SPS Tailgating Recipe Guide.

[ArcherSPS]

Welcome friends..It's time for us to have a thread re: tailgate recipes.. So grab yer dales, mole crickets, and some bananas from a certain Clemson fan and let's get cooking:
View attachment 4740
Archer's Monterey Monster Burgers

Needed:

• Ground Beef
• Brioche Buns
• Red Onion
• Monterey Jack Cheese
• Balsamic Vinegar
• Garlic
• Mayo
• sugar

Instructions:

Garlic Aioli:

• Mix mayo and teaspoon of garlic in a bowl

Onion Marmalade:

• Thinly slice the onion and add a pan that has been drizzled in oil.
• Let the onion cook on medium heat for 8 minutes until they're caramelized
• add balsamic vinegar and sugar then cook until syrupy

Meat:

• Form patties and season w/ salt n pepper
• cook in pan however long you want

Bread:

• Cover w/ cheese
• put them in oven on 450 degrees and cook for 3 minutes

Woodhouse's Archer's Get Yass Toasted Bloody Mary:
Needed:

• 1 cup of tomato juice
• enough vodka to kill a siberian bear ( or you know like 3/4 cup of vodka if you want less)
• 1 teaspoon of lime juice
• 1/4 celery salt
• 3 dashes of tabasco
• 2 dashes of Allegro marinade
• 1/2 teaspoon of horseradish
• Pickled Okra
• Wickles

Instructions:

• Put all except last two into a cocktail shaker
• shake for 30 seconds
• Pour over ice
• enjoy

 

[UpTheMiddlex3Punt]

SPS Steak

Prep time: 24 hours
Cook time: 20 minutes

Ingredients:
4 USDA Prime Ribeye 16-oz steaks
1 cup Dale's seasoning
1 cup Italian dressing
1 16 oz bottle A-1 steak sauce

Prep:
1. Place Ribeye steaks in a watertight bag or sealable container.
2. Mix together Dales sauce and Italian dressing in a bowl.
3. Pour marinade over steaks. Make more marinade if all steaks are not covered.
4. Let sit in refrigerator for 24 hours.

Cook:
1. Put Kingsford briquettes in a Big Green Egg.
2. Pour lighter fluid on briquettes.
3. Light charcoal.
4. Place steaks on grill right after coal has been lit.
5. Cook for 10 minutes.
6. Flip steaks. Cook for another 10 minutes.
7. Remove steaks once well done. Cook longer if necessary.
8. Plate and serve immediately with A-1 sauce.

You're welcome.

 

[KurtRambis4]

Excellent.

I thought you were being serious, until the "cook until well done" part.

 

[aTotal360]

You're close. Use Kingford Matchlight instead of regular briquettes. Regular lighter fluid sometimes doesn't get the job done, so I use 2 stroke gas for my weedeater. Diesel works well too.

 

[DerHntr]

Derhntr's Triple Snout

Pork loin
Maple bacon
Spicy andouille sausage (boudin, hot link, etc).
Cavender's Greek Seasoning
Hot Shot (red and black pepper mix)
Brown sugar
Honey (bbq sauce if you prefer that instead)
Apple wood or pecan wood

1. Soak wood chips in water. Make aluminum foil wood chip pack after 15 or so minutes.
2. Light charcoal in chimney
3. Prep meat:
- cut pork loin in half
- cut whole through the middle of each piece big enough for sausage
- stuff link of sausage inside
- season with Cavender's and hot shot
- rub down with brown sugar
- wrap in bacon
- drizzle honey over the top
4. Set grill up for three zone fire
5. Place smoke pack on coals when ready
6. Place meat indirect in warm zone
7. Cook at 350 to 400 until 140.
8. Put over direct heat to sear bacon (maybe 90 seconds per side)
9. Move to indirect and hit it with more honey or BBQ sauce (spicy is preferred)
10. Remove at 145 to 150.

Cut into thick slices and serve.

All can be done at the tailgate pretty easily with the right setup.

Pig stuffed with pig and wrapped in pig. MERICA

 

[Shmuley]

Shmuley's Can't Miss Tailgate Special.

One yeti cooler (sticker optional).
One blue tent.

Place tent near Dorman.
Situate yeti under tent.
Allow to rest.
Attend game.
Notify Security of Stolen yeti.

 

[aTotal360]

I see some free chat in your future.

