Tailgating recipies (please sticky)

**Raybone31** · 08-04-2008, 11:07 PM

**Raybone31** · 08-04-2008, 11:23 PM

As posted by jcmccall in another forum:

Get some plump jalapenos or your favorite mildly hot peppers and slice gentry down the side leaving the ends intact. Roast them in the oven a bit just to soften them. A little water in the pan in the over or some oil if you pan fry. Stuff in some cheese/salsa mixture (or whatever cheese you like) and add some shredded hot wing pieces. I usually make a mixture of both and add at the same time.

Bread them throughly with a mixture of Bisquick and beer to keep the cheese inside. You can also use a bit of butcher twine or whatever the stuff they sew up poultry with. Deep fry them for about 3-5 minutes or about 30 seconds after they really start to float or the cheese start oozing out. (Remove the twine once they come out if you used it.)

I've also done these with bell peppers and its good.

You will be the man at any tailgate. You can make a deepfryer pretty easily that will work at a tailgate. Get a wide and deep pot and you can find a perforated insert wit ha handle at just about any kitchen store.

It works the best if the canola or vegetable oil isn't virgin, so burn a couple french fries first. A good way to judge the temperature is putting a popcorn seed in the pot to see if it pops.

Go easy as you want to make it through the game without blowing an O-ring.

Cider vinegar sauce on my roasted chicken (or got buy chivettas), but my simple recipe is better.

Olive and pepper infused homemade bread.

Roasted potato strips/wedges bathed in oil and spices.

Teryaki marinated steak tips.

Buffalo Brownie ice cream.

Potato salad.

Oven baked, then roasted wings (they fall apart in chickeny goodness.)

Sounds **** good gonna try that one next week too.

**buff buffalo** · 08-06-2008, 11:55 AM

First, I think that this thread is an awesome idea......I hope it catches on....

Here is a link to a rib recipe that I have tried and enjoyed.....it's from a show called 'Licence to Grill'.....I'm not sure if it's on US tv, but it's on Food TV Canada for sure.....

http://www.foodtv.ca/recipes/reciped...px?dishid=7693

The Cola Ribs are also fantastic.....

http://www.foodtv.ca/recipes/reciped...px?dishid=6570

**Raybone31** · 08-06-2008, 12:22 PM

Originally Posted by buff buffalo

First, I think that this thread is an awesome idea......I hope it catches on....

Here is a link to a rib recipe that I have tried and enjoyed.....it's from a show called 'Licence to Grill'.....I'm not sure if it's on US tv, but it's on Food TV Canada for sure.....

http://www.foodtv.ca/recipes/reciped...px?dishid=7693

The Cola Ribs are also fantastic.....

http://www.foodtv.ca/recipes/reciped...px?dishid=6570

Rob's recipies are fantastic. I have quite a few recipies from his show. Actually I've printed off a ton of his recipes. His Chicago Pizza Burgers are just amazing.

Thanks for the links, and any help you can give to keep this thread going is much appreciated.

It's my second attempt at making this work.

**Wooderson** · 08-06-2008, 02:49 PM

Originally Posted by Raybone31

I would really like to start a thread that just shares great tailgating recipies and ideas. From one Bills fan to another. I have so many and I want to share them with you all. And looking forward to what is out there that I haven't experienced.

I'll start:

BaconBurger Dogs (This serves 8 but you can adjust to make more or less)

Ingredients:
2 pound of hamburger
1-1 1/2 pound of thin sliced bacon
8 hot dogs (not the small ones either, get the jumbo)
Cheese ( I prefer old cheddar) split the slices of cheese in half length wise
1 egg
Small amount of breadcrumbs (less than half a cup)
Seasoning (store bought or make your own)
16 toothpicks
Tin Foil Wrap

Take hot dogs and slice them length wise (Don't go all the way through!!! Only cut through about half to one third of the hotdog's width).
Take cheese and place inside the opening of the hot dog.

Take groundbeef, egg, breadcrumbs, and seasoning and combine. Make 1/4 lb. to 1/2 lb.patties with mixture (personal preference).

