The Officially Unofficial MSU Tailgate Recipe Thread

DerHntr · Jul 27, 2009

With permission of DS and disgust from HD6, please list your best tailgate recipies below. Pictures of the finished product are definitely welcome. Do not be afraid, HD6 is at work for at least 6 more hours so there is no chance he will eat his computer monitor this afternoon. DS on the other hand checks the Pack regularly while in the office so he has made the necessary precautions by putting the monitor in a glass case.

DerHntr · Jul 27, 2009

With permission of DS and disgust from HD6, please list your best tailgate recipies below. Pictures of the finished product are definitely welcome. Do not be afraid, HD6 is at work for at least 6 more hours so there is no chance he will eat his computer monitor this afternoon. DS on the other hand checks the Pack regularly while in the office so he has made the necessary precautions by putting the monitor in a glass case.

DerHntr · Jul 27, 2009

<span style="FONT-SIZE: 11pt; COLOR: black; FONT-FAMILY: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-size: 13.0pt"> INGREDIENTS

1. Death and destruction of a helpless woodland creature


<span style="FONT-SIZE: 11pt; COLOR: black; FONT-FAMILY: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-size: 13.0pt"> 2. 6 - three to five ounce venison backstrap steaks, butterflied; should be nearly two inches thick prior to butterflying them


<span style="FONT-SIZE: 11pt; COLOR: black; FONT-FAMILY: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-size: 13.0pt"> <span style="FONT-SIZE: 11pt; COLOR: black; FONT-FAMILY: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-size: 13.0pt"> 3. Freshly cracked black pepper
4. Cavenders Greek Seasoning (no salt needed when using this stuff)


<span style="FONT-SIZE: 11pt; COLOR: black; FONT-FAMILY: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-size: 13.0pt"> 5. Garlic powder
6. 1 - Block cream cheese
7. 1 - Jalapeno pepper; fresh is less hot than jarred.
 8. Worcestershire sauce; about 2 tablespoons
9. Zesty Italian Dressing; just pour it on there I don't know how much damn
10. Bacon; hickory smoked is good but maple bacon is pee in ya pants good
 11. Brown Sugar



<span style="FONT-SIZE: 11pt; COLOR: black; FONT-FAMILY: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-size: 13.0pt"> PREP AND COOKING INSTRUCTIONS

 Butterfly the steak to a 1-inch thickness.

Season steak on both sides with cracked black pepper, Cavenders, garlic powder, Worcestershire sauce, and zesty italian. Place steak in a ziploc bag or stainless steel pan and cover, chill, and marinate overnight or just go ahead and finish the recipe (below dubmass) and cook it now.

Remove steaks individually, put a liberal amount of cream cheese in the middle of the butterfly and top it with a liberal slice of jalapeno pepper. This doesn't have to be Brutius type liberal but it needs to be enough so that it oozes out when you bite into it later.

Close steak, wrap in bacon, pin shut with at least two non-colored toothpicks. The colored ones leave a nasty taste.

Once finished with all of the steaks rub them down with brown sugar. You can substitute your favorite BBQ sauce here but your and ***** if it ain't homemade.

Let steaks sit until they get near room temperature (if they have been in the fridge) and then put them on the grill. 

Cook directly over the flames for at least 45 seconds per side to sear in the tasty dead moistness of murdered deer and pig and then pull to the sides of the grill and cook over indirect heat until you can see cream cheese beginning to ooze out of the popper. 

I prefer medium rare because I am not a *****. It is better that way.

Dinkle · Jul 27, 2009

Don't Know if he came up with the recipe,but emailed this to me
ingredients:
1 pound of hamburger
1 pound of thin sliced bacon
8 hot dogs (the real deal, no cheap ones!)
4 slices of cheese(split the slices of cheese in half)
1 egg
16 toothpicks
Tin Foil Wrap

Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties.

Spread out your bacon with every two slices being about 2 " apart.

Slice each hot dog from end to end, not completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog.

Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty.

Place this carefully at the ends of your bacon, which should be spaced 2 " apart....2 slices of bacon per burger-dog), carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks. NOTE: Leave each toothpick exposed on one side or the other in order to remove them after cooking.

Wrap your burger-dogs with tin foil and place on grill over medium heat, but do not place directly over flame. Cook for half-hour and then remove foil from burger-dogs
Place burger dogs back onto grill for browning.

