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Member Appreciation Virtual BBQ

Welcome to our Member Appreciation Virtual BBQ. Click the video below to watch host alumnus chef and comedian Pat Mac walk you through some delicious BBQ recipes. He will be joined by special Boise State guests President Marlene Tromp, alumnus Coach Bryan Harsin, and football player Avery Williams. We would like to thank Boise State students Zeth Roark who filmed the BBQ, and George Hysmith for editing the video.

Don’t forget to browse below the video to download your Boise State Family Recipe Set and Family BBQ Bingo Cards. We also have a special music playlist from VCI Audio and Entertainment to listen to during our virtual BBQ and more family recipes — submitted by you!

2020 Boise State Alumni Member Appreciation BBQ

Rick Stacey, Boise State Alumni Association President

Thank You

I’m Rick Stacey, president of the Boise State Alumni Association and a proud graduate of the Class of 2000. I want to personally THANK YOU for being a member of the Boise State Alumni Association!

Due to COVID-19, we are adjusting our spring events and this year our BBQ is going virtual. While we will miss seeing you and visiting with you at the Alumni and Friends Center in person, we still want to celebrate our members. Thank you for registering to join us.

Check Your Mailbox

Free Gift for Members

All current Alumni Association members who registered for the Member Appreciation BBQ by May 20 was mailed a Boise State BBQ pack which includes a special gift, BBQ Bingo card, exclusive Boise State recipe cards, gift from alumnus-owned Save the Day Seasoning, and a special music playlist from VCI Audio and Entertainment to listen to during our virtual BBQ.

Didn’t get your Boise State BBQ pack? Download printable versions by clicking the appropriate orange box.

Meet Our Special Guests

  • Pat Mac Catering

    Pat Mac

    Alumnus and Comedian

    After much begging from people outside his immediate circle of family & friends, Pat finally began sharing his cooking and comedy prowess with others. Specializing in home cooking and comfort foods, Pat is also the co-creator of the outdoor cooking phenomenon, Ultimate Outdoor Cooking.

    After much begging from people outside his immediate circle of family & friends, Pat finally began sharing his cooking and comedy prowess with others. Specializing in home cooking and comfort foods, Pat is also the co-creator of the outdoor cooking phenomenon, Ultimate Outdoor Cooking.

  • Jenn Stockwell

    Jennifer Page Stockwell

    Alumna Actress, Alumni Association Member

    Jen absolutely loves Idaho, and that’s why she decided to build her career in this beautiful state. A graduate of Boise State with a BA in performance, Jen has worked professionally as an actor, director, instructor and writer in both film and stage for nearly 20 years with both regional and national companies. As the Education Director at Boise Contemporary Theater, Jen guides students to collaborate and create a play in approximately 60 class hours, then perform it on the BCT mainstage. Jen also does scenario training for the Idaho State Police, where she helps student officers through real to life scenarios. Jen camps and skis, and when she isn’t acting or directing, she’s in the great outdoors with her fiance Jeff and four kids, Josie, Jordan, Ben and Nate.

    Jen absolutely loves Idaho, and that’s why she decided to build her career in this beautiful state. A graduate of Boise State with a BA in performance, Jen has worked professionally as an actor, director, instructor and writer in both film and stage for nearly 20 years with both regional and national companies. As the Education Director at Boise Contemporary Theater, Jen guides students to collaborate and create a play in approximately 60 class hours, then perform it on the BCT mainstage. Jen also does scenario training for the Idaho State Police, where she helps student officers through real to life scenarios. Jen camps and skis, and when she isn’t acting or directing, she’s in the great outdoors with her fiance Jeff and four kids, Josie, Jordan, Ben and Nate.

  • Dr. Marlene Tromp

    Dr. Marlene Tromp

    President, Boise State University

    Dr. Marlene Tromp is the 7th president of Boise State University. She is committed to supporting students and faculty, serving and advancing the state of Idaho, and helping the university foster research excellence to increase discovery for its students and the world.

    Dr. Marlene Tromp is the 7th president of Boise State University. She is committed to supporting students and faculty, serving and advancing the state of Idaho, and helping the university foster research excellence to increase discovery for its students and the world.

  • Bryan Harsin

    Bryan Harsin

    Alumnus and Boise State Football Head Coach

    Bryan Harsin, a former Boise State quarterback, assistant coach and offensive coordinator, is in his sixth season as the head coach at his alma mater in 2019. Harsin boasts a record of 64-16 at Boise State, an average of more than 10 wins per season. Overall, he is 71-21 as a head coach – including one season at Arkansas State – and has led his programs to bowl games in each season as a head coach.

    Bryan Harsin, a former Boise State quarterback, assistant coach and offensive coordinator, is in his sixth season as the head coach at his alma mater in 2019. Harsin boasts a record of 64-16 at Boise State, an average of more than 10 wins per season. Overall, he is 71-21 as a head coach – including one season at Arkansas State – and has led his programs to bowl games in each season as a head coach.

  • Avery Williams

    Avery Williams

    Boise State Football Player

    Voted the Mountain West Special Teams Player of the Year…also selected to the All-Mountain West First Team as the punt returner, and All-Mountain West Honorable Mention at cornerback…started all 14 games at cornerback…led the Mountain West and finished seventh in the country with 13.2 yards per punt return…was one of just two players in the country, along with TCU’s Jalen Reagor, with two punt-return touchdowns…on defense, broke up four passes, made 39 tackles (27 solo), and had 1.5 tackles-for-loss…blocked two kicks on special teams

    Voted the Mountain West Special Teams Player of the Year…also selected to the All-Mountain West First Team as the punt returner, and All-Mountain West Honorable Mention at cornerback…started all 14 games at cornerback…led the Mountain West and finished seventh in the country with 13.2 yards per punt return…was one of just two players in the country, along with TCU’s Jalen Reagor, with two punt-return touchdowns…on defense, broke up four passes, made 39 tackles (27 solo), and had 1.5 tackles-for-loss…blocked two kicks on special teams

  • Big K BBQ

    Steve Kubinski

    Alumnus and Owner of Big K BBQ

    BIG K BBQ specializes in catering and to-go orders of custom smoked meats for your special event. We can handle 15 to 1500 people, and we offer everything from full-service buffet-style meals, drop off everything hot and ready to eat, or order it take-away where you pick it up and go!

