Tailgating - Cooking

[Charlie NT 73]

With tailgating around the corner, what is your number one,

sure fire, can't miss crowd pleasing trailgate meal or snack foods

that you cook up?

I have my "Charlie Burger's"- combination of ground chuck mixed with

ground vinison, mixed with only 2 secret ingredients, hand formed BIG

patties cooked just right! Tip--never ever "mash" your burger patties

while cooking and only turn the patty over one time--takes a little

practice on the cooking time for each side, but, makes a huge difference

in the quality of the burger!

[Guest JohnDenver]

My group does this meal every year.

Smoked Pulled Pork w/ special sauce -- requires manning the smoker in the parking lot all night (or very early morning)

Mashed Plantains

JD's Colorado baked beans

.. various sentries ..

Another one that I love is our fried chicken with salads and mac n' cheese.

Fried turkey is a big hit. I find it boring though.

This year our tailgating friend (meangreenbean) has an awesome catfish batter that we will fry up.

[SilverEagle]

My group does this meal every year.

Smoked Pulled Pork w/ special sauce -- requires manning the smoker in the parking lot all night (or very early morning)

Mashed Plantains

JD's Colorado baked beans

.. various sentries ..

Another one that I love is our fried chicken with salads and mac n' cheese.

Fried turkey is a big hit. I find it boring though.

This year our tailgating friend (meangreenbean) has an awesome catfish batter that we will fry up.

Mmmmmmmm, I always try to set-up right by my old friend Chad.

[JayDub]

A case of Shiner and some Jack.

(Hey...it is considered a meal by some.)

Edited August 24, 2007 by JayDub

[GreenN'walinsVet]

The best thing Ive come up with yet is Shrimp wrappd in Beacon, then grilled and basted with a combination of BBQ sauce and Beer

[KingDL1]

A case of Shiner and some Jack.

(Hey...it is considered a meal by some.)

Only if you are on a Diet! I believe in this state you better have some kind of charred meat with that to be the full meal deal.

[FirefightnRick]

Mmmmmmmm, I always try to set-up right by my old friend Chad.

Ding! Ding! Ding!

Myself, I would like to try and mesquite smoke some steak this year for a change instead of just Briskette and Ribs.

Rick

[Cowtown]

I try to mix it up every game.

Here are the staples.

BF Fajitas

Hot Links topped w sauteed onions/japs. Parmesan, Mustard & Cholula...whammy

Chili that will blow your mind (I am planning on making my return to the cookoff after a 15 year layoff)

I have been working on a tailgate friendly recepe for Shrimp Tacos that I plan on busting out this season.

[emmitt01]

Mean Green Punch....and some kind of food.

[Shof]

The best thing Ive come up with yet is Shrimp wrappd in Beacon, then grilled and basted with a combination of BBQ sauce and Beer

Curious - does it glow or just flash? I do a similar grill but add some jalapeno with the shrimp, then wrapped with bacon. Baste it with italian dressing (which the shrimp have been marinated in).

Shof

[FirefightnRick]

This is why we need to get with RV and company and have a sponsored Tailgating cookoff competition for a charity or sholarships for one game of the season. So many great cooks.

Rick

[greenminer]

This is why we need to get with RV and company and have a sponsored Tailgating cookoff competition for a charity or sholarships for one game of the season. So many great cooks.

Rick

Awesome idea. Ya'll compete. I'll eat.

[SilverEagle]

Ding! Ding! Ding!

Myself, I would like to try and mesquite smoke some steak this year for a change instead of just Briskette and Ribs.

Rick

I'm up for that. Plus, I like to grill my own fajita's (chicken and pork only), so I may bring some of that up to cook this year.

[JayDub]

Mean Green Punch....and some kind of food.

I havent made MG Punch in forever. When I make it home for a game, I expect some of that stuff, Emmitt.

[Mad Hatter]

Budlight.

[NTPhiKap99]

Budlight.

I fought the urge to say that all morning but when it comes down to it the only necessity is cold beer.

[GreenMachine]

pretty much the same as all college football tailgaters across the nation:

Cranberry Chutney and Veuve Clicquot Ponsardin

I'm just an ordinary, boring tailgater

[GreenBat]

pretty much the same as all college football tailgaters across the nation:

Cranberry Chutney and Veuve Clicquot Ponsardin

I'm just an ordinary, boring tailgater

GM,

You don't tailgate, you boulevard!

[NCMeanGreen]

I usually grill up whatever road kill I can find on my drive over to the stadium. Add to that the leftover chips, crackers, pretzels, whatever the kids leave on the floor or under the seats, and you are looking at some fine tasting pre-game vittles!

So, how many of you shall I expect at the 'ol smoker???

[UNTLifer]

Curious - does it glow or just flash? I do a similar grill but add some jalapeno with the shrimp, then wrapped with bacon. Baste it with italian dressing (which the shrimp have been marinated in).

Shof

Shof, correct me if I am wrong, but aren't you a ULL fan? If so, the folks from Lafayette know a thing or two about grilling seafood and swamp critters. Better try the above!

[gksmith]

Peanut Butter & Jelly Sandwitch....

Or if I want to get real fancy...

Mac and Cheese.

[BIG DAWG]

Keep it simple...brats, Miller, and boudan!

[DeepGreen]

Not sure when, but I plan on bringing some Italian sausage to smoke or grill. Family recipe from Sicily.

[BaylorGuy314]

Baby back pork ribs.

After trimming, marinate overnight (at least 12 hours) in a combination of Stubb's Pork Marinade & Jack Daniels. (The whiskey helps break down the meat.)

On day of, I take the ribs out of the marinade, allow them to drip dry a bit, then rub them with salt & pepper to taste.

While on the grill, I mop them every 20-30 minutes with Woody's Cook-in Sauce. (I use Woody's because it is low in sugar, which has a tendency to burn if left on the meat too long.)

When the meat is very close to being done (less than 20 minutes or so left), I mop them one last time with the BBQ sauce of choice (no need to worry about sugar at this point as they won't be on the pit for much longer). Personally, I like to put one last layer of Woody's Cook-in Sauce on there and then add just a sprinkle of brown and white sugar. (Not too much...the meat should just have a very faint taste of sweet and absolutely should NOT taste like a candy bar.) However, I sometime improvise with other sauces, especially if someone prefers one.

Cooking time is about 4 hours, give or take. Much better to cook slow than cook fast. Cooking too quick will make the meat tough...even with all the marinating.

Prep takes about 13 hours, with 12 of it being the time the meat needs to marinate. Takes about 30 minutes pre-marinating for 4-5 racks.

[DeepGreen]

(The whiskey helps break down the meat.)

Yes, this helps with women too!

Great recipe for baby backs. Thanks BaylorGuy314.