The 20 Craziest Foods To Bring To a College Football Tailgate

Ezri Silver@Maalot20Correspondent IAugust 20, 2010

The 20 Craziest Foods To Bring to a College Football Tailgate

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    Food is the love second nature to the event that occurs—that is the actual event labelled 'sport.'   Nothing satisfies the fan's craving more than the food that motivates the appetite. 

    If it is the greasy goodness of a fast food joint or the sophisticated tenure of the pre-madonna (sorry, A-Rod) higher than thou cuisine—the food experience of a sporting event rivals the event itself.

    As such, the following is an inspired result of premium cable, Internet, and general artery clogging result of consolidated fatty goodness certain to satisfy the tailgating fan's salivating goodness.


    (Photography & Content courtesy of:;;;;;;;

Jay's Krabby Cake Too!

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    Tailgate Recipe

    Courtesy of, this is one maddeningly complicated crab cake mixture (and it uses imitation crab to boot!).  Get ready to follow directions despite every inclination not to.

    As written at

    Jay's Krabby Cake Too!


    1 1/4 lb shredded imitation crab

    1 1/2 cups fine ground cornmeal

    1 cup sugar

    1 teaspoon salt

    2 Tablespons Cholula

    1 cup finely grated mexi blend cheese

    1 Tablespoon taco seasoning

    2 large eggs, beaten

    1/2 cup finely chopped green pepper

    1/4 cup finely chopped red pepper

    1/4 cup finely chopped green onion

    1/4 cup chopped cilantro

    1 Tablespoon light Olive Oil

    1. Combine cornmeal, sugar and salt and set aside.

    2. In a large bowl, combine crab, cheese, spices, Cholula and eggs. Mix in a 1/2 cup of the cornmeal mixture.

    3. In a skillet heat oil. Saute peppers for about 3 minutes. Add green onion and cilantro and cook for 1 more minute.

    4. Combine sauteed vegetables with crab mixture. Using a scoop, form into balls, flattening to form patties. Chill at least 1 hour

    Prep continued…


    2 large beaten eggs

    1/4 cup (4 oz) water Flour to dredge Remaining cornmeal mix

    Light olive oil

    1. Combine eggs and water

    2. Dip chilled patties into flour, then into cornmeal mix.

    Sautee in heated oil, turning once. Cook until golden brown and serve immediately.

    Serve with Cholula Ranch Dressing 1 cup Ranch dressing and 1 oz Cholula Hot Sauce

Espresso Brownies with Cayenne

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    Courtesy of the, this little zinger is going to be very difficult without an oven but who would have ever thought of putting fudge brownie mix with Cayenne Habanero Sauce!  

    I bet it feels worse on the way out than the way in (indigestion, here I come).

    As presented at

    This is a great fudge brownie recipe, with a bit of a kick!

    Preheat oven to 350F degrees.

    8 ounces unsalted butter (2 sticks)
    16 ounces bittersweet dark chocolate, cut into small pieces
    6 eggs
    1-1/2 T vanilla
    1-1/2 C sugar
    1-1/2 C flour
    1/4 C espresso coffee
    1-1/2 T All Spice Cafe Cayenne Habanero Sauce XXX-Hot
    8 ounces white chocolate chips

    "Melt together butter and bittersweet chocolate, in top of double boiler, over simmering water. Remove from heat and let cool.

    Beat together eggs, vanilla, and sugar until fluffy and white. Mix in Cayenne Habanero XXX Sauce.

    Mix flour and espresso, folding into egg mixture. Fold in melted chocolate, then white chocolate chips.

    Turn into lightly buttered 13×9 inch baking pan and bake at 350F degrees for 25 minutes. Cool slightly then cut into bars. Brownies will be very moist and may appear underdone.

    The cayenne in the sauce will bring out the the richness in the chocolate. The white chocolate chips serve to compliment the spice."

Honolulu "Go" Juice

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    Courtesy of, this zinger of a drink mix will have you cheering loudly no matter how bad your team is....

