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TAILGATE CHICKEN
Ingredients:
1 3 to 4 pound whole chicken
1 12oz. can of beer
Garlic salt
Pepper
Directions:
Make sure that the chicken is well rinsed off and then pat dry with a paper towel. Coat the cavity of the bird with the garlic salt and the pepper. Then do the same to the outside of the bird, making sure that you completely cover it with the seasonings. Wrap your grill top with aluminum foil. This will help to prevent flame-ups and also aide in cleaning your grill when everything is said and done. Open beer and place open end first up into the cavity of the chicken. The bird should be able to stand by itself when the can is properly inserted.
On a gas grill with two (2) burners only turn on one at medium heat, placing the chicken over the burner that is turned off. Single burner grills should be set on low to medium heat and placed in the center of the grill away from any hot spots. Charcoal grills should have the coals spread evenly after they are white hot and place the chicken in the center if the grill.
Cover your grill and let the bird cook for at least 45 minutes but best if let stand for a full hour. The heat from the grill will make the beer start to boil, cooking the chicken from the inside out. When done, this bird will all but be falling apart. Enjoy!
Garlic Shrimp
We will mix everything up in the morning and toss in a zip lock bag. That gives it time to marinate on the way to the game and you're ready for the grill when you arrive. Reminder ... A fine grate is needed so the shrimp don't fall through the grill or Skewers work too.
2 lbs. large shrimp
1 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 tablespoon dried oregano
2 tablespoons minced garlic
3 tablespoons chopped parsley
1 teaspoon salt
fresh ground pepper
Setting shrimp aside combine all remaining ingredients in bowl. Drop in shrimp and stir gently to coat well with marinade. Let shrimp marinate at room temp for about 2 hrs. stirring every hour. (We have cut the 2hr marinating time to minutes with little taste difference)
Cook shrimp on preheated grill for 3 min. baste and grill for another 3 min. baste and grill another 2 min. The cooking time will very greatly with the grill. You don't want to over cook. They should still be moist, lightly colored, and firm to the touch.
Honey Sesame Shrimp
1 1/2 pounds jumbo shrimp, peeled and deveined
5 tablespoons Asian (dark) sesame oil
3 tablespoons rice wine, sake, or dry sherry
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons sesame seeds
1 tablespoons Thai sweet chile sauce*
1/2 teaspoon Chinese five-spice powder
2 cloves garlic, crushed with the side of a cleaver
2 slices (1/4 inch thick) fresh ginger
2 scallions, trimmed, white part flattened with the side of a cleaver, green part finely chopped and set aside for garnish
Rinse shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend.
Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate, in the refrigerator, for 30 to 60 minutes. Preheat the grill to high.
Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove
and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy
glaze, about 3 minutes. Remove from the heat and set aside.
When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside,
about 2 minutes per side. Brush the shrimp with the glaze as they cook.
Transfer the shrimp to serving plates or a platter and sprinkle with the scallion greens. Serve immediately.
Serves 4
* Sweet chile sauce is the Thai version of ketchup. If not available, simply omit.
4 Lb Boneless Sirloin Roast
2 Lb Boneless Venison Roast
6 Green Jalapeno Peppers Seeded & Diced (or sub your own kind)
2 Cups Lone Star Beer (not for Scout outings)
1 Cup Sour Mash Bourbon (not for Scout outings)
1/2 Cup Regular Coca Cola
2 Tbls Tabasco Sauce
4 Medium Onions, Chopped Coarse
1 1/2 Cups Tomato Paste
5 Cloves Garlic, Minced
1 Tbls Cayenne Flakes
2 Cups Tomato Sauce
1 tsp Allspice
1 Tbls Cumin, Ground
1 Cup Green Bell Pepper, Cored & Seeded & Chopped
2 Tbls Fresh Cilantro, Chopped
2 Tbls Cumin, Ground
1 Cup Red Bell Pepper, Cored Seeded & Chopped
2 Tbls Peanut Oil
1 Tbls Cumin, Ground
6 Ancho Peppers, Dried & Chopped
Cut all the meat into 1/4 " cubes. Put the peanut oil in a large, cast iron pot. Heat over medium high heat. Add the onions, garlic, meat cubes and the first measure of cumin. Cook until the meat is browned. Add the tomato sauce, beer, bourbon, Coca-Cola, chile peppers, Tabasco, cayenne, allspice, cilantro and second measure of cumin. Cover. Cook over low heat for 45 minutes, stirring often. Uncover. Cook for another 20 minutes. Stir in the third measure of cumin. Serve.
