Tailgate Appetizers
Howdy, folks! It's football season here in the United States and I do love me a good tailgate! This post includes five great recipes for game day snacks and some tips on making a great tailgate!
Jump to each recipe card by clicking the link below:
We appreciate you sharing our food with your friends and family!
What Does a Tailgate Have to Do with Football?
The term "tailgate" comes from the name of the gate at the back of a pick-up truck. The tradition began when folks would meet in the parking lot before a big football game, and lower the truck bed so it's flat and leans out like a tray. This becomes the place where food is set for everyone to hang out and get some food and drink in them before the game.
We appreciate you sharing our recipes with your friends and family!
Here are some great tailgate reminders, if you're new to these get-togethers:
- Don't forget the cooler and lots of ice. The food at the tailgate is second to the beverages. It's hot out in the summers, and you'll need plenty of beer and soda for everyone.
- Bring lots of napkins and utensils. You'll attract new people to the party and you'll want to feed them!
- If you can't park in a shaded area, bring a tent or shade cover that's large enough to shade the people you expect to come hang out.
- Wear your teams' gear, and prepare to accept some good natured smack talk from the other teams fans. Have some jokes ready and enjoy some banter with passers-by.
- Designate a sober driver - do this and you'll all live to tailgate another day! Give your designated driver unlimited food and soda, and maybe a new team t-shirt as a thank you.
Tailgate Recipes by Cowboy Kent Rollins:
Poutine
Candied Bacon
Smoked Queso
Pig Shots
Smoked Queso Dip - Cowboy Kent Rollins
Servings
10
Prep Time
5 Hours
Total Time
6 Hours
Ingredients
- 2 to 3 lb. chuck roast
- Lime juice
-
Red River Ranch Original
or your favorite seasoning
- 2 poblano peppers
- 2 jalapeno peppers
- 16 ounce block Monterey jack cheese
- 16 ounce block Mozzarella cheese
- 8 ounces Velveeta cheese
-
1
10 ounce can Rotel diced tomatoes and green chilis
drained
- 1, 14 oz. can beef or chicken broth
- 1 cup crumbled Queso Fresco
Instructions
- Generously rub lime juice all over the roast. Season with Original seasoning or all-purpose seasoning of your choice to coat. Cover and place in the refrigerator for at least 4 hours.
- Clean and preheat the smoker/grill to 220 to 240 degrees F.
- Place the roast on the smoker, shut the lid and smoke for about 4 hours or until fork tender. Remove from the smoker and roughly chop.
- Tip: this can also be made in a slow cooker on high for about 4 to 5 hours.
- Heat the grill/smoker to 250 degrees F. To the smoker add 2 handfuls of mesquite wood chips, 2 handfuls of cherry wood and 1 handful of alder chips. Note: you can use any smoke combination you’d like.
- Place the peppers on the grill and cook until blistered, rotating occasionally. Place in a plastic bag with 1 tablespoon of water to steam for about 10 minutes. Remove from the bag and peel off the skin and discard. Chop the peppers.
- Cube the monterey, mozzarella, and the velveeta cheeses into chunks and place in a 12 inch Dutch oven or deep foil pan.
- Add the meat, peppers and Rotel to the Dutch oven or pan. Pour in half can of either chicken or beef broth.
- Add the dish to the smoker and cook for about 40 minutes.
- Stir the mixture well and continue cooking another 20 minutes, or until cheese has completely melted, stirring occasionally.
- Top with Queso Fresco and serve warm.
Candied Jalapeno Bacon - Cowboy Kent Rollins
Servings
4 to 6 servings
Prep Time
50 Minutes
Total Time
1 Hour 20 Minutes
Ingredients
-
2
diced jalapenos
seeded and stemmed
- 2 tablespoons Worcestershire sauce
- 1 lb. bacon
- 1 cup light brown sugar
- 2 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cinnamon
- 2 tbsp Coarse ground black pepper for sprinkling
Instructions
- In a large casserole dish, add the jalapenos and Worcestershire sauce and mix well. Place the bacon in the dish and coat well on both sides of the bacon. Cover and set aside for at least 30 minutes.
Meanwhile, in a small bowl combine the brown sugar, onion powder, garlic powder and cinnamon.
- Remove the bacon from the dish and shake off some of the jalapeno peppers. Note: the more peppers left on the spicier the bacon. Place the bacon on a wire rack.
- Sprinkle the bacon generously with the brown sugar mixture, then sprinkle with the black pepper, to taste. Pat the mixture into the bacon. Turn over and repeat on the opposite side. Let rest for at least 15 to 20 minutes.
- Preheat the grill to 350 degrees F. or a conventional oven to 375 degrees F.
- For grilling: Clean and oil the grill. Move all the coals to one side of the grill. I like to use a blend of oak charcoal and apple wood chunks for smoke. Close the lid and cook for at least 15 minutes, flip and cook for another 10 to 15 minutes or until the bacon has browned. Cook longer for your desired texture and color.
- Remove the bacon from the grill and place on a wire rack to cool at least 30 to 45 minutes. The bacon will set up as it cools.
For baking: bake for about 25 minutes or until your desired doneness.
- Serve as salad topping, in wraps or sandwiches. When completely cooled and dry, the bacon can be stored in an airtight container for up to 5 days in the refrigerator.
Canadian Poutine - Cowboy Kent Rollins
Servings
6 to 8 servings
Prep Time
15 Minutes
Total Time
25 Minutes
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 sticks unsalted butter
- ¼ cup all-purpose flour
- 20 ounces beef broth
- 10 ounces chicken broth
-
Pepper
to taste
- 1 ½ to 2 pounds of frozen french fries
- 1 cup corn masa
-
1
tablespoon
Kent’s Chili Seasoning
or your favorite chili seasoning
- Fry oil
- 20 ounces white cheese curds
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Add 1 stick of butter to a medium saucepan, over medium-low heat. When the butter has melted, sift in the flour. Mash and stir the flour with a flat spatula for about 2 to 3 minutes, or until lightly browned and smooth.
- Whisk in the beef broth and chicken broth. Bring to a simmer then slowly whisk in the cornstarch mixture. Continue to cook for 1 to 2 minutes, or until thickened. Pepper to taste. Set aside in a warm place.
- For the fry batter, add two sticks of melted butter to a shallow pan.
- In a medium bowl, combine the corn masa and chili seasoning.
- In batches, dip the fries in the butter then dredge into the corn masa mixture. Shake off any excess and dip back into the butter, followed by the corn masa to double coat. Shake off any excess and place on a baking sheet. Repeat with the remaining fries.
- Add about 3 inches of the fry oil to a deep fryer or Dutch oven and heat to 350 degrees F. Deep fry the fries in batches until golden brown and crispy. Remove from oil and drain on a wire rack. Note: if the gravy thickens too much before tossing, add a little more broth to reach the desired consistency.
- Add the fries to a large bowl. Top with cheese curds and gravy. Toss to coat. Serve immediately.