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Is to exchange tailgating cooking ideas. For instance, at our tailgate, our neighbor cooks breakfast wraps on Friday and heats them up on game day. Simply awesome. Anyone else have some things to offer?
 

We did tons of breakfast foods for 11am games last year by using a flat skillet directly on the center of the grill, as well as a regular frying pan on the side burner. Examples include: pancakes (on the skillet pan using pre-mixed batter); breakfast burritos (sausages and eggs on the side burner...warm up the tortillas on the skillet, add cheese and salsa then enjoy the YUMMY!); traditional eggs and bacon; and, of course, foot-long hot dogs...because regardless of what time it is, a hot dog always tastes awesome!
 

gopherjay said:
Is to exchange tailgating cooking ideas. For instance, at our tailgate, our neighbor cooks breakfast wraps on Friday and heats them up on game day. Simply awesome. Anyone else have some things to offer?
Click to expand...

I thought you were going to say, a beer - but food ideas are good too!

One of our neighbors made this great breakfast casserole in a disposable time pan. He sauteed hash browns with some onions, and put them on the bottom. Then, he actually cracked eggs over the top, just breaking the yolks a little bit, a layer of cheese, and bacon bits on the top. He is able to make it the night before, and just heat it up on the grill. I really liked this one, because having almost a fried egg vs. a scrambled in it adds a new dimension. It was good!

We really utilize GA's crock pot - if it's for a buffalo chicken dip, mashed potatoes, meatballs, whatever.

Taco bar was a big hit - you can just cook ground beef or chicken on the skillets on the grill, and have all of the topping ready in glad ware, make some tableside guac, have tortillas - or small Dorito bags so you can do taco in a bag, which is perfect for tailgating. Be sure to add margaritas too - I mix up a basic batch, and then puree mango, strawberries, and raspberries in my magic bullet and put them in a ketchup or mustard bottle. Then people can add fruit puree to the basic marg and get whatever flavor they like.

Ribs were also popular at our tailgate, I precooked them in my oven the night before for 3-4 hours on a low heat, threw them on the grill for 20 minutes on Saturday, and they were ready to go!

Man...you're getting me excited for tailgate season already!
 

GL...FOOD? BOOOOOOOOO!! BEER? YESSSSSSSSSSSS!
 

I saw this idea somewhere (internet or FoodTV) and we tried it last year and it was awesome: A burger where the bun is 2 grilled cheese sandwiches. It is most certainly unhealthy, but delicious.
 


FreakyDeke said:
I saw this idea somewhere (internet or FoodTV) and we tried it last year and it was awesome: A burger where the bun is 2 grilled cheese sandwiches. It is most certainly unhealthy, but delicious.
Click to expand...

I must try this. Any specifics on the lettuce, sauses, etc?
 


Last year, on one occasion my nephew made pulled pork sandwiches. To keep it moist while reheating he added beer. An interesting flavor combo but surprisingly good.

On one other occasion he made fish tacos with a great slaw. My brother provided and cooked the fish (walleye). What can be more Minnesotan at a tailgate party than walleye?

My nephew is every woman's dream, a guy who can cook. But sorry girls, he's married to a lovely woman.
 

Caribou Lou:

In a pitcher:
1/2 bottle Bacardi 151 rum
1/4-1/2 bottle Malibu Coconut Rum
Fill with Pineapple juice

Serve on ice.
 





Anything in a pot. Chili for late games, a nice porridge for the morning. Clean up is very easy.
 

Gonna do some pulled pork for the game(s) I'm going to next year -

Rub:
1/4 cup paprika
1/4 brown sugar
2 Tsp salt
2 Tsp black pepper
2 Tsp cayenne
Dash of cumin

Rub that on a ~5 lb pork shoulder, let it sit for a few hours, then toss it in a slow cooker on low for 10-12 hours with about an inch or two of water, the last half an hour add the BBQ sauce. Simply fantastic.
 



just happened to come by this topic and i dont have anything food wise to add, but if i was to recommend a morning appropriate beer it would have to be a surly coffee bender. best part though is it only comes in a can so it's university rules friendly.
 


gopherjay said:
Is to exchange tailgating cooking ideas. For instance, at our tailgate, our neighbor cooks breakfast wraps on Friday and heats them up on game day. Simply awesome. Anyone else have some things to offer?
Click to expand...

What were in the wraps?
 

wraps

eggs, sausage, cheese, bacon, peppers...
 

Some great suggestions here, that we'll be trying next year. Our crew is all about 'easy' on gameday. Love the taco bar idea. The hits for us last year were:

1) Pork chops on a stick, ala state fair. Heavily coat pork chops the night before in Famous Daves Rib Rub, and seal in a bag. The day of the game, insert extra thick screwers into the ends and grill. They're easy to cook (built in flipper) and easy to eat standing around with a beer.
2) Bagel/egg/cheese/sausage sandwiches made the night before, wrapped in tinfoil and heated on game day.
3) breakfast burritos (same prep as #2, without the tinfoil)
 

One of my faves are Atomic Buffalo Turds. Take a jalapeno cut in it half and hollow out. Than slab on some cream cheese plop a little smokey on top and wrap in bacon.
 

Goal Line Gizzards

this is one of our group's favorites:
up to 3 pkgs of chicken gizzards
2 cups flour
1/4 cup Johnny's Seasson Salt
1 gal size zip lock bag
1 inch deep hot veg. oil (350 degrees - I use an electric frying pan)
1 pint heavy cream (whipping cream unwhipped)

Mix the gizzards, one pkg at a time, in the zip lock back with the flour and seasoning, coat with the mixture and remove, one gizzard at a time to the hot oil for browning (about 7 min turning every 3 min or so). Remove browned gizzards and let rest on a paper towel giving them a light dusting of the season salt. Repeat the above steps for packages 2 and 3 of the gizzards. There should be enough flour and seasoning in the zip lock back for all 3 packages.

Put all of the browned qizzards in a large cake pan and pour the heavy cream evenly over the gizzards. Tightly cover with aluminum foil and bake in pre-heated oven (275 degrees) for 2 and a half hours. They are tender and have their own creamy gravy. I always put out a bunch of tooth picks and they disappear in about 10 minutes. Enjoy!
 

Ski U Master said:
Caribou Lou:

In a pitcher:
1/2 bottle Bacardi 151 rum
1/4-1/2 bottle Malibu Coconut Rum
Fill with Pineapple juice

Serve on ice.
Click to expand...

Last time I drank that stuff, I ended up gettin busy with someone's wife in the thunder dome bathroom.

Not gonna make that mistake again
 

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