 

[PBRME]

My lazy Bloody Mary.

1/2 vodka 1/2 zing zang. Adjust to your likings.
A little pickle juice. A little olive juice. A splash or 2 of Sriracha. Again adjust for taste. I like mine hot.
Garnish with pickle spears and olives.

 

[Shamoan]

17 army worms bowtie pasta

1 box bowtie pasta
1 cup ranch dressing...add additional 1/2 cup if necessary
bacon bits
1 cup shaved motzarella
1 can of diced black olives
1 cup of quartered cherry tomatoes
pepper (optional)
quartered pepperoni (optional)


boil water, add pasta, drain and run cold water over to cool.

add ranch, mozzarella, olives, tomatoes, and bacon.

mix, refrigerate, and stuff your face

 

[Uncle Ruckus]

Ruckus' BBQ Nachos
Ingredients:
White flour tortilla
Peanut oil
Boston butt
White American cheese
Milk
Pablano pepper
The shed BBQ sauce

Cut tortillas into triangles, fry, season with salt. Smoke butt and shred it. Make cheese sauce by putting a couple tbls of butter and flour in a pan until it's doughy. Add about a cup of milk and a cup of white American (from deli not the stuff in the packs). Cook until it's the desired consistency and add one diced pablano pepper. Put pork on chips and drizzle with cheese and BBQ sauce.

Buffalo chicken sammich
Ingredients:
Chicken
Sour dough buns
Corn flakes
Butter milk
Flour
Seasoning
Peanut oil
Sauce

Buy chicken breast tenders or whole breast and cut into tenders. Soak in buttermilk to no less than 2 hours, preferably overnight. Crush up a cup of corn flakes. Add corn flakes and cup of flour to a bowl. Add preferred spices. Roll chicken in flour mixture, put on cookie sheet and let it sit in the fridge for at least 30 min. Fry chicken scrips. Toss in buffalo sauce. Place on sour dough buns and with toppings.

 

[IBleedMaroonDawg]

Got this one from a friend a couple months back, gonna try it on opening weekend.

[h=1]Armadillo Eggs[/h]

• 8 ounces cream cheese (softened)
• 1 cup cheddar cheese
• 2 garlic cloves (finely diced)
• 6 jalapeños (cut in half, then each side cut in half)
• 1 pound pork sausage
• 1 pound ground Italian sausage
• 1/2 pound ground chorizo
• Any sweet/spicy rub
• 24 slices bacon
• 1 cup creamy chipotle dressing (recipe below)

Creamy Chipotle Dressing

• 1 cup plain Greek yogurt
• 1-2 small chipotles in adobo, seeds removed – adjust to taste based on desired level of spice you like
• 1 clove of garlic
• 1/2 Vidalia (sweet) onion
• Juice of 1 lime
• Salt to taste

Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy sauce. Taste and adjust the spice level based on your preference. Use immediately or refrigerate until ready to use.

To start your Armadillo Eggs, get all of your ingredients together and get ready to become a sous chef.
Apply your rub about an hour before cooking the meat to mere moments before the meat hits the grill. As a general rule, you should try to apply a rub one hour before you cook.
Get your grill set up for low-and-slow cooking over indirect heat (approximately 250 degrees Fahrenheit), filling the water pan about halfway with warm to hot water.
Mix together the cream cheese, cheddar cheese and garlic until well blended.
If you want to remove the stems from the jalapeños, you can, but you don’t have to. Just cut the peppers in half lengthwise. Remove the seeds and then cut the sliced jalapeños in half again.
Place a dollop of cream cheese filling in each jalapeño quarter. Take about one-third cup of the sausage and pat it into a three-inch oval and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into the shape of an egg. Then, wrap those with a strip of bacon, seam down.
Sprinkle each egg with dry rub.
Place sausage-wrapped jalapeños on cool side of the grill. Cover and cook for 1–1½ hours, or until the sausage is cooked. The bacon will firm up nicely with the slow grilling method.
Serve with creamy chipotle dressing.

 

[birdawg]

Gameday Smokies

1 pack lil smokies
1 can cranberry sauce
1 cup BBQ sauce
2-3 Tbsp Yellow mustard

Mix all ingredients in crock pot set to medium heat. Once hot and the wet ingredients havedissolved, turn to low heat and serve with ritz crackers.

