Tailgating recipies (please sticky)

[Raybone31]

Sounds pretty good to me... I have a question though. Seeing as most of this recipe is out of a can, a spice bottle, or a bag... other than the meat, have you ever made it with the precooked frozen meatballs and, if so, how much did the recipe suffer, if it did? Just asking because using the frozen ones would pretty much eliminate the stovetop part and make it a pure crockpot affair. Your take?

I've made this one twice, both times making it with fresh meatballs. One time I tried to make my own sauce, and it didn't quite pan out the way I had hoped. (my fault though)
As for the store bought meatballs; there are many good ones on the market, I don't think you would be much worse off going with those and cutting down on the dishes at home.
I like taking the Saturday to prep all my food (as a ritual if you will) so I still favor the homemade, just to get me pumped for what is to come on Sundays.

If you go with the store-boughts please let me know how it turned out.

[dp14]

16 oz. cream cheese
1.5 Cups of Diced Celery
1 Cup of Shredded Cheddar
8 0z. of Pete's Hot Sauce (or you can use Franks and add what ever else to make spicier if you want)
1 Handfull of Crumbled Blue Cheese
1/4 Cup of Blue Cheese Dressing
2-3 Chick breasts par boiled and chopped up (or 2 cans of Canned Chicken)

Mix it all up good and bake in over @ 350 for 15-20 Minutes
Serve warm with Tostido's Scoops Tortilla Chips

[rjmarkin]

What about some subs?

Meatball subs

Ingredients:

2-3 lbs ground beef

1 can of tomato paste

Italian seasonings (parsley, basil, rosemary, oregano)

Salt, pepper & garlic

Bread crumbs

1 egg

3-5 cans of tomato sauce or pizza sauce

Shredded mozzarella cheese

Italian rolls (don't skimp on the rolls!)

Steps:

In a large bowl, beat the egg and add the ground beef, seasonings, tomato paste and some bread crumbs.

Mix all ingredients together. Add more seasonings and bread crumbs if needed.

Form meatballs and place them in a large saucepan. Don't make them too big, you want them bite-sized.

Cook the meatballs slowly, turning frequently so they brown evenly.

While the meatballs cook, pour the tomato sauce or pizza sauce into a crock pot or other large pot. If you're using tomato sauce you'll need to add Italian seasonings and salt, pepper & garlic. Use enough sauce to cover the meatballs, no exact amount is necessary. Begin heating the sauce.

When the meatballs are done, place them in the sauce.

Let simmer for a while on low heat, then let cool. Store in a (I use a disposable) cooking pan. Then when your at the tailgate re-heat on the BBQ in the pan. Once warmed up serve on rolls with cheese.
I personally like adding lettuce, onion, and tomato to mine but that's just me.

Thanks great idea ... i think that is what We are going to do.... thanks again!

[Raybone31]

Thanks great idea ... i think that is what We are going to do.... thanks again!

Your more than welcome. Heck that is what this thread is for.

Enjoy.

[Raybone31]

Well I'm keeping it simple this weekend everyone.

Chicago pizza burgers, and stuffed jalapenos.

I might throw in some grilled potato wedges w/ spicy re-fried been dip. (Not sure yet)

Either way it will be tasty.

[dianew]

Chicken Wing Soup

Ingredients:
2 stalks of celery - chopped
2-3 cups of cooked shredded chicken
1 8oz bottle of hot sauce
¼ cup of flour
8oz of shredded cheddar cheese
1 pint of light cream
1 14oz can of chicken stock
¼ cup of butter
1 small Vidalia onion diced


Melt the butter in a stockpot, add the celery, carrots, and onions. Cook until tender. Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved. Add the chicken, and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil. Add the hot sauce, and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.


.

I made this today but I forgot about the onion by accident, and used heavy cream instead of light and it turned out delicious! For the chicken used a "buffalo wing" flavored Rotisserie chicken i got at tops. Definitly bringing this to sundays game!

[Town&Country]

I've made this one twice, both times making it with fresh meatballs. One time I tried to make my own sauce, and it didn't quite pan out the way I had hoped. (my fault though)
As for the store bought meatballs; there are many good ones on the market, I don't think you would be much worse off going with those and cutting down on the dishes at home.
I like taking the Saturday to prep all my food (as a ritual if you will) so I still favor the homemade, just to get me pumped for what is to come on Sundays.

If you go with the store-boughts please let me know how it turned out.

