People always ask me where I'm going?

Joe is coming off injured reserve from a knee, gallbladder, and depression issue since football is not a year round activity; except for "De-flate Gate" which seems to be!  My season began with ESPN game day in Fort Worth September 5^th   followed on the 13^th  with the Texans and chiefs at 1:00  and Cowboys and Giants at 8:30.  Check back often for updates, but in the meantime make suggestions or invite the Commish and tell me WHY your event is special. Even if I am unable to visit your tailgate, lots of other tailgaters will know why your school, city, or event should be on every tailgater's bucket list!

Invite the Commish to your Event
 

Best Tailgating Experiences sent to us by Tailgaters across America

There are a million stories from the parking lot. We need yours. Here are some past tales from the parking lot, and we'd like to include yours. Remember to keep it family friendly.

The best experience I have had was in Richmond.,Va after labor day every year. We drive our RV and there is a community beside the Raceway and it is really cool. It’s like one big party , you can practically go from yard to yard and there are cars and trucks and RVs loaded with goodies. Outdoor grills , you don't need anything......crabs,ribs, burgers,fish, beer, more beer....and if you have a RV we all meet up on Savannah Ave......try and get there Thursday or early Friday........you will not be disappointed. It’s sort of a quiet treasure but every year it has gotten bigger and bigger and the party goes on well into the night...from Rex and Kathy

It doesn't get any better than this. My cell phone rings, voice at the other end says "I'm looking for a party", It's the COMMISH (Joe Cahn). After sorting out directions to our tailgate, Joe comes over, shares some tenderloin of Patriot and a few good stories. My favorite most recent tailgating experience....Tom from Buffalo - GO BILLS!!!

Every year, the fellows and I trek down I-85S to Charlotte Motor Speedway. Towing a pop-up camper with a beat up blue 69 chevy and a scaffold on the back, we start off the weekend with a bang. In May, we smoked a whole hog, complete with the apple in it's mouth. All the intoxicated guys wore pig outfits (picture the hogettes in Washington) and passed out free plates of pork. There was music, good conversation (where ya'll from and who do ya'll pull for)? This has been going on for twenty years and we're still going strong. We love to meet people, so whenever you are at Charlotte and you camp out in the infield, look for the ol' blue 69 chevy with VA antique tags inside turn 2. And make sure you yell out 'Richard Petty'... I'll hear ya! ...from Stephen in Richmond, Virginia

Tailgating at Clemson is truly an unbelievable experience! The little town of approximately 16,000 suddenly starts filling up with 85,000 orange clad fans on fall Saturdays. I have seen RV's pulling into the lots as early as THURSDAY for a Saturday night game! As soon as you pull off the interstate (15 miles from campus) you see orange Tiger Paws painted on all roads leading to Clemson. Most fans start tailgating 4 to six hours before kickoff.....many others start much earlier. Orange is everywhere! Flags waving, grills cooking.... There is one guy who owns an antique fire truck that is painted all orange and decorated with paws. I have also seen an orange hearse with "Paw Bearer" painted on the side. A visit is never complete without a walk down to the famous Esso Club, an old gas station that is now a bar/hangout. After a day of tailgating, you then get the payoff.......The Tigers take busses from their locker room to The Hill at the other end of the stadium. The cannon fires....Tiger Rag can barely be heard over 85,000 screaming fans...and the team runs down The Hill for what has been called "The most exciting 25 seconds in college football"!

The best tailgating in the country, pro or not, is at the University of Mississippi, affectionately known as Ole Miss. The Grove, the main tailgating spot, has been recognized by Sports Illustrated as the single best tailgating place in the country. Hundreds of large tents, some even with chandeliers hanging from the tops, fill The Grove under huge oak trees, except for marked off walkways. The party starts early, sometimes as early as 7am for 11am games. The male students, dressed in their finest coat and tie, have a "date" they bring to The Grove each game. The players walk through The Grove on The Walk of Champions two hours before gametime. But, the band playing has to be one of the most incredible sights. Thousands of people(around 10,000 or more for big games) crowd as close as possible around The Pride of the South for the playing of fight songs such as Dixie and From Dixie with Love. I've been on both sides, in the band and a fan. As a fan, seeing and hearing thousands of people sing the Alma Mater with the band and From Dixie with Love is bone-chilling. As a band member, having thousands of people yell after every note that you play is the experience of a lifetime. There is no tailgating experience that can half-way compare to being in the Grove on Saturday afternoons...from Jason W. in Jackson, Mississippi

I'm surprised no one has mentioned tailgating at Auburn University. What others consider early tailgating (Friday or even Thursday) it starts at 4:00 p.m. on Wednesday before the game when many RV's pull in. There are acres of free dry camping spots for RVs and by game time the place is awash in orange and blue. For the really big games, such as any SEC opponent, you almost have to be there Wednesday. There are other RV parking spaces nearer the stadium which can be reserved for the season, but they don't let RVs in until Friday. But the parties are in full blast by that time at the free RV lot near the Ham Wilson Arena. I remember most of the games. It is rare that all 86,000 (plus) seats are not full....Art E.

View Archives

The Commish Speaks

THIS WEEKS ANNOUNCEMENTS

I just learned Bevo won't be at the game  at the Cotton Bowl.

Tailgating, the last great American neighborhood, the new community social, or the good old-fashioned block party.  No matter what you call it, it’s still the greatest party on earth!   In my 20 years on the road tailgating, and over 1000 tailgates, I find there is always something to learn, always something that you haven’t seen before, when friends meet to share food and fun.

Welcome to the 2015 football tailgating season. We have taken our equipment out of storage and made sure it was clean and in working order. Our menus are ready and our group knows where to meet. We are ready after the long off season. So remember the basic rules of tailgating get there early, keep it simple, wear team colors, clean up after, be safe, and have a great time.  Be a good neighbor and invite somebody who has never been tailgating to the celebration in the parking lot. Have a great season and save some food for me. "I'll see you down the road" in the meantime pop over to my Schedule page and let me know where I should go next?

Past Observations

We are working on the website and plan to have new and improved features for everyone to enjoy soon, stay tuned!

2012 Schedule now posted.
"The Commish is looking for suggestions on College games to visit!"

Thanks for your interest in Tailgating.com and The Commissioner of Tailgating. You can expect a personal response to your inquiry shortly. Be sure to check out our blog and twitter accounts for the most recent Tailgating news and events.

TAILGATERS MAKING A DIFFERENCE

Over the past 18 seasons of tailgating in all parts of the country, in many different venues, I have witnessed the great community spirit of tailgaters everywhere. One expression that community spirit takes is in the form of charities and foundations that many of you have started or worked with. I want to feature many of these efforts here, with info and links, in case there are some out there who would like to learn more and/or get involved. Here’s the first of many to come...

All32in17.com is a wonderful tailgating project, started by Craig & Matt Steichen, in conjunction with the Wounded Warriors Project.

Created for a father-son team to be the First Ever to visit all 32 NFL Stadiums in the same 17 week season, while honoring our nation's military along the way.

Every Stadium will have special guests thanks to the Wounded Warrior Project. The Soldier(s) will join Matt and Craig prior to the game for a warm Stadium welcome at all 32 locations. We look forward to teaming up with such a wonderful program and putting a smile on a Wounded Warrior's face.

We will be tailgating and setting up Welcoming Parties in every city and we invite everyone to stop by and join us!

We want to know about your community efforts/charities/foundations, connected with tailgating. We will feature many of these on tailgating.com, and will create a special section of the website listing these great efforts/organizations by stadium location. Together you're changing the face of tailgating!

Contact Us

Attention all tailgating aficionados!  I want to hear from you.  This website is not about me it’s about tailgating and all the great fans across America who I have met tailgating; even those I’ve yet to meet.  As I continue my travels people are always amazed to learn about this website.  Follow along, and let me know if you have a tailgating recipe to share, a new tailgating product, or you want to pass along some sound tailgating  advise or technology we can all benefit from. If nothing else, you can keep up to date on the latest sporting news, or take my poll oh and don’t forget to look for you photos from past events.

• To send in a recipe: [email protected]
• To inform us of website issues: [email protected]
• New products on Tailgating.com: [email protected]
• To submit your college links: [email protected]
• To send us your Tales From The Parking Lot: [email protected]
• To contact the Commissioner: [email protected]
• To share your link, we ask for a reciprocal link on your site. Share your link at [email protected]

Tailgating Maps and Parking Lot Information

This is where it all happens! We know the best spots in the best lots and all the best people to hang out with.  Since the rules and parking spots can change from year to year if you find something we need to update please let us know, if your tailgating group has a special spot to meet,  let us know and we’ll put your link up.

Every week we'll take a look at New Products in the parking lot. Whether it's the latest in tailgating technology or a must-have tailgating accessory you are looking for. We'll be providing you with the latest in parking lot trends and reviews of the hottest tailgating products. From grills and games to silverware, foods, and everywhere in between we try to have something for every fan. Our finger is on the grill and we'll let you know what's hot!

Use the links below to check out our latest NFL, College, NASCAR and Baseball stadium and parking lot information from our previous national tours and be sure to check out our latest Recipes from around the country too!

• NFL Parking Lot Info
• College Parking Lot Info
• Other Parking Lot Info

Other Parking Lot Info

Go back to Parking Lot page

From NASCAR tailgating spots to Baseball or Concert best places to tailgate, we hope you will be our contacts in the parking lot. Supply us with your favorite parking lot links regarding tailgating and parking lot information and we’ll update accordingly for all fans to enjoy.

NASCAR	Daytona International Speedway International Speedway Blvd. Daytona Beach, FL (386) 253-7223 The infield serves as one big tailgating party.
NASCAR	Here's a website for fans to share their favorite pictures, videos and stories with other race fans. The idea is to get racefans to share their race day experiences and fun with other fans.	www.racefanonline.com
NASCAR	Information on race tracks and tailgating	www.nascarcamping.com
	Angels Park (formerly Edison Field) Anaheim, CA Tailgater's Haven
	Chicago WhiteSox US Cellular Field It rocks!! Multiple parking lots right next to the ball park. We tailgate all season long. Opening day is the best and the Cubs/Sox series always draws a lot of tailgating, especially since the Cubs don't actually have a parking lot. Their fans love to come to those games. We start at around 8 am for a 1:00 game. Parking lots don't actually open that early but a few of us have found a way to get in before that time.
	Milwaukee Brewers Milwaukee, WI Miller Park is where the Brewers play. The park is in the middle of a vast parking lot. The local fare being bratwurst, Polish, Italian), people are grilling. We even have infamous Sausage Races between innings at the game.
	University of Georgia Athens, Georgia 30603 706-542-1231 or toll free 1-877-542-1231 Left Field Lounge Kudzu Hill
	University of Southern Mississippi Hattiesburg, MS Pete Taylor Park has its own section for tailgating while watching the game..
	Yankee Stadium Bronx, NY Best Tailgating spot is the parking lot next to the Stadium...go to the top floor and you'd never know that you were in a major city!
	Here's a site dedicated to providing you the avid fan with all the information on Major League Baseball Stadiums.	www.baseballballparks.com

Smoked Maple Sausage Breakfast Sandwich

Back to breakfast recipes

From Troy Hoefer in Kansas City, MO

1lb of maple sausage
A mixture of cherry and apple wood chips
1 dozen eggs
About a quarter cup of milk.

I use indirect heat and smoke the maple sausage with the apple and cherry wood chips (which are soaked in water for at least 30 minutes) until cooked. After that i put the sausage in muffin tins and small egg skillets. Then I whip the eggs and milk and pour into each tin and skillet. Then I use whatever wood chips I have left and continue to smoke the eggs with the sausage. To get the eggs to completely cook I use the same technique used when making an omelette. Pull the cooked egg back and let what isn't cooked pour in to fill the void. Once the bottom of the eggs are cooked well enough I flip them over to get the other side cooked also. After that put cheese salt and pepper on the eggs, toast bagels and eat.

{webgallery}{/webgallery}

{webgallery}{/webgallery}

{webgallery}

{/webgallery}

{webgallery}{/webgallery}

Vehicle:  Desire Caboose

Team:  University of Tennessee

About: photos from the newest form of tailgating at the University of Tennessee-- RAILGATING. We use railroad equipment to host football pre- & post- game parties. These photos are of a family reunion aboard our caboose named "Desire" and from the Tennessee v. Georgia game Tailgating party.  . This is the first year to have Railgates in Knoxville. We invite you to visit us if you are ever at a Tennessee Volunteer Football game.

{webgallery}{/webgallery}

Vehicle:  Miss Maggie Bus

Team:  Kansas City Chiefs

About:  The bus was originally used as a transportation vehicle for a rual daycare. The door of the bus bear the name of the driver "Miss Maggie". The bus was retired and parked in apasture prior to our purchase and restoration.

{webgallery}{/webgallery}

Vehicle:  Spartabus

Team:  Michigan State Spartans

About: Michigan State University fanatical fan vehicle, the SPARTABUS

{webgallery}{/webgallery}

Ramblin' Wreck Bratty Melts

Back to Sausages, Brats & Dogs

from Chris in Marietta, GA

Vehicle:  Da Bears Bus

Team:  Chicago Bears

About:  A combination of unique fans, da bus, and da Bears and we could not have asked for more.  The owners of da bus include lifelong Bears fans Jerry Gleason, Brian Kohlstedt, Bill Gleason, & myself(Tony Nowak).

{webgallery}{/webgallery}

Mardi Gras Shrimp Pasta

Back to Commish's Recipes

From the Commissioner of Tailgating: Joe Cahn

1 lb. fresh pasta
8 tsp. butter
3/4 cup chopped green onions
1 1/2 tsp. chopped garlic
1 lb. peeled shrimp (large) or crawfish tails
1 cup heavy whipping cream
1/8 to 1/4 cup sherry, to taste
2 tbs. Joe's Stuff or any all-purpose seasoning blend

Cook pasta according to package directions. Drain and chill by running under cold water. Add oil to keep separate.

Melt butter in a large skillet and saute onions for 2 to 3 minutes. Add garlic, Joe's Stuff and shrimp or crawfish. Saute 2 to 4 minutes, or until shrimp or crawfish are almost cooked. Add whipping cream and sherry to taste.

Cook for 2 to 3 minutes over medium heat until sauce thickens. Add pasta to mixture and toss well. Serve immediately.

"Follow the Commish on his journey to the ultimate tailgating party
at Super Bowl XLVIII in New York"

View 2013 Tailgating Schedule in a larger map

Bread Pudding

Back to Commish's Recipes

From Joe Cahn, the Commissioner of Tailgating

1 10 oz loaf stale French bread, crumbled (or 6-8 cups any type bread)
2 cups heavy cream
2 cups Amaretto
2 cups sugar
8 tsp. butter, melted
3 eggs
2 tsp. vanilla
3 cups toasted slivered almonds
1 tsp. each cinnamon and nutmeg

Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9x12" or larger baking dish. Place into non-preheated oven. Bake at 350 degrees for approximately 1 hour 15 minutes, until top is golden brown. Serve warm with sauce.

Amaretto Sauce

Back to Commish's Recipes

From Joe Cahn, the Commissioner of Tailgating

8 tsp. butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup Amaretto (to taste)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in Amaretto gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

Yield 16-20 servings..

The Commissioner's Dip

Back to Commish's Recipes

From the Commish, Joe Cahn

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp. of any all purpose seasoning
1/2 cup chopped shrimp or crab (optional)

Mix together and serve with Tostitos Scoops!

Game-Day Barbeque Sauce

Back to Commish's Recipes

From Joe Cahn, the Commissioner of Tailgating

Ingredients:

1 1/2 cups ketchup
1 cup Coca-Cola classic
1/4 lb. butter (1 stick)
1/2 cup dark brown sugar, packed
1/4 cup Worcestershire sauce
Salt, pepper, seasoning salt, cayenne pepper and garlic to taste

Directions:

Combine all ingredients in saucepan; simmer over low heat for 20-30 minutes. Enjoy immediately or store in a jar and refrigerate for next time. Can be served with beef, chicken, pork, or just about any other kind of meat. It also works well as a dipping sauce for bread.

A variation from fellow Saints Tailgater Lee D.

I found that the Coke Classic tends to thin out the sauce too much, I prefer a thicker sauce. I either slowly reduce the Coke by itself or buy Coke syrup from a local drug store. I can then thin out the syrup accordingly. I also add either (or sometimes both) dried/powdered cayenne or chipotle to taste. At times and under the influence of alcohol I've even added liquid crab berl for that extra little something on otherwise bland chicken.

Grilled Garlic Toast

Back to Commish's Recipes

from the Commissioner of Tailgating, Joe Cahn,
with many thanks to Chef Dave

1/2 lb. butter
1/2 lb. margarine
1 cup parsley, chopped
8-12 cloves garlic, minced
1/2 cup Romano cheese (optional)

Soften butter and margarine to room temperature. Fold in parsley, garlic and cheese. Spread on loaf of bread cut in thick slices. Place on hot grill until toasted.

Enjoy!

Grilled Oysters with Butter

Back to Commish's Recipes

Recipe courtesy of the Commissioner and
Drago's Restaurant in New Orleans

1 lb. butter melted & clarified
2 tbs. chopped garlic
1 tsp. salt
1 tsp. ground black pepper
3 dozen oysters on the half shell

Open oysters and place on the half shell on the grill. Ladle butter mixture on top. When cooked sprinkle with Parmesan Cheese & bit of chopped parsley on each oyster. Serves 36.

Joe's Jambalya

Back to Commish's Recipes

from the Commissioner of Tailgating
Joe Cahn

This is my favorite recipe because you can put just about anything in it. If it walks, crawls, swims or flies, it can be thrown into Jambalaya. Everything goes into one pot so clean-up's a breeze.

(12 to 15 servings)

Season chicken with salt and pepper; brown in hot oil in 8 quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5-to-7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil. Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet. For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked.

If using an electric stove, reduce cooking time by 3-4 minutes.

Four Tips
Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper)
Use 1 ¼ cups of liquid for every 1 cup of uncooked rice
1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly
Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.

Vehicle:  The Paw Bearer

Team:  Clemson Tigers

About:  Classic Tailgating imagination. This tailgating vehicle is a fixture at every Clemson University home game. Go Tigers!!!

{webgallery}{/webgallery}

New Orleans Style BBQ Shrimp

Back to Commish's Recipes

From the Commissioner of Tailgating: Joe Cahn

1 lb. butter
2 tbs. Joe's Stuff, or any all-purpose seasoning blend (to taste)
1/3 cup Worcestershire sauce
1 tsp. lemon juice
5 oz. beer
1 tsp. chopped garlic
3-4 lb. Shrimp

Melt 3/4 lb. butter in skillet, and sauté garlic, shrimp and seasoning. Cook for 2-3 minutes. Add beer, Worcestershire sauce and lemon juice. Cook for 3-6 minutes, until shrimp are cooked and liquid thickens. Add remaining butter and shake pan until butter is melted and mixture creams out. Serve with plenty of fresh bread to sop up da sauce!

Serves 8

Pralines

Back to Commish's Recipes

From the Commissioner of Tailgating: Joe Cahn

Ingredients:

1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
1 tsp. vanilla
6 tsp. butter
1 1/2 cups pecans (roasted, optional)

Directions:

Combine all ingredients and bring to soft ball stage (238-240), stirring constantly. Remove from heat.

Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.

Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20-25 minutes, until slightly browned and smell permeates.

OPTIONS: Praline sauce (add 1/2 cup corn syrup to mixture)
Chocolate covered praline candy
Flavored pralines (Chocolate, coffee, brandy, etc.)

HISTORY OF PRALINES: The most popular New Orleans candy, pralines are made from two of Louisiana's top products sugar and pecans. Pralines derive their name from the French Marshall Choiseul-Praslin (1528-1695), who offered almonds coated in cooked sugar along with his amorous intentions to famous women. When Louisiana was settled by French colonists, native pecans were substituted for the almonds and sugar made from Louisiana sugar cane was used. Recipes have been handed down from generation to generation.

Commish's Dishes

Back to all recipes

1. Pralines
2. New Orleans Style BBQ Shrimp
3. Mardi Gras Shrimp Pasta
4. Joe's Jambalya
5. Grilled Oysters with Butter
6. Grilled Garlic Toast
7. Game-Day Barbeque Sauce
8. The Commissioner's Dip
9. Amaretto Sauce
10. Bread Pudding

Commish In The News

Follow the Commish in the news and making news, as he sets out on his.20th cross country tailgating tour. Having logged more than 1,000,000 miles while visiting well over 1000 college and professional sporting events Joe Cahn is truly the Commissioner of tailgating.

Visit often so you can read, follow, and watch from the links below to learn why Joe Cahn is highly sought out by various media outlets for his keen insight into how to do anything and everything related to tailgating. Check back soon to see what the Commish has been up to! He may be at your next sporting event, sharing his stories and tailgating food recipes from around the country.

Read about the 10 Best: Small schools with BIG Tailgating Traditions

Tailgating takes step up to gourmet fare

View Video

After the Show Show: Tailgating King

View Video

Archived News

The Commish in Jacksonville

Tailgating & Technology

Check it out!  The Commish speaks out about how technology has taken the agony out of managing tailgates in a New York Times article. You can read the article HERE.

Technology you can use!

Over the past 20 years of my tailgating travels and experiences, many things have changed while others have remained the same. Community spirit, camaraderie, and the love of food and football have continued making tailgating scenes the last great American neighborhoods. As the Commish of Tailgating, I have met so many new people. And that's what it's all about: spending time and conversing with folks to make lasting memories.

Now, what has changed over those years? Well for one, technology. And I'll be the first to tell ya. I see so many folks with their cell phones out at tailgates, visiting with their "virtual friends" while all the time, they are standing in a lot full of folks with whom they have so many things in common. I say "put those phones away, meet a new person, and take some time to learn a new thing or two."

Until I met the guys from MeetBall. They give us a great reason to pull out our phones, especially when you find yourself entering a large tailgating field when you have little idea of where the party is located.

Two years ago, these guys were attending an early morning tailgate at their alma mater Penn State. Having difficulty finding their friends, they resorted to making phone calls, being told on the other end of the line that their friends were "at the white RV with the PSU flag flying above." Well that wasn't much help. Light bulb: let's create a mobile app that shares exact locations in "undefined", off the grid areas. Enter MeetBall.

Available on both iPhones and Android devices, MeetBall gives you the ability to invite anyone in your phone's contact list to your party, in a private, controlled environment. This easy, secure access makes the invite process a breeze. Once you've invited your friends to join the MeetBall platform, send them an invite sharing your location via GPS. Your friends follow the arrow on their screen to your location. You spend more time socializing, not texting, emailing or answering calls helping them find you.

Now that's what I call a technological advancement in tailgating. Check out my schedule for this season and I hope to see you out there soon! We'll definitely be MeetBallin' visit our NEW “Hot Tailgating Resources” page for a link to learn more!

Hot Tailgating Resources

The Commish would like to hear from YOU, the tailgating fans across America! If you have an interesting resource fellow tailgaters’ can benefit from, and a website to share a reciprocal link with the Commish then let us know.  This area is primarily for tailgating information everyone can share and benefit from AND not for Products.  If you are interested in listing your product on the www.tailgating.com  website or would like the Commish to provide more exposure for you, let us know by visiting our “Tailgating Products” page, to see what we have to offer.  We are a family friendly site and although we all like to have fun in the parking lot, please no alcoholic or inappropriate materials, as those will not be considered. 

• For more exciting content on tailgating, including recipes, photos, and our hilarious Tailgate Fan Show, check out Tailgatefan.com
• Joe Cahn the Commissioner of Tailgating interviews with Tailgating Fan.
  http://tailgatefan.cbslocal.com/2012/10/03/interview-with-joe-cahn-the-comm
  http://tailgatefan.cbslocal.com/2012/10/10/interview-with-joe-cahn-the-comm
• Great Place For Sooner Fans to Park their RV’s!  http://www.lloydnoblecenter.com/soonervillage
• Tailgating Party Song… http://www.youtube.com/watch?v=l-hfPqTbJuo

Pork

Back to all recipes

1. Baby Back Ribs...Greek Style
2. Barbecued Ribs
3. Boneless BBQ Pork Chop Sandwiches
4. Burgerloos
5. Morgan's Sweet Ham
6. Roast Pig
7. Texas Style Pork Poppers

Buckeye Pie

Back to Desserts

From Chris an Ohio Tailgater

3/4 cup Peanut butter
2 cups milk
1 large chocolate instant pudding
16 oz cool whip
4 oz cream cheese
1 cup powdered sugar
2 chocolate pie crusts

Mix powdered sugar, peanut butter, and cream cheese together. Add 1/2 the whip cream and mix until well blended. Divide the mix between the two pie crusts. Mix the milk and instant pudding together for 2 minutes. Pour the pudding into the two pies and spread out evenly. Spread the remaining cool whip over top of the two pies. Garnish with chocolate shavings or sprinkles.

I usually freeze them until close to serving just to make if firmer and easier to cut and serve. I also let the cool whip thaw out so it can be spread over the pie easier.

No baking involved! This dessert gets us fired up to root for our Buckeyes to put down those Wolverines again this year!

From the Commissioner of Tailgating: Joe Cahn

Ingredients:

1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
1 tsp. vanilla
6 tsp. butter
1 1/2 cups pecans (roasted, optional)

Directions:

Combine all ingredients and bring to soft ball stage (238-240), stirring constantly. Remove from heat.

Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.

Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20-25 minutes, until slightly browned and smell permeates.

OPTIONS: Praline sauce (add 1/2 cup corn syrup to mixture)
Chocolate covered praline candy
Flavored pralines (Chocolate, coffee, brandy, etc.)

HISTORY OF PRALINES: The most popular New Orleans candy, pralines are made from two of Louisiana's top products sugar and pecans. Pralines derive their name from the French Marshall Choiseul-Praslin (1528-1695), who offered almonds coated in cooked sugar along with his amorous intentions to famous women. When Louisiana was settled by French colonists, native pecans were substituted for the almonds and sugar made from Louisiana sugar cane was used. Recipes have been handed down from generation to generation.

Pumpkin Roll

Back to Desserts

From Debia T. a New England Patriots Tailgater

Beat: 3 eggs for 5 minutes
Add: 1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice

In separate bowl mix:
¾ cup flour
1 teaspoon baking powder
2 teaspoons cinnamon1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt

Fold into pumpkin mixture. Spread into 15 x 10 cookie sheet (sprayed with Pam). Bake 15 minutes at 350*. Turn out on tea towel well covered with powdered sugar. Roll up and let it cool.

Mix together: 8 Ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
4 teaspoons butter

Add: 1 cup chopped pecans

Unroll pumpkin roll and spread cream cheese mixture on it. Roll back up. Refrigerate before slicing.

Mississippi Mud

Back to Desserts

From Tamara McWhinney in Clifton, Arizona

1 cup corn oil
4 eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
3 tsp. vanilla
1/2 to 1 cup chopped pecans
1 jar marshmallow cream or
small package of mini-marshmallows

Cream sugar and eggs and oil. Mix flour, cocoa, salt and add to sugar mixture. Add vanilla and nuts. Stir well. Bake 30 minutes in 9 x 13 1/2" pan at 350 degrees. Let cool 10 minutes. Then spread marshmallow on top.2 cups sugar

Icing
2 sticks butter
1 box powdered sugar
1 tsp. vanilla
1/2 cup cocoa
1/2 cup canned milk
1 cup chopped pecans

Sift sugar and cocoa. Mix with butter, milk and vanilla. Stir in nuts and spread on top of marshmallow.

Heath Bar Pie

Back to Desserts

From Dinger a New York Tailgater and Cowboys Fan

1 box vanilla wafers
1 cup evaporated milk
1/2 gallon vanilla ice cream
1/2 cup Karo Syrup
7 Heath Bars
dash salt
1 1/2 cups sugar
1/4 cup butter

Line 9 x 13 pan with whole vanilla wafers. Pack half of ½ gallon carton of vanilla ice cream on top of wafers. Crumble four Heath Bars over ice cream. Put remaining ice cream on top. Freeze.

Sauce: Combine, sugar, milk, syrup, salt and butter. Bring to boil for one minute. Crumble three remaining Heath Bars. Add to sauce, let melt. Serve warm over ice cream pie.

Deluxe Pecan Pie

Back to Desserts

From Bert W. an 84 year young Dallas Tailgater

This is my mother's pecan pie recipe.

3 eggs, beaten
1 cup brown sugar
1 cup White Karo Syrup
1 cup of pecan halves
1 teaspoon vanilla
1 9 inch, unbaked pie shell*

Note: 1 teaspoon of butter may be added if desired.

*Preferred: Pillsbury Refrigerated Pie Crust

Place pie shell into pie pan and then crease edge with a fork. Mix ingredients together and pour into pie shell

Bake 1 hour in 350 degree oven.

Cream Brulee

Back to Desserts

From Priscilla an Eagles Tailgater from Lafayette Hill, PA & Ocean City, NJ

2 Cups heavy cream
1/2 Cup plus 8 tsp. sugar
4 egg yolks
1 tsp. vanilla extract

Preheat the oven to 300ËšF. Have a pot of boiling water ready. Combine cream and 1/4 Cup sugar in a saucepan over medium heat; cook, stirring, until steam rises, 4-5 minutes. Beat yolks and vanilla in a bowl, until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture into a bowl through a fine-mesh sieve set; divide among four 7 oz. ramekins. Line a 3" deep baking pan with a kitchen towel, place ramekins in pan, and add boiling water to fill halfway up the sides of the ramekins; cover loosely with foil. Bake until set, 30-35 minutes.

Cool to room temperature and refrigerate 2-3 hrs. Sprinkle 2 tsp. sugar over the surface of each cup. With a kitchen torch, move flame continuously in small circles around surface until sugar melts and lightly browns. Sugar should caramelize not burn.

Serves 4

Enjoy! Go Eagles.

Colts Fruit Pizza

Back to Desserts

from Indianapolis Tailgater Tom N.

A fruit pizza is made of a cookie dough crust, cream cheese filling and fruit toppings.

Ingredients:
1/2 cup softened butter
3/4 cup white sugar
1 egg
1 1/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 eight ounce package of cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Your favorite fruit topping

First: Preheat oven to 350 degrees.

Second: mix in a large bowl until smooth the1/2 cup softened butter and the 3/4 cup white sugar

Third: mix in 1 egg.

Fourth: Combine the above with 1 1/4 cups flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Blend all ingredients in bowl.

Fifth: Press the dough you just made onto an ungreased pizza pan or cookie sheet in whatever shape or configuration you want. We prefer footballs, Colts horseshoes, and goal posts.

