Brocade Frog Wicked Cajun Smoked Gouda Mushrooms

Ingredients:

• 18-24 small to medium sized mushrooms
• 3oz. cream cheese
• 3oz. smoked gouda, grated
• 1 green onion minced
• 1 clove garlic, minced
• ½ tsp to 1 ½ tsp Brocade Frog Wicked Cajun BBQ Seasoning (1 ½ tsp is VERY hot)

Clean mushrooms, and remove stems from mushrooms and shop fine.  Cream the cheeses together, add green onion and garlic.  Mix in chopped stems and Brocade Frog Wicked Cajun BBQ Seasoning.  Stuff each mushroom with mixture and bake in 400F degree oven for 12-15 minutes or until starting to brown.  Serve warm.

Brocade Frog Meatball Appetizer

Ingredients:

• 2lb ground beef
• 1/2cup Italian Bread Crumbs
• 2 eggs
• 4 Tbl Brocade Frog Backyard Hamburger Grill Seasoning
• 2/3cup Ketchup
• additional Brocade Frog Backyard Hamburger Grill Seasoning to sprinkle on meatballs if desired

Directions:

Combine above ingredients until well mixed.  Make into 1 ¼” meatballs.  Place 1 ½” apart on baking sheet. Bake at 375F for 15 minutes.  Sprinkle with additional Brocade Frog Backyard Hamburger Grill Seasoning  if desired before baking.  Keep warm in crockpot for parties!

Yield 7-8 dozen 1 ¼”  meatballs

Also makes GREAT Tri-Tip sandwiches!

Wine Country Tri-Tip

Ingredients:

• 2 ½ - 3 lb. Beef Tri-Tip
• Brocade Frog Wine Country Rub

Directions:

Generously coat both sides of the tri-tip using a spoon to make sure to get an even distribution of the Brocade Frog Wine Country Rub (if you pinch at the seasoning, you may only get the lighter herbs on the top of the rub package).

Preheat gas grill to 350degrees, then reduce to medium heat right before putting on the tri-tip.

BBQ for 10 minutes on first side and 8 minutes on other side.  Test with meat thermometer (145degrees for medium rare, 155degrees for medium). Pull from grill and tent with foil.  Let rest for 10 minutes before carving into ¼” thick slices.

Serves 8.

Also makes GREAT Tri-Tip sandwiches!

 

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