Warm-Up Bloody Maria Special
Kickoff Mexican Roll-Ups
Fair Catch Shrimp and Bacon Skewers
1st and 10 Seafood Chowder
3rd and Long Butt-Kickin' Chili
Quarterback Sack Habby Drummies
Drop Back 'n Punt Beer-Can Chicken
Run-It-Back Blue Ribbon Stuffed Burgers
Touchdown Whisky-Q Baby Backs
Extra Point Barbecue Beans
Field Goal Cole Slaw
Hail Mary Double Chocolate Brownies
Here's a terrific Tailgate Checklist! My BBQ Page has more!
Browse around my Recipe Archives for more great tauilgating ideas!

What a great way to warm up while watching the team warmups. Careful with all those chiles---they're hot! Make ahead of time and take to the game in a large thermos.
Recipe Published in Washington Post 6/11/03
Serving Size : 12

1/3 cup freshly squeezed lime juice
3 - 5 serrano chiles, stemmed and seeded
1 bunch fresh cilantro stemmed and chopped
1 can tomato juice (46 oz.) (about 6 cups)
3/4 cup chilled tequuila
Ice for serving
Kosher salt and fresh ground pepper

In a blendfer, puree the lime juice, chiles and cilantro. Add tomato juice and tequila; pulse to combine (needs to be done in batches).

Strain the mixture into a large pitcher or bowl (you may need to strain it twice).

Pour or ladle into glasses filled with ice. Garnish with sale and pepper to taste and a sprig of cilantro if desired.

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My niece, Barbara, treated me to this goodie many years ago during my one and only visit to Denver. Make these a day ahead and keep them chilled. If you feel brave, you can "heat" these up by adding more chiles, like jalapeno or serrano.
Yields 16

1 package Cream Cheese (11 oz.) -- softened
1 can chopped Green Chiles (4 oz.)
1 can chopped Black Olives (4 oz.)
1 jar chopped Pimiento (4 oz.)
1 teaspoon Tabasco sauce or to taste
8 Flour tortillas (8-inch)
Hot Salsa
Place cream cheese into small bowl. Drain chiles, olives and pimiento and add to cheese. Mix well until blended thoroughly. Spread mixture about 1/4 inch thick on one side of each tortilla and roll up tightly. Wrap in waxed paper; chill at least 2 hours or overnight. Slice rolls into 2-inch slices and serve with salsa.

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Prepare the shrimp and bacon separately right before you leave for the tailgate party and game. Keep it all tightly wrapped and chilled, then prepare the skewers just a few minutes before ready to serve them so they'll still be hot.
Servings: 4

8 slices lean bacon
16 raw jumbo shrimp -- peeled and deveined
Juice of 1 lime or lemon
2 tablespoons Soy sauce
1 teaspoon crushed red pepper
1/8 teaspoon garlic powder
Drizzle of sesame oil
1/4 cup vegetable oil
Place shrimp in medium glass bowl. In small bowl, whisk remaining ingredients except bacon; pour over shrimp. Cover; refrigerate 1-2 hours.

Soak 4 wooden skewers in cold water for at least 30 minutes. In a large skillet, cook bacon over low heat until just translucent; drain on paper towels and set aside. (Alternative: blanch in boiling water 4-5 minutes and drain.) Slice bacon in half lengthwise; wind one slice around each shrimp; thread 4 onto each skewer. Grill or broil about 4" from heat 3-4 minutes each side or until bacon is cooked and shrimp are pink. DO NOT OVERCOOK.

NOTES : This dish can also be prepared without the bacon---it still will taste great.

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This is right out of my very old Rival cookbook. Great, easy, quick, and great for keeping warm in that parking lot! If the chowder is to be kept warm for a long period of time (like on the side of a large grill), shorten the crockpot cooking time by about 1 hour.
Serves: 4

2 pounds fresh or frozen cod or haddock fillets -- thawed if frozen
1/4 pound lean bacon -- diced
1 onion -- chopped
4 medium potatoes -- peeled and cubed
2 cups fish stock, clam juice, or water
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse-ground black pepper
Dash Tabasco sauce
1 can evaporated milk (14 oz.)
Cut fish into bite-size pieces; set aside. In a small skillet, cook bacon until crisp; drain and place in bottom of crockpot with the fish. Add remaining ingredients. Cover and cook on High 2 hours; turn to Low and cook 4-6 hours or until potatoes are tender.

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This was originally "Habanero Chile Chili" and is not for the faint-hearted folks in your party. Make the chili the day before the game, then keep the pot of chili on the side of a large grill and stir frequently.