Sixth: Bake in the preheated oven for 8 to 10 minutes or until light brown. Let crust cool after baking. (If you do not want to make your own crust, you can use premade sugar cookie cookie dough.)

Seventh: While crust is baking, in large bowl beat 1 eight ounce package of cream cheese, 1/2 cup white sugar and 2 teaspoons vanilla extract. Spread mix on the cooled crust.

Eighth: Arrange your favorite fruit topping on top and chill until served. We are partial to strawberries, raspberries, pineapple, kiwi and blueberries. You can use whatever fruit you wish. Use the fruit to make pictures or spell sayings such as our "Go Colts" in blueberries.

There it is!

Chocolate Mint Brownies

Back to Desserts

Here is my favorite tailgating desert!

Make your favorite brownies mix. Bake.

As soon as they come out of the oven....open up little foil wrapped mints. One bag will more than cover a 9x13 pan. Cover the brownies leaving a little space.

Return to oven to soften. Or place in the broiler for two minutes, if the brownies are cold.) Remove and spread with a knife.

The less you mix the prettier it is... white and chocolate. VOILA!! Easy icing. People think you spent hours.

Hint: I line a pan with foil. Leave 2 inch overhang on edges and Pam the foil before baking brownies. When really cold, pull out foil and brownies come out in a square, and easily cut in perfect squares.

Notes from the Parking Lot, (or as we like to call 'em) Tailgating Tales: We served these Brownies at the Brebeuf Jesuit homecoming tailgate contest. I grew up in Bloomington, tailgate'n for Indiana University with my parents. I am an IU grad but my children are now in high school. Brebeuf Jesuit is a college preparatory high school in Indianapolis. Homecoming was October 15th, 1999 and we had our third annual Tailgate contest. Joe Drozda, (author of tailgaters handbook) was one of the judges. Our theme was "Land of the free but home of the BRAVES"...(Indian is our mascot). We deep fried a Cajun turkey in the parking lot. My son's group won best student for the third straight year. We won best over all and best theme for the night. Two trophies!

Build your own Parfait

Back to Desserts

from Carla, first time tailgater, GO UCLA!

Pound cake cubed
Brownies cubed
Chocolate pudding
Tapioca pudding
Marshmallow creme
Caramel
Chocolate sauce
Fruit pie filling
Whipped cream

Tailgating at the UCLA game we put out all these store bought ingredients in a chip dip dish with compartments, with clear cups and spoons, and let each person build their own style with layers of ingredients. Some men said it was not proper to use the word "parfait" on game day, however they still ate it up!

Too Inten(t)se Haystacks

Back to Desserts

From Amy B. a Navy Tailgater

12 oz. (1 bag) Butterscotch Chips
1/2 C Peanut Butter
4C Corn flakes
1C Coconut

In a large bowl, combine chips and peanut butter. Microwave at 1 minute intervals and stir until smooth. Mix in Corn flakes and Coconut until well coated. Form into "haystacks" on wax paper and refrigerate until hardened.

Add 1 Candy Corn or seasonal candy for decoration and enjoy!

From Jay in Burlington, Connectictut

Ingredients:
limes
Tamari soy sauce
yellow curry powder
chicken thighs, tuna steaks, or swordfish steaks

Instructions:
Mix 2 parts soy sauce (Tamari brewed is best), 1 part fresh squeezed lime juice (pulp preferred), and 1 part curry powder in a bowl.

Add your meat to the marinade. Tip: a few hours before the game in a zip-lock bag is perfect.

Drip dry, then grill (slowly over medium-low heat for chicken thighs, quickly over medium heat for tuna)
Note: make sure you discard the remaining marinade

Serve with something cool and crispy, like cabbage cole slaw, sliced cucumbers and rice vinegar (w/red pepper flakes), and a summer beer (Corona, Rolling Rock, or a Perroni)

Steak Rub

Back to Marinades, Sauces & Rubs

Lee and Mimi from Lincoln, Nebraska

That's Husker Country...Corn...BIG RED...Tailgaters!!!

Like most good things this came to me in the "Sperm" of the moment. I had a piece of steak, a round one, not known for its tenderness. Well "Sugar" is a meat tenderizer, and salt is a toughner. This is for one steak (3/4 to 1 pound):

3 TBS light Karol syrup
1 heaping TBS course ground pepper

Mix pepper and syrup together and rub your steak with it. Let it set for at least 2 hours and up to overnight. This is great for those of you who like it rare. It "Chars" on the outside and stays very rare in the inside.

Southwest Hungarian Mop

Back to Marinades, Sauces & Rubs

Leander from Birmingham, Alabama

INGREDIENTS:
24 oz Tomato Sauce
5 tbs Hot Hungarian Paprika powder, (Adjust as you see fit)
1 tbs Ground Ginger
1 tbs Mild Curry Powder, (Or hot if you dare )
1 tbs Finely ground Black Pepper
11/2 tbs Ground Cumin
2 tbs Chopped garlic, or more
2 tbs DARK brown sugar, I said DARK

DIRECTIONS:
Brown the tomato sauce, over medium, (be careful it can burn very easily). If it does throw it out and start over, in a heavy sauce pan, this is called the mallard effect. Add the garlic and simmer for 5 minutes. Add the other ingredients and simmer for 15 minutes. Cool rapidly by putting it in the refrigerator. Let it set for at least 2 hours, overnight is better.

This is excellent on ribs, it will do about 4 pounds of ribs. Mop it on during the last 10 minutes of grilling, or sooner if you like a nice char. Yes, you can use Mexican hot paprika but it is milder than the Hungarian so adjust accordingly. In this case it would be Northwest Mexican Mop.

ALABAMA!!!! GO TIDE!! (We are on our way back!)

Blue Crew Cook-Off

Back to Marinades, Sauces & Rubs

From Dan, Colts Tailgater

For those that weren't aware I took 2nd place in this years cook off. Not a bad follow up to last years win. I did this marinade and smoked two pork loins in mesquite. enjoy this recipe it is definitely a tailgating touch down.

6 servings
1½ hours 30 min prep

Ingredients:
2 tablespoons vegetable oil
3/4 cup onions, minced
2 large garlic cloves, minced
7 ounces chipotle chiles in adobo (or to taste)
1 cup black coffee
1/2 cup cider vinegar
1/2 cup apple cider or apple juice
1/2 cup brown sugar, packed
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2-3 lbs boneless pork loin
salt

Heat oil over medium heat in a large saucepan and add onion and garlic until onion is translucent.
Add chipotle peppers that have been removed from the sauce and finely chopped. BEWARE! Add only amount needed for your taste. Add to onions along with the adobe sauce.
Add coffee through Worcestershire Sauce and whisk to combine. Bring to a simmer and cook for 5 to 6 minutes. Remove from heat and refrigerate until chilled. (Can make the sauce ahead of time.).
Place pork loin in a deep bowl or large plastic Ziplock bag. Marinate for at least 12 hours up to 2 days. Turn the pork occasionally.
About 2 hours before grilling, remove pork from marinade. Bring the marinade to a boil (for a minimum of 5 minutes for food safety) until slightly thickened. Season with salt if desired or needed. Use 1/2 cup marinade to baste the pork and use remaining marinade to serve with the pork.
Heat grill to medium-hot and set pork, fat side down on grill. Turn and baste with the sauce until meat reaches an inernal temperature of 150 degrees F. (About 50 to 60 minutes depending on your grill) Careful not to overcook.
Let stand for juices to settle. Reheat sauce to serve with the meat.

Coffee Bean & Pepper Corn Steak Rub

Back to Marinades, Sauces & Rubs

from 'Skins Tailgater Mike

Tip:  This is better on Angus NY Strip Steaks. The following will make enough for 4 steaks.

1/4 cup Whole pepper corns
1/4 cup Whole coffee beans
Kosher salt
A spray can of cooking oil.

First grind the pepper corn to a fine granule. Then repeat with the coffee bean. Place both onto a plate and mix together. Prepare the meat by spraying it with the cooking oil on both sides. Place the meat into the mixture and press it into the meat. Do this on both sides.

The grilling is the same as with any other meat, cooking until desired tenderness. After the grilling is done, spinkle the meat with the salt and let sit for 5 minutes.

This rub is perfect for the cold days in the parking lot. I have served this several times during 'Skins games and it has been a big hit. Go 'Skins!!!

Bill Morton BBQ Sauce

Back to Marinades, Sauces & Rubs

from Lee and Mimi, Birmingham, AL

We tailgate at ALABAMA games!

2 Bottles ( 28 oz.) Cider vinegar
5 oz Worcestershire Sauce
Black pepper
Salt
Red pepper
each to taste

Sounds simple but is very good. Use on shredded meat or what ever. It is not thick so is better mixed with the meat than poured on it.

from Mary Whitesell, team cook for the #24 Dupont team (Jeff Gordan)
Coleman NASCAR Team Grilling Challenge Winner!

Use meat and vegetables of your choice and marinade using the below ingredients.

¾ cup soy sauce
1 cup olive oil
1 6 oz. can of orange juice
½ tsp. garlic powder
½ tsp. ground ginger
¼ cup prepared mustard
¼ cup Worcestershire sauce
1 cup red wine
1 tsp. lemon pepper seasoning

Blend all ingredients in blender. Marinate meat for 24 hours. Cook over low to medium heat until desired doneness. (You can reserve fresh marinade to baste veggies as they cook)

Black Jack BBQ Sauce

Back to Marinades, Sauces & Rubs

From Leander A. in Birmingham Alabama

Ingredients:
1/2 cup Jack Danials black lable whiskey
1/2 cup strong black coffee
1/2 cup DARK brown sugar
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1 teaspoon (+ or -) hot pepper sauce
1/2 teaspoon fresh ground black pepper
2 garlic cloves garic, chopped very fine
1 1/2 teaspoon sweet Paprika
1/4 teaspoon ground cinnarmon
1 teaspoon oinion powder, (not salt but you can use onion flakes)
Sea salt to taste

Throw it all together and mx fairly well.  Place over flame (burner) and bring to heat, Never Boil.  10 mins. Let it sit, off heat, for 1/2 hour. Use as a mop, baste or sauce at the table. If you favor a tomato based sauce, as do I, add 4 tablespoons tomato paste and an extra 3 tablespoons of brown sugar.

ROLL TIDE (WE ARE ON OUR WAY BACK, BRACE YOURSELVES)

Alabama Mustard / Vinegar BBQ Sauce

Back to Marinades, Sauces & Rubs

Roll Tide!

INGREDIENTS

4 cups Apple cider vinegar
2 cups Mustard, just plain old yellow mustard, the fancy ones overwhelm the flavor
3 tps Black pepper, fine grind, or to taste but don't over do it
2 tbl Worcestershire sauce
2 cups Dark brown sugar, I said DARK!
1 tsp Cayenne pepper
1 tsp salt
2 tsp of your favorite hot sauce, or to taste, and it is OK to over do this

I like vinegar so you might want to cool it down with a little white wine or apple juice.

Simmer for 1/2 hour, DON'T BOIL! This improves with age and keeps almost forever in the fridge. It may darken with age and that is OK, and enhances the flavor.

Great on pulled pork or as a mop for ribs. Also, good on chicken but not so good on beef, except brisket

Makes about 8 cups

Skippes

Back to Drinks

30 pack of light beer
1 bottle of vodka
1 can of lemonade mix ( Pink)

From the Commissioner of Tailgating: Joe Cahn

1 lb. butter
2 tbs. Joe's Stuff, or any all-purpose seasoning blend (to taste)
1/3 cup Worcestershire sauce
1 tsp. lemon juice
5 oz. beer
1 tsp. chopped garlic
3-4 lb. Shrimp

Melt 3/4 lb. butter in skillet, and sauté garlic, shrimp and seasoning. Cook for 2-3 minutes. Add beer, Worcestershire sauce and lemon juice. Cook for 3-6 minutes, until shrimp are cooked and liquid thickens. Add remaining butter and shake pan until butter is melted and mixture creams out. Serve with plenty of fresh bread to sop up da sauce!

Serves 8

From the Commissioner of Tailgating: Joe Cahn

1 lb. fresh pasta
8 tsp. butter
3/4 cup chopped green onions
1 1/2 tsp. chopped garlic
1 lb. peeled shrimp (large) or crawfish tails
1 cup heavy whipping cream
1/8 to 1/4 cup sherry, to taste
2 tbs. Joe's Stuff or any all-purpose seasoning blend

Cook pasta according to package directions. Drain and chill by running under cold water. Add oil to keep separate.

Melt butter in a large skillet and saute onions for 2 to 3 minutes. Add garlic, Joe's Stuff and shrimp or crawfish. Saute 2 to 4 minutes, or until shrimp or crawfish are almost cooked. Add whipping cream and sherry to taste.

Cook for 2 to 3 minutes over medium heat until sauce thickens. Add pasta to mixture and toss well. Serve immediately.

from the Commissioner of Tailgating
Joe Cahn

This is my favorite recipe because you can put just about anything in it. If it walks, crawls, swims or flies, it can be thrown into Jambalaya. Everything goes into one pot so clean-up's a breeze.

(12 to 15 servings)

Season chicken with salt and pepper; brown in hot oil in 8 quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5-to-7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil. Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet. For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked.

If using an electric stove, reduce cooking time by 3-4 minutes.

Four Tips
Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper)
Use 1 ¼ cups of liquid for every 1 cup of uncooked rice
1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly
Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.

Recipe courtesy of the Commissioner and
Drago's Restaurant in New Orleans

1 lb. butter melted & clarified
2 tbs. chopped garlic
1 tsp. salt
1 tsp. ground black pepper
3 dozen oysters on the half shell

Open oysters and place on the half shell on the grill. Ladle butter mixture on top. When cooked sprinkle with Parmesan Cheese & bit of chopped parsley on each oyster. Serves 36.

from the Commissioner of Tailgating, Joe Cahn,
with many thanks to Chef Dave

1/2 lb. butter
1/2 lb. margarine
1 cup parsley, chopped
8-12 cloves garlic, minced
1/2 cup Romano cheese (optional)

Soften butter and margarine to room temperature.  Fold in parsley, garlic and cheese.  Spread on loaf of bread cut in thick slices.  Place on hot grill until toasted.

Enjoy!

From Joe Cahn, the Commissioner of Tailgating

Ingredients:

1 ½ cups ketchup
1 cup Coca-Cola classic
¼ lb. butter (1 stick)
½ cup dark brown sugar, packed
¼ cup Worcestershire sauce
Salt, pepper, seasoning salt, cayenne pepper and garlic to taste

Directions:

Combine all ingredients in saucepan; simmer over low heat for 20-30 minutes. Enjoy immediately or store in a jar and refrigerate for next time. Can be served with beef, chicken, pork, or just about any other kind of meat. It also works well as a dipping sauce for bread.

A variation from fellow Saints Tailgater Lee D.

I found that the Coke Classic tends to thin out the sauce too much, I prefer a thicker sauce. I either slowly reduce the Coke by itself or buy Coke syrup from a local drug store. I can then thin out the syrup accordingly. I also add either (or sometimes both) dried/powdered cayenne or chipotle to taste. At times and under the influence of alcohol I've even added liquid crab berl for that extra little something on otherwise bland chicken.

From the Commish, Joe Cahn

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp. of any all purpose seasoning
1/2 cup chopped shrimp or crab (optional)

Mix together and serve with Tostitos Scoops!

From Joe Cahn, the Commissioner of Tailgating

8 tsp. butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup Amaretto (to taste)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in Amaretto gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

Yield 16-20 servings..

From Joe Cahn, the Commissioner of Tailgating

1 10 oz loaf stale French bread, crumbled (or 6-8 cups any type bread)
2 cups heavy cream
2 cups Amaretto
2 cups sugar
8 tsp. butter, melted
3 eggs
2 tsp. vanilla
3 cups toasted slivered almonds
1 tsp. each cinnamon and nutmeg

Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9x12" or larger baking dish. Place into non-preheated oven. Bake at 350 degrees for approximately 1 hour 15 minutes, until top is golden brown. Serve warm with sauce.

Texas Aggie Sangria

Back to Drinks

From Dennis McM. Aggie Tailgater

The following is a Sangria recipe that when mixed is the perfect shade of Texas Aggie maroon.

2 cups Burgundy red wine
1 cup sugar
1 cup lemon juice
1 cup orange juice
2 cups brandy
12 oz club soda

Served over ice in a white styrofoam cup, it is the perfect Maroon & White drink for those hot Saturday afternoons at Kyle Field in College Station, Texas. Gig 'em!

Parking Lot Punch

Back to Drinks

From Louise Lawrence in Palo Alto, California

Make two days in advance:
Boil 2 cups water and 3 cups sugar, chill

Make one day in advance:
Blend and freeze: one 46oz. can unsweetened pineapple juice,
one 12oz. can of frozen orange juice concentrate,
1/4 cup fresh lemon juice,
3 bananas, ripe but not over ripe.

Just before serving:
Combine with 4 qts. ginger ale

Hint: Yes, use the whole quart of simple syrup!

Margarita Punch

Back to Drinks

From Dennis in College Station, a Texas A&M Tailgater

1 large can frozen Minute Maid limeade mix
1 can Sprite
1 bottle Corona beer
½ of the limeade can Sauza Gold tequila

Mix the above ingredients in pitcher. If desired, you can water it down a little with ½ can or can of water. If desired, add sliced lime for decoration. Serve over ice in a styrofoam cup.

For frozen Margarita simply pour into a blender, add some ice, and blend to desired consistency.

Although this doesn't sound like a traditional Texas margarita, try it once and you'll be hooked. It's a great drink for hot days at the tailgate. Credit for this great drink goes to Mandy in San Antonio.

Gig 'Em!
Dennis

Hot Apple Cider

Back to Drinks

from Terry K.

Heat apple cider. Add a pat of butter. Pour in Captain Morgan's Spiced Rum to taste.

It's great tasting and a true party pleaser!

Hawkeye Oatmeal Stout

Back to Drinks

...from Iowa Tailgater Steve Eliason

One of the great way to prepare for an Football game at the University of Iowa is to consume a hand-crafted, Oatmeal Stout. Thick and creamy, this brew not only acts as a meal, but Oatmeal has been shown to reduce cholesterol! Enjoy.

4 cups Oatmeal (Bob's Red Milled Thick Rolled Oats)
1 lb Briess Roasted 6 row grains
1 oz Hallertauer Hops (3.2 % alpha)
1 oz Willamette Hops (5.7 % alpha)
½ oz Bullion hops (9.8 % alpha)
2 cans (3.3 lbs) Mahogony Coast Dark Extract, unhopped
1 pkg Munton and Fison Ale yeast (dry)
Boil three gallons H2O,

Boil oatmeal, grains and extract in about 2 gallons H2O, then pitch yeast in when the wort has cooled to room temp.

Primary ferment for 5 days

Secondary ferment for 7 days

Add 2/3 cup corn sugar, bottle in about 55 12 oz bottles.

This beer will be very good at 2 weeks post bottling, but will peak at about 5-6 months.

Apple Cider Wolverine Style

Back to Drinks

From David N. a Sterling Height, Michigan Tailgater

Fresh apple cider mixed with Southern Comfort. Can be served chilled in September. It is excellent as a hot beverage in October and/ November!

My usual M.O. for Michigan games is to arrive about 4 hours prior to kickoff, armed with brats, beans, and beer. I'll hang out with my friends on the golf course while I eat, drink, and smoke a big 'ole cigar. Usually, someone brings a TV set too, so we can watch another game while getting ready to cheer on the Wolverines.

Wildcat Carmel Brownies

Back to Desserts

Roxanne, Tailgating Mom of the K-State Wildcats

1-package German Chocolate Cake Mix
1/2 container Carmel Fruit Dip (warm in microwave, so it's pourable)
3/4 cup melted butter or margarine
1/3 cup evaporated milk, undiluted
1cup chocolate chips or mini chocolate chips (optional)
1 cup chopped nuts (optional)

Combine dry cake mix, butter, milk, and nuts. Stir by hand until dough holds together. Press one half of dough into a 9x13" greased & floured pan. Bake at 350 degrees for six minutes. Remove from oven and let set a minute or two.

Pour/spread on carmel fruit dip, make sure it's pretty soft, or if you try to spread it will tear up your brownies. Sprinkle chocolate chips over carmel. Put remaining cake batter over the top of carmel and chocolate chips.

Tip: I find the best way to do this is to take an egg-sized ball of batter- it sets up really fast- in my hand and flatten it like I'm making a hamburger and place it on top of carmel/chips. Continue until you use all of the batter-there will be small spaces between batter.

Bake 15 to 18 minutes more. It may appear that it is not thoroughly cooked, but once it cools, it will be soft and chewy. Cut into small squares.

I have made with and without chocolate chips, and we liked it just as well both ways. Enjoy!

Tales From The Parking Lot Archives

I'm a big fan of your site! I wanted to share a tradition a fellow tailgater and I began 3 years ago, we call it Super College Football Weekend! We pick a random college game each year that we have no ties to and just go up and experience the tradition that school has to offer. Penn State was our first stop last year we went to Georgia, this year we are going to LSU vs. S. Carolina. 4 guys made the first year, last year we had 6 and we are already up to 11 for this year. We go out on the town on Friday night and get up early to tailgate on gameday. from John S. in Jacksonville, Florida

I'm an Auburn alumni and tailgate under the shadows of Jordan-Hare stadium at every home game during the fall with the self proclaimed Auburn Stage Crew Alumni Association. For the 2005 Iron Bowl my father in-law and I rolled on to campus at 5:00 a.m. to get the grill started for the 12 whole chickens, 6lbs. of sausage and vat of brunswick stew we cooked for the 100 or so folks at our tailgate. The game was at 2:30 p.m. Needless to say we ran out of food. Fast forward to the 2006 Auburn Georgia game (The oldest rivalry in the South) and you have a recipe for a 4:00 a.m. grill start time - 18 whole chickens, 4lbs. of sausage and sides you wouldn't believe. Again feeding about 100 people. This year we dumped the 36" TV for a 10'x10' screen and projector to watch the other games while we eat, drink and be merry. We also had an addition to almost all of our tailgates this year, it was our 9 month old daughter's first Auburn/Georgia game, she only missed two games all season. While the outcome was not in our favor the tailgating was top notch. After 14 hours of being on campus it was time to head back to the house. We're already planning for next season. WAR EAGLE! from Nick in Atlanta, Ga.

Navy Homecoming vs Tulane 11/5/05. We contacted Joe Cahn and invited him to our TooInten(t)se Tailgate. We host several Navy Midshipmen and their families and all together have approx 100 people from several states attend. We had been trying for over 7 years to be the "Tailgate Winner" at a Navy home game. We set up our 2 tents, tables, decorations and grille and hoped that Joe would join us. Joe not only joined us for breakfast but also made it afterwards to enjoy pulled pork, smoked ribs, different chilis and a variety of sausages, kielbasas and home made desserts. The fellowship was even more special with our contingent of New Orleans natives who were able to share heartfelt stories with Joe and to strategize about the future. The tailgate tips, special gifts from Joe ( you know what they were ) and genuine good times, coupled with a Navy victory made the day special. Joe had a chance to meet some of our special Mids and to understand the bond we have as sponsors as these young men and women pledge to serve and protect our country. GO NAVY and thanks Joe for the best tailgate we could imagine!!!!!!! By the way, we did win the award after all!...Greg, Amy, John, Heidi and the TooInten(t)se Gang

I've been to other NFL stadiums for games and was very disappointed in their versions of tailgating; some didn't have any at all. I'm a Chiefs season ticket holder and am very proud to be thru the good times and bad. Tailgating is such an important part of the whole football game experience. The discussion of what to bring and what we're going to be cooking starts a week prior to the game. The head count goes from 10 to 12 to 25, and that's just the ones who let us know they're coming (we've had as many as 60 people at 1 time). We have to make sure the beer taps on the inside and outside of the bus are in good working order and that the satellite dish is hooked up, and make sure the air conditioning/heat is working properly—there are times when you want to be really comfortable. We leave our house at 7:30 am (for noon games) to pick up our passengers so we can be at Arrowhead when the gates open. We take our usual spot in parking lot D and the party begins.

What to do before the game? There's watching the pre-game shows on TV or listening to it on the radio, as well as listening to music blaring over our neighbor's stereo to get us more into the football mode. Did I mention countless appetizers? There are mini football games happening and most certainly a few washers games going on—if you're from St. Louis, you know what I'm talking about. Of course, during all of this you look around you and all you see is a haze all over from the grills and the fabulous smell from all of the different foods. There's so much laughter and camaraderie; everyone talks to each other and has a great time, whether you're for the Chiefs or not. Its fun to give the fans of the opposing teams a hard time, but its all in fun and the ones who come in from out of town return because they enjoyed the experience so much. There are people who come to each and every game, just for the tailgating; they don't even have tickets to the game!!!! Once the game is over, the tailgating starts all over again. Our day at Arrowhead ends around 4:30 pm.

I know each team's fans say their tailgating is the best, but Kansas City is incomparable. So if anyone gets the chance to come here to a game, please don't pass it up. You won't be sorry….Amy G. Lenexa, KS

I am an NIU alumni and make it back to DeKalb for at least 2 games a year since. Tailgating has always been great, even when we played poorly. But now that Coach Novak has got this program humming for the past 5 seasons, tailgating has solidified itself as a staple for NIU home games. Whether you're in the East lot with the Greeks, the South in the tents, the West with the Huskie boosters, or the far west with everyone else, NIU Huskie fans are pumped for home games. The tailgate parties are looking more and more elaborate every year. The fans are as generous with their beers and food as they are excited for the game. Don't forget those folks having a few cold ones at Molly's or any other local watering hole. Home games at NIU are great right now and we're really building a perfect college football environment for mid-majors to model themselves after. Heck, at least half of the Big 10 schools could learn a thing or 2 about tailgating and having fun when attending an NIU home game...from Sean in Willow Springs, IL

The best tailgating in the country, pro or not, is at the University of Mississippi, affectionately known as Ole Miss. The Grove, the main tailgating spot, has been recognized by Sports Illustrated as the single best tailgating place in the country. Hundreds of large tents, some even with chandeliers hanging from the tops, fill The Grove under huge oak trees, except for marked off walkways. The party starts early, sometimes as early as 7am for 11am games. The male students, dressed in their finest coat and tie, have a "date" they bring to The Grove each game. The players walk through The Grove on The Walk of Champions two hours before gametime. But, the band playing has to be one of the most incredible sights. Thousands of people(around 10,000 or more for big games) crowd as close as possible around The Pride of the South for the playing of fight songs such as Dixie and From Dixie with Love. I've been on both sides, in the band and a fan. As a fan, seeing and hearing thousands of people sing the Alma Mater with the band and From Dixie with Love is bone-chilling. As a band member, having thousands of people yell after every note that you play is the experience of a lifetime. There is no tailgating experience that can half-way compare to being in the Grove on Saturday afternoons...from Jason W. in Jackson, Mississippi

Because of my current employment status, I am not fortunate enough to enjoy the many college tailgating extravaganzas going on across the great state of Oklahoma on Saturdays. However, a few years ago some of us thought, at least we could get into tailgating on Friday nights at the high school football games. We have many folks practically pleading for food and even serve the athletic director, principal, vice principal, and local cops almost every game. I noticed when basketball season started last year, a group gathered and started tailgating at those. Who would have imagined tailgating at a high school basketball game? Please keep in mind commissioner, I am not debasing the basketball tailgaters, just merely astounded. This year marked the third year for high school football tailgating for our group. We couldn't wait to arrive at the bare parking lot and setup our gear. What we saw when we entered the lot had shocked us. A camp of people in our tailgating spot, and they were tailgating. Now we have a few camps of people setup at each game. Never would have thought....from Bob G. in Oklahoma

I was handed the title to Da Bus, a tailgating icon in Soldier Field in Dec. 2002. Da Bus is a 1974 International 1700 series school bus that was won in a card game back in 1989. It soon was the most sought after tailgate party in the lot. 2003 was our first exciting season as owners of Da Bus. After extensive rehab, Da Bus was back in action. from Anne S. in Chicago

It was Tuesday in Oxford, MS and it was no ordinary Tuesday. On this particular weekend Ole Miss plays LSU for the SEC West Championship. RV's were already showing up to get a spot to park. The week was unbelievably enthusiastic around the small elegant town of Oxford, MS. No one could get the game off of their mind, not even the teachers. Every night of the week people were coming in flocks to see the game of the year. There were suppose to be more people in the small town than the town could hold. That didn't matter because if you didn't have a place to stay someone would be there to give you a couch or even their own bed to sleep in. That is the way people do things in the South. By the time Friday came you couldn't even go to the gas station because of the traffic. The grocery stores and the liquor stores were full from open to close. You could feel it in the air that this was not just a game, it was a way of life. People were waiting in their cars all night for the time that they could go claim their spot in the Grove. On this night it wasn't just Ole Miss fans it was LSU fans as well. If people aren't aware of the rivalry between the two schools just ask someone from LSU or Ole Miss. It is a traditional rivalry rich with memories and life long friends. This particular game it was Eli Mannings last home game as a REBEL. For those of you who don't understand the significance, it was an ending to an era or a legacy. Ole Miss and LSU fans have been talking about the Mannings way before Eli was born. On this day it was the youngest and last Manning to face off between these two schools at least for a while. With everyones heart pumping and chill bumps standing gameday was finally here. The party starts at 6:00 in the Grove, but for those of you that know it starts a week in advance. The tents were up and the food has been cooked, now it was time for the best tailgaiting in the world. Everyone gets there "toddy" and prepares for what is to be an exciting and memorable day. One that grandkids will know and grow up to understand. It is now time for the team to walk through the grove on what is known as the Walk of Champions. Thousands of people line this walk that goes straight through the heart of the Grove. Chants of ELI, ELI and Go To Hell LSU fill the air and everyone knows it's gametime. Then minutes after the team walks through the band sets up in front of the stage in the Grove and prepares their instruments for what is to be a chilling rendention of Ole Miss fight songs as well as "From Dixie With Love." When this is done it is officially time to go to the stadium. Chants from Ole Miss fans and LSU fans pave the way to the stadium. The game starts and people's hearts stop. The moment is finally here. GAMETIME!!! After the game the chants continue and the party does as well. This time it was LSU's turm to brag, but it is also Ole Miss' time to show their hospitality. Thousands stay in the Gove until after midnight or until tired or drunk. The party goes on and the tradition will always live between these two great schools. As they say in Oxford, "We May Not Win Every Game, But We Ain't Ever Lost A Party." HOTTY TODDY... from JP in Ridgeland, Mississippi

I am a huge BILLS fan and attend about half the games each year. I am a season ticket holder. I also have season tickets to the New England Patriots, since my brother lives about 10 minutes from Gillette Stadium in Foxboro. Several years ago, early 80's, we had a huge group to see the Pats and Raiders play at Sullivan Stadium in Foxboro. When we got to the game and began setting up the tailgate party...we were surprised to find out that my brother had left two coolers of food at his house, all we had was one pack of hot dogs for 15 people. Ever since then we have given an award, out to the new person in the group. It's called "The Silver Burger Award" and it's on my seats in Foxboro. Other tailgaters always amazed when we present the award, which is a burger (uncooked) wrapped in foil. Who knows who will receive the 2003 award?? If you're a Pats fan it could be you!!! GO BILLS!!!!

