Tailgating recipies (please sticky)

[Buffbill3408]

My niece who lives in Buffalo gave me a recipe for a buffalo wing cheese dip - I'll have to try to find it (unless somebody else has it and posts it).

[Raybone31]

So the game (and the tailgating) is only two days away.

What's on the menu everyone?

[Town&Country]

So the game (and the tailgating) is only two days away.

What's on the menu everyone?

I try to mix it up because a lot of tailgate/party food starts to all be the same. Here is one that is certainly a crowd pleaser but a little different than the regular fare. Hot or cold it is excellent sliced in hoagie rolls or whatever you like.

Onion Meat Loaf

Ingredients:

1 and 1/2lbs ground chuck
1 can french fried onions DIVIDED
1 can condensed tomato soup, undiluted, DIVIDED
2 tablespoons of Worcestershire sauce
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg


Mix together beef, 2/3 cup onions, 1/3 cup soup, worcestershire sauce, italian seasoning, salt, pepper, and egg. Shape into an 8" by 4" baking dish and bake at 350F for one hour. Drain. Put the remaining soup over it and top with the remaining onions. Bake another 5 minutes or until the onions are golden.

I like to slice it and have it in a roll, you can top it with whatever you like although I like some Webers and a hot picallily relish. Its pretty versatile so use your imagination. Use it as a great meatloaf with garlic mashed potato's for dinner too. Good for tailgating because its delicious cold.

[Peezy]

good thread but u should have a pic with the recipe

[DKTurtle]

I know this isn't really a recipe, but its an idea I started doing last winter. When the weather gets nasty, it can be a pain to cook outside. I have made ribs and sweet and sour meatballs in my crockpot. When I start these around 11 pm they are ready for gametime. The beauty is that with all the food and sauce in the crockpot, the food stays hot for the ride up. I have an hour and a half drive and it is still hot.

I'll post the recipe for the sweet and sour meatballs later, they are delicious. Everyone should try them.

[BillsfanWPB]

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 this sauce for the Rams game, It was excellent!!! A little hot for the whole family but very good!! I'm just used to franks and butter, that's all i've ever done. Not anymore, thanks for this!!

[Town&Country]

Made this sauce for the Rams game, It was excellent!!! A little hot for the whole family but very good!! I'm just used to franks and butter, that's all i've ever done. Not anymore, thanks for this!!

Great! I'm glad you liked it. You can go to the lower end of the Franks, Tabasco, asst. pepper if its too hot for the rest of your family. Also, I tong them out instead of pouring the whole thing. Sometimes I add a 1/2 teaspoon of celery salt too but usually I make them just like above.

[Town&Country]

I know this isn't really a recipe, but its an idea I started doing last winter. When the weather gets nasty, it can be a pain to cook outside. I have made ribs and sweet and sour meatballs in my crockpot. When I start these around 11 pm they are ready for gametime. The beauty is that with all the food and sauce in the crockpot, the food stays hot for the ride up. I have an hour and a half drive and it is still hot.

I'll post the recipe for the sweet and sour meatballs later, they are delicious. Everyone should try them.

Hey DKTurtle, are you going to post the recipe for the sweet and sour meatballs? I've made 3 recipe's from this thread so far and they have been excellent. I like the crock pot so this one is right up my alley.

[Raybone31]

Hey DKTurtle, are you going to post the recipe for the sweet and sour meatballs? I've made 3 recipe's from this thread so far and they have been excellent. I like the crock pot so this one is right up my alley.

I'm glad that we are using this thread well. I have made 3 things off of here as well and have all turned out great. I'm hoping this weekend to add a recipe or two. Things have been hectic for the last little while.

Keep tailgating... and...
GO BILLS!!!!!

[MSUbillsfan]

I'm for all things bacon. I can't wait to try the bacon burger dogs this weekend. In return, here's something I whipped up.

Sausage filled jalapenos wrapped in bacon

4 sausages
Onion
Garlic
Monterey Jack cheese
Jalapenos
Bacon (thin bacon wraps better)
Toothpicks (soak in water to keep from burning on grill)

Split sausages open and brown in skillet. Add chopped onion and garlic. Cook until onion is soft. Meanwhile, clean your jalapenos. Remember that the seeds are what bring the heat. Split the jalapenos and add the meat once it has cooled. Top with shredded cheese. Now wrap those suckers in bacon. You may have to use toothpicks to hold them together. Use a low heat to cook on the grill. Crack a beer and enjoy!

[Raybone31]

I'm for all things bacon. I can't wait to try the bacon burger dogs this weekend. In return, here's something I whipped up.

Sausage filled jalapenos wrapped in bacon

4 sausages
Onion
Garlic
Monterey Jack cheese
Jalapenos
Bacon (thin bacon wraps better)
Toothpicks (soak in water to keep from burning on grill)

Split sausages open and brown in skillet. Add chopped onion and garlic. Cook until onion is soft. Meanwhile, clean your jalapenos. Remember that the seeds are what bring the heat. Split the jalapenos and add the meat once it has cooled. Top with shredded cheese. Now wrap those suckers in bacon. You may have to use toothpicks to hold them together. Use a low heat to cook on the grill. Crack a beer and enjoy!

I just picked a bunch of jalapenos from my garden yesterday. This weekend I'm gonna take a dozen (or two dozen) and try these out. I'll let you know what I think. Gotta admit they do look yummy.
Enjoy the bacon burger dogs...cause I know you will.

[BillsfanWPB]

Great! I'm glad you liked it. You can go to the lower end of the Franks, Tabasco, asst. pepper if its too hot for the rest of your family. Also, I tong them out instead of pouring the whole thing. Sometimes I add a 1/2 teaspoon of celery salt too but usually I make them just like above.

