O/T What do you grill for tailgating?
With just under 2 weeks until the season FINALLY kicks off, I was wondering what all you fabulous MGoBloggers grill or cook for your tailgate. I have to admit my inquiry is to straight up steal the good ones. I am specifically looking for dishes that can be prepared at home, transported, and cooked over a standard charcoal grill. I don't want the hot dog/brat/burger shenanigans, something a little more exotic, but easy enough to prepare.
August 19th, 2013 at 2:48 PM ^
You're welcome.
August 19th, 2013 at 2:57 PM ^
Also, do you then put a rub on the chicken? I like kabobs, but don't have any experience grilling them.
August 19th, 2013 at 3:04 PM ^
August 19th, 2013 at 2:48 PM ^
I for one love the hot dog/brat/burger shenanigans. Sorry, I don't do much else on the grill.
August 19th, 2013 at 2:52 PM ^
2 to 4 slices of bacon (fried crisp and crumbled)
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat free cream cheese, softened
1/2 cup shredded extra sharp cheddar cheese
1/4 cup minced green onions
1/4 teaspoon salt
1 garlic clove, minced
14 jalapeno peppers cored and seeded
Cook the bacon until crisp and crumble it. Add bacon to cream cheese and put in cooler, At the tailgate, add onion cheddar cheese, salt and garlic. Mix well. Stuff the peppers with the mixture. If you have a pepper grill rack, stuff them whole, if not cut them in half lengthwise and stuff each half.
Preheat grill to medium high heat.
Place stuffed peppers in the pepper grill rack or if sliced place them, cheese side up, right on the grill grate coated with cooking spray. Cover/close lid and grill peppers for 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Enjoy!
Best damn things I've ever had
August 19th, 2013 at 2:53 PM ^
All of the meat, but specifically my favorite thing is grilled chicken thigh (chunks off the bone) stuffed with jalapeno or chipotle then slathered in adobo or a cumin/cayenne blend.
August 19th, 2013 at 2:56 PM ^
Its not for the games but Im grilling 3 spicy mango chicken with asparagus wrapped with prosciutto lightly salted! Got the day off and Im enjoying it!
August 19th, 2013 at 2:58 PM ^
So that's like a Mexi-American-Italian dish?
August 19th, 2013 at 3:15 PM ^
This sounds awesome!
August 19th, 2013 at 2:58 PM ^
August 19th, 2013 at 8:00 PM ^
I will die happy after this glorious discovery causes my heart to asplode.
August 19th, 2013 at 8:50 PM ^
August 19th, 2013 at 2:59 PM ^
August 19th, 2013 at 3:09 PM ^
August 19th, 2013 at 3:10 PM ^
Jerk Sauce. Carribean Style ..... or Beer Brats...
August 19th, 2013 at 3:12 PM ^
Get there early enough, grill some tomatos, onions, jalapenos, bacon, and a pablano. Blend that into a smooth mixture and add celery salt, pepper, and hot sauce. Put in glass and add vodka for the best bloody mary ever.
Then mass produce burgers and dogs, man.
August 19th, 2013 at 3:29 PM ^
do you cut the tomatoes and get some of the moisture and seeds out before grilling? I need to know. As for our cookin', we usually do a rib contest every year. About a 3-4 hour smoke prior to kickoff.
August 19th, 2013 at 3:36 PM ^
I just cut the 'maters into quarters and grill for about 3-4 minutes per side without seeding or anything.
Only thing you may want to do is take the skin off of the pablano if you use one. The skin can be kinda bitter.
August 19th, 2013 at 3:58 PM ^
I was planning to skin both peppers.... Let em rest in a paper grocery bag until they cool. The skin will slide off easily.
August 19th, 2013 at 3:13 PM ^
August 19th, 2013 at 3:13 PM ^
August 19th, 2013 at 3:25 PM ^
Marinate some skirt steak (include some lime juice in the marinade). Pat it dry. Put a chipotle-based dry rub on it. Grill it fast and hot. Slice it up and throw it in tortillas with all the extras... cheese, avocados, salsa, onions, cilantro, black beans... whatever you like. Ther aroma alone will make you drool.
August 19th, 2013 at 3:21 PM ^
Bacon-wrapped burgers and cheese brats
August 19th, 2013 at 3:22 PM ^
August 19th, 2013 at 3:32 PM ^
Nacho Game Northwestern
Gyros for the Sparty game
Chicken wings for Iowa
Wok Away Wisconsin
Irish stem and corned beef for ND
As you can see some themes go better with cool names than others. We always do something whether that be a tailgate title referencing the opponent or just themed food.
August 19th, 2013 at 3:39 PM ^
last year for Northwestern, I felt 9:30 am for Lunch/Dinner food was too early.
So I made up 20 Bfast Buritos the night before, wrapped them in tinfoil tightly. Then heated them on the grill for 15-20min. Was a big hit, and made them nice and "hearty" with potatoes and fair amount of chorizo (spelling?) so was a good base for the drinking.
August 19th, 2013 at 3:43 PM ^
Start off with bacon wrapped, stuffed jalapenos.
- Slice jalapenos in half lengthwise and remove stem and seeds.
- Fill with creamed cheese mixed with chile powder and garlic powder.
- Wrap lengthwise with half a slice of bacon.
- Cook on indirect heat for about 30 minutes (or smoke for an hour) and then crisp up over direct heat.
Can easily plow through a dozen of these in minutes.