Northern Illinois University in DeKalb County may be small, but we know how to tailgate. Our 2nd annual pig roast was Oct 18, 2003. We had a disc jockey, the pig and approximately another $1000.00 worth of food. Which we needed since over 250 people turned out to tailgate with us and then watch our 12th ranked boys play. The pig was great, the DJj was great and the atmosphere was even better. A good time for all...Kelly of Sycamore, IL

I work for a company based out of Oklahoma that recently opened a center down here in Alabama. Several Auburn faithful joined our Oklahoma brethren last fall in Norman for a chance to cheer against the Crimson Tide. The folks in Oklahoma were extremely friendly and treated us to a spread of chicken and steak fajitas. They had the satellite set up so everyone could watch the under card (Miami-Florida) and there was beer a plenty. This year us Bama natives get to treat the Sooners to a tailgate party at Bryant-Denny. I hope we prove as impressive as the OU crowd was....from Stuart in Mobile, AL

At Youngstown State University we begin at 7am cooking the usual breakfast menus of eggs, sausage, bacon, ham, home fries and toast. As soon as we finish we begin the lunch menu with any thing from subs and pizza to deep fried turkeys and stuffed hot pepper with sausage or on cold fall days home made soups of all kinds. All of this is great but best part of tailgating is the socializing and fellowship. We especially enjoy hosting the opposing teams fans who have traveled to support their team. This year we had a great time with the fans from McNeese State. We are looking forward to our visit to their house in 2004. All who come to share our tailgate leave as friends....GO YOUNGSTOWN STATE UNIVERSITY PENGUINS!

I have to say that there's nothing like a beautiful Fall Saturday spent along the "banks of the Red Cedar" at Michigan State University. From the crazy student section to the more tame alumni area you just can't beat it!! The sounds, smells and sights are a thing to behold....from Kristen

I've attended 39 Buffett concerts and have been tailgating at Buffalo Bills games for 17 straight years. Have only missed 5 games in that time. 2 preseason games and a few others because I was stuck in a airport or something. I won't let anyone else buy the meat or cook it's got to be done right you know!!!. For Bills games we always cook the opponent (Dolphin steaks when we play Miami, this year I will season with a lot of Sage, he's their new backup QB, Sage Rosenfels, ironically the son of one of my sales reps, Lamb when we play the Rams, tenderloin of bear when we plan the Bears, tenderloin of colt when we play the Colts, tastes just like Beef., Cornish game hens when we play the Flacons, etc.). About twice a year I do a standing rib roast (prime rib) after getting to the parking lot early so it has lots of time to slow cook.

Buffett concerts usually include ..... a gross of clams, steamed and raw, tenderloin cooked perfectly on the Webber grill and Margaritas mixed to Jimmy's secret recipe (found in his Parrotheat handbook). By the way, the Western NY Parrothead Club is the 100th in the nation, I' m a founding member and the 1st treasurer (we've raised tons of money for Alzheimers, Make a Wish and other charities). After a few years of tailgating in the same place at Starlake Ampatheater (Blitzburg), regulars who park near by, expect us and are amazed at how fast we set up our "party" and start cooking. It's easy after lots of practice before Bills games and many Buffett concerts...Tom in Buffalo

I have been to a lot of tailgate parties. From Daytona 500 to Coca Cole 600 from Tampa Stadium to the Superdome. But I have never in my life ever experienced a time like I do everytime I go to Tiger Stadium in Baton Rouge. I have been a Tiger fan all my life but the party that goes on there is unbelievable. Tailgating usually starts the day of the game, but not at LSU. They are out there on Thursday night for a Saturday game. They are friendly to everybody. As long as you are friendly back. I go to one LSU game and 2 tailgate parties each year...Jeffro in Tampa,Fl

The best tailgatin' I've seen is at the Coca Cola 600 NASCAR race in Charlotte, N.C.. I'm sure that half of the annual 150,000+ fans tailgate. We have seats in Turn 2 and park in the field behind the track. That's where the campgrounds are, (looks like the old pictures of Woodstock) there' nothing but tents as far as you can see. And those people know how to have a good time.

If you want a good spot, get there early (7:30 a.m.). The race starts at 6:00 p.m., so you have lots of time to relax and cook up some outrageous food and slug a few libations. And the fans are the best. I think NASCAR fans get a bad rap. They're not all "good ol' boy beer guzzlers". I'ts always different and we always have a great time.

So if you like NASCAR, you've got to try the Coca Cola 600. And the best part is, it's on Memorial Day weekend, so you'll have an extra day off work to recover...from Dino, a tailgater from Miami, Florida.

I am, and always have been an Ole Miss fan, and will remain one until the day I die. The greatest experience I have ever had is the first time I went through the gates of the University of Mississippi on a beautiful day in October of 1956. When the world was simple, and we the whole country had the highest of morals. I took my first look at that old and tradition rich campus and I have never been the same again since that day till this. Ole Miss has always retained the soft and it's beautifully serene quietness for which the Old South is best known. It is a place where deep friendships that blossom down through the tough times and the great times form a true bonding effect, and are passed on from one generation to another. The every day living of the simple life in the deep South. In towns, were almost everyone knows everyone and they all care about each other. My first tailgating party of my life in the grove was the biggest experience of my young life, and something I will remember on my death bed. The Grove is in the dead middle of the campus. It looks just like Margaret Mitchell's, Gone with the wind. Surrounded by old live Oak trees and is something to behold. Seeing all those people, thousand's of them dressed in red and blue and cheering the most famous cheer of the school, Are you ready, hell yea, dam right.Hotty Toddy gosh almighty who the hell or we, flim flam,bim bam, Ole Miss by dam! Plus the rebel band playing Dixie in the background. It made goose bumps jump one inch high on my body, and the hair on my head stood straight up. It's really a special place in this world of anger and pain that our kids have to live in today to be able to see. To stop and reflect on something left as beautiful as Ole Miss still is today. Stop and spend time thanking God for what he gives us every day. Be happy for all God has given us always as an individuals and a country Yours very truly...Johnnie Elmer January29, 2002

We are devoted fans (24/7/365) of the NFL and our BUFFALO BILLS !!!!! When we go to Buffalo, it's a different world. :>) Even though we are Canadians, we are treated like family during Tailgating at the Bills games. If you are a Bills fan, you are family !!! We can lock our car and walk around the Parking Lots, knowing that our car is safe. Total strangers will yak our ears off talking about the Bills and families are real friendly as well. Cheer the local team and your family, oppose them and "look out". Visiting teams get "friendly" hassles, but nothing vicious. We were surprised to see that the only rule for Tailgating in Buffalo seems to be: "if your not a problem, then there is no problem". The local Sheriff patrols the Parking Lots on Horses and Golf Carts. The smells we have experienced are mind boggling. Steak, Lobster, scrambled eggs (in the rain), Ribs and sides of beef ... what a smell !! The last thing I wanted to mention is the feeling of "American Pride" we feel walking up the ramp into the Bills Stadium... from Nancy and James Hobart in Ajax, Ontario, Canada (just east of Toronto)

Want to find a great place to tailgate even if you want to bring the kids? Try Dover Downs in the spring or fall NASCAR event. We prefer outside Turn #1 but with over 140,000 people it's not hard to find a great party anywhere here...Dan in Delaware

Kentucky Wildcat tailgaters are the most faithful fans yet. Where can you go and meet so many die hard fans and rarely win a football game? There are rows and rows of tailgaiters feasting on BBQ, shrimp, chili, country ham, beaten biscuits, derby pie and a much more. Best tailgaiting is with the Florida Gator faithful. They drive or fly 600 miles or so to enjoy our weather in September and put another notch in their belt. However, the fans are fun and do enjoy the Kentucky hospitality... Teri in Lexington, Kentucky

I received a good tailgating education at LSU games when I was a kid. I loved the atmosphere at Penn State, where more people show up to tailgate than to actually go into the stadium for the game! However, nothing touches tailgating at a home game, which for me is when Southern Miss plays at The Rock. From the old friends that began tailgating with me, to the new friends made while in "the elements" (such as the Atlanta Mafia), nothing beats the three "F's" - friends, food and football. We opened the season with Oklahoma State at The Rock and invited several Cowboys to join us for the day - no trash talk, just two teams' fans who loved football. That's what tailgating is all about! ...RR at Southern Miss

In my opinion, The University of South Carolina has the ultimate "tailgating" setting. A developer bought a large number of the cabooses from the railroad when they discontinued using them and parked them on a deserted track by Williams-Brice Stadium and formed the "Cock-A-Boose Railroad"! Supporters bought the "Cabooses" and lavishly restored them with plush carpet, marble trim.wet bars, closed circuit TV of the games and sun decks on top. The party atmosphere is unbelievable and unequaled anywhere in college football. Even when the Gamecocks went 0-11 in Lou Holtz's first year, ticket sales were in excess of 80,000 per game. The Team enters the field to streams of "2001", followed by the USC fight song and the crowd cheers till the last note is sounded. It makes chills run up the back of people that are not even USC fans.An experience everyone should witness!...from Gene, a Gamecock Tailgater from South Carolina

My tailgating group is one of the best tailgates thatIi have ever seen...we started our little group just the two of us (Big Sal and Llittle Frank) over 17 years ago with a little hibachi and a two milk crates. Now we are over 60 people strong.

We start every game 6 hrs before game time and have the time of our lives every Sunday serving up and eating the best food ever....let me give you an example...every game has a food theme like when we play the dolphins we do seafood and boy do we do seafood! Let me tell you...we start at 8:00 am with our omlette station serving smoked salmon omlettes and seafood hash along with H&H bagels with lox and salmon and mimosas...

Then when the omlette station closes at 10:00 we start with the hot and cold appetizers stations which consist of mussels steamed in a white wine garlic and butter sauce served with Semolina bread slices for sopping up the sauce. Then we have jumbo shrimp cocktail and a mountain of clams on the half shell and shrimp and scallop kabobs that are wrapped in bacon and grilled to perfection...

Then when the appetizer station closes by 11:30 we start the main deal...hey dont let me forget to mention the frozen margarita and spicy bloody mary station...but back to the food,...the main courses consist of blackened ahi tuna steaks served very rare, lemon pepper swordfish steaks, broiled mahi mahi, sesame teriyaki salmon steaks and to top it off we have fresh steamed live Maine lobster and fresh corn on the cob...

If thats not enough we then have a Venitian hour featuring the finest Italian and French pasties and cookies that we could find....and all thats just before the game ... imagine what we do after the game...just to let you know what fanatical tailgaters we are joe...we bought a UPS truck and converted it to our tailgating machine...we have two generators, a 27 inch TV, two outdoor propane turbo heaters, a satelitte dish, six grills , 2 two burner stoves, 2 two burner stock pots, eight tables and about 30 chairs and a couch...BIG SAL, The Tailgating Czar

Tailgating at Carter Finley Stadium in Raleigh, NC before the NC State Wolfpack spanked the Florida State Seminoles 24-7 in 1998. A beautiful Saturday afternoon with friends, great food and lots of beer. GO PACK! ...from David from Raleigh, NC

There is no place I would rather be on Saturdays in the fall than Parking Lot 1 outside Byrd Stadium at the University of Maryland. The Terps' successes on the field haven't been too numerous in recent years, but that's never dampened the atmosphere around campus on gameday. Everything that's right about college football is on display at Maryland. Terp fans dressed in Red & White arrive early and raise the distinctive state flag high in the air. Cars, SUVs, and RVs are decked out with banners, pennants, and magnetic decals. Everywhere you look people are eating, drinking, throwing the ball around, and just having a good time. You can see the smoke from all the grills and smell some pretty appetizing aromas in the air, too. The marching band parades around the lot and when the team walks through the lot to the stadium, everyone lines up and cheers. The parties continue long after the game is over too. Maryland fans know how to party and are some of the friendliest people around.

I was 19 years old when we did our first tailgate at Maryland in 1996. Back then we stood behind the car and ate subs from Wawa. Since then our tailgates have evolved and the number in our group has gotten larger. We're all season ticket holders now and enjoy sitting in comfy lawn chairs eating Brats-N-Beer hot off the grill. We even take our tailgate show on the road to enemy territories like Morgantown, W.Va., and rival schools in the ACC. And we didn't even go to school at UM--we're just Terrapins by birth! Win or lose, we have a blast every time. We're hoping fortunes on the field turn up with Ralph Friedgen coming back to coach in 2001. Needless to say, the Sept. 1 opener vs. North Carolina can't get here soon enough. Go Terps! ...Paul in Baltimore, MD "Friedgen's Legion: Follow me to Byrd Stadium."

I have been part of many Cincinnati Bengal tailgate parties, but one will stand out in particular. In Cincinnati we may have the worst record in the 90's, but we sure don't have the worst tailgaters. It was December 17, 2000 and we arrived at 6:00a.m. with three inches of snow already fallen the temperature was around 2 degrees with a wind chill of -30. That did not stop the tailgaters from partying around huge bon fires with crab legs and Cincinnati style Chili cooking and Beer flowing. At kickoff the temperature reached a blistery 9 degrees with a -20 wind chill. There were four guys that even took off their shirts to celebrate the day. However, after Neil Rackers kicked a game winning field goal to eliminate the Jaguars from the playoffs nobody could feel the cold temperatures. The tailgate party continued after the game until the parking lot attendants threatened to lock us in...from Jason(Tailgate Pro) from Cincinnati,OH

A picture is worth a thousand words...Pictures from October 7th Minnesota vs. Penn State game in Minneapolis, outside of the Metrodome...from the Einan Home Team

When visiting Buffalo, be sure to check out HELMET GUY. His shtick started when he wore a replica helmet to the 1994 AFC Championship Game at Rich Stadium. Throughout the 1st quarter, everyone was slapping the helmet every time something good happened. Suffice it to say, he got his concussion before Joe Montana. After that, he took it off and had everyone "touch the helmet for luck" With his season tickets in hand, he's been performing this act ever since. Then, in 1996, a little boy gave him a Christmas card. Not knowing his name, he addressed it to "The Helmet Guy," and the name stuck. Before the first game of the 1997 season, we unveiled his new jersey. Presenting.. #7 1/8, The Helmet Guy.... Ever since, the jersey has gotten recognition from Ralph Wilson and fans across the region and noticed at Canton when we were there for the Hall Of Fame induction of Billy Shaw which happened to include the charter members of the Visa Hall Of Fans (Big Dawg Thompson, Barrel Man, and the rest). Ron Jaworski always touches the Helmet for luck anytime we see him in Buffalo and Marty Schottenheimer even loved the act. We didn't let him in on the fact that we beat his Chiefs with it...The Philster in Buffalo

Southern Methodist University has just opened a new state of the art Stadium on campus. For years and years SMU has played off campus and with the new stadium they are back on campus and have a great tailgating area called "the boulevard". We invite you come out and see a great tailgating party...Reid from Dallas, TX

Being 17 I haven't had much time to get years of tailgating under my belt. But at my high school my friends and I are known for throwing quite the parties. Though the current status with a big gas grill, hamburgers, and lots of lemonade is great. It is hard to get any better than that first time. Hot dogs cooked on a hibachi just cannot be beat...Kyle from Akron, IN

The Saguaro Aerostat Association's flying season is during the cooler months of the year out here...September through May mainly. A few times each month, up to 20-30 balloonists and their crews gather in Avra Valley (about 15 miles north of Tucson) and launch their balloons at daybreak (yes, it's often cold at the crack of dawn, let me tell you, even in the desert). After an hour or so of flying, the balloons are packed up and all head back to the launch site for TAILGATE extraordinaire!

Our monthly rallies are the best...we usually have special food themes to work from...many are holiday and sports-event related (SuperBowl, World Series, etc.), but some of our favorites include "Roadkill Rally" (you can't begin to imagine), "Jimmy Buffett" (Cheeseburgers in Paradise and Margaritaville), "Pirate's Rally" (Ho Ho Ho and a Bottle of Rum), "Chocolate Lovers (Valentines Day rally)", etc. Balloonists are a rare breed by nature, but these little competitive food fests bring out the best (and sometimes the bizarre) in all of us. We have published one cook book featuring with some of our special treats, but each week brings on new levels of taste-tempting and tantalizing treats! And I almost forgot to mention the free-flowing champagne to celebrate the day's successful flights...from Bonnie a Tailgating Balloonist in Avra Valley, AZ

One of the best examples of tailgating is before the annual Iron Bowl game between Alabama and Auburn. Fans start showing up as early as Tuesday the week of the game (they would show up earlier if the universities allow). As far as the atmosphere goes, I don't think it could get any better than over 1000 RV's and motorhomes and the greatest rivalry in all of football. If you can get a ticket to this one don't pass it up. And next year, for the first time ever, the two teams will meet in Tuscaloosa, and I guarantee this will be one of the rowdiest games in history...from Michael at Mississippi State

My tailgating memories are too numerous...The next one is always my favorite! But one that particularly stands out in my mind was, while waiting out on the street, in our rv, for the gates to open to Lambeau Field, we met a couple of Packer fans from Germany, Gustav and Guner. They had flown into Pennsylvania, then rented a car and drove to Green Bay. They spent the day tailgating with us, and other Packer fans, and had the time of their lives. They later called us, from Germany, to let us know they arrived home safely and to thank us for the wonderful time. I expect we'll be seeing them again some day at Lambeau Field. Just recently, too, we got to meet the Commissioner, himself, at Lambeau. Nice meeting you, Joe, and looking forward to seeing you again too...Judy a Packer fanatic (originally from New England)

I am proud to be a Bills fan! Many a season I travel to Orchard Park, NY to have what I consider the most fun tailgate possible. Like most, early arrival to the stadium is a must! Start the grill at 10am, have a beer. Finish lunch, beer. Dress for game, have a beer. Great time. My most memorable recent game was this preseason NY Jets vs. Bills at home in Rich Stadium (or whatever they call it this year). It was a Sunday evening game and oh, what fun it was! Managed to get into the parking area early and fit in a few drinks with a great bunch of people from Ontario, Canada. I love tailgating, especially with Bills fans...Andy in Buffalo

I haven't been to any tailgates that I didn't thoroughly enjoy. One of my most anticipated was preparing for a Vanderbilt/Notre Dame game in 1996. My brother in-law and our family were Vandy season ticket holders and lifelong Irish fans. We always had some wonderful experiences prior to Vandy games. Needless to say we were anxiously awaiting this game. What made it odd was that it was on a Thursday night. I don't know how I made it in to work the next morning. The Titans are in town and I'm ready too add to memories...Harold in Nashville

Saturdays in the fall in Baton Rouge, the fans are cooking all those Cajun favorites. Nothing can top a Saturday and Saturday Night in Tiger Stadium. Best Tailgating fans in the country and that goes for the visitors too. They really get into the spirit!...Randy from Louisiana.

The King of all Tailgates has a name: THE WORLD'S LARGEST OUTDOOR COCKTAIL PARTY. The Georgia-Florida game is not just tailgating on Saturday, it's all weekend long with some arriving in Jacksonville as early as that Wednesday. Parties range from dancing to live music every year from the Swingin' Medallions to rooting on your team at the Downunder restaurant in Fernindina Beach. After the game, fans make it to the Jacksonville Landing which is largely dominated by the winning team's fans. Luckily the Dawgs have done the most partying because we still lead the series 45-29. A game like no other! Go Dawgs!!!...Jason from Hinesville, GA

We were poor college students at Rutgers University in NJ (The Birthplace of College Football!) but never missed a home game (and made most away games too)! For starters, we'd get to the fields before there were people checking for parking passes, to avoid the $$$ charge. Since we didn't have a grill, we used a metal shelf from the refrigerator, balanced over a few cinder blocks. The looks we'd get!! We started off with omelets at 8am (kickoff was usually 1pm) and the 'grill' stayed burning well past the game. It seemed like we always got stuck with rain, or sloppy conditions from a previous night's rain, but that just gave us reason to do 'mud slides' through the sludge in the fields! Anyone with decent cars made the 'mud sliders' walk back to campus!...Mike from Mechanicsburg, PA

I am known as the Queen of Tailgating. It all started when my son was at West Point for four years. I organized tailgates for both Football and Baseball games. My son was an Army pitcher. I was known at the local supermarket as the lady who feeds the Army. When my son was a Junior, he brought his company to a tailgate, approximately 100 cadets. We took two cars of food. The tailgate theme was "When the cows come home". The Juniors are known at West Point as Cows. My husband and I were dressed in Farm overalls. We brought a life-size wooden cow, a bale of hay and pitch fork and a tape of Mooing cows. The menu consisted of cow patties, chili, cow cookies, etc. We had cow napkins and plates. It was great! This four year experience of feeding the Army was only a warm up for my next tailgating assignment. My youngest daughter just finished four years of playing Field Hockey for Princeton University. They went to the Final Four the last three years and to the National Championship two of those three years. Please take time to attend a Princeton Field Hockey Tailgate. Twice a week, the parents feed between 60-150 people. One of our best tailgates this year was at Yale, filet with horseradish sauce, shrimp Ceasar salad, grilled sausages and veggie burgers, pasta salad, bruschetta, fresh strawberries, always rice krispie bars - a team favorite and more. We repeated this tailgate two more times. The generosity of the parents is overwhelming. We tailgate after the game so that the team can also really appreciate it. A better culinary experience will be hard to find. Go Tigers! …Sue from Washington Depot, CT

I sold programs my senior year at Penn State, so I could see the games (didn't have enough credits remaining to allow me to purchase a season ticket). The Miami-Penn State game in 1992 was one of the best tailgating experiences I have ever witnessed. My programs were sold at least an hour before kickoff (usually I was returning a few). I must have spoken with over 200 people that day, saw some great tailgate spreads, and was starving by kickoff (all that great food). I'll never forget my college experience at Penn State, least of all those fine football Saturdays...Ken in Reading, PA

Come to Columbia, MO sometime and check out those Tiger Tailgaters. As a season ticket holder I love getting to the game early and enjoying the atmosphere. If you want to get a good spot you have to get there early! The main parking lot is kind of small. But, the good news is parking is free. My friends and I have a good time at the games and after the games everyone must go to Harpo's and The Field House in downtown Columbia. Win or lose it's a fun time. Speaking of tails. When you go to a Mizzou football game you will notice everyone has those darn tiger tails sticking out of their trunks. It's kind of a tradition I guess. Maybe it is in other "Tiger Towns" too…Aaron in Marceline, MO

I have been part of a NAVY-ARMY Tailgate for 34 of the 47 years I have been on earth. The NAVY-ARMY game in the past few years has been at 12 noon EST. The caravan leaves a hotel by Philly airport at 6:30am. We have two buses that seat over 40 tailgaters apiece; a small percentage of the 250 people we expect to cook for. The chow and equipment truck sets up before 7:00am with tents, helium for the BEAT ARMY blimp we fly over the stadium, grills (both charcoal & propane gridlle ; for the bacon & eggs) and the bar. True story; three years ago the stadium concession complained to the local police we were selling food. Win or lose, after the game, Irish coffee & champagne are served. Our menu is nothing special, burgers, dogs, NY sausage and chili, but cooking and pouring for over 250 invitees is fun and overwhelming. I encourage all tailgate and football fans to attend the ARMY - NAVY game for a true AMERICAN experience...TERRY in LOT8B @ GIANTS STADIUM

Gator Bowl 1999. Notre Dame vs. Georgia Tech. Arrived at 7:30 am for a 12:30 game. Grilled out London Broil and baked potatoes. Played football with the kids, family and friends. Bar, snacks and had the Scottish bag pipe player play the Notre Dame fight song for my mom (a die hard ND fan)...D in Jacksonville, FL

Our 1st annual "Pig and a Keg" tailgate party at the Dec. 28th Monday Night Football game Jags vs Steelers. We roasted "Jerome the Pittsburgh Squealer". We had many of the city's news media drop by not to mention Commissioner Joe. The pig was great. The game was great. We tailgated with friends and family for a total of 30 hours for this game.......Wow what an experience!!!... Alan, Andreas, Steven and Mark from Jacksonville, FL

Penn State tailgating has it all...the RV's, the Blue Band, the Cheerleaders, the Creamery, great fans, and oh yea, a pretty darn good football team and coach. Penn State deserves to repeat as the the College Tailgating Champion...Chris from Lancaster, PA

18 degrees, -30 windchill, it took an extra 40 minutes for the Kabobs to cook, but the Bloddy Maries helped. Arrowhead is hard to beat!...Brent from St. Louis, MO

Getting in the tub with the Tubgaters of Detroit before a Lions game!!! ...Todd from Royal Oak, MI

Anytime one of the other service academies visits Air Force. It's a special time for anyone that loves our Armed Forces, and the fly-over is always fantastic. Air Force vs. Navy-over 35 airplanes flew over the stadium and the weather was perfect...Don and Pat, Colorado Springs, CO

Remember: Tailgating is a state of mind, also. So if you can't get to the parking lot, bring the parking lot to YOU! Every Super Bowl, I rev up my indoor grill, fill the tub with ice and beer, arrange a few beach chairs around the living room, don my team colors and conduct my annual Super Bowl Tailgate Party right in my apartment! The only no-no: the football tossing - not a good idea!! ...Jo-Ann in Bronx, NY

1998 Rose Bowl Michigan vs. Washington State. We had three grills going, two big screen TVs, and about 150 Michigan fans ready to win our first National Championship in Football in 50 years! ...Greg in Columbus, OH

When I send my husband tailgating, and he sends me shopping with the credit card to my favorite mall! Meeting Joe was my father-in-laws greatest experience at Arrowhead...Carolyn in Lee's Summit, MO

Tailgating at the 1997 Army/Navy game with a loaded RV and my fellow Academy Alumni... Michael in Patuxent River, MD

Florida State University vs Florida 1996 when it was #1 vs #2 and FSU won 17-14 in Tallahassee. What a great day for tailgating. Inter-state rivals. National ranking on the line. End of the season. It absolutely had everything. What an atmosphere! ...Joe in Paxton, FL

I have a good time just going out and being with friends...Tom in Jacksonville, FL

Tailgating at the Meadowlands! ...Alex in Bloomfield, NJ

Kicking field goals before the cars fill up the IM football fields at Penn State. Watching my portly Uncle throw lefty passes with kielbasa grease all over his hands at J-E-T-S Stadium...Dominic in Arlington, VA

I've been to Kansas City and Green Bay. Both places I recommend. They are very good. But since I am a 49ers Fan, I just have to go with the Niners. There is nothing like going to the Stick early in the morning and eating a good breakfast. Spending the day with 27 other family members that are season ticket holders. Watch a great game and BBQ till the seagulls drive us away. Now that's a Tailgate Faithful or should I say Team...Anthony in San Jose, CA

Come down to any game at Ole Miss during the fall and enjoy on of the most amazing experiences of your life, guaranteed! Best games, LSU, Miss State, Alabama, Georgia, SMU, Auburn... Patrick in Lawrenceville, NJ

Spending the day with the Commish!!!!! ...Jim in Nashville, TN

I just love the fans and the stadium in Ann Arbor Michigan. U of M Wolverines will always be the best. Go Blue!!!!!!! ...Brian in Lafayette, IN

Frank, Dean and Mike at the Georgia Tech / Maryland game in Baltimore. ...Frank in Crofton, MD

I think Tim Mcgee said it best some years ago "The Superbowl is like every game day Saturday in Knoxville". There is so much going on it is hard to pick just one...be it on the river with the "Vol Navy" or at any parking lot, you might find anything and everything to eat or drink. My own group of tailgaters do something different every week. We cook on site anything from burgers, chicken, meatball subs, to chili and hot tamales. So each week holds a new experience. ...Dean in Knoxville, TN

12 degrees, -15 degree windchill, Broncos at arrowhead. Plenty of charcoal, steak, cabobs, and bloody mary. Oh yea, Chiefs won with a 54 yard field goal. ...Brent in St. Louis, MO

The University of Nebraska at U of Washington. We had two motorhomes full of Huskies and Husker fans, as much red and white as purple and gold. The BarBQ's were going strong and the parking lot was full. Before and after the game the atmosphere was college football at it's best. Good companionship of fans enjoying a wonderful pre-game and post game celebration. The post-game lasted for hours as fans of both teams enjoyed each other. ...Dennis in Lynnwood, WA

Every tailgating experience is my favorite. We start early and leave late. ...Linda in Louisville, KY

Hanging out with the Maine Lobstermen!! ...Susan in Portland, ME

Nothing beats a Saturday afternoon in State College, PA. From sun up to well after sun down, hundreds of thousands of fans tossing the football and eating their kielbasa while downing some good brew. Ahhh, I wish I was headed up there this weekend.... Chad in Baltimore, MD

At the Iowa/Iowa State game three years ago. Four hours before the game we had brats, burgers and dogs, the standard, and some of the best potato salad this side of the Mississippi. It was an awesome experience. ...Pete in Ames, IA

We tailgated across from Archie Manning and family last year before all the home games. We got to see their youngest Eli throw a few. Watch out Peyton! There is also nothing like the Vol Navy, watching the players march to the stadium two hours before game time and then hearing the band march down the street playing "Rocky top" while eating the best b-b-q and fried chicken, blackberry cobbler, baked beans, pretzel salad, mac & cheese, the list goes on. Go Vols! ...Adam in Knoxville, TN

Signing my books ...Joe Drozda, author of the Tailgaters Handbook

OSU vs. Michigan 1996 We filled my friend's flatbed truck with sand and wore bathing suits (for about 10 minutes until we couldn't stand the cold). Needless to say, we brought the beach to Ohio. Bryan in Columbus, OH

The day Annie and I had a crawfish boil for the two of us and by the time the crawfish were done fifty people had congregated drawn by the smell. We do it at least once a season now...always draws a crowd of mostly strangers. ...Dan in Clemson, SC

