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Tailgating Recipes And Tips (Post 'Em If You Got 'Em)

Discussion in 'Swamp Cook Shack' started by WhattaGator, Aug 25, 2018.

  1. kes

    kes All American

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    May 26, 2007
    DeLand, FL
    One of my faves that gets great response.. I call them hand gernades.

    Pack of bacon
    Pack of boneless, skinless chicken thighs
    Block off Swiss cheese
    Several jalapeños
    Sweet baby rays Vidalia bbq
    Toothpicks

    Prep by cutting cheese into roughly 1/4”x1/4”x 2” pieces. I prefer to clear japs of seeds and white membrane to take the heat out. Still have a bite though. Slice in half and then cut longways into thin strips.
    Turn smoker on 250. I like Dr Pepper in drip pan but apple vinegar and sprite works good too.

    Take the chicken thigh and put cheese and japs in middle. Roll up the thigh and pin with toothpick. Wrap the thigh w 2 strips of bacon, making sure the ends are well covered to prevent the loss of melting cheese. I usually pin w two more toothpicks. Try to do the same for each. I have found it’s easier to say there are a certain amount of toothpicks vs saying hey there’s a few. They will usually burn away if exposed so it’s a guessing game otherwise.
    I allow about 2 hrs but can be done sooner w higher heat. This is very difficult to do on a grille because the bacon loves to catch fire and burn before the chicken is done. Can be done but by indirect heat.

    After about 2 hrs, or golden brown, lightly baste w bbq. I also like to toss some asparagus w olive oil and heavy Montreal season. Throw right on rack and cook till done. About 30-45 min. Serve and enjoy. They are delicious!
     
    Last edited: Sep 21, 2018
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  2. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Italian Cheesy Bread Bites

    NOTE: The prep can be done at home just before you head out.. and finish it off on the grill at the tailgate, OR, you can make it at home and just bring it with you.

    INGREDIENTS:

    1 Lg. (16 Oz.) Loaf Italian Bread
    1/2 Lb. Extra Sharp Cheddar Cheese, grated
    1/2 Lb. Provolone Cheese, grated
    1 Stick Butter
    2-3 Lg. Cloves Fresh Garlic, smashed and minced
    1 Bunch Green Onions (Scallions), trimmed and finely chopped
    3 Tbsp Fresh Parsley, chopped
    3 Tbsp Fresh Basil, chopped
    Nonstick Cooking spray
    Heavy Duty Aluminum Foil

    DIRECTIONS:

    For cooking at home, preheat oven to 350 degrees
    For cooking at tailgate, have grill at medium heat.

    Lay out a large enough setup of non-stick sprayed foil to accomodate bread, (once sliced in half), with enough to wrap bread

    In a small saucepan, heat the butter, then mix in the garlic and green onions. Stirring occasionally.
    Add a pinch each of Salt and Ground Black Pepper.

    On a cutting board, slice the loaf of Italian Bread in half legnthwise.
    Cut a roughly 1/2" grid pattern into the bread, stopping just above the crust so it stays barely connected.

    Transfer the bread onto the foil.
    Gently spoon or brush the butter mixture onto the bread.
    Wrap the foil over the bread.

    If at home, place on a rimmed baking sheet pan, and bake for 10 minutes.
    If at the tailgate, place on grill, cover and let sit for 10 minutes.

    Remove from heat.

    Open foil, and sprinkle Cheddar and Provolone over the bread, gently pushing some of the cheese into the cut bread.

    Leave uncovered.

    Turn grill up to high (or oven to 425 if you're staying home)

    Return bread to heat for another 15 minutes, until cheese is melted.

    Remove from heat, sprinkle Parsley and Basil over the bread and let sit for 4-5 minutes before letting people dig in and start ripping the cheesy squares apart!!

     
  3. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    With the LSU game coming up soon, how about something with a Cajun flair?

    Grilled Cajun Shrimp

    INGREDIENTS:

    3 Lbs. Extra Large Fresh Shrimp, Peeled and Deveined
    3/4 Cup Olive Oil
    1/4 Cup Fresh Lemon Juice
    2 Tsp Worchestershire Sauce
    6-8 Lg. Cloves Fresh Garlic, smashed and minced
    1 Tsp Kosher Salt
    1/2 Tsp Ground Black Pepper
    1/2 Tsp White Pepper
    2 Tsp Old Bay Seasoning
    1 Tsp Cayenne Pepper
    Juice from 1/2 Lime

    DIRECTIONS:

    Rinse Shrimp. If "deveining cut is not deep, slice the shrimp a little deeper along the back to allow them to open more while cooking.

    In a small bowl, whisk together all other ingredients.

    Place half of the shrimp each into two Ziplock-type bags. Pour half of liquid mixture into each bag of shrimp.

    Close bags, pushing the air out of the bags, so that all of the shrimp is covered in the marinade.
    Marinate, refrigerated, for 3-6 hours.

    At the tailgate, set your grill to a medium-high heat.