Then move onto to sandwiches. Typically hot italian sausage, fresh mozzarella and roasted jalapenos on a roll.
Wash down with tons of beer and maybe a flask of whiskey.
August 19th, 2013 at 3:54 PM ^
makes a mean Korean BBQ. The secret is to cut the sirloin very thin. Then marinade overnight: soy sauce, ginger, garlic, brown sugar, green onions, sesame oil (recipe can be found on line). Thread on skewers and grill away. Then wait for the compliments. Then watch team win....
August 19th, 2013 at 4:01 PM ^
I do the same thing with beef short ribs (never while tailgating though). Try them as a lettuce wrap with some rice and scallions.
August 19th, 2013 at 4:15 PM ^
If you put the marinade in a blender, add a peeled cut up kiwi. I know - weird, but it tenderizes the meat. I do this with skirt steak, and a similar marinade.
August 19th, 2013 at 3:58 PM ^
Pulled pork and barbecued bologna (with an apple juice bbq sauce glaze) topped with Cole slaw. . .
August 19th, 2013 at 4:02 PM ^
August 19th, 2013 at 4:11 PM ^
August 19th, 2013 at 4:15 PM ^
August 19th, 2013 at 4:39 PM ^
Like Brady Hoke, I don't eat before games. Unless it is at the Denny's for breakfast in A2. Tradition since 2006. Get the same every time.
After the game, usually hotdogs. Tons and tons of hotdogs. Mustard and onions. Never ketchup. There will be no red condiments.
Grilled on this beauty-
Usually for hotdogs the tradition is to spell "UofM" with mustard.
August 19th, 2013 at 8:36 PM ^
make that purple ketchup? You don't have a thing for Northwestern do you?
August 19th, 2013 at 4:53 PM ^
My favorite chicken/pork marinade. This is head and shoulders better than almost anything else I've tried.
Ingredients :
- 1 cup crushed pineapple
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/4 cup cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger powder
- 1/4 teaspoon powdered cloves
August 19th, 2013 at 4:58 PM ^
http://foundersbrewing.com/latest-news/2012/founders-beer-cheese-dip-re…
August 19th, 2013 at 5:07 PM ^
Put a flat skillet on the grill to do the pancakes, and wrap jimmy dean maple sausage in some tinfoil. Works great! I like to start early to get plenty of time in tailgating.
August 19th, 2013 at 5:08 PM ^
at least 2-3 times each season. Sometimes White Chili, sometimes ground beef, sometimes cubed or shredded beef, sometimes overloaded with home-grown jalepenos, sometimes sans beans for the hot dogs, but never the same chili two games in a row. And I always cook the chili at home a day or sometimes two in advance, as 6 am or earlier departure for Ann Arbor dictates advance preparation. And, of course, various crackers and shredded cheeses to top it with at the tailgate.
Other than that, food choices vary according to kickoff time. Fot the noon game vs. Akron, some sort of breakfast at AA Golf and Outing pregame, and burgers/brats/dogs afterwards. 3:30 kickoffs? Snacks and sweet rolls early on, then the grill comes out mid-day.
Not yet sure what we'll do for the UTL II game, as AA Golf and Outing won't open that day 'til noon. Maybe some of the ideas here will get a look-see.
August 19th, 2013 at 5:13 PM ^
This thread is perfect for a question I've wanted to ask....Do you guys (and gals) who have these tailgates welcome others who are just wandering around? I just don't know proper tailgate etiquette, and I've always wondered. If I was wandering with a friend, would we just be invited over? Or do we have to ask? I am in no way a freeloader, but I've seen some elaborate tailgates, with lots of people, that didn't look like private affairs and I always wonder if I could partake. Any insight?
August 19th, 2013 at 6:00 PM ^
We do a Gumbo and on really cold days Chili. For the opener we are doing a Taco Bar, Fajitas, Maryland Crab Ceviche, Guacamole, Queso, and for breakfast at 7:00 am on the golf course that will consist of Breakfast Burritos, and potato and onion cakes with some mild jalapenos. Of course Tostitoes etc etc.Oh yeah, and a full bar and keg!
August 19th, 2013 at 6:14 PM ^
August 19th, 2013 at 7:03 PM ^
We do have a cornhole tourney with trophies too.
August 19th, 2013 at 7:08 PM ^
August 19th, 2013 at 7:17 PM ^
We aren't easy to miss. We rock the Bose L1 x 2 soundsystems, have our own porta's, blenders for mixed drinks, (for the girsl of course), SatGo TV' and Big Screen. We do it up.
August 20th, 2013 at 9:19 AM ^
your portas. How much? This would be a nice add.
August 19th, 2013 at 5:58 PM ^
and traditional tailgate options. Seriously, this site needs its own cookbook and tailgate master to, you know, rule in and out the options. Think of the offensive and defensive playbook, options possibilities, different formations, gameplans and two-minute drills. Well, dare I say beer, wine and liquor options in this cook and drinkbook du jour.
August 19th, 2013 at 6:28 PM ^
I did about 12 pounds of pulled pork in the smoker, electric type, this weekend and it was GLORIOUS. After applying your favorite spice rub, hold the jokes please, you smoke with some hopefully moist heat (again...) and keep in there, resisting the temptation (Muppets) to "check the temp" until you know its close to an internal temp of 180-190. Take it off, wrap in foil and let it sit for an hour or so. It will be falling apart tender, shred with two forks or what have you, apply your favorite bbq sauce, serve on buns or not...with sliced pickles and onions. DELISH.