    As presented at


    2 cups vodka

    2 cups light rum

    1 cup gin

    2 cups Blue Curacao

    1 cup sour mix

    2 cups white grape juice

    "Combine ingredients in a large container and chill. Distribute amongst tailgaters in shot glasses or small cups. Everyone yell's "Goooooo Lions!" and drinks. Makes just over a half-gallon."

Game Time Maple-and-Balsamic-Glazed Pork Chops with Mango Relish Recipe

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    Courtesy of, this meat delight will have all sorts of great meaty reactions for your game time grill to send the spirits of scent into the air.

    As presented at

    1 C. maple syrup

    1/2 C. balsamic vinegar

    2 ripe mangoes, peeled and diced

    1 medium red onion, diced (about 1/2 cup)

    1/2 t. crushed red chiles

    1 t. sugar

    1/4 C. chopped chives

    2 T. rice wine or white wine vinegar

    Salt and pepper to taste

    4 pork chops (about 10 oz. each)

    Combine syrup and balsamic vinegar in saucepan and reduce over medium heat about 20 minutes, or until it coats back of a spoon. This can be prepared up to 1 week before tailgating.

    Combine mangoes, onion, chiles, sugar, chives, rice wine or white wine vinegar, and salt and pepper. Refrigerate. This relish can be prepared the day before tailgating.

    At ballpark, grill pork chops for 15 to 20 minutes over high heat. In last 5 minutes, brush each side of pork chops with the glaze.

    Serve with mango relish.

    Makes 4 servings.

Double Chocolate Bread Pudding with Salted Bourbon Caramel Sauce

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    Courtesy of Judy Walker of the The Times-Picayune, this great pudding will give any fan a great high class tailgate feel for the food.  Good one to prepare in advance to avoid being called the Julia Child of the parking lot.

    As presented by Judy Walker of the The Times-Picayune at

    David Guas writes in "DamGoodSweet" (with Raquel Pelzel, The Taunton Press) that he makes bread pudding for his family every holiday season. It’s great for large gatherings and potlucks because it can be made up to three days ahead of time. This chocolate version is amazing when served with salted bourbon caramel sauce.

    Makes 10-12 servings

    For the bread pudding

    2 tablespoons unsalted butter, at room temperature

    1 pound brioche bread, crust removed and sliced into 1-inch cubes

    6 large eggs

    1⁄3 cup Dutch-processed cocoa powder

    12 ounces bittersweet chocolate (preferably 66%–72% cacao), finely chopped

    5 1⁄2 cups whole milk

    2 1⁄2 cups heavy cream

    1 3⁄4 cups sugar

    1⁄4 teaspoon salt

    3⁄4 teaspoon vanilla extract

    For the caramel sauce

    1 1⁄2 cups sugar

    3⁄4 cup heavy cream

    2 tablespoons unsalted butter, at room temperature

    1⁄4 cup bourbon

    1⁄4 teaspoon salt

    Heat the oven to 325 degrees. Grease a 9- by 13-inch baking dish with the softened butter. Put bread on a rimmed baking sheet and toast until golden brown, 12-15 minutes, rotating midway through. Set aside to cool.

    Place the bread in the prepared baking dish and set aside. Whisk the eggs in a medium bowl and set aside. Sift the cocoa into a medium bowl and set aside.

    Place the chocolate in a large bowl. Bring the milk, cream, sugar, and salt to a boil in a large pot, stirring occasionally to dissolve the sugar. Turn off the heat, stir in the vanilla, and then pour the hot mixture over the chopped chocolate. Cover the bowl with plastic wrap, set aside for 5 minutes, and then whisk until smooth.

    Whisk 1/2 cup of the chocolate mixture into the cocoa, stirring until smooth. Whisk in another 1/2 cup of the chocolate mixture and then whisk in the eggs. Transfer to the large bowl of remaining chocolate mixture and whisk until they are completely incorporated.

    Pour all but 1 cup of the chocolate mixture over the bread cubes in the baking dish and set aside so the bread can soak up the liquid. Press down on the bread with a wooden spoon every 15 minutes for 1 hour, adding the rest of the chocolate mixture after about 30 minutes, or when the bread has soaked up enough so the last cup of liquid will fit.

    Heat the oven to 350 degrees.

