Share your tailgate recipes here!

[Meck77]

Ok Omaners looking for some help. We are less than 60 days away from the first pre-season game and I know there are a few of you out there that do some bbqing. So if you have some ideas of what we can cook in the lot this year let us know!

Got any tips on making your own BBQ sauce? Dips? special BBQ secrets you would like to share?

I can almost smell the smoke in the air! :militia:

I think what we are going to do this year is set a menu in advance so that way everyone knows what to expect and what to bring if they want to add a side dish or something to compliment the main dish. The good thing is the bus is dialed in so instead of working on it like we had to last year at this time there is time to plan out the important details like food!

The only obvious game day menu at this point is the Thanksgiving game in Dallas this year. That is a no brainer. We'll be bbqing and deep frying turkeys all day long! !Booya!

[Sassy]

Meck...check your pm's.

[Sassy]

Seafood in San Diego...

Hey, submit your ideas here for the "Orange Force One/OrangeManer Tailgate Recipes"...Remember...make them simple...the cooks would rather spend there time drinking..but also want great tasting food!

[FADERPROOF]

My tailgate recipe:

Go to the store, buy a case of beer.

[Meck77]

Seafood in San Diego...

Hey, submit your ideas here for the "Orange Force One/OrangeManer Tailgate Recipes"...Remember...make them simple...the cooks would rather spend there time drinking..but also want great tasting food!


Seafood in SD sounds great! I'd imagine there is a good fresh seafood place we could hit the day before and stock up!

Oh come on now Denfan. You were in Canton. It wouldn't have been the same without all the meat,chicken,saugage etc on the Barby!

Ironically enough Desmond http://orangeforceone.com/photos/Texans/pages/PICT0237_JPG.htm just stopped by and said "Eh man wen is da next Broncos tailgate man"....I'm ready to cook it up!

Strange how things work like that! He said he plans on making all the tailgates next year. That will be a big help! Desmond can throw down the BBQ!

[Hogan11]

Seafood eh? You'll have to school me on the crab legs again......I liked them well enough sure, but I still have no clue a to how to eat them properly....too much beer messes with the retention ya know Ha!

Somehow missed Desmond last year, but I'm looking forward to checking his grill skills out this year. As for recipes, I really have none....but if ya keep the Bud a flowin' and have some hot peppers around somewhere, I'm guarenteed to be sassified ;D Ha!

[TailgateNut]

Ok Omaners looking for some help. We are less than 60 days away from the first pre-season game and I know there are a few of you out there that do some bbqing. So if you have some ideas of what we can cook in the lot this year let us know!

Got any tips on making your own BBQ sauce? Dips? special BBQ secrets you would like to share?

I can almost smell the smoke in the air! :militia:

I think what we are going to do this year is set a menu in advance so that way everyone knows what to expect and what to bring if they want to add a side dish or something to compliment the main dish. The good thing is the bus is dialed in so instead of working on it like we had to last year at this time there is time to plan out the important details like food!

The only obvious game day menu at this point is the Thanksgiving game in Dallas this year. That is a no brainer. We'll be bbqing and deep frying turkeys all day long! !Booya!


Hey Meck, how fancy do ya wanna get with the menu? I have quite a few proven "killer recipes" but some of those are sooo secret, that "if I tell ya, I'd have to kill ya"! ROFL! I do have a few simple to make "eyepopping, mouth droolin', can't finish cookin' em' and there already gone" recipes.

[Sassy]

Seafood eh? You'll have to school me on the crab legs again......I liked them well enough sure, but I still have no clue a to how to eat them properly....too much beer messes with the retention ya know Ha!

Somehow missed Desmond last year, but I'm looking forward to checking his grill skills out this year. As for recipes, I really have none....but if ya keep the Bud a flowin' and have some hot peppers around somewhere, I'm guarenteed to be sassified ;D Ha!
"Sassified" ;D Ha! New word there Hogan?

[Meck77]

Hey Meck, how fancy do ya wanna get with the menu? I have quite a few proven "killer recipes" but some of those are sooo secret, that "if I tell ya, I'd have to kill ya"! ROFL! I do have a few simple to make "eyepopping, mouth droolin', can't finish cookin' em' and there already gone" recipes.


You sir don't mess around. I know this first hand. Any good grub you suggest I'm all ears!

[TailgateNut]

You sir don't mess around. I know this first hand. Any good grub you suggest I'm all ears!

Here's one from last season, which I believe you may have tried.

2lbs young asparagus
1/2-3/4 lb thinly sliced prosciuto ham
1/2 cup olive oil
1-2 tblsp sesame seeds
pinch of salt
pinch of coarse black pepper


Wash asparagus and trim the cut ends. Wrap prosciuto ham around 2-3 pieces of asparagus in a tight spiral and tuck ends between asparagus to secure. Combine salt, pepper, sesame seeds and olive oil. Marinade asparagus for a min. of 30 min. Place on grill for 4-8 min (depending on size) turning frequently.

That's all folks!

[Master___Pain]

For a sweet treat, and very simple I like mud Buddies.

The recipe is usually on the back of the box of Chex.

Peanaut Butter
Chocolate Chips
Powdered Sugar
Chex (What ever flavor you like)

Melt the PB and Chocolate chips in a big pot on the stove (You microwave too if you like)

Now mix in the Chex until coated evenly.

Dump the coated Chex into a 2 gallon freezer bag full of Powdered sugar. Seal the bag and shake it to coat the CHex.

Let cool. You're done.

For a twist on the traditional hamburger, use some soy sauce, shiracha(spicy chili paste), honey and onion soup mix in the ground beef for an out of this world flavored burger.

[Sassy]

Sassy's Pasta Salad

You can make this the night before and just add the salad dressing right before serving (otherwise it tends to soak in...I add a little after I make it and then add more later.)

For a crowd:

2 -3 1 lb. boxes tri color rotini pasta
Cook according to package and drain in cold water....set aside.

Add:
diced red onion
diced cucumber
diced roma tomatoes
diced red, green, yellow, orange pepper (could add hot peppers if you like them)
2-3 6 0z. packages diced pepperoni

Mix with Kraft Caesar Italian with Oregano dressing or
Caesar Vinagrette with Parmesan.
Top with freshly grated Parmesan.

[GSRelyea]

Family Teriyaki Marinade works great with a good London Broil

1/2 Cup Soy Sauce
1/2 Cup Orange Juice
1/2 Cup Vegitable Oil
Teaspoon of Sugar
Teaspoon of Ginger
Let the meat marinade for a good amount of time (usually 12 hours atleast)
You can use the excess marinade on top of white rice- it tastes great

[Meck77]

Family Teriyaki Marinade works great with a good London Broil

1/2 Cup Soy Sauce
1/2 Cup Orange Juice
1/2 Cup Vegitable Oil
Teaspoon of Sugar
Teaspoon of Ginger
Let the meat marinade for a good amount of time (usually 12 hours atleast)
You can use the excess marinade on top of white rice- it tastes great

That's sounds good! You are going to the NY game right? With a side of Sassy Salad ;D we will be in good shape!

I think B-love was saying that if we have enough Broncos fans together for this trip he can arrange for a gathering at a sports bar near the stadium. We could gather there, get the marinade set on Sat and grill it up Sunday!

