Member Appreciation Virtual BBQ

BBQ Chicken

2 Bone-in chicken breast
2 tablespoons grapeseed or avocado oil
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1 large ziplock bag
1 cup of your favorite BBQ sauce

Place your bone-in chicken breast in the ziplock bag, add oil and your 3 seasonings. Rub the oil and seasoning into the chicken while in the ziplock bag, you can do this 24 hours before cooking and leave in fridge or ice chest. Preheat your bbq to 425 and position your breast in the middle of the grill turning off the direct heat under the chicken and leaving the other two burners on high. Rotate the chicken 1/4 turn every 15 minutes. Use a thermometer to check your internal temperature for the chicken, once it reaches 135-140 brush your bbq sauce directly on the chicken and continue to cook. Remove the chicken when you reach a center temperature of 165 degrees.

Grilled Zucchini

Slice your zucchini into long strips, coat with olive oil and season with your favorite seasonings. Lay them on the grill for 3-4 minutes each side. I will add shredded parmesan cheese after turning them once and let the cheese melt. Sprinkle with balsamic glaze after plating.

Foil-Wrapped Brussel Sprouts

Cut your sprouts in half, add to a ziplock bag with one tablespoon olive oil and salt. You can leave these in the bag for 24 hours to marinade them. Lay two pieces of tin foil on top of each other, fill with sprouts and one cup of diced honey crisp apples. Roll up the foil and fold the sides in. Grill the foil wrap for 30 minutes, turning after 15.

“I am a 1985 graduate of Boise State University and proudly played football from 1981-1985. My daughter Madison, a third-generation Bronco, has been part of the Spirit Squad for two years and a member of the Alpha Xi Delta sorority. We have 14 other family members who have attended and graduated from Boise State. We Bleed Blue! Go Broncos!”

Scott Baker with family: Brandon Baker, Madison Baker, Sherri Baker and Ryan Baker

Ingredients

2 cups soy sauce
1 cup Dijon mustard
1/2 cup water
2 cups Frank’s Buffalo Wing Sauce
1 cup Frank’s Hot Sauce
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
18 whole wings, cut in half

Directions

Whisk all ingredients together to make a marinade. Reserve 1/2 cup marinade for basting and sauce. Add chicken wings to marinade, cover and refrigerate for at least 2 hours, even better overnight. Grill wings on medium-high heat, until cooked thru, about 20 minutes. While grilling, use some of the marinade to baste the wings a few times during grilling.

“Nancy and I are both Boise State Graduates from 1982. Our Bronco education led to wonderful and successful careers for both of us. We have been avid Bronco supporters for nearly 40 years together. I have been a football season ticket holder for 50 years. I am Past President of the Boise State Alumni Association and a very proud Bronco.”

Pictured: Vicki Brown (sister), Ben Kerns (son), Dawson Kerns (on Dads shoulders), Nancy Kerns, Trevor Kerns(grandson), Julie Kerns (daughter in law), Jim Kerns (father), Jim Kerns

Ingredients (feeds 20 people)

3 lbs hamburger
36 oz of chorizo meat
10 chorizo sausages(sliced)
2 bell peppers (chopped)
1 large onion (chopped)
2 jalapeno peppers (chopped)
2 Anaheim peppers (chopped)
2 cans of each: black bean, black eyed pea, kidney bean, great northerns
46 oz tomato juice
2 cans diced tomatoes
2 cans tomato sauce
Chili powder to taste

Directions

Brown hamburger and onions and then drain. Add all peppers and chorizo meat (not the chorizo sausage) and cook until the consistency of Con Carne. Add all other ingredients, except chorizo sausage. Cook until boiling and then add the sausage.

Enjoy!!!! A tailgating favorite since 2005.

“My daughter, Anna, and I graduated from Boise State in May 2001. As a 36-year-old, full-time senior marketing major, I shared every class, project, study session, and Bronco sporting event with my unborn daughter. Unfortunately, I was hit head-on by a person that ran a stop sign as I was making my way to campus to present one of my senior projects. The accident put me in labor at 24-weeks into my pregnancy. Of course, being a tough Bronco, I still presented my project to my panel of professors. But I did cut my presentation short when I realized I was in labor and headed to the hospital. I spent the next 3-months in the hospital where a team of doctors fought to keep me pregnant. My husband gave my Top Ten Scholar speech for me at the Boise State scholar banquet. And my St. Luke’s nurses and doctors gave me a graduation ceremony at the hospital. Anna was born July 12, 2001-a fighting Bronco through and through.