MALE CHAUVINIST CHILI
Don't let the name throw you. This is actually kind of mild, but anytime you kick your wife out of the kitchen ... the food picks up a bit of the attitude too.
Male Chauvinist Chili (for a dozen)
3 lbs course ground beef
3 lbs ground pork
2 large yellow onions
1 large green bell pepper
3 yellow bannana peppers
3 large cans whole tomatoes
3 cans red kidney beans
3 cans chili beans
2 cans pinto beans
spices - salt, pepper, cumin, chili powder, garlic, sugar
Brown meat in verry verry BIG skillet with about 3 cloves of garlic.
Drain and tranfer to your pot. Add the cans of tomatoes and mash slightly.
Drain the beans and add with the chopped onions and peppers. I use these amounts of spices to make it fairly mild - 1 tbls pepper, 2 tbls salt, 1 tbls cumin, 2 tbls sugar, 4 tbls chili powder, a few good shakes of your favorite hot sauce.
Simmer in pot at least an hour, two is better. Add a dozen of your favorite Panther fans and 3 cases of beer and stand back.
Dubby's Rub
1/4 cup salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1 cup sugar
1/2 cup Paprika
3 tablespoons black pepper
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne
Mix ingredients well. Makes 3 cups.
THE RIBS
Trim the excess fat from the ribs. Remove the membrane from the back of the ribs. This can be easily done by lifting the membrane at the small end and pulling it off in one fell swoop.
Bring the smoker to a stable temperature of 200 to 225 degrees at the grill level. Use a combination of hard wood charcoal and water soaked wood chunks for the smoke; use hickory, mesquite, Oak or other hardwood. Sprinkle the rub on both sides of the ribs (about an hour before you place them on the grill). Place the ribs, meaty side up, on the smoker grill. Maintain a grill level temperature of 200 to 225 degrees. Don't open the smoker doors to admire your work or to see if they are still there. Maintain a smoky environment (with wood chunks) for about 3 hours; after than, use just the charcoal. At the 4th hour, tightly wrap the ribs in a plastic wrap and aluminum foil. Continue to cook for another 2 hours (a total cooking time of 6 hours). Remove the plastic and aluminum foil; let ribs stand for 5 or 10 minutes then call the hogs and scarf them down!
If you are using a horizontal grill, the temperature can vary considerable over the grill - use a thermometer to calibrate the grill. If the meat pulls away from the bone, the ribs are done - this can occur before the 6th hour if the grill level temperature exceeds the 200 to 250 degree range.
Try not to moan when you eat the ribs.
Shrimp Dip
8 oz cream cheese
1/2 C mayonnaise
1/2 t horseradish
10 drops tobasco
1/8 t salt
1/4 grated or chopped onion
1 t Worcestershire sauce
Beat with Mixer ... then fold in 1 can small shrimp. It is always better if you make it a day ahead of time so that all these flavors have time to blend together.
Tailgate Potates
5 lbs red potatoes
2 1.5-oz. envelopes commercially prepared onion soup mix
1/4 lb (1 stick) butter or margarine, cut into small pieces (pats)
Cut potatoes into cubes, about 1/2 -inch squares, and place them in a 7 x 11-inch disposable aluminum baking tray. Sprinkle onion soup mix over potatoes. Place the pats of butter over the cubed potatoes. (The location of the butter is important to insure the melted butter gets into all the nooks and crannies of the potatoes.)
Cover the pan with aluminum foil and bake at 400 degrees for one hour. (If this is done the day before the tailgate, refrigerate after baking.) To reheat at the tailgate, place the potatoes on the grill for about 15 minutes. Check and stir occasionally.
Make 12 to 15 servings.