[Sassy]

For those early AM Tailgates:

Bob Morgan Buns

This is just one recipe though...you might need to triple it or more!
(Baked in separate pans...) Don't forget the Kahlua and coffee ;D

2 pkgs. frozen dinner rolls
1 small package french vanilla pudding
1/2 c. butter melted
1/2 c. brown sugar
1 teaspoon cinnamon
Chopped pecans (optional)

Grease large bundt pan and fill with frozen dinner rolls. Top with dry pudding mix and pour melted butter, brown sugar, cinnamon and pecans over the top. Cover with greased wax paper and let stand overnight. Bake at 325-350 degrees for 30-35 minutes. Turn onto platter and let drain.

[GSRelyea]

That's sounds good! You are going to the NY game right? With a side of Sassy Salad ;D we will be in good shape!

I think B-love was saying that if we have enough Broncos fans together for this trip he can arrange for a gathering at a sports bar near the stadium. We could gather there, get the marinade set on Sat and grill it up Sunday!

Going to both New York games and the Skins/Broncos game. I am thinking of renting a motor home for the Giants game, maybe the bills game as well. What bar is B-love trying to set things up at? There should be atleast 10 coming with me, it is only a 2 hour drive from my place.

[Meck77]

Going to both New York games and the Skins/Broncos game. I am thinking of renting a motor home for the Giants game, maybe the bills game as well. What bar is B-love trying to set things up at? There should be atleast 10 coming with me, it is only a 2 hour drive from my place.

Sweet! We'll have to park by you guys if possible. I need to do some bumping of the tailgate planning threads and sticky them.

Hang on I'll dig up the Giants thread.

[Sassy]

I haven't tried this one...but I'll bet it would be awesome on the grill...

Spicy Baked Shrimp

4 Servings...

1/2 c. olive oil
2 T. cajun or creole seasoning
2 T. fresh lemon juice
2 T. fresh chopped parsley
1 lb. uncooked large shrimp, shelled and deveined
1 T. honey
1 T. soy sauce
Pinch of cayenne pepper

Combine all ingredients except shrimp in 9 X 13 baking pan. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450 degrees. Bake 10 minutes or until shrimp are cooked through...stirring occassionally. Garnish with lemon.

[Sassy]

Grilled Salmon

Salmon
Grey Poupon Mustard
2 T. Butter
1/2 C. Rum
1 C. Brown Sugar

Place Salmon (whole) and skin side down on greased foil. Brush with Grey Poupon Mustard. Let stand 1 hour. Make sauce and baste often while grilling. Grill 5 minutes per lb.

[Meck77]

Grilled Salmon

Salmon
Grey Poupon Mustard
2 T. Butter
1/2 C. Rum
1 C. Brown Sugar

Place Salmon (whole) and skin side down on greased foil. Brush with Grey Poupon Mustard. Let stand 1 hour. Make sauce and baste often while grilling. Grill 5 minutes per lb.


Mustard eh? I've used mayonaise which sounds gross but it tastes great!

What do you think about doing a pig for the KC game Sassy? It came out awesome last year. Being that it's a night game it gives us plenty of time to cook it. Actually the system we use is real easy also. We could do a couple of your recipes to compliment "Dick" the pig also.

[Sassy]

Personally, I like lemon and dill but this one still sounded good.

Here's A Spice Mix:
Mix all spices together and store in a shaker.

Cajun Spice Mix

1 1/8 t. salt
3.4 t. sweet paprika
1/2 t. white pepper
1/4 t. onion powder
1/4 t. garlic powder
1.4 t. cayenne pepper
1/4 t. dried thyme leaves
1/4 t. black pepper
1/8 t. dried sweet basil leaves

[Hotrod]

Simple yet a crowd pleaser

Just add dry ranch dressing mix to the hamburgers (along with egg and crushed crackers abit of pepper) :thumbs: Most people I throw that at at BBQ's have no clue what Ive done but love them burgers.

[Spider]

I will share this , it is my best seceret ......... Find someone that can cook and let them do the grilling ;D

[Meck77]

I will share this , it is my best seceret ......... Find someone that can cook and let them do the grilling ;D


Well we kinda did it by committee last year. I think Desmond is going to make most of the games this year so he'll be the guy along with a couple guys from the clubcrush group who said they want to help grill. Hope you can make it down this year Spider.

[Spider]

Well we kinda did it by committee last year. I think Desmond is going to make most of the games this year so he'll be the guy along with a couple guys from the clubcrush group who said they want to help grill. Hope you can make it down this year Spider.
I hope so Bro ...... I had a blast last time I was there ..... I was trying to make it down for the 4th of July , but Chances are I wont ....... Believe it or not I have so many Irons on the fire , My Dad , rentals ,I wanted to take off to the lake last weekend couldnt even do that ......... :moody:

[Hotrod]

I hope so Bro ...... I had a blast last time I was there ..... I was trying to make it down for the 4th of July , but Chances are I wont ....... Believe it or not I have so many Irons on the fire , My Dad , rentals ,I wanted to take off to the lake last weekend couldnt even do that ......... :moody:

You should really shoot for the Chefs game its gonna be great and someones gonna tell me what the heck EGGIF stands for ;D

[JPEZ]

You should really shoot for the Chefs its gonna be great and someones gonna tell me what the heck EGGIF stands for ;D
It is EZ women who have 5,000 posts or something like that! ;D

[Spider]

You should really shoot for the Chefs game its gonna be great and someones gonna tell me what the heck EGGIF stands for ;D
;D it was a deal over Errand , Griese , Sassy , Blue , and one other ...... ;D I remember what it stood for......

[Hotrod]

;D it was a deal over Errand , Griese , Sassy , Blue , and one other ...... ;D I remember what it stood for......

Someone told me they would tell my except for the "I" ???

[Spider]

Someone told me they would tell my except for the "I" ???
LOL . the I is easy , but I wont spill the beans ........
Hint looking for some rep here gals :~ohyah!:

[Sassy]

Barbecued Spareribs
8 lbs. spareribs, trimmed of fat

Barbecue Sauce:

1 bottle chili sauce and equal water
2 T. Worchestershire sauce
2 T. Vinegar
4 scant T. brown sugar
1 onion, cut up fine

Brown spareribs in 350 oven for about 2 hours. Mix sauce ingredients and let come to a boil. Simmer on low heat for 15-20 minutes. Pour sauce over meat 1 hour before serving.

[Meck77]

Barbecued Spareribs
8 lbs. spareribs, trimmed of fat

Barbecue Sauce:

1 bottle chili sauce and equal water
2 T. Worchestershire sauce
2 T. Vinegar
4 scant T. brown sugar
1 onion, cut up fine

Brown spareribs in 350 oven for about 2 hours. Mix sauce ingredients and let come to a boil. Simmer on low heat for 15-20 minutes. Pour sauce over meat 1 hour before serving.


Yum...Raider Ribs!

[Sassy]

Hungry...for some tailgating and football yet Meck! ;D I am!

For the Pat's game...Make them up the night before and throw them in a pan on the grill...

Boston Baked Beans

2 T. Brown Sugar
2 T. Molasses
1/4 c. hot water
3/4 c. catsup
2 16 oz. cans pork and beans

Dissolve brown sugar and molasses in hot water. Add catsup and stir.
Mix in pork and beans and pour into a 1 1/2 quart baking dish. Microwave 18 minutes on high or back uncovered at 350 degrees for one hour. Makes 6 servings.

[Sassy]

These beans are better...but take a little longer...