Yes, I made it with store bought meatballs a couple of weeks before this recipe was posted. Pretty much the same recipe except I put a can of Ro-Tel original (with liquid) in there too, it gives it a good kick. Made it in the crock pot beginning with one hour on high and then just let it go into the warm mode (which is quite hot really, just right) all day, stirring occasionally, so we could just get a sub whenever.

Although homemade meatballs are certainly better this was a tasty and simple way to make it. I know what you mean about the rituals and prepping. I made the Onion Meat loaf again (see page one of this thread) last night with garlic potato's, gravy, and fresh steamed green beans. GF loved it. I used tomato bisque soup instead of regular tomato soup. Today for a late lunch it was meatloaf sandwiches, just took some slices and heated them in a pan with a little bacon grease, ketchup over the top. Delicious!

That Chicken Wing Soup is next on the list, someone said add bleu cheese (crumbled over the top at the end I assume). It sounds excellent and its getting a little cooler down here now so its the right time for this one.

[Raybone31]

Yes, I made it with store bought meatballs a couple of weeks before this recipe was posted. Pretty much the same recipe except I put a can of Ro-Tel original (with liquid) in there too, it gives it a good kick. Made it in the crock pot beginning with one hour on high and then just let it go into the warm mode (which is quite hot really, just right) all day, stirring occasionally, so we could just get a sub whenever.

Although homemade meatballs are certainly better this was a tasty and simple way to make it. I know what you mean about the rituals and prepping. I made the Onion Meat loaf again (see page one of this thread) last night with garlic potato's, gravy, and fresh steamed green beans. GF loved it. I used tomato bisque soup instead of regular tomato soup. Today for a late lunch it was meatloaf sandwiches, just took some slices and heated them in a pan with a little bacon grease, ketchup over the top. Delicious!

That Chicken Wing Soup is next on the list, someone said add bleu cheese (crumbled over the top at the end I assume). It sounds excellent and its getting a little cooler down here now so its the right time for this one.

Man oh man...now I'm hungry.

Yeah I think I'm gonna fire up this soup recipe for the monday nighter!!!
Looks real tasty, and it always helps to have a meal that sticks to your ribs as the weather gets colder.

[Frew586]

Found this, hope it helps.

Garbage Plate Special Sauce Ingredients:

1 - medium onion, chopped
1 - clove garlic, minced
1 - tbsp. oil
1 - lb. triple-ground beef
1 - cup H2O
1 - can tomato paste
1/2 - tbsp. brown sugar (optional)
1 - tsp. ground black pepper
3/4 - tsp. cayenne pepper
1 - tsp. chili powder
1 1/2 - tsp. paprika
1/2 - tsp. ground cumin
1/2 - tsp. allspice
1/4 - tsp. cinnamon
1/2 - tsp. powdered cloves
1 - tsp. salt (to taste)


Preparing the Special Sauce:
In large skillet, fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine. Once the meat browns, add water and tomato paste. Simmer 10 minutes. Add sugar and spices. Simmer 30 minutes, adding water ,if necessary, to keep it moist but not soupy.

I found the same recipe at several other sources online, all listed it as the official recipe. Cooked up a double batch last night for "Sunday Funday"... my kitchen still smells like Tahous, and I love it.

[MSUbillsfan]

Preparing my menu for this Saturday. I think I'm gonna do the baconburgerdogs again, but this time I'll substitute the dog for a cheese filled sausage.

[Town&Country]

For being a sticky this thread is slacking lol... We Need More Recipe's people!!!!

I've made three off of here that were great... the chicken wing soup is next... lets get a few more on here...

[Raybone31]

Well this weekend, I'm having a "Kid's Game" for my kids and my nephew. I thought for this one I would do some fun food for the kids.

Here's the three things I'm making for them.