After every Navy home game the various companies of midshipmen have company tailgates, with parents and alumni invited. Pre-game tailgates are impossible for the Brigade because the midshipmen march to the stadium in formation and present a pre-game welcome on the field. The post-game tailgates are extravagant, with mids from each company delegated to barbecue such thinks as pigs, chickens, sides of beef, etc. But the best part is the camaraderie, which can't be topped anywhere! ...Jim in Pittsburgh, PA

All my tailgating games have been memorable. Ii have never had a disappointing experience. what I do have is a blue and white RV that I use only for Penn State tailgating. Even my chairs feature the Penn State mascot. Everything is blue and white. ...Eleanore in Pottsville, PA

The Varsity Club before and after the game. Watching the band march into Ohio Stadium. ...Mark in Columbus, OH

Pre-Hurricane Georges tailgating, Saturday night at Tiger Stadium ...Renee in Baton Rouge, LA

At the Pittsburgh Steeler games, back in the late 70's, they were the best. I think tailgating might have started at Three Rivers. Since moving from the Burg I haven't been to any football games. But I've been to a lot of Nascar events and let me tell you, we bring our houses with us, now that's a party!!! ...Barbara in Southern Pines, NC

Penn State tailgates continue to top the list because everyone becomes friends. Even those from the opposing team, eat and drink together with a little good hearted rivalry talk. Friends and I will return to PSU for at least one tailgate a year. We bring a grill lots of hamburgers and hot dogs then everyone brings a side dish, which leads to quite a competition for trying to out do each other. My favorite is a Mexican cheesecake that adds some spice to the day. Of course to top it all off is plenty of Yuengling Lager. ...Jennifer in Sharon, PA

Whenever you're at Ohio State for a game it doesn't matter where you are on campus, it's going to be the best time. ...Julie in Columbus, OH

Any tailgating experience at the legendary Lambeau Field in Green Bay is a favorite. ...Jennifer in Green Bay, WI

Best experience is still my first time.....grilling on a small Hibachi with burgers and beer ...Sharon in Baton Rouge, LA

Lots of BBQ and friends. Enjoying the chiefs whooping up on the Raiders ...Teresa in Eldon, MO

It had to be the Cowboy game last year. We had tailgating before and after the game, enjoying the post tailgate very much. We threw on the tenderloins and invited a few lonely, dejected
Cowboy fans to partake. ...Linda in Des Plaines, IL

Just sitting back and watching the 10's of thousands of fans that walk though the LSU tailgating experience. And for anyone who has never been to LSU on a Saturday night, because football in the South is meant to be played at night, can not even begin to believe the trill, the excitement and the overall feeling of good ol' southern hospitality.... Kevin in Baton Rouge, LA

Lambeau Field is great for tailgating not only for the food, drink, etc., it's because of the overall atmosphere and the awe inspiring feeling you get when you first walk into the parking lot. The aroma of the fired up grills, the sounds of fans excited about the big game to come and greeting friends and strangers with the same enthusiasm, and the sight of Lambeau Field towering over you with it's nostalgia and history making it seem that more intense. I wish every football fan could experience a game at the best tailgating stadium in the world! ...Ray in Somerville, NJ

Sitting under the old oaks on North Campus of UGA, cooking BBQ pork and eating homemade potato salad. ...Scott in Lawrenceville, GA

Cooking deepfried Walleye, Perch & freshcut onion rings for 40 people at Almmendinger Park in Ann Arbor ...Timothy in Toledo, OH

Any home game at Georgia. Georgia fans are the best at tailgating because of no parking lots. They find all kinds of great areas to party at and they will let any join in as long as they are for the Dogs! ...Bill in Louisville, KY

My favorite experience is when it is so cold and everyone has soups, and hot chocolate. These fans will tailgate even if their fingers are ready to fall off. ...Amy in Abingdon, MD

Any Sunday in Cincinnati ...Steve in Cincinnati, OH

My favorite game day experience is on the weekend of our game with the University of South Carolina, the home team fans treat the visitors to a tailgate party. This party usually starts eight hours before kick-off and ends when we get ran out of our parking lot. This naturally has turned into a contest to see who can "out-do" the other. Some interesting "dishes" have been served at these parties, to many to name...a visit is a must...We have been doing this since USC first entered the SEC. Any where from 50 to 150 people have attended. The fellowship with the visiting fans has been incredible. ...Deano in Knoxville, TN

December 22, 1996. RFK Stadium, Washington, DC. This is the last Redskin game ever to be played at beloved RFK. We're enjoying our tailgate meal of Ribeye steaks in the tree lined grassy area in the parking lot near Benning Road, tossing the football around, and sipping refreshing locally-brewed lagers. Into the lot rumbles a huge Winnebago, pulling behind it an industrial-sized barbecue/smoker on wheels. On the roof of the RV is a 6-foot, fully decorated Christmas tree. It parks under the Metrorail track, and as the passengers pile out, they set up an elaborate sound system playing an excellent blend of rock and roll, and begin grilling burgers and dogs. The game is a 3-hour long celebration of Redskins history. At halftime, all the Redskins greats parade around the field to the deafening roar of the crowd - Jurgensen, Kilmer, Monk, Riggins. The Cowboys are smothered, 37-10, and as the clock winds down, a few brave souls risk arrest to frolic on the RFK turf to wish it one last goodbye. The first few are captured by security guards despite some fine open field running. But then a growing tide of fans soon overwhelm security, until thousands join the celebration on the field, bidding adieu to one of the finest football (and tailgating) venues in America. Patches of RFK turf are dug up with bare hands as souvenirs, turf trod on by Jurgensen, Kilmer, Charley Taylor, Larry Brown, Sam Huff, John Riggins, Ken Houston, Art Monk and myriad other 'Skins greats. The party continues outside the stadium. The Christmas Tree Winnebago party, as it turns out, is hosted by Mark Bryan, guitarist for Hootie and the Blowfish, local boy, and diehard Redskins fan. Hundreds flock to the Christmas Winnebago, drawn by the Christmas tree on top, the aroma of the grill serving burgers and dogs to all comers, and the rock and roll music. The grill, the music, and

Steak Of Life

Back to Beef

From Brian D. a KC Chiefs Tailgater

This is an Arrowhead tradition since 1999 and can be found at every Chiefs home game. The act of tossing meat amongst friends is rumored to bring eternal life. To date hundreds have eaten the Steak of Life but not one has passed away.

Ingredients-
1 single 1.5 lbs inexpensive steak

Marinade-
1 black and white printed photo of either Jan Stenerud or Christian Okoye
Red wine vinegar to taste
Worcestershire to taste
Cheap red wine to taste
Cheap bourbon (preferable Ten High) to taste

Preparation/Cooking-
Combine liquid ingredients in Tupperware with steak. Add photo of KC Chief Legend. Allow at least 4 hours to marinade to allow the Ghosts of Chiefs Past to fully penetrate the meat. Once at Arrowhead (preferably lot C7), light the charcoals and allow them to heat up. Very important, do not use a gas grill. Cook the steak for approximately 4 minutes a side.

To Serve-
One Chiefs fan takes the steak off the grill and yells "Steak of Life!" followed by one large bite. The first Chiefs fan then throws the steak in the air into a large group of frenzied Chiefs fans. The steak is caught, or picked up off the ground/vehicle, another bite is taken and the steak is again thrown into the air. This routine continues until the steak is finished. One popular method of catching the steak is with the mouth. However, this requires tremendous focus. Clean up with baby wipes.

Turkey Kraut Burgers

Back to Chicken & Turkey

from Krauthead Tailgater of Green Bay

Ingredients:
1 lb lean ground turkey
1 can (14.4 oz) Krrrrisp Kraut Sauerkraut, divided, drained*
1/2 cup sliced green onions, divided
1 tablespoon chopped pimiento
1 egg white, beaten
2 tablespoons Dijon mustard
1/2 cup shredded reduced-fat Cheddar Cheese

In mixing bowl, combine turkey, 1 cup sauerkraut, 1/2 cup onions, the pimineto, egg white and mustard. Shape into size 4-inch patties. Broil 6 inches from heat for 11 to 13 mintues, or until meat is no longer pink, turning over once. Combine remaining sauerkraut, onions and the cheese. Top patties with mixture. Broil 3 to 5 minutes, or until cheese melts. Serve on hamburger buns, if desired.

Notes: Rinsing sauerkraut prior to draining removes approximatley one-half of its sodium. 6-servings

The Steel Curtain Buffalo Chicken Twist

Back to Chicken & Turkey

2 lbs. of boneless chicken cutlets (thin slices)
1 TBSP garlic
1 TBSP paprika
salt to taste
red hot or Tabasco sauce to taste

Preparation: Soak cutlets in red hot or tabasco overnight before the big game.  Mix garlic and paprika in sauce.

Cooking: On the grill, start chicken on a medium to high setting.  Keep on adding red hot or tabasco, everytime you flip the cutlets.  For the twist: Add more garlic,and a drop of beer while cooking.  AND......get ready for the game.

From Michael P., Michigan Tailgater

Marinade
3 large garlic cloves (or spoonfuls of diced garlic from a jar) 1-2 jalapeño chili peppers (without stem)(2 makes it nice and spicy)
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper

QUESADILLAS
3 boneless, skinless chicken breasts
1 large red onion, cut into 1/2-inch slices
Extra-virgin olive oil
2 cups (1 bag) Monterey Jack cheese (I use the jalapeño pepper kind from Kraft)
4 flour tortillas (10 inches)
1 cup tomato salsa
Sour cream
Chipotle sauce (I buy a pre-made Chipotle garnishing sauce)

Pre-game:
To make the marinade: Blend all the of ingredients in the marinade recipe in a blender until it forms a paste-like liquid. Put chicken and paste into a plastic bag and marinade overnight. I also slice the red onion into thick slices and wrap it in plastic wrap to save time at the game.

Game time:
Lightly brush or spray the onion slices with olive oil. Grill the chicken and onions over medium heat until done. Remove the chicken and onions from the grill and allow to cool. Cut the chicken into slices and the onions into quarter-inch pieces.

Evenly divide the chicken, onions, chipotle sauce, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until grill marks form and the cheese has melted (usually about 5 minutes), turning carefully once. Allow the quesadillas to cool briefly before cutting into wedges. Serve warm with the salsa and sour cream.

Guaranteed to be one of your tailgating favorites and to spur many, many requests for the recipe! Best to enjoy with a beer and a Wolverine win!!!

I live in Chicago, but drive to as many Michigan games as I can all over the Midwest and fly to all the bowl games. Tailgating is half the fun. It's nice to see all the different stadiums, but no place is anywhere near as good to tailgate as across from the Big House with friends. We start off every tailgate with either Wolverine cider (in cold weather) or mimosas (in warm weather), and finish with my variations of recipes found on tailgating.com....all of which are HUGE hits with my friends and whoever is lucky enough to park next to us.

Michael P.
Michigan Tailgater

From Dawn M. a San Diego Tailgater

Makes 6 servings.

This is a Southern California version of sweet & sour chicken, marinated and grilled with a little extra spice. For maximum team karma you should use locally-grown, organic ingredients, utilize recyclable products, and leave no footprints in the parking lot.

To make the marinade, finely shred the zest from the citrus ingredients, then squeeze the juice from each fruit. In a shallow dish just large enough to hold the chicken in a single layer, stir together the citrus and remaining marinade ingredients. You should set aside about 4 tablespoons of the marinade to glaze the chicken while grilling.

Flatten each chicken breast to an even thickness of about ¾ inch (a good way is to gently pound chicken in plastic wrap). Season the chicken on both sides with salt & pepper. Add the chicken to the marinade and turn to coat both sides. Cover and refrigerate, turning occasionally, for 1-4 hours, or as long as it takes to get to the tailgate and get set up.

Grill the chicken over the hottest part of the grill, turning once or twice and brushing with the reserved marinade, at least 5 minutes per side. Turn the chicken to obtain a criss-cross effect on each side.

Serving Option: I usually serve cut into lengths, with fresh cilantro, homemade salsa and/or guacamole, black beans and flour tortillas, warmed on the grill.

A little good Southern California Karma never hurts anyone. This recipe is healthy enough to offset the first 2 margaritas....GO CHARGERS!!!

Jamaican Jerk Chicken

Back to Chicken & Turkey

By: Harry K. - Philadelphia Eagles Tailgater

3 Red Onions
3 cups Green Pepper
2 TBSP Cayenne or Habenero Pepper
1/3 Cup Ginger Powder
1/3 Cup McCormick's Caribbean Jerk Seasoning
1 TBSP Cinnamon
1 TBSP All Spice
1 TBSP Nutmeg
3 Cups Extra Virgin Olive Oil
1 1/2 Cups White Vinegar
1 1/2 Cups Soy Sauce

All of the above is mixed in a blender.  After mixing, I place several pieces of Boneless-Skinless chicken breast in a large freezer or sandwich bag or bags, place in some of the marinade and refrigerate overnight.

When grilling, I wait until approx. 5 minutes before the end of the cook, cut the chicken into strips or cubes and then baste, baste, baste! the messier the better and the aroma is the best in the world! wait until you taste it!

I have been an Eagles season ticket holder for 3 years now, but have been going to the games for the past 9 years! in that time frame I've only missed 10 games.  Nothing beats the passion of the Philadelphia Eagles fans, they are football smart, like hard working football players who give their all and have some of the best tailgate parties around.

We always have at least 4 of us go to every home game and from going down for so long have met other tailgaters.  We save each other parking spots and usually have one big tailgate! sharing food and the love for the Eagles!

Coleman NASCAR Team Challenge Winner!

4 packages of Perdue chicken tenders
Marinate in fat free zesty Italian dressing (1 large bottle)
2 bags of hot and crusty Pepperidge Farms hard rolls. 
Cut the center out of each hard roll but don't go through the bottom. Make a boat out the rolls. 
3 cups of celery chopped finely
1 medium onion chopped finely (I use a food processor)
4 tablespoons of Duke's mayonnaise
Salt and pepper to taste
Mix celery, onion and mayo together
Grill the chicken and then add to mixture - cut up chicken into fine pieces before adding to mixture and pepper to taste.
Fill each roll and top with provolone cheese.
Place rolls in a lightly buttered pan and place back on the grill. 
Melt cheese and brown the rolls. 
Serve hot. 
Serve with the grilled tomatoes and a glass of wine. 
Makes 18 rolls

From David, Chief's Tailgater Bar & Grill

Ingredients
2lbs boneless skinless chicken brest-thin
4oz of hot n spicy butter marinade (inject with meat injector)
½ tsp cajun seasoning
½ tsp Stub's spicy meat rub
¼ tsp garlic powder
1 jar salsa, hot or mild
2 red peppers, quartered and seeded
2 yellow peppers quartered and seeded
1 large onion chopped into ¼" pieces
8oz Colby Jack jalapeno cheese
8 large torilla shells

Night before the game
Take each chicken breast and inject with a little marinade.  Then take your cajun seasoning, garlic powder and Stub's meat rub and coat chicken really good.  Place in a glass bowl and cover in refrigerate over night.

Gameday
Get your grill ready!!!  When coals are hot move them to the outside edge of the grill.  Cook chicken and veggies about 15-20 minutes. Take off grill and slice into thin strips.  Place 4 tortillas in the middle of the grill.  Heat for about 3 minutes. Remove from grill. Cover 2 of the tortillas with cheese, salsa, chicken and veggies. Place other 2 tortillas on top. Place back on grill.  Heat until cheese is melted.

Top with sour cream and eat while drinking a cold one.

Drunk Chicken

Back to Chicken & Turkey

from the Fish-R-Man

Some of the best times in my life have been tailgating at OLE MISS football games. Here is one recipe that is definitely a winner.

Take whole chicken & wash thoroughly....pat down with paper towels.

Rub favorite spices on outside of chicken......

Fire up grill and wait until coals are good& hot.....

Take full can of beer & open it and place it on grill.......

Take chicken & place the beer up the bird's cavity & sit on grill.

Should look like the chicken is sitting straight up.....

As chicken cooks, beer will absorb into chicken.......

It's done when meat begins to fall off bone......

Enjoy it & GO REBELS.......

Who Dey Meatballs

Back to Beef

from Jason a Bengals Tailgater

A game day staple, these meatballs are easy to prepare ahead.  Who dey think gonna beat them meatballs?  Nooooobody!

Ingredients:
1 lb. Mild pork sausage
1 lb. Lean ground beef
½ cup seasoned breadcrumbs
2 eggs, lightly beaten
¼ cup milk
½ cup finely diced Vidalia onion 
½ teaspoon each - salt and pepper

Combine all ingredients and shape into 1 ½ inch balls. Place on a lightly greased jelly roll pan or cookie sheet. Bake at 375° for 30 minutes, turning after 15 minutes.

Sauce:
½ cup apple jelly 
¼ cup spicy brown mustard
¼ cup whiskey (I use Canadian Club)
1 tsp each- Worcestershire sauce and Tabasco sauce

Combine sauce ingredients in a large skillet or wok over medium heat. Cook for one minute, then add meatballs and cook for 5 more minutes, stirring to make sure they all get coated.

Here's a Tip: I find the best way to store these is in a disposable foil casserole dish (about $1-2 dollars at the grocery store).  You can put them in the fridge overnight, then just toss the foil dish right on the grill on Sunday.  They reheat in about 5 or 10 minutes. Serve with pretzel sticks (tastier than toothpicks, and no splinters!).  Now you're ready to cheer the Bengals on to victory. WHO DEY!

Check out www.roachII.com for more information on Bengals Tailgating!

Yurgers

Back to Beef

From Brett Y. a Giants Tailgater

This is the recipe for the New and Improved Yurgers as it took a little while to perfect the recipe. I had to listen to everybody's thoughts before perfecting them.  The Commish tried these last year at Giants Stadium and had cheese hanging from his beard. Good times!!

To yield about 15 good size burgers this is what I use:

2lbs  ground sirloin
2 lbs  ground veal
plenty of chopped crispy cooked bacon
1 bag shredded Asiago cheese
1 bag shredded mozzarella cheese
cubes of Monterrey Colby Jack cheese (Kraft makes this)
minced onion to taste
a good amount of chili powder (this gives burger the flavor)
salt/pepper to taste
bbq sauce- add a little at a time while mixing all ingredients together so you don't get the mixture too wet

You can be as liberal with the cheese as you want, the more the better.  As I always say, when the cheese starts to ooze the Yurger is done. Enjoy.

Pomsey's Tips

Back to Beef

New England Patriot Tailgater Gregg from Quincy, Massachusetts

Our gang enjoys the tips in fresh French rolls (bought 7:00am day of the game) with American cheese and grilled Vidalia onion.  This recipe feeds 10 pre and post game if other main courses are served.

24 - 30 Hours before game...purchase meat, and prepare.

8 - 10 lbs. - Sirloin Tips, or Rib Eye cut into 2 inch cubes. Trim any excessive fat; meat needs some fat to remain juicy throughout grilling process. Cut tips and put in a large Tupperware container.

Crack a beer, and keep it in your left hand (right hand if you are a leftie) for balance if nothing else...drink liberally.

In a large mixing bowl combine:
1 1/2 cups of ketchup
8 tablespoons molasses
3 tsp Gulden's Spicy Brown Mustard or Dijon Mustard
6 tsp Soy Sauce
3 tsp Garlic Powder
3 tsp Habanero Pepper Sauce (more or less according to your friends and your tailgates proximity to the port-a-potty)
1 tsp black pepper (1 1/2 ts fresh ground)

Crack beer #2 Pour Sauce over tips, mix well so meat is thoroughly coated. Refrigerate for 24 - 30 hours.

Crack Beer #3 in anticipation of what is about to come.

At your tailgate place tips on the grill, and save the extra sauce. Grill according to your liking. For messy tips (and a messy grill) baste through out the grilling process. If you coated your tips well the day before there should be no need to baste.

South Philly Pepper Cheesesteaks

Back to Beef

From Maryann R. an Eagles Tailgater

Philadelphia minute steak meat (about 8 lbs), broken into bite size pieces
onions
peppers
can diced tomatoes
olive oil
2 large cloves of garlic
Italian Rolls
American cheese slices
Mozzarella cheese slices

In a large Dutch oven, add 3 tbs. of olive oil and 2 large cloves of garlic.  Heat oil.  Saute onions/peppers about 3 minutes.  Remove from pot.  Add steak meat to pot and cook until no more pink is showing.  Add onions/peppers and can of diced tomatoes.  Cover pot, stirring occasionally, for about 15 or 20 minutes.  Its ready to eat!  Slice  "Italian roll" and line w/slices of cheese (American or Mozzarella or both).  Top w/steak mixture.  You are now enjoying a famous "Philly Cheesesteak" .

Deep Fried Turkey

Back to Chicken & Turkey

Sandy, Colorado Springs Tailgater

Creole Seasoning:
13 oz salt
1 1/2 oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz accent

OR you can use Cajun Power Garlic Sauce

Depending on how much seasoning you want injected into the turkey depends on how much to dilute. We like alot of spices...so we will dilute about half of this mixture to a consistancy that will flow thru an injection needle. Then just inject the turkey to your heart's content!

When frying the turkey at a game you sure get a lot of spectators wondering what in the world you are doing and a lot of people just coming to see what the wonderful smell is. In any event you meet alot of different people...such as The Commissioner of Tailgating...wondering what you are doing!

Hints:

• Use a thawed turkey not to exceed 18 lbs.
• Inject turkey with Creole Seasoning (diluted with water)
• Fill turkey fryer with vegetable oil (make sure it will not overflow when turkey is put in)
• Heat oil to 350 degrees
• Cook for 3 minutes per pound plus 5 minutes more.

Philly Cheesesteak Wid or Wid-Out

Back to Beef

Recipe courtesy of da' Navy Chief from Northeast Philly

The best about tailgating and tailgating food at the Vet (now the Link) in Philadelphia is a cheesesteak.  It's too much trouble to cook them at the stadium so we stop at either Pat's or Geno's in South Philly.  They're across the street from each other at 12th and Passyunk.  People line up hours before a game to get a "cheesesteak wid" (with onions) or a cheesesteak wid-out (hold the onions).  We get 'bout a dozen of 'em and head to the parking lot before going in to watch the Iggles play.  If you really want to make 'em though, here's the recipe:

10-inch Italian roll
6 oz. chipped eyeroast or choice round
5 slices of white American cheese or Provolone or
3 oz. Cheese Whiz
2 oz. chopped onions
1 oz. olive oil

Partially freeze the roast, then slice as thin as possible about 1/16 of an inch.  Fry onions in olive oil.  Add the meat.  Chop it up as it is cooking.  If you are using real cheese, mix the meat and onions together in a mound.  Lay the cheese on and just before it starts to melt, lay the roll on top.  Let cook for about 15 seconds and flip the whole thing over.  If using Cheese Whiz, still mix the meat and onions, but slab the Cheese Whiz all over the roll.  Some people like to "gut" the roll" (pull out the bread).  Not as chewy, but not as messy either.  Still other people like fried mushrooms, green peppers, or pizza sauce.

Patriot Steak Tips

Back to Beef

Phil in Norwood, Mass.

Ingredients
1 1/2 pounds of quality steak tips
one cup creamy italian dressing
one cup italian dressing
one cup barbecue sauce

Directions
(all done the night before the game) trim most of the fat from the tips and beat them with a mallet to tenderize them cut the steak tips into one and a half or two inch cubes pour all dressing into a large food storage bag put steak in the food storage bag with the dressing and shake vigorously marinate the tips in the refrigerator over night

IN THE PARKING LOT take tips out of the bag and throw all of them on a large grill and simply grill to your liking! This is a "secret" recipe from our local sports bar in Norwood, Mass; please don't tell anyone!

TAILGATING ANECDOTE
We have had Pats tix for the past seven years and we tailgate every Sunday/Monday.  We arrive at the game four hours prior to kick off and unload the truck.  We begin with bloody Mary's, mimosas, beer, and a large egg and cheese scramble.  Next we move on to your basic BBQ marinated chicken breasts, our famous patriots steak tips, kielbasa marinated in grape jelly (it is delicious, although it may not sound it), baked chicken wings, and the like. after a few beverages we begin to dance and sing to the stereo/CD player. we have large speakers atop our truck. we all have a great time, and just before we head into the stadium, we huddle for a "what time is it?" "GAME TIME, HUH!" chant. pats tailgating is fantastic.

Husky Steak Bites

Back to Beef

From Brian K. a UConn Husky Tailgater

The night before the game combine:
steak
A1 sauce
Tabasco sauce
lime juice
crushed red pepper

Cook with peppers and onions to your liking with preferably cold beer in hand.

Superbowl Burgers or Hog Burgers

Back to Beef

from John in Richmond, Virginia

These are called "Superbowl burgers" or Hog Burgers for the Redskins.

Ingredients-
Ground beef 80/20
Salt, Pepper, Balsamic Vinegar, Garlic powder, extra virgin olive oil.
English Muffins
Provolone cheese
Tomatoes
Mayo and Ketchup

These burgers must be cooked in a saute pan. They can't be grilled or the flavor will be lost.

Mix up one package of ground beef along with salt and pepper. Mix. Then put 2 tablespoons of extra virgin olive oil in mixture along with 1 tablespoon of balsamic vinegar and a couple shakes of garlic powder. Mix again and set in fridge for 4 hours at least. Take out and make 3 decent size burgers.

Cook in saute pan for 4-6 minutes per side on medium heat. A minute or two before completed, please place tomato on top of each burgers and place one slice provolone cheese on top of tomato. Heat until cheese is melted. Heat up English muffins for a couple minutes in oven around 300 for 5 minutes or so. Cover English muffins with mayo and ketchup and place burger on each. Enjoy!!!

Herky's Famous Fire Sticks

Back to Beef

There is nothing better than watching the sun rise over historical Kinnick Stadium on a crisp autumn morning in the heartland. We love our Iowa Hawkeyes and we love our tailgating. We make everything at our tailgater from scratch, including the beer! Here's one of our breakfast favorites:

1 1/2 lbs. sirloin steak
3 beef bouillon cubes
1 tablespoon water
3 heaping teaspoons cayenne pepper
1 teaspoon black pepper
1/2 teaspoon Kosher salt (regular salt works as well)
2 tablespoons vegetable oil

The night before:

Cut the steak into 1/2 inch cubes. In large bowl, crumble bouillion cubes into water and stir until a thick paste is formed. Stir in cayenne pepper, black pepper and salt. Add the meat and toss thoroughly to coat. Skewer meat onto wooden skewers, place in plastic container or gallon sized freezer bags and place in cooler.

At the game:

Heat the grill, brush some oil on the fire sticks, brush remaining oil on the grill using paper towel and tongs. Place sticks on grill and and cook 2-3 minutes per side. Serve before sunrise with a cold beer and a cast iron stomach. Go Hawks!

Giant's Flank Steak

Back to Beef

Andrea from South Jersey

MARINATE:
1 flank steak (poked w/ a fork about 100 times, w/ shallow cross-slits cut in both sides)

OVERNITE IN:
soy sauce
minced garlic
black pepper (I always used fresh cracked)

GRILL:
brushing w/ a Teryaki BBQ Sauce.  Remove while still rare.

VERY IMPORTANT: cut very thin slices @ an angle.  Toss on a steak roll.

ENJOY!

I love the Giants!!!  I hold season tickets and tailgate up in the Meadowlands at each home game.  I am always looking for new recipes since, being the only female in the lot, I prepare most of the food.  It's always quite a challenge because one of the guys doesn't eat condiments....so anything with mustard, ketchup, etc...is out.  Another guy will eat only hamburgers and hot dogs.... how boring does that get!?  Most of the time I have to make something up and just not tell them what's in there... and cross my fingers they don't pick out any of the distinct flavors of whatever it is they don't like.

Easy Brisket

Back to Beef

From Brad T. a Kansas City Chief's Tailgater

I have fix this for most of the Chiefs games that I have gone to and hardly any comes home.

Take a whole brisket and trim to about a 1/8" fat cover. Season the brisket with salt, pepper, garlic powder, and Cajun spice. Take brisket out and grill until rare. If it chars that is ok. When this is done, the brisket should be taken off the grill and placed on a cutting board and sliced about a 1/4" thick and placed in a foil roasting pan.

The brisket is ready to be steamed at this point.  Slice onions and green peppers to mix in with the meat. Add liquid smoke, garlic powder and Frank's Red-Hot Sauce to taste along with a can of beer. Then add spicy V-8 juice to pan. Place back on the grill and steam for 3 hrs checking fluid level periodically.

We are there when the gates open and after set-up this pan is the first thing back on the grill to finish steaming another couple of hours. The only complicated thing about this is to watch the salt because every time you add the V-8 juice it seems to add alot of salt to the mix,

Usually serve on bun.

Eagle Steak

Back to Beef

From Kevin Gibons a Philadelphia Eagles Tailgater

I've been tailgating at Eagle games for many years, one of the things my group does is to use a theme based on the visiting team...ie. if it's Miami we would use a fish theme..when the Cowboys play the Eagles the theme is beef. This is a very successful recipe I have used called "Marinated Flank Steak".

2 flank steaks about 2 1/2 lbs.
2/3 cup of soy sauce
1/2 cup McElhenny Pickapeppa sauce or some other brand of sweet slightly hot pepper sauce
1/3 cup Worcestershire Sauce
4 tblsp dry red wine
4 tblsp red wine vinegar
2 1/2 tbsp dark brown sugar
2 cloves minced garlic
2 tblsp A1 Steak Sauce

Mix all ingredients [except the steak] into mixing bowl and then pour

over the steaks for at least 24 hours but two days would be better. Remove the steaks [but save the marinade] and grill over hot coals till done about 5 minutes a side. Meanwhile bring to a boil and reduce the marinade in a sauce pan by about 1/3. Let the steaks rest 10 mins or so cut on the grain and serve with reduced sauce poured over. We bake potatoes and spoon some of the sauce on these as well...then its off to the Vet.

Cow Patties

Back to Beef

From the C and C Tailgate Party in Dallas, Texas

INGREDIENTS:

5 pounds ground beef
1 pound Chorizo (Mexican Sausage)
14 Ritz type snack crackers (broken into small crumbs)
3 large Eggs
1/2 medium onion, finely chopped (optional)

Place all ingredients in a large bowl (including the onions if you are using them). Mix well, using your hands to knead the ingredients together (you're going to have to get down and dirty with this one - Texas style!!!). Once all ingredients are mixed together, form into hamburger patties. Prepare as you would any other hamburger. Makes 10-13 patties, depending how big you make them. This recipe can easily be doubled.

