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Make the Seasons Last Tailgate Parties the Best Yet

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The 13-week college football season is winding down, meaning you have just a couple of opportunities left to throw a blow-out party in the parking lot, aka, tailgate. (Parties thrown at home on game day count, too.) We bet youve been training hard since that first kick-off back in August, striving to serve the best damn food on the asphalt. You cant let your guard down now. Time to step up your game and go in for the win. Were here to help by sharing 10 of our best tailgate-worthy recipes.

The Best Tailgating Recipes for the Grill

1. Bacon Bourbon

Let everyone else serve Bloody Marys or breakfast beers. You, on the other hand, can offer party goers a polite glass of bacon-infused bourbon. Serve, of course, with a bacon swizzle stick. The bourbon is a great addition to barbecue sauce, by the way.

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2. Pork Shooters

Pork

Pay homage to the pigskin! Plate a tray of these hot-off-the-grill appetizers just as guests are arrivinga clever configuration of sausage rounds encircled with strips of bacon and filled with a mixture of cream cheese, cheddar, scallions, and diced shrimp. (You can assemble them ahead of time.) They were a huge hit with the crew of Project Fire this season.

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3. Miami Wings

Miami Wings

You cant host a tailgate party without wings. Heres another winner from Season 2 of Project Fire: spicy Miami Wings, a nod to Stevens hometown of Miami. Chicken wings are marinated overnight, then indirect grilled at fairly high heat to crisp the skin. Make more than you think youll need as these are addictive.

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4. Sugar Cane Shrimp with Spiced Rum Glaze

Steven recently named this recipe, which first appeared in How to Grill, one of his 10 favorites. (Now, thats an endorsement!) Jumbo shrimp are grouped on sugar cane skewers, then brushed as they grill with a Caribbean-inspired glaze.

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5. Beer Can Breakfast Burgers

Beer-can breakfast burgers

Research conducted by Tailgator.com indicated that over 50 percent of tailgaters arrive at the party venue about 4 hours ahead of game time. You can watch the sun rise over the stadium while sating your appetite with these savory burgers featuring breakfast sausage, bacon, eggs, and cheese. (Tip: Shape the burgers at home, wrap them in bacon, and chill. Pack the eggs, cheese, and buns or biscuits separately. Get them started when you arrive at your designated parking place.)

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6. Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad

Pork tenderloin is great for tailgatingit cooks quickly, lends itself to many preparations, and is relatively inexpensive. (It is often vacuum-sealed in packages of two. Be sure to remove any silverskin or excess fat before marinating or grilling.) This version, featuring the kick of canned chipotles in adobo sauce, soaks up flavor during an overnight marinade and is ready to kick a** when Game Day dawns. (Put a reminder in your phone or on your dashboard so you dont forget it in the refrigerator when youre packing for the party.)

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7. Apple Spiced Baby Backs with Cider Rum Glaze

Apple Cider Rum Spiced Baby Back Ribs

Apples and pork? These ribs scream Fall! And instead of a 4 to 5 hour smokenot practical for tailgatingthey cook at higher heat for less than 2 hours. Stevens invaluable rib rack will enable you to barbecue up to 4 racks of ribs at once, important when grill space is at a premium. Cut the slabs into individual ribs for serving, and be sure to provide plenty of napkins. (P.S. These are great with the bacon-infused bourbon above. Just sayin.)

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8. Maple Sriracha-Glazed Drumsticks

Food that can be eaten one-handed is a must for tailgate parties. These drummies qualify, and theyre economical, too. The glazejust butter, sriracha sauce, and maple syrupis simple enough to mix up on site. But what flavor!

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9. Grilled Pepper Salad with Currants, Capers, and Feta

Grilled pepper salad

Though Tailgator.com reports that 95 percent of the food served at tailgates is cooked on site, you cant be faulted for toting one or two finished dishes to the party. This colorful salad can be prepared the day before and assembled on site. Its a nice antidote to the meat-centric menus common to tailgating.

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10. Smoke-Roasted Apple Crisp

Smoke-roasted apple crisp

Another fall-appropriate dish is this smoke-kissed apple crisp. Cooked in a cast iron skillet, you can cook it before heading to the stadium, then keep warm in a towel-lined insulated cooler and serve it after the game while you and your guests wait for traffic to clear. (Make sure stadium rules allow it.)

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What are your favorite tailgating recipes? Let us know onFacebook,Twitter,Instagram, or theBarbecue Board!

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The post Make the Seasons Last Tailgate Parties the Best Yet appeared first on Barbecuebible.com.

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Cooking Tips

Grilling For A Great Cause

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Grilling For A Great Cause

What does it take to grill the perfect steak? According to a new cookbook, the answer is a few good Marines.