    Cover the bread pudding with aluminum foil and use a paring knife to make 4 small slits in the foil to allow steam to escape. Set the baking dish in a large roasting pan and place in the oven.

    Pour enough hot water in the roasting pan so the water reaches 1 inch up the side of the baking dish (if you don’t have a roasting pan large enough to fit the baking dish, set the dish onto a rimmed baking sheet and slide it in the oven, adding enough water to the baking sheet so it cushions the baking dish but doesn’t spill over).

    Bake for 45 minutes, and then remove the foil and bake until the pudding begins to puff slightly and the center bounces back to light pressure, about another 25 to 35 minutes. Cool for 30 minutes.

    To make the sauce:

    While the bread pudding cools, make the caramel. Place the sugar in a 2-quart saucepan and add 1/4 cup of water.

    Cover (or if you can’t find a lid, top the saucepan with a heatproof bowl, making sure the bottom of the bowl doesn’t touch the sugar) and cook over medium heat, swirling the mixture every 1 to 2 minutes, until the sugar is liquefied, about 6 minutes.

    Continue to cook until the sugar is a medium-amber color, another 4 to 6 minutes. Turn off the heat and add the cream (it will vigorously bubble up at first), whisking the mixture until smooth, then add the softened butter, bourbon, and salt. Set aside and serve with the still-warm bread pudding.

    Make Ahead

    Bread pudding is one of those desserts that is great for entertaining because it can be made and refrigerated a few days ahead of time.

    To warm, reheat the entire pan of bread pudding in a water bath in a 350°F oven until the center is warm.

    Or, for individual portions, slice and reheat in your microwave or toaster oven. The caramel can be covered and stored at room temperature for 2 days, or covered and refrigerated for up to 2 weeks ahead of time. Reheat the sauce in a saucepan or in your microwave

Chernobyl Chicken Wings

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    Via posted by "Ray, a Jets Fan," this lovely New Yorker came up with the brilliant idea of naming his dish after a nuclear disaster (probably tells you what kind of antacid you should be packing when you swallow this bad boy.)  

    Luckily, with the frat-like drinking that accompanies Jets football, likely you will be way too inebriated to even feel this one (for your sake, I hope so).

    As presented at

    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 three 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 three 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.

    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!!!

Breakfast Grenade

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    By Chef Al Pole and once again presented by the insanity of which might be making Detroit the up and coming kings of tailgate (goes to show what a little bit of football misery can breed creativity), this breakfast artery-buster is short and sweet (hold the fat content via IV).

    As presented at


    1 hard boiled egg

    Cream cheese

    Strip of bacon

    Pancake batter

    Salt Pepper

    "Tailgating on the mean streets of Detroit, you need a little extra fire power. This simple and delicious recipe will definitely start your day off with a bang and knock your friends dead!

    Hard boil an egg (or twenty) Peel the shell off Slather cream cheese on one side of a raw piece of bacon Wrap bacon around hard boiled egg (cream cheese promotes adhesion of the bacon to the egg) Add a few dashes of salt and pepper.

    Whip up a batch of pancake batter. Liberally coat egg and bacon in batter. Heat vegetable/canola oil to 300 degrees. Drop in the egg and cook until golden brown.

    Not for the faint of heart, this confection usually strikes fear in fellow tailgaters. However, this is absolutely delicious. Egg and bacon? Trust us, these ingredients definitely go together.

    Combined with a crispy batter, this is one grenade I'm happy to jump on for my fellow tailgaters."

Herky's Famous Fire Sticks

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    From, the Midwest and Big 10 collide in Iowa as this Hawkeyes fan serves up a meaty mouthful of resourcefulness by presenting the do-it-yourself club (wait 'til you read this one!).

    As presented at

    "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!"

"Bootleg Right” Beer & Cheese Bisque

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    Presented by The Clever Cleaver Brothers at, this bisque will be a tasty delight to prepare in the local parking facility.

    Nothing like the mixture of many meats and items to add flavor to your Sunday experience.