BBQ Pogos

8 x Italian sausages
1 lb. pizza dough
3 tbsp cornmeal (45ml)
3 tbsp Dijon mustard (45ml)
2 tbsp chopped fresh rosemary (30ml)
Pepper to taste
8 x pogo sticks soaked in cool water for 1 hour

Directions:
BBQ Pogos
Preheat one side of the barbeque to 375°F/ 190°C or medium high heat and the other side to 300°F/150°C or medium low heat.
Oil the grill.
Place sausages over the medium high heat side of the grill and cook until golden char marks are achieved, about 2 minutes, turning continuously.
Once golden char marks have been achieved place sausages on the medium low heat side of the grill and cook a further 5 minutes.
Remove sausages from the grill and allow to cool.
Insert pogo stick into sausage, leaving 2 inches out for a handle.
Roll pizza dough ¼ inch thickness, cut into 8 squares approximately 4 inches by 6 inches in size.
Smear Dijon mustard over each square of dough leaving a ½ inch boarder, then sprinkle pizza dough with rosemary and pepper.
In a medium sized bowl mix an egg and some water until well combined.
With a pastry brush, brush the outer edges of the pizza dough with egg wash. Place sausage in the center and wrap the pizza dough around the sausage. The egg wash will stop the dough from unraveling.
Dust each pogo with cornmeal.
Preheat barbeque to 300°F/150°C or medium low heat.
Oil the grill and place pogos on top. Cook on each side until golden brown, approximately 12 minutes. Turn pogos often. Remove from heat and serve immediately

Cheesesteak Sliders


7 tablespoons extra-virgin olive oil
1 pound beef tenderloin, cut into thin strips
Salt and pepper
2 large bell peppers, cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls, split
6 ounces provolone cheese, shredded (about 1 1/2 cups)



1. Preheat the oven to 375°. Though I adjust this recipe to be cooked on a flat pan on the grill In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.
2. In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over mediumhigh heat, stirring, until softened, about 8 minutes.
3. Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Fresh Fruit Juicy Pops

2 cups hulled and halved strawberries OR
3 cups chopped kiwi OR
3 cups chopped cantaloupe
1 cup orange juice
4 7-ounce paper cups
4 pop sticks or plastic spoons

Place fruit and juice in blender container or food processor bowl. Whirl until smooth.
Pour mixture into four 7-ounce paper cups; place cups in freezer until partially frozen, about 1 hour.
Place pop sticks or plastic spoons in center of cups. Freeze until firm


This is a great menu for the kids. The pogos are very tasty, and what kid doesn't love pogo's.
I follow that up with the cheesesteak sliders, because they are a very good size for them. Then for desert I'm gonna go with the frozen pops just to mix it up, last year I made a BBQ'd desert that was a hit but I'm thinking they will like this too.

[Town&Country]

Well this weekend, I'm having a "Kid's Game" for my kids and my nephew. I thought for this one I would do some fun food for the kids.

Here's the three things I'm making for them.

BBQ Pogos

8 x Italian sausages
1 lb. pizza dough
3 tbsp cornmeal (45ml)
3 tbsp Dijon mustard (45ml)
2 tbsp chopped fresh rosemary (30ml)
Pepper to taste
8 x pogo sticks soaked in cool water for 1 hour

Directions:
BBQ Pogos
Preheat one side of the barbeque to 375°F/ 190°C or medium high heat and the other side to 300°F/150°C or medium low heat.
Oil the grill.
Place sausages over the medium high heat side of the grill and cook until golden char marks are achieved, about 2 minutes, turning continuously.
Once golden char marks have been achieved place sausages on the medium low heat side of the grill and cook a further 5 minutes.
Remove sausages from the grill and allow to cool.
Insert pogo stick into sausage, leaving 2 inches out for a handle.
Roll pizza dough ¼ inch thickness, cut into 8 squares approximately 4 inches by 6 inches in size.
Smear Dijon mustard over each square of dough leaving a ½ inch boarder, then sprinkle pizza dough with rosemary and pepper.
In a medium sized bowl mix an egg and some water until well combined.
With a pastry brush, brush the outer edges of the pizza dough with egg wash. Place sausage in the center and wrap the pizza dough around the sausage. The egg wash will stop the dough from unraveling.
Dust each pogo with cornmeal.
Preheat barbeque to 300°F/150°C or medium low heat.
Oil the grill and place pogos on top. Cook on each side until golden brown, approximately 12 minutes. Turn pogos often. Remove from heat and serve immediately

Cheesesteak Sliders


7 tablespoons extra-virgin olive oil
1 pound beef tenderloin, cut into thin strips
Salt and pepper
2 large bell peppers, cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls, split
6 ounces provolone cheese, shredded (about 1 1/2 cups)



1. Preheat the oven to 375°. Though I adjust this recipe to be cooked on a flat pan on the grill In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.
2. In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over mediumhigh heat, stirring, until softened, about 8 minutes.
3. Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

Fresh Fruit Juicy Pops

2 cups hulled and halved strawberries OR
3 cups chopped kiwi OR
3 cups chopped cantaloupe
1 cup orange juice
4 7-ounce paper cups
4 pop sticks or plastic spoons

