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Whether you’re tailgating or hosting a party to watch the big game, try these recipes to wow your crowd.

Loaded Smashed Potatoes

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Loaded Smashed Potatoes
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Loaded Smashed Potatoes
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 375°F. Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil. Reduce to a simmer and cook the potatoes for about 8-12 minutes, or until just fork tender.
  2. Meanwhile, lay the bacon onto a sheet pan in an even layer. Bake for about 25-30 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and allow to drain.
  3. Increase the oven temperature to 450°F. Drain the potatoes and transfer them to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let fully dry. Use your hands or a measuring cup to smash the potatoes flat. Transfer them to the sheet pan in the bacon fat. Drizzle olive oil over top to coat them well. Season with a generous pinch of salt. Roast the potatoes for about 20-25 minutes until crisp, flipping halfway through.
  4. Meanwhile, whisk together the sour cream and lemon juice in a small mixing bowl. Stir in the lemon zest, chives, and scallions. Season with salt to taste. Crumble the bacon into small pieces.
  5. Transfer the potatoes to paper towels to drain. Plate them with the sour cream sauce dolloped over top. Garnish with the bacon, freshly grated parmesan, and lots of freshly ground black pepper.
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BLT Dip

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BLT Dip
Print Recipe
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
BLT Dip
Print Recipe
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. With an electric mixer, combine cream cheese, mayonnaise and sour cream until smooth. Mix in salt and garlic powder until well combined
  2. Spread the mixture into a small, flat bottomed dish (we recommend a pie pan). Chill until ready to serve.
  3. To serve, top with lettuce, tomatoes, bacon crumbles and green onions. Serve alongside crackers or crostinis of your choice for dipping.
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Mexican Street Tacos

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Mexican Street Tacos
Print Recipe
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Mexican Street Tacos
Print Recipe
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Ingredients
Servings: servings
Recipe Notes
  1. Place the pork shoulder in a slow cooker. Roughly chop, or mince, the garlic and add to the slow cooker too.
  2. Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne. Rub seasoning into the pork.
  3. Add lime juice, orange juice, beer and salsa. Cover and cook on low for 8 hours.
  4. Shred the pork with 2 forks. It should be tender and fall away easily.
  5. Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
  6. Build your tacos in tortillas with fresh cilantro, onion and other toppings!
  7. Enjoy!
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Bacon-Wrapped Cocktail Weenies

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Bacon-Wrapped Cocktail Weenies
Print Recipe
Servings Prep Time
16 servings 45 minutes
Cook Time
1.5 hours
Servings Prep Time
16 servings 45 minutes
Cook Time
1.5 hours
Bacon-Wrapped Cocktail Weenies
Print Recipe
Servings Prep Time
16 servings 45 minutes
Cook Time
1.5 hours
Servings Prep Time
16 servings 45 minutes
Cook Time
1.5 hours
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C) and line a baking sheet with aluminum foil.
  2. Tightly wrap each cocktail weenie with a slice of bacon, securing with a toothpick. Place on the prepared baking sheet and sprinkle generously, yet evenly, with brown sugar.
  3. Bake for 40 minutes or until the sugar is bubbly and bacon is crisping up. To serve, place weenies in a crockpot and keep on the warm or low setting. Enjoy!
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Loaded Tater Tots

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Loaded Tater Tots
Print Recipe
These Loaded Tater Tots can satisfy any hungry crew.
Servings Prep Time
10 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
30 minutes
Loaded Tater Tots
Print Recipe
These Loaded Tater Tots can satisfy any hungry crew.
Servings Prep Time
10 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Spread out tater tots and cut bacon onto baking sheet.
  3. Bake for 25 minutes. Loosen and flip tater tots and bacon and then sprinkle cheddar cheese on top. Bake for another 5 minutes until the cheese has melted.
  4. Remove from oven and allow to cool. Garnish with chives and serve with a dollop of sour cream on the side.
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Maple Bacon Popcorn

