Rugby Day BBQ

When it comes to throwing a good rugby day tailgate party, my motto has always been to “go big or go home.” So, before you load up the shopping cart at your local grocery, check out Rugby Pro’s  top picks for your rugby day barbecue staples.

Social banter and comradery are two major aspects of rugby day gatherings in the American rugby lifestyle. So, we, at Rugby Pro, always plan our game day barbecues around food that is easy to cook, leaving plenty of time to get to the cooler and chat about rugby. Take a look here at one of our typical BBQ menus to get an idea of how to successfully host a rugby day BBQ.

Sweet Heat BBQ Chicken Sandwich

Ingredients:

4 Boneless Skinless Chicken Breasts
1-ounce Stubb’s® Bar-B-Q rub
8-ounce Stubb’s® Sweet Heat Bar-B-Q sauce
2 avocados sliced
4 slices provolone cheese
4 buns or sandwich rolls

 

Cooking Instructions:

Lightly dust Boneless Skinless Chicken with the Stubb’s® BBQ rub.

Set grill up for direct cooking.

Grill chicken on high heat for 5 -7 minutes on each side until you get an internal temperature of at least 165 degrees.

Baste chicken with a Sweet BBQ sauce two to three times during the last five minutes of cooking.

Remove from grill and place cheese on top of chicken. Serve on a bun with avocado slices and watch your guests flock to the grill.

 

Betty Crocker Creamy Potato Salad

1 ½ pounds round red or white potatoes (about 6 medium), peeled

1 ½ cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

¼ teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired

Steps:

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.

Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator but serve cold or room temperature.

Weather you’re flipping burgers, tending to a rack of ribs, or carefully basting chicken with your favorite BBQ sauce, make sure the food is good and people will come. These are our favorite Chicken and potatoes recipes and will be sure to feed the masses at our next rugby day. Don’t forget to pick up your favorite American rugby lifestyle t-shirt for your next get together available exclusively at  Rugby Pro visit our shop –  rugbyprobrand.com.