Weber's new grilling cookbook, “Command of the Grill-A Salute to Steak,™” features grilled steak recipes by active, reserve, and famous former U.S. Marines. One hundred percent of the sales from the $10 cookbook will go to four charities that directly benefit U.S. Marines wounded or killed in the line of duty and their families: Fisher House™, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.

To purchase a copy of “Command of the Grill-A Salute to Steak” and directly help Marines, visit www.commandofthegrill.com.

“We hope to raise at least a half-million dollars from this effort,” said Mike Kempster Sr., executive vice president, Weber-Stephen Products Co. “We want to show our support for brave men and women who have been separated from their families, wounded in the line of duty, and need help coping with new challenges when they come home.”

The book features recipes from “honorable mentions” and winners at grilling competitions held at Marine installations across the country, including Capt. Eric Peter Dominijanni's Disco's Hot and Tangy New York Strip Steaks. In addition to the winners' background information and anecdotes, the “Command of the Grill” cookbook also features grilling advice and tips; profiles of the four charities; and recipes from 10 famous former Marines, including Ed McMahon and Lee Trevino.

Disco's Hot and Tangy New York Strip Steaks

from Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune

Marinade

1 can (12 ounces) cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile pepper, finely chopped with seeds

1 tablespoon grated orange zest

1 tablespoon freshly ground ginger

1 tablespoon extra virgin olive oil

1 teaspoon freshly ground black pepper

3/4 teaspoon fresh lemon juice

1/8 teaspoon kosher salt

4 New York strip steaks, about 8 ounces each and 3/4 inch thick

Extra virgin olive oil

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.

3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.

Makes 4 servings

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Cooking Tips

Grilled Albacore Tuna Steak Recipes

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Grilled Albacore Tuna Steak Recipes

Grilled Three-Potato Saladn Recipe
Source: Flickr

Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.
Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.
Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

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Famous Names In Barbecue

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Famous Names In Barbecue

DSC_0362
Source: Flickr


They are grilling celebrities in their own right.
You've seen them on TV and you see their cookbooks lined along the shelves of your local bookstore. They may have different backgrounds and a variety of cooking styles, but just like you, they all share the same passion and that is for grilling and barbecues.

Bobby Flay is one of the most successful chefs who specialize in grilling and barbecues. In 1991, Flay's restaurant, Mesa Grill opened and was dubbed as the Best Restaurant by New York magazine. In 1993, Chef Bobby Flay was voted as James Beard Foundation's Rising Star Chef of the Year. It was during the same year that his other restaurant, Bolo opened. Bobby Flay's love affair with the grill can be best experienced through his TV shows, BBQ with Bobby Flay, Hot Off the Grill with Bobby Flay, and Boy Meets Grills, as well as his cookbooks Boy Meets Grill, and its sequel, Boy Gets Grill.

Larry Gerber a.k.a. The BarBeQue Man. Dubbed as the BarBeQue Man or simply Que, Larry Gerber has become the face and voice of virtually anything related to grilling and barbecues. His company, Barbeque Man, does endorsements and promotions of various barbecue-related products, events, and issues. Apart from being a personal chef, he also writes for different national culinary publications, hosts a TV show called Culinary Adventures, and can be heard on many radio stations in the upper Midwest as he talks about the fine art of barbecuing and grilling.

Mike Mills is often referred to as The Legend in the world of grilling and barbecuing because of his family's treasured barbecue sauce. Between 1989 and 1994, his team, the Apple City BBQ team won hundreds of awards and accolades in various barbecue competitions. They even hold the record for being four-time World Champions and for being three-time Grand World Champions, which no other team has ever bee able to beat so far. Today, Mike Mills owns 17th Street Bar & Grill in Murphysboro, IL and has published a book entitled, Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue in 2005.

Steve Raichlen is a journalist, cooking teacher, award winning author and PBS TV host. His best-selling Barbecue Bible cookbook series (more than 2 million copies in print) and Barbecue University TV show on PBS has changed the American barbecue for the better. In August, 2003, Raichlen defeated Iron Chef Roksbura Michiba in a bbq battle on Japanese television. Some other fmouus quotes about Raichlen include: Oprah called him the “Gladiator of Grilling” and “Howard Stern hailed him as the “Michael Jordan of Barbecue.”

Now, aren't you just inspired to get out there and cook the most amazing barbecue recipes yourself? Not a problem – get your grill ready, hit your local meat shop or grocery store and logon to InsaneChicken’s BBQ Sauce Catalog and get their delicious recipes ranging from barbecue to vegetarian recipes. And of course, check out their wide range of sauces and marinades to further make your grilling dishes insanely bold and daring.

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