Now that fall is here and football season is in full swing it’s time for tailgating. We’ve compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable.
Check out these recipes, fire up your portable grill, and get pumped for the big game!
Plan Ahead! Recipes to Prepare in Advance
Deviled Eggs
Deviled eggs are a must for any tailgate. They are perfect as an appetizer or main dish accompaniment. To kick your eggs up a notch, you can use a cookie press or a frosting bag with a decorative tip to give the yolk mixture a fun texture. They will be a huge hit at the tailgate!
Ingredients
1 dozen hard-boiled eggs, peeled
1/2 cup mayonnaise
Salt, to taste
Black pepper, to taste
Paprika, for garnish (optional)
Directions
- Slice eggs in half lengthwise and carefully remove yolks to a bowl, keeping the egg whites intact.
- Mash together yolks making them as smooth as possible. Stir in mayonnaise and salt and pepper to taste.
- Spoon or pipe yolk mixture into egg white halves, garnish with paprika if desired.
Pasta Salad with Horseradish Cream, Asparagus, and Ham
This pasta salad is easy to make ahead of time and will be the perfect accompaniment to anything you are planning to prepare on the grill
Ingredients
1 bunch asparagus spears
1/2 pound Smoked Ham
1/4 pint heavy cream or crême fraiche
2 1/2 teaspoons Tracklements Horseradish and Cream Sauce
1 pound pasta, penne or fusilli
Chives, chopped (for garnish)
Directions
- Cut the asparagus into 1-inch strips and steam for 3 to 5 minutes.
- Meanwhile, cook the pasta and cut the ham into thin strips.
- When ready, drain the pasta and transfer to a large bowl. Add the cream, horseradish sauce, asparagus, and ham. Season with salt and pepper. Sprinkle with chopped chives.
Bacon-Wrapped Asparagus Bundles
No tailgate would be complete without some bacon! These Bacon-Wrapped Asparagus bundles are the perfect finger food for your festive football feast!
Ingredients
1 1/2 lbs. fresh asparagus spears, trimmed
12 oz. Fruitwood Smoked Uncured Bacon or Peppered Bacon
Extra Virgin Olive Oil
Roquefort and Almond Sauce
Directions
- Preheat oven to 425°F.
- Divide the asparagus into bundles of 3 to 4 spears. Wrap one slice of bacon around the bottom of each bundle, one around the middle, and one around the top, leaving space in between the bacon slices. Secure each bacon slice with a toothpick.
- Brush the bundles with extra virgin olive oil on all sides.
- Roast on a broiling pan for 10 to 12 minutes until the asparagus is tender and the bacon is crispy.
- Using a vegetable knife, slice each bundle of asparagus between the bacon slices, creating three bundles out of each. Place the bundles on a platter, and either drizzle with roquefort almond sauce or serve with a bowl of the sauce for dipping.
Fire up that Grill! Recipes to Make at the Game
Cheese Burgers
Everyone loves a good burger. Try bringing an assortment of cheeses and packing burger toppings like lettuce, onions, and tomatoes in reusable, sealable plastic containers. You will be able to set up your own burger bar at your tailgate!
Ingredients
2 pounds Ground Beef
Salt, to taste
Black pepper freshly ground, to taste
Vegetable oil cooking spray
3 ounces sharp cheddar cheese, cut into 6 uniform slices
Directions
- Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
- Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
- Grill the burgers for about 5 minutes. Turn and place a slice of cheese on top of each burger. Grill the burgers, covered, for 4 to 5 minutes longer until the cheese melts and the burgers are medium-well.
Western-Style Grilled Ribs
Ribs are another excellent tailgating menu option. Few offerings off the grill beat ribs for plain, old-fashioned “good eats.”
Ingredients
2 (2.5 lb.) racks Baby Back Pork Ribs
1/2 cup Peppery Dry Rub
Vegetable oil cooking spray
Lobel’s Barbecue Sauce
Directions
- Before you leave for the game, trim the ribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Enclose the ribs in a sealable plastic bag and refrigerate until you leave for the game.
- Prepare your portable gas or charcoal grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
- Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill turn the heat to medium on the burner away from the meat—turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.
Honey-Mustard Chicken Kabobs
Portable and easy to eat even with gloves on, kabobs are another staple food at a tailgate. Assemble your skewers the night before to save time!
Ingredients
6 tbsp. honey
1/4 cup dijon mustard
3 tbsp. lemon juice
1 tbsp. chopped fresh thyme
Vegetable oil cooking spray
1 large green bell pepper, cut into twelve 1 1/2-inch chunks
1 large red bell pepper, cut into twelve 1 1/2-inch chunks
3 large portobello mushrooms, trimmed and quartered
2 to 2 1/4 lb. boneless, skinless chicken, cut into 1 1/2-inch chunks
Salt, to taste
Black pepper, freshly ground, to taste
6 metal kabob skewers
Directions
- The morning of the game, combine the honey, mustard, lemon juice, and thyme in a shallow glass or ceramic bowl. Season with salt and pepper. Add the chicken, tossing to coat. Cover and refrigerate. Before leaving for the game, lift the chicken from the marinade. Thread the chicken, peppers, and mushrooms on skewers, beginning and ending with peppers. Drizzle a little of the remaining marinade over the skewers. Pack the ready to grill kabobs for cool transport to the game.
- Once you arrive and claim your spot, prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Grill, covered, for 10 to 12 minutes, turning often, until the chicken is cooked through, the peppers are charred, and the mushrooms are tender. Serve immediately.
Grilled Chicken Wings with Lime Vinaigrette
Football and chicken wings, they go together like peanut butter and jelly!
Ingredients
Vegetable oil cooking spray
20-25 chicken wings
1 tablespoon cayenne pepper
Salt, to taste
Black pepper, freshly ground, to taste
3/4 cup Extra Virgin Olive Oil
6 tablespoons fresh lime juice
4 cloves garlic, chopped
3/4 cup chopped flat-leaf parsley
Directions
- Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Spread the wings on a baking pan and sprinkle with cayenne, salt, and pepper. Turn and season the other side of the wings. Rub the seasoning into the wings, if necessary, to coat the wings evenly. Pack in a freezer bag to transport to the game.
- Combine the olive oil, lime juice, garlic, and parsley into a Tupperware container with a tight lid. Season with salt and pepper to taste and stir well. Pack and bring with you to the game.
- Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot. Grill the wings, turning with tongs 3 or 4 times for 25-30 minutes until cooked through. Remove the wings from the grill and transfer to a shallow dish. Whisk the vinaigrette and pour over the wings, tossing to coat. Serve warm.
What are your favorite tailgating recipes? Do you prep most things ahead or do most of your cooking at the game? Do you have an elaborate set-up or a modest grill and lawn chairs?
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