    As presented at

    "Beer & Cheese Bisque

    • 1 cup minced bacon
    • 2 cloves minced garlic
    • 1 cup 1/2"-diced onion
    • 1 cup shredded carrot
    • 1 teaspoon thyme
    • 1/2 cup flour
    • 16 oz. beer
    • 1 quart beef broth
    • 1 pound 1/2"-sliced smoked sausage
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon coarsely ground black pepper
    • 1/4 cup Cholula® Hot Sauce
    • 2 cups shredded Cheddar cheese
    • 5 oz. box of croutons
    1. In a small stock pot or large saucepan over medium heat, cook the minced bacon until crisp.
    2. Add the garlic, onion, carrot and thyme. Cook for one minute.
    3. Add the flour and combine to make a roux. Let this cook for three minutes, stirring continuously so the roux,
      doesn’t burn.
    4. Add the beer, beef broth, sliced sausage, paprika, salt, pepper and hot sauce. Bring this to a boil, turn to
      simmer and let cook for five minutes.
    5. Whip in the Cheddar cheese.
    6. Enjoy the Beer & Cheese Bisque topped with croutons. Makes half-gallon.


    TAILGATE TIP: Prepare this recipe, through Step #4, at home in advance of your tailgate party and refrigerate
    to cool completely. Transport to the party in a sealed container(s) in a cooler with adequate ice or ice packs.
    Reheat at the tailgate party and complete Step #5.

    For more delicious recipes visit"

Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze

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    Back to the Bayou for a visit with Judy Walker of The Times-Picayune, if you can even pronounce this one I would be impressed.  

    Every part of this recipe screams complicated and if you can pull this one off, you are one great tailgate cook.

    As presented at

    Lafayette resident George Graham is a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sophisticated recipe.

    1 cup mayonnaise
    2 tablespoons prepared horseradish
    1 tablespoon Worcestershire sauce
    1 tablespoon whole grain mustard
    1 tablespoon TABASCO pepper sauce
    1 teaspoon red pepper flakes

    3 cups thinly shredded Napa cabbage
    1/2 cup thinly shredded purple cabbage
    1/2 cup very thinly sliced red onion
    1/2 cup thinly sliced fennel
    1/2 cup very thinly sliced yellow bell pepper
    1/4 cup sugar cane vinegar
    1 tablespoon whole grain mustard
    1/2 cup Colavita Extra Virgin Olive Oil
    1 cup finely crumbled mild blue cheese
    1 teaspoon kosher salt
    1 teaspoon ground black pepper

    1 1/2 cups root beer soda
    1 cup bottled chili sauce
    1/4 cup fresh lemon juice
    3 tablespoons Worcestershire sauce
    1 1/2 tablespoons dark brown sugar
    1 tablespoon dark molasses
    1 teaspoon liquid smoke
    1 teaspoon root beer extract
    1/2 teaspoon ground ginger
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    2 pounds freshly ground chuck
    1 tablespoon TABASCO pepper sauce
    1/4 cup finely chopped green onion
    2 teaspoons kosher salt
    2 teaspoons freshly ground black pepper

    Vegetable oil, for brushing on the grill rack
    6 good-quality hamburger buns, split
    1/2 cup melted butter

    Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

    To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl, mixing well; cover and refrigerate.

    To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil. Refrigerate.

    About 15 minutes before serving, pour the dressing over the slaw mixture and toss. Add the crumbled blue cheese and toss again, evenly combining the cheese. Add the salt and pepper.

    Drain off excess liquid and chill the slaw until assembling the burgers.

    To make the glaze, combine the root beer soda, chili sauce, lemon juice, Worcestershire sauce, sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder, and onion powder in a heavy, medium fire-proof saucepan.

    Bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to about 1 cup and thick enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper and set aside (it will thicken slightly as it cools).

    For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper.

    Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties. Cover with plastic wrap and set aside until ready to grill.

    Brush the grill rack with oil. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before the patties are done, brush with the glaze.

    Meanwhile, brush the melted butter on the top and bottom buns. Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.

    When the patties are cooked, remove from the grill and keep warm while resting.

    To assemble the burgers, spread a generous amount of the Zydeco Sauce over the cut sides of the buns. On each bun bottom, add a patty and brush again with the glaze. Add a portion of the slaw. Add the bun tops and serve.

