Share your tailgate recipes here!

[Hotrod]

Originally Posted by §Pide®

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 .........

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

[JPEZ]

Originally Posted by Hotrod

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

It is EZ women who have 5,000 posts or something like that!

[Spider]

Originally Posted by Hotrod

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

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

[Hotrod]

Originally Posted by §Pide®

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

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

[Spider]

Originally Posted by Hotrod

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

. the I is easy , but I wont spill the beans ........
Hint looking for some rep here gals

[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]

Originally Posted by 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.

Yum...Raider Ribs!

[Sassy]

Hungry...for some tailgating and football yet Meck! 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]

Originally Posted by Hotrod

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

[Hogan11]

Originally Posted by 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.

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

[Hotrod]

Originally Posted by Hogan11

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

Its a done deal

[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 "

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.


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.

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]

Originally Posted by Hogan11

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

It was "cajun" that did it for ya huh rofl

[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!


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!