We know it, you know it: Tailgate is a way of living. At Mountain Grillers, we're always on the lookout for the spiciest tailgate food ideas. We've been trying out a few things here and there with the help of friends and family, and after an exhaustive testing process, we've come up with five incredible tailgate appetizers & snacks that are both easy to make and mouthwatering.
Ready to impress the whole party with these? Let's get down to business.
How do you feel about a smokin' hot, cheesy, greasy flavor bomb? Well, you better be as pumped about these as we are, 'cause here we go, baby. First stop: crispy, crunchy bacon with a punk rock stuffing.
8 oz cream cheese
¼ cup shredded cheddar cheese
¼ cup diced jalapeños
2 tbsp Griller's BBQ Rub
12 oz sausage
10 oz bacon
Light up your grill and let the heat build up until it reaches 350 ºF. Cut the sausage into 1-inch pieces, cut the bacon in half (lengthways), and wrap the bacon around the sausage forming a shot glass. Skewer the bottom with a toothpick. Mix the cream cheese, cheddar, jalapeños, and BBQ rub, and place the mixture into a sandwich bag. Cut the corner of the bag off, then pipe the cheese stuffing into the pig shot. Place the shots on top of your grill, close the lid, and cook for about 40 minutes.
Now here's a true showstopper. These dog boats are everything you need for a tailgate party: they are easy to stuff in your mouth, the boat shape prevents the bun from dripping all over, and they'll leave everyone satisfied and smiling.
8 hot dog buns
¼ cup melted butter
2 cloves minced garlic
3 tablespoons finely chopped fresh parsley
8 slices cheddar cheese
15 oz chili can
8 frankfurter wieners
Take your grill to 350 ºF. Place the 8 hot dog buns in a baking tray. Cut a rectangle in each hot dog bun and push downwards on the bread, compacting it into the bottom of each bun. Mix the melted butter, garlic, and 2 tablespoons of parsley in a bowl, then brush the buns with the mix. Place the tray in the grill and close the lid, and bake for 5 minutes. Place a slice of cheddar cheese inside each bun, then a spoonful of chili, then a wiener, and top with more chili. Close the lid of the grill and cook for 30 minutes. Top with some more fresh parsley and slice the boats before serving.
This is the ultimate tailgate snack, cooked in aluminum foil pouches on the grill. This recipe is incredible for when you have leftover pulled pork, which tastes even better when on top of crispy, crinkle-cut fries and along with some coleslaw.
For the coleslaw:
2 cups finely shredded red cabbage
1/2 cup grated carrots
1/4 cup mayonnaise
1 teaspoon dijon mustard
1 teaspoon vinegar
salt and pepper
For the fries:
1 bag frozen crinkle-cut fries
2 tablespoons canola or olive oil
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded medium cheddar cheese
1/2 cup BBQ sauce
1 cup crispy bacon pieces
Combine ingredients for coleslaw in a bowl and refrigerate. Toss the french fries with oil, then distribute them along 4 aluminum foil pouches and cook on the grill for 20 minutes. Top the fries with cheese, pulled pork mixed with the BBQ sauce, bacon, and coleslaw.
Chicken wings are a tailgate staple. A staple of any get-together with friends and family, really. That's why you cannot have these at your next tailgate party! By the way, you can find more grilled chicken recipes here if you're really crazy about wings.
For the chicken wings:
3-4 pounds fresh chicken wings
2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic salt
For the sauce:
1/2 cup House of Tsang General Tsao Sauce
1/2 cup soy sauce
2 teaspoons sriracha
1/4 teaspoon fresh ginger
Get your grill started. Combine dry spices, then sprinkle over the wings. Once the temperature in your grill is about 400 ºF, place the wings on top of the grate and turn roughly every 5 minutes. Cook for 30 minutes or until the skin is crispy and golden brown. Combine the sauce ingredients, remove the wings from the grill, and toss them in the sauce. Serve them while they're smokin' hot.
If after all this food you still have room for more, don't worry, there's dessert. We are sure craving this fudgey brownie cooked on an iron-cast skillet on top of the grill that is served with a big, big scoop of vanilla ice cream.
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
7 ounces chopped unsweetened chocolate
3/4 cup salted butter
2 tablespoons vegetable oil
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 ounce caramel sauce
Vanilla ice cream (optional)
Start your grill and push the briquettes to one side when covered in grey ash. Whisk together flour, salt, and baking soda in a small bowl. Over the side without the coals, place a heatproof bowl and add chocolate, butter, and oil, stirring constantly until melted. Add eggs, brown sugar, granulated sugar, and vanilla extract to the chocolate mixture and stir. Combine with the flour mixture. Grease a 10-inch cast-iron skillet with butter, place over the side without the coals, and pour the brownie mix. Cover the lid of the grill and bake for about 40 minutes. Top with caramel sauce and serve with ice cream.
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