Chef Bobby's Lions Tailgate: Smoked Bacon Wrapped Drum Sticks and Black Bean and Lentil sliders

Chef Bobby Nahra of the Lakeland Banquet and Event Centre in  is good at firing up the grill and getting Lions fans fired up about their home team in the hours leading up to the next game.
 
He joined the Fox2 crew at Eastern Market for another Lions gameday tailgate Sunday morning and shared his recipes for this week's selections: Smoked Bacon Wrapped Drum Sticks and Black Bean and Lentil sliders.
 
Black Bean and Lentil sliders
 
Ingredients
  •         3 cups black beans, drained 
  • 1/2 cup lentils boiled 
  • 1 /2 cup Garbanzo beans drained. 
  • 1 cup cooked brown rice 
  • 1/4 cup minced onions
  • 1/2 cup minced zucchini 
  • 1/4 cup minced yellow squash 
  • 1/2 cup cooked quinoa 
  • 1 teaspoon cumin 
  • 1 egg optional I never use egg
  • freshly ground black pepper
  • Extra Virgin Olive oil, for oiling grill pan 
  • 1 to 2 kaiser rolls
  • Arugula, for garnish 
  • Avocado sliced for garnish 
  • Sliced tomatoes, for garnish
  • Roasted Garlic aioli spread  optional 
 
Directions
  • Lightly sauté zucchini, Yellow squash and onions. Just enough to soften them.
  • Use a cooking spray. In a 6 qt mixer add all your ingredients and mix for 2/3 minutes until thick and pasty. 
  • Preheat a grill pan over medium-high heat and add some olive oil or canola oil. Cook the burger 4 minutes per side. 
  • Serve on a Kaiser roll with arugula, tomato, avocado slices and mayo.
Smoked Bacon Wrapped Drum Sticks 
 
Ingredients
  • 1/2 cup hot sauce
  • 12 chicken drumsticks , skinless optional
  • ¼ cup rib rub
  • 12 bacon slices
 
Directions
  • In a large bowl, toss chicken drumsticks in the rub and  hot sauce.
  • Cover with plastic wrap and place in the fridge to marinate for 2-4 hours
  • Wrap each drumstick with a slice of bacon and place on a smoker rack.
  • Start up the smoker, using wood of choice and bring up to a temperature of 275F.
  • Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165F, for about 3 hours. I like to flash fry them and glaze with my Asian BBQ Sauce.

Watch the video above, check out the recipes, and click here for more information.

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