave in 7 vertical strips. Finished weave should look like a checkerboard.
2. If there is any left-over bacon, fry it up and save it for step #7.
3. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the weave.
4. On the second sheet of parchment paper, spread out the sausage until it’s almost the same size of the bacon weave (a bit smaller is fine). A rolling pin comes in handy for this step.
5. Peel the sausage off of the parchment paper and put on top of the bacon weave.
6. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the sausage.
7. Dice ham and any leftover cooked bacon, then sprinkle the mix on top of the sausage.
8. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the ham.
9. Leaving bacon weave in place, roll the sausage and ham mix from bottom to top.
10. With sausage roll at top of bacon weave, roll the weave and sausage from top to bottom. If it doesn’t stay closed on its own, you may have to add toothpicks.
11. Place log on a cooling rack (the cooling rack elevates the log and keeps it out of the grease puddles).
12. Put the rack in a cookie sheet with edges on the side to catch grease.
13. Add thin layer of syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the log.
14. Bake at 325 for about an hour. Turn the log 90-180 degrees so that the bottom is on a side or the top so that this bacon will crisp up. Bake for maybe another 45 minutes or until the internal temp of the sausage is around 160 (Check the Indiana Pork Producers website for exact recommended internal temperature).

Tips:
– Thick cut bacon may not firm up enough during cooking process, thin usually works better.
– Use pre-cooked ham and fried bacon for the center since this will be the hardest area to cook thoroughly. You don’t really want to leave it in the oven too long because the outside may burn and the whole thing could dry out.

Bacon Explosion

 

 

 

 

 

 

Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Bengals Week

Posted by ColtsCaseyB on October 18, 2014 – 3:39 pm

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winning recipe comes from Aaron R. of Granger, Indiana who has an appropriately titled pork dish that packs a punch of flavor. Try out these “Pagano’s Burnt Ends,” a recipe fit for a Head Coach of the Colts!

Pagano’s Pork Burnt Ends- start with a boston butt pork shoulder local to Indiana- roughly 8-10 lbs. Cut into rib-like strips that are approx 4 inches thick, 4 inches tall and the length of the pork shoulder (or you can cheat and buy as ribs in the store). Rub with mustard, then black pepper, sea salt, garlic, and granulated maple (I buy that from a place online called the spice house). Place in the smoker at 225 under apple wood until they hit 185- takes about 5 hours. Take out let sit for 1 hour and cut into cubes. Place the cubes in a bowl with a stick of melted butter, more granulated maple, salt and course pepper then mix together. Lay on a single row tray and put back in the smoker with more apple wood for 3 more hours. People go nuts for them and they are great grab and go snacks for the ride from South Bend to Indy for a game. I use a vertical smoker for this and make sure there is always water in the pan. For tailgates this makes two disposable pie tins worth of burnt ends. Just perfect.

These look awesome!

These look awesome!

 

 

 

 

 

 

 

 

 

Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Ravens Week

Posted by ColtsCaseyB on October 4, 2014 – 4:24 pm

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winning recipe comes from Andrew Cardamone who has a flavor-packed pork stew that will be sure to keep you warm in the cool and breezy weather. This recipe is packed with pork shoulder, peppers and lots of flavors to fill you up right on gameday.

Pork Stew
Olive oil -your call how much you wanna use, 2-3 tablespoons
2-3 lbs of pork shoulder, cut into cubes
3/4 cup white wine
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry chiles (pasilla, ancho, chipotle) depending on your heat tolerance, chopped, deseeded and destemmed
3 Tbsp hot Hungarian paprika
2 Tbsp ground cumin
1 teaspoon of ground cardamom
1½ cups pork stock (or chicken stock)
Half a can of tomato paste
28 oz of canned whole tomatoes, separated from liquid, torn up by hand
4-5 sprigs fresh flat leaf parsley
pinch of dried thyme (I didn’t have fresh on hand)
Salt and pepper (for the pork and to taste throughout)

