Tailgating Menu for Super Regional

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

boiled crawfish (probably the last boil of the year)

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bacon wrapped shrimp cream cheese and jalepeno in the middle

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Made some last night, one word.... incredible!

thinking about doing chicken wings on friday; haven't done any since the super bowl. not sure about saturday yet.

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.

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!

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.