Calico Beans

1/2 lb. ground beef
1/2 lb. bacon
1 c. onion, chopped
1 clove garlic, minced
1/2 c. ketchup
1 t. salt
1/4 c. brown sugar
1 t. dry mustard
2 t. vinegar
16 oz. can lima beans drained (I'd skip these! rofl! )
2 16 oz. can kidney beans, drained
3 16 0z. cans baked beans in sauce

Brown ground beef, bacon, onion and garlic; drain. Mix and combine with remaining ingredients and bake, covered, at 350 degrees for 45 minutes, or use a slow-cooker set on high for 3-4 hours.

[Sassy]

Haven't tried this...but it sounds good!

Deep Southern Hot Barbecue Sauce

2 T. instant minced onion
1/4 t. instant minced garlic
2 T. water
2 T. olive or salad oil
1 cup chicken broth or boullion
1 (8 0z. ) can tomato sauce
1 (6 0z. ) can tomato paste
3 T. white vinegar
2 T. dark brown sugar
2 T. parsley flakes
1/2 t. ground allspice
1/4 t. salt
1/4 t. ground red pepper

In a cup, rehydrate minced onion and garlic in water for 10 minutes. In a medium saucepan, heat oil. Add onion and garlic; saute 4 minutes or until golden. Remove from heat. Add remaining ingredients. Simmer, uncovered, 15 minutes, stirring occasionally. Use as a basting sauce over chicken, pork or fish.

[TailgateNut]

Hawaiian wings

3-5lbs chicken wings
1 cup soy sauce
1 cup sugar
2-(?how hot do you like it?) Jalapenoes Diced
2 cups flour
Peanut oil

Rinse and dry wings
Dredge wings in flour
Deep fry wings for approx 5-8 min

Combine soy sauce, sugar and jalapenoes

when wings are done drag the little suckers through the sauce and enjoy!!!

[Hogan11]

Someone told me they would tell my except for the "I" ???

Buy Mr. Blueflame or I a beer or two and we just might sell them out Ha!

[Hogan11]

I haven't tried this one...but I'll bet it would be awesome on the grill...

Spicy Baked Shrimp

4 Servings...

1/2 c. olive oil
2 T. cajun or creole seasoning
2 T. fresh lemon juice
2 T. fresh chopped parsley
1 lb. uncooked large shrimp, shelled and deveined
1 T. honey
1 T. soy sauce
Pinch of cayenne pepper

Combine all ingredients except shrimp in 9 X 13 baking pan. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450 degrees. Bake 10 minutes or until shrimp are cooked through...stirring occassionally. Garnish with lemon.

Damn that sounds great! You had me with the word "cajun" but this.....Man, dish it up! :charge: Ha!

[Hotrod]

Buy Mr. Blueflame or I a beer or two and we just might sell them out Ha!

Its a done deal ^5

[Meck77]

THE BRAT DEBATE!!!!!

It seems like if you ask 3 different people how to cook a brat you get three different answers. I can tell you this is the case because everytime we cracked a package of Brats last year there was always someone around saying "Oh you should do this, or You aren't going to do that to those brats without doing this....."blah blah blah " ;D

So let's settle this right now and determine the ORANGEMANE WAY to cook a brat. This will go in the "Orangemane Handbook on how to cook a brat". This way if any of you ever want to run the grill and you see some brats laying around you can simply go to page 4 and read the "Proper way to cook a brat" and you won't have to have this debate with other tailgaters trying to tell you what to do. You can simply say "Hey Buzz off" we set the code in June 2005 and this is how we do it in space #31. You don't like it go to space #32. :approve: ;)


Here is a version that came from a Packer fan on another board I post at. I'd like to enter this as a possible solution to the ongoing dilema.

First, fire up your grill. While yer waiting for the coals to get ashed, put a pot on the grill large enough to hold the amount of brats you want to cook along with a sliced onion, a stick of butter and enough beer to cover the stuff. Put the beer and onions in the pot. When the coals are ashed, the beer should be just about simmering and the butter melted. Throw the brats on hot grill. Show them just enough heat to get 'em golden brown. This is best done while the coals are still damn hot. Keep 'em movin' so they don't burn or split. When you've browned 'em on all sides, throw 'em into the simmering pot of beer 'n' butter 'n' onions. Let 'em simmer, not boil, until the beer starts cooling off or evaporating. No less than half an hour for sure, but it could be for three or four hours, depending on how hard yer resting yer ass on that chaise lounge.

[Hotrod]

I always do my brats in beer. Its the only way to fly. Never heard of the onion before but prolly gives them just a little more zip. ^5

roll those puppys on the grill dont fork and turn. Never EVER break the skin of a brat as you will lose the juices.

[Sassy]

Damn that sounds great! You had me with the word "cajun" but this.....Man, dish it up! :charge: Ha!
It was "cajun" that did it for ya huh 8') rofl :devil:

[Sassy]

Seafood Marinade For Grill

Ingredients:
fish -- salmon,
swordfish -- shark or
kabobs made of shrimp
OR scallops or
mixture with above
juice 3 lemons
1/4 cup olive oil
2 tablespoon Dijon mustard
1/4 cup fresh snipped dill
1/4 teaspoon salt
fresh ground pepper -- (to
taste)
1 clove garlic -- minced
(optional)

Instructions:
Mix all ingredients well. Marinade fish 2 hours in refrigerator. Place fish on hot grill 8 to 14 minutes per side depending on thickness. Baste with marinade.

[Sassy]

Grilled Jalapeno Cheeseburgers

Ingredients:
1 pound lean ground beef
2 teaspoons chopped jalapeno pepper
-- , (seeded)
1-1/2 teaspoons Mexican seasoning
1/4 cup shredded Monterey Jack
4 thin tomato slices
4 hamburger buns -- split
-- toasted

Instructions:
Preparation time: 30 min. 1. In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but thoroughly. Shape into four 1/2" thick patties. 2. Place patties on grid over medium ash-covered coals. 3. Grill uncovered 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp cheese. 4. Place one slice tomato on bottom half of each bun; top with burger. Close sandwiches.

[Sassy]

Cajun Grilled Chops

Ingredients:
4 boneless pork center loin chops -- 1 1/2 inches t
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Instructions:
Combine seasonings, mix well. Coat chops with seasoning mixture. Grill over medium-high heat 7-8 minutes per side, turning once.

[Sassy]

Southwestern Grilled Pork Tenderloin

Ingredients:
2 whole pork tenderloins
5 teaspoons chili powder
1-1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves -- crushed
1 tablespoon vegetable oil

Instructions:
In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155-160F. Pork is done when there is still a hint of pink in the center. Slice to serve.

[Sassy]

Chicken Barbeque Sauce - Ed s

Ingredients:
1/3 cup olive oil
1 cup water
3 tablespoon onion -- grated
1/2 teaspoon garlic puree
2 teaspoons sugar
1 teaspoon salt
2 teaspoons paprika
1 teaspoon fresh ground black pepper
1/3 teaspoon dry mustard
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons Tabasco
2 tablespoon tarragon vinegar

Instructions:
Combine all ingredients and simmer about 25 minutes. Use as a basting sauce when grilling or spit barbecuing chicken.