TIP FOR HABANERO NEWBIES: For handling habanero chiles if you have sensitive skin---Use rubber or latex gloves. The oil from the inside of the pepper can burn any part of the body that it comes in contact with, even your hands. Be especially careful of your eyes. Cleanse hands and gloves thoroughly.

Yield: About 8 cups
Prep Time: 1 hour +
Heat Scale--Very Hot!
Recipe By: Curtis Aikens (Food TV 7/01)

3 tablespoons cooking oil
1 pound lean round steak, cut into bite-sized strips
1 cup chopped onion
1 cup chopped red and/or green bell peppers
2 cloves garlic, minced
1 16-ounce can kidney beans and liquid
2 cups chopped tomatoes
1 16-ounce can tomato sauce, low sodium
1 cup beef broth
1 11-ounce package Blackeyed Peas
1 to 2 Dried Habanero Chiles, seeded and finely chopped
2 tablespoons Fresh Cilantro, chopped
1 tablespoon Fresh Basil, chopped
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1 Bay Leaf
1 cup niblet corn, low sodium
Salt to taste
Serve with grated cheddar and warm tortillas
In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

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Another recipe from Chile Pepper Magazine! If you, your family and/or guests really like incenduiary foods, this one is it! Be advised, this is NOT for the faint-hearted or the tender-palated folks! Prepare these ahead, keep them sealed and chilled, then warm them up on the grill right before serving.
Recipe By: Freddy Glasser (Chile Pepper Magazine)
See above for tips on handling habanero chiles
Serves 4-8, depending on how many one person can eat

1-2 Habanero Chiles, stems and seeds removed -- minced
3 cloves Garlic -- minced
2 tablespoons Lime or Lemon Juice
1/4 cup Vinegar
Salt, Black Pepper and White Pepper -- to taste
2 pounds Chicken Wings
1/4 cup Butter -- melted
Dipiping Sauce (see below)
Flour Tortillas
1 cup Plain Non-fat Yogurt
4 cloves Garlic -- minced
2 tablespoons chopped Fresh Cilantro
1/2 teaspoon Lime or Lemon Juice
dash Salt and Pepper

For Marinade: In a non-reactive bowl, combine chiles, garlic, lime or lemon juice, vinegar and seasonings; cover and refrigerate overnight.

For Wings: Cut off wing-tips and discard. Mix wings with marinade; let stand at least 2 hours.

For Dipping Sauce: Combine all ingredients in a blender or food processor; blend until smoothe, about 10-15 seconds.

To Assemble: Preheat oven to 375 degrees; spread foil over a baking sheet. Arrange wings on foil; brush with melted butter, being careful not to rub off the marinade. Bake 40 minutes. Serve with warmed flour tortillas and the dipping sauce (and of course some very cold beer!).

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This is classic for a tailgate party! If you have a crowd and a large grill, double the recipe. I like this one because you can start it at home and then finish it on the grill at the game.
Servings: 8
Recipe By: Jerry Truxell on FoodTV

1 whole roaster chicken (5-6 lbs.)
Kosher salt, black pepper, garlic powder -- to taste
1 12-oz.can good quality strong beer
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints beer
8 tablespoons Dijon mustard
8 tablespoons chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons hot pepper sauce
5 tablespoons lemon juice
1 1/2 tablespoons liquid smoke flavoring

PREPARE BBQ SAUCE FIRST: In a large kettle, combine all sauce ingredeitns and bring slowly to a simmer. Simmer uncovered until reduced by 1/3 of original volume. Cool completely before using. Yields about 2 quarts.

CHICKEN: Preheat oven to 350 degrees.

Rinse chicken thoroughly under cold running water; pat dry with paper towels. Season inside and out with salt, pepper and garlic powder. Using a can

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opener, open the beer can and place in the center of a medium-sized pan. Carefully place the chicken upright on top of the can, so the can is inside the chicken cavity.

Roast in the oven 1 hour, or until internal temperature of 145-150 degrees. Glaze with BBQ sauce and finish cooking on the grill.

You can also continue roasting in the oven, brushing occasionally with more glaze about 20-30 minutes longer or until cooked through and 170 degrees internal temperature.

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These are really hearty and filling! Perfect Game Day fare---everybody loves a burger and the blue cheese makes these really special!
Yields 6 Burgers

2 pounds ground beef chuck
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 package cream cheese (3-oz.) -- softened
3 tablespoons crumbled blue cheese
1 can sliced mushrooms (4-oz.) (Optional) -- drained
6 kaiser rolls, split
Ketchup, mustard, mayo
Lettuce leaves, sliced tomato, sliced onion

In a large bowl, combine beef, Worcestershire sauce, salt and pepper in large bowl; shape into 12 thin patties.

