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Tailgating Recipes

3K views 3 replies 1 participant last post by  Soo Sassy 
#1 ·
It's that time of year, share some of YOUR favorite tailgating recipes
 
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#2 ·
Potato Dog Skins

3 large baking potatoes (2-1/2 lb.), baked
2 cloves garlic, minced
2 Tbsp. butter, melted
3 OSCAR MAYER Selects Premium Beef Franks
1/3 cup Original Barbecue Sauce, warmed
1/2 cup Shredded Colby & Monterey Jack Cheeses
1/3 cup Sour Cream
1/4 cup chopped fresh chives

HEAT grill to medium heat.

CUT potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.

GRILL franks 7 to 9 min. or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4-1/2 min. on each side.

SPOON sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.
 
#3 ·
Mini Memphis Style BBQ Burgers

1 lb. lean ground beef
2 Tbsp. finely chopped red onions
4 Kraft Singles, halved
8 slider buns, toasted
1/2 cup coleslaw
4 slices bacon, cooked, cut in half
1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce

HEAT grill to medium-high heat.

MIX meat and onions; shape into 8 patties.

GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.

FILL buns with burgers and remaining ingredients.
 
#4 ·
Whiskey & Beer BBQ Chicken Sliders

Sauce
1 cup barbecue sauce
1 can (12 oz) beer
2 tablespoons whiskey
1 teaspoon seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon ground mustard
1 to 2 teaspoons Buffalo wing sauce or other hot sauce

Sandwiches
1 deli rotisserie chicken (unflavored), skin and bones removed, shredded (about 4 cups)
12 slider buns, split
12 pimiento-stuffed green olives, if desired

In 2-quart saucepan, heat sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching.

Remove half of the sauce to 2-cup liquid measuring cup; set aside. Stir shredded chicken into remaining sauce in saucepan until evenly coated. Heat over medium-low heat until hot.

Place about 1/3 cup chicken mixture on bottom of each slider bun; top with bun top. Garnish each sandwich with green olive. Serve with remaining sauce.
 
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