Tailgating recipies (please sticky)

[buff buffalo]

1.5 oz southern comfort
1oz gin
1oz myers dark rum
1oz vodka

6oz tropicana peach orchard punch


Mix and serve on the rocks. Call it whatever you like it's good

Wow! Too many of those and I wouldn't make it into the game for sure.

Ever tried a Stinger?

2oz brandy
1oz clear creme de menthe

served over lots of crushed ice.

Pretty good.

No need to add this to the main page Raybone.......it's a fairly well known cocktail.

[Raybone31]

No I never tried a stinger (that I can remember anyways lol)

Might have to give one a try one of these days.

[SpielmanGilchrist]

Better Homes and Gardens has this months issue entirely related to tailgating recipes

[Raybone31]

Food Network magazine has some good tailgating recipes this month for anyone who is interested. I'll be adding my new recipe this weekend as well.

And as always guys, my good friend Joe Cahn's website www.tailgating.com is always another great place to check out.

[Raybone31]

Apple Cider Chicken Wings
3-4 lbs. segmented chicken wings

Rub:

1 tbsp paprika
1/2 tsp cayenne pepper
1 tsp ginger
1 tsp black pepper
1/2 tsp cinnamon

Sauce:

1/3 cup ketchup
1 cup apple cider
1/4 cup apple cider vinegar
2 tbsp peach jam or peach jelly
2 tbsp brown sugar

In a pot, on low heat, bring all of the ingredients for the sauce to a light simmer.
Simmer for 20 minutes.
Allow sauce to cool, then refrigerate.


In a bowl, mix all ingredients for rub.

Place segmented wings into a large freezer bag or large bowl.
Cover wings with rub, and evenly coat the wings.
Refrigerate wings, and let the rub work it’s magic for a minimum of 3 hours.



Pre-heat grill to medium-high heat (400 degrees).

Place wings on a well oiled grill, and cook for 12-16 minutes. Turn occasionally.
In a small pot or BBQ friendly container, placed on the grill. Warm your apple cider sauce.
During the last 2-3 minutes, brush some sauce on the wings.

Once the wings are ready, place them in a large bowl, and pour remaining sauce
over the wings. Evenly coat the wings and serve.

* If you are going to toss the wings in the sauce, BE CAREFUL, this sauce is very sticky
and the wings will stick together as you try to toss the wings in the bowl.

And there you have it… Apple Cider Chicken Wings! These are so good!

Very sticky, the right amount of sweet, and the delicious Autumn favorite: the taste of Apple Cider!

Enjoy!

[BillsLunaticEZE]

I have a great, easy one we did the other game. Get some good, thick bacon, wrap it around some asparague from top to bottom and throw it on the grill. Easy and delicious.

[Raybone31]

Might have to try that this weekend!

[nomoredyess]

Might have to try that this weekend!

Bacon wrapped asparagus is amazing!!!!!! lol

[BillsLunaticEZE]

Bacon wrapped asparagus is amazing!!!!!! lol

Yes it is. Also making grilled Jalepeono Poppers. There not breaded but it's got a bacon and cream cheese filling with a zesty sour cream dipping sauce. Good appitizer with our Beef on Weck and pizza dip.

[SpielmanGilchrist]

anyone making philly cheesesteaks tommorow?

[Raybone31]

Yes it is. Also making grilled Jalepeono Poppers. There not breaded but it's got a bacon and cream cheese filling with a zesty sour cream dipping sauce. Good appitizer with our Beef on Weck and pizza dip.

mmmmm beef on weck

[Raybone31]

Grilled "Cheesecake"

1 brick cream cheese (softened)
3 tbsp icing sugar
1 tsp milk
8 maraschino cherries
1 tsp of syrup from maraschino cherries
1 tbsp amaretto
1 candy bar (chopped or crumbled) -your favorite
graham crackers for dipping.


Chop maraschino cherries and place in a small bowl.
Add maraschino syrup and amaretto to bowl, cover and refrigerate for at least 1 hour.


In a bowl combine cream cheese, icing sugar, and milk. Blend until smooth.
Place cream cheese filling into a pie pan (I use disposable), and spread evenly.
Place cherries onto the filling and pour syrup over the top of the filling.
Top with candy bar.