Once patties are formed, flaten patties, then place hot dogs at one end of patty and roll inside of patty.

Once patty and hotdog are rolled. Wrap in two pieces of bacon (try and use the bacon to cover most of the burgerdog. Use tooth picks to hold bacon in place.

Individually wrap each bacon burger dog in tin foil.

Grill in tin foil untill burger is browned. (Usually about 8-10 minutes) I use charcoal so cooking times may vary).

Then take out of tin foil and grill untill fully browned.

Serve on hoagie bun with whatever toppings you wish. I always stick with just mustard.

Oh by the way don't forget to take out the toothpicks once you're done cooking.

Rachel Raybone, these sound ridiculously good
.. ill see if I can dig up my chicken wing soup recipe for the colder months

**Raybone31** · 08-07-2008, 01:54 AM

Originally Posted by Wooderson

Rachel Raybone, these sound ridiculously good
.. ill see if I can dig up my chicken wing soup recipe for the colder months

Please do. mmmmmmmmmmmmm.

Block "O" · 08-07-2008, 02:29 AM

Nice thread. Maybe this will turn into a Bills Tailgate cookbook eventually.

**STUCKINSTEELERCOUNTRY** · 08-07-2008, 05:19 AM

Originally Posted by Block "O"

Nice thread. Maybe this will turn into a Bills Tailgate cookbook eventually.

There is one. I haven't seen it in circulation in over ten years and the recipes were from the Bills players.

**Wooderson** · 08-07-2008, 10:51 AM

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 prefer using heavy cream as it makes the soup thicker. I also usually go heavier on the hot sauce. This is great for the winter months in the RWS parking lot.

Also, if you are ever at Danny's make sure you try their Chicken Wing Soup. By far the best.

**buff buffalo** · 08-07-2008, 02:52 PM

This is my buddy's recipe for an awesome soup......don't throw out that those turkey/chicken bones....its best to make your own stock but you could just use store bought chicken stock...... Like the chicken wing soup.....this one is perfect for cooler days/nights (that Monday nighter will be awesome!)

you really need garlic, corn & jalepeno peppers, fresh corriander & limes to make this work, as well as cheese & tortillas

1. boil up carcas in big soup pot for an hour till meat falls off bone, use about 10 C of water (this will become your chicken stock)
2. with slotted spoon or by draining, separate meat from broth - pick all the meat off the chicken bones & put it aside into a pile - throw out bones
3. in new soup pot, heat olive oil or butter: saute 2 chopped onions, 6 or 7 chopped mushrooms, lots of minced garlic
4. once these soft, add all chicken stock
5. start a slow boil & add chicken meat, 2 chopped tomatoes, 1 can corn, some diced jalepeno peppers (seeded), some diced green onions
6. add salt, season with hot sauce, Worcestire, juice of lime or lemon, 1/2 cup chopped fresh corriandertaste the soup, if it needs more salt, add it
7. heat oven till 350, remove soup from heat & layer it with tortilla strips & chesse mixture (cut 2 tortillas into 1/2 inch strips, grate up some mixture of cheese like cheddar, moz or mont-jack) - alternate by laying tortilla strips across top of soup, then layer of cheese, etc. repeat - put in oven for 30 minutes till bubbling
8. either just serve this now OR top with fried up tortilla strips (heat little oil in fry pan, cut up tortiallas into 1/2 inch pieces, brown up with chilli powder - should take 5 min's
9. serve into bowls & top with the crispy tortillas, dallop of plain yogurt & fresh lime juice

ENJOY, WILL PRODUCE MASSIVE GAS........actually I have not experienced this but perhaps a warning is appropriate.