    Makes 6 burgers."

SPAM Confetti Quesadillas

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    Jay "The Tailgate Guy" presents another varying use for the war ration of champions, SPAM, via

    As presented at


    1 Tbsp. butter
    1/2 cup diced red bell pepper
    1/2 cup diced green bell pepper
    1/4 cup chopped yellow onion
    6 eggs, slightly beaten
    1 (12-ounce) can SPAM® Classic, diced
    2 cups finely shredded Mexican blend cheese, divided
    6 (10-inch) flour tortillas
    3/4 cup softened cream cheese
    Olive oil
    Sour cream, salsa and guacamole


    In large skillet, sauté peppers and onions in butter until slightly softened, about 3-5 minutes.
    Add eggs and cook until soft scrambled.
    Stir in SPAM® and 1 cup of the shredded cheese.
    Place tortillas on a flat surface. Spread each tortilla with 2 tablespoons of cream cheese.
    Divide and sprinkle each tortilla with the remaining shredded cheese.
    Divide and place egg mixture over half of each tortilla. Fold tortillas in half. Lightly brush the outside of each quesadilla with olive oil.
    Place quesadillas in a hot skillet or on a griddle. Heat each tortilla for 4 minutes, turning once and until golden brown and slightly crisp on both sides.
    To serve, cut tortillas into wedges and serve with salsa, sour cream and guacamole.

    Makes: 6 quesadillas"

Rob's No Mess Atomic Wings

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    "From Rob Klein North Dakota State University Tailgater" via our friends at once again comes another well intended (but highly flaming) wing recipe.  This one is sure to leave a stain of taste on your tastebuds.

    As presented at

    "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."

“Draft Choice” Caramelized Apples with Chocolate Sauce

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    The Clever Cleaver Brothers give us a great dessert for the sophisticated tailgater once again.

    As presented at

    • 1 red apple, seeded and cut into 8 slices
    • 2 tablespoons melted butter
    • 1 tablespoon Sweet Success Seasoning Blend from The Clever Cleaver Kitchen™ OR combine
    • 2 teaspoons sugar, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg
    • 1 package Pillsbury Grands! Biscuits OR 1 package precooked pastry shells (read Step #3)


    1. Rinse and dry the apple. Core it, remove the seeds and cut into eight slices.
    2. Brush apple pieces with melted butter. Roll in Sweet Success Seasoning Blend OR your seasoning blend.
    3. To make the pastry basket, shape the biscuit dough evenly over the large wood cooking head of the Womp
      ‘Em Stick. Roast slowly over an open fire or barbecue grill that was heated to medium-high. When golden
      brown and firm to the touch remove from heat and let cool for a few minutes.
      CLEVER TIP: If you don’t own the Womp ‘Em Stick, you can buy frozen puffed pastry shells and cook
      according to instructions on package.
    4. At the same time you’re cooking the dough basket, place the apples on the grill cook for two minutes on
      each side or until they are caramelized. When cooked, remove apple pieces from the grill.
    5. To build, fill the biscuit basket a third of the way with whipped cream. Add apple pieces, chocolate sauce
      and top with almonds. Makes four servings.

Jack & Ted: Greek Masters of Lamb, Ouzo and Tailgating (USC Vs. UCLA)

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    The TeenageGluster at has a write up that simply speaks for itself.  Rather than diminish the effect of the post, the following is a mouth-watering write-up worthy of a food Emmy.

    "Many food events ago, at Rivera restaurant, Alexia Haidos--who works the PR for them--overheard my excited fervor over this Secret Backyard Barbacoa Restaurant I had recently found out back then.

    I love, love, love pit roasted mutton! Its diverse textures in pink flesh, chewy tendons, succulent skin and of course the fat!

    All sharing that unique wild bite, in my pantheon of protein animals, definitely my No. 1. I'm not even going to get into its wonderful cheeses and other milk products it produces...

    In equal enthusiasm, she told me about these two friends of hers that did a Greek Roasted Lamb from time to time...she swore it was the best, and that I HAD to have it one day.