COCKTAIL MEATBALLS
1 lb. ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
9 drops hot pepper sauce
Seasoning salt to taste
3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes
1 teaspoon dry mustard
4 teaspoons Worcestershire sauce
6 drops hot pepper sauce
Preheat oven to 325 degrees. In a large bowl, combine the ground beef, eggs, rolled oats, minced onion flakes, hot pepper sauce and seasoning salt. Mix well and form into 1-inch meatballs. Place into a 9 x 13-inch baking dish. Bake, uncovered, at 325 degrees for 30 minutes.
In a separate medium bowl, combine the ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and hot pepper sauce. Mix together well and set aside. Remove meatballs from oven and pour reserved sauce over them. Cover with foil and return to oven.
Bake, covered, in a preheated oven for 1 hour.
APPLE CRUNCH
6-10 Apples Can be Golden or Red Delicious, Macintosh, Granny Smith or others
Ground Cinnamon
1/2 cup Oil
1/2 cup Brown Sugar
1/4 cup Flour
1/2 cup Sugar
1/2 cup Oatmeal
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
Slice apples and layer in baking dish. Mix all other ingredients together and spoon on top of the apples. Bake at 375 for 45 minutes. Can be warmed on the grill at the tailgate.
POTATOES PARMESAN
6-8 Potatoes
Parmesan Cheese
1/4 cup olive oil
1 pkg. Lipton Onion Soup Mix
Salt and pepper
There are two ways you can make these potatoes -- either on the grill or in the oven.
If you choose do go the grill route then what I suggest is that you place the potatoes in the microwave for about half the time it requires baking them. This will cut your grill time quite a bit.
Cut the potatoes into 3/4 inch squares place in a zip lock bag and add the oil. Shake them around to coat, then add the soup mix, cheese, salt and pepper to taste.
For the grill: Make a foil pouch and place on the grill using medium indirect heat for about 30 minutes, turning frequently.
In the oven: Pour into a baking dish and cook at 325 for about 45 minutes. (Remember these are raw potatoes. You can reduce cooking time by using the microwave, as with the grilled version.)
FIRE IT UP TAILGATE PIZZA
16.3 oz Pillsbury Grands biscuit dough
2 tsp. pizza seasonings. Mix into biscuit dough and divide in 4 equal parts
4 Tbsp olive oil
1/2 tsp. garlic powder
1 Tbsp Italian dressing
1 jar pizza sauce
Mixture of any chopped favorite toppings (such as peppers, onions, olives, etc.)
Grated pizza cheese (or any mixture of colorful grated cheeses)
PAM Cooking Spray
Cooking brush
Spatula
Mix olive oil, garlic and Italian salad Dressing in a container. (Do this ahead of time and bring container to the tailgate.) Place a long piece of foil on the grill and spray with cooking spray. Place dough on tin foil and flatten Brush with mixture of olive oil, garlic and Italian dressing. Place on pre-heated grill, close top and cook 4-5 minutes or until begins to brown. Keep the grill on a low flame.
Open grill and spread pizza sauce, a generous handful of cheese and your choice of topping. Close grill for another 12 minutes or until nicely browned. Remove entire foil from grill and cool slightly before placing on plate.
For best results, cook on a low flame and let cool before serving
MEXICAN DIP
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One 9-in. pie tin
One 16-oz. can of refried beans
One package of powdered taco seasoning
One small onion, finely chopped
1/2 cup of salsa
2-3 oz. of sliced black olives
Sliced jalapenos (to taste)
Guacamole (to taste)
One 8-oz. bag of finely shredded sharp cheddar cheese
One 8 oz. of sour cream
One bag of tortilla chips. (Bite size chips, which are thicker, works best!) |
Spread beans in the bottom of the pie pan. Layer each ingredient in the order listed above.Top with dollops of sour cream. Chill for several hours before serving. Dip tortilla chips into dip and enjoy!
BLACK BEAN SAUSAGE DIP
1 lb. Ground sausage
1 medium Onion (chopped)
1 15-and--oz. can Black beans
1 10-oz. can Crushed tomatoes
Shredded cheese (any kind, as much as you like)
Brown sausage and onion in a frying pan. Drain grease. Add black beans (drained) and crushed tomatoes. Simmer until the contents thicken. Add grated cheese and serve with tortilla chips or soft flour tortillas when cheese has melted
Note: You can also add Cayenne pepper if you like it hot!