Anna and I both enrolled recently at Boise State to take summer/fall classes. So our family tradition of Boise State learning will continue.”

Rashelle Gussner with her favorite Bronco family member.

Ingredients

2 Racks Pork Ribs
1 Bottle McCormick Grill Mates Smokehouse Maple Seasoning

Directions

Rinse and pap dry ribs. Make sure the back membrane is removed. This is often done by the butcher before purchase. Trim any excess fat.

Apply a moderate coating of Maple Seasoning to the front and back of ribs. Press the seasoning into the meat. Let sit for 15 minutes so the meat can absorb the seasoning.

Place ribs on a 400 degree preheated smoker grill. Turn the temperature down to 250. Allow it to smoke for 1/2 hour per pound.

Remove from grill, cover with foil and allow to sit for 20-minutes.

Enjoy with your favorite coleslaw recipe!

Jean Paul Archambeault (Son), Jacqueline Strasser (self), Ariel Strasser (Daughter), Douglas Strasser (Husband), Valerie Strasser (Daughter), Nick Giegerich (Valerie’s Boyfriend)

Ingredients

1 lb ground chicken
1 lb ground turkey
1/2 lb ground pork
3 tbsp milk
1 egg
1 onion chopped
Chives and parsley
1 tsp salt and pepper
2 tsp Spanish paprika
1 cup white bread small cubed
breadcrumbs for coating

Directions

Mix all the ingredients except the breadcrumbs. Form patties and coat them generously with the breadcrumbs. Grill until well done. Enjoy!

“I am honored to be a Boise State graduate with a BA in Elementary Education and an MS in Educational Technology. My family enjoys attending and tailgating at the football games and attending the men’s basketball games. We also attend a variety of other sporting events to cheer on the young athletes! We enjoy walks through the campus and along the Greenbelt. We enjoy plays at the Morrison Center. I hope my children have all of the same experiences when they attend Boise State! Go Broncos!”

Pictured: Katie Mason, Kennedy Mason, Miles Mason, Emily Elsethagen, Grady Elsethagen, Ally Elsethagen, Benson Elsethagen, and Dave and Eileen Pryor

Ingredients

1 can of Coca Cola
3 tbsp Mrs. Dash Grilling Blend
2lb boneless Sirloin Steak

Directions

Marinate steak 1-3 hours with Coca Cola and Mrs dash. Grill for 5-7 minutes on each side for a 160-degree temp. Enjoy!

“My Boise State family is literally my immediate family. It is a family thing, I always say. My father and mother met while playing club soccer at Boise State University and continue their love of Boise State University as fellow alumni members. I decided to follow in their footsteps and only applied to Boise State University in 2012. Eight years later, I got my undergraduate degree and achieved my Masters in Public Administration. My sister just graduated in December from her undergraduate degree and now working on her Masters in Organizational Performance & Workplace Learning. The only one who is not a bronco is my younger brother. He decided to go to the University of Idaho, but continues to prefer Bronco Athletics.”

Left to Right: Scott Peterson (’89), Ellen Peterson (’91), Jordan Peterson, current University of Idaho student. Ashley Peterson (’16 & ’19), Kendra Peterson, current graduate student at Boise State University and alumna (’19).

Ingredients and Directions

Combine avocados, corn, black-eyed peas, black beans, green onions, cilantro and tomatoes dressed in red wine vinegar, hot sauce, and salad oil.

“Our family of 4 are all proud graduates of Boise State, with the most recent one in December 2019. Thanks for hosting this awesome BBQ. We’re excited to participate!”

Marty Reid (1986), Kimberly Reid (1988), Brett Reid (2019)

Ingredients

Petite sirloin steak
Avocado oil
Variety of your preferred seasonings

Directions

A petite sirloin steak marinated with avocado oil and a variety of seasonings, grilled for 4 minutes on each side, or until medium-rare. Yum!

“My family bleeds blue and orange, well most of my family. My dad works at Boise State and I knew my entire life that I wanted to go to Boise State. I transferred from CWI and got my bachelor’s in criminal justice. I was honored to get a scholarship from the Intercollegiate Knights my last full year. I connected and met so many amazing people during my time at Boise State. My family all loves the Broncos, except my sister who went to UWYO but still roots for the blue and orange. My brother is planning on attending Boise State in the fall and my mom supports any and all Boise State-related activities. My family supports all bronco athletics. Season football ticket holders and bronco sport pass holders. We love women’s basketball, softball and our new baseball team!”

