Tail Gate foods (recipies )

[mikef292004]

Anyone got any "different" recipes for tail gating..? All is welcome but please don't reply with "cheeseburger" or Potatoes Salad", I need a little more depth than that.. I'm a good "outdoor" cooker, so I can probably figure it out with little detail, but please put enough to understand the concept of it..

 

P.S. - Sorry this is not the usual Bills player bashing thread, but I'd rather use my time in a positive way..

[PromoTheRobot]

How about an Italian Sausage Gumbo?

 

Brown some flour in butter in a deep saucepan. Then add several cans of chicken stock, salt and pepper to taste. Then add chunks of italian sausage, shrimp, potatoes, celery, carrot, and some hot pepper for taste. (Cayanne or Thai rooster sauce) Add some rice or orzo pasta, but not too much or your gumbo with get too thick. Simmer slowly stirring often.

 

PTR

[mikef292004]

Now that sounds good Promotherobot.! Thanks..!

[PromoTheRobot]

Now that sounds good Promotherobot.! Thanks..!

One note. Add the orzo or rice later, after you've given the other ingredients an hour or so of simmering time.

 

PTR

[DonInBuffalo]

This is pretty basic, but a little different - Buffalo BBQ Wings.

 

For the sauce, mix roughly equal parts of bottled BBQ sauce and Franks. A quart-sized plastic container, like the kind chinese take-out is served in, is perfect. You want something with a tight fitting lid so it doesn't spill on the way to the game.

 

You'll want fresh, whole wings for this. You won't need to open the package(s) until you're ready to cook. All you'll need is a knife sharp enough to split the one tendon so you can "butterfly" the wings by straightening them out.

 

You can probably figure out the rest without instructions. Just butterfly the wings, dip them in the sauce, and throw them on the grill. The tips make good handles for eating; the rest of the wing will be too hot to handle.

[Bills fan in TX]

Here in Texas it's all about the brisket. I have two recipes. One is on the grill/smoker and takes about 12 hours to cook. I don't think that is something you could do at a tailgate party. The second recipe for brisket is what I call the "cheating" method and it only takes about 4 hours in the oven. You can do most of the work at home and just finish it off on the grill at the game. Here it is:

 

Beef Brisket (New York Style…but the cow is from Texas!)

 

Day 1:

 

- One whole Beef Brisket (10-14 pounds)

o Trim as much fat off as possible. If you trim the fat off along the “inside” of the brisket, you should end up with two pieces. (If you want to avoid trimming a whole brisket of fat, supermarkets sell trimmed brisket. This is not a whole brisket and you’ll likely need to buy two pieces)

- Wrights Hickory liquid smoke

o Rub one capful of liquid smoke onto each side of the two pieces of brisket. Total of 4 capfuls of liquid smoke.

- Rudy’s Dry Rub (or any other dry rub you prefer)

o Cover the brisket generously with Rudy’s Rub (from Rudy’s BBQ)

- Marinate overnight in covered container or bag.

 

Day 2

 

- Place brisket on large piece of aluminum foil. Put another piece of aluminum foil on top of brisket. Bring the bottom piece of aluminum foil up and pinch up and roll to the top piece of aluminum foil. This creates an airtight seal. I do this twice for each piece of brisket.

- Place the brisket on an oven safe pan to catch any juices that may seep from the aluminum wrapped brisket.

- Bake at 225 degrees for 3 ½ to 4 hours. I have baked it for 5 hours too. It depends when the party is going to start. The meat should be tender to a fork.

- Take the brisket out of the oven and let it rest for approximately 20 minutes.

- Finish on a hot grill to sear/char the outside of the brisket for 10-15 minutes on each side. I put Sweet Baby Ray’s BBQ sauce on the brisket for charring. If you don’t want to use an outdoor grill. I have done this on a stovetop grill pan and it comes out good.

- Slice the meat across the grain and serve with you favorite BBQ sauce.

[judman]

The best we had last year was brats boiled in kraut and beer. We just boiled them up in a saucepan on the coleman stove. Easy as hell, delicious, and very little mess to clean up.

[cåblelady]

You guys are making me hungry.

[Gisele]

Buffalo chicken dip:

 

One pack of cream cheese, one large can of chicken (found near the canned tuna) and about half a cup of Frank's Red Hot. Mix it all together and bake on 350 until everything is melted and hot. You can add more hot sauce if you want it hotter. Once you start making it you can add other things to it (Jalapenos, shredded cheddar etc). Enjoy!

[renfruzetz]

Meat on a stick

 

Beef: London Broil(flank steak)/ NY strip; Chicken: Tenderloins/ Breast depending on budget.

 

Pre-slice and skewer, marinate overnight in "Allegro" marinade. (I usually tweak the marinade with additional spices.) Grill to perfection. If I am going all out, I top the beef with a whole mushroom cap and the chx with a cherry tomato.