[Sassy]

Last one for awhile...this is addicting...either that or I'm really looking forward to being at a couple of tailgates this year! :~ohyah!:


Shrimp On The Grill

Ingredients:
1/4 cup tarragon vinegar
1 minced shallots -- up to 2
1 clove minced Garlic -- up to 2
2 tablespoon Dijon mustard -- up to 3
juice from 1-2 lemons
salt and fresh cracked pepper to taste
optional: Texas Pete or Tabasco Sauce

Instructions:
Put all ingredients in blender and whiz until smooth. In a large measuring cup, combine 1/2 cup each vegetable oil and virgin olive oil. With the blender running SLOWLY pour in the mixed 1 cup of oil. The object is to incorporate the oil into a creamy emulsion. You may need to stop and burp the air/pooled oil from the blender. Peel and clean 1 pound of shrimp and place in a ceramic bowl. Pour marinade over shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter. Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers that have been soaked. Grill 3-4 minutes per side, depending on size of shrimp.

[Sassy]

Grilled Bacon-Wrapped Stuffed Shrimp

1 lb. jumbo shrimp (26 to 30 per lb), peeled and deveined
1 lb. sliced bacon strips, cut in half
2 large jalapeno peppers, cut in thin strips
skewers or toothpick
Mozzarella or Monterey Jack cheese, cut in thin sticks
juice of one small lime

Lay bacon slices between two paper towels and place on a microwave safe dish. Microwave on High for five minutes or until half cooked (time may vary according to microwave wattage).

Butterfly the peeled and deveined shrimp and toss with lime juice. Place strips of jalapeno and sticks of cheese across each shrimp and roll from tail end.

Wrap shrimp roll with one-half strip of bacon; secure with skewers.

Grill over medium coals or mesquite until shrimp turns pink and bacon is done, about 2 to 4 minutes per side.

[Meck77]

Sassy this is the new chef hat for the tailgates instead of the old blue one. I think you would look good in it for the KC tailgate! :thumbs:

[Sassy]

Sassy this is the new chef hat for the tailgates instead of the old blue one. I think you would look good in it for the KC tailgate! :thumbs:
Oh no ya don't...Blue and I cooked the last time we were in Denver...of course, we're still willing to help out....

[ak1971]

I still think the Moon Waffles take the cake...

1 package caramels
waffle batter
liquid smoke
1/2-1 cup butter

Pour first 3 ingredients on waffle iron.
Close iron.
You may enjoy the"waffle runoff" that is squeezed out when you close the iron.
When waffle is done, peel it off the waffle iron.
Wrap waffle around full stick of butter.
Insert toothpick to close waffle around butter and enjoy. Pour first 3 ingredients on waffle iron.
Close iron.
You may enjoy the"waffle runoff" that is squeezed out when you close the iron.
When waffle is done, peel it off the waffle iron.
Wrap waffle around full stick of butter.
Insert toothpick to close waffle around butter and enjoy.

[Meck77]

Oh no ya don't...Blue and I cooked the last time we were in Denver...of course, we're still willing to help out....

Nah I won't ask you to cook. The pig is self cooking. All we do is light the Q the night before and let it sit overnite. It's that easy. Your only job in the lot will be to yell things like "GO BRONCOS" to Chief fans passing by. Oh and maybe chasing hogan around the bus. ;)

[Sassy]

Nah I won't ask you to cook. The pig is self cooking. All we do is light the Q the night before and let it sit overnite. It's that easy. Your only job in the lot will be to yell things like "GO BRONCOS" to Chief fans passing by. Oh and maybe chasing hogan around the bus. ;)
Ha! I'm guessing I won't have to do that either :wiggle: ;D

[broncocalijohn]

isnt the best way to cook is to add beer to all meat? Beer is essential. Without it, you might as well go to a BYU Cougar game. As Homer says, "Beeeeerr!"

[Hogan11]

Sassy has to behave at the MNF game because her parents will be in attendance....so chasing me around the bus is kinda out of the question.

The rest of that weekend however.........Ha!

[Hotrod]

Sassy has to behave at the MNF game because her parents will be in attendance....so chasing me around the bus is kinda out of the question.

The rest of that weekend however.........Ha!

I have to say that Sassy having to behave is a real disapointment to me ;D Ive heard things about that gal ;)

[Sassy]

I have to say that Sassy having to behave is a real disapointment to me ;D Ive heard things about that gal ;)

Sassy has to behave at the MNF game because her parents will be in attendance....so chasing me around the bus is kinda out of the question.

The rest of that weekend however.........
My parents have known me for 39 years....why change now? :devil:

[Sassy]

Confetti Vegetables In Foil Packets

8 -10 cherry tomatoes, halved
1 1/2 cups sweet corn, cut from cob
1 sweet red pepper, thinly sliced
1/2 med. green pepper, thinly sliced
1 small onion, sliced
1 T. fresh basil leaves, chopped
1/4 tsp. grated lemon rind
salt and pepper to taste
1 T. butter or margarine

Combine all the ingredients except butter in large bowl; toss gently to mix well.

Divide veggies in 1/2; place each half in center of a 12X12 piece of heavy duty foil. Dot with butter.

Bring corners of foil together and twist to seal.

Grill foil packets over medium hot coals for 15-20 minutes or until veggies are tender.

Serve immediately...Serves 4.

(can be grilled in Reynolds Foil Packets)

[Sassy]

Grilled Asparagus and Red Potatoes

2 T. Olive Oil
1/2 t. salt
1/2 t. lemon pepper seasoning or more to taste
6 sm. unpeeled red potatoes, quartered
1 lb. fresh green asparagus spears, trimmed

Heat grill.

In large bowl combine 1 T. of the oil, half the salt and lemon seasoning.
Add potatoes and toss to coat.

Place potatoes in your grill basket or whatever you normally use, and place 4-6 inches from heat. Grill 15 minutes, turning potatoes, add asparagus to basket and remaining oil and ingredients. Shake in pan to coat. Grill another 10 minutes or until done and asparagus is tender, turning occasionally.

[Sassy]

Grilled Corn On Cob and Seasoned Butters

1/4 cup butter, softened
8 ears corn on the cob

Dill Butter

1 T. fresh chopped chives
1 T. chopped fresh dill
1 t. lemon juice

Italian Butter

1/4 t. garlic salt
1 T. chopped fresh basil leaves
1 T. chpped fresh oregano leaves

Horseradish Parsley Butter

1 T. chopped fresh parsley
2 t. prepared horseradish
1/4 t. salt
1/8 t. pepper

Combine butter and all ingredients for desired seasoned butter in a small bowl; mix well, prepare grill; heat until coals are ash white. Spread about 1 T. sesaoned butter over each ear of corn.

Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on grill directly over coals.

Grill, turning every 5 minutes, until tender...about 20-25 minutes total.

Serves 8.

[Meck77]

Grilled Corn On Cob and Seasoned Butters

1/4 cup butter, softened
8 ears corn on the cob

Dill Butter

1 T. fresh chopped chives
1 T. chopped fresh dill
1 t. lemon juice

Italian Butter

1/4 t. garlic salt
1 T. chopped fresh basil leaves
1 T. chpped fresh oregano leaves

Horseradish Parsley Butter

1 T. chopped fresh parsley
2 t. prepared horseradish
1/4 t. salt
1/8 t. pepper

Combine butter and all ingredients for desired seasoned butter in a small bowl; mix well, prepare grill; heat until coals are ash white. Spread about 1 T. sesaoned butter over each ear of corn.

Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on grill directly over coals.

Grill, turning every 5 minutes, until tender...about 20-25 minutes total.

Serves 8.


I'll be ready in 60-90 days. Mock would be proud.

[Blueflame]

Sassy has to behave at the MNF game because her parents will be in attendance....so chasing me around the bus is kinda out of the question.

The rest of that weekend however.........Ha!