TIP:  I find that if you prepare the patties the night before the tailgate, it is not only more convenient but it also allows the ground beef to absorb the flavor of the Chorizo (kind of like a marinade). If you do use onions, make sure they are finely chopped because if the onion chunks are too large, it makes it difficult to form the mixture into patties. The same goes for the crackers- make sure they are crushed into very small crumbs. I put the crackers in a bowl and crush them with the bottom of a drinking glass or coffee cup.

Enjoy!!!

About us: We are the C and C Tailgate Party from Dallas, Texas. The C and C stands for Campos and Chavez. We are diehard Cowboys fans. This is our third season tailgating and we even had a sign made and sponsored for us by Miller Lite. We usually park where all the trolleys, tour buses, etc. drop people off, so we are usually either cheering along with our fellow Cowboys fans or giving the other teams' fans a hard time (all in good fun, of course).

Burger Bacon Dogs

Back to Beef

From Bruce in Keystone Heights, Florida
I represent the University of Florida Gators and I bleed "Orange and Blue"!

Ingredients:
1 pound of hamburger
1 pound of thin sliced bacon
8 hot dogs (the real deal, no cheap ones!)
4 slices of cheese(split the slices of cheese in half)
1 egg
16 toothpicks
Tin Foil Wrap

Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties.

Spread out your bacon with every two slices being about 2 " apart.

Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog.

Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty.

Place this carefully at the ends of your bacon, which should be spaced 2 " apart....(2 slices of bacon per burger-dog), carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks.  NOTE: Leave each toothpick exposed on one side or the other in order to remove them after cooking.

Wrap your burger-dogs with tin foil and place on grill over medium heat, but do not place directly over flame. Cook for half-hour and then CAREFULLY remove foil from burger-dogs (HOT JUICE-Be Careful!)

Place burger dogs back onto grill for browning.

Serve with any condiments by itself or on a large Hoagie Roll - Awesome!!!

BBQ Pulled Beef

Back to Beef

from Kyle, an EAGLES Tailgater

5-6 lb. of beef chuck roast
3 carrots, chopped in large chunks
1 large onion, quartered
2 bay leaves
4 large garlic cloves smashed
2 ribs celery, cut in large chunks
1 large bottle of favorite BBQ sauce, I use Sweet Baby Rays spicy Honey

In a large stock pot add all ingredients except the BBQ sauce, and just cover with water.  Bring to a boil, then cover, and turn down heat to a simmer.  Let beef simmer for about 2 1/2 hours, or until meat begins to fall apart easily. Remove meat from pot reserving the cooking liquid.  Let cool briefly, then begin to "pull" the beef with 2 forks, resulting in a shredded beef.  Add the pulled beef to a large bowl. Add BBQ sauce, and enough of the cooking liquid to give the beef a "cole slaw" look.  I add about 1 cup of the cooking liquid along with the BBQ sauce.  I then place the beef in a foil pan so it can be heated up on the grill, and serve on toasted hamburger buns. It is the best! Enjoy!

GO EAGLES!

Morgan's Sweet Ham

Back to Pork

From New England Patriot's Tailgater

One pound ham (any kind will do ---- ham steaks work best)
----- cut into strips
One cup brown sugar
One stick butter

In a saucepan melt butter over low heat, add sugar stir slowly until sugar melt and becomes a thick sauce. Drop ham strips in and completely cover. when meat has cooled store in fridge over night. On a hot grill caramelize the ham and enjoy.

GO PATS!!!!!!!!!

Beer Brats

Back to Sausages, Brats & Dogs

Lee and Mimi from Lincoln, Nebraska

That's Husker Country...Corn...BIG RED...Tailgaters!!!

Place you Brats over charcoal, low heat. Of course you have poked holes in them. Turn them frequently.

While they are grilling, heat enough beer to cover Brats in the container. Keep grilling until Brats get shriveled up. At this point place the Brats into the hot beer and keep hot, never boiling. When the Brats reconstitute, that is swell back up, drain and enjoy your favorite way.

I go all the way and use a good quality dark beer but, any beer, except light, will do. You can do this with Italian sausage but reconstitute in a dry red wine. ENJOY!

The GrillMaster's Brats

Back to Sausages, Brats & Dogs

Julie & David in Edwardsville, IL

This is a tip shared with me via The GrillMaster, circa 1997 Champaign Illinois.

Put raw brats on the grill for about 5 minutes per side.  They won't be done, so put an aluminum bowl, filled with Old Style Beer (Chicago Touch).  Boil your half cooked brats for 10 minutes.

DE-LICSH!  I know it that sounds backwards, but TRY IT!

Green Bay Kielbasa

Back to Sausages, Brats & Dogs

Vincent and fellow tailgaters from Hofstra University in New York

Now traditionally, I've always used my uncle's concoction of a sauce for the Green Bay.  This dates back to college, where this delight of a sandwich was created at 5am one summer morning when a friend of mine and I returned from a night out in Buffalo. Originally, we fried this sucker up on a range stove 
and iron skillet- it tasted fantastic, and since then it's moved to the BBQ.

Hillshire Farms Kielbasa (any variation)
White American cheese, sliced and NOT processed!
long French bread, hard style without seeds
special BBQ sauce, ours is a proprietary blend mixed up by my uncle, prepared in the summer, settles in time for the fall.

Stoke up the grill; old fashioned briquettes are favored as we're purists here. Take the Kielbasa link- split the horse shoe in half so you have two lengths. take the links and split them up the middle- wing out length, but keep it together so it could fold.

After a couple of minutes on the grill, place the white American slices in the folds of the kielbasa. let them melt a little.. add the special sauce on top.

Cook the sausages a bit, let them brown and the cheese melt. baste the links 
with some more sauce.

Split open the French bread. you may add some sauce so the sausage sits on a bed of it.

CHOW DOWN!!!

Wisconsin Beer Brats

Back to Sausages, Brats & Dogs

from Nick C. in Green Bay, WI

1pkg Brats (prefer Johnsonville or Usinger's brand)
6-8 cans of the cheapest beer you can find but still stomach to drink (so you can drink the rest of the 12 pack) I prefer Blatz
1 chopped white Onions
3-4 Tablespoons of butter
inced Garlic or Garlic Powder

On the stove in a pot, add the cans of beer, 3/4 chopped onion, minced garlic (add to your liking), and the butter. Turn on low/medium heat. Add the brats and make sure that they are fully covered by the liquid. If they are not covered, add more beer.

Simmer on low to medium heat for 1 hour minimum. (do not boil).

Heat the charcoal grill.

Take the brats from the beer mixture and cook them on the grill turning them frequently until they are golden brown .. In the mean time continue to have the beer mixture on low heat.

Once the brats are done cooking, place them back in the beer mixture until you are ready to serve.

Serve them on a hard roll or hot dog bun. Top with mustard, ketchup, and raw onion (left over from what you cut)

Go Badgers, Packers and Brewers!

Pro Bowl Kielbasi

Back to Sausages, Brats & Dogs

from John in Springdale, PA

Ingredients:
3 lbs. Kielbasi
2 Can of Chunk Pineapple
1/4 cup of brown sugar

Cut kielbasi into 1/2 inch slices (like a thick quarter (25 cents)). Boil and drain.  Place the kielbasi in a pot or kettle with two cans of pineapple chunks (in juice) and 1/4 cup of brown sugar. Stir and let simmer ... stirring occasionally ... until it comes to a  boil. Once it boils, take it off the flame and serve...but I've found that it is better if it is left in fridge overnight (like spaghetti). Enjoy!

It makes enough to feed 4 hungry guys, or 6 to 8 guys as a supplement to hamburgers and hot dogs, or one fat guy from Springdale. (that's his line not mine)

Bacon Wrapped Chees Sttuffed Brats

Back to Sausages, Brats & Dogs

from Carrie O...in Florida!

I run the tailgate for the 1270 WFLA Seminole sports pre-game show, so I have to do it up right as a role model for others. We have the best time just grilling and cheering on our noles. Attached is a the most popular item I have ever made and is hands down my most asked for recipe.

INGREDIENTS
6 cans of Beer
Package of Bratwurst
1 sweet or yellow onion (sliced)
1 Package of bacon (Not-cooked)
1 block of cheddar or Monterey jack cheese (I use the pepper jack) sliced in 3inch long ½ thick chunks
Package of hot dog buns or hoagiesToothpicks

Step 1- Boil Brats and onions in Beer. Drain and let cool

Step 2- Slice Brats open scoop out part of center for room for cheese. Add cheese in and close the Brat.

Step 3- starting on the end toothpick a piece of bacon and then wrap around brat to the other end securing with another toothpick

Step 4- Drain the leftover onion and place in a foil pouch

Step 5- Grill Brats on open rack flipping until bacon becomes fully cooked. (The brats were previously cooked so you just want them to be hot. Add the foil package of onions to the grill to re-heat

Step 6-Serve Brats on Bun with onions and a dab of mustard (optional)

Pammy's Sweet 'N Sour Smokies

Back to Sausages, Brats & Dogs

Sauce:  for every 1 cup of "Welches" grape jelly, add 3/4 cup of "Frenches" mustard......(make your own amount).....heat in a sauce pan until hot.

Now pour sauce into a crockpot and add "Little Smokies ".  Let simmer on low until hot.

Easy and quick...people love them!!!!!!

Bob's Sack'um Dogs

Back to Sausages, Brats & Dogs

From Bob M. a Jacksonville Jaguar Tailgater

2 packages all beef hot dogs (your choice of brand)
4 Baking potatoes, cut into 1/2 inch dice
3 Green Peppers, sliced into 1/4 strips
2 Sweet Onions, sliced into 1/4 inch thick rounds
8 Italian hoagie rolls
oil for frying
Salt and Pepper to taste
Grainy Mustard, optional

Heat oil in a pot or fryer to 350 degrees.  Cook potatoes until golden brown about 10-12 minutes.  Drain onto paper towels and set aside.  Fry peppers and onions for about 2-3 minutes, drain onto paper towels and set aside.  Slice each hot dog down the middle without cutting all the way thru. Fry hot dogs for about 2 minutes.  Put hot dog on hoagie roll and top with potatoes, onions and peppers.

Serves 8.  Enjoy!!

These should be good all by themselves but you can add a spicy mustard if you desire and of course some cold, cold beer to wash'em down.

Go Jags!

Here is a tailgating treat for all our four legged friends at the games.

4 1/2 cups whole wheat flour
3 cups of crushed crackers
3 cups of corn meal
3 1/2 cups of beef broth
1 cup of crushed red pepper
3 tablespoons of chili powder
1 cup of oil
2 eggs

Mix dry ingredients then add wet ingredients. Mix until a dough forms, if dough is too stiff add more broth. Roll out dough on a floured surface (cut with sports shaped cutter). Bake in a 350 degree oven for 15 minutes or until golden brown. These treats are easy to pack and last for a long period of time. This recipe will make enough to feed all your four legged friends at the games.

From Chris

We love to tailgate. We do it several times a year at football and baseball games. We have 2 recipes that we use most often. Every year we go to the Bears vs Packers game. Since Chicago is known for Chicago Dogs, and in Wisconsin they have great sausage, we make a whole pot of goods.

We usually get several jumbo hot dogs, bratwurst, itallian sausage and even cheese filled sausages. We put them all in a big stock pot. Then pour in a few beers, 2 chopped onions, tablespoon of black peppercorns, and some salt and ground mustard. We put the pot on the grill and cook for about 25minutes.

Meanwhile we either use an empty soup can, or make a tin foil pan. Fill them with chopped onions, red and green peppers, and mushrooms. Throw in some butter and cook until soft.

When the meat is almost done we remove the pot and then take the sausage out and finish them on the grill so they get a nice char. Then we toast our buns, and have sausage with all the fixings.

Before we started our meat, we start the side dish. All we do is cut up several potatoes in slices. We like red potatoes. Put them in a tin foil packet with chopped onion, fried and crumbled bacon, and some more butter. Fold the packet closed and put right on the coals. Turn every 10-15 minutes. takes about 40 minutes.

We also peel ears of corn. Rub the outside with butter and salt. Then wrap the corn in tin foil and put right on the grill. Cooks in about 20 minutes, and ready to eat. Butter cooks right into the corn.

No diets allowed at this feast. Enjoy!!

Texas Style Pork Poppers

Back to Pork

From Damon Whatley in Wichita Falls, Texas

Ingredients:
1 Pork Tenderloin
Can or Jar of Sliced Jalepenos (Keep the Juice)
Bacon Strips
1/2 large bottle of Zesty Italian Dressing (Kraft, etc.)
Worcestershire
Liquid Smoke
Green Tabasco
Lawrey's Season Salt
Lemon Pepper
Garlic Salt
1 box of wooden Toothpicks or skewers

These make for great appetizers or main dishes if you can handle the heat.

Slice the tenderloin into 1/2 inch thick medallions. Cut bacon strips in half (5 inch strips). Place 1 to 2 jalapenos in the middle of each tenderloin medallion. Fold the medallion over to enclose the jalapenos and then wrap the 1/2 slice of bacon around the pork. Run the skewer or toothpick through the middle securing the bacon around the pork. A skewer will hold 5 or 6 poppers, where a toothpick will hold only one.

Lay the poppers in a large pan and coat them with italian dressing and left over jalapeno juice. Liberally sprinkle Worcestershire, liquid smoke, and green Tabasco evenly over the poppers. Apply Lawry's season salt, lemon pepper, and garlic salt evenly. Flip or mix the poppers to make sure they are evenly coated on both sides. Marinate from 2 to 24 hours in the refrigerator or cooler.

At the game, fire up your grill and place poppers directly over the hot coals. Be careful bacon will flame up so keep the lid closed or have a water bottle available. Cook until done, usually 20 minutes, flipping once or twice. These also cook well in a smoker after about an hour or so at 250 degrees plus (mesquite wood or hickory is best). When ready, grab a cold drink because you'll need it, and serve!

These are a hit at every party and event we've ever been to, and I never have leftovers!

Roast Pig

Back to Pork

From John A. a WVU Tailgater

You take a whole clean pig and stuff it with the following ingredients: Fruits of choice (pineapples, oranges, apples, etc.), onions, brown sugar, all types of peppers, & spices of choice. You then take this good piece of meat and work it all night. Marinade every two hours.

{webgallery}{/webgallery}

Recipe Compliments: Da Superfans...Jacob M. from Chicago

After eating this you can actually feel your heart beating slower

Ingredients:
1 Large Kosher Hotdog
1 Large hand rolled Hamburger Pattie (Diameter should equal hotdog length)
4 Strips of Thick Cut Bacon
4 Pieces of milky, soft, white cheese (provolone or mozz work great)
1/2 Cup of your Favorite Chili
1 Large Hoagie Roll
1 Fried Egg (cooked sunny side up)

Slice your hotdog about half way through, the entire length of the hotdog.  Insert 1 piece of cheese, bend or fold as necessary.  Roll out hamburger ensuring it will encase the cheese dog.  Lay 2 pieces of cheese on hamburger, place cheese dog on cheeseburger pattie and roll it up, like a good cigar.  Lay out 4 strips of thick cut bacon.  Lay remaining cheese on top of that.  Pace the burger/dog on top of that and roll it up again (might need toothpicks to get it to stay in place).

Wrap the BBCD in aluminum foil and place on a covered grill for about 40 minutes, for the last 5 minutes pull off the aluminum foil, and brown it up on the grill (it burns fast due to the bacon).

After it is cooked, heat your chili in a sauce pan.  Place the BBCD in the hoagie roll, and apply chili over the top.

Fry your egg in a saute pan (I sometimes do this and the chili in a pan on the grill), then place egg on top of BBCCD

Enjoy with a good quality beer.  I don't recommend moving very much, during or after eating...GO BEARS!

Burgerloos

Back to Pork

From Kevin Kinchen in Richmond, South Carolina

1 large egg yolk
1/4 cup prepared mustard
salt & pepper to taste
1 cup diced yellow onion
1 lb. ground pork
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 tsp. mayonnaise (optional)

1) Blend egg yolk, mustard, salt and pepper together until fluffy.
2) Add diced onions and ground pork. Blend well.
3) Divide mixture into quarters and shape into 4 Burgerloo patties.
4) Cook patties on grill over medium heat, about 15 minutes for medium-well.
5) Place cooked patties on hamburger buns adding lettuce, tomato and (optionally) 1 teaspoon mayonnaise or serve platter style open-faced.

4 servings.

Boneless BBQ Pork Chop Sandwiches

Back to Pork

Recipe compliments of Da Superfans...Jacob M. from Chicago

Here is an awesome super easy Bears recipe for Porkchop sandwiches.

Necessities:
* Some nice thick boneless Pork Chops
* One bottle of your favorite BBQ sauce (I like Kenny's)
* One bottle of WishBone Italian Dressing
* Some nice thick Hoagie Rolls or Kaiser Rolls

Instructions:
The night before the game, take the pork chops and poke holes in them with a fork, then place them in a sealable pan.  Pour in the Italian Dressing, the dressing should cover the chops.  Let them sit in the dressing until you are ready to grill them, at least over night.  When you are ready to grill, take out of the marinade, and place on the grill, they should only take about 2-3 min. per side.  Next, LET THEM SIT FOR 10 MIN. away from the heat, but in a warm place.  This is as important as cooking them, the juices must re-disperse throughout the meat.  Finally smother in BBQ sauce, and place on your roll...they are UNREAL... enjoy

Barbecued Ribs

Back to Pork

From LSU Tailgater

10 lbs. pork ribs
salt
pepper
Tony Chachere's Creole Seasoning
garlic powder
1 cup Worcestershire sauce
7UP or beer
Favorite barbecue sauce
wood chips

On the day before cooking, place the ribs in a deep aluminum tray. Season generously with salt, pepper, garlic powder and Creole seasoning. Add one cup Worcestershire sauce to the tray. Add enough 7-Up or beer until the ribs are nearly covered. Cover and refrigerate overnight.

On the big day, allow coals to "get right." Move the coals to one end of the pit. Place ribs on the opposite end. Shut lid of pit and allow ribs to cook four to six hours. During cooking, ribs should be turned and based several times with your favorite barbecue sauce. This will seal in the flavor. Wood chips can be added to the fire anytime during cooking.

Baby Back Ribs.. Greek Style

Back to Pork

From Dan C. in Delta, Colorado, an Invesco Field Mile High Tailgater

Season with:
Season Salt
Garlic Powder
Lemon Pepper
Cavender's All Purpose Greek seasoning
Greek Oregano

To marinate, put the ribs in a pan and add lemon juice and olive oil. (more lemon juice than olive oil)
Let the ribs sit for a couple of hours or overnight.

Just BBQ them and eat...NO fancy stuff or sauce...just good taste....just eat them....  Why people need more sauce???? Greeks "don't" do sauce....

Shrimp Stew

Back to Fish & Seafood

From The Maine Lobster Fisherman: Raymie Upham, Gerry Cushman, Clayton Witham, Brett Schwab, Andy MacMillan, Rob Delfrate and Chad Upham, New England Patriots Fans and the Commissioners Pick for the All-Star Tailgating Team

Sautee (with real butter) 4 to 5 lbs. of FRESH MAINE SHRIMP (which you can get here in Maine real soon!) sautee on low heat, making sure your butter does not burn... until they are firm but not mushy (this doesn't take but very long.) Shake a good amount of black pepper over the shrimp. When shrimp are done, add 3 qts. Half & Half. Let simmer. If too thick, add a small amount of whole milk!! ENJOY!!!

This recipe should feed around 15 people. It will taste best if made a day ahead of Sunday Football! For Shrimp CHOWDAH (that's how we say it here in Maine!) cook diced potatoes with sauteed onions, and add to the stew mixture!!! ENJOY!!!

New England Patriots - Championship Mussels

Back to Fish & Seafood

From Chris H. in Chepachet, RI

Maine Boiled Lobster

Back to Fish & Seafood

From The Maine Lobster Fisherman: Raymie Upham, Gerry Cushman, Clayton Witham, Brett Schwab, Andy MacMillan, Rob Delfrate and Chad Upham, New England Patriots Fans and the Commissioners Pick for the All-Star Tailgating Team

Put in large lobster pot, half gallon of water that has been well salted. Bring water to a boil and place lobster head down, (Mary Tyler Moore will appreciate this!) Cover and boil for 10 to 12 minutes. Shake the lobster, when the antlers come right off, the babies are done!!! Use real butter only for dipping!! This amount of water should cook 15 lobsters, less lobster.....less water!

Dan's Shrimp Scampi

Back to Fish & Seafood

a staple in Parking Lot 2 at Yankee Stadium on Sundays.

2lb bag frozen E-Z Peel Shrimp (21-25 per pound)
3-4 cloves Fresh Garlic (minced)
Olive Oil
1/4 cup parsley - chopped
1 lemon
Salt, Cayenne Pepper
1 Cheap Frying Pan

At home, run cold water over Shrimp until they are unfrozen, completely peel shrimp, throw in freezer bag, transport to game in cooler over ice.

At game, Heat (about a pancake sized circle of) Olive Oil in Frying Pan. Add minced garlic once oil is hot - but not burning or frying.  Cut lemon into half, save one half. Take other half of lemon and cut into quarters, save.  Once garlic just starts to brown, throw in all of the shrimp, stir shrimp.  Keep stirring to make sure that the shrimp is evenly pink. Once all of the shrimp are opaque and pink, take off heat.

In frying pan of shrimp, add about 1+ tsp salt, juice from the 1/2 lemon and
about 2 tsp cayenne pepper. Mix.  Transfer to plate, top with parlsey, and throw the lemon quarters on the side.

Beer Boiled Shrimp

Back to Fish & Seafood

Matt an Oakland Raider Tailgater

This shrimp recipe is easy, and great for warm weather games. All you need is a camping stove, large pot, and:

2 pounds of large shrimp (don't shell them)
Six-pack of good beer (we prefer a dark ale)
1 pound kielbasa sausage
2 or 3 bay leaves
tbsp coriander seeds
salt and pepper

The night before the game...
slice the kielbasa into one inch slices. Wash the shrimp in cold water.

In the parking lot...
In a large pot, bring to a boil the beer, sausage, bay leaves, coriander seeds, salt, and pepper. Lower the heat and simmer for about ten minutes.  Dump in the shrimp and bring back to a boil. Boil for about two minutes (shrimp should turn pink.).

We like to put the shrimp on ice and serve it cold, although it is also tasty hot. Although any bottled cocktail sauce will do, we prefer to make ours at home.  Just mix together...

2/3 cup ketchup
1/4 cup horseradish
2 tbsp hot pepper sauce (less, if preferred)
1 tbsp fresh lime juice

As I said, this is easy to make, and fun to serve. We always end up giving samples to the fans near us.

Grandma Fried Falcon

Back to Chicken & Turkey

This recipe is from the FALCOHOLICS TAILGATE CREW.

INGREDIENTS:
1 - Family pack of chicken wings (18pc)
2 - Vidaila Onion or Yellow Onion
1 - 16oz. Bottle of Buttermilk or regular milk  (Buttermilk is better)
1 - Bag of Season Chicken Breader (Normal flour will work if needed.)
2 - Aluminum Trays
Vegetable Cooking Oil
Italian dressing

Rinse chicken wings and season with favorite ingredients (NO SALT IF USING SEASON BREADER).

Peel and cut both onions into rings. Mix chicken and 1 Onion together in bowl. 2nd Onion place in ZIP LOCK BAG separate.

After seasoning evenly place chicken and Onions into Zip-Lock bags, before sealing bags sprinkle Italian Dressing on chicken. Place chicken in refrigerator overnight.

Heat Oil in deep fryer. While oil is heating up, pour buttermilk into separate tray and pour chicken breader into the other tray.  Empty 1st bag of chicken into buttermilk tray, coat chicken and onions with buttermilk then transfer to chicken breader tray.  Coat chicken evenly with breader and transfer to cooking oil Repeat with 2nd bag of chicken.

Once Oil is hot put the separate onion into the oil....Let cook for about 2 min. Then add breaded chicken....

Cook chicken until golden brown and drain excess grease... 10 - 15 min...

Better than your GRANDMA CHICKEN...

Turkey In A Can

Back to Chicken & Turkey

from Buffalo

Spread aluminum foil on the ground.

Using a vertical turkey roaster, place 12-14 lb. turkey on foil.

Inject the turkey with your favorite liquid marinade OR season turkey with an all-purpose spice OR not...

Cover turkey with suitable pot.

Using 10lbs. charcoal build a mound of brickets around the pot.

Light the brickets.  (I prefer to use a butane torch.)

Once the coals turn white, cooking time is 7 minutes per pound.

{webgallery}{/webgallery}

French Peasant Bread

Back to Salads, Sides, & App recipes

An easy bread that can be made and on the table in an hour.
From Bear in Houston

Ingredients:
2 cups warm water
1 package dry yeast
1 tablespoon sugar
2 teaspoons salt
4 to 5 cups flour
1 tablespoon cornmeal
1 to 2 tablespoons olive oil
Italian seasonings


Preheat oven to 80 degrees and turn off. In a warmed bowl of water, 115-120 degrees, dissolve yeast, sugar and salt. Add flour and stir in until a ball is formed.

Knead dough a little on a floured surface. Shape into a ball.

Sprinkle cornmeal on baking sheet in at least an 8-inch- or 9-inch-diameter circle. Oil hands, pick up dough and oil the dough ball. Place on large baking sheet; a pizza pan works well.

Sprinkle dough with Italian seasonings. Cover with light cotton towel and let rise until almost doubled in bulk in the warmed but off oven for 15 minutes before taking out of oven.

Turn oven on to 425 degrees. When oven is ready and/or the bread is now doubled in bulk, bake the bread for 10 minutes. Then reduce to 375 degrees and continue baking for another 20 minutes. Makes 1 loaf.

The following are variations:

To the warm water in which the sugar, salt and yeast are dissolved, add your choice of spices - basil, minced garlic or garlic powder, onion powder or "anything you like in the bread" to complement your meal.

While kneading, add Cheddar cheese (toss in a little flour if grated, or just add store-bought shredded), sauteed onions, slightly reconstituted dehydrated tomatoes with basil, chopped bacon "or anything you like" to complement your meal. Sprinkle poppy seeds, sesame seeds or Italian seasonings, or place thinly sliced tomatoes or chopped onions or other items you might like to the top of the bread before baking.

Buffalo Chicken Wing Soup

Back to Soups & Chilis

From Heather K. Buffalo, New York Tailgater

2 stalks of celery - chopped
2 carrot sticks peeled and chopped
2-3 cups of cooked shredded chicken
1 8oz bottle of hot sauce
¼ cup of flour
8oz of shredded cheddar cheese
1 pint of light cream
1 14oz can of chicken stock
¼ cup of butter
1 small Vidalia onion diced

Melt the butter in a stockpot, add the celery, carrots, and onions. Cook until tender. Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved. Add the chicken, and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil. Add the hot sauce, and cheddar cheese when the mixture is warm the cheese will help thicken the soup as well.

Serve with crumbled blue cheese on top.

** You can play around with the thickness of the soup by using light cream or heavy cream, and also milk. Skim milk will make it quite thin, but I like mine like a stew almost!

Enjoy!

I like Dan Reeves, have recently had heart bypass surgery, so I started looking for some healthier recipes. This was one of the first that I found and was brave enough to try, it works out great especially paired with veggies.

4 c. plain low fat yogurt
1 clove garlic - finely minced
2 T parsley - finely minced
1 t. each minced thyme, oregano, tarragon
1/2 t. natural herb and spice seasoning blend ( like Mrs. Dash )

1.) Rince a long length of cheeseloth ( about 1 ft. ) in cold water, and wring out.

2.) Place yogurt in the center, wrap cloth around it, place in a strainer or colander in a bowl. Refrigerate until thick, 8-14 hours up to 24 hours. discard whey ( liquid ), unwrap cheese.

3.) Place in a mixing bowl, mix thoroughly with garlic, parsley, herbs, seasonings.

Serve with crackers or fresh vegetables.

Serves 16

My favorite tailgating story was being at home in Michigan and invited to a University of Michigan home game and being surprized with a guest invitation to join the alumni assn in dedicating the new pool complex in Ann Arbor along with lunch with the assn in the pool house, great seats for the game to watch Michigan win, and the party atmosphere. LETS GO BLUE!

From the Gumbo Pot of: Chef Dave Prows, C.E.C.

Mix all ingredients together until smooth and creamy.

6 lb. Cream Cheese
1 cup Fine diced scallions
1 ½ cups Diced red onions
3 cups Fine shredded carrots
1 Tbs. Salt
1 tsp. Black Pepper
½ Tbs. Chopped garlic

Chef Edward @ www.chefdepot.net

Yield - 1 lb.

INGREDIENTS:

8oz Smoked Fish, skin and bones removed
4 oz. Mayonnaise
2 oz. Onion, small dice
1 lg. Lemon, juiced
1 T. Fresh Parsley, chopped
1 T. Dijon Mustard
dash Tabasco Sauce
to taste Salt & Pepper

METHOD:

Peel off skin and de-bone fish, crumble into a mixing bowl. Add all ingredients and mix well, taste and adjust seasonings, serve with toast points or crackers.

CHEF NOTES:

This recipe also works well in a garnished tomato cup as an appetizer. We recommend smoked whitefish or chubs for this recipe but any smoked fish will work. Be careful with the salt, some smoked fish has a high salt content from brine.

Kelly from State College, PA

Penn State tailgates start around 8 or 9 AM and can last hours after the game is over-win or lose! We must have hearty fare to keep our strength-up, and this is a good basic...

1 can cooked chicken, shredded
1 16 oz pkg cream cheese (softened)
4 Tbls worcester sauce
pinch o' salt/pepper to taste
and any other herb you might like to throw in (to taste)
(i.e. thyme,basil,dill,sage)

This spread is SO easy and always a big favorite at every one of our PSU tailgates!

Started theming tailgates this year, by far the best was a Hawaiian theme - grass skirts on everyone, leis, loud shirts, pina coladas, the works! It was alot of fun.

Here is a tailgating treat for all our four legged friends at the games.

4 1/2 cups whole wheat flour
3 cups of crushed crackers
3 cups of corn meal
3 1/2 cups of beef broth
1 cup of crushed red pepper
3 tablespoons of chili powder
1 cup of oil
2 eggs

Mix dry ingredients then add wet ingredients. Mix until a dough forms, if dough is too stiff add more broth. Roll out dough on a floured surface (cut with sports shaped cutter). Bake in a 350 degree oven for 15 minutes or until golden brown. These treats are easy to pack and last for a long period of time. This recipe will make enough to feed all your four legged friends at the games.

Pirogues

Back to Salads, Sides, & App recipes

Raymond and Linda Reeves from Southern Miss

Ground Meat
Cajun Link Sausage (preferably Polk's Brand Sausage) - cut up into very
small pieces after cooking
Italian Ground Sausage
Cheddar Cheese
Swiss Cheese
Lee & Perrin's
Italian spices
Meat Magic
Tony Chacherie's Roux Mix
Rolls

Cook each meat separately, mixing in spices as needed (to taste) Hollow out bread. Mix meat, sausage, cheese. Use a small portion of the grease from sausage to make gravy; mix grease and Tony Chacherie's Roux Mix to make. Put meat mixture, gravy and more cheese on top in hollowed out bread and bake until bread is browned and crispy.

Note: The pirogues won a tailgating award this past spring at the Southern Miss Spring Game.

Sausage Wontons

Back to Salads, Sides, & App recipes

From Diane, a die-hard Pittsburgh Steeler Fan

Ingredients:

1/2 lb. hot sausage
1/2lb sweet sausage
1 bottle Hidden Valley Ranch dressing
1/3 cup chopped onion
2 oz chopped black olives
3 cups Monterey Jack/Colby cheese
1 package Wonton wrappers
salt to taste

Will need small mini muffin pans for baking.

Mix sausages together and brown in frying pan. Set aside. Set oven to 350 degrees. Add wonton wrappers to muffin pans. Bake for 3 minutes. Remove from oven. Mix sausage & remaining ingredients together. Put spoonful amounts in Wontons and bake for 7 minutes.

Nick's Nuts

Back to Salads, Sides, & App recipes

from Giants 16E Tailgate
Here is a great recipe to snack on.

Makes about 2 Cups
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)

Preheat oven to 300 F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar spices and salt. Whisk until mixture is thick and opaque. Add pecans, stir until coated. Using forks, transfer nuts to sheet, spacing apart: discard remaining coating.

Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature.

(Can be made 4 days ahead).

Mountaineer Fire Bites

Back to Salads, Sides, & App recipes

from Kent H. A West Virginia Mountaineer Fan

12 Jalapenos cut in half and cleaned of seeds
12 slices of bacon, cut in half
8 oz cream cheese (you wont use all of this)
24 toothpicks

Wash and clean peppers well. You may want to use rubber gloves if you can't stand the heat.

Fill each Jalapeno half with a generous amount of cream cheese.

Wrap with one half slice of bacon and secure with a wooden tooth pick.

Bake at 350 for 20 - 30 minutes, until bacon is browned.

Have beer on hand to wash them down and dont forget, before making a "pit stop" remember your hands have been touching hot peppers!!!!! USE CAUTION!

Little Piggies In A Blanket

Back to Salads, Sides, & App recipes

From Stephanie W.

1-2 packages of Little Smokies
2-3 cans of refrigerator biscuits

Flatten out the biscuits. Place Little Smokies on the biscuits. Roll up and bake according to instructions on the cans of biscuits.

Serve warm or cold with any kind of dip or sauce that you like. We use sweet & sour and honey mustard.

ENJOY .

Lee's Favorite Baked Beans

Back to Salads, Sides, & App recipes

from Gary Geisman #43 STP/Cheerios
Coleman NASCAR Team Challenge Winner!

1 pound ground beef
1 pound bacon 
½ cup onion
1 cup catsup
3 tablespoons vinegar
1 cup brown sugar, packed
1 - 16 oz. can kidney beans
2 - 16 oz. cans baked beans (or pork & beans)


Brown beef & onions. Cut bacon into 1 inch pieces, fry crisp in separate pan. Mix all ingredients into large deep baking dish. Bake 1 ½ to 2 hours at 350 degree oven.

Cheese and Sausage Chowder

Back to Soups & Chilis

From an LSU Tailgater

8 ozs. reduces-fat smoked sausage
3/4 cup each whole-kernel corn & frozen onion seasoning blend
1-2 tbsp. butter
3 tbsp. flour
2 cups water
8 ozs. medium sharp Cheddar cheese, shredded
1 cup milk

Cook sausage, corn and onion seasoning blend in butter in medium saucepan over medium heat 4-5 minutes.

Stir in flour; cook 1 minute, stirring constantly. Add water and heat to boiling; reduce heat to low and add cheese, stirring until melted.

Add milk; cook until hot 4-5 minutes (do not boil).

Makes 6 servings (about 1 cup each).

Buffalo Chicken Dip

Back to Salads, Sides, & App recipes

From Thomas in Wilmington, Delaware

1 ½ lb. of cooked chicken diced
¾ cup diced onion
1 ½ cups diced celery
2 oz. cream cheese
1 cup of Blue Cheese dressing
1 cup shredded sharp cheddar cheese
12 oz. bottle of Frank's Original Red Hot Sauce

Saute onion & celery until glossy & softened. Add cream cheese, blue cheese & hot sauce, stir until melted. Remove from heat. Add chicken & mix well and add cheddar cheese & mix. Pour into baking dish and bake 30 minutes at 350.

While a senior at Penn State I took an alumni visiting my roommates to the Alabama game with me since they had a Saturday mid-tem ugh. I had never met him before and he was a bit concerned with my plan to make several gallons of Alabama slammers and visit their tailgates. I explained if they were coming this far for the game they'd probably have a good tailgate. Long story short we had a blast, met a lot of nice people, shared our slammers which were a hit and enjoyed their scrumptious food. Penn State won the game. Tailgating brings people together.

Brooks' Baked Beans

Back to Salads, Sides, & App recipes

From Brooks G. a Tennessee Titan Tailgater

I don't know that this recipe is all that unusual but it sure is good. It, like any other recipe, is a variation of other recipes with my own twists and turns. The brands I name are just my preferences. They've always turned out much more flavorful for me.

1 28 oz can of Bush's Original Baked Beans (These are not as sweet as other brands)
1 large green bell pepper - chopped
1 large white onion (Vidalia or Texas Sweet) - chopped
1/2 cup catsup
2 teaspoons - brown sugar
2 Tablespoons - Ms. Butterworth's Syrup
1 to 1 1/2 Tablespoons - Lea and Perrins Worcestershire sauce
1 teaspoon - Dried mustard or 3 to 4 tablespoons of prepared mustard
Several shakes of Ms. G's Cajun Shaker seasoning (other or your own seasoning may be substituted)
About 8 slices bacon - cut in inch pieces

Combine all ingredients together, except the bacon, and mix well. Pour in a 3 quart rectangular Pyrex baking dish. Arrange the bacon squares on top. Bake with lid on at 325 degrees for an hour to an hour and a half. Take lid off, put on broil and slightly brown the bacon. Don't over cook or dry out. It will be very moist to runny when ready.

Eat.

Big Jonny G's Cleveland Browns Tailgate Potatoes

Back to Salads, Sides, & App recipes

(Can be cut down to 5 or less pounds as desired)

10 lbs. White, Yellow or Red (my favorite) Potatoes
1 each Large (softball size) Vidalia Onion (Sweet onion)
3-4 each Bell Peppers (Usually 2 Green, One Red, One Orange)
1 each Hot to Medium Peppers (Habanera, Jalapeno, Chile, etc. I like to mix a variety from very hot to medium. I remove most seeds, except for one or two, depends on the hotness level desired. I tend to make mine fairly hot).
1 each Parmesan Cheese (I use one large container for 10lb. Should solidly cover the entire exposed surface of the potatoes).
½ Cup Olive Oil
1 Box Secret Ingredient (Luzianneâ Cajun Chicken Coating Mix)
1 each Clean small plastic garbage bag or equivalent
1 each 12" x 24" Cooking pan (An aluminum turkey pan or large disposable square baking pan works well. Saves time on cleanup. Use 9" x 13" pan for 5lbs).

Directions:

Wash the potatoes, leaving the skin on. Cut the potatoes into approximately one inch (2-3 cm) cubes. (I have been using an apple corer lately, works great and fast). Wash, clean and cut the bell peppers into small chunks. I usually cut them into about ½ inch wide strips, then make ½ inch square pieces. Dice the whole onion the same way as the peppers, about ¼ to ½ inch chunks. Chop up the hot peppers (don't touch your eyes!!). I usually keep the seeds out of the habaneras and leave the rest in. But if you want it hotter, keep all the seeds.

Take the garbage bag and add the potatoes, bell peppers, hot peppers and onions to the bag. Add about a ½ cup of olive oil or other oil and one whole packet of the chicken coating mix (use ½ bag for 5 lb. batch). Shake the bag well to evenly coat the potatoes and to evenly mix in the peppers and onions.

Lightly coat the pan with oil and pour the contents of the garbage bag into the pan. Completely cover the potatoes with a good solid layer of parmesan cheese. Bake the whole mess at (I'm guessing here, because I cook these on my pig spit grill for about 1.5 hours) 375°F for one and a half hours. Cook until the potatoes are soft and well done. The potatoes should be sticky and cheesy.

Feeds: A lot of people!!

World Famous Bean Dip

Back to Salads, Sides, & App recipes

Here is a great food idea for all of you Super Bowl fans.
from Fred in Troy, Michigan

Ingredients
1 lb. of Ground Turkey or Ground Beef (what ever you liking is)
2 Cans of low fat refried beans (w/ green chilies if you like)
1 package of cream cheese (light/fat free)
2 to 3 tablespoons of low fat sour cream
Jalapeno peppers (sliced small) - You determine it
1 Jar of salsa
1 Sweet Onion (large) - sliced very minutely
Olive Oil (if you prefer to use other type of oil, you may also use that)

Slice the onion in very small pieces. Sauté the onion in a skillet or a pan along with the meat(ground beef or turkey). Make sure to salt and pepper the meat to your liking. I add some chili power to spice it up myself or some other spices to your liking. Combine the beans, salsa, cream cheese, sour cream, and jalapenos into a mixing bowl. Use a cake mixer to mix these ingredients together while the met and the onions are cooking. When the meat has cooked, mix in with the bean mix. Mix together until a complete even distribution through out the bean mix of the meat. Let it stand for 30 minutes to cool down.

You may serve this cool or warm. Suggested form of serving is to transfer the bean mix into a crock pot. Temperature should be on low. Serve it warm with nacho chips. This will make a great appetizer for any party or even a quick lunch for someone in a hurry.

WMU Bronco Bash Dip

Back to Salads, Sides, & App recipes

Andy D. Class of 2003

1 pkg Philadelphia Cream Cheese
1 Jar Kraft Bar Cheese
Diced Onion to taste

Mix all ingredients in bowl, for extra heat add Chalua hot sauce. Serve chilled over crackers.

Got us through some good seasons and bad. Go Broncos!

Texan's Best Dip

Back to Salads, Sides, & App recipes

From Texans Tailgater Stephanie K.

The BEST Tailgating Dip!!!
Make before you go and keep in cooler until you get to lot.

Ingredients:

2 cans of Rotel (diced) I get the HOT to make it spicy.
2 small Jimmy Dean HOT and SPICY sausage (I sometimes get one mild and one HOT so that it isn't too spicy)
4 small packages (blocks) of Fat Free Cream Cheese

Cook sausage in skillet.

While sausage is cooking, in small saucepan combine cream cheese and Rotel, mix until the cheese is melted. When sausage is done cooking, pour the mixture into the sausage skillet. Cook 2 minutes on medium heat, stirring constantly.

Remove and serve either warm or cold.

Best served with FRITOS SCOOPS.

Coach's SOONER-MEX Dip

Back to Salads, Sides, & App recipes

From Coach Day an Oklahoma SOONER Tailgater

Ingredients
2 large tomatoes or 2 cans of Rotel (I like extra hot)
3-4 green onions
1 small can of chopped green chilies
1 can chopped black olives
2 jiggers of tequila ( Gold works best )
2 jalapeno's chopped (you can deseed and de-vein, too lose some heat)
4 tablespoons of olive oil
3 tablespoons vinegar (white or cider)
2 tablespoons of minced garlic
fresh ground black pepper & salt to taste

Directions:
Finely chop tomatoes and green onions. Mix remaining ingredients. Chill overnight. Serve with chips.

This dip has been consumed from Memorial Stadium, O'Connell's Corner in Norman, to The Rose Bowl, Orange Bowl, Fiesta Bowl, Sugar Bowl, and the Texas State Fair (Red River Rivalry). GO SOONERS!

Radcliff's Clam Dip

Back to Salads, Sides, & App recipes

From Mike Radcliffe, Baltimore Ravens Tailgater

We have a group of about 15 - 25 tailgaters at the Baltimore Ravens home games. I don't know whether or not the rest of the crew likes my dish but I sure do.

2 pints of sour cream
3-4 cans of minced clams (drained)
squirt approx 3-5 TBS. of lemon juice
Approx. 1 TBS. of horseradish
Tabasco to taste (I like a lot; to the point where the dip takes on a slight pink color)

Mix, chill, enjoy with ridged B-B-Q chips.

As to main food items it appears that our favorite main dish has been prime rib steak sandwiches. We purchase an 8 - 10 lb rib roast (without bone) and slice it into 3/8" sandwich steaks. Cook on grill with B-B-Q or A-1 steak sauce & serve on a roll.

Pretzel Dip

Back to Salads, Sides, & App recipes

from Sue in Green Bay, WI

1 pkg. Hidden Valley dip Mix (original flavor)
2 - 8oz. pkgs. cream cheese
6 oz. beer
6 oz. shredded cheddar cheese
Pretzels

Mix all ingredients & chill. Happy Dipping!

Piggy Cheese Dip

Back to Salads, Sides, & App recipes

Shawn S. from Anaconda

This is a recipe that made me famous for Sunday cookin'.

Ingredients:
1 lb. Bacon
1 lb. Sausage (I use Owens hot sausage)
2 lbs. Velveeta Cheese
Habanero Tabasco sauce to taste (I use more than my wife and friends can stand so there is more for me)
Few sprinkles of steak seasoning (I use some good stuff from a local steak shop)
2 bags of Tostito's Gold tortilla chips

Cook bacon and set aside. Then cook sausage and add a sprinkle of the seasoning and a few drops of the Tabasco sauce. Cut the cheese into little cubes and put it all into a Crock-pot. Stir about every 7-10 minutes. After it is all melted add a little more steak seasoning and Tabasco sauce and stir it all in. Drink lots of your favorite cold beverage in this time because this is an appetizer and there will be nothing to sponge up the beer in your stomach. But make sure to not drink it all because this stuff is HOT.

PS: Go Cowboys and Texans

Pig Sooie Spinach Dip

Back to Salads, Sides, & App recipes

This dip is a favorite among Razorback fans.
It is can be made ahead of time and reheated just in time for kick-off.

Ingredients:
I pkg. frozen spinach (thaw and drain before using)
1 small yellow onion, diced
1 can Rotel tomatoes, drained
1 8 oz. pkg. cream cheese
2 cups shredded monterrey jack (mozzerella also works well)
Splash of milk
Garlic salt, salt, and black pepper to taste

Preheat oven to 350 degrees. Place the first five ingredients in a baking dish, with the spinach on the bottom. Cover. Bake for 10 minutes.

Remove from oven, stir to combine ingredients and distribute cream cheese. Add splash of milk, garlic, salt, and pepper and stir until well blended. Bake for an additional 15 minutes uncovered.

Serve warm with tortilla chips, pita chips, or crackers. It will be a crowd favorite.

Turkey Chili

Back to Soups & Chilis

From the Gumbo Pot of: Chef Dave Prows, C.E.C.

3 Tbs. Olive Oil
1 each Chopped bell pepper
1 each Chopped Anaheim Pepper
2 each Diced red onions
2 stalks Diced celery
1 Tbs. Chopped garlic
4 cups Cooked white beans
2 cups diced tomatoes with juice
1 lb. Diced cooked turkey meat
1 cup Fresh corn on the cob kernels
1 qt. Chicken stock
2 Tbs. Chili Powder
1 tsp. Cayenne pepper
1 tsp. Black pepper
2 Tbs. Ground cumin
1 cup Sliced green onions
1 cup Grated cheddar cheese

In a thick bottom soup pot add the oil and saute the peppers, onions, celery and garlic for about 3 minutes. Add the beans, tomatoes, turkey, corn kernels and chicken stock. Add the spices and let simmer for about twenty minutes on a medium heat. Remove and top with the green onions and the cheddar cheese.

From Chad M.

There is nothing like a tailgate in T-Town. Football is in the air everywhere you go.  Here is a recipe guaranteed to knock your game-day jersey off.

from Ray, a Jets Tailgater

Seems like a lot of tailgating people love wings. I have a homemade recipe that I've been using since the 80`s. The history behind the name, Chenobyl Wings, came about during one football season back in the late 80`s. Been a long suffering Jets fan and so are my tailgating buddies. The name came about when the Jets had back to back home games. The following week after my buddy ate the wings, he said the fallout the next day was something he never seen or felt before. He imagined it close to what the Chernobyl disaster must have been like. So there's the history. :)

Anyway, there are 3 variations to this recipe. Grilling, baking and deep frying. Believe it or not, the preferred method by my buddies is the baked version. Regardless, all 3 work superbly and is simply a preference.

Ingredients to make 5 lbs.:
5 lbs. chicken wings - fresh (tips removed) or Tyson IQF (Individually Quick Frozen)
1 medium sized bottle Franks Red Hot sauce
1 stick butter
1 small bottle Tabasco Sauce
half a small bottle of Mongolian Fire Oil (found in the international isle of any supermarket)
Juice of 1 lime
1 Tbsp. paprika
1 chopped fresh Habanera pepper( or more if you can handle it)
1 tsp cracked black pepper
1 tsp Italian Seasoning (sage/rosemary/thyme/basil/oregano or any combo of these spices)

Cook wings till done. (Baked - 45/60 minutes; grilled over medium coals till done - approx 30/45 minutes; or deep fried till golden brown - approx 12 minutes).

Meanwhile make sauce.
In a saucepan heat Fire oil and butter till melted
Add chopped Habanera pepper and simmer 2 minutes till soft
Add lime juice, Franks Red Hot, Tabasco sauce and paprika. stir
Add Italian Seasonings and black pepper and simmer for 10 minutes.
Now is the time to take a good whiff. If you cough, it's good to go!

For baked wings:
Remove wings from pan and let drain a few minutes (also drain baking pan), then add wings to sauce pot a few at a time to cover well.
Return wings back to baking pan and "double bake" for another 15 minutes so sauce dries onto wings. Enjoy!
Before heading out to game, put wings into foil baking pan to transport to the game. You can add any remaining sauce to the wings before bringing to the game.
No reason to waste the sauce anyway. To re-heat wings, just put the entire foil pan onto grill and heat them up. No reason to plate them because they`re usually gone in about 5 minutes. Great way to start off a cold morning.

Deep-Fried:
Basically the same process as above but just deep-fry them, coat with sauce and off to the game to reheat them.

Grilled wings:
Once wings are halfway cooked, you can start brushing them with sauce. Try to keep them off high heat (keep to the side of the grill), but you can scorch them if you`d like. Just keep them basted with sauce till well cooked.

I hope someone out there gives them a go. They`re quite tasty and not "hot" to where you can`t put them in your mouth. I hate wings like that. Some feedback would be greatly appreciated as well.

Be careful not to pour any remaining sauce into the coals. It will eat a hole through the grill which is what happened to us. It really teaches us tailgaters just how tough a stomach truly is.

Thanks. Ray M.(aka: BOOZER)

J ! E ! T ! S ! JETS!!! JETS!!! JETS!!!

From Kaye in Pike Road, Alabama

Ingredients:
As many wings as you want
Salt
Black pepper
Tony Chachere's Seasoning

Method: Sprinkle both sides of wings with salt, black pepper, and Tony Chachere's. Bake at 350 until done!


I was raised an Alabama fan, graduated from Troy State (now just TROY) twice, and married into an Ole Miss family. I will be at the Tailgate
Terrace in Troy AL on gamedays, however! TR--OJ--AAAAAANS! Hotty Toddy! Roll Tide!.

From Christine C. Giants Tailgater

Ingredients:
Teriyaki Sauce:
½ cup of sesame seeds
1 cup soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
5 garlic cloves, halved
3 tbsp of ground ginger

Place all the teriyaki ingredients in a Ziploc bag and mix well, set aside. Clean in cold water and cut the fat off of the wings or thighs and pat them dry. Put them in the Ziploc bag with the teriyaki sauce and put in the refrigerator and let them sit overnight. Cook on a hot grill until they are browned (5-7 minutes per side).

This one is always a crowd pleaser at my Giants Tailgates. GO BIG BLUE!!! :)

a Tennessee Titan's and Vanderbilt Tailgater

Chicken wings, tips discarded, any amount
1 Bottle of Zesty Italian Salad Dressing
1 Bottle of Louisiana Hot Sauce

Soak wings in Zesty Italian dressing overnight or several hours.   Grill over medium coals slowly about 10-15 minutes.  Take off grill, soak them with Louisiana Hot Sauce, put them back on grill another 5 to 10 minutes.

My husband and I have season's tickets to the Tennessee Titan's and Vanderbilt football. We do ALOT of tailgating, mostly at the Titan's games. I'm always looking for new recipes that I can fix, the more different the better. We've done everything from Shroom 's to shrimp balls, broccoli slaw to deep fried turkey's, dove breasts and duck. We're big Titan's fans.

From Rob Klein North Dakota State University Tailgater

Pre-Game Night Soak:
1/2 bottle Liquid Smoke
2 TBS. Garlic Juice
1/2 cup Apple Cider Vinegar

Tip: Use full sized drum sticks and wings. Don't mess around with those little things. This recipe is good for 24 drumsticks or wings.

Put chicken into a Tupperware container. Add the above ingredients and enough COLD water to cover. Place in the refrigerator overnight, and take to the game with you!

 

Dry Spices:
5 Parts Garlic Salt
1 Part Cayenne
1/2 Part Cumin
1/2 Part Chili Powder
1/2 Part Paprica
1/2 Black Pepper
1/2 Part Curry Powder

Place ingredients into a Ziplock bag and shake until well mixed. Pour into a shaker with large holes and a cove. This will allow you to keep this tasty treat for other items you are cooking. It is great on ribs, burgers, and things like that. I usually make a large batch of the dry spice so I have a bunch on hand. It keeps very well in the Ziplock bag.

Place Chicken on grill and sprinkle above combination liberally on all sides. Cook on medium heat if possible. Have a spray bottle of water handy and mist chicken to keep moist while cooking. Add dry spices as often as you want to coat the chicken.

Cook until done and enjoy! No muss no fuss.

From Terry (aka) B.D. from Tennessee,  a Colt's Fan

These are the best hot wings you'll ever make.  You can do up to 50 wings with this recipe.

Take a bag of thawed wings (or fresh drummets) rinse (don't pat dry) and place in a zip lock bag. (You want to make several bags for easy handling).

Pour in 1 to 2 bottles of Paul Newman's Own Olive oil & Vinegar.

Add 1 heaping Tbs. of chopped "Old El Paso" green chilies. Mix well.

Remove as much air as possible and seal.  Marinade for 2 hrs.  Turn every so often.

For the sauce melt 1/2 stick of unsalted butter in a glass sauce pan.

Mix together and pour into sauce pan:
½ to 3/4 bottle of Louisiana Habanero sauce
1 to 2 Tbs. of Thai Garlic Chili Pepper Sauce
1 to 2 Tbs. of Cajun Sunshine Hot sauce
1 to 2 Tbs. of Cholula Hot Sauce

Just heat enough to melt the butter and simmer the hot sauces. Remove wings from marinade, (discard) and grill on med. heat for 45 min's.   Turning wings every ten min's. Remove from grill.  Place wings in a large bowl and pour warm sauce over wings tossing with thongs to coat.

 

Remove wings to a plate, and have plenty of Ice cold beer and your favorite dipping sauce on hand

From Harlan H.  The BIG Gorilla for the Kansas City Gorilla Club
and Pittsburg State University, Pittsburg, Kansas

Gorilla Wings: These are chicken thighs and legs grilled on an open grill for 3-5 minutes on each side, dipped in Frank's Hot sauce and placed in a big aluminum pan and baked for 45 min. at 325 degrees. Let them set over night and they'll warm up easy on a slow heat the next day. Pour in used sauce before baking, the meat will be swimming in sauce when done. Double pan it.

 

Here's a tip:  When I serve 300 to 400 Gorilla Fans hotdogs, hamburgers, or smoked brisket/pork butt in heated chafing pans I add a couple cans of beer to each pan. This adds moisture and gives off a light steam. I need 2+hours serving time and  this keeps the meat from drying out.

from the Fish-R-Man

Some of the best times in my life have been tailgating at OLE MISS football games. Here is one recipe that is definitely a winner.

Take whole chicken & wash thoroughly....pat down with paper towels.

Rub favorite spices on outside of chicken......

Fire up grill and wait until coals are good& hot.....

Take full can of beer & open it and place it on grill.......

Take chicken & place the beer up the bird's cavity & sit on grill.

Should look like the chicken is sitting straight up.....

As chicken cooks, beer will absorb into chicken.......

It's done when meat begins to fall off bone......

Enjoy it & GO REBELS.......

from a famly of big Denver Bronco's fans in Grand Junction, Colorado

4 c. flour
1/4 c pepper
1/2 tsp. salt
any brand of beer, enough to make a medium thick batter

Instructions: Dip chicken wings or chicken drumettes in batter and deep fry till golden brown. Drain on paper towel.  Dip each piece into Hunts Hickory Brown Sugar BBQ sauce.

Uncle Dan's Almost Famous Chili

Back to Soups & Chilis

From Dan Cole an Indianapolis Colts Tailgater

If you like chili and you like it hot this is a must recipe for you. Put on your apron and fasten your seat belt cause away we go.

4-5 lbs of ground chuck
1/2 cup olive oil
3 cups onions, chopped
3 cups bell peppers, chopped
3 Tbsp. garlic, minced
5 large bay leaves
1 1/2 Tsp. oregano
1 large bottle chili powder
2 Tbsp. ground cumin
2 tsp. ground cayenne pepper
3 Tbsp. paprika
3 Tbsp. flour
3 qts. beef broth
6 cups pinto beans

Brown the beef in olive oil. Add onions, bell peppers and garlic. Simmer ten minutes. Add bayleaves (will prevent heartburn), oregano, chili powder, ground cumin (more if you like), cayenne pepper, paprika, and flour. Cover and simmer 5 minutes. Add beef broth (diluted) and pinto beans. Cover and cook 2 hrs (tasting and stirring is encouraged as well as expected) grab a box of crackers and an ice cold beverage and enjoy.

Suprise Chili

Back to Soups & Chilis

from the Krauthead Tailgaters in Green Bay

Ingredients:
1 tbsp. olive oil
1 lb. lean ground beef
1 1/2 cups chopped onion
2 cloves garlic
1 can (28 oz.) crushed tomatoes
(14.4 oz.) Krrrrisp Kraut Sauerkraut
1 can (15 oz.) pinto beans
1 can (14 oz.) low-sodium beef broth
3 to 4 tbsp. chili powder
1/4 tsp. pepper

Heat oil in 3-quart saucepan. Brown meat, onions and garlic. Drain. Stir in remaining ingredients. Bring to boil. Reduce heat to low. Simmer, partially covered, for 25 to 30 minutes. (4 to 6 servings)

Notes:  Rinsing sauerkraut prior to draining removes approximately one-half of its sodium.

Rick's Awesome Chili

Back to Soups & Chilis

from Bryon, a Cowboys Tailgater

1/4 cup vegetable oil
3 lb. beef chuck or round, 1/4" cubes
1 onion, finely chopped
4 cloves garlic, chopped
1 TBL paprika
5-6 TBL chili powder
1 TBL ground cumin
1 tsp dried oregano
1 8oz. can tomato sauce
1 tsp salt
1 cup water
2 jalepenos seeded, chopped (4 if you're from Texas)
(can add 3 cups pinto beans, if you want beans)

Heat oil on med/high. Cook beef until brown. Add onion/garlic...saute 5 minutes. Add paprika/chili powder/cumin/oregano....stir for 3 minutes. Add tomato sauce/salt/water/jalepenos and beans if you want.

Bring to boil. Lower heat and simmer for at least 2 hours, adding water if needed...

Serve with cheese on top and french bread and cold beer....

Not So Chili Chili

Back to Soups & Chilis

from Vikings Tailgater Doug at www.BattleWagon.net

Short & sweet version (extended directions below):
2 lb ground beef
2 tsp Lawry's seasoned salt
1/4 tsp garlic powder
med sized white onion diced
12 oz can diced tomatoes
6 oz can tomato sauce
6 oz can tomato paste
16 oz can black beans (drained and rinsed)
16 oz can kidney beans (drained and rinsed)
4 oz can green chilies
1 tsp cayenne pepper
2 tbsp chili powder
1 tsp Tabasco sauce
1/4 tsp garlic powder
1 1/2 cups water
2-12 oz bottles Sam Adams
1 tsp salt
1 tsp black pepper

Brown beef with 1/4 tsp garlic powder, onion, and Lawry's seasoning, drain, and add to crock pot, add the remaining ingredients (including the beer). Allow the chili simmers for 2-3 hours. Serve with mild cheddar and sour cream.

How I make my chili.......
Ingredients needed from the store:
12pck of Sam Adams, 2lbs ground beef, Lawry's seasoned salt, garlic powder, Tabasco sauce, med sized white onion diced, one 12 oz can diced tomatoes, one 6 oz can tomato sauce, one 6 oz can tomato paste, one 16 oz can black beans, one 16 oz can kidney beans, one 4 oz can green chilies, cayenne pepper, chili powder, salt and pepper.

Open a beer... drink about half.

Dice the onion, finish the beer and open another one.

Multi task by drinking the beer & browning the beef with 1/4 tsp garlic powder, onion, and Lawry's seasoning.

Drain the beef, add the diced tomatoes, sauce and paste to a crock pot, then the ground beef, drink more beer then add the remaining ingredients as follows:

1 tsp cayenne pepper
2 tbsp chili powder
1 tsp Tabasco sauce
1/4 tsp garlic powder
1 1/2 cups water
2-12 oz bottles Sam Adams
1 tsp salt
1 tsp black pepper

Prior to adding to the mix, drain and rinse both the black beans and the kidney beans, sit back and have a few beers while the chili simmers for 2-3 hours.

Invite your friends over (tell them to get more beer) & serve the chili with mild cheddar, sour cream

Mike's Maryland Raven Chili

Back to Soups & Chilis

Brown cubed chuck steak, ground pork, add bacon along with onion, green pepper, red pepper,celery, garlic, salt and plenty of fresh cracked black pepper.