    BIG K BBQ specializes in catering and to-go orders of custom smoked meats for your special event. We can handle 15 to 1500 people, and we offer everything from full-service buffet-style meals, drop off everything hot and ready to eat, or order it take-away where you pick it up and go!

  • Adrian Alvi

    Adrian Alvi

    Alumnus and Creator/CEO, Save the Day Seasonings

    Adrian is the CEO, founder, and product visionary for Save the Day, which is now available in 17 states using the direct sales business model and always available at savethedayseasonings.com. The recent release of Save the Day Sweetenings and Universal Baking Mix will now give people a complete set of tools to make all of their cooking and scratch dessert-making easier than ever!

    Adrian is the CEO, founder, and product visionary for Save the Day, which is now available in 17 states using the direct sales business model and always available at savethedayseasonings.com. The recent release of Save the Day Sweetenings and Universal Baking Mix will now give people a complete set of tools to make all of their cooking and scratch dessert-making easier than ever!

Because we need more fight song in our lives.

Go Orange! Go Big Blue!

Thank you Boise State Blue Thunder Marching Band for this amazing virtual rendition of the Fight Song played during the first-ever virtual commencement ceremony.

Share Your Boise State Family

Leading up to our virtual get-together on May 28, we will be sharing Boise State families and their favorite BBQ/family recipes and photos on social media. Fill out the form below to submit yours. You will be entered to win great prizes, including a $100 gift card from Mountain America Credit Union, and you might be featured on social media!

Submit Your Boise State Family Story, Summer Adventures or Recipe

Name(Required)
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Drop files here or
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    Any person uploading a photo or video through this form grants permission to the University and its designees, agents, and licensees to utilize their name, likeness, actions, and statements in any live or recorded audio, video or photographic display, or other transmission, exhibition, publication, or reproduction made of in any medium or context for any purpose, including commercial or promotional purposes, without further authorization or compensation. By clicking I agree below, I agree to the above photo/video release.(Required)

    Boise State Family Recipes

    BBQ Chicken, Grilled Zucchini and Foil-Wrapped Brussel Sprouts

    Pat Mac's Catering — Recipe from the BBQ

    Pat Mac Cooking at the 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.

    BBQ Hot Wings

    Scott Baker

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

    “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.

    Bronco Chili

    Jim and Nancy Kerns

    Family Photo people: Vicki Brown (sister), Ben Kerns (son), Dawson Kerns(on Dads shoulders), Nancy Kerns, Trevor Kerns(grandson), Julie Kerns (daugther in law), Jim Kerns(father), Jim Kerns

    “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.

    Bronco Ribs

    Rashelle Gussner

    Rashelle Gussner with her favorite Bronco family member.

    “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!

    Chicken, Turkey and Pork Burger

    Jacqueline Strasser

    Strasser family

    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!

    Coca Cola Steak

    Katie Mason

    Family attends egg hunt on the blue
    Katie Mason, Kennedy Mason, Miles Mason, Emily Elsethagen, Grady Elsethagen, Ally Elsethagen, Benson Elsethagen, Dave and Eileen Pryor

    “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!

    Cowboy Caviar

    Ashley Peterson

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

    “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.

    Grilled Steak

    Kim Reid

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

    “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!

    Hawaiian Carne Asada

    Tia Sutton, Intercollegiate Knights Endowed Scholarship Recipient

    Matt Sutton, Sarah Sutton, Taylor Sutton, Ty Sutton

    “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.

    Honey Mustard BBQ Marinade

    Angie Phillips

    Angie Phillips

    “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.

    Lonny’s Tri-tip

    Lonny Brown, Vicki Brown and Kristi Brown Conner

    Lonny Brown Vicki Brown Kristi Brown Conner

    “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.

    Mini Chorizo Wraps

    Heather Carlson

    Heather Carlson and her daughters

    “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.

    Roasted Brussel Sprouts

    Debbie Kaylor

    Home Opener Tailgate Crew with Debbie Kaylor

    “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.

    Smoked Turkey

    The Robertson Family

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

    “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!

    Strawberry Pie

    Jarrod, Jamie, Kyle and Ryan Page

     Jarrod, Jamie, Kyle and Ryan Page

    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.

    Strawberry Rhubard Crumble Pie

    Lonny Jurgens '84, Scott Jurgens '06 and Kasey Jurgens

    Lonny Jurgens '84, Scott Jurgens '06 and Kasey Jurgens

    “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.

    Stuffed Mushrooms – A Mayes Family Favorite

    Chris & Brandi Mayes and Family

    Chris & Brandi Mayes and Family

    “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.

    Summer Salad

    Erin Taylor

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

    “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.

    Thai Pork Satay on the Grill

    Teresa Harder and Brian McGowen

    BBQ_Thai-Pork-Satay-smaller

    “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!

    A Proud Partner

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    Support the Boise State Alumni Association with the Boise State Mountain America Alumni credit card. You’ll get low rates and  earn rewards. Support the Alumni Association Get your card now.

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