Ah, well... if someone has to be chased around the bus, Mr. Blue and I will volunteer. ;D ;D ;D

[CHIEF4EVER]

Roberts patented BBQ Brisket. Must be cooked low and slow (6-8 hours).

Start with all fat trimmed off of the brisket. Then rub with the following rub:

1 Tbsp Chili powder
1 Tbsp Garlic powder
1.5 Tsp Oregano (Ground is best)
1 Tsp Sugar
1 Tsp Salt
3/4 Tsp ground Cumin
1/4 Tsp Cayenne pepper

Be generous with the rub and rub it in well. This rub mixture in the above amounts is enough for a medium sized brisket flat. Let sit for about 2 hours and prepare your charcoal at the appropriate time. Indirect heat MUST be used or the meat will turn out dry and tough. The best way to do this is to fill a bread loaf pan most of the way full with water and place in the center of the grill. On each side of the water pan, place 15 charcoal briquets. Cover the grill above the coals with aluminum foil leaving a strip in the middle open directly above the water pan. This will ensure that the temperature remains constant and indirect. It also makes the meat self basting. Ignite the coals. After the flame goes out and the coals get their "gray", add a layer of dry briquets to the top of the existing coals. They will ignite by themselves from the heat of the existing coals and make a long burning coal bed that isn't too hot. Cook for 6-8 hours. NOTE: Upon completion, the meat must be cut cross grain at a very steep angle and it is best to cut it in very thin slices. Enjoy the most tender brisket you have ever eaten.

[TailgateNut]

I'll be ready in 60-90 days. Mock would be proud.


Looks like you need to fire up to ol' tiller. Knowitall

[Sassy]

Another one for those early AM Tailgates:

Orange Coffee Cake

3/4 C. softened butter
1 1/4 C. sugar
3 eggs
3 C. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1/4 t. salt
1 1/2 C. sour cream
1 t. vanilla
2 T. grated orange peel

Cinnamon nut filling:
1/2 C. packed brown sugar
1 t. cinnamon
1/3 C. chopped nuts

Grease tube pan or 2-9x5x3 loaf pans. Cream butter and sugar together. Beat in eggs and vanilla. Mix dry ingredients alternately with sour cream. In tube pan spread about two cups of batter. Over this spread about 2 tablespoons cinnamon nut filling. Repeat twice. In loaf pans spread about 1/4 batter in each pan. Sprinkle with 5 tablespoons mixture. Repeat one more time in each loaf pan. Bake 50-60 minutes in 350 oven. Cool slightly before removing.

[GSRelyea]

BBQ Spareribs

Mix 2 cups of vinegar & 2 cups of hot sauce, marinade spareribs for atleast 4 hours, throw those ribs on the grill on low heat for 40 minutes turning occasionally. When there are 5 minutes left start throwing bbq sauce all over those ribs, finger licken' good. -I like the Jack Daniels Sauce-

[TailgateNut]

Here's another yummy piece o' meat: Brazilian roulade!


A couple of pounds of pork loin.
Fresh shredded parmesan cheese
thinly sliced Dill pickles
smoked ham slices
spicy mustard
thinly sliced onion
salt and pepper

Slice the pork loin lenghtwise into 1/4" thick slices approximately 3-4" wide by 4-6" long.
Dredge the loin on one side in shredded cheese
add a slice of ham, spread a bit of mustard on the ham, add a couple of slices of dill, a bit of onion.
season with salt and pepper.
roll into a tight little bundle and secure with a soaked toothpick or two.

place on the grill over medium heat for about 5-7 min.

ENJOY!!!!

[Sassy]

Up! We need to get this going again!!!

[Disco Man]

Tailgate recipe..............5 parts Yukon Jack 1 Part Mountain Dew add ice

[TailgateNut]

Steamed Alaskan King Crab Legs:

Several pounds of Legs
Stick of salted butter per ea two pounds of legs
cup of sweet white wine per ea two pounds of legs


Wrap those suckers in heavy foil, place on grill over medium heat!
Put the butter and wine in a small foil pan and heat until melted.

break 'em open and drown them in the wine sauce and enjoy!

[Ali G]

Booyakasha. Yo. Befo futball games back N Saines, My moms usta make dis fat dish called hot dog salad. Alls you gotta do is mix da dogs wit da cottage cheese an mustard. Put it all in a grinda and mash it up all. Let it sit fa tun minutes and settle. Iss wicked fo spreadin on burgers or fa chip dip.

Repsec. Keep it real... wesside.

[REB]

PorterHouse steaks. Just pour some whatsthishere sauce on'em sprinkle on some salt, fresh cracked pepper and some onion powder. YUM! Serve with about 12 ice cold Coors.

REB

1-2-3-:Broncos:!!!!!!! :charge:

[stanky76]

Meck try this!!!!

3 slabs of Ribs from Sams Club - you've got to peel the membrane and cut the tips.

(Soak the Ribs in a sink full of Apple Vinegar to open the pores and soften the membrane)

Dry Rub (Makes a 1/2 cup):

2tbs Minced Onions
1tbs Garlic Powder
4tsp Crushed Thyme
2tsp Salt
2tsp Allspice
.5tsp Nutmeg
.5tsp Cinnamon
1tbs Sugar
2tsp Pepper
1tsp Cayenne

Mix everything together in a blender and blend until powder.

Cover the Ribs and Tips with the rub, and rub it in (hence rub). Refrigerate overnight.

BBQ Sauce (Mango to offset the heat of the rub)

2 Mangos
1 Large Onion chopped into small bits
1tbs Minced Garlic (Fresh is best)
1 can crushed tomatoes
2tbs Cider Vinegar
1tbs Molasses
1tbs Honey
1tsb Hot Sauce
(if you want a more exotic taste add a half cup of OJ Concentrate or a half cup of pineapple juice)

[stanky76]

Great for Cold Mornings, Afternoons, and Nights

Water
1/3 Cup Chili Powder (I use Chugwater)
1tbsp Black Pepper
1 1/2 tbsp Cumin
2 Cans Stewed Tomatoes
1 Medium to Large Onion chopped
3 Cans of Bean (Your choice of beans - Kidneys are always a staple in my book)

Meat and other ingredient options
Gotta have meat!!!
2lbs Ground Buffalo, Beef, Pork, or Ostrich (Buffalo and Ostrich are AWESOME)

1 to 2 Fresh Jalapeno (Roasted, and skinned then chopped)
1 Can Beer
Minced Garlic (to taste)

Heat levels:
(Substitute the Jalapeno)
Atomic - Habanero
Fire - Serrano

Cooking:

Roast Jalapeno over flame or nearly touching the electric burner or under the broiler in the oven. When completely charred let the chili cool. Peel skin, cut stem, and dice.

Brown meat and drain excess grease.

Mix Onions, tomatoes, all spices, peppers, and fill with water. Boil for 30 minutes to an hour (or longer if the beer ratio is set for 2 injested every 20 minutes). Lower temp and simmer to combine all flavors.

That's it - easy and simple, but tastes great

[Sassy]

Emeril's Deep-Fried "Cajun" Turkey
From Chef and author Emeril Lagasse

Ingredients


2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper

Emeril's Cajun Marinade


2 tablespoon Lea & Perrins worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove

Equipment


40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
safety goggles
fire-safe gloves and pot holders
fire extinguisher
seasoning injector

Directions

1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.


3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.


5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

[Sassy]

Spiked Chicken Wings with Blue Cheese Dip and Celery Sticks
From chef and author Emeril Lagasse
January 28, 2005

Nobody cooks for a Super Bowl party like Emeril Lagasse. Try these super spicy wings at your next gathering.