Matt Sutton, Sarah Sutton, Taylor Sutton, Ty Sutton

Thinly sliced beef marinated in teriyaki sauce, ginger, and other spices.

“My family bleeds blue! I graduated in 2011 with a BA in Political Science. My husband is currently enrolled in the Criminal Justice program. We love going to football games, as well as hosting watch parties at our house with friends and family.

I also work for Mountain America Credit Union and absolutely love getting to help support Boise State Alumni Association events and activities. It’s a great partnership!”

Ingredients

1/3 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup honey
3 tbs. chili paste
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. red chili flakes (for extra spiciness!)

Directions

Mix everything together. I LOVE this marinade’s mix of sweet and spicy. It goes well on anything — ribs, chicken, pork. Just coat your meat heavily and get grilling! Be sure to set aside some of the marinade to brush your meat while grilling.

“We have many Boise State Alumni in our family!! My immediate family includes my husband (1987) and me (1986) along with our daughter (2017)! We are avid Bronco sports fans even though we live in Washington State. We even have season football tickets.”

Ingredients

Tri-tip
Pappy’s seasoning
Applewood for grill

Directions

Rub tri-tip with Pappy’s seasoning the day before cooking.
Smoke meat at 225 degrees using apple wood for 1.25 hours.
Sear on a hot grill for 4 minutes per side.
Let rest for 5-10 minutes before slicing.

“My family bleeds blue and orange. Both my parents graduated from Boise State. Ever since my sisters and I were little, we have been going to Boise State Football and Boise State Men’s Basketball. We were even ball girls for the Boise State Women’s Basketball and Boise State Volleyball teams.
 
You could say I was destined to be a Bronco. And I became one — twice! I graduated with my bachelor’s (design and marketing) in 2005 and obtained my master’s (communication) in 2011. I have also spent more than 10 years (and still counting!) working at Boise State for Boise State Recreation, Boise State University Health Services and University Advancement. Now, I am raising two very proud Future Broncos to follow in our family’s footsteps. Go Broncos!”
 
Heather Carlson and her daughters, Mattea and Elena

Ingredients

Pack of Basque Mini Chorizo’s
Pack of Crescent Rolls

Directions

Boil the mini chorizos for 9-11 minutes. While the chorizos are boiling, open the crescent rolls and cut each in half.

Once the chorizos are done, wrap each one in a crescent roll. Then bake according to the crescent roll packaging.

“My Boise State family had little choice in their journey to being a Bronco! While I won’t admit to brainwashing them, they may have only had a blue and orange wardrobe from their earliest days. They may also have had to participate in family photoshoots on The Blue and maybe, just maybe, their rooms might have been painted blue and orange?!?!

At any rate, I am happy to report that my family are Bronco Superfans and even more excited that my oldest will be attended Boise State this fall! While my youngest is jealous that he gets to officially ‘be a Bronco’, she knows that she will be spending practically as much time on campus as he gets to! Once a Bronco… Always a Bronco!”

Brussel sprouts with olive oil, garlic, and parm cheese roasted in the oven at 450 for about 15 or 20 minutes. Once they are out, sprinkle them with balsamic vinegar and honey.

“My Boise State roots run deep! My great grandfather taught welding at Boise State in the ’70s. My parents grew up in Boise and met at Capital High School. When searching for colleges, my twin brother, Hunter and I knew that Boise was the place to be. We both graduated from Boise State in Spring 2019 and our younger sister will graduate in 2022! My entire family has bled blue and orange for as long as I can remember and that’s the way it will always be. Go Broncos!”

Back left to right: Duncan, Alexis, Hunter
Front left to right: Brian and Carol

Ingredients

Full Turkey
Propane smoker
Spices — your favorites
Apple brine

Directions

Let the full turkey sit in an apple brine overnight with spices of all kinds. Then smoke for about 8 hours.

The smoke flavor in the turkey is a great contrast to the traditional turkey and makes for great snacks and appetizers!

Jamie is a 1998 graduate in accountancy, although she has shifted directions a couple of times and after about 15 years in IT is now in a Supply Chain management role for a local agribusiness company. Jamie and Jarrod have two teenage boys, and the youngest is hoping to attend Boise State for a degree in Electrical Engineering once he finishes high school.