In a small bowl, combine cheeses and place a scant tablespoon of the mixture in the center of 6 of the patties. Press 1-2 slices of mushrooms (if used) into the cheese. Cover with remaining 6 patties and seal edges firmly. Grill covered over direct heat 5-6 minuntes per side or to desired doneness.

Toast the buns during the last minute or two of grilling if desired. Serve with desired accompaniments.

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I adapted this from a recipe I accidentally found on the FoodTV website. The alcohol cooks out and the sweet flavor remains, vying for a ittle spice from the chiles.
Serving Size : 4

2 slabs baby back ribs
1 cup bourbon, divided
1 cup apple juice
Kosher salt and freshly ground black pepper to taste
2 teaspoons red pepper flakes, divided
2 tablespoons grill seasoning (such as Montreal steak seasoning)
5-6 cloves garlic, finely minced with a little kosher salt to make a paste
16 ounces of homemade or commercially prepared barbecue sauce of choice (such as Jack Daniel's Old No 7).

Using a small sharp paring knife, remove the thin membrane from the bony side of the ribs (this promotes much more tender ribs). Cut the ribs into smaller even sized portions of 1-2 ribs each, and place them into a shallow baking dish meat side up. in a large measuring cup or bowl, combine 3/4 cup of the bourbon with the apple juice and 1 teaspoon of the red pepper flakes. Set aside 1/4 cup bourbon and 1 teaspoon red papper flakes for use later. Pour the marinade over the ribs with the bourbon, cover tightly and chill to marinate 1-2 hours.

Preheat oven to 250 F. Remove the ribs from the marinade, discarding the marinade, and pat dry with paper towels. Rub the meat side with the salt, pepper and the remaining teaspoon of red pepper flakes, grill seasoning, and the garlic. Return the ribs to the baking dish, place into the oven for 3 to 3 1/2 hours.

Prepare a charcoal or gas grill for indirect heat. Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter.

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Now, what's a family picnic or barbecue without a big pot of baked beans? This recipe is by Chef Dean Fearing's Grandmother (even he won't take credit for it). It's quick, it's easy, and just plain good!
Serves: 8

1/2 pound bacon -- coarsely chopped
1 can pork and beans (31 oz.)
1 large onion -- chopped
3/4 cup ketchup
2/3 cup packed brown sugar
1/3 cup molasses
2 tablespoons mustard
2 tablespoons cider vinegar

Cook bacon in a large pot over medium-high heat until brown and crisp, about 7 minutes. Push bacon to one side of the pot; spoon off fat. Add remaining ingredients to the pot; season with salt and pepper and mix well. *Simmer until the mixture is thick, stirring occasional, about 30 minutes.

*To bake instead of simmer, transfer combined mixture to a lightly greased casserole or bean pot large enough to hold it all. Bake in a preheated 350-degree oven 50-60 minutes. Additional strips of bacon may be placed on top before baking if desired.

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Great for tailgate parties, picnics and barbecues because there's no mayonnaise or milk involved in the dressing This was originally in Taste of Home magazine. I copied the recipe and changed proportions a little to suit our tastes. It's the only coleslaw I make!

1 head Cabbage -- finely shredded
4 Green Onions, with tops (optional) -- thinly sliced
3/4 cup Sugar
3/4 cup Cider vinegar
1 1/2 teaspoons Celery Seed
1 1/2 teaspoons Salt
1/4 teaspoon coarse-ground Black Pepper
3/4 cup Vegetable Oil

Place cabbage into a large non-reactive bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boill and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours before serving.

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This recipe is from PJ Hanel at King Arthur Flour Company. She published it in February 2009 and positively GURARANTEES them.! In her words, "Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked." Be sure to read her comments below.

Needless to say, these brownies are perfect for pot lucks, picnics, barbecues, tailgate parties, and most any other event you can thinnk of. They're the only ones I make, mainly because thay're the only brownies Trainman will eat!

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
1) Preheat the oven to 350F. Lightly grease a 9" x 13" pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110F to 120F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Yields two dozen 2" brownies.

When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

Nutrition Facts - Serving Size 1 brownie (63g); Servings Per Batch 24
Calories 260 Calories; Total Fat 17g ; Trans Fat 0g ; Cholesterol 55mg ; Sodium 130mg ; Total Carbohydrate 36g ; Dietary Fiber 2g ; Sugars 27g ; Protein 3g
(The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.)

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Copyright 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved