The CP Tailgate Recipe Thread

[TinyEvel]

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.

Arrowhead Tailgate

[Jewish Rabbi]

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

[ptlyon]

The magic bus

[TinyEvel]

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.

[threebag]

Originally Posted by Jewish Rabbi

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

Nothing penetrates like treated lumber… smoke rings, bro

[OnTheWarpath15]

2 oz Colonel EH Taylor Single Barrel, neat.

That's it, that's the recipe.

[ptlyon]

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.

[threebag]

You know In58Men has Talking Heads on that BBQ Playlist.

[IowaHawkeyeChief]

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

[luv]

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.

[OnTheWarpath15]

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.

[Titty Meat]

Oreo Game:

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

[DJ's left nut]

Originally Posted by TinyEvel

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.

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.

[Mr. Plow]

Originally Posted by Titty Meat

.

[Marcellus]

Originally Posted by DJ's left nut

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.

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?