North Carolina State University Athletics
Tailgate Special: Smokey Mountain Chicken (9/18/08)
9/18/2008 12:00:00 AM | Pack Athletics
Looking for something different at your tailgate party Saturday before the NC State-East Carolina football game?
As long as you have the grill going, try out this recipe from Case Dining Hall. Created by Bob Sorochak, the director of dining for NC State athletics, this recipe will feed 15 hungry tailgaters, or two offensive linemen. Maybe.
This entre is served regularly at Case Dining Hall in the basement of
(Serves 15)
2 oz of diced tomatoes
1 teaspoon green onions (chopped)
15 slices of Monterey Jack Cheese (1 oz slices)
15 slices deli-sliced ham (1 oz slices)
1 cup and 2 tablespoons of barbecue sauce
1 tablespoon + teaspoon Italian Seasoning
1 tablespoon + teaspoon garlic powder
Black Pepper Dash to taste
15 five-ounce chicken breasts
- Oil grill grate and pre-heat grill for five minutes.
- Season chicken with pepper, garlic powder, Italian seasoning.
- Grill chicken for five to seven minutes, until each reaches an internal temperature of 165 degrees. (If you forgot to pack your meat thermometer in your tailgate kit, poke a hole in the thickest part of the breast and make sure all the juices are clear.)
- Brush on bbq sauce
- Add slice ham then slice of monterary jack cheese, let cheese melt.
- Remove from grill and add chopped green onions and diced tomatoes.
Can be served on roll or hamburger bun or enjoy with a favorite tailgate side dish.


