Tailgate Grill Recipes

2013 Tailgating with TailGate Beer Winning Recipe

Dish: Pigs in a Pub – A tailgating spin on “pigs in a blanket”

Ingredients:

4 large breakfast sausages (spicier the better)
TGB IPA
Krusteaz pancake mix
1/2 lb. bacon
6 eggs
Cheddar cheese
Maple Syrup
Cholula hot sauce

Cooking Instructions:

Pre-cook the eggs and cheese as a basic casserole and store in a 1 gallon Ziploc bag.

Boil the sausages in TGB IPA for 8-10 minutes then remove from liquid and keep covered and warm.

Slice the egg into a long narrow cube to match the length of the sausage.

On your skillet cook the bacon, sausages and reheat the egg. Ladle on the pancake mix to make a cake large enough to hold the ingredients like a taco.

In a small bowl, mix the maple syrup with Cholula to taste. The tangier the better.

Assemble it like a taco. Fill the pancake with the breakfast sausage, egg, and crumble the bacon on top.

Brewed Bloody Mary

Ingredients:

Mr. & Mrs. T’s Bold & Spicy Bloody Mary Mix
TGB Blacktop Blonde
Celery Salt
Bacon Strip
Pickle, Onion & Olive Spear

Mix equal parts bloody mary mix and Blacktop Blonde in a pitcher. Rim the glass with celery salt. Add ice, garnish and bacon strip. Pour & serve

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2013 Tailgating with TailGate Beer – 2nd Place Recipe

Dish: Steak, Lobster, Onion Rings and TailGate Beergarita

TailGate Beer – Session IPA Beer Battered Onion Rings
2 cups all-purpose flour, divided
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups (12 ounces) Tailgate Beer – Session IPA
2 large yellow or Vidalia onions
Vegetable oil, for frying

Dodgy Night Imperial IPA & brown sugar steak
2 (16 ounce) beef NY Strip steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Blacktop Blond Ale steamed Lobster Tail
4 oz. Lobster Tails
16 oz. blacktop blond Ale
Steam for 8 minutes

Tailgate Beer Hefeweizen Beergarita
12 oz Tailgate Beer Hefe
8 oz. Tequila 2 oz. Orange Juice
1 can frozen limeade
8 lime wedges
mix together in pitcher with ice, serve.

Chef: Kristian Colvin

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2013 Tailgating with TailGate Beer – 3rd Place Dish

Dish: Super Chargers Breakfast Sandwich

Ingredients:

1 Hot Italian Sausage Link
1 Mild Italian Sausage Link
1 Pork Sausage Link
1 Brat
1 can of Hef TailGate Beer
1 can of IPA TailGate Beer
Butter
1/4 of an Onion Diced
1/2 of a Green Pepper Diced
6 oz of Egg Whites or 6 Traditional Eggs
Mozzarella Cheese Slices
Sourdough English Muffins

Cooking Instructions:

- Cut each link in 1/2 inch cubes and marinate in Hef TailGate Beer over night
- Place butter in a grill safe bowl with 2-3 oz of IPA TailGate Beer and place on the top shelf of your grill (no direct heat)
- Heat a frying pan on the grill
- Lubricate your pan with the TailGate Beer Butter and place your links in the pan. (Limit the amount of marinade in the pan. You want mostly links.)
- Once the sausages are 3/4 cooked add onions and green peppers until slightly browned.
- Add your eggs. Cooking time will be dependent on your grill temperature.
- Cover the entire eggs with mozzarella cheese slices
- Toast the sourdough muffins on the grill.
- Spread the remaining TailGate Beer Butter on muffins.
- Add enough of the egg, sausage and cheese to cover the muffin

Chef: Dominic Giammarinaro

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2012 Tailgating with TailGate Beer Winning Recipe

Dish: TailGate Beer and Cheeseburger SoupTailGate Beer and Cheeseburger Soup
Precook bacon and burger patty (use you favorite burger recipe). Set aside.

In a saucepan on a burner with a little leftover bacon fat, sauté:
Minced onion (1/2 cup)
Minced garlic (3 cloves)
Minced carrot (1/2 cup)
Minced celery (1/2 cup)
Minced bell pepper (1/2 cup)
Add 1 can chicken stock
Add 1 and 1/2 cans of Blacktop Blonde Tailgate Beer
Simmer

With the 1/2 can of Blacktop Blonde TailGate Beer, mix in a separate bowl with 1 cup flour.
Slowly add to the broth and veggies.

Add 1 1/2 cups of half and half.
Slowly stir in 6 cups of cheese.TailGate Beer and Cheeseburger Soup

Season to taste with sugar (abt 2 tablespoons), salt, pepper, and cayenne pepper.

Put chopped burger meat in a bowl. Add soup. Top with bacon pieces. Serve with French fries and/or bread. Don’t forget the TailGate Beer Margarita!

Chef: Elena Colvin

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2012 Tailgating with TailGate Beer – 2nd Place Recipe

Dish: TailGate Beer CevicheTailGate Beer Ceviche

Ingredients:

1 Tomato seeded and chopped
1 small red onion chopped
1 cucumber peeled and chopped
2 serrano chiles seeded and diced
1 cup pineapple chopped small
4 limes juiced
1 lb shrimp peeled and deveined
1 small bunch cilantro
1 small avocado chopped (optional)
Salt and pepper to taste

Marinade

1 can Hefeweizen TailGate Beer
2 Tbsp chopped garlicTailGate Beer Ceviche
1 Tbsp ground ginger

Directions:

  1. Mix marinade ingredients in bowl or Ziploc bag and add shrimp.  Marinade 1 hour or overnight for more flavor
  2. Cook shrimp in Marinade until done. Remove shrimp and chill
  3. Mix onions, cucumber, chiles, tomatoes, pineapple, cilantro and lime juice in bowl(save avocado until the end). Chill
  4. Chop shrimp into small pieces and mix with vegetable mixture. Season with salt and pepper
  5. Scoop Shrimp mixture into martini glass or small glass. Top with avocado
  6. Enjoy with your favorite tortilla chips and TailGate Beer

Chef: Joe Giammarinaro

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2010 Iron Tailgater Winning Recipe

Dish: Bacon Wrapped Cream Cheese & Basil Stuffed Chicken BreastRob Jacob with the judges

Ingredients:

4 (or desired amount) thawed, boneless, skinless chicken breasts
2 Tbsp of cream cheese per breast
1 or two cloves of garlic
Basil Leaves
1 piece of raw bacon per breast
Toothpicks or butchers twine

Directions:

  1. Mince, press or finely chop the garlic.
  2. Add garlic to cream Cheese
  3. Spread desired amount of cream cheese onto flattened chicken breast (if you want you can use a mallet to smash them thinner)
  4. Layer good portion of basil on breast (enough to cover all cream cheese)
  5. Gently roll the breast up starting with the smaller end – making sure it’s even on both sides
  6. Take your piece of bacon and starting at one side of the breast wrap it tightly around the chicken
  7. Secure your bacon to the breast using a toothpick or butchers twine (use as many toothpick as you need but remember how many you put in – so you can take them out before serving) butchers twine works better
  8. Grill on med low heat until chicken is done. Check with a digital thermometer
  9. Cut twine off breast and serve

Chef: Rob Jacob

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2009 Iron Tailgater Winning Dish

Dish: Buffalo Sliders

Directions:Buffalo Slider

Make burger meat with ground beef, salt, pepper, buffalo sauce and chunks of blue cheese
Size into small portions
Grill
Put on Hawaiian rolls
Top burger with blue cheese dressing

Chef: Kristian Colvin

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2008 Iron Tailgater Winning Recipe

Dish: Fish Tacos

Directions:

Season and grill tuna
Place on flour tortilla
Top with shredded cheese, cabbage, tomatoes, special sauce and squirt with lime
Special Sauce: wasabi, sour cream and lime

Chef: Elena Colvin

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2007 Iron Tailgater Winning Dish

Dish: New Mexico Cheese and Chicken EnchiladasNew Mexico Cheese and Chicken Enchiladas

Directions:

Grill chicken breast
In a glass cooking pan, layer the following ingredients from bottom to top: flour tortillas, sour cream, chicken, NM green chilies, onion, zucchini, corn, cheese (and repeat)
Top with tortillas and sour cream and cheese
Cook on grill for about 30 min

Chef: Elena Colvin

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Dish: Flank Steak Pinwheels

Ingredients

1 large flank steak, butterflied along the grainFlank Steak Pinwheels
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water

Directions

Preheat grill or grill pan to high.

To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher to do this!

Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, Asiago, spinach, gorgonzola, and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

Chef: Rob Jacob

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Dish: Beer in the Rear Chicken

Directions:

Prep chicken with salt and other seasonings like rosemary
Put chicken’s butt on a half full, top opened beer can
Drape 10 or more strips of bacon around the chicken from the top (positioned with a toothpick)
Cook for approximately 1 hour

Chef: Elena Colvin

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Dish: Bacon Wrapped Scallop Kabobs

Instructions:

Season large scallops with season salt
Wrap scallops in bacon
Put on kabob
Sear on grill

Chef: Elena Colvin