Ingredients

Frozen pie shell
1 cup sugar
2 tbsp cornstarch
1 cup boiling water
3 oz package of strawberry jello
1.5 lbs of fresh strawberries

Directions

Bake frozen pie shell according to the recipe and let cool

Mix 1 cup sugar and 2 TBSP cornstarch in a saucepan. Add 1 cup boiling water and cook over medium heat until it thickens. Remove from heat and add 3oz package of strawberry jello, stirring until smooth. Cool until room temp (okay to hurry this along by putting in the fridge/freezer and stirring periodically while checking until it cools).

Add about 1.5 lbs. of sliced fresh strawberries to the pie shell and cover with the glaze. Cool in the refrigerator a couple of hours until glaze sets up.

“My parents and I have been season ticket holders of Bronco football and men’s basketball since 2018 when I moved back to Boise after being gone for 13 years. My father is class of 1984 and I am class of 2006. My first Bronco football game was in 1981 vs. Nevada as my father was working full time at Albertsons while attending Boise State full time in COBE all while he and mom were trying to raise two kids. We lived in the Brady Street Apartments on University while I went to Campus Elementary School (Go Colts) on the Boise State Campus from 1981-1984.”

Ingredients

3 cups of diced rhubarb
9-inch uncooked pie shell
1 package of strawberry jello
1 cup of sugar
1/2 cup of flour
1 tsp of cinnamon
1/4 cup of butter after melted

Directions

Mix all together and pour into pie shell.

Bake at 350 for 50 minutes or until bubbling.

Halfway through, put the tin foil over the crust so that it does not burn.

“We are a huge Boise State family, not just our immediate family, but extended family as well. I attended in the early ’90s and have lived here ever since. Boise State is very near and dear to us, and it’s rare for us to miss an event or an opportunity to support the University.”

Ingredients

1 lb. sausage
1 package cream cheese
2 16 oz. packages of large white mushrooms

Instructions

Brown the sausage and set aside.
Clean the mushrooms and carefully remove stems.
Dice mushroom stems and set aside.
In a large bowl, mix the sausage, cream cheese and mushroom stems.
Stuff the mixture into the mushrooms.
Place the stuffed mushrooms on a cookie sheet
Bake at 350 degrees 20-30 minutes. Serve hot.

You can add salt and pepper to taste, but the sausage usually has enough flavor already. We have also added garlic or shredded cheese to this recipe to change it up some.

“We bleed blue at our house – both Vijay and I attended Boise State for our undergrad and bonded over our love of Boise State basketball. I love that I now get to share the Boise State experience with my son and extended family – from tailgates to egg hunts on The Blue, we do it all! Go Broncos!”

Brodie Taylor, Erin Taylor, and Vijay Singh tailgating during the 2019-2020 Boise State Football season.

Ingredients

1/2 Cucumber
25 Cherry Tomatoes
1/4 Red Onion
1 Avocado
1 Jalapeño
Olive Oil
Cilantro
Salt
Pepper
Garlic Salt

Directions

Chop veggies into bite-size pieces; amounts can vary on preference. Place in a large bowl and drizzle with oil. Season with salt, pepper, cilantro and garlic.

“Loyal Boise State fans for many years!”

Ingredients

1/4 cup of crunchy peanut butter
1/4 cup of finely chopped green onions
2 tablespoons of soy sauce
2 tablespoons of lemon juice
1 and 1/2 tablespoons of brown sugar
2 teaspoons of minced garlic
1 teaspoon of ground coriander
1/8 teaspoon of ground cayenne pepper
1 lb. pork tenderloin cubed
16 pineapple chunks (canned or fresh)
1 medium red bell pepper-2 inch pieces
1 medium yellow bell pepper-2 inch pieces
1 small onion, chopped for skewers

Directions

In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander & cayenne pepper. Add pork cubes and stir to coat. Cover and marinate in the fridge for at least 30 min.

Preheat grill for high heat. Thread marinated pork, bell pepper pieces, onion and pineapple alternately on skewers. Transfer remaining marinade to a small saucepan, bring to a boil and cook for several minutes.

Lightly oil grate. Cook skewers for 10 minutes, or to the desired doneness. Turn skewers while grilling to cook evenly and brush with boiled marinade during the last few minutes.

Serve and enjoy!