 

Cold dip: Bag o' shredded cheddar, diced jalapenos (incl. juice) and Miracle Whip. Serve with Fritos Scoops. (I was skeptical at first, too.)

 

I assume you are already serving Johnsonville brats with diced onion and spicy brown mustard on potato buns.

[crazyDingo]

I enjoy organic celery on brown rice cakes with baby snow peas and a dash of salt.

 

The salt really makes it have flavor.

 

Pass it out to the fellas with some spring water before you start throwing that weird shaped ball to each other.

[Dr. Fong]

Buffalo chicken dip:

 

One pack of cream cheese, one large can of chicken (found near the canned tuna) and about half a cup of Frank's Red Hot. Mix it all together and bake on 350 until everything is melted and hot. You can add more hot sauce if you want it hotter. Once you start making it you can add other things to it (Jalapenos, shredded cheddar etc). Enjoy!

 

If you take a rotisserie chicken and substitute it for the canned chicken you will thank me.

[John Cocktosten]

Chips-n-Dip

 

1 Bag of Lay's

 

1 Container of Bison French Onion dip

 

Dip chip in dip scooping 2 tbl spoons of dip onto chip, then eat. No double dipping.

[LeviF]

I enjoy organic celery on brown rice cakes with baby snow peas and a dash of salt.

 

The salt really makes it have flavor.

 

Pass it out to the fellas with some spring water before you start throwing that weird shaped ball to each other.

:lol:

[JPS]

I enjoy organic celery on brown rice cakes with baby snow peas and a dash of salt.

 

The salt really makes it have flavor.

 

Pass it out to the fellas with some spring water before you start throwing that weird shaped ball to each other.

Spit Labbatts on the keyboard. Well done.

[Homer]

Cajun Pasta

Brown beef sausage (sliced)and 2 chicken breasts (cubed) add salt, pepper and cajun seasoning.

sautee one diced onion, one diced pepper, 2 diced pieces of celery in with the meat

add one can of rotel diced tomatos and chiles

add sliced mushrooms...let simmer

add your favorite pasta sauce let simmer... add 1/4 cup of cilantro and cooked shrimp if you like shrimp (only heat the shrimp)

serve over rotini

takes about 45 minutes total

Edited August 24, 2010 by Homer

[Offside Number 76]

Here in Texas it's all about the brisket. I have two recipes. One is on the grill/smoker and takes about 12 hours to cook. \

 

If you live in Texas, then you know that the 12 hours in the smoker is the only way to go. Let's get that recipe! If for nothing else, well, we can start at 11pm the night before an away game and have folks over to watch on TV.

[SDS]

ok, just brainstorming here... A couple of ideas.

 

1. (Ambitious Idea) Come up with a cookbook that could be ordered through mypublisher or some sort of online book place. Each recipe would have to be made once and an awesome photo would need to be taken. We could sell the books at cost or tack on something for charity. Or we could try and do a PDF version and make it free or a nominal charge for charity.

 

2. (Less ambitious) Make a new forum where every thread is a new recipe, alphabetized, and a photo included with each.

 

thoughts?

[San Jose Bills Fan]

ok, just brainstorming here... A couple of ideas.

 

1. (Ambitious Idea) Come up with a cookbook that could be ordered through mypublisher or some sort of online book place. Each recipe would have to be made once and an awesome photo would need to be taken. We could sell the books at cost or tack on something for charity. Or we could try and do a PDF version and make it free or a nominal charge for charity.

 

2. (Less ambitious) Make a new forum where every thread is a new recipe, alphabetized, and a photo included with each.

 

thoughts?

Either idea works for me, Scott.

 

Seems like it would be a bit of a chore to determine royalties…although I'd be fine with a simple acknowledgement with my recipe and I think a lot of people would be.

 

Most cookbooks these days seem to put a premium on visual impact but as we find out from time to time, we have MANY talented people here. I post "food porn" on my Facebook page from time to time. With today's cameras it's not hard to deliver some nice food photos…and they could be accompanied by photos of tailgate parties (all Bills fans, of course).

 

Anyways, I love the idea. No telling what it could lead to…at least a few articles and TV news stories...

[DieHardFan]

ok, just brainstorming here... A couple of ideas.

 

1. (Ambitious Idea) Come up with a cookbook that could be ordered through mypublisher or some sort of online book place. Each recipe would have to be made once and an awesome photo would need to be taken. We could sell the books at cost or tack on something for charity. Or we could try and do a PDF version and make it free or a nominal charge for charity.

 

2. (Less ambitious) Make a new forum where every thread is a new recipe, alphabetized, and a photo included with each.

 

thoughts?

3. (Don't reinvent the wheel) Fezmid had a cookbook forum some years back. Presuming it wasn't lost in the crash of 20 ought ?? or that Fez had a back-up start there and add any non duplicates to it.