Category Archives: Tailgate Recipes

17 Things You (Probably) Didn’t Know You Could Grill

Source: – By Burn The Wine

Grilled chicken. Check. Grilled burgers and hot dogs. Check check. Grilled dessert? YES! And more!

Dial up your cookout with these extra fun dishes you can cook on your grill.

That yellow ball in the sky is blazing, birds are singing, and things are blooming. It’s time to break out the grill!

You’re probably like, “Hey that’s a great idea, but there are only so many meat logs I can eat before it gets old.”

Well friend, it’s time to expand your horizons with a few of our fave grillables:


1. Grilled Foil Pack Cheesy Fries

Grilled Foil Pack Cheesy Fries

Did you know you can grill French fries? Fries, cheese and bacon bits make these spuds summer’s best-bet.


2. Grilled Pizza Roll Kabobs

Grilled Pizza Roll Kabobs

This has to rank on the list of stuff you didn’t know you could grill – kabobs … made of pizza rolls!


3. Grilled Pineapple Berry Basil Galette

Grilled Pineapple Berry Basil Galette

Sit down and eat that grilled dinner you just made – and while you do, grill up this fine lookin’ dessert to chow down on later!


4. Brussels Sprouts with Bacon

Brussel Sprouts with Bacon

Brussels sprouts are delicious. And you know that bacon makes everything 500 times more awesome. Combine these two powerhouses in this one fantastic grilled dish.


5. Mini Grilled Pizzas

Mini Grilled Pizzas

If you haven’t grilled pizza yet, give these personal-sized pizzas a try – they’re definitely worth getting fired up about!


6. Grilled Georgia Peaches and Ice Cream

Grilled Georgia Peaches and Ice Cream

Grilled peaches are perfectly complemented by cool, smooth ice cream in this quick and easy perfect-for-summer dessert.


7. Grilled Chocolate Banana Melt

Grilled Chocolate Banana Melt

This melty, chocolatey deliciousness cooks easily in a foil pack and will wow any sweet-lover you know.


8. Grilled Caramel Apples

Grilled Caramel Apples

Honestly, I didn’t know you could do so much with fruit and fire. Apples, caramel topping, some foil and your grill are all you need to make apple magic happen.


9. Grilled Sweet Potatoes

Grilled Sweet Potatoes

Sweet potatoes are SO GOOD, but they’re not just for fall and winter! Now you can get ’em hot off the grill too.


10. Grilled Corn on the Cob

Grilled Corn on the Cob

Use the corn’s husk for maximum grilling efficiency – no foil needed! It coddles the kernels and cooks them to perfection. Top the corn off with a herb butter and this is one must-have side for your backyard barbecue.


11. Grilled Smoky Cheddar Potatoes

Grilled Smoky Cheddar Potatoes

Cheesy potatoes, your fave winter side, is equally delish in the light of summer. Chunks of tender potatoes are ready to go straight into your face in this easy cheesy potato pack.


12. Grilled Crescent Dogs

Grilled Crescent Dogs

It’s the hot dog days of summer, and these cheesy faves are as easy to make on the grill as in your oven. Who knew?


13. Grilled Blueberry Cheesecake Mini Pies

Grilled Blueberry Cheesecake Mini Pies

Little pies? On the grill? Yep! These tiny pastries are the perfect way to end a summer cookout.


14. Asparagus on the Grill

Asparagus on the Grill

Asparagus spears make a great mate for almost any meal you’re grilling!


15. Grilled Stuffed French Bread

Grilled Stuffed French Bread

This crispy, cheesy, fluffy loaf will make you master of the universe! Maybe not, but you’ll sure be a grill master the next time you barbecue chicken, burgers or hotdogs.


16. Grilled Picnic Taco Nachos

Grilled Picnic Taco Nachos

Ever have nachos at a beachside restaurant? Mmm. There’s something about sun, sand, surf and … salt. It just works. Here’s your DIY version to make outdoors!


17. Campfire Cakes

Campfire Cakes

This one? Well, it’s just plain brilliant. Cook little individual cakes in hollowed out oranges. The fun won’t be lost on your guests, because they can do their own!


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Filed under Grilling, Tailgate Recipes

Dijon, Ham, and Asparagus Roll-Ups Recipe

Source: The Daily Meal – – Posted by Megan Watson, Special Contributor

By far, this is one of my favorite recipes I have ever come across. My mom taught me this one years ago when she first served it to our family for a holiday brunch. Ever since then, these asparagus roll-ups have been on my “top-picks” list. Not only do these taste wonderful… they are so easy to make and will only take you 15 minutes tops from prep to finish.

I also like the variety of ways these roll-ups can be served. My favorites are: Valentine’s Day appetizers, Easter or Christmas Day brunch, snowy winter days with a side of soup, or even at a summer party with crisp, cool greens as a side salad. It also pairs well with a chilled glass of water or a glass of red wine.

Did I also mention that these can be made from stuff right out of your fridge? No fancy ingredients, just your everyday stuff! How awesome is that!? But, don’t let that fool you… these come out trés gourmet. So, no one has to know how easy they were to make.


  • 12-16 stalks green asparagus
  • One 8-ounce package crescent rolls
  • Dijon mustard
  • 10 slices lean ham*


Preheat the oven to 375 degrees.

Break off the woody parts of the stem so that only about the top 3-3 ½ inches of the stalk remain. Place the asparagus in a microwavable bowl with just enough water to cover. Then, place a towel over the top of the bowl. Microwave on 50 percent power for 2 minutes or until tender.

