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In the pilot episode of Chomp, our chef will be Hondo Goebel, a sophomore engineering student at Texas A&M University. With his busy schedule and lack of cooking skills, most of his meals are a patty melt with grilled jalapeños from Whataburger, the largest meal that Layne’s sells, or whatever his roommate cooks and shares with him.

However, what he lacks in a cooking routine, he makes up for with his love of showing off as a host and making his crowd pleasing jalapeño poppers, a recipe I taught him.

If you didn’t figure it out already, Hondo is my brother and we are each other’s biggest critics. Therefore, you should take my opinion even more seriously when I say that he can make jalapeño poppers better than our mother, the inventor of the recipe.


Hondo, our mom, and me!

After years of refining, Hondo has adapted this recipe to be an easy and delicious appetizer for groups of all sizes. It is the perfect dish for a dinner party, barbeque, ring dunk, or darty. These poppers are not your regular cream cheese filled jalapenos, they are hearty with a sausage/cream cheese stuffing. They also last perfectly in the fridge and taste great to snack on all week.

All you need for this recipe is a sheet pan, knife, and any type of frying pan. Grab these ingredients before listening, and let’s chomp down together.

Watch us on Apple Podcasts, Spotify, Amazon Music, and other streaming platforms, or on the AGCJ366 website at agcj366.tamu.edu.

Ingredients:
10 large Jalapeños (remember that each jalapeño makes two poppers)
Two 8 ounce blocks of cream cheese
One regular 16 ounce Owen’s pork sausage
Any maple syrup (doesn’t have to be real maple syrup, Aunt Jemima works fine)
One pack of bacon

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This week’s guest is the definition of a renaissance man. An engineering student by day, and a hunter by night, Logan Carroll spends nearly all his time either in Zachry, Gold’s Gym, or traversing the brush of South Texas. This January, he hunted in Crystal City with his father, tracking down the elusive nilgai antelope.


Logan with a white-tail deer he hunted.

If you haven’t heard of nilgai before, don’t worry. This creature, also known as the Blue Bulls, looks like a cross between a horse and a Brahman bull if you put some deer antlers on top of it. In reality, it is actually the largest antelope that hails from Asia, weighing up to 700 pounds.

Nilgai Antelope

Many of the ranches in South Texas breed and raise them to sell as exotic hunting experiences for hunters all over the United States.The flavor is similar to white tail deer, but with a softer taste than its smaller counterpart. Fried deer backstrap is a South Texas delicacy, so fried nilgai backstrap is its exotic cousin.

Logan learned early how to kill, skin, and process a deer, and most importantly – how to fry them. In this episode, he will take us through the process of preparing and tenderizing the wild game his father killed this year.

We realize that exotic antelope meat is not typically sold at H-E-B or found even at farmer’s markets, so Chomp doesn’t expect you to find it for this recipe. We recommend that you follow along with your protein of choice. Pork chops, chicken breasts or thighs, or even turkey will be just as delicious and will substitute perfectly for this recipe.

All you need for this recipe is a few bowls, tongs, potato masher, and two pots. Grab these and your ingredients, and let’s chomp down.

Listen on Apple Podcasts, Spotify, Amazon Music, and other streaming platforms, or on the AGCJ366 website at agcj366.tamu.edu.

Ingredients:

Nilgai backstrap

Flour

Seasonings of choice

2 Eggs

Milk

Potatoes

Butter