Drain excess fat, and add tomato paste, diced tomato,water and sugar.

Bring to a boil and add red, white, and black beans.

Let it boil for 10 min. and then reduce heat to simmer, and add your favorite hot sauce and chilli powder. Let it simmer for 1- 1 1/2 hrs.

Serve with cornbread, corn muffins, or biscuits.

Darwin's Chili Recipe

Back to Soups & Chilis

From Darwin and Sue,
Oregon State University Tailgaters

Ingredients:
1 lb Ground Sirloin
1 can Olives sliced
1- 2 lbs Pork Sausage
1 can Beef Broth
1 can Tomato Paste
3 cloves Garlic minced
1 can Stewed Tomatoes
3 Tbsp Chili Powder
1 can Tomato Sauce
1 tsp Cayenne Pepper
1 can Diced green chilies
½ teas Oregano
½ teas Cumin
½ onion chopped
Dashes of Red pepper flakes for heat
1 15oz Can Kidney Beans drained
1 large can Chili Beans drained

Brown meats, drain, Combine all ingredients except Beans. Simmer 2 hours. Add beans simmer 30 minutes. Serve with grated cheese and onions on top.

Cowboy's Chili

Back to Soups & Chilis

from the Dallas Diehards

This is my famous Cowboys Chili recipe. You'll notice it includes buffalo, which is especially nice when we're playing the Buffalo Bills. Every time we cook this, and we cook it a lot, seems like we win. Don't know if it's the chili or the good vibes that it produces. We've been Dallas Cowboys season ticket holders for about 15 years and every year we get rowdier!

Chicken Chili Colorado

Back to Soups & Chilis

From Darwin and Sue,
Oregon State University Tailgaters

Ingredients:
½ onion chopped
3-4 cloves garlic minced
1 chicken skinned (skinned thighs work too. )
1 can diced green chilies
1 jalapeno minced
1 large Can Red Chili Colorado Sauce (not Enchilada sauce)
1 pkg. of taco seasoning
¼ teas ground chipotle seasoning (add more to taste)
2/3 cup chopped fresh cilantro

Saute onion until soft, add garlic, and skinned chicken, brown chicken lightly. Pour in can of Chili Colorado Sauce, add green chilies, minced jalapeno, pkg. of taco seasoning and chipotle seasoning. Simmer until chicken is tender. Remove chicken and de-bone, put back in sauce. Add fresh cilantro and stir. Serve in taco salad, tacos or burritos. Yum!

MESS

Back to Soups & Chilis

From Matt in Brockton, MA, "City of Champions" and Patriots country.

1 onion cubed
1 bell pepper cubed
2 cloves garlic diced
1lb chorice (sausage)
1lb shrimp
1 cup white rice
3 cans of chicken broth
1 can Italian flavored crushed tomatoes
1 tbls of cayenne pepper

Use a pot and start with some olive oil (3 tbls) Brown onion, pepper, garlic, chorice, and shrimp (fully peeled, no tail). When ingredients are almost fully cooked add tomatoes, cayenne, and salt and pepper. Bring to a simmer for about 10 mins. Then add chicken broth and rice. Bring to a boil, then let simmer till rice is cooked. And "BAM", there you have it. A meal fit for a Super Bowl Champ.

Kentucky Burgoo

Back to Soups & Chilis

From Big John Jelley, Official Pig Cooker and Chief Chef of the Best Big Blue Fans. Go Wildcats!

Legend has it that burgoo can be kept going for months and any kind of meat from squirrel, rabbit, venison, and bear can be used. I hope you will give it a try. If you are ever tailgating during horse racing time in Kentucky you can give it a try at Keeneland. It is on their menu.

2 lbs of pork shank
2 lbs of veal shank
2 lbs of beef shank
2lbs breast of lamb
1-4 lb chicken (baking hen)
8 quarts water
2 lbs of potatoes
2 lbs of onions
4 large carrots
2 green peppers
2 cups of chopped cabbage
1 1/4 quarts of tomato puree
2 cups/cans of whole corn/fresh is good too
3 red pepper pods
2 cups diced okra
2 cups lima beans
1 cup diced celery
salt and cayenne to taste
Tabasco sauce to taste
A-1 steak sauce to taste
worcestershire sauce to taste

Put all the meat in cold water and bring to a rapid boil. Simmer until it is tender enough to fall off the bones. Remove from stock and dice meat discard the bones.

Peel potatoes and onions, dice add to the stock along with the diced meat. Dice remaining ingredients except seasonings which will be added a little at a time during cooking until almost completed.

Stir frequently with a long handled paddle or spoon. Recipe should feed about 25 people. Cooking time will vary but the longer it is simmered the better it is. Cook until it is thick.

Hearty Kraut Soup

Back to Soups & Chilis

From Krauthead Tailgaters in Green Bay

Ingredients:
1 can (14.5oz) beef broth
2 cans (14.5oz each) chicken broth
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup chopped green bell pepper
2 medium potatoes, cubed
1 package (14oz) frozen whole baby carrots
1 package (10oz) frozen cut green beans
1/2 pound Polish Sauage cut into bite sized pieces
1 can(14.4 oz) undrained Krrrrisp Kraut Canned
1 bag (32oz) drained Krrrrisp Kraut Sauerkraut
1/4 tsp. pepper

In large kettle, combine broth, onion, celery, green pepper, potatoes, carrots, and beans. Bring to boil. Reduce heat to medium, cover, and cook until vegetables are tender. Add sausage, sauerkraut, and black pepper; simmer for 5 minutes. Serve hot.

Notes: Servings: 8
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes

Green Bay Packers' Chicken Booyah

Back to Soups & Chilis

Ingredients:
4-6 lb. chicken
Beef Bone
1lb.. veal
1/2 cup dried split peas
1/2 cup green beans
3 cups of potatoes, diced
1 cup diced celery
1/2 cup rice

1 cup canned peas
2 carrots diced
1 cup whole canned tomatoes or fresh tomatoes
1/4 cup diced onion
a few leaves of cabbage
lemon juice
1/4 cup butter
salt and Pepper

Boil 1 large chicken 4 to 6 lbs. Remove bones and skin.

In a second kettle cook soup bone of beef and 1 lb of veal until tender. Remove meat and strain broth. Add broth and meat to chicken pot.

Add:
1/2 cup dried split peas
1/2 cup green beans
3 cups of potatoes, diced
1 cup diced celery
1/2 cup rice
1 cup canned peas
2 carrots diced
1 cup whole canned tomatoes or fresh tomatoes
1/4 cup diced onion
a few leaves of cabbage at the end

After cooking this on slow heat for about an hour, add juice of 1/2 lemon, 1/4 cup butter, salt and pepper to taste, cook another half hour.

Like at any institute of higher learning, you must start with the basics. At the Tailgating U. of America, we're no different. Our first course is Tailgating 101.

TAILGATING 101: The Basics

1. Dress in team colors!!! Wear a team jersey or sweatshirt! You are the 12^th man on the team and the 1^st player on the Tailgating Team. Show your team spirit. Tailgaters are the best fans!!!!!

2. Plan your menu and do prep work a day or two before the game. Keep the menu simple (here are some sample recipes) and pack prepared food in disposable containers.

3. Make a list of the items you want to take along. Check off items as you pack. Pack paper products (plates, napkins, towels, forks, spoons, etc.) the night before. Remember such items as a small first aid kid, trashbags, water, and damp towels in ziplocks to clean hands and face.

4. Plan to arrive 3 to 4 hours early and stay 1 to 2 hours after the game.

5. Find a good spot to park. Not all parking spaces are created equal! Park next to a grassy area or at the end of the parking row--this gives you more room for serious tailgating!

6. Fly a flag on a very high pole so friends can find you.

7. Decorate your tailgate site with team pennants and other team stuff.

8. Meet your tailgate neighbors, throw the football with friends, read the Sunday paper and have a good time! Note: If attending a Thursday or Saturday game, substitute appropriate newspaper.

9. Food should be ready 1 and 1/2 hours before the game starts. This is plenty of time for those going to the game to eat, clean up and extinguish fires. (Those not going to the game can pull out the generator and TV.) Share food with neighbors. Swap recipes.

10. Leave area clean. Begin thinking about food and friends for the next game.

MUST HAVES FOR TAILGATING

Jumper cables After a great tailgate party, some would love to stay in the parking lot forever but everyone might not share that thought.

Toilet paper The MVP (most valuable product) of the parking lot. Don't get caught with your pants down in a Port-A-Potty with no TP.

Plastic trash bags for clean up. A dedicated tailgater always respects their surroundings and leaves it clean.

Extra ice There is no excuse to ever run out of ice. Just bring a full extra ice chest and enjoy.

Rain gear When everybody else is in their car or truck, you'll be cookin'!

First aid kit Just in case that football hits you in the head.

Sun block Even if you burn the food, there is no reason for you to burn.

A friend Change the life of a loved one. Bring them to their first tailgate party.

Comfortable shoes Sometimes we forget how much we visit and with the right shoes you can walk to your stomach's content.

Antacid With all the foods consumed at the tailgate, we need some help. Remember defense wins champion

Tour 2009

Since 1996 Joe Cahn, the Commissioner of Tailgating, has embarked on a tailgating tour across America. Stopping in at college stadiums on Saturday, NFL stadiums on Sunday then to the Monday Night Football stadium, the Tailgating America tour is the ultimate tailgating experience.

In the spring and summer, the tour leaves the gridiron for the asphalts of NASCAR. Stopping in an tailgating at weekly NASCAR races. The Tailgating America tour can also be found in the parking lot of Jimmy Buffet concerts, Mardi Gras and anywhere else there's a party across America.

To see where The Commish is heading next please visit our schedule page.

Who is Joe Cahn?
And What is the Commissioner of Tailgating?

Not Your Average Joe.

There are extreme tailgaters. And then there is Joe Cahn!

As the self-proclaimed Commissioner of Tailgating, Joe may have the best job in America. He invented it. In 1996, he sold his business, the New Orleans School of Cooking, sold his house, bought a motor home and hit the road to explore what he calls "the new American community” Tailgate Parties.

Joe Cahn is the world's only professional tailgater. He tailgates at football stadiums, NASCAR tracks, and any other event where they party in the parking lot. Now in his 20th season on the road, he has driven the JoeMobile over 1,000,000 miles, visited hundreds of cities, and has seen thousands of fans and has eaten his way through over 1,000 tailgate parties.

During his Tailgating America Tours he has travelled to all 31 current NFL stadiums and stadiums that are long gone, over 126 college stadiums, and every current NASCAR track, and other tailgating venues…Steeple chase, Jimmy buffet concerts, baseball opener’s, AND THE LIST GOES ON AND ON…. The Commish has tailgated with hundreds of thousands of people and served more than 421 pots of Jambalaya!

Joe Cahn is the Commissioner of Tailgating. The Commissioner's job is to promote tailgating, the Celebration in the Parking Lot. It's the new community social and the biggest weekly party in the nation! He's meeting the fans, the Tailgaters, AND the folks on the road, in the rest stops, at the campgrounds, in the parking lots of America! He wants to make sure everyone is invited to the party.

He's living the American dream. It's every sports fan's fantasy!

Along the way, Joe has eaten...

• BBQ Brisket in Dallas
• Grits in Atlanta
• Bratwurst in Green Bay
• Cheesesteaks in Philadelphia
• Coney Island Hot Dogs in New York
• Dungeness Crab in San Francisco
• Smoked Salmon in Seattle
• Boiled Lobsters in New England
• Pulled Pork & Hush Puppies in Carolina
• Buffalo Wings in Buffalo
• Chesapeake Bay Crabs in Baltimore
• Muffelettas in New Orleans
• Pierogi's in Pittsburgh
• Side of Beef in Kansas City

Tailgating Research

Results from the first Tailgating Institute research study. From a study of the tailgating habits of over 20,000 Tailgaters in 25 cities across America.

About Tailgating yoU

Tailgating yoU has established a 20-year track record of Tailgating and consumer research excellence. Pioneering insights have helped guide consumer marketing strategy for clients such as Campbell's, Bullseye BBQ Sauce, Coca-Cola and more. The Institute will also have health studies and feature information to make your tailgating experience a healthy one. Tailgating yoU also enables students to learn from Tailgating Professors across the country about the art and science of tailgating.

Food for thoughts or thoughts for food?

Many Masters and PHD’s have now been written about tailgating and the socialization that happens in the parking lot. Do you have one, or a class project that you would like to share with your peers?

Get Schooled at Tailgating 101

Flank steaks need a longer period of marinating, so on Monday, I put them in a ziplock bag with the dressing or whatever marinate we are using. Let them sit for two days and then freeze them until the night before the game. They thaw but are still very cold for the trip and there's less danger of meat turning in a cooler.

Line your portable grill with aluminum foil for easy clean-up and disposal of spent charcoal.

Get bottled water and freeze it. Place it in your cooler. If it gets hot, you can take it out and as it melts, you will have cold water to drink. Unlike, ice, it won't "water down" your cooler! The bottles make good ice packs!!

Make hamburgers in advance (make sure they are no thicker than 3/4 inch) and freeze between sheets of wax paper. Put on grill still frozen and cook 3 to 4 minutes each side.

Always bring your own personal "jumbo" beverage glass with me. When you set your beverage down for any reason, having a distinguishable cup makes it is easy to spot and retrieve. That prevents you from grabbing someone else's cup.

Laminated Check List. We have been tailgating for years. We developed our check list over the years and laminated it. On Fri/Sat as we are packing, simply check off the items with a dry erase marker. When all done, wipe it off and you are ready for the next game!

An Easy-Up canopy provides shade, or protection from the elements. It also gives friends an identifiable rally point.

Use large storage bins to organize all of your tailgating gear and keep it that way, so it's easy in, easy out, all season.

When tailgating in warm weather, make sure your beverages are real cold before placing in a cooler of ice helps to slow the ice melt. It sounds simple but it works, along with freezing some bottles of water to throw in the cooler, too.

This is where the body of this page will go.... we need content for this section.

Soups & Chilis

Back to all recipes

1. Buffalo Chicken Wing Soup
2. Cheese and Sausage Chowder
3. Green Bay Packers' Chicken Booyah
4. Hearty Kraut Soup
5. Kentucky Burgoo
6. Mess
7. Chicken Chili Colorado
8. Cowboy's Chili
9. Darwin's Chili Recipe
10. Mike's Maryland Raven Chili
11. Not So Chili Chili
12. Rick's Awesome Chili
13. Surprise Chili
14. Turkey Chili
15. Uncle Dan's Almost Famous Chili

College Parking Lot Info

Go back to Parking Lot page

Proud of your college or university? Send us the links to your schools tailgating policies, parking lots, and team football website. We will add it for other fans to see and share!

	Falcon Stadium Air Force Academy Colorado Springs, Colorado For those that like a little space, the Academy will reserve a designated tailgate area for you. It gives you a lot of room to spread out, and it's free. These are in hot demand when Army or Navy rolls through town.  Through the facilities department at the AFA they will also drop off a steel picnic bench on your spot, again for free. It is recommended that you mark it or chain it down, though.
	Ball State Stadium Ball State University Muncie, Indiana 765.285.1474 Tailgating Lot on Bethel opens 4 hours before the game.
	Clemson Memorial Stadium Clemson University Clemson,South Carolina, 29634 864-656-3311
	Johnson Hagood Stadium The Citadel Charleston, South Carolina 843.953.5121 Tailgating in lots along Lockwood Boulevard.  RV parking at Baseball Stadium.
	Folsom Field University of Colorado at Boulder 303-49-BUFFS or 800-87-BUFFS
	Dowdy-Ficklen Stadium East Carolina University Greenville, NC 27858-4353 800-DIAL ECU (inside N.C.) or (252) 328-4500 Overnight parking for recreational vehicles is permitted Friday evenings after 6 p.m. in the designated area. All vehicles must be self-contained; no electrical hook-ups are available. Contact (252) 328-4503 for specific recreational vehicle parking information. Pirate Bus
	Doak Campbell Stadium Florida State University Tallahassee,  Florida 32316   888-FSU-NOLE (toll free) or 850-644-1830   This season lots will open 5 hours before kickoff time. Tailgating is permitted  Tents, tables and cooking devices must be contained within your space and not interfere with neighbors or thoroughfare.
	Harvard Stadium Harvard University 65 N. Harvard Street Boston, Massachusetts 800-GO-HARVARD RV parking in Business School parking lot on N. Harvard Street.  Lot is free and opens 3 hours before kick-off.
	KSU Stadium Kansas State University Manhattan, Kansas 1-800-221-CATS Purple Wave
	Tiger Stadium Louisiana State University Baton Rouge, Louisiana Tailgating lot for non-season ticket holders located off of highland Road at Nicholson Extension. Opens on Friday evening 7am.  Fee charged. Krewed Awakening Tiger Town Mafia
	Cowboys Football Stadium McNeese State Lake Charles, Louisiana  70609 337-475-5200 McNeese Cowboy Club
	Carter Finley Stadium North Carolina State University Raleigh, North Carolina 27695 919 865-1500 Parking is assigned for Wolf Pack Club Members near the Stadium.  General Parking provided at Cardinal Gibbons School next to the Stadium ($10.00) and at NC State Fairgrounds (with Pass). Wolf Pac Club
	Brigham Field at Huskie Stadium Northern Illinois University DeKalb, IL 60115 815.753.1000 The recommended tailgating takes place in the east lots of Huskie Stadium. Huskie Mobile
	Boone Pickens Stadium Oklahoma State Unversity Stillwater, OK  74078 877-ALL-4-OSU (877-255-4678) or 405-744-5745 Go Pokes Go
	Ohio Stadium Ohio State University 411 Woody Hayes Drive Columbus, Ohio 614.292.2624 or 800.GO-Bucks Visitor and RV Parking at the Lane and Oletangy.  Lot opens at 7am on game day.
	Reser Stadium Oregon State University Corvalis, Oregon 800.GO-BEAVS RV Lot at 15th & Washington Way opens at 5pm on Friday afternoon.
	Beaver Stadium Pennsylvania State University University Park, Pennsylvania 800.833.5533 RV Parking is east of the Meats Lab. Lot opens on Thursday night at 6pm. Lot 24 Wings and Washers Penn State Tailgate 2 The Lion
	Rutgers Stadium Rutgers University Piscataway, New Jersey  732.445.2766 Lots open 3 hours before kick-off.
	Manitou Field St. Olaf College 1520 St. Olaf Avenue Northfield, Minnesota (507) 646-3768 Ole Touchdown Club
	Coughlin-Alumni Stadium "The Backyard" South Dakota State University Jackrabbits Brookings, SD 57007 1-866-GO-JACKS
	Carrier Dome Syracuse University Syracuse, New York 315.443.2121 Skytop parking on south campus.
	Kyle Field Texas A&M University College Station, Texas (979) 845-2311 or 1-888-99-AGGIE Tailgating is allowed in all lots, but parking passes are required.  RV parking is in Reed Arena PA 100 & 114.  Fee is $50, some hook-ups available at Tennis Courts and Olsen Field. Ag Spirit
	Bobcat Stadium Texas State University 601 University Dr San Marcos, TX 78666 (512) 245-2272 or toll free at 1-877-798-2287. Bobcat Fans
	Bryant Denny Stadium University of Alabama Tuscaloosa, AL  35487 (205) 348-5471
	Memorial Stadium UC Berkeley Berkeley, Calilfornia 1-800-GO-BEARS All public parking controlled by Amco Parking.  Closest lot is at Bancroft and Bodich.
	Rose Bowl UCLA Los Angeles, CA  90024 (310) 825-2101
	Rentschler Field University of Connecticut Storrs, Connecticut 1-877-AT-UCONN  or 1-877-288-2666 or 860-486-2724 Tailgating is in the Red Lot (dirt) behind the scoreboard end of the stadium. Gates open at 8am. U Conn Tailgating
	Delaware Stadium University of Delaware Newark, Delaware (302) UD1-HENS (302) 831-8139 General Parking:10  Group Parking:  $15 Large Vehicles (Buses, RVs, etc.):  $60 (must be purchased 48 hours in advance) Tent Fee:$150 The best way to host your own tailgate party. Blue Hen Tailgates allow for tent space, parking (additional cost) and a great location right next to Delaware Stadium. Call (302) 831-2257.
	Sanford Stadium University of Georgia College Station Road Athens, Georgia 30603 706-542-1231 or toll free 1-877-542-1231 RV parking is designated for the Ramsey Center parking area and overflow/visitor parking is at the intra-mural fields.
	Aloha Stadium Univeristy of Hawaii at Manoa 99-500 Salt Lake Boulevard Honolulu, HawaiiI 96818 (808) 486-9555 Parking gates open at 2:30pm.  Parking fee of $5 car, $15 for truck or  limousine.  Tailgate curfew is one hour after the game ends.
	Commonwealth Stadium University of Kentucky Lexington, KY  40506 1-800-928-2287 Brew Crew 6
	Cajun Field The Swamp University of Louisiana at Lafayette Lafayette LA 70504 337/482-1000 Athletic Network
	Papa John's Cardinal Stadium University of Louisville Louisville, Kentucky 502.852.5863 RV parking at Kentucky Fair and Exposition Center - preferred entry at Gates 1 and 6.  Lot opens 5 hours before kick-off.
	Byrd Stadium University of Maryland College Park, MD 800-462-TERP (8377) Agame Tailgate D7 Tailgate
	Michigan Stadium University of Michigan Ann Arbor, Michigan  48109  (734) 647-BLUE (647-2583) Parking for recreational vehicles is available for $50 ($70 overnight) at  Pioneer  High School's Purple Lot on the southwest corner of Main Street and Stadium Blvd. The lot is available for overnight parking starting at 5 pm the day before the game. UM Tailgate
	University of Minnesota at Morris 320 East Fourth Street Morris, MN 320-589-2211
	Kenan Memorial Stadium University of North Carolina Stadium Drive Chapel Hill, North Carolina (800) 722-4335 Carolina Fan
	Notre Dame Stadium University of Notre Dame Notre Dame, Indiana 46556 (574) 631-7356 Notre Dame Football Weekends
	Autzen Stadium University of Oregon Eugene, Oregon 97401 (541) 346-4461     (800) WEB FOOT
	Los Angeles Coliseum University of Southern California Los Angeles, CA  90037 (213) 748-6136
	Williams-Brice Stadium University of South Carolina Columbia, South Carolina  29208 (803) 777-4202 Ultimate Tailgaters
	Neyland Stadium University of Tennessee Knoxville, Tennessee 37996 865-974-1000
	Royal-Texas Memorial Stadium University of Texas Austin, Texas (800) 982-BEVO or (512) 471-3333 Horn Fans Texas Pig
	Rice-Eccles Stadium University of Utah Salt Lake City, Utah 84112 801.581.7200 The “U” as it is known locally, has an official tailgate lot (pass required) just west of the VA Hospital across from Rice-Eccles Stadium. There are also grass fields and numerous trees located on campus near the Alumni House and Union Building.  This is a 10 minute walk to the stadium. UTE Tailgaters UTE Fans
	Carl Smith Center University of Virginia Charlottesville, Virginia Camp Wahoo
	Camp Randall Stadium University of Wisconsin Madison, Wisconsin 800. GOBADGERS Buses, motor homes and other "over-sized" vehicles may purchase a $25 permit on game day only from the parking attendant in lot 51. The lot is normally open for sale beginning at 7:30am on game days. Overnight parking of "over-sized" vehicles is prohibited on the UW Campus. Free game day parking is available in lots 76 and 85.
	Lane Stadium Virginia Tech Blacksburg, VA 24061 Phone: (540) 231-6267 Club House Tailgate
	Groves Stadium Wake Forest University Winston-Salem,  North Carolina  27109 1-888-758-DEAC or (336) 758-DEAC Tailgating is a time-honored tradition at Groves Stadium. Please refrain from littering the parking lots and/or fields. Please put trash in the proper receptacles. Piccolo Park, located on the East Side of the Stadium, is available for corporate tailgate parties. For further information on Piccolo Park, please contact ISP at (336) 723-5544. Buses/recreational vehicles can only be accommodated in the Coliseum lots and are subject to a $10 parking fee.
	Mountaineer Field West Virginia University Morgantown, West Virginia 26507 (304) 293-5621 Recreational vehicles are permitted in University operated lots but require a special RV permit. Vehicles that are 20 feet or longer are considered RVs. Trailers are permitted but in the Red lot only. Overnight RV parking is allowed but a permit must be visible at all times.

Wings

Back to all recipes

1. Devil Dawn's Honey Jalapeno Wings
2. BEER BATTER WINGS

Drinks

Back to all recipes

1. Apple Cider Wolverine Style
2. Hawkeye Oatmeal Stout
3. Hot Apple Cider
4. Margarita Punch
5. Parking Lot Punch
6. Skippes
7. Texas Aggie Sangria

Desserts

Back to all recipes

1. Buckeye Pie
2. Build your own Parfait
3. Chocolate Mint Brownies
4. Colts Fruit Pizza
5. Cream Brulee
6. Deluxe Pecan Pie
7. Heath Bar Pie
8. Mississippi Mud
9. Pupkin Roll
10. Too Inten(t)se Haystacks
11. Wildcat Carmel Brownies

Tell The Commish

As the Commish travels the county in support of the great American Tailgaters we are always looking for fan input or Tales From The Parking Lot, Recipes', the best Tailgating Products, or simply the best Universities to feature on our site for all to share and have a good time.

Reach out and collaborate with the Commish as he would love to hear from you. Send in your tailgating recipes, photo's, and share your thoughts about tailgating. If you hav an article of interest, or your PhD thesis, or some other special event that you would like to share, Joe Cahn would love to hear about it. It's football season after all!

Past Observations

View The Commish Speaks Out

• The Commisioner's Blog
  We are now going into a new age with a new and improved Tailgating.com site. I spilled barbecue sauce on my computer so we had to clean that up along with building a new site in this new information age.
  We need your help. I'm on the road to the Super Bowl in New York, but need your help with this website. Visit my Tell The Commish page.
  Tell your friends, bookmark this page, this is your website. Tailgating.com, "of the tailgaters, from the tailgaters, by the tailgaters" from the Tailgaters Constitution of the Tailgating Nation.
   
• Super Bowl 2012
  Indianapolis for the Super Bowl to tailgate in the Circle City. Check out tailgating.com for updates. A new city, a new Year and soon a new website for everyone to enjoy.
  
  
• Checking In With The Commish - October 26, 2010
  We check in with The Commissioner of Tailgating, Joe Cahn. Today, we chat about his appearance on Fox and Friends, the Bing National Tailgating Championship (which starts in Houston on November 7th), 3 things we need to know about The Commish, a tailgating tip for beginners, a tailgating recipe The Commish loves right now, the next [...]
  
  
• Clips from Tailgate Takedown
  Tricked out USC ‘57 Chevy.
  
  
• Tailgating for Tailgating Takedown
  Getting ready for the big tailgate here in Ft. Worth to celebrate the premier of “Tailgate Takedown” tonite on TLC at 10:00 PM Eastern. Marinating, slicing and dicing . . . Two episodes tonite and more on the way. So fire up those coals and enjoy the premier tonite. P.S. Tailgating.com re-launches tonight!
  
  
• Tailgating - Pro Bowl Style
  Got a great tailgate at the Pro Bowl? Hit me up.
  
  
• On My Way to the Pro Bowl...
  On my way to the Pro Bowl to tailgate at the beach. Last year went to Reno and had so much fun and food had to go back. They shut down downtown so fans come out and tailgate. Great concept and it worked and was great. This year it will be better and if you’re in [...]
  
  
• Super Bowl Doesn’t Mean Super Tailgating
  o home team, no home field advantage. That’s what happens at a Super Bowl. It is a time to celebrate in another city and explore the best of what Tampa has to offer. For some its time to get out of the snow and just feel warm all over. Tampa has some of the best tailgating [...]
  
  
• Cotton Bowl - Ole Miss vs. Texas Tech, 1/2/09
  Where howdy met hi y’all. Where smokers met cold appetizers. Where cowboys and cowgirls met gentlemen and ladies. Where Texas met the Deep South. This was the Cotton Bowl. The last to be played at the Texas State Fair Grounds. (Next year Jerry World) What a great way to say good-bye to a rich history and [...]
  
  
• Not Only the Destination
  Take time to smell the roses or eat the oranges. It’s not only the destinations — the tailgates — but the journey that I love. We live in such a great country from sea to shining sea, not only the beauty of the country but stopping to visit with the people. Keep the campaign alive. [...]
  
  
• Tampa - December 21st
  What a great and diverse country we live in. Snow from Seattle to Foxborough, cold and frigid weather everywhere — well not everywhere. The Commish was in Tampa, 76 and sunny. Hey somebody had to be at a tailgate where shorts and Bucs tee shirts were the dress of the day. The other dress of [...]
  
  
• magicJack Bowl, Tropicana Field
  Bowl gamea are a different animal. In this case Bulls and Tigers. At most bowl games there isn’t a home team, but here, USF is only 30 miles away from Tropicana Field and the USF fans came to tailgate. Tee shirts and shorts are the uniform of the day even Santa wants to be in Florida. [...]
  
  

NFL Parking Lot Info 

"Follow the Commish to Santa Clara, CA in 2016 for the ultimate tailgate Super Bowl 50"

We want to stay up to date with our NFL parking lot information.  This is your chance to be an onsite reporter and help us out.  If the parking spots or information you find needs an update, let us know!  Things change from season to season, so show some pride in your stadium and parking lot trends and keep us informed.  Your voice is important, so please share your input and we’ll adjust accordingly.