UpTheMiddlex3Punt · Jul 27, 2009

Simple, yet tasty

Smoked Jalapeno Poppers

Ingredients:
Jalapenos (1 pepper yields two poppers)
Cream Cheese (about .5 oz per popper or 1 oz. per pepper)
Bacon (Regular kind, 1 slice per popper or 2 per pepper)

You will also need (for those of you who will be doing the prep work on site):
A knife (one with a sharp, non-serated blade)
A spoon (metal, not plastic)
A cutting board/surface
A smoker (or grill)

Now that you've purchased your ingredients in the requisite numbers, you can begin.
1) Wash peppers then slice them lengthwise and remove seeds. For a milder taste, scrape the inner wall of the pepper with a spoon and wash the insides out well. If one of the slices has a stem attached, remove stem, being careful not to remove the top part of the pepper. You should have two canoe looking piece of pepper.
2) Fill each pepper half with cream cheese. Don't overflow too much, but make sure to put plenty in.
3) Wrap each cream cheese filled pepper half with bacon. You'll quickly figure out the best way to wrap the bacon.
4) Put the peppers in the smoker (you did start the smoker, didn't you?). Smoke for 1~2 hours depending on temperature and desired smoky flavor and bacon crispiness level. You really can't go wrong unless you either don't cook the bacon or char it. Throw it in the smoker with whatever meat you're cooking.
5) Remove from smoker and eat after they've cooled a little.

You could also grill them, but the cheese doesn't get the smoky flavor and the bacon ends up chewy, not crispy.

lawdawg02 · Jul 27, 2009

the gas station on 25 with the cock of the walk express makes some of the biggest and best chicken tenders. you can call ahead if you want and they'll have your order ready when you get there. here's the secret recipe:

- park at said gas station.
- say hello to the random msu alum friend(s) that you see walking in/out.
- if desired, wait in line to use the restroom with the women and old men who can't hold it for a 2 hour ride from jackson.
- once inside the store, proceed to the left to the hot food line.
- do not be distracted by the catfish, although it is tasty.
- when prompted, say "i would like [x number of] chicken tenders."
- do not forget the honey mustard. this is key. get plenty.
- take food to register and pay. you may skip this step at your own risk. however, i do not advise such shenanigans.

Shmuley · Jul 27, 2009

1. Pretend to follow recipe for Flo and Eddie's cheese sticks posted on your message board.
2. Royally F it up.
3. Come back on here and post a message board call out of the original poster blaming said poster for your inability to follow directions.
4. Admit you didn't need to eat cheese sticks in the first place.

FlabLoser · Jul 27, 2009

Never had it. I'm told I should try it one day when I'm feeling extra healthy.

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

dawgstudent · Jul 27, 2009

[No message]

DerHntr · Jul 27, 2009

had it the way they describe and have had it with several different cheeses also stuffed inside. my heart hates me.

HD's monitor is done for after that picture

Shmuley · Jul 27, 2009

cowbell9 · Jul 27, 2009

2 lbs of grounbd beef
2 eggs
1 pint picante sauce ( your choice of hotness)
1/2 cup bread crumbs

Mix all of the above in bowl
Makes patties
Cook to taste

Experience your tounge jumping up and slapping your brain

DerHntr · Jul 27, 2009

1. One half deer backstrap
2. One link of smoked deer sausage (really good if you have some stuffed with cheddar and jalapenos)

Marinate meat to the best of your abilities. Cut hole through the center of the strap lengthwise. Cut sausage in half lengthwise. Peel casing off of sausage. Shove sausage inside of backstrap. I usually wrap it in bacon because I like bacon but it isn't necessary.

Cook slow on grill with apple wood chips for smoke.

Stuffing meat with meat and wrapping it with meat is always a good thing for an MSU football game.

DerHntr · Jul 27, 2009

1. Follow lawdawg's Louisville Gas Station Chicken Tenders Recipe. Do not skip last step.
2. In parking lot put fried chicken tenders in a large ziploc bag with your favorite wing sauce. Shake a lot. Not the type of shaking that HD does when out of ice cream, more like the shaking you would do to a young man wearing his pants too low.
3. Put them in your ice chest, grab a beer, head to Starksville.
4. Take them out of bag, put on grill (with water soaked hickory chips in an aluminium pouch directly on coals for smokey goodness).
5. Cook until thoroughly warm and until they have a slightly charred look to them.

fishwater99 · Jul 27, 2009

<h2>1 (4-pound) whole chicken</h2>

2 tablespoons vegetable oil
2 tablespoons salt
2 teaspoons black pepper
6 tablespoons of your favorite dry spice rub
1 can of beer (Bud Heavy)

<h2>Directions</h2>

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and half of dry rub. Set aside.

Open beer can and drink half, power half the spice rub inside the beer can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod, or buy a beer can holder(see pic below).

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving, enjoy............

Sutterkane · Jul 27, 2009

fishwater99 said:
<h2>1 (4-pound) whole chicken</h2>

2 tablespoons vegetable oil

2 tablespoons salt

2 teaspoons black pepper

6 tablespoons of your favorite dry spice rub

1 can of beer (Bud Heavy)

<h2>Directions</h2>

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and half of dry rub. Set aside.

Open beer can and drink half, power half the spice rub inside the beer can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod, or buy a beer can holder(see pic below).

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving, enjoy............

EmoryBellard · Jul 27, 2009

if desired, wait in line to use the restroom with the women and old men who can't hold it for a 2 hour ride from jackson.

This gas station has THE nicest, cleanest restroom on earth. I'm serious. It's better than the first floor of the library.

MaroonInNashville · Jul 27, 2009

[No message]

dickiedawg · Jul 27, 2009

And those tenders are delicious. They give you 3 of em on a lunch plate and it's a lot of food. Like 7 bucks and well spent.
I ate there at least once a week when I worked in Starkville.

Dinkle · Jul 27, 2009

Marinade
3 large garlic cloves (or spoonfuls of diced garlic from a jar) 1-2 jalapeño chili peppers (without stem)(2 makes it nice and spicy)
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper

QUESADILLAS
3 boneless, skinless chicken breasts
1 large red onion, cut into 1/2-inch slices
Extra-virgin olive oil
2 cups (1 bag) Monterey Jack cheese (I use the jalapeño pepper kind from Kraft)
4 flour tortillas (10 inches)
1 cup tomato salsa
Sour cream
Chipotle sauce (I buy a pre-made Chipotle garnishing sauce)

Pre-game:
To make the marinade: Blend all the of ingredients in the marinade recipe in a blender until it forms a paste-like liquid. Put chicken and paste into a plastic bag and marinade overnight. I also slice the red onion into thick slices and wrap it in plastic wrap to save time at the game.

Game time:
Lightly brush or spray the onion slices with olive oil. Grill the chicken and onions over medium heat until done. Remove the chicken and onions from the grill and allow to cool. Cut the chicken into slices and the onions into quarter-inch pieces.

Evenly divide the chicken, onions, chipotle sauce, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until grill marks form and the cheese has melted (usually about 5 minutes), turning carefully once. Allow the quesadillas to cool briefly before cutting into wedges. Serve warm with the salsa and sour cream.

The Fatboy · Jul 27, 2009

(although mysteriously just before it burned to the ground.)He's made them in my presence and they are in fact the real deal. I've eaten both Flo's and his and they are without a doubt the same recipe.

OneParticularHarbor · Jul 27, 2009

HD6 · Jul 27, 2009

BR549.sixpack · Jul 28, 2009

less the brown sugar

bbqbully · Jul 28, 2009

When my son was a senior in high school, fall 2000 (the good old days) he dated a girl whose parents were huge Ole Miss fans. Tent in the grove, chandelier, caterered tailgate party, the whole nine yards. They invited him to go up for homecoming. All week he'd been making comments about how he might like to go to school there, partly because of this girl, and partly to yank my chain. Being 17 at the time, it was mostly the latter.

After our game, we're relaxing, having a bite of leftovers from our tailgate, waiting for the traffic to clear out when my phone rings. It's my son. "Dad, this place is HORRIBLE!" So being the concerned father I am, while all the while pumping my fist with a huge grin on my face, I ask, "What's wrong, son?" "All these people eat is chicken strips! Every tent. Nothing but trays and trays of chicken strips. No grills, no smoke, no deer meat, no pork, no sausage, nothing good. Nothing but chicken strips. I can't go to school at a place like this. It's horrible! You know how you always taught us that the last line of the National Anthem is 'Go to hell Ole Miss'? Well, we can't say that any more. These idiots are already there."

From the mouths of babes....

graddawg · Jul 28, 2009

while i'm sure these are tasty, i just cannot get behind quesadillas at a tailgate. maybe i'm alone on this one.

HD6 · Jul 28, 2009

and easy to grill.

graddawg · Jul 28, 2009

fair enough. something to think about.

HD6 · Jul 28, 2009

is Drink when you see Abner's. You can be hammered in no time.

JimHalpert.nafoom · Jul 28, 2009

Sutterkane · Jul 28, 2009

it's still a great recipe and makes very tasty quesadillas.

I make my own variation of it:

substitute chili powder for the chili pepper and throw in a red pepper for sweetness in the paste. I also marinade the chicken in tequila, lime juice, orange juice, cayenne pepper, and sea salt instead of the paste.

On the actual quesadillas, I leave out the red onion as it's less crap to prep and carry. I also use Muenster cheese, 3 slices each quesadilla. Also, never use pre-diced garlic and I usually use 4 cloves because I love garlic flavor (and it helps with cholesterol!). When grilling the chicken, I baste some of the paste on the chicken itself when it's almost done. I use the paste also on the inside of the quesadillas, then place the cheese, and then diced chicken. The paste is so good that it actually works well as a dip for chips too if you get hungry while making these.

lawdawg02 · Jul 28, 2009

but thanks for the generalization...

seshomoru · Jul 28, 2009

A few toothpicks should hold it all in place. In a big *** bowl mix even parts whiskey and soy sauce. Put a **** ton of brown sugar into it. Drop the bacon wrapped pork into it and marinate over night. Throw it on the grill at the tailgate, making sure you turn it a good bit so the now sugar soaked bacon doesn't burn. Cook until done. The bacon should be all caramelized and crispy.

Slice it up and chow down or put it on some rolls with some slaw (goes good with a vinegar based slaw).

The Officially Unofficial MSU Tailgate Recipe Thread

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