Method

Pat pork dry. Brown in batches with a tablespoon of olive oil on medium high heat, it took me two.
Transfer to a bowl.
Turn pan back up to medium high heat. Add part of the wine to pan and stir with a spatula deglaze the fond.
Once all the brown goodness is loose from the bottom, pour over the pork.
Again bringing the pan to medium heat and add a tablespoon of olive oil.
Add the onions and garlic and cook until the onions are clear and starting to brown.
Add the peppers and cook until the onions are browned and peppers are soft.
Then add the spices (paprika, cumin, cardamom, dried thyme) and tomato paste stirring until mixed completely.
Then add the stock, some more wine, the tomatoes, bay leaf, parsley, and pork back into the pan.
Bring it to a boil, then reduce to low. Partially cover the pan and let it go….slow and low that is the tempo for about 3 hours.
Serve with rice or couscous, garnish with chopped parsley if you are fancy.

 

Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Titans Week

Posted by ColtsCaseyB on September 26, 2014 – 11:44 am

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winning recipe comes from Christopher Park who has a fall-inspired take on a traditional tailgate favorite. How do you make pulled pork even better? Add some maple bourbon and some pumpkin and you got the perfect recipe for a fall day filled with football!

Maple Bourbon Pumpkin Pulled Pork

5 1/2 pound bone-in pork shoulder
1 can (1 3/4 cup) pumpkin puree
3/4 cup brown sugar
1/3 cup Jim Beam Maple Bourbon
1/3 cup apple cider vinegar
1 1/2 tsp pumpkin pie spice
1 tsp Worcestershire sauce
Dash of salt
Buns (option, but honey wheat works well)

1. Mix all ingredients except pork and buns in a mixing bowl and mix well.
2. Place pork shoulder in a crock pot and cover generously with the mixture.
3. Cook on low for 8-10 hours or until pork is fork tender.
4. Shred the pork, remove any bones, and return to the slow cooker for at least 30 minutes.
5. Serve warmed from the crock pot on the burger buns (generally better if toasted).

Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Eagles Week

Posted by ColtsCaseyB on September 14, 2014 – 5:28 pm

It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.

This week’s winner comes is Christine with her own take on a tailgate classic. I’ve had many kinds of jalapeno poppers, but the addition of sausage on these takes it to a whole new level!

Spicy Colts Pepper Footballs

20 Jalapenos (tops cut off and de-seeded–use gloves)
1 8oz Cream Cheese (softened)
1 16 oz mild or hot sausage (cooked and drained)
1 Bunch Green onions (tops off and chopped)
1 16 oz bacon
1 Clove Garlic (minced)
Salt
Pepper

Mix cream cheese, crumbled sausage, onions, garlic, and salt and pepper to taste. Stuff Jalapeno’s with mixture and wrap bacon around and over pepper and secure with toothpick. Grill on medium turning over frequently until bacon crisps up and contents are heated through. Remove toothpicks before eating. Enjoy!!!

Thanks for sharing Christine! This would make the perfect pregame snack before Monday Night Football. Think your tailgate recipe is better? Enter it here.


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Posted in Colts Blog, Colts Casey B

Colts Extra Points!

Posted by ColtsCaseyB on January 10, 2014 – 3:27 pm

What’s up Colts Nation! You know what time it is? It’s playoff time! And for the eleventh time in twelve years the Colts are in the hunt for the Lombardi Trophy. I’ve been impressed all season long by the dedication, enthusiasm and support for the team. As the team’s Fan Correspondent, I get to hang out with fans while they tailgate, interact with them during our contests and occasionally participate in the cool things Colts Nation dreams up.