**buff buffalo** · 08-07-2008, 02:55 PM

7. heat oven till 350, remove soup from heat & layer it with tortilla strips & chesse mixture (cut 2 tortillas into 1/2 inch strips, grate up some mixture of cheese like cheddar, moz or mont-jack) - alternate by laying tortilla strips across top of soup, then layer of cheese, etc. repeat - put in oven for 30 minutes till bubbling

crap.....I forget to remove the part about the oven......I think a gas bbq with the lid closed will work just fine for this step......either that or prepare it at home and then just heat it up on the side burner of your bbq

**Raybone31** · 08-08-2008, 12:32 AM

I'm thinking about making that soup at the NE game this year. I always like to do something warm like that for the colder games. Chili has been done the last couple of seasons, I think it's time for a little change up and I think this is gonna be it.

Thank you.

**lou50** · 08-11-2008, 07:24 AM

Bump bump bump!!!

**pottsville** · 08-11-2008, 01:19 PM

Man. What a great thread. I hope they stick this. Can't wait for cold Sunday to make chicken wing soup. Keep the ideas coming.

bRadical · 08-11-2008, 08:51 PM

wow chicken wing soup sounds like a winner winner chicken dinner! ill be making that in a few weeks to see how it is... altho coming from a bills fan its probably great

**pottsville** · 08-14-2008, 11:24 AM

Bumpety bump bump

**geargo** · 08-14-2008, 03:43 PM

Originally Posted by Raybone31

I would really like to start a thread that just shares great tailgating recipies and ideas. From one Bills fan to another. I have so many and I want to share them with you all. And looking forward to what is out there that I haven't experienced.

I'll start:

BaconBurger Dogs (This serves 8 but you can adjust to make more or less)

Ingredients:
2 pound of hamburger
1-1 1/2 pound of thin sliced bacon
8 hot dogs (not the small ones either, get the jumbo)
Cheese ( I prefer old cheddar) split the slices of cheese in half length wise
1 egg
Small amount of breadcrumbs (less than half a cup)
Seasoning (store bought or make your own)
16 toothpicks
Tin Foil Wrap

Take hot dogs and slice them length wise (Don't go all the way through!!! Only cut through about half to one third of the hotdog's width).
Take cheese and place inside the opening of the hot dog.

Take groundbeef, egg, breadcrumbs, and seasoning and combine. Make 1/4 lb. to 1/2 lb.patties with mixture (personal preference).

Once patties are formed, flaten patties, then place hot dogs at one end of patty and roll inside of patty.

Once patty and hotdog are rolled. Wrap in two pieces of bacon (try and use the bacon to cover most of the burgerdog. Use tooth picks to hold bacon in place.

Individually wrap each bacon burger dog in tin foil.

Grill in tin foil untill burger is browned. (Usually about 8-10 minutes) I use charcoal so cooking times may vary).

Then take out of tin foil and grill untill fully browned.

Serve on hoagie bun with whatever toppings you wish. I always stick with just mustard.

Oh by the way don't forget to take out the toothpicks once you're done cooking.

Sounds great. i will have to try that one. But I can feel my arteries clogging already...

**Raybone31** · 08-15-2008, 02:48 AM

Originally Posted by geargo

Sounds great. i will have to try that one. But I can feel my arteries clogging already...

The dogs clog but the beer clears. You'll be okay... I promise.

**geargo** · 08-15-2008, 11:43 AM

Originally Posted by Raybone31

The dogs clog but the beer clears. You'll be okay... I promise.

Hey is sounds like a great recipe. I am trying to get tickets for some games in september or October. I want to try one of those.

**BornAndRaised** · 08-15-2008, 02:38 PM

Originally Posted by Wooderson

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 prefer using heavy cream as it makes the soup thicker. I also usually go heavier on the hot sauce. This is great for the winter months in the RWS parking lot.

Also, if you are ever at Danny's make sure you try their Chicken Wing Soup. By far the best.

Thanks for this recipe. I have been looking all over WNY for a good recipe for this and this one sounds good. How would you say it compares to the Danny's version? I agree it is great.

Thread: Tailgating recipies (please sticky)

Thread Tools

Display

Tailgating Recipes

Beer Smoked Ribs....Cola Ribs

Tortilla Soup

Posting Permissions