Place on cool side of grill, at whatever temperature you need to warm the Grilled “Cheesecake”.

If you need it quick, go higher heat. If you have time before you need to serve, go with the grill a little cooler.


Once chocolate has melted, cherry syrup has soaked into the warm cheese filling. Remove from grill.

Serve with a bunch of graham crackers, and you have a great Grilled “Cheesecake”!!!!

[buff buffalo]

^^^^^Raybone that sounds goooood!

[Raybone31]

Carnitas Tacos w/ Tequila Salsa & "Guac" Sauce

5 lbs pork loin roast
2 dozen tortillas

Carnitas Rub:

2 Tbsp chile powder
1 tsp cumin
1 tsp garlic powder
1 tsp sea salt
1 tsp smoked paprika
1 Tbsp oregano
1 Tbsp brown sugar

Tequila Salsa:

3 large tomatoes (diced)
1/2 of a medium onion (diced)
2 cloves of garlic (minced)
1/3 of a bunch of cilantro (chopped)
juice of 2 limes
1 shot of tequila
1 tsp sea salt
pinch of pepper
pinch of sugar


"Guac" Sauce:

3 avocados
1/2 of a jalapeno pepper
1 tsp Frank's Thick Hot Sauce
2 Tbsp sour cream
juice of 1 lime

Mix all ingredients for rub. Evenly cover pork with rub. Cover
and refrigerate over night.

Remove meat from fridge; 1 hour before cooking.

Pre-heat grill to medium-low heat (275-300 degrees) indirect grilling.
As grill is pre-heating, drizzle some olive oil on the whole tomatoes,
sliced onion, jalapeno, and garlic cloves. Place the tomatoes, onion, garlic,
and lime (cut in half) onto the warm side of the grill. Cook for about 1 minute.
Remove from grill.


Place a drip pan on the cool side of the grill. Add a cup of water or apple juice to
the drip pan.

* If using woodchips (I recommend a small amount of mesquite, but only for the first
half of an hour). If using a charcoal grill, don't worry about adding wood chips.
Place meat on the cool side of the grill. Fat side up.
Close lid. Cook for approx. 3 hours, basting the meat from the drip pan;
every hour. Cooking times may vary.
The meat should reach an internal temperature of at least 160 degrees.
*Add charcoal every hour as needed, to keep a steady temperature.

While meat is cooking. Prepare salsa.
Mix all ingredients for salsa in a large bowl. Cover and refrigerate.


Prepare "guac" sauce.

Pit avocados (keep pits), scoop the avocado flesh into a medium sized bowl.
Dice jalapeno, and add to avocado. Add hot sauce, juice of 1 lime, and sour cream.
Mix very well. * The use of a food processor or blender is perfect for this.


Once the "guac" sauce is mixed. Put the pits from the avocados into the "guac",
place a piece of plastic wrap tightly to the mixture, trying to eliminate
any air between the two. Refrigerate.


Once meat has finished cooking. Remove from grill, cover meat; let it rest for
20 minutes.


Remove fat cap from the pork. Begin to chop the pork, into tiny pieces.
Once the meat is chopped, pour juices from drip pan onto the meat.
Remove pits from "guac" sauce, bring the food out to the table;
and let everyone assemble their Carnitas Tacos!

[Raybone31]

Thought I'd add one more for this weekend

Sweet & Salty Burgers

1 lbs. ground beef
1 lbs. ground pork
2/3 cup pretzels (crushed as fine as bread crumbs)
1 tsp sea salt
1 tsp garlic powder
pinch of pepper


Sweet Sauce:

1/3 cup brown sugar
1/3 cup beer ( A cream ale is preferred)
3 Tbsp spicy or bold mustard
3 cups cheddar cheese (shredded)


Toppings:

Thin sliced onion
6 strips of bacon


6 large kaiser buns


Crush pretzels in a blender or food processor. In a large bowl,
combine beef, pork, sea salt, garlic powder, pepper, and half of the
pretzel crumbs.
Mix well.
Slowly add the remaining pretzel crumbs, a little at a time; until
all of the meat and crumbs are evenly mixed.