Spread out the crescent roll dough evenly on a large baking sheet. Coat the dough with an even layer of Dijon mustard. Wrap 1-2 asparagus stalks in 1-2 slices of ham. Then, place at the wide end of the crescent dough and roll up in the dough. Repeat for each crescent roll.

Bake until slightly golden brown, about 10-12 minutes. Remove from the oven, let cool slightly, and serve warm.

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Filed under and Asparagus Roll-Ups, Appetizers, Dijon, Easy, Ham, Tailgate Recipes

Heat up your next tailgate with chili

By jwreitman on 27 January 2012 in About Us, Eat & Drink, Featured, Latest Stories, News, Tasty Food with No Comments

by Mari S. Gold

Chili is an incredibly popular tailgating food because it’s relatively easy to prepare for a group and most people love it. No one is really sure about where chili originated although many historians agree that the earliest versions of the dish were made by very poor people because it stretches out the use of meat—a relatively expensive item—by incorporating vegetables and spices.

One opinion is that chili dates its beginnings to the mid-1800s when Texas trail cooks had to feed hungry cowboys on long trail drives with whatever ingredients they had hand.  That could mean beef or buffalo, venison, or even rattlesnake, chilies, and wild garlic, onion, and herbs. Some clever cooks figured out they could make nonperishable trail food by pounding together dried beef, fat, chili peppers, and salt. These “chili bricks” could be soaked in water during the day, and later, boiled in water with garlic and cumin to make a hearty—if not quite up to our standards of delicious– stew.

Another legend says that some trail cooks planted pepper seeds, oregano, and onions in mesquite patches (so foraging cattle wouldn’t nibble) to use on future trail drives. The chili peppers used in the earliest dishes were probably chilipiquíno, which grow wild in the southern part of Texas.

There is also a story about another group of Texans known as “Lavanderas,” or “Washerwoman,” ladies of indiscriminate virtue who followed the 19th-century armies of Texas and often whipped up a stew of goat meat or venison, wild marjoram and chili peppers.

A different version of the history holds that chili was invented on the Canary Islands in the 1720s when the Spanish commanded Mexico. The French were rapidly encroaching so an appeal was sent to the King of Spain to send some settlers. Sixteen families of Canary Islanders were sent to Mexico, settling near what became The Alamo. There, in an effort to reproduce food from their homeland, they came up with a stew of beef, hot peppers, oregano and garlic. No one is clear about the emergence of tomatoes, onions and beans.

One thing is clear: In 1977, the Texas legislature proclaimed chili the official “state food” of Texas “in recognition of the fact that the only real ‘bowl of red’ is that prepared by Texans.”

Residents of the Texas prisons in the mid to late 1800s also lay claim to the creation of chili. They say that the Texas version of bread and water (or gruel) was a stew of the cheapest available ingredients (tough beef that was hacked fine and chilies and spices that was boiled in water to an edible consistency). The “prisoner’s plight” became a status symbol of the Texas prisons and the inmates used to rate jails on the quality of their chili. The Texas prison system made such good chili that freed inmates often wrote for the recipe, saying what they missed most after leaving was a really good bowl of chili.

As chili’s popularity spread, chili parlors began to spring up in Texas trail towns and other parts of the West. Legend has it that Frank and Jesse James refused to rob the bank in the town where their favorite chili parlor was located. By the depression years, chili joints could be found

Debates about what should be in a true chili continue and depend greatly on where the debaters live. At one end of the spectrum are purists, otherwise known as Texans. Their chili has no beans although they often serve pinto beans on the side. This group also favors using chunks of beef instead of chopped meat. On the opposite side are those who favor chili created by a Greek immigrant in the 1920s who came up with a dish made of ground beef, chili powder, and Middle Eastern spices including cinnamon, allspice, cloves, nutmeg, cumin, mace and, coriander served over a mound of spaghetti. Optional toppings included shredded cheese (three-way chili), chopped onion (four-way), and kidney beans (five-way).

Today tailgaters can eat vegetarian chili, tamale pie and chili made with different takes on meat and spices.

This recipe, which feeds at least eight, (the exact number of servings depends to some degree on how generous the portions are), includes both coffee and beer.

Really Good Chili for a Crowd

2 teaspoons oil

2 onions, chopped

3 cloves garlic, minced

1 pound lean ground beef

3/4 pound beef sirloin, cubed

1 (14 1/2 ounce) cans diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 ounce) cans tomato paste

1 can beef broth

1/2 cup brown sugar

3 1/2 tablespoons chili sauce

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

4 (15 ounce) cans kidney beans

4 chili peppers, chopped

Cook onions, garlic and meat until brown.

Add tomatoes, beer, coffee, tomato paste and beef broth.

Add spices and then stir in two cans of kidney beans and peppers.

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Tailgating Recipes

Get ready for the big game with these tailgate party recipes! We have game day covered with football tailgating recipes, March Madness munchies, Super Bowl® recipes, baseball cakes and more! These tailgate recipes are sure to be winners whether you head out to the game or throw a party at home.   

Tailgating Ideas

Tailgating Ideas

There’s a mind-boggling amount of tailgating info out there, from clubs to gadgets to magazines. We’ve gathered some of our favorites.


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Filed under Appetizers, Brats & Sausages, Burgers, Cooking with Beer, Dessert, Dips & Spreads, Pasta & Potluck Salads, Pizza, Snacks, Subs and Sandwiches, Super Bowl Recipes, Tailgate Recipes, Videos, Wings