The CP Tailgate Recipe Thread
 

Arrowhead is indisputably the best tailgate experience in the world, and we have an army of tailgate veterans here.

I've enjoyed some epic pre-game eats in KC, including Scotch eggs, bacon-wrapped jalapeños, breakfast burritos, cajun-inspired chili from a foil pouch that Phobia pulled out of his jacket pocket, and meat from a smoker the size of a Volkswagen, that was like a "meat clown car" where the meats just kept on comin'.

I figured we should share our favorite recipes here to spread the joy.

POST YOUR BEST TAILGATE RECIPE. could be a food or drink. The tried and tested, the ones your friends keep coming back for and talk about during the offseason.

<blockquote class="imgur-embed-pub" lang="en" data-id="a/VrGHdsL" ><a href="//imgur.com/a/VrGHdsL">Arrowhead Tailgate</a></blockquote><script async src="//s.imgur.com/min/embed.js" charset="utf-8"></script>

Waiting for inmen to give tips on how to operate the smoker.

The magic bus

TinyEvel's EZ-WINGS

This was my go-to for smaller groups. Not Sure where I got the recipe but folks consistently told me they were some of the best wings they've had. Shocker because they are easy to do. I'd prep them at 6am before heading to the stadium.


Get 20 wings (drums and flats) from the butcher counter at a reputable store.

If you rinse them pat them dry with paper towels.
Put them in a gallon freezer bag, drizzle olive oil to coat.
Grind black pepper and salt and mix them around by fondling the outside of the bag like it was your nuts after a hot shower. Repeat until all are evenly coated.

Grill on medium/high heat, keep turning them and move them around so they don't get blackened by fire. The flats will cook faster than the drums so move them aside when done, but in my experience you almost can't overcook them. Get the outsides nice and crispy.

Put in a large bowl and drizzle with Franks Hot Wing sauce and tumble with tongs or a large spoon to get them evenly coated. don't overdo it on the sauce, you can always add more, but the crispiness from the olive oil and grilling gives good texture you don't want to smother that too much.

Serve immediately straight from the bowl. No celery or dip.

Nothing penetrates like treated lumber… smoke rings, bro

2 oz Colonel EH Taylor Single Barrel, neat.

That's it, that's the recipe.

Have a friend that does wings like that, somehow. They are blackened, no sauce. Won't give the recipe, but it's black pepper and something. Very good.

You know In58Men has Talking Heads on that BBQ Playlist.

We cater Indian food followed by a stop on the way home at Kohl's...

Papa Gale's Peppers

Jar of pepperoncinis
Container of whipped cream cheese (easier to stuff the syringe for filling)
Package of classic cut bacon

Cut stems from pepperoncinis, stuff with cream cheese, wrap (once around) with bacon, and put on two skewers (easier to flip once on the grill), and cook on the grill until the bacon is done to your liking.

He decided to do pepperoncinis one year instead of jalapenos, since not everyone likes spicy food. Since they're pickled, some of them do end up having a little kick. They're simple, but people tend to love them. And they make a good appetizer while the main stuff is on the grill.

There's a guy in @007's group that does a grilled salmon that is excellent.

Season with Montreal Steak Seasoning, spritz with lime juice and let carmelize.

Simple and outstanding.

Oreo Game:

Tailgates get drunk and jerk off on an oreo. Last tailgater to nut eats the oreo

A tip for this is a 2-zone fire. With 20 wings on a full size grill, you SHOULD have the room for it.

When I grill wings at a tailgate, that's how I do it (though I'll often 'pre-cook them sous vide in Franks first to save time at the tailgate). You cook them on the 'open' side of the fire with the vents open and the lid on so the heat stays relatively high. The indirect heat is enough to tighten the skin and start to brown it. Once it starts to brown, it gets the first toss in the sauce.

Then I spread the coals and do the direct heat but since you've firmed up the skin and rendered out some fat by that point, you're less prone to flare ups and hot spots. And tear out on the wings.

Just thought I'd throw that out there - it's always worked nicely for me. When I've had to do 60+ wings and use the whole kettle, I do what you do and it works, but it's harder and doesn't work quite as well.

https://media2.giphy.com/media/3taYX...giphy.gif&ct=g

My brother likes to sous vide his wings before grilling and they are good. But he doesn't use sauce in the sous vide.

So you put the Frank's in the bag with the wings when you do sous vide? Do you add butter as well?

Yeah, I put Franks in the bag. It doesn't make a huge difference, but you can tell it's there in the meat a bit. Not vital, but does add a little.

And no, I don't put butter in it. I don't use much butter in my wings. I use a little, but only to simmer garlic in before I add it to the sauce to make them more akin to spicy garlic wings.

I add more cayenne (to offset the butter) and a dash of Worcestershire sauce, then the garlic butter. But I do that in the sauce I toss them in. There's already plenty of fat in the wings that will render into that sauce as it cooks so I don't worry about needed the fat. It's just a little different flavor that I don't think they actually need.

Ah you use the sauce from the bag to make your wing toss sauce as well.

Yea I'm doing this Saturday.

Good thing I don't eat oreos

No - i dump that 'bag' sauce when I'm done cooking.

I make the 'toss' sauce in a saucepan. Simmer the garlic in butter (I use a microplaner for the garlic to prevent the 'chunk' in the garlic butter) then put 'fresh' Franks into the garlic butter along with the Worcestershire and cayenne. You could add a little more vinegar to that if you want to, but it's personal preference there.