Evenly distribute the meat, to create 6 equal amounts (these are a 1/3 lb.,
if you want smaller burgers; make 1/4 lb burgers, by using 8 equal amounts)

In your hands, make each amount into a large meatball. Packed well.


In a small pot, on medium heat. Combine beer and brown sugar. Once the sugar
has dissolved, lower heat and add mustard. Simmer for a minute or two. Add
cheese and mix well. * Keep sauce warm for serving.

Cook bacon to desired doneness. Set to the side.

On high heat in a large frying pan, griddle or flat pan; add a little olive oil
(about a tsp per burger). Place the large meatball onto the oil; let it cook for
15-20 seconds. With a spatula, begin to press down the meat, until the patty
is about 3/4 of an inch thick.

Cook for 2 minutes, then flip; and cook for another 1 1/2 minutes.
Lift patty, place a few rings of the sliced onion onto the pan, place the patty
back on top. Press down the meat slightly, and cook for another 20 seconds.

Serve on a large kaiser roll, with a strip of bacon (which I cut in half, to cover the burger), a generous amount of the warm sweet sauce, and a small pinch of sea salt.

[buff buffalo]

What's on the SB menu Ray?

[Raybone31]

Made some, Sausage and Peppers Burgers, some beef short ribs that I saw on the foodnetwrok, some deep fried steaks; I seen Jamie Oliver do up on one of his shows, some spud skins and some cowboy beans I found on-line... you?

[buff buffalo]

Made some, Sausage and Peppers Burgers, some beef short ribs that I saw on the foodnetwrok, some deep fried steaks; I seen Jamie Oliver do up on one of his shows, some spud skins and some cowboy beans I found on-line... you?

Pretty standard fare.....slow cooker ribs, nachos, soft pretzels and lots of snacks.

[99problems]

I posted this recipe on another thread but I didn't realize there was a true stickied tailgate recipe thread. That bean dip by Moulds looks good, I'm going to make it for next Sunday. Those Bills Beans look good too, going to make that the week after with grilled franks. Anyhow, here it is, great stuff or I wouldn't have stuck to it all these years, I hope you like it too.

Here is the ultimate wing sauce, rumour has it that this is the Anchor Bar's Original sauce from way back. Either way, I've been using this recipe for at least 15 years, the card its on is stained from hot sauce lol.

I'm not going to get into the "how to" part on frying wings, just be Sure to use peanut oil and let them drain or it'll be a soppy mess.

The Sauce:

3-6 oz's of Franks Hot Sauce (might be called Durkee's in some parts still, I don't know).

1/2 stick of Margarine (not butter!)

1 tablespoon of white vinegar

1/8 to 1/4 teaspoon of cayenne pepper powder

1/4 teaspoon of red pepper powder

1/8 teaspoon of garlic salt

1/8 teaspoon of black pepper

1/4 teaspoon worchestshire sauce

1 to 2 teaspoons of tabasco sauce

Mix all the ingredients in a small sauce pan over low heat (Low!) until the margarine is completely melted, then stir until everything is blended into the sauce. Get the sauce off of the heat at this point or you may begin sacrificing some of the flavour.

Fry the wings in peanut oil, drain, then (those cheap lemonade pitchers with the top that turns open or closed work great) place in pitcher with sauce, however much you like, shut top, shake until coated.

I like really chunky bleu cheese dressing and celery sticks.

Give this one a try people, you will not be disappointed. You can make the sauce in advance and use it within a few days too.

Enjoy and Go Bills!!

Made these for SB and everyone loved em', thanks!!

[Town&Country]

Made these for SB and everyone loved em', thanks!!

First, I'm amazed that you found this recipe from that far back... and second, I'm glad you and your crew liked them. You can double/triple/quadruple the sauce recipe depending on the expected crowd, the taste is still the same.

Funny thing about this, the recipe has been yanked from where I originally found it, and, to clarify, I found it in 1998... not before then (not sure why 15 years is what I typed but it is wrong). Have the original on the side of the fridge with a magnet.