    Well, that day fortunately came really soon:

    It was the tailgate to beat all tailgates, the L.A prideful classic of the local--expensive tuition-prestigious rivals: USC vs. UCLA.

    But this was the lamb roast to beat all lamb roast as well.

    Jack Stumpus and Ted Tarazi are two Greek guys that just love food, to be more specific, they love roast lamb, and they have might have damn nearly perfected it. It starts with a whole fresh New Zealand lamb that they get at the food-service exclusive Restaurant Depot.

    They marinate it that bad boy until gametime in only the textbook-classic of Greek seasonings: Salt, Pepper, Oregano, Garlic, Lemon and Olive Oil. But not after having to personally defrost it, running in warm water.

    This means having to suspend the animal on its hind legs from ropes, tied up on a broom handle, that is clenched on the top of the shower.

    It's a three man job, they take turns as one rotates so all sides get an event amount of water, while the others massage the frozen skin until thawed. A kitchen sink doesn't cut it for a whole frozen carcass.

    jack smiling
    Jack Stumpus Pridefully Cutting the Fruit of His Labor

    "It went on at about 11:00 AM" Jack tells me exhausted but still smiling, after having to turn and tend the 30+ lbs animal for the last four and a half hours.

    Four Hours Later

    It takes about 150 lbs of Kingsford [coal] to do this and a special rotisserie spit that they had to custom order, but this is a small price to pay for tender, charred, crackly, salty, garlicky, peppery lamb perfection.

    A couple of ribs here, a shoulder and shank there

    Four years of trial and error practice has resulted in a nonpareil flavor and texture that has even made a long time vegetarian friend of theirs change his dietary restrictions.

    Not to say there has been a couple of flops, they used to depend on their car batteries to mechanically turn the spit. It took killing both of their car batteries and a jump start to make them realize...why not just do it by hand?

    Besides, half of the time most passerby's are completely awestruck by it, instantly becoming captivated to spin it for the sheer thrill of turning a live roasting aliment. Lines have formed.

    This primordial allurement of roast game has even enthralled the local fire Marshal, where instead of shutting them down, very understandably actually asked them for their number so he can call them to cater at one of his family gatherings...

    And astute vegetarians need not frail, if somehow you don't find yourself nibbling on a piece of charred divinity, Ted Tarazi's pops is actually responsible for the original Falafel King falafel recipe.

    Now if only he could personally get them to taste like the ones he had growing up, his dad never wrote down the recipe after selling it, so its been lost ever since. He's also been trying hard to recreate it ever since...and everyday he gets closer.

    Holding the Perfect Falafel Scoop, Another Terazi Invention

    And last but not least, a Greek gathering would not be complete without some potent and pungent Ouzo, the Anise flavored national spirit of Greece that would make even the most hardcore of alcoholics cringe like a novice lightweight.

    Especially this kind, the last of Tarazi innovations, homemade and bottled at the Tarazi household, its some hard--but tasty--stuff.

    Ted's Mom

    Definitely not Mexican pit roasted Barbacoa, but equally (if not even more) damn good."

Cowboy Caviar

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    From on behalf of do not be deceived by the caviar title.  No fish nor eggs, just a unique title for an equally unique recipe.

    As presented at

    "Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.

    Yield: Makes 10 to 12 appetizer or 6 salad servings


    • 2  tablespoons  red wine vinegar
    • 1 1/2  to 2 teaspoons hot sauce
    • 1 1/2  teaspoons  salad oil
    • 1  clove garlic, minced
    • 1/8  teaspoon  pepper
    • 1  firm-ripe avocado (about 10 oz.)
    • 1  can (15 oz.) black-eyed peas
    • 1  can (11 oz.) corn kernels
    • 2/3  cup  thinly sliced green onions
    • 2/3  cup  chopped fresh cilantro
    • 1/2  pound  Roma tomatoes, coarsely chopped
    • Salt
    • 1  bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage


    1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

    2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

    Nutritional analysis per appetizer serving.

    Nutritional Information

    Leslee Mendel Coy, Lake Forest, Calif., Sunset, March 1997"

“Up the Middle” Steak on a Stick - Clever Cleaver Brothers

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    The Clever Cleaver Brothers are likely the Emeril Lagasse and Bobby Flay of the backyard barbeque rolled into one dynamic team.  To even contemplate making this one is a stretch for the average tailgate patron.