 

[Spiderman.sixpack]

Make right before you leave or finish off once at tailgate on the grill for best results. You can thank me later and make more than one, cause one ain't gonna last long.

Spiderman's DEER HUNTERS PIE

1 lb ground VENISON( small amount of oil to brown with)
1 large onion diced
2 bell peppers diced
3-4 small carrots chopped into nickels
6-8 red potatoes mashed
1/2 cup english peas
1/2 cup whole kernel corn
Table spoon yellow mustard
Table spoon minced garlic
2 Table spoons Worcestershire sauce
teaspoon of chocolate balsamic from J. Olive (reg. balsamic will work)
chicken or beef broth
2 tablespoon of tomato paste
teaspoon Sriracha sauce
salt, and red pepper flakes to taste
cornstarch
Cheese

DIRECTIONS…

put meat and oil in deep pot or dutch oven and brown

When halfway brown, add mustard, Worcestershire, Sriracha, balsamic, garlic, and red pepper flakes

When browned, remove and set aside on a plate.
Add vegetables and garlic( except peas & corn) and sauté until they get a little color
Add tomato paste and enough chicken or beef broth to cook the veggies.

Add meat back to pot
Bring to a boil then simmer uncovered until carrots are soft and most of liquid has evaporated ( you want this moist but not soup, so cook down if too soupy, or add cornstarch to thicken, you should have to spoon it out, not pour it. ) then add peas and corn and simmer for 3-5 mins
taste, add salt if needed
cover small aluminum oven pan with meat and veggies
Cover mixture with mashed potatoes
cover with favorite cheese on top
Place in oven on 350 until cheese melts

 

[Digging dog]

Box of zaxby's skrips and a 12 pack of PBR in an Igloo cooler.

 

[The Peeper]

Can I substitute ketchup for A-1?

 

[Drebin]

Drebin's Daycation, Starkvegas Style

Load cooler into truck. Any cheap igloo will do, but a YETI will win style points.
Stop at chevron in west point and fill the cooler with Ice and Beer
Make 12 year old son drag cooler to tailgate that has already been set up and prepped with satellite TV and chairs
Crack a beer, send 12 year old to the union to buy a **** ton of chick fil a nuggets
Drink three more beers and watch girls while waiting on kid to return
Eat chicken nuggets, and mooch some cookies from an old lady who brought them to the tailgate next door
Root for whoever the hell is playing Ole Miss
Load up the flask
Head to the game

Best tailgate ever.

 

[Uncle Ruckus]

Shrimp and Grit Fritters
Only recently discovered this so it'll be the first time done for football season.
Ingredients:
Grits
Bacon
Fresh shrimp
Milk
Extra sharp white cheddar
Egg
Panko crumbs
Salt to taste

Follow the directions on the grit package, I use stone ground grits but any will work. Use milk in stead of water. Bring the milk to a slow simmer and slowly add grits while whisking. Use about 2 ounces of white extra sharp cheddar cheese per serving. Cook 1-2 pieces of bacon per serving as well. Crumble the bacon and add it and the cheese once grits are done. Pour grits into baking dish and refrigerate for 4-24 hours. Cook shrimp, and depending on size, cut in half. Scoop grits with ice cream scoop, add piece or pieces of shrimp, and form into hush puppy size ball. Roll in egg wash and then panko crumbs. Fry balls. I keep mine on a rack at 200 while the rest cook.

 

[UpTheMiddlex3Punt]

Easy smoked Jalapeno poppers

Determine the number of people you have. I recommend at least 1 whole pepper per person, but a better amount is, say, 10 per person.
Ingredients:
X number of fresh Jalapenos (if you're using the pickled ones in the jar, give up already)
2X number of bacon strips (not-thick sliced and not presmoked)
Enough cream cheese to fill all the jalapenos you bought

Prep:

1. Slice the jalapenos in half from top to bottom. Remove the stem while you're at it.
2. Remove seeds from inside jalapeno. I recommend wearing gloves and using a spoon. To make the peppers milder (wuss), scrape off some of the inside surface.
3. Fill the inside of the pepper halves with cream cheese. The cheese should exactly fill up the half of the pepper. Don't go over too much and don't underfill.
4. Wrap each half with a slice of bacon. You should be able to completely cover each pepper half.

Cook:
Get your smoker up to 225 degrees (Fahrenheit, not Celsius you commie)
Put peppers in smoker.
Smoke until the bacon gets crunchy, but don't let it get burnt or dried out.

 

[Dan Mullen]

Meagans Special Spaghetti

1. Boil noodles in water seasoned with salt. Cook until al dente.

2. STRAIN

3. Top with your favorite sauce.

 

[Spiderman.sixpack]

Meagans Special Spaghetti

1. Boil noodles in water seasoned with salt. Cook until al dente.

2. STRAIN

3. Top with your favorite sauce.

+ 1

 

[Spiderman.sixpack]

Drebin's Daycation, Starkvegas Style

Load cooler into truck. Any cheap igloo will do, but a YETI will win style points.
Stop at chevron in west point and fill the cooler with Ice and Beer
Make 12 year old son drag cooler to tailgate that has already been set up and prepped with satellite TV and chairs
Crack a beer, send 12 year old to the union to buy a **** ton of chick fil a nuggets
Drink three more beers and watch girls while waiting on kid to return
Eat chicken nuggets, and mooch some cookies from an old lady who brought them to the tailgate next door
Root for whoever the hell is playing Ole Miss
Load up the flask
Head to the game

Best tailgate ever.

You can count on the giver of Peepin' Croom to come out strong

 

[Uncle Ruckus]

Derhntr's Triple Snout

Pork loin
Maple bacon
Spicy andouille sausage (boudin, hot link, etc).
Cavender's Greek Seasoning
Hot Shot (red and black pepper mix)
Brown sugar
Honey (bbq sauce if you prefer that instead)
Apple wood or pecan wood

1. Soak wood chips in water. Make aluminum foil wood chip pack after 15 or so minutes.
2. Light charcoal in chimney
3. Prep meat:
- cut pork loin in half
- cut whole through the middle of each piece big enough for sausage
- stuff link of sausage inside
- season with Cavender's and hot shot
- rub down with brown sugar
- wrap in bacon
- drizzle honey over the top
4. Set grill up for three zone fire
5. Place smoke pack on coals when ready
6. Place meat indirect in warm zone
7. Cook at 350 to 400 until 140.
8. Put over direct heat to sear bacon (maybe 90 seconds per side)
9. Move to indirect and hit it with more honey or BBQ sauce (spicy is preferred)
10. Remove at 145 to 150.

Cut into thick slices and serve.

All can be done at the tailgate pretty easily with the right setup.

Pig stuffed with pig and wrapped in pig. MERICA

The best part is that someone disliked it

 

[Dawg1979]

Easy smoked Jalapeno poppers

Determine the number of people you have. I recommend at least 1 whole pepper per person, but a better amount is, say, 10 per person.
Ingredients:
X number of fresh Jalapenos (if you're using the pickled ones in the jar, give up already)
2X number of bacon strips (not-thick sliced and not presmoked)
Enough cream cheese to fill all the jalapenos you bought

Prep:

1. Slice the jalapenos in half from top to bottom. Remove the stem while you're at it.
2. Remove seeds from inside jalapeno. I recommend wearing gloves and using a spoon. To make the peppers milder (wuss), scrape off some of the inside surface.
3. Fill the inside of the pepper halves with cream cheese. The cheese should exactly fill up the half of the pepper. Don't go over too much and don't underfill.
4. Wrap each half with a slice of bacon. You should be able to completely cover each pepper half.

Cook:
Get your smoker up to 225 degrees (Fahrenheit, not Celsius you commie)
Put peppers in smoker.
Smoke until the bacon gets crunchy, but don't let it get burnt or dried out.

we cook these at every game but add a small chicken tender to the pepper, then wrap in bacon. we grill it, but smoking works also

i would also add, make sure you make enough. they don't last long.

 

[The Peeper]

Try adding a roll of spicy sausage mixed in w/ the cream cheese next time

 

[HD6]

Holy **** that's funny.

 

[jakldawg]

The better half's beer cheese dip:

8 oz. cream cheese
8 oz. cheddar cheese
1 cup beer of your choice.

Heat cream cheese and cheddar cheese until melted. Mix to combine. Add beer. Mix until smooth. Can serve warm or cold.
Serve with pretzels or bagel chunks. Or rye toast points if you tailgate fancy.

 

[aTotal360]

This might combat the ill effects of drinking too much beer. I'll have to try it. Hair of the dog in a way...