Place fruit and juice in blender container or food processor bowl. Whirl until smooth.
Pour mixture into four 7-ounce paper cups; place cups in freezer until partially frozen, about 1 hour.
Place pop sticks or plastic spoons in center of cups. Freeze until firm


This is a great menu for the kids. The pogos are very tasty, and what kid doesn't love pogo's.
I follow that up with the cheesesteak sliders, because they are a very good size for them. Then for desert I'm gonna go with the frozen pops just to mix it up, last year I made a BBQ'd desert that was a hit but I'm thinking they will like this too.

The heck with the kids, those Cheesesteak Sliders sound pretty good to me lol. I'm going to give them a go Next weekend, the only thing different I'm going to do is use those little potato rolls.

Have 15 bean soup going in the crockpot with some smoked neckbones for tommorrow's game with Boars Head Tavern Ham and Baby Swiss grilled sandwiches.

I guess you have the butcher slice the tenderloin thin for you? Or do you own a slicer?

[Raybone31]

The heck with the kids, those Cheesesteak Sliders sound pretty good to me lol. I'm going to give them a go Next weekend, the only thing different I'm going to do is use those little potato rolls.

Have 15 bean soup going in the crockpot with some smoked neckbones for tommorrow's game with Boars Head Tavern Ham and Baby Swiss grilled sandwiches.

I guess you have the butcher slice the tenderloin thin for you? Or do you own a slicer?

Yeah my butcher know's the slice I like. You can pretty much see through it. I believe it's a #14 slice, but I could be wrong.


Smoked neckbones?

[Town&Country]

Yeah my butcher know's the slice I like. You can pretty much see through it. I believe it's a #14 slice, but I could be wrong.


Smoked neckbones?

Ok, cool, a #14 slice possibly. Ever made it with Cheese Whiz like the Philly places do?

I failed to mention that these are Pork neckbones, not beef.

Smoked neckbones are just that, smoked neckbones. There isn't really a lot of meat on them, they add a great smokiness and flavor. A lot of people add them to cooked greens too... soul kitchen style. Pretty good stuff!

[Chazz]

OK guys! Lets get some new additions for Monday Night!!

I'm really thinking about the Bacon Burger Cheese Dogs...but instead of Cheese I may give it a try with the Chedder Brats.

I'm also looking for a garbage plate recipe.

[Chazz]

I'm gunna have to try this BEFORE Monday...so I know if it'll be good:

SPECIAL SAUCE
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb ground beef
1 cup water
12 ounces tomato paste
1/2 tablespoon brown sugar
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon powdered clove
Directions
1TO MAKE SPECIAL SAUCE:.
2In large skillet fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine.
3Once meat is cooked add water and tomato paste, cook for 10 minutes.
4Then add sugar and spices. Cook 30 minutes, adding water if needed.

[Frew586]

I'm gunna have to try this BEFORE Monday...so I know if it'll be good:

SPECIAL SAUCE
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb ground beef
1 cup water
12 ounces tomato paste
1/2 tablespoon brown sugar
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon powdered clove
Directions
1TO MAKE SPECIAL SAUCE:.
2In large skillet fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine.
3Once meat is cooked add water and tomato paste, cook for 10 minutes.
4Then add sugar and spices. Cook 30 minutes, adding water if needed.

I can vouch for it's amazingness. It's very close to, if not, the authentic Nick Tahous recipe.

[rjmarkin]

Whats every doing for Monday Night Football

Im thinking about doing ribs... Because I can cook them in the oven durring the day then throw them on the grill at the stadium with the barbaque sauce on them....

Baring the price this is most likely my option...Whats everyone else doing?

[Town&Country]

I'm gunna have to try this BEFORE Monday...so I know if it'll be good:

SPECIAL SAUCE
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon oil
1 lb ground beef
1 cup water
12 ounces tomato paste
1/2 tablespoon brown sugar
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon powdered clove
Directions
1TO MAKE SPECIAL SAUCE:.
2In large skillet fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine.
3Once meat is cooked add water and tomato paste, cook for 10 minutes.
4Then add sugar and spices. Cook 30 minutes, adding water if needed.

Without reading back through this entire thread, what does this sauce go on? The Garbage Plate? Or, other things too? This sauce looks like it is excellent... just wondering what you all do with it. Dogs?