Recipe & Photos by Tom Judkins
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Game day calls for bold flavors and crowd-pleasing bites, and these two appetizers bring the heat! Deep-Fried Pigs in a Blanket takes the classic pigs in a blanket to the next level—think crispy, golden dough wrapped around smoky little sausages, gooey mozzarella, and crunchy bacon, all dunked in a sweet and tangy honey Dijon sauce. It’s the ultimate finger food.
If you're looking for something rich, melty, and packed with flavor, Surf & Turf Queso is your go-to. Tender steak, juicy shrimp, and a blend of creamy cheeses come together in a bubbling pot of pure indulgence. Scoop it up with chips, drizzle it over nachos, or just grab a spoon—it’s that good.
Whichever you choose, these football appetizers by @thebkydpalate will leave your crew fully satiated all day.
How to Make
Deep Fried Pigs In A Blanket
Main Ingredients
- 1-2 pizza dough balls
- ½ pound diced bacon
- 1 package of little smokies
- 1 package sliced mozzarella cheese
- Oil for frying (I used peanut oil)
Honey Dijon Sauce
- ½ cup mayo
- ¼ cup honey
- ¼ cup Dijon mustard
- Juice of half lemon
Instructions
- Fire up the All-In-One Cast Iron Grill and preheat a skillet to cook bacon pieces and char up the little smokies. Set aside.
- Shape the pizza dough on a lightly floured surface into an oval shape. Cut into squares that are big enough to wrap around a smoked sausage.
- Spread bacon pieces along all the squares, wrap up smokies in half-pieces of mozzarella cheese, place on top of the bacon, then wrap dough around, ensuring no open spots.
- Place cast iron pot over the flame and pour frying oil in. Allow to heat up to 375°F-400°F and place in the piggies. Fry until they’re golden brown and crisp.
- Place them on a cooling rack and prepare dipping sauce while they cool.
How to Make
Surf & Turf with Queso Cheese
Ingredients
- 1 skirt steak
- 1 pound shrimp
- Kinder’s Tequila Lime seasoning
- 16 ounces Queso Blanco Velveeta
- 8 ounces Colby Jack cheese
- 8 ounces Cheddar cheese
- 8 ounces cream cheese
- 1 cup milk
- 2 cans diced tomatoes
- 1 can diced green chiles
- Salt & pepper to taste
Instructions
- Fire up the Cowboy Grill.
- Season the shrimp and steak with Tequila Lime seasoning.
- Once the wood is burned down to coals, level it all out, install the grill grate, and grab a cast iron skillet where you’ll melt all the ingredients (minus the meat) together for the queso recipe.
- Once it’s steamy and melty, cover it and put it to the side.
- Sear the steak over the flames and allow it to rest while you cook the shrimp.
(Note: shrimp only need a few minutes!) - Dice up the steak and launch into the queso cheese for one incredible surf & turf dish!
About
Tom Judkins is a Kentucky-based backyard cook, dad to two girls, and major outdoor lover. His cooking journey started in 2020 when his family started doing a weekly “Pizza Sunday” dinner tradition. At the time, it was only a mild hobby, but this unique family tradition ignited an interest that would bellow into a career passion- bringing people together through food.
Follow Tom on Instagram at @thebkydpalate