Ingredients

1/2 cup Sriracha Hot Chili Sauce*
1/4 cup hot red pepper sauce, such as Emeril's Kick It Up Red pepper sauce or Crystal hot sauce
8 ounces [2 sticks] unsalted butter, melted
2 tablespoons fresh lemon juice
1 tablespoon Tabasco Sauce
8 ounces blue cheese, at room temperature
4 ounces cream cheese, at room temperature
Vegetable oil, for frying
4 pounds chicken wings, rinsed and patted dry with paper towels
8 ribs of celery, wiped clean and cut on the bias into dipping-sized batons
*This Asian hot chili sauce is made from dried chilies that are ground into a paste with garlic, sugar, and other ingredients. It is available in Asian markets and some supermarkets, and can be found through online specialty food grocers.


Directions

Combine the Sriracha sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lemon juice, and the Tabasco in a medium bowl and whisk to combine. Set aside.

Combine the blue cheese, cream cheese, and remaining 1 tablespoon lemon juice in a food processor and blend until smooth. Transfer to a decorative bowl for serving and set aside. (The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let come to room temperature before serving.)

Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350°F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain well on paper towels and transfer to a large serving dish.

Pour the sriracha mixture over the hot wings and let sit for 5 minutes. Serve hot.

Makes 6 to 8 servings.

[Sassy]

Deep Fried Turkey Recipes
Basic Dry Rub
1 cup Salt
1/4 cup Black Pepper
1/4 cup Garlic Powder

Mix all ingredients in a bowl
Rub mixture on inside and outside of turkey
Refrigerate overnight

[Sassy]

Deep Fried Turkey Recipes
Kickin' Dry Rub
4 tbs Sea Salt
4 tsp Garlic Powder
4 tsp White Pepper
2 tsp Cayenne Pepper
1 tsp Onion Powder


Mix all ingredients in a bowl
Rub mixture on inside and outside of turkey
Refrigerate overnight

[Sassy]

Deep Fried Turkey Recipes
Grand Mariner Injector Sauce
1 stick Butter
1/2 cup Grand Marnier
1/2 cup Hot Sauce
1/4 cup Worcestershire Sauce
2 tbs Garlic Powder
2 tbs Onion Powder
2 tsp Liquid Smoke
2 tsp Oregano 1 tbs Salt
1 tsp Chipotle Seasoning
1 tsp Black Pepper
1 tsp Paprika
1/2 tsp White Pepper


Melt Butter in a pan or microwave
Mix butter in a bowl with the rest of the ingredients except salt
Whisk or use electric mixer until well blended
Strain through a cheese cloth or fine mesh
Inject mixture into turkey
Place turkey in oven bag or in a large bowl with a cover
Refrigerate overnight

[Sassy]

Deep-Fried Turkey Recipe
The Author says:
Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you've tried it fried, you'll never go back to roast turkey. While the turkey is resting, take advantage of the big pot of oil to fry something else, like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner; it will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches, and serve them with fries.

You will need an outdoor cooker (suggested size is 140,000 Btu) and a 10-gallon pot, preferably one with a basket insert (available in hardware stores and stores where outdoor equipment is sold). The insert keeps the bird off the bottom of the pot and facilitates removing it from the oil.

Ingredients
4 to 5 gallons vegetable oil
1 whole turkey (12 to 15 pounds), at room temperature
Cayenne pepper (optional)


Instructions
Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors to 390 degrees F. Don't set the burner to its highest setting, as you may need to increase the heat after you've added the turkey. It will take about 20 minutes for the oil to heat.

Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

When the oil reaches 375 degrees F., pat the turkey dry again, and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Check the temperature of the oil. When the oil reaches 390 degrees F., carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection: small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180 degrees F.

Using the basket insert if there is one, or by again inserting a long heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack.

Allow it to rest for 20 minutes before carving.

Yield: 20 servings

[Sassy]

Deep-Fried Turkey
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!


Barb's deep fried turkey recipe and tips.
INGREDIENTS:

whole turkey
seasoned rub
peanut oil
PREPARATION:

From Barbara Whiting, Stay-at-Home Parents Guide
http://homeparents.about.com
We've done quite a few deep-fried turkeys, and here is how we do it. 1.

Sponsored Links
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Tired of A Dry Turkey? For the perfect Juicy Turkey Recipe
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Cajun Cooking & Seasoning
Turkey fryers & Cajun specialties Everyone is talking about this.
www.cookingtoys.com

New England Fried Clams
Have fun making fried clams at home Shucked and shipped on the same day
www.diggerschoice-seafood.com
Get a huge pot, like a stock pot. Put the turkey in the pot, add water to completely surround the turkey. Look at how much water you added; that's how much oil you will need. Pour out the water and dry off the turkey. 2. We like to put a seasoned rub on the turkey. You don't have to, but it makes the skin delicious.
3. Fill the pot with as much oil as you need..The more the better. This is where it gets expensive, because you need at least a couple gallons of oil. The better quality oils (like peanut oil) will get hotter, and work better, but you can use a cheaper oil. Now, get the oil as hot as possible, and as close to 400 as possible without excessive smoking.

4, Add the turkey. Now, we used a 2 by 4 piece of wood (thru the wrapped legs) to lower the turkey into the oil. WARNING: the oil really splatters out at this point, so STAY back. This is MESSY!

5. After you add the turkey, the oil temp. will drop rapidly. That's why you want it as hot as possible to begin with. Hopefully, it will remain around 350 degrees, so it sears (sp?) the skin, and the meat does NOT get greasy.

6. Cook for about 3 min per pound, + 5 minutes. It the turkey is over 18 lbs, you might want to go 3 min per pound +10 or 15 minutes.
Turkey done this way is very tender and moist, and amazingly not greasy...

[Meck77]

wow Sassy nice work...that reminds me I need to get the rub on.....almost forgot! gotta run!

[Sassy]

Bump!
There is still some serious tailgating to plan!
How was the turkey?

[Meck77]

It turned out great! Stank/Bronx cooked it up! I slopped a bunch of stuff on them the night before! Our stuffing was a disaster though....lol Better the stuffing than the bird!

We'll be ready for Dallas!

[Sassy]

Meck....see your PM ;D

[Sassy]

How about more recipes? We still have half a season+ to go!
Drinks, appetizers, side dishes, desserts, tailgating tips, etc...Bring them on!

http://i10.photobucket.com/albums/a128/SSundheim/100_0601.jpg

[Meck77]

Sassy you are indeed the Betty Crocker of the Omane!

Here is a list of Mr. Joe Cahn's recipes.

http://tailgating.com/Recipes.htm
He use to be a chef and if I had to put a bet on who could cookthe best tailgate grub it would be him. Infact he has a spice that he gave us in Canton. We put in on everything from pork, beef, chicken, even the turkey I think.

I need to order some more of that stuff.

[Sassy]

So are you submitting all of them? Ha! ;D
I thought it would be cool just to be recipes submitted by OM Members...
Of course, pick out some of your favorites.