    As presented on

    • 2 pounds skirt steak
    • 16 wooden skewers, soaked in water for 30 minutes


    • 1/4 cup rice wine vinegar
    • 1/4 cup apple cider vinegar
    • 2 tablespoon sweet Chinese chili sauce
    • 1 teaspoon sesame seed oil
    • 1 tablespoon Cholula® Hot Sauce
    • 2 teaspoon lemon grass puree or 1/4 teaspoon dried lemon grass
    • 2 teaspoon grated ginger
    • 6 cloves minced garlic
    • 1/4 cup green onions, sliced thin
    • 1 tablespoon black sesame seeds
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    1. Trim the fat and membrane from both sides of the skirt steak. With a sharp knife, slice the skirt steak against
      the grain into thin slices.
    2. Feed the beef slices onto each skewer. Spread out the beef on the skewer to make as thin as possible.
      Place all 16 skewers into a large plastic container, making sure they are flat.
    3. In a bowl, combine the Marinade ingredients. Pour marinade over skewers, lifting the skewers to make sure
      they all are covered with the marinade. Cover container and refrigerate a minimum of three hours (overnight is
    4. Preheat the barbecue grill to medium-high heat. Place the skewers on the grill and discard the marinade.

Wildcard Maple Bacon Tri Tip

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    The epitome of the grill starts with The Clever Cleaver Brothers.  Turning tailgating into an art form, these gentlemen bring complicated class to the tailgate experience.

    As presented at

    Maple Bacon Tri Tip

    • 2 pounds tri tip
    • 8 slices maple bacon
    • 8 toothpicks


    • 1/4 cup olive oil
    • 1/2 cup apple cider vinegar
    • 8 cloves minced garlic
    • 1/4 cup honey
    • 1/2 cup thinly sliced green onion
    • 1/4 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    1. Combine the Marinade ingredients. Place in a sealed container and refrigerate until needed.
    2. Cut tri tip roast or steaks into eight four-ounce square pieces.
    3. Wrap one slice of bacon around the middle of each piece of meat and secure with a toothpick.
    4. Place the wrapped meat in a plastic container and cover with the marinade. Seal the container and refrigerate for a minimum of three hours (overnight is best). NOTE: Don’t use a plastic bag because the toothpicks will cause leaks.
    5. Preheat the barbecue grill to medium heat and place on the meat. Discard the used marinade.
    6. Remove meat from the grill and don’t forget to remove the toothpick before eating. Makes four delicious portions. NOTE: Never re-use marinade that was used for raw meat or fish. Cook the meat to your desired level of done-ness. If checking with a meat thermometer: 145 degrees is medium-rare; 160 degrees is medium and 170 degrees is well-done.



Carne Asada

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    From Derrick Riches at, this taco is the next level beyond Taco Bell and into the world of true taco tastiness:

    As presented at

    Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion.

    Prep Time: 30 minutes

    Cook Time: 12 minutes

    Total Time: 42 minutes

    Yield: Serves 6 to 8


    • 2 pounds skirt steak
    • 12 flour tortillas
    • 1/2 cup tequila
    • 1/4 cup lime juice
    • 1/4 cup lemon juice
    • 1/4 cup orange juice
    • 4 cloves garlic crushed
    • 1 medium onion chopped
    • 2 teaspoons black pepper
    • 1 cup salsa
    • 1 cup guacamole
    • 2 teaspoons Tabasco


    Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let steak marinade for 6 to 8 hours. Preheat grill.

    Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill.

    Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices.

    Place a few slices of steak on each tortilla with salsa and guacamole and serve."

Bronco Burgers

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    Presented by Jeff at, this is a burger that will separate the men from the boys.  

    This is one of those meals that a nap is recommended afterwards (so start early well before the game).  Satisfying and mouth-watering.