    Place the shrimp, one bag at a time, on the grill. Cook on each side for about 2 1/2 -3 minutes per side.
    Repeat with second bag of shrimp

    NOTE: For some extra kick, toss cooked shrimp in a bowl and sprinkle with some Old Bay and Cayenne to lightly coat them...DO NOT OVERSEASON!
     
  4. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Another Easy Cajun Grilling Recipe.

    Cajun Chicken Wings

    INGREDIENTS:

    5 Lbs Chicken Wings, separated, tips removed
    2 Tsp Smoked Paprika
    1 Tsp Garlic Powder
    1 Tsp Onion Powder
    1/2 Tsp Dried Oregano
    1/2 Tsp Old Bay Seasoning
    1/2 Tsp Kosher Salt
    1/2 Tsp Freshly Ground Black Pepper
    1/4 Tsp Cayenne Pepper (or a touch more, if you like 'em spicy)
    1/2 Tsp Cumin
    1 Tsp Dried Thyme
    2 Tsp Baking Powder

    DIRECTIONS:

    NOTE: If you have the refrigerator space, you can do this the night before, otherwise, do it the morning before you head out to your tailgate grill.

    Wash the chicken wings, and pat THOROUGHLY dry with papre towels.
    On a sheet pan, place the winge slightly apart.

    Whisk together all dry ingredients, and sprinkle over both sides of the wings, allow a few minutes to allow seasoning to sdhere to the wings. Continue until all dry mixture is used.

    If fridge is big enough, do this the night before, keeping the wings slightly separated on sheet pan, and loosely cover with foil.
    If making that morning, cover sheet pan with foil.

    At the grill: Over medium, preferrably indirect heat:
    Place the wings over a FRESHLY SCRUBBED AND OILED grill.
    Grill, with the lid closed, for about 5-7 minutes per side, depending on the size of the wings, watching for any flareups from the fat in the wings.
    Wings are done when their juices run totally clear.


    NOTE: If smoking, they will take about 2 hours in a 230 degree smoker, if you obtained some nice large wings.
     
  5. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Are you a "burgermeister"?

    If I'm grilling burgers for a few friends at a tailgate, I'll make full sized burgers... if for more people, I prefer to go the "slider" routw.
    In either case, I'll check with my local meat market, and request "hamburger meat"
    Any decent butcher knows the difference between "ground beef" and "hamburger beef".... Hanburger ground beef is made from the trimmings of their beef butchery, which can contain trims from ribeye, short rib, etc, ground to an "80/20" meat-to-fat ratio, and is FAR better than just ground chuck.

    If making full sized patties, there are several items you can add to the mix.... but, that's for another post.

    When you make your patty, before placing them on a HOT grill, sprinkle liberally with Kosher salt, and some freshly ground black pepper.
    Push an indentation, or "dimple" in the center of the patty that will be facing up when placed on the grill. This will go away as it cooks, but helps to keep moisture in the burger....

    NOTE: NEVER, I repeat, NEVER press down on the burger as it's cooking!! (Yeah, I know... the sizzle sounds like you know what you're doing.. but, that "sizzle" is actually the sound of all the juicy moisture being pressed out of your meat, and onto your coals, burners, etc.
    Not only making for a drier burger, but raising the possibility of a flare-up, thus, putting a bitter, burnt, char on your burger.

    Buns.... (yeah, bread)... a good brioche, Kaiser, or Onion roll is a good choice.... lightly grill the surface, then add your spreads and toppings.

    Mayo, mustard, ketchup... onions (grilled or raw), a nice beefsteak tomato slice, and lettuce.

    Again... another post... what's your preference?
     
  6. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    A popular tailgate item is deviled eggs... but how about you really impress your tailgate friends with this....

    Crab L'eggs

    INGREDIENTS:

    2 Dozen Eggs, hard boiled and peeled
    3/4 Cup Mayonaisse
    1 Tbsp Dijon Mustard
    1 Tsp. Old Bay Seasoning
    3 Tsp. Shallots, finely minced
    1/3 Tsp Tobasco Sauce
    14 Tsp Cayenne Pepper
    1/2 Tsp. Salt
    1/2 Tsp. Fresh Ground Black Pepper
    1 Lb. Lump Crabmeat
    2 Tbsps. Paprika

    DIRECTIONS:

    Boil yor eggs in 1 Dozen batches, putting them in cold water, then bringing them to a full boil.
    Remove from heat and let sit, covered, for 15 minutes.
    Place in cold water and let them cool completely.
    Start peeling from the "bottom", of the egg.

    Slice eggs in half legnthwise. with a paring knife, gently remove the yolks and place them into a large bowl.
    Arrange the egg halves onto trays.

    Add about 1/4 Lb of the crabmeat. mix well. if the mixture is not the right deviled egg consistency,add more mayonaisse.

    If you have a pastry bag, pipe the mixture into each egg. if you don't have a pastry bag....
    Take a Ziploc bag, fill it with the mixture, and cut one corner of the bag about 1/2" up, and squeeze the mixture into each egg.

    Top each egg with more crabmeat, and sprinkle with paprika and a bit of fresh parsley, if desired.

    That should impress 'em!
     
  7. jeffbrig

    jeffbrig GC Legend

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    Aug 7, 2007
    We've started grinding our own at home - KitchenAid mixer attachment. I've used chuck, sirloin, "beef for stew", etc., but then we'll mix in BACON as we grind. For a recent get together we had about 4 lbs of beef and 1.5 lbs of bacon to make 10-12 burgers. Fresh ground, don't overwork the patties, a good dash salt and pepper (the bacon provides most of the seasonings), and you end up with a nice steakhouse style burger.
     
  8. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Adding bacon to the grind is a great move...

    Not only does it provides loads of flavor, but it also gives the meat a perfect form of fat.... there's almost nothing better than bacon fat.
     
  9. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    With the Gators/Canes game coming up...
    How about making a great Cuban sandwich on your grill??

    INGREDIENTS:

    2 Thick Baguette loaves of bread, or similar
    2 Bricks, covered with aluminum foil
    1/3 cup Mayonaisse
    1/3 Cup Yellow Mustard
    1 1/2 Lbs. Pulled Pork (recipe in "Smokin', Grillin' & Bar-B-Q" thread)
    1 Lb. Boar's Head Black Forest Ham
    1 Lb. Swiss Cheese
    1/2 Lb. Pickles (Recipe in the "Making your own pickles" thread)

    DIRECTIONS:

    Slice the bread lengthwise.
    Divide all of the ingredients in half, for each sandwich.
    Slather one side with Mayonaisse, and the other side with Mustard
    On the side with the Mayo, layer half of the Swiss Cheese, then the Ham, followed by the Pulled Pork, Pickles, and finally, more Swiss Cheese.

    Place your sandwiches, one at a time, or your grill and place the bricks on top, to press the sandwich down.
    Grill for 2 Minutes on each side, then cut them into servable pieces at your tailgate.
     
  10. baileyboy1223

    baileyboy1223 VIP Member

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    Nov 29, 2018
    Mossyhead
    Got a Rueben recipe?
     
  11. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    You may as well make some corned beef and cabbage, then use some of it to make your reuben...

    First,
    Corned Beef aand Cabbage.
    So many corned beef come with the instructions to boil it. Many times that results in either a dry, or tough piece of meat.

    A much better method, where you can cook the carrots and cabbage right with it, to get all of that goodness into the veggies, instead of having to cook them separately.

    Braised Corned Beef and Cabbage
    NOTE: You'll need either a Dutch Oven, or a deep roasting pan, or "Hotel Pan"

    INGREDIENTS:

    1; 3 1/2-4 Lb Corned beef Breisket Flat
    1 Tsp Caraway Seeds
    1 Tsp Ground Black pepper (coarse ground)
    1 Tsp Dried Thyme2 Tsp Kosher Salt
    1 Tsp Ground Coriander2 Tbsp Olive Oil
    1/4 Tsp Ground Cloves
    1 Lb. Carrots, peeled and cut into 1" pieces
    2 Onions, sliced
    6 Cloves Garlic, cut in half legnthwise
    5 Bay Leaves
    1 1/2 Cups beef Stock (or broth)
    1 1/2 Lbs Baby Potatoes, (red or white)
    1 Medium sized Head Cabbage, cut into about 12 wedges
    2 Tbsp Butter

    DIRECTIONS:

    Remove Corned Beef from package, save spice packet, rinse and pat beef dry
    Preheat Oven to 325 degrees
    Combine spices into a bowl, set aside
    Place Olive oil into a large skillet on Medium-high... Sear the brisket on all sides, about 3 minutes peer side
    Coat Corned Beef Brisket with the spice blend
    Place Brisket into a lge roasting pan, or Dutch oven
    Spread Onions, Bay Leaves, carrots, garlic and cabbage around and on top of the beef
    Add the Beef stock , Corned beef seasoning packet, and cover with foil or the dutch oven lid
    Place in oven and braise for 2 hours, or until tender

    Boil potatoes in salted water, toss in butter

    Slice your Corned Beef thinly against the grain (if youdon't, it will be stringy and tough

    Next, for the Reuben.....

    Make your own Thousand Island Dressing..

    INGREDIENTS:

    1/2 Cup Mayonaisse
    1/3 Cup Ketchup
    1/3 Cup Pickles, finely diced (recipe in "Make your own pickles" thread)

    DIRECTIONS:
    Mix all ingredients together, store in a jar.

    For the Reuben;

    INGREDIENTS:

    8 Slices Rye Bread
    1 1/2 Lbs Corned Beef, sliced thin
    1/2 Lb. Swiss Cheese
    3/4 Lb. Sauerkraut
    Thousand Island Dressing

    DIRECTIONS:

    If making on your grill at your tailgate party....
    Slather the dressing on one side of each slice of bread
    Layer the Corned Beef, Swiss Cheese, then the Sauerkraut

    Using the same method as the grilled Cuban sandwich above, place the sandwich on the grill, then lay a foil wrapped brick on top of each sandwich.
    Grill for 2 minutes on one side, flip, and grill for another 2 minutes on the other side

    Multiply the recipe for as many people as you're going to be feeding.
     
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