Go back to Parking Lot page

Arizona Cardinals	University of Phoenix Stadium One Cardinals Drive Glendale, AZ 85305 (602) 379-0102 Sportsman's Park carparks open four (4) hours prior to kickoff. Oversized vehicles - There is limited number of oversized parking locations for RV's at the Youth Sports Fields and Lot H. Sportsman's Park will close one (1) hour after the conclusion of the game.
Atlanta Falcons	Georgia Dome Northside Drive Atlanta, Georgia 888.333.4406 Parking is controlled by Central Parking. Tailgating is allowed on the Philips lot on Foundry Street. Falcons Bird Watcher
Baltimore Ravens	M&T Bank Stadium 1101 Russell Street Baltimore, MD 21230 410-261-RAVE Tailgating is allowed on all on-site lots controlled by the Maryland Stadium Authority. These lots open 5 hours prior to kick-off. RV's park in lot J. Lot opens 7am. Ravens 24x7 Ravens Tailgating Tips Baltimore Beatdown
Buffalo Bills	Ralph Wilson Stadium One Bills Drive Orchard Park, New York 1 (877) BB-TICKS Tailgating is permitted at all stadium parking lots. Stadium lots open fours hours before the game and close approximately two hours following the game. Bills Zone Bills Backer
Carolina Panthers	Bank of America Stadium 800 South Mint Street Charlotte, North Carolina 704.358.7800 RV parking is available at Cedar Yard Station. Cedar Yard Station located immediately east of the I-77/Morehead Street interchange. For more information call (704) 334-2900. Panther Fanz Reg Hunnicutt Tailgating
Chicago Bears	New Soldier Field 1000 Football Drive Lake Forest, IL 60045 (847) 615-2327 (BEAR) 31st street Tailgating Lot. This is the place to tailgate before Bear games! Most of the other lots don't open until 4 hours before kickoff and have tons of rules and restrictions (i.e. no tents, canopies, deep fryers, etc....). On the other hand, people start showing up around 5:30 a.m. in the 31st street lot - - - even for night games! The 31st street lot is day of game, cash only ($16). It is first come, first served and it usually sells out 4,000+ spots before the other parking lots even open for the day! Surprisingly, the Bears (and their partner Tru Parking) added additional Tailgating Parking Lots.....called the Southwest Lots this season. These lots are a combination of Parking Pass (guaranteed spot) or limited day of game cash ($40). This is were people typically go after the 31st sells out (if they want to tailgate - - otherwise there is a McCormick place garage for just parking). Bears History Da Bus Fork You Tailgating Club
Cincinnati Bengals	Paul Brown Stadium One Paul Brown Stadium Cincinnati, OH 45202 Main Office (513) 621-3550 Best lot for tailgating is the CG & E Parking lot on Mehring Way at the Western riverfront. The lot opens 5 hours before kickoff and costs $10 per car and $20 RV's Bengals Zone
Cleveland Browns	Cleveland Browns Stadium West 3rd Street Cleveland, OH Parking information contact the Cleveland Visitors Bureau at (216) 621-4110. Tailgating and RVs park in Muncipal Lot at Route 2 & East 9th Street. Lot opens at 7am. Dawg Talk Island Tailgate Dawg Cleveland Tailgating Cleveland Browns Bus
Dallas Cowboys	Cowboys Stadium 925 North Collins Street Arlington, Texas 76011 Phone: (817)892-4161 RV parking in Bus Lot across Loop 12. Opens 2 hours before kick-off. Dallas Fan
Denver Broncos	Sports Authority Field at Mile High Stadium 1701 Bryant Street Denver, Colorado 720.258.3000   Although tailgating is encouraged in all other stadium parking lots, a limited number of first-come, first-serve stalls in Lot C and Lot M are available for $30 per space or with an existing stadium parking pass, but you have to come early. Information on single-game parking permits and RV parking permits can be obtained by calling parking information line at 720-258-3727.   Orange Mane
Detroit Lions	Ford Field 2000 Brush Street Detroit, Michigan 48226 1-800-616-ROAR (7627)
Green Bay Packers	Lambeau Field Lombardi Avenue Green Bay, Wisconsin PMI, manages Lambeau Field parking. Reserved spots are also available for RVs and buses. Call 800.895.0071 for information and passes.
Houston Texans	Reliant Stadium Two Reliant Park Houston, TX 77054 (832) 667-2000 Tailgating is permitted throughout the Reliant Complex excluding the lots south Reliant Stadium to Westridge and south of Astrodome to Westridge). Parking lots open 4 hours prior to kickoff. RV's must park in designated RV areas in each lot. Additional parking spaces may be purchased for more tailgating area. Texans Bull Pen Texans Talk Raging Bull Tailgaters
Indianapolis Colts	Lucas Oil Stadium Capitol Avenue Indianapolis, Indiana (317) 297-7000 Circle City, home of the Indianapolis Colts. Indy Blue Crew Colts Fan Colt Power
Jacksonville Jaguars	Jacksonville Municipal Stadium One EverBank Field Drive Jacksonville, Florida 904) 633-2000 Parking Lot Q is the Tailgating Lot but it's restricted to season ticket holders only. RV parking is at the Fairgrounds. Tailgaters Parking is another great place to tailgate. Open four hours before kickoff, it has clean bathrooms and its own outdoor restaurant/bar in the parking lot! It is on Talleyrand Avenue, phone # 904-353-1126. EverBank Field
Kansas City Chiefs	Arrowhead Stadium One Arrowhead Drive Kansas City, Missouri 816.920.9300 Arrive early to get in line. The gates open 3 hours before kick-off and the Tailgating Rush begins. RVs are directed to the Bus Parking Lot M Kansas City
Miami Dolphins	Sun LifeStadium 347 Don Shula Drive Miami Gardens, Florida 30056 (305) 623-6100 RV Lot on west side of stadium, off 26th Avenue, Gate 8. Lot opens four hours before kick-off. Finatics
Minnesota Vikings	Minnesota Vikings Mall of America Field at the Metrodome 500 11th Avenue South Minneapolis, Minnesota 612-338-4537 Parking controlled by Standard Parking. Tailgating Lot at Portland & Washington Streets. Update from VIkings Tailgaters: Development has eliminated much of the parking along Washington Avenue between the Warehouse district and Seven Corners. Here's an alternative: The lot in front of RiverWest Apartments is normally leased/rented for Tailgating. It's about 2-3 blocks south-west of the Dome, along 2nd St S, adjacent to Washington Ave. Vikings Tailgate Battle Wagon Vikings Insiders Vikings Van Northern Virginia Vikes Minks Nest
New England Patriots	Gillette Stadium 60 Washington Street Foxboro, Massachusetts 508.543.8200 800.543.1776 Parking for RVs, limos & tailgating in Lot P8. Open 4 hours before kick-off.
New Orleans Saints	Mercedes-Benz Superdome Sugar Bowl Drive New Orleans, Lousiana (800)756-7074 Parking information call (504) 587-3805. Go Saints FQRV
New York Giants	MetLife Stadium One MetLife Stadium Drive East Rutherford, New Jersey 07073 201-559-1515 RVs may park in any open lot. Lots open four hours before kick-off. Big Blue Cookin Crew Big Blue BBQ Tailgate Infantry South Jersey Wrecking Crew New York Giants Tailgate
New York Jets	MetLife Stadium One MetLife Stadium Drive East Rutherford, New Jersey 07073 201-559-1515 RVs may park in any open lot. Jets Insider New York Jets Tailgating Jet Nation
Oakland Raiders	Oakland County Coliseum Coliseum 7000 Coliseum Way Oakland, California RVs park in Lot B at Baldwin Street and Hegenberger Roads. Lot opens at 9am. Sacd 88
Philadelphia Eagles	Lincoln Financial Field One Lincoln Financial Field Way Philadelphia, PA 215-463-2500 Tailgating at Wachovia Center parking lot. Lot opens at 4-6 hours before kick-off. Controlled by Kenny Parking Services 215.334.4340 Eagles Tailgate One Crazy Fan The Tailgate Show Philly Tailgate The Eagle Mobile Eagles Tailgate Eagles Van
Pittsburgh Steelers	Heinz Field 1501 Reedsdale Street Pittsburgh, Pennsylvania 412-323-1200 Parking controlled by Alco Parking 412.323.4455. RVs are to park on the other side of the stadium next to the Carnegie Science Center. The Science Center is directly across the street from the field.
San Diego Chargers	Qualcomm Stadium 9449 Friars Rd. San Diego, CA 92108 (619)641-3100 Parking Lots are available for tailgaters in the N3 and P3 areas. Bolt Pride
San Francisco 49ers	Levi Stadium   Club 49
Seattle Seahawks	CenturyLink Field 800 Occidental Ave Seattle, Washington 98134 (888) NFL-HAWK Seahawker
St. Louis Rams	Edward Jones Dome 901 North Broadway St. Louis, MO 63101 (800)246-7267 Ram Clan Rams Tailgating
Tampa Bay Buccaneers	Raymond James Stadium 4201 N. Dale Mabry Highway Tampa, FL 33607 (800) 795-2827 813-350-6500 Stadium office is open Monday through Friday 8 a.m. to 5 p.m. and on event days. Tailgating in Lot #8 off Himes Blvd. Also check out Al Lopez Park 4810 North Himes Ave. for tailgating under the Oaks. Buc Fan Tours Buccaneer Brew Crew The Pillage Inn
Tennessee Titans	LP Field 1 Titans Ways Nashville, Tennessee 615.565.4000 Because of the limited parking space around the Coliseum, tailgating is permitted only directly behind a patron's vehicle and is subject to Coliseum rules. Titans Tailgaters
Washington Redskins	FedEx Field Arena Drive Landover, Maryland 301.276.6000 Tailgating is permitted in all parking lots. The Stadium lots open four hours prior to kickoff. Port-o-lets are provided. RV parking in Lot D4. Hogettes

This Week's Juicy Dish:

BALTIMORE

BRATS

The Commissioner discovered these juicy brats just before watching the Bills take on the Broncos...

Lorem ipsum dolor sit amet, convallis justo pellentesque consequat et placerat, arcu ornare cursus diam, quisque fusce in tempor urna nec justo. Est maecenas magna vitae, ut quis vehicula facilisis duis. Morbi enim pretium malesuada facilisis id cras. Pulvinar morbi non, eu sed, donec eu. Est quisque lorem, sociosqu montes libero, consectetuer magnis, sollicitudin phasellus venenatis. Nulla magna integer. Mauris nunc justo.

Bagel Dip

Back to Salads, Sides, & App recipes

Sue from Green Bay, WI

1 (16oz.) jar Hellman's Mayonnaise
1 (16oz.) container sour cream
1 pkg. envelope Hidden Valley Ranch Dressing Mix - (not party mix)
3 pkgs. chipped or dried beef (I use Budwigs)
2 pkgs. Lender Bagels (I use Packer Bagels, green & gold) from a local bagel company.

Mix all ingredients, except the bagels, and chill. Cut bagels into bite size pieces. Dip bagel pieces in dip. Enjoy!

Bubba's Sandwich Slaw

Back to Salads, Sides, & App recipes

From Mrs. Bubba, a displaced Cowboys' Tailgater in Ohio

We live in Ohio but my husband is a huge Cowboys fan. The whole day consists of me cooking for him and his boys. i wanted to send this
Tailgate slaw recipe. We call it Bubba's Sandwich Slaw.

1 head of purple cabbage
1 red onion
1 jar Marconi sport peppers
1 bottle red wine viniagrette
Seasonings to taste: I use fresh black pepper, basil, oregano, garlic powder and onion powder.

Chop cabbage into small pieces/ Dice red onion. Add sport peppers. (we use the whole jar, use as much as desired). Add bottle of red wine viniagrette. Mix together . Add seasonings and put in container with tight fitting lid. Best if left to marinate for a few hours or overnight.

We put this on Sloppy Joes, burgers, pulled pork, roast beef, brats, hot dogs....... or just leave out with bread or chips it will be gone..... spicy!!! Delicious!!!

Hope you enjoy!!

Go DAWGS! Boiled Peanuts

Back to Salads, Sides, & App recipes

From Lamar Hinson a University of Georgia Tailgater

Tailgating at the University of Georgia on a fall, Saturday afternoon is just a slice of heaven. Of course, watching 'dem Dawgs' just isn't the same without a big, ice cold Bourbon and Coke and some boiled peanuts.

BOILED PEANUTS:

4 lbs. green peanuts in the shell (raw peanuts are the same thing. Make sure the peanuts are not the planting type that have been treated with insecticide - just a tip, not a warning from personal experience).
6 to 8 quarts of water
8 to 10 tbs salt to taste but remember you can always add more

Wash green peanuts and place in a large pot with water and salt. Cover and bring to a boil. Boil slowly for 90 minutes to 2 hours. Keep the water briny and add water and salt as needed. See if they are done after 90 minutes. Peanuts should be soft but not mushy. Rinse in tap water. Drain well. After cooling the boiled peanuts may be frozen in zip-lock bags. When ready to serve, simply reheat to a boil and drain. I prefer them cooled after the first boiling.

Cherry Pepper Poppers

Back to Salads, Sides, & App recipes

Elaine from Lincoln, Nebraska

That's Husker Country...Corn...BIG RED...Tailgaters!!!

Pickled cherry peppers, red or green or both, hot or mild or both. Twist out the center and stem, which should get most of the seeds. Scoop out remaining seeds. Fill with Italian meatball mix, or what ever.

Sauté in red sauce of your choice. Serve as an appetizer, or in place of meatballs with spaghetti. Oh, rinse the vinegar off before stuffing.

Ford Field Fire Eggs

Back to Salads, Sides, & App recipes

An Upper Peninsula Delicacy
From Jeff a Detriot Lions Tailgater

3 Dozen Hard Boiled Eggs
1 Large Onion
1 Large Bottle (12 oz.) Hot Sauce (Franks, Louisiana, etc)
1 Small Bottle (5 oz.) Tabasco
Various Hot Peppers - Sliced *
White Vinegar

Boil and peel eggs. While eggs are boiling, pour Tabasco and Hot sauce into container large enough to hold eggs, onion and peppers. Cut onion and hot peppers into slices. Add eggs, and cover with vinegar. Let eggs soak a minimum of 1 week for best results. The longer they soak the hotter they get.

* - I use fresh habanero, jalapeño, cayenne, and chili peppers. But can use any combination of fresh or from a jar. These are what make the eggs hot or not, so it is personal preference.

I usually make 2 batches throughout the football season, one at the beginning and one when they run out. I have had them soaking for a whole season before, but the egg loses its texture over time.

Sauerkraut Balls

Back to Salads, Sides, & App recipes

From Jim in Cleveland

Here's a recipe I would like to share with you. Something we of German descent in Ohio farm country have concocted as another delicious use for the sauerkraut we make each year by hand.

1 quart sauerkraut
1 pound (tube) of ground sausage
1 individual pack of cream cheese
1 tsp. parsley flakes
3/4 cup Italian bread crumbs
about half a dozen eggs
extra Italian breadcrumbs
flour

Brown sausage in saucepan then melt cream cheese into it. Mix this with the sauerkraut, parsley and bread crumbs. Roll the resulting mixture into balls about half the diameter of a golf ball (they'll get bigger). Put some flour in one bowl, a few beaten eggs in another, and some bread crumbs in another. Roll all the balls in this sequence: flour, egg, bread crumbs, egg, bread crumbs.

Once that is done, deep fry the balls at 350 degrees for about 7 minutes or until a deep golden brown. For the health conscious of us, you can bake them at 350 degrees for about 25 minutes, but they are so much better deep fried.

Enjoy on a Saturday afternoon with your beer watching the Buckeyes defense smash through everything put in its way!

NOTE: This recipe takes a while and can be a bit messy so plan accordingly, but remember the results are more than worth it!

Grilled Tomato Salad

Back to Salads, Sides, & App recipes

from Leslie Ann Britton #3 GM Goodwrench Service & #31 Lowe's

Coleman NASCAR Team Challenge Winner!

1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 cloves of garlic minced
3 dashes of Worchestshire sauce
½ cup chopped fresh basil
Salt and pepper to taste
5 large vine ripened tomatoes - quartered
½ loaf of crusty bread torn in 5 pieces

1.) Prepare the grill

2.) Whisk in a medium bowl - oil, lemon juice, garlic and Worcestershire sauce, add basil and let set.

3.) Combine salt and pepper with the quartered tomatoes. When grill is hot shear the tomatoes, turning frequently until brown on all sides.

4.) Toss sheared tomatoes in the basil mixture. Season with salt and
pepper. Divide salad among 5 salad plates. Serve with the crusty bread for dipping.

Bengals Stuffed Jalapenos

Back to Salads, Sides, & App recipes

From Chris a Bengals Tailgater

4 links hot Italian sausage
package of Bernase cheese sauce mix
2 packs of bacon
20-25 large Jalapenos

Cut open and brown the sausages (like hamburger). Add the Bernase cheese sauce and let simmer to a nice gew. Cut the tops off and hallow out Jalapenos. Stuff with sausage and wrap in a slice of bacon. Grill until bacon is cooked.

Then cheer WHO-DEY for the Bengals!

Best Jalapeno Popper Ever

Back to Salads, Sides, & App recipes

From Jennifer A. Michigan Tailgater

12 Jalapeno Peppers
16 oz Cream Cheese
1 cup Shredded Cheddar Cheese
1 Medium Tomato chopped
4 slices Bacon
1 clove garlic (or more if you like) minces
1 TBSP basil
Salt and Pepper to taste
12 slices of Prosciutto

Slice the Jalapno down the center and across the top, but don't cut the heads off. Clean out the seeds. Fry the bacon and make it into bacon bits Combine softened Cream Cheese, Cheddar Cheese, chopped tomato, bacon bits, garlic, basil, salt and pepper, in a bowl. Once mixed, stuff those peppers!!! Just wrap each pepper with 1 slice of Prosciutto, grill, and enjoy with your favorite sauces like sweet and sour and ranch!

Nothing beats tailgating at the BIG HOUSE. U-M football has provided my friends and I some fantastic times and recipes. GO BLUE!!!

Devil Dawn's Honey Jalapeno Wings

Back to Wings

From Dawn M a long-time Charger Fan n San Diego

These are so good, and I'm so bad. These delicious, sweet-spicy morsels are the only reason people invite me to tailgates anymore. This is actually a variation from Tim Sullivan of Cilantros in Del Mar, California. Serves 10-12 as an appetizer.

Ingredients:

Before the Game: Roast (or boil) Jalapenos until tender, then blend with all ingredients except chicken in a blender or food processor. (You may have to do this in batches.) Marinate Chicken for at least an hour, the longer the better, in most of the sauce, saving some sauce for brushing during grilling.

At the Game: Grill until done. I don't know how long since the men won't let me near the grill anymore, but when they look done, that's when you're supposed to take them off the grill (apparently).

Even Better: I usually start the day before, marinate several hours, and then bake right in the marinade for 25 minutes. After refrigerating overnight, the next day at the game you can throw them on the grill for a few minutes, brushing with saved marinade, just to get that great, caramelized finish.

Stuffed Jalapenos

Back to Salads, Sides, & App recipes

Lisa and Sheryl, ECU Tailgaters from Winterville North Carolina

1/4 lb ground beef
10-12 popper size jalepenos
small onion
1 lb bacon
12oz - 1lb Monterey Jack w/jalepenos cheese

Chop onion and brown in small amount of oil. Add hamburger and brown and drain. Grate cheese and mix with hamburger. Cut top of jalepenos and core out the seeds. Slit down to 1/4 inch from bottom. Stuff with hamburger mixture. Wrap slice of bacon around popper. Stick with toothpick if necessary. Grill over coals until done.

TC Peppers

Back to Salads, Sides, & App recipes

From Tim C. in Humbolt, Nevadar

Ingredients:
Toothpicks in h20
peppers of choice
Sun dried tomatoes
cream cheese

Pick out your favorite type of Pepper. Night before boil if the peppers are too hot for you otherwise leave as is.

Mix cream cheese, garlic, and sun dried tomatoes together. Cut pepper in half but not all the way through. Place mixture inside pepper.

Wrap the pepper with a piece of bacon and put a toothpick through the middle to hold it together. Grill as long as you like.

HoCakes

Back to breakfast recipes

From Randy with the Tailgate Mafia in Atlanta, Georgia

My dad used to make these Ho cakes for my brother ,sister and I . His recipe varies somewhat from mine. Here is a simplified version.

8 packs Cornbread Mix
2 2/3 cups Whole Milk
4 Eggs
1 can Mexicorn
2 cans Creamed Corn
1 cup grated Sharp Cheddar Cheese
Cooking Spray
Salt and Pepper taste

Most cornbread mixes are about 6 oz. and tend to serve 6. As you know we have a large crowd, so I use several. Last week we used 8 packs, although they call for just adding water I use whole milk about a third of a cup per pack in addition I also add one egg for every two packs of mix. When using 8 packs I will add one can of Mexicorn and two cans of creamed corn to the mix. After combining all of the ingredients I like to add one cup of graded sharp cheddar cheese.

Pour all of these ingredients into a mixing bowl. When the batter is mixed spoon batter on to a griddle or frying pan that has been preheated to about 300 degrees and coated with butter or cooking spray, like preparing pancakes. Cook on one side until small bubbles are forming around the edges, then flip to the other side continue to cook until golden brown. Salt and pepper to taste while mixing.

My dad prepared his in the family cast iron pan and I have never been able to match the flavor of those that he prepared for our family.

Serve with Chili. Feeds 40.

Bama's Black Eyed Pea Dip

Back to Salads, Sides, & App recipes

from Chad a rabid Alabama Crimson Tide Fan

There is nothing like a tailgate in T-Town. Football is in the air everywhere you go. I make this black eyed pea dip that everybody loves. As a matter of fact my tailgate group said if I don't bring the dip they don't like me enough just to have me show up. (Ha, Ha)

3-12oz. cans of Black Eyed Peas (drained)
1/2 Cup of real Hellmann's Mayonnaise
1/2 Cup of real Sour Cream
2 packages of Ranch Dressing Mix
2-12oz. cans of Whole artichokes (chopped)
12 oz. bag of Shredded Cheese (your choice)
Salt & Pepper (to taste)

Mix black eyed peas, artichokes, sour cream, mayonnaise, ranch packages and salt & pepper in a casserole dish. Cover and heat in a 350 degree oven for 25 minutes. Take out of oven and put cheese on top, cover and cool off. Once you get to the tailgate heat back up while stirring often. Serve with scoop tortillas, scoop Fritos or large wheat thins. Some of our tailgaters have even slow cooked a sweet onion til fork tender and eaten that way. This dip is to die for.

ROLL TIDE!!!!!!!!!!

Berry's Bean Dip

Back to Salads, Sides, & App recipes

from Sharon, Proplayer Stadium's Tailgate Queen!!!

1 can of refried beans
1 package of cream cheese
1 jar of salsa (x-hot if you are brave)
1 package of shredded cheddar cheese

In a microwave-able bowl mix beans, cream cheese and half of the jar of salsa. When well mixed, spread evenly and smooth, then pour the rest of the salsa to cover mixture evenly, cover with a generous layer of cheddar cheese and microwave for 2-3 minutes (until cheese is melted) Serve with tortilla chips, potato chips or spread over hot dogs, hamburgers or anything else!!!

Buffalo Chicken Wing Dip

Back to Salads, Sides, & App recipes

From Dave a Philly Eagles Fan

Make it up ahead and reheat to watch the game.

4 boneless chicken breasts ground or chopped in a food processor
1 bottle Anchor Bar wing sauce [hot or regular your choice]
8 oz. cream cheese
1/2 cup Blue cheese dressing
1 small package shredded cheddar cheese

Chop or grind cooked chicken breasts. Blend sauce and cream cheese together. Add chicken, Blue cheese, and cheddar cheese. Place in a baking dish and bake at 350 for 25 minutes. Serve hot or cool, put in fridge and reheat before the game. Great with nacho chips and beer.

Here's to great gatin'

Cajun Guacamole

Back to Salads, Sides, & App recipes

To commemorate Super Bowl XXXVI in New Orleans, CAC has developed Cajun Guacamole -- the Mardi Gras Queen of guacamoles. While avocados aren't native to the bayou, they do complement the spicy Cajun flavors of Louisiana. The recipe, featuring California avocados, cayenne pepper and a generous dose of chopped garlic will be available on CAC's Web site at www.avocado.org beginning January 14 for Super Bowl party enjoyment.

Ingredients

2 California avocados, about 1 pound
1 tablespoon fresh lemon juice
1/2 cup finely diced red bell pepper
1/2 cup small cherry tomatoes (cut in halves or quarters, if large)
1/4 cup thinly sliced green onion
3 cloves garlic, finely chopped
1/2 teaspoon chopped, fresh thyme leaves or 1/4 rounded teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Preparation
Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

Serves: 6

Dave's First Down Dip

Back to Salads, Sides, & App recipes

From the Gumbo Pot of Chef Dave Prows, C.E.C.

1 tsp. Chopped Garlic
1/2 cup Chopped Green Onions
2 cups Softened Cream Cheese
1/2 cup Diced Tomatoes
1 Tbsp. Sour Cream
1 each Grilled Chicken Breast (Diced)
1 cup Cooked Black Beans
1 Tbsp. Fresh Chopped Basil
1 cup Mixed Grated Cheese
To taste Tabasco
To taste Seasoned Salt
1 bag Chips (Blue Corn and Flour Tortillas)

Soften the cram cheese by beating until smooth in a mixer. Add all the other ingredients except the cheese and mix by hand until combined, add the seasonings as needed or desired. Top with the grated cheese. This dip may be served hot or cold.

For the hot dip, pour the mix into an oven safe bowl and bake at 350 degrees until the cheese is brown and bubbly. Approximately 13 minutes. Serve with chips.

Easy Dip

Back to Salads, Sides, & App recipes

from Doug Cincinnati Elder Tailgater

This is a really easy dip to make that me and my friends love.

2 jars of Kraft Old English cheese
2 8oz blocks of cream cheese
1 bag of bagels
onion and garlic powder

Add the Old English cheese, cream cheese, onion and garlic powder together ( add powder to taste, I usually use about a teaspoon of garlic powder and 1/2 a teaspoon of onion powder) in a large bowl. Blend with a hand mixer or until smooth, the creamier it is, the better. Cut the bagels into bite size pieces and enjoy.

This is also good with pretzels and corn chips.

Gazpacho Dip

Back to Salads, Sides, & App recipes

From an LSU Tailgater

Combine all ingredients.

4 oz. can chopped black olives
4 oz. can chopped green chilies
2-3 tomatoes, diced
4-5 green onions, diced
1 1/2 tbsp. vinegar
1/2 tsp. garlic powder
3 tbsp. vegetable oil
1/4 tsp. salt
1/4 tsp. Pepper

Serve with dip-style corn chips.

Bagel Dip

Back to Salads, Sides, & App recipes

Sue from Green Bay, WI

1 (16oz.) jar Hellman's Mayonnaise
1 (16oz.) container sour cream
1 pkg. envelope Hidden Valley Ranch Dressing Mix - (not party mix)
3 pkgs. chipped or dried beef (I use Budwigs)
2 pkgs. Lender Bagels (I use Packer Bagels, green & gold) from a local bagel company.

Mix all ingredients, except the bagels, and chill. Cut bagels into bite size pieces. Dip bagel pieces in dip. Enjoy!

Husker Pepper Dip

Back to Salads, Sides, & App recipes

From Verleen R. in OMaha Nebraska

3 (8oz) bricks cream cheese - softened
1 stick butter - softened
1/2 - 3/4 c. grated parmesan cheese (fresh)
1 pkg. Hidden Valley dip or dressing mix

Mix everything together well and divide into 1/3's. (For bigger groups, I divide in half.) Coat 3 (or 2) small plastic dishes (with lids) with either butter or PAM, pour in coarse ground pepper to coat the bottom of the dish and part way up the sides. Spread the dip evenly into the dishes. Cover and freeze. Take the dip out an hour or two before serving to soften. Serve with pretzels. (I don't know exactly why, but this is really best if it IS frozen first. No- fat cream cheese won't work, but a combo of low fat and regular will work fairly well.)

This is a surefire hit at every tailgate and football party. I am quite sure we only get invited to some parties so I will bring this dip. The fact that it can be frozen for later use, only makes it that much easier. There is always and extra on hand.

We have this at every Nebraska Cornhusker home game tailgate, breakfast, lunch and dinner. It has become our tailgate signature. Even the visiting team's fans that stop by ask for the recipe, and although they may be our rivals on the field, in the parking lot we all enjoy our tailgate experience.

Mexican Style Refried Bean Dip

Back to Salads, Sides, & App recipes

From Art. a Jets Tailgater

INGREDIENTS:
1 cup Sour Cream
1/2 cup Mayonnaise
1 package Taco Seasoning
1 can Refried Beans
Tomatoes & Scallions, chopped
Shredded Cheese (such as Cheddar)

INSTRUCTIONS:

Mix together Taco Mix, Sour Cream and Mayonnaise
Layer (in order from bottom to top)
1. Refried Beans
2. Taco Mix
3. Shredded Cheese
4. Chopped Tomatoes & Scallions

For larger gatherings, double the recipe.

Hint: when spreading the refried beans in the bottom of your serving dish, you may find this hard since it's just out of the can. Try spooning the beans into a bowl first, then microwave for a short time. This will soften the refried beans, making it easier to spread in your dish.

No matter where I bring my Mexican Style Refried Beans DIP, it's a hit. Last time I made this recipe, it was for a group of us at Giants Stadium in NJ - for a JETS game. So many people come up to me asking for the recipe. at the last tailgate, two ladies wanted their picture taken with me because they wanted to remember the dip recipe..... well, me too. here it is.... share it with others if you wish.

Comments from the Parking Lot:

I tired the Refried Bean Dip recipe. The recipe didn't say if the dip should be warmed or eaten cold. Since it didn't say to cook it i figured it must mean to eat it cold? I tried warming it in the microwave after we got home and that was good too!. Thanks for the recipe... Shelley C. tailgating at Monmouth University in West Long Branch, NJ.

The Official Pedricktown Football Club Nacho Dip

Back to Salads, Sides, & App recipes

From Pedricktown, New Jersey

1 8 oz. block of cream cheese.
2 16 oz. jars of Chi Chi's Fiesta Salsa (We use hot)
diced jalapeno pepper slices (If you like it hot.)
2 cups shredded taco or nacho cheese

Spread cream cheese on bottom of casserole dish. Pour in 2 jars of salsa. Add jalapeno slices Top with nacho cheese. Bake in 400F oven for 20 - 25 minutes. Mix together. Enjoy with nacho chips. (We use Tostito's Scoops) Wash down with ice cold beer.

Big Bites

Back to Salads, Sides, & App recipes

From an LSU Tailgater

2 cups (8ozs.) shredded Swiss cheese
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 cup mayonnaise
1 tsp. salt
1 tsp. cayenne pepper
24 slices baked ham or turkey

Combine potatoes, Swiss cheese, and red and green peppers in medium bowl; stir in mayonnaise, salt and pepper.

Spoon 2 generous tablespoons potato salad on each ham or turkey slice and roll into a cornucopia (or funnel) shape.

The flavor of the cheese in the potato salad is best when eaten at room temperature, so remove from the refrigerator 1/2 hour before serving time.

Makes about 2 dozen.12 ozs. red potatoes, peeled, cooked, cut into 1/2 inch pieces.