TOMATO GRENADES
8 large ripe tomatoes
lb. spicy sausage (mild if you want)
1 lb. of good bleu cheese
Brown sausage and drain the fat. Cut the tops off of tomatoes (like a pumpkin) and save the tops. Scoop out insides and gently combine sausage and cheese. Stuff into hollow tomatoes. Place tops on tomatoes and cook indirectly on grill until the tomatoes soften and brown. They are best if done ahead of time and refrigerated.
* Just a quick note: This is a great recipe and you can make up your own grenades. I also combined ground beef with cheddar. (This may require some seasoning to your taste like a Louisiana type spice). Chicken and cheese spiced to your taste is good as well.
JAMACIAN SHRIMP
2 lbs. Raw prepared shrimp (peeled and de-veined)
1 lb. Pistachio nuts
1 or 2 Eggs beaten
Cajun spices
Barbecue skewers
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Rinse shrimp thoroughly with clean cool water. Grind pistachios into a very fine powder or dust, then combine with Cajun spices. Season to taste. Dip cleaned shrimp into eggs and roll until covered with the powdered nut and spice mixture. Place shrimp on skewers and grill until they become opaque. Serve immediately. |
CRAB DIP
1 lb. crab meat
1 cup sour cream
2 cups shredded cheddar cheese
2 8-oz. pkgs. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. Old Bay Seasoning
1 tsp. lemon juice
1 tsp. Worcestershire Sauce
1 tsp. dry mustard
Shake of garlic |
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Mix all but the crab meat and 1 cup of cheddar cheese. Fold in crab meat. Put 1/2 of the mixture in a casserole dish. Add a layer of cheddar cheese. Add remaining crab mixture and top with remaining cheddar cheese. Bake at 325 degrees for 15 minutes covered and 15 minutes uncovered.
You can serve on sourdough bread or in a serving dish with bread or crackers. |
ANTIPASTO SALAD
1 - 12 oz. package rainbow twirls pasta (uncooked)
1/2 lb. Genoa salami, cut into cubes
1/2 lb. Provolone cheese, cut into cubes
1 1/2 cups cherry tomatoes, halved
1/2 cup pitted black olives
1/2 cup chopped green peppers
1 - 2 oz. jar sliced pimento, drained
1 - 8 oz. bottle Italian dressing
Cook twirls according to package directions, and drain. In a large bowl, toss cooked twirls with remaining ingredients until well blended.
Chill, stirring occasionally. Yields 6 servings of yummy salad!
SPOEDINI
3 lbs. eye of round roast (have the butcher cut roast on the #2 blade setting -- paper thin)
10 oz. Progresso bread crumbs
1 cup Parmesan cheese
3/4 cup olive oil
4 ripe plum tomatoes (chopped)
1 large onion (chopped)
1 Tbsp. parsley
Sprinkle of garlic powder
Salt & pepper |
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In a large bowl, combine all the ingredients until it is mushy. Place mixture inside each slice of beef and roll up. Spray grill top with cooking spray and place meat rolls on grill.
They will cook very quickly so don't leave the grill!
PEPPERONI POPPERS
1 Package Rich's Frozen Bread Dough
1 Stick Pepperoni |
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Preheat oven to 350 degrees. Let bread dough thaw and rise. Cut pepperoni into half circles about 1/4" thick. Pull off a piece of dough - enough to cover the pepperoni circle, and pinch it to seal around the pepperoni.
Drop on cookie sheet and bake for approximately 20 minutes, turning once (or until golden brown). Serve warm with Marinara sauce or by themselves, hot or cold.
MARINATED MOZZARELLA APPETIZER
- 1 pkg. (9 oz.) fresh Mozzarella cheese
- 1 jar (7 oz.) roasted red peppers, drained, chopped
- 1/2 cup prepared Italian dressing
- 1/2 cup whole marinated olives, seeded
Place all ingredients in shallow dish. Toss lightly, then cover. Refrigerate 4 hours to marinate. Better yet, do it the night before so you get to the tailgate on time! | |
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