5 Recipes to Spice Up Your Memorial Day Barbecue

Memorial Day is just around the corner, and for most folks, that marks the beginning of the barbecue season! Now at our farm, barbecue season never ends... you’ll often find us grilling out in the rain, sleet, and snow through the winter months. We’re like the barbecue equivalent of a Hillbilly Postal Service – neither snow nor rain nor gloom of night will keep us from our grill, dammit!

Anyway, if you’re like most Americans and have a Memorial Weekend BBQ planned, we have some great recipe ideas to help get your barbecue season started off right! Just follow these simple recipes, and your holiday weekend will be a huge success! We’re always tinkering with our recipes, so if you come up with some great new recipes of your own, we’d love to hear about them!

Hottest Ride in Town Cheese Ball

  • 10 ounces Extra Sharp Cheddar
  • 1 3/4 cup Chipotle Cheddar
  • 8 ounces Pepperjack Cheese
  • 16 ounces Chive and Onion Cream Cheese
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 4 tablespoons Mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Pappy’s Hottest Ride in Town BBQ sauce

Grate all the cheeses in a bowl, mix in cream cheese, onion powder, garlic powder, mayo, Worcestershire, and most importantly, Pappy’s Hottest Ride in Town! Mix all ingredients together and form into ball. Place in fridge for an hour or so, then serve with crackers and lots of cold beers on the side to help put out the fire!

Pappy says: “I can’t take credit for this one, folks. One of our loyal customers submitted this recipe. Thanks, Bob Walters, for our new favorite snack!”

Bear Claw Fried Corn

  • 6 cups of frozen or fresh corn
  • ¾ cup of red bell pepper diced (basically one pepper)
  • 1 cup finely diced yellow onion
  • Bear Claw Shrimp Spice (start with a teaspoon and add more to taste)

Mix all ingredients in a bowl to get the veggies good and coated. Melt half a of stick butter on medium heat in a deep sauce pan. Toss in the corn and other goodies, stirring continuously until the corn browns. Don’t get it too hot or the onions won’t cook up all the way and the corn will burn. Sprinkle on more of the Bear Claw Shrimp Spice if it ain’t spicy enough for you!

Serves about 4, so scale up if you’ve got a big barbecue.

Pappy says: “This one’s a crowd-pleaser, folks! Serve it as a side at your next backyard barbecue, sit back, and let the praise wash over you…”

Pasta Salad

  • 1 lb tricolor pasta/rotini, cooked
  • 16 oz Zesty Italian dressing
  • ½ jar Salad Seasonings spice
  • 1 can black olives, drained and cut
  • 3 stalks celery, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 cucumber, chopped
  • 2 tomatoes, chopped
  • 1 stick pepperoni, sliced thin (you can buy the pre-cut, pre-packaged pepperonis, if you’re a lazy bum!)
  • 1 lb shredded mozzarella cheese

Combine first 7 ingredients. Before serving add cucumber, tomato, pepperoni, and cheese.

Pappy says: “You know I want to push our products, so if I’m giving you a recipe that doesn’t use any of our stuff, you know it MUST be good!”

Pappy’s BBQ Burgers

  • 1 lb ground beef
  • 1 tablespoon minced onion
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons of your favorite Pappy’s sauce (I recommend Pappy’s XXX White Lightnin’)

Pappy says: “Mix all the ingredients together, then form your patties and grill ‘em up like you normally would. Obviously, you gotta scale up on everything if you’re feeding more than 3-4 people. Pappy’s XXX White Lightnin’ offers a nice medium heat to your burger; if you need it hotter, go with Pappy’s Moonshine Madness or, if you dare, Pappy’s Hottest Ride in Town!”

'Chicks Dig Me' Chicken Wings

Coat however many wings you need with Pappy’s Chicks Dig Me barbecue sauce. Let ‘em sit and soak up the flavors for 20-30 minutes before tossing ‘em in the oven at 400°. Bake for 30 minutes, then serve with more Chicks Dig Me as a dippin’ sauce.

Pappy says: “The ladies love the sweet and sultry flavors of Chicks Dig Me!”

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