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Maple Bacon Popcorn
Print Recipe
This flavor innovation will change your Movie Night forever. Pair a batch of this Maple Bacon Popcorn with your favorite flick
Servings Prep Time
6 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
6 servings 25 minutes
Cook Time
5 minutes
Maple Bacon Popcorn
Print Recipe
This flavor innovation will change your Movie Night forever. Pair a batch of this Maple Bacon Popcorn with your favorite flick
Servings Prep Time
6 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
6 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Cook bacon in a large nonstick skillet until crispy. Drain on paper towels and crumble finely. Pour fat from skillet into measuring cup. If you do not have 1/4 cup of fat, add vegetable oil until you have a 1/4 cup. Set the skillet aside.
  2. Pour the fat into a stockpot over medium heat. Add the popcorn kernels and give a shake to coat in oil. Cover the pot and allow popcorn to pop, shaking frequently until the popcorn has almost stopped popping, about 5 minutes. Remove pot from heat and cover.
  3. In the bacon skillet, melt the butter and maple syrup over medium-low heat. Stir in the crumbled bacon.
  4. Pour syrup and bacon mixture over the popcorn. Toss well to coat all of the popcorn. Add a little salt and serve immediately.
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French Onion and Bacon Dip

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French Onion and Bacon Dip
Print Recipe
Try this addicting French Onion and Bacon Dip featuring caramelized onions and Indiana Kitchen Bacon!
Servings Prep Time
12 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
12 servings 10 minutes
Cook Time
15 minutes
French Onion and Bacon Dip
Print Recipe
Try this addicting French Onion and Bacon Dip featuring caramelized onions and Indiana Kitchen Bacon!
Servings Prep Time
12 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
12 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium-high heat. Add onions and let cook, stirring occasionally until they are caramelized- about 10-15 minutes.
  2. In a bowl, stir together onions and remaining ingredients until well combined. Cover and refrigerate.
  3. Serve chilled with chips.
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Apple BBQ Bacon on the Grill

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Apple BBQ Bacon On the Grill
Print Recipe
This 4th of July, a sparkler won't be the only thing sizzling in your hand. Enjoy this delicious taste of the season-- Apple BBQ Bacon on the Grill!
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Apple BBQ Bacon On the Grill
Print Recipe
This 4th of July, a sparkler won't be the only thing sizzling in your hand. Enjoy this delicious taste of the season-- Apple BBQ Bacon on the Grill!
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat grill to 400°F
  2. Mix BBQ sauce, apple jelly and cinnamon.
  3. Thread bacon slices onto skewers. Coat with BBQ mixture.
  4. Lay bacon skewers on the grill. Close the grill and cook for 7-10 minutes. Use tongs to flip bacon skewers and grill for 3 to 5 minutes more or until bacon is desired doneness.
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Bacon BBQ Pork Ribs

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Pork Ribs with Smokey Bacon Sauce
Print Recipe
Summer, meet Grilling Season. Grilling Season, meet Summer. The perfect way to introduce these two is probably this over-the-top-awesome rib recipe, featuring Indiana Kitchen Pork Ribs AND Bacon!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Pork Ribs with Smokey Bacon Sauce
Print Recipe
Summer, meet Grilling Season. Grilling Season, meet Summer. The perfect way to introduce these two is probably this over-the-top-awesome rib recipe, featuring Indiana Kitchen Pork Ribs AND Bacon!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Ingredients
Ribs
BBQ sauce
Servings: servings
Instructions
Ribs
  1. In a bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours.
  2. Preheat the oven to 325°F.
  3. Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. While ribs bake in oven, prepare the sauce (instructions below).
  4. Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
BBQ Sauce
  1. In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy.
  2. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes.
  3. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute.
  4. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute.
  5. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom.
  6. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes.
  7. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves.
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Smoked Pork Shoulder

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Smoked Pork Shoulder
Print Recipe
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Smoked Pork Shoulder
Print Recipe
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Ingredients
Grilling
Rub
Servings: servings
Instructions
NIght Before
  1. Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
  2. Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
  3. Place the wood chips into a bowl and cover them with water to soak overnight.
Day Of
  1. Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
  2. Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
  3. Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
  4. Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
  5. Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
  6. Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
  7. To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
  8. After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
  9. After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
  10. When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
  11. To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
  12. Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
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