[Meck77]

Sassy this is for you! You should enter! You might win!

http://yourtailgateparty.com/recipes.html

[yalcster]

REAL Mexican Salsa (be prepared to be scorched!)

makes about 6-8 cups

8 Roma Tomatoes
6 Habanero Peppers
4 Serano Peppers
2 large Jalapeno Peppers
6 cloves garlic
1/4 of large onion
celantro
salt

slice tomatoes in quarters and chop in food processor
(use the pulse and chop to desired chunkiness)
pour chopped tomatoes in a serving bowl
cut all peppers in half and pull out ribs and seeds
dice all peppers
dice garlic
dice onion
heat a skillet (without oil) til white hot
stir fry all diced peppers (be aware Habaneros give off gas that will take your breath away so use the overhead hood fan)
while stir frying peppers, occassionaly lift skillet to the fan to help ventilate the gas (trust me, you need to do this)
when diced peppers begin to sweat, remove from heat and set aside in a bowl for cooling
next, stir fry onion and garlic til onion begins to become transparent
remove from heat and pour into chopped tomatos
pour cooled cooked diced peppers into chopped tomatos
next, chop cilantro (as much as you like) and pour into mixture
stir salsa mixture til everything is mixed evenly
salt to taste
Lastly, let the salsa sit for a while before eating, all the ingrediants need a little time to blend together for the full flavor to take affect.
ENJOY

Warning: this is not for the faint of heart!!!

by the way Meck, this is TxBroncFan in the Broncos chat room.

[Meck77]

REAL Mexican Salsa (be prepared to be scorched!)

makes about 6-8 cups

8 Roma Tomatoes
6 Habanero Peppers
4 Serano Peppers
2 large Jalapeno Peppers
6 cloves garlic
1/4 of large onion
celantro
salt

slice tomatoes in quarters and chop in food processor
(use the pulse and chop to desired chunkiness)
pour chopped tomatoes in a serving bowl
cut all peppers in half and pull out ribs and seeds
dice all peppers
dice garlic
dice onion
heat a skillet (without oil) til white hot
stir fry all diced peppers (be aware Habaneros give off gas that will take your breath away so use the overhead hood fan)
while stir frying peppers, occassionaly lift skillet to the fan to help ventilate the gas (trust me, you need to do this)
when diced peppers begin to sweat, remove from heat and set aside in a bowl for cooling
next, stir fry onion and garlic til onion begins to become transparent
remove from heat and pour into chopped tomatos
pour cooled cooked diced peppers into chopped tomatos
next, chop cilantro (as much as you like) and pour into mixture
stir salsa mixture til everything is mixed evenly
salt to taste
Lastly, let the salsa sit for a while before eating, all the ingrediants need a little time to blend together for the full flavor to take affect.
ENJOY

Warning: this is not for the faint of heart!!!

by the way Meck, this is TxBroncFan in the Broncos chat room.

Oh hey Tx. Welcome to the Mane! Sounds like a great recipe!

[Dendave]

How about more recipes? We still have half a season+ to go!
Drinks, appetizers, side dishes, desserts, tailgating tips, etc...Bring them on!

Try this appetizer, it is great

Buffalo Wing Dip

2-8oz packages cream cheese<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
2-5oz jar Kraft roka blue spread <o:p></o:p>
8oz hot sauce (not Tabasco)<o:p></o:p>
3/4 cup chopped celery<o:p></o:p>
2 cups cooked shredded chicken (1 cup shredded cheddar cheese<o:p></o:p>

combine cream cheese, roka blue spread, hot sauce and celery. heat in microwave until cream cheese is melted. stir. add chicken & cheddar cheese. mix. put into baking dish. top with more cheddar cheese if desired. bake 350 degrees for 30 minutes.<o:p></o:p>
Serve with corn chips.

I am able to keep it warm through out the game by putting it in a crock-pot.

[Sassy]

Gooey Carmel Rolls

1 pkg. Rhodes Cinnamon rolls
¾ C. Brown Sugar
½ C. Whipping Cream
¼ C. chopped pecans

In a saucepan, combine brown sugar and cream.
Heat until brown sugar dissolves. Pour into a
9 X 13 baking pan that has been sprayed with non-
Stick cooking spray. Sprinkle pecans over top. Place
Cinnamon rolls on pecans and cover with sprayed
Plastic wrap or wax paper. Let rolls rise until
Double in size. Remove wrap and bake at 350
For 15-20 minutes. Remove from oven and
Immediately invert onto serving platter.

I just found this recipe...haven't tried it yet...but I'm thinking DOUBLE the gooey stuff ;D

Hey Meck...how about these served with expresso atop the double decker for a pretailgate ;D

[heydensmom]

Easy Dip....even my husband could make this

1 can chili
1 pint sour cream
1 block of cream cheese cut into chunks
1 package of taco seasoning

Put in bowl, mix up, eat with fritos.

[Meck77]

Hey Meck...how about these served with expresso atop the double decker for a pretailgate ;D

lol...That would be something for sure. Except the we shipped the double decker bus to Mexico. I just heard from one of the bus crew members. They are moving the bus to it's permanent foundation any day now! She'll be there for the long haul now.


Besides I'm not so sure espresso and tailgating go hand in hand. The closest we've ever gone in that direction was bringing a coffee maker once. It felt wrong and I never brought it again.

http://img358.imageshack.us/img358/2313/mexico0228ga.jpg (http://imageshack.us)

[Sassy]

Yeah well if we start tailgating at six am...we need something other than beer to wakeup with! LOL!

I'm definitely a coffee person when out late the night before! :devil:

[Meck77]

Yeah well if we start tailgating at six am...we need something other than beer to wakeup with! LOL!

I'm definitely a coffee person when out late the night before! :devil:

Okie dokie sassy. Just for you I'll have the coffee maker next time! Not messing with espresso though! That's pushing the limits of wine and cheese tailgating!

[Sassy]

Okie dokie sassy. Just for you I'll have the coffee maker next time! Not messing with espresso though! That's pushing the limits of wine and cheese tailgating!
Ha! Thanks but...since when have we ever made it there by six...we'll just call room service. I need my coffee asap... Just keep the beer on ice, Meck! Ha!

Can't wait to start the tailgating plans. Hogan and I already have our ideas in place...just waiting for dates!

And Meck...if you make it to Diego this year....no passing out on us! LOL!

[Meck77]

Ha! Thanks but...since when have we ever made it there by six...we'll just call room service. I need my coffee asap... Just keep the beer on ice, Meck! Ha!

Can't wait to start the tailgating plans. Hogan and I already have our ideas in place...just waiting for dates!

And Meck...if you make it to Diego this year....no passing out on us! LOL!


lol I didn't pass out...I went to sleep. Getting to the tailgate at 6:00am that morning made for a long day. I survived Canton remember? That was 5 full days of tailgating. Ok maybe I've slowed down a bit since Canton.:ouwknow:

[Sassy]

lol I didn't pass out...I went to sleep. Getting to the tailgate at 6:00am that morning made for a long day. I survived Canton remember? That was 5 full days of tailgating. Ok maybe I've slowed down a bit since Canton.:ouwknow:
We are seriously looking at Diego again depending on the schedule...too little time and too much to do there! I was whiipped that night too...but we made it through midnight. Ten hours in an airport the day before and stressing about whether I'll even make the game will do it to ya too! Not to mention being outside in a monsoon all day! Ha!

Hey...got your away games in mind for this season yet?

[Meck77]

Hey...got your away games in mind for this season yet?

It's just too early to say Sassy. I'm just hoping the schedule lines up to where we could hit two games on the road. Ie. KC and Stl or something that makes sense to where if we cross the country we can knock two out in one trip. It didn't work that way for us last year.

Wouldn't mind doing the AZ game if it's a later season game. No way I'd take the bus out to AZ if it's burning hot in Phoenix. I do want to check out their new digs though!