We’ve had a lot of great promotions this season, but some of the best have involved the Colts Extra Points Credit Card. The Colts Extra Points Credit Card is a great way to show your support for the team, but most importantly, it’s your all-access pass to cool Colts stuff. One of our favorite Cardmember-only perks  is  Fast Pass entry into the Stadium on game day. Nobody likes waiting, and Colts Extra Points Cardmembers spend more time enjoying the amenities inside Lucas Oil Stadium and less time braving the elements outside in line  using the Fast Pass gates (Lucas Oil Entrance Gate #8 or HH Gregg Gate #14 Not to mention our weakness  for on the spot Cardmember appreciation at the Fast Pass Gates… it’s not unlikely for us to drop by after gates open to randomly surprise Cardmembers with seat upgrades, game used footballs, and VIP game day experiences.

And when it comes time to renewing your tickets, the Colts Extra Points Credit Card offers special financing on ticket purchase greater than $500 – no interest when paid in full in 6 months(4) each and every year!  That benefit alone is enough to make the Colts Extra Point Credit the #1 choice for Colts Season Ticket Holders, but it doesn’t stop there…

Other benefits include:

  • NO ANNUAL FEE(1)
  • 20% off every purchase, every day at ColtsProShop.com(5)
  • Start with 10,000 BONUS POINTS after you make $500 in purchases within the first 90 days of account opening(2) – enough to redeem a Colts jersey or $100 cash back statement credit towards ticket purchases(3)
  • Earn 2X points on all Colts purchases, including game and season tickets, at Colts ColtsProShop.com and in-stadium. Redeem points for everything Colts, from game tickets to merchandise to once in a lifetime football experiences (Click here).

Start enjoying these great benefits today! Click here to read important disclosures (1,2,3,4, and 5) and apply.

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Ray and Diane Bridges were just one of the many Colts Cardmembers we surprised with a game-used football at the Colts Extra Points Fast Pass Game this season!


Posted in Colts Blog, Colts Casey B

“Be Inspired” Pork Tailgate Recipe Contest Winner – Jaguars

Posted by ColtsCaseyB on December 28, 2013 – 8:15 pm

The Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. This week’s  winner is Francisco Aguilar-Lopez from Greenfield, IN. Now, when it comes to pork, everyone knows that there is royalty in the pork kingdom that comes in the form of bacon… And what is better than bacon? Bacon stuffed with sausage. This “Bacon Bomb” recipe will explode in your mouth, literally!

1# of thick cut bacon
2#- your favorite ground sausage
2 TBS + 2 TBS- your favorite BBQ rub
1/4 cup- thin BBQ sauce

Smoker
Hickory Chips
Hamburger Buns
Spicy Pickle Chips

Process:
Lay out the bacon in a tight lattice pattern as though you were making a top for a pie.
Make sure that the edges of the slices touch.

Season the bacon with the first 2 TBS of the rub

Form the sausage into a square patty that is slightly smaller than the bacon lattice.

Roll the entire bacon/sausage into a log, with the bacon on the outside.
Tuck the loose ends of the bacon around the log to seal the ends.

Season the entire log with the remaining rub.

Bring your smoker (or grill) to 225 degrees and add some of the hickory chips. (if using a grill, wood chips can be placed in a foil pouch with a few holes punched in to allow smoke to escape)
Place the Bacon Bomb onto the rack with the seam on the bottom.

Smoke to 160 degrees.
Brush with a thin bbq sauce and continue cooking to 165 degrees.

Remove the finished roll and allow to rest for about 8 minutes.
Slice into 3/4″ slices and serve on white buns with additional sauce and spicy pickle slices.

This recipe is a great base for experimentation;
Alternate stuffings..
Italian Sausage with Cubes of Mozzarella and Spicy Tomato glaze
Bratwurst with Swiss and Sauerkraut and Beer Mop

Francisco will receive a prize pack consisting of a $75 Meijer gift certificate, Bacon Nation Cook Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2012 Season DVD. PLUS he will be entered into the grand prize which is the Traeger Lil’ Pig Grill.

This is the GRAND PRIZE!!

This is the GRAND PRIZE!!


Posted in Colts Casey B