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Tailgating Menu for Super Regional
Posted on 6/2/09 at 1:56 pm
Posted on 6/2/09 at 1:56 pm
Looking for a good combination of items to BBQ/pre-cook and heat on the grill over the weekend. We did Boston Butt, Brisket and Chicken Wings last weekend.
Posted on 6/2/09 at 2:30 pm to EZE
1. Smoke a big pork roast
2. bacon wrapped shrimp/beef with cream cheese and jalepeno in the middle
3. sauage rotel dip
4. meat pies
5. brat's
6. fajita nacho's
2. bacon wrapped shrimp/beef with cream cheese and jalepeno in the middle
3. sauage rotel dip
4. meat pies
5. brat's
6. fajita nacho's
Posted on 6/2/09 at 3:06 pm to Lee Chatelain
All of this sounds incredible, any chance of saving me a plate? =)
Posted on 6/2/09 at 3:13 pm to EZE
boiled crawfish (probably the last boil of the year)
Posted on 6/2/09 at 3:17 pm to lsu1percent
quote:
2. bacon wrapped shrimp/beef with cream cheese and jalepeno in the middle
That's very popular at our tailgte; only we substitute steak than shrimp. It's a little chewy, so I'll be sure to let them know about shrimp
Posted on 6/3/09 at 8:57 am to tigerbait2010
quote:
bacon wrapped shrimp cream cheese and jalepeno in the middle
Made some last night, one word.... incredible!
Posted on 6/3/09 at 10:14 am to EZE
thinking about doing chicken wings on friday; haven't done any since the super bowl. not sure about saturday yet.
Posted on 6/3/09 at 6:59 pm to Eddie Vedder
Friday- Drunk Chicken and Smoked Pulled Pork (smoking that Thursday at the house)
Saturday- Shrimp Boil w/ boudin on the grill
Sunday- If necessary ribeyes
Saturday- Shrimp Boil w/ boudin on the grill
Sunday- If necessary ribeyes
Posted on 6/4/09 at 10:01 am to geaux70816
I have a recipe for flank steak pinwheels which you can stuff with just about anything that I might try. Pork loin is always good and fairly easy. Might just go with some sausage po-boys on Friday to keep it simple then step it up on Sat.
Posted on 6/4/09 at 10:13 am to EZE
Going to stay on the grill...I'm thinking wings friday....Pizza sat....red fish sunday
Posted on 6/4/09 at 7:29 pm to EZE
I'm going to be tailgaiting near Disch-Falk here in Austin. About 3 of us will be cooking(everyone else will provide non cooking items). And we're doing a Texas style feast. Only Texas made or influenced things. All homemade, two appetizer recipes are based from a local restaurant.
Menu:
DRINKS
-Lone Star, Shiner, Firemans #4, and Bootlegger by Independence as our beers.
-Dr.Pepper, Ice Tea, and Lemonade as other.
APPETIZERS
-Texas Caviar(not fish eggs, look it up)
-Chips, Salsa, and Queso.
-Stuffed Jalapenos with a side of strawberry chutney.
-Sambal Dumplings with spicy shrimp and pork, wrapped in wontons, steamed and seared, served with a sweet ginger soy dipping sauce and Sriracha(restaurant recipe)
-Grilled Shrimp & Guacamole Tostada Bites. Tostada rounds topped with guacamole, chipotle puree, and spicy shrimp.(restaurant recipe)
ENTREE
-Fajitas
-Chili
-Frito Pie
-King Ranch Chicken
-Corn Dogs
-Crispy Tacos
DESSERTS by girlfriends
-Pecan Pie
-Peach Cobbler
-Blackberry Cobbler
-Amy's Ice Cream
-And possibly Churros
Cant wait till Saturday. Been planning for this for days. Most everything can be made before hand save the fried foods, Fajitas, and the Shrimp for the tostada bites.
Hook 'Em!
Menu:
DRINKS
-Lone Star, Shiner, Firemans #4, and Bootlegger by Independence as our beers.
-Dr.Pepper, Ice Tea, and Lemonade as other.
APPETIZERS
-Texas Caviar(not fish eggs, look it up)
-Chips, Salsa, and Queso.
-Stuffed Jalapenos with a side of strawberry chutney.
-Sambal Dumplings with spicy shrimp and pork, wrapped in wontons, steamed and seared, served with a sweet ginger soy dipping sauce and Sriracha(restaurant recipe)
-Grilled Shrimp & Guacamole Tostada Bites. Tostada rounds topped with guacamole, chipotle puree, and spicy shrimp.(restaurant recipe)
ENTREE
-Fajitas
-Chili
-Frito Pie
-King Ranch Chicken
-Corn Dogs
-Crispy Tacos
DESSERTS by girlfriends
-Pecan Pie
-Peach Cobbler
-Blackberry Cobbler
-Amy's Ice Cream
-And possibly Churros
Cant wait till Saturday. Been planning for this for days. Most everything can be made before hand save the fried foods, Fajitas, and the Shrimp for the tostada bites.
Hook 'Em!
Posted on 6/5/09 at 8:47 am to Jackalope
1. Flank Steak
2/3 cup of Kikkomans Soy sauce
1/4 cup lime juice.....
marinate for at least overnight.....
grill...
thank me...
2. Brats
3. Teriyaki
1.5 Cups of Kikkoman Soy Sauce
¼ Cup of Sake (or any rice wine)
1/3 Cup of Sugar
2 Tablespoons (TBL) of Garlic Powder
2 TBLs of Grated Fresh Ginger
Soak Meat (2.5 pounds) overnight…….(any beef cut, chicken……)….it’s always better to have to much marinate..then not enough
4. Any decent steak....seasoning and grill
5. Pasta/Pot Salad, condiments, good bread, chips, dips,beer and soda
2/3 cup of Kikkomans Soy sauce
1/4 cup lime juice.....
marinate for at least overnight.....
grill...
thank me...
2. Brats
3. Teriyaki
1.5 Cups of Kikkoman Soy Sauce
¼ Cup of Sake (or any rice wine)
1/3 Cup of Sugar
2 Tablespoons (TBL) of Garlic Powder
2 TBLs of Grated Fresh Ginger
Soak Meat (2.5 pounds) overnight…….(any beef cut, chicken……)….it’s always better to have to much marinate..then not enough
4. Any decent steak....seasoning and grill
5. Pasta/Pot Salad, condiments, good bread, chips, dips,beer and soda
Posted on 6/5/09 at 9:56 am to havoclax
I always like to have a big pot of red beans or a good gumbo going. I just keep it on the back of the pit or a side burner. I normally make it ahead and then just reheat. Keeps well and lasts.
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