We'll log some miles for sure.

[Sassy]

It's just too early to say Sassy. I'm just hoping the schedule lines up to where we could hit two games on the road. Ie. KC and Stl or something that makes sense to where if we cross the country we can knock two out in one trip. It didn't work that way for us last year.

Wouldn't mind doing the AZ game if it's a later season game. No way I'd take the bus out to AZ if it's burning hot in Phoenix. I do want to check out their new digs though!

We'll log some miles for sure.
We've talked about the Arizona game a little too...just too hard to say yet without a schedule.

But we'll definetly hook up with you guys in Denver again this year!
That's a given!

[heydensmom]

It's just too early to say Sassy. I'm just hoping the schedule lines up to where we could hit two games on the road. Ie. KC and Stl or something that makes sense to where if we cross the country we can knock two out in one trip. It didn't work that way for us last year.

Wouldn't mind doing the AZ game if it's a later season game. No way I'd take the bus out to AZ if it's burning hot in Phoenix. I do want to check out their new digs though!

We'll log some miles for sure.
Oh you have to go to the KC game! That's usually the only game we get to go too.

[Bronx33]

6 - BEERS (of your choice of course)
add liberal amounts of ice and open one at a time. ENJOY

[ak1971]

16 - BEERS (of your choice of course)
add liberal amounts of ice and open one at a time. ENJOY


Bronx I corrected your post to better reflect you..

[ol number 7]

Oh you have to go to the KC game! That's usually the only game we get to go too.

You won't want to miss the St. Louis Game either. Tickets won't be that hard to get or that expensive.

[Bronx33]

Bronx I corrected your post to better reflect you..

Thats why i like you man (always lookin out for me)

[ksBRONCOfan]

3/4" Jalapeno Peppers (seeded)
1 Bell Pepper (your color of choice)
2 - 28 oz. Cans of Diced Tomatoes (Drain and dice smaller if you prefer)
1 Can Rotel
1 Med. Onion (chopped)
1 Garlic Clove (chopped)

1 Tbls. Accent
1 Tbls. Salt
6 Tbls. Vegetable Oil
6 Tbls. White Vinegar

In a small sauce pan bring Accent, Salt, Oil and Vinegar to a boil. Remove from heat when salt and Accent are dissolved and allow to cool. Combine remaining ingredients in a bowl. Add liquid and chill for several hours or overnight.


This stuff always goes fast at parties and get togethers. The first time I made this I added a whole bulb instead of a clove. Not good. Another guy forgot to seed the peppers and it turned out flaming hot. Give it a shot and let me know what you think.

[Archie]

So.... when the Broncos had the "Chili Weather Cookoff" two seasons ago I searched the web for a chili recipie. I stumbled across this 2003 winner of the International Chili Cookoff named "Bronco Bob's Chili". I figured with a name and a pedigree like that I could not go wrong. We made a couple of "personal touches" :thumbs: to the recipie but this was the winner and it came back for an encore at the Chiefs road tailgate in KC last year....

http://www.chilicookoff.com/Winner/WC_2003.asp

Bronco Bob's Chili

Ingredients:
1 cup onion, chopped
1 canned green Hatch chile, chopped
1 tablespoon minced garlic
1/2 cup El Pato tomato sauce
1 tablespoon tomato paste
1 can chicken broth
8 tablespoons California chili powder*, divided
2 teaspoons salt
1 1/2 teaspoons Accent, divided
1 teaspoon Tabasco sauce

2 1/2 pounds Tri Tip beef, cubed
4 ounces pork sausage

2 tablespoons New Mexico chili powder*
3 tablespoons of cumin, cumin

1 tablespoon hot New Mexico chili powder*
2 teaspoons of lime juice

*Winner Bob Wetzel orders his spices from Sespe Creek Chili Potters, run by former ICS champion Jim Beaty. Spices from Penderys, Gebhardt, or your favorite manufacturer can be substituted. Bob also adds 1/2 of a boneless pork chop to the chili pot while simmering and removes its 30 minutes before it's finished.


Instructions:
1. In chili pot, combine onion, green chili, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon Accent, and Tabasco sauce. Bring to a simmer. Cook 1 hour.

2. Brown beef and sausage and set aside.

3. Add the remaining 2 tablespoons of California chili powder to the chili pot.

4. Add the beef and sausage. Simmer for 30 minutes, adding more chicken broth as needed.

5. Add the New Mexico chili powder and 2 tablespoons cumin to the chili pot and simmer another 45 minutes.

6. Add the remaining Accent, cumin, hot chili powder and lime juice to chili pot. Cook for 30 minutes, adding chicken broth as needed. Salt to taste.


Servings: 2 quarts

[heydensmom]

You won't want to miss the St. Louis Game either. Tickets won't be that hard to get or that expensive.
We're seriously considering this game!

[BigRedChief]

Ok Omaners looking for some help. We are less than 60 days away from the first pre-season game and I know there are a few of you out there that do some bbqing. So if you have some ideas of what we can cook in the lot this year let us know!

Got any tips on making your own BBQ sauce? Dips? special BBQ secrets you would like to share?

I can almost smell the smoke in the air! :militia:

I think what we are going to do this year is set a menu in advance so that way everyone knows what to expect and what to bring if they want to add a side dish or something to compliment the main dish. The good thing is the bus is dialed in so instead of working on it like we had to last year at this time there is time to plan out the important details like food!

The only obvious game day menu at this point is the Thanksgiving game in Dallas this year. That is a no brainer. We'll be bbqing and deep frying turkeys all day long! !Booya!

You need some lessons on how to BBQ? You guys know how to ski. We know how to BBQ. ;D

[Sassy]

Stuffed Banana Peppers
Stored under Recipes by Kevin on June 19, 2006

Ingredients:
3 mild or hot banana peppers (sweet peppers, red or green bell peppers can be substituted if preferred)
2 tbsp. olive oil
1 sm. onion, minced
1 c. water
1/2 c. uncooked rice
1 med. tomato, peeled, seeded & chopped
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. dried dillweed
1/4 c. tomato puree

Directions:
Cut 1/2 inch off tops of peppers and set aside. Remove cores and seeds with long thin knife. Rinse peppers in cold water to remove any remaining seeds; pat dry. Heat oil in heavy large skillet over medium-high heat. Add onion and saute 10 minutes. Stir in 1/2 cup water, rice, tomato, parsley, salt and dillweed. Cook until liquid evaporates, 10 minutes. Remove from heat.

Preheat oven to 350 degrees. Cut 1 pepper in half lengthwise and set aside. Fill remaining peppers loosely with rice mixture; replace tops. Position 2 pepper halves against long side of rectangular baking dish. Prop stuffed peppers against pepper halves, stacking in dish as necessary.

Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Pour over peppers. Cover and bake 45-50 minutes. Serve hot with sauce accumulated in dish or pass separately. Excellent side dish to leg of lamb.

Peppers can be filled 1 day ahead and refrigerated, or frozen up to 2 weeks. Defrost in refrigerator before baking.

[Sassy]

1 medium tomato, seeded, chopped
1 tbsp. red onion, diced
1½ tsp. jalapeno peppers, seeded, minced
2 tbsp. balsamic vinegar
¼ cup fresh basil, finely chopped
1½ tsp. olive oil
Salt and fresh ground pepper, to taste

Combine all ingredients in a small bowl, cover and refrigerate for 12 to 24 hours. (Makes about 1½ cups salsa.)