Grilled Buffalo Blue Cheese Stuffed Drumsticks Recipe


  • 1 tablespoon paprika
  • 1 tablespoon garlic salt
  • 1 tablespoon black pepper
  • ½ cup hot wing sauce
  • ¼ cup butter, melted
  • 6 Tyson Fresh Chicken drumsticks
  • 1 cup crumbled blue cheese


  1. Heat your grill to medium-high heat.
  2. Stir together the paprika, garlic salt and black pepper.
  3. In a small bowl, whisk together the melted butter and hot wing sauce. Remove about ¼ cup to baste the drumsticks with after they come off the grill.
  4. Cut two 1-inch slits into the side of each drumstick and use your finger to press down into the slit and open it up even more. Stuff each opening with about 1 tablespoon of the blue cheese crumbles. Rub the skin of each drumstick generously with the seasoning mixture. Place on the well-oiled grill and cook, rotating occasionally, until skin starts to crisp. Brush drumsticks generously with hot sauce mixture and continue to grill until chicken is cooked all the way through to a temperature of 165°F, about 15-20 minutes.
  5. Remove from grill and brush with reserved hot sauce mixture before serving. Serve alongside cut up celery, carrots and blue cheese dressing, if desired.

Grilled BBQ Chicken Calzones Recipe


  • 4 cups Gold Medal® all-purpose flour
  • 1 envelope active dry yeast
  • 1 teaspoon salt
  • 1-3/4 cup warm water
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 cups shredded chicken
  • ¼ cup chopped red onion
  • 1-1/4 cup barbeque sauce, divided
  • 2 cups shredded mozzarella cheese
  • ⅓ cup chopped fresh cilantro


  1. In the bowl of an electric mixer fitted with the paddle attachment, stir together the flour, yeast and salt. With the mixer on low speed, slowly add the warm water and then the oil and honey. Mix with the paddle attachment until the mixture starts to come together. Switch to the dough hook and let the mixer knead the dough for 10 minutes until a soft, smooth ball starts to form. If you don’t have a dough hook or an electric mixer, you can do this with your hands.
  2. Meanwhile, in a large bowl, mix together the chicken, red onion and ¾ cup barbeque sauce. Set aside along with the cheese and cilantro.
  3. Preheat grill to medium-high heat.
  4. Divide dough into 4-8 pieces. Form each piece into a ball and then flatten into a round disc with your hands. Spread the dough with a thin layer of barbeque sauce, leaving a rim around the edge. Place ½ cup chicken mixture on one side of the dough. Sprinkle with cheese and a little cilantro. Fold the non-covered half of the dough over the filling and press the edges together with your thumb. Repeat with remaining dough and fillings.
  5. Brush each calzone and the grill with a little oil. Grill the calzones for about 5 minutes per side until grill marks start to form and crust is crisp.

Pairing Craft Beer with Your Favorite Tailgating Grilled Dishes

Whether you prefer cooking in the backyard, at a tailgate party, at a rustic campsite, at the beach or by the pool, chances are you’ll be grabbing a beer and firing up the grill at some point this year. Here are six grilled go-tos and our favorite craft beer style to pair them with.

Hot Dogs with Hefeweizens

Hot dogs are truly a summer staple. These encased meat goodies are usually seasoned with salt, garlic and paprika. Since hot dogs have German roots (frankfurter anyone?), we’ll pay homage with a German-style hefeweizen. These beers are light enough to not overpower a simple dog, but flavorful enough to stand up to whatever toppings you throw at them. The subtle sweetness from these beers can tone down the saltiness of a hot dog.

Ribs with Amber Ales

Since ribs can be a symphony of flavors, a balanced American amber ale is just the beer to cover your bases. The slight sweetness and caramel characteristics compliment the naturally sweet pork and any brown sugar or molasses from a rub or barbecue sauce. Subtle hop bitterness helps cut through the fat of the ribs and emphasize spiciness.

Steak with Wine Barrel-Aged Beers

Wine barrel-aged beers have a boldness that pairs nicely with a meaty steak. These beers can stand up to a steak without taking away from it. The fruit flavors and slight sour characteristics commonly present in these beers can play up flavors from any marinade as well.

Corn on the Cob with Lagers

Although you can do a lot with corn on the cob, nothing beats the classic combo of corn, a bit of butter and salt. A slightly sweet, earthy lager complements the sweetness of the corn, which is amplified by the grill. And since lagers are light-bodied and crisp, they’re not going to wreck your palate for the simple flavors of the corn.

Cheeseburgers with Pale Ales

With Americans eating 50 billion burgers per year, the odds are good you’ll be grilling at least one this summer. An American pale ale’s bitterness contrasts nicely against any char on the burger. Since they’re not overly hoppy, pale ales can work with a variety of cheeses and toppers. A mild citrus flavor cuts through any fattiness of a beef or wild game burger, but won’t overpower a turkey or veggie burger.

Shish Kabob with Brown Ales

Shish kebab usually consists of steak, chicken or shrimp with veggies or fruits, often including pearl onions, tomatoes, button mushrooms, bell peppers and pineapple. An American brown ale can handle whatever creative kebab you throw at it. The nutty flavors of these beers are nice for beef, but are not too overpowering for poultry or seafood. The toasty maltiness of a brown ale pairs nicely with many sweeter marinades. Any natural sweetness from your vegetables will be amplified by the slight sweetness of these beers.