The sauce in the bag is nothing but several glugs of frank into the bag and I usually only cook them at about 150. Then I take the wings when they're done cooking, lay them on a cookie sheet in the fridge overnight to help pull some moisture out of the skin to allow them to sear up better. The morning of the tailgate I'll pull them out of the fridge and let them come to room temperature to make them cook better. Toss 'em in a clean bag and take them to the stadium.

I suspect there are some folks that would be terrified about cooking them at 150 for food safety reasons but I finish them to the standard 160ish and I feel like I end up with a better texture in the wings that way -- they end up super tender without being too firm (as would be the case at 160, 170, IMO).

And by the way, the absolute BEST way to make wings is a confit method. I've done it a couple times and I'll say I don't think it's worth the work, but damn they are good.

It's a straight ripoff of Kenji's method

https://www.seriouseats.com/ultimate...-buffalo-wings

And Kenji's method is a variation on Alton Browns old method of steaming them first before cooking them. I've done that as well for oven cooked wings and it works pretty well, but the Foodi multi-cookers and what not that have come out since that approach have made it pretty obsolete.

I've done the 'low temp' fry the night before, freeze them and then go out to the tailgate with a turkey fryer and re-fry them at high heat as per his method above. Works great -- as good as any wing you'll ever have. It's just a damn lot of work.

And I don't mean to hijack Tiny's recipe at all -- I think next time I'll try to drizzle a little olive oil on them just before cooking like he does. That should do some pretty interesting stuff.

Actually, i have some spray duck-fat that I think I'll use.

Well I’m having wings today.
Thanks a lot. Way too early to be hungry.

Yeah, I have fajitas on the blackstone planned for Arrowhead this weekend but dammit now I want some wings!

Trying to figure out if I want to experiment with homemade tortillas but man, I'd have to have that go wrong on me. It's not going to be a massive tailgate -- gonna have 8 of us. But I still don't want to screw it up.

Oh, and for the Fajita folks among us, just do yourself a favor and leave your chicken breasts at home. The answer is thighs. Boneless, skinless chicken thighs. Marinated in (yes) pineapple juice with some 2 Gringos Chupacabra rub on them. I also like The Spice House's chipotle garlic blend. Too late to get it now, but if you order their flat packs the shipping is free (then I throw mine any random ol' spice jar I held back when I used it up).

If you're salt averse, you may not like the Chupacabra as well. I don't love a lot of salt so I tend to go a little lighter on it. If you're really anti-salt, go witht he Spice House stuff.

Chupacabra Ribnoxious is my go to on Ribs. Good Stuff

I am very jealous of the Arrowhead tailgate magic. When MNF came here, without getting into trouble, we had to… “find” screen moments for Jason Kelce in the parking lot.

Can’t imagine that happening in KC.

https://uploads.tapatalk-cdn.com/202...9fe471f68f.gif


Sent from my iPhone using Tapatalk Pro

Sorry for the filter invasion lol. Unable to slap an NSFW tag, help me!

Also, **** you Jewish Rabbi ROFL

Right on. You've got quite a bit of craft going on there. Mine are designed to be simple. Back when my focus was on drinking and talking more than cooking.

And for the heat, I agree with the two-zones. I do that at home. Portables, I started with a Weber Smokey Joe tabletop and every inch of the grill was covered in wings, then I moved to a bigger Coleman foldable propane, which was kinda like a grill on top of stove burners, which was a lot harder to work with.

Anybody got great recipes that don't need cooking?

UNSTOPPABLE CHEESE BALL

put two blocks Philadelphia Cream Cheese in a shallow bowl with one bunch of chopped green onions, use a fork to mix the onions throughout the cream cheese.

Put half pound of chopped walnuts in another shallow bowl.

Form the cheese mixture into a ball and press into the chopped walnuts, rotating it around and pressing, and palming the ball to get the nuts nicely embedded into the ball.

Put the ball onto a serving tray and use your hands to form it into a football with a flat bottom.

Surround with Triscuits and large Wheat Thins. Include a small spreading knife.

Vodka. Lots of it.

Kind of the same cheese ball recipe, but a Lil different ingredients:

2 8oz. Packages cream cheese softened
1 t. Season salt
1 T. Finely chopped onion
1/4 C. Finely chopped green pepper
1 small can of crushed pineapple, drained well
1 C. Chopped pecans

Of course now a days you can use the whipped Philadelphia cream cheese too so you don't have to wait for it to soften

Add some shredded smoked gouda and a dash or two of A1 steak sauce if you want to beef out your cheeseballs

It actually works really well

Quick! Anybody have a recipe for green peppers and onions on a blackstone!!!!

Wife forgot to pack the fajita meat while I was loading the truck. I am....not pleased.

You're on spot with the olive oil but you can up your game cheat mode with some Wing Dust.

https://kosmosq.com/collections/wing-seasonings

So you have peppers, onions and tortillas? What else ya got?

I had cowboy beans.

And summer sausage.

So it was summer sausage fajitas or bean and cheese burritos.

But hey, the fajitas were spectacular last night.

Bacon Wrapped Brats

I use BBQ rub instead of Dano's, but this is the technique if you're using a smoker and grill.

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Option A: You can slice open the brat and add some cheddar cheese if using regular brats.

The other popular item is the Chicken Lollipops.

I'm too lazy to type it all out, but this is a great recipe if you have a Char Broil Big Easy

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Option A: This also works well with turkey legs.

You know you MUST make those again next week, right?

I usually just buy some ribs the night before already cooked. Heat them up. Bring a 12 pack. Dont gotta do shit.