    As presented at



    • 5 fresh jalapeno peppers
    • 4 pounds ground beef
    • salt and pepper to taste
    • 1 egg
    • 1/4 cup steak sauce (e.g. Heinz 57)
    • 1/4 cup minced white onion
    • 1 teaspoon hot pepper sauce (e.g. Tabasco™)
    • 1 pinch dried oregano
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon garlic salt
    • 1/4 cup crushed Fritos® corn chips
    • 8 large potato hamburger buns
    • 8 slices pepperjack cheese


    1. Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
    2. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
    3. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepper jack cheese and pig out!"

Maui Onion and Pineapple Relish on Teriyaki Burgers

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    Jeanne Benedict at brings us another unique burger opportunity.  This one is filling while fun.

    As presented at

    "I'm a big fan of pineapple on teriyaki burgers or chicken! Instead of the old grilled pineapple ring topping a burger, this recipe blends pineapple chunks and sweet Maui onion into a delicious relish.


    • 1 lb. ground beef
    • 3 tablespoons prepared teriyaki sauce
    • 1/2 teaspoon salt and pepper
    • 4 buttered, grilled onion rolls
    • Maui Onion and Pineapple Relish
    • 1 cup diced Maui onion (or substitute red onion)
    • 1 cup finely chopped pineapple
    • 1/4 Cup brown sugar
    • 1/3 Cup white wine vinegar
    • 1/8 Teaspoon salt


    • Add ground beef into a bowl and mix in teriyaki sauce, salt and peppers until throughout. Form 4 patties and place in an airtight container for transport to the tailgate site.
    • To make Maui Onion and Pineapple Relish: Add ingredients into a medium saucepan and stir to combine. Cook over medium-low heat for about 15 - 20 minutes until mixture thickens. Remove from heat and cool completely. Transfer into an airtight container.
    • Grill burgers on a lightly oiled rack over medium-high heat, 5 minutes on each side for medium burgers. Top with Maui Onion and Pineapple Relish and serve on hamburger buns.

      Makes 4 servings "

Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish....

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    Bobby Flay and Food Network (at presents Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread.  An amazing combination of floral flavor.


    • 1/4 cup olive oil
    • 2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
    • Salt and freshly ground black pepper
    • 1 1/2 large Spanish onions, finely diced
    • 6 cloves garlic, finely chopped
    • 1 (15-ounce) can whole tomatoes, drained and pureed
    • 1 tablespoon chipotle puree
    • 3 tablespoons ancho chili powder
    • 1 tablespoon pasilla chili powder
    • 1 tablespoon ground cumin
    • 2 teaspoons ground coriander
    • 1 tablespoon dried Mexican oregano
    • 5 cups chicken stock
    • 1 (12-ounce) bottle dark beer
    • Dash ground cinnamon
    • 1 to 2 tablespoons honey
    • 2 cups cooked or canned black beans
    • Chopped cilantro leaves, for garnish
    • Cumin Crema, recipe follows
    • Avocado Relish, recipe follows
    • Red Onion Relish, recipe follows
    • Fry Bread, recipe follows


    Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.

    Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened.

    After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro.

    Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.


    Cumin Crema:

    • 1 pint creme fraiche, Mexican crema or sour cream
    • 1 tablespoon ground cumin
    • 1 tablespoon fresh lime juice
    • Salt and freshly ground pepper

    Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.


    Red Onion Relish:

    • 2 tablespoons canola oil
    • 2 red onions, finely diced
    • 1 tablespoon minced garlic
    • 1 serrano chile, finely diced with seeds
    • 1/4 cup freshly squeezed lime juice
    • Salt and pepper
    • 3 tablespoons finely chopped cilantro leaves

    Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.


    Avocado Relish:

    • 4 Haas avocados, peeled, pitted and chopped
    • 1/2 cup red onion, minced
    • 1/2 cup chopped cilantro leaves
    • 2 serrano chiles, minced with seeds
    • 2 limes, juiced
    • Salt and pepper

    In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.


    Fry Bread:

    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 2 tablespoons dry milk powder
    • 2 teaspoons salt, plus more for seasoning after frying
    • 5 tablespoons cold vegetable shortening
    • 1 1/2 cups water
    • 2 cups canola oil, for frying

    Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together.

    Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.

    Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.

    Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt."