Tailgate Appetizer Ideas
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.
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.
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Pro Tip: Don’t forget the cooler! The food at the tailgate is second to the beverages., so be sure you have plenty of ice. However, remember that your cooler can also double as a warmer. Keep food hot after cooking for longer by putting it in a good YETI cooler.
Tailgate Recipes
Pork Belly Burnt Ends
Pork Belly Burnt Ends – Cowboy Kent Rollins
Ingredients
- 4 to 5 pound pork belly skin off
- 1/2 cup Kent’s Rib Rub or your favorite all-purpose pork seasoning
- 1 tablespoon coarse ground black pepper
- ⅓ cup light brown sugar plus more for sprinkling
- 2 sticks butter
- ½ cup BBQ sauce
- ½ cup honey
- ¼ cup cherry juice or 1 cup cherry preserves
- 3 tablespoons hot sauce
Instructions
- Preheat the smoker to 250 to 275 degrees F.
- In a small bowl, combine the Rib Rub, black pepper and brown sugar.
- Cut the pork belly into 1½- inch cubes. Place the cubes in a large bowl and toss in the seasoning mixture, to generously coat.
- Place a wire rack in a large foil pan. Evenly spread the pork cubes on the wire rack. Cut 1 stick of butter into tablespoons and place on top of the pork.
- Place the foil pan on the smoker and smoke for about 2 ½ to 3 hours, or until the internal temperature of the pork is 170 degrees F. I like to add a few chunks of hickory and cherry woods to the smoker for additional flavor.
- Remove the pan from the smoker and place the pork directly in the foil pan. Cut the remaining 1 stick of butter into tablespoons and place on top of the pork. Sprinkle with additional brown sugar on top.
- Cover with tinfoil tightly and return to the smoker. Smoke for 1 hour.
- In a small bowl, whisk together the BBQ sauce, honey, cherry juice or preserves and hot sauce.
- Remove the tinfoil from the pan and pour the glaze over the pork belly cubes, and stir to coat. Smoke, uncovered, for 15 minutes. Remove from the heat and let cool slightly before serving.
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Poutine
Canadian Poutine – Cowboy Kent Rollins
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.
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Candied Bacon
Candied Jalapeno Bacon – Cowboy Kent Rollins
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.
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Smoked Queso
Smoked Queso Dip – Cowboy Kent Rollins
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.
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Pig Shots
Smoked Pig Shots – Cowboy Kent Rollins
Ingredients
- 8 ounces whipped cream cheese
- 2 ½ tablespoons Kent Rollins’ Rib Rub, or substitute below
- 2 ½ tablespoons Kent Rollins’ Red River Mud BBQ Sauce
- 3 jalapenos thinly sliced
- 14 ounces kielbasa skinless sausage
- 2 pounds thick cut bacon
Kent Rollins’ Rib Rub substitute seasoning:
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 tablespoons light brown sugar
- 1 teaspoon coarse ground black pepper
Instructions
- In a small mixing bowl combine the whipped cream cheese, Kent Rollins’ Rib Rub, Kent Rollins' Red River Mud BBQ sauce and mix well. Set in the ice box for about 30 minutes.
- Lay a piece of bacon out as a guide and cut sausage at least ½ inch smaller, then cut sausage in half again.
- Wrap and roll one of the sausage pieces with bacon, and secure with a toothpick. Squeeze a bit of the cream cheese mixture on top of the sausage. Top with a jalapeno.
- Top again with another piece of the sausage. Add a teaspoon of the cream cheese mixture, top with a slice of jalapeno and place on a baking sheet until all are done.
- Preheat grill/smoker to 350 and then place on the smoker and cook for about 35 to 45 minutes, or until bacon has browned well.
- Remove and let set for about 2 to 3 minutes to cool. Serve.
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