I thought they were perfect, the kids and their Grandparents thought they were a little hot, it sure was funny seein the looks on their faces with the HOT factor. I added the 2 teaspoons of tabasco and then a couple dabs for good measure!! Thanks again!!!

[MSUbillsfan]

I just picked a bunch of jalapenos from my garden yesterday. This weekend I'm gonna take a dozen (or two dozen) and try these out. I'll let you know what I think. Gotta admit they do look yummy.
Enjoy the bacon burger dogs...cause I know you will.

The baconburgerdogs were such a big hit, I think they're going to put up a statue of me next to Magic Johnson. Thanks!

[LINDA_D]

I know this isn't really a recipe, but its an idea I started doing last winter. When the weather gets nasty, it can be a pain to cook outside. I have made ribs and sweet and sour meatballs in my crockpot. When I start these around 11 pm they are ready for gametime. The beauty is that with all the food and sauce in the crockpot, the food stays hot for the ride up. I have an hour and a half drive and it is still hot.

I'll post the recipe for the sweet and sour meatballs later, they are delicious. Everyone should try them.

I have an hour + drive and I was wondering about how to keep things hot! Great idea about the crockpot!

[BillsForevers]

one mean Ribeye!



you will need
Bone in Rib eye seasoning rub prior to wrap
KC Masterpiece steakhouse 30 min Marinade


Starts with Bone in Rib eye, get it rubbed with south west seasoning prior to getting it wrapped, the butcher/meat guy will do it if you buy fresh, it seems to taste better after staying in the fridge overnight without being touched (do not Freeze) use KC masterpiece steakhouse 30 min marinade, preheat grill get it real hot, as you place the steaks on the grill pour the sauce out on it like BBQ sauce spread it and flip pour on other side and just cook to your preference. I usually cook at like 350 3 Min's flip pour more 3 Min's pour more then i and 3 cook for 3-5 Min's flip. in total no more than 10 Min's per side and two separate doses or sauce.


I think the most important part is do not go boneless and do not freeze, also get thick steak the thin cooks to ****ed fast.

[BillsfanWPB]

one mean Ribeye!



you will need
Bone in Rib eye seasoning rub prior to wrap
KC Masterpiece steakhouse 30 min Marinade


Starts with Bone in Rib eye, get it rubbed with south west seasoning prior to getting it wrapped, the butcher/meat guy will do it if you buy fresh, it seems to taste better after staying in the fridge overnight without being touched (do not Freeze) use KC masterpiece steakhouse 30 min marinade, preheat grill get it real hot, as you place the steaks on the grill pour the sauce out on it like BBQ sauce spread it and flip pour on other side and just cook to your preference. I usually cook at like 350 3 Min's flip pour more 3 Min's pour more then i and 3 cook for 3-5 Min's flip. in total no more than 10 Min's per side and two separate doses or sauce.


I think the most important part is do not go boneless and do not freeze, also get thick steak the thin cooks to ****ed fast.

This is probably very good for most people, I for 1 am not messing up a nice THICK bone in ribeye with any kind of B.B.Q. sauce or marinade! Just a personal preference!! Your recipe is probably very good though, just sayin.

[Raybone31]

Okay everyone this one is a great recipe. I like my pulled pork with flavor and not covered in a bunch of sauce. This recipe let's you taste the meat, the smoke, and the rub. The coleslaw is fantastic as well. This recipe is for pulled pork sandwiches, but I usually make it without the buns; make some corn bread and some beans and this one is good to go.

I hope you all enjoy. It is worth the time and effort. P.S. sometimes I use coal sometimes I use propane. Coal is better, propane is easier. I make this one the day before the game, then just reheat it at the game. (my backyard smells so good all day on Saturdays when I make this one.) Give this one a try guys it is well worth it!!!

Ingredients:

For dry rub
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

12 soft hamburger buns with seeds, split


Preparation

Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Carolina Red Sauce

1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Preparation

Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)

Tangy Coleslaw

Ingredients

1 cup mayonnaise
1/2 cup Carolina Red Barbecue Sauce
1 2 1/2-pound green cabbage, quartered, cored, very thinly sliced


Preparation

Whisk 1 cup mayonnaise and 1/2 cup barbecue sauce in large bowl to blend. Mix in sliced cabbage. Season slaw to taste with salt and pepper. Refrigerate 3 to 8 hours, tossing occasionally.

[Raybone31]

I just picked a bunch of jalapenos from my garden yesterday. This weekend I'm gonna take a dozen (or two dozen) and try these out. I'll let you know what I think. Gotta admit they do look yummy.
Enjoy the bacon burger dogs...cause I know you will.

Man oh man, these were tasty!!!!! The sausage was a very nice addition here. THANK YOU!!!!

I love my stuffed jalapenos and these were **** good!!!!!!

Thanks again!

[59_Fan]

Ummmmm.....Bacon Burger Dogs and Sausage filled jalapenos wrapped in bacon.....that should take care of the Sandy Eggo tailgate....

Thanks folks!!!!

[dianew]

Heres a side dish we like to make ahead of time and just reaheat on the grill


Hashbrown Casserole
Ingredients
2 lbs frozen hash browns
1/2 cup margarine, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1 large onion chopped up
2 cups cheddar cheese, grated
1 teaspon of crushed garlic
red pepper flakes to taste
1 sleve of ritz crackers broken into pieces


We use a 9x13 or two 8x8 disposable pans ( the ones that come with the lids)

Preheat the oven to 350. Combine all ingredients EXCEPT the crackers into a large bowl and mix together. Add the mixture to the pan(s) and cook for 30 minutes. Springle the cracker pieces across the top and continue cooking (about another 20 minutes) untill the cheese is melted.

It can then be storedcovered in the refridgerator/freezer/cooler untill you are ready to reheat it