Any suggestions for a good tailgating recipe? Please, only dishes for a small grill and/or camp stove.?

Answer 1

Get some heavy foil and put a pork steak, cut up bell pepper and onion, salt and pepper or seasoned salt, dash some worchestershire sauce, drop spoons of butter over it, top it with cubed potatoes seasoned the way you like, wrap it up and put it on the grill for about an hour. It's delicious!!

Answer 2

Grilled peaches! Slice peaches in half and pit them, but do not skin them. Put Vanilla extract and brown sugar in a feezer bag, and toss the peaches in to marinate for an hour while you're grilling your other stuff (make sure the inside of the peach gets soaked. Then cook the peaches for 3-5 minutes skin side down, and then flip and cook for 2 more minutes. Good by themselves, or with vanilla ice cream.

Answer 3

I don't know about recipes per se, but I'll tell you how I tailgate.

Sausages, start off with sausages to get everyone going. Grab some yellow and brown - or whatever you prefer - mustards for dipping.

Next up, RoTel. Grab a pot, a couple cans of RoTel Extra Hot and a 2 pounder of Velveeta, Bingo.

Chicken wings. In your pot, hot sauce and butter. Wings, season how you like 'em. Grill and dip.

Enjoy.

Answer 4

Chicken faijatas that are rubbed with lemon and butter spice. Let them maranate for 6hrs or overnight. Put a little more season and then cook them directly over the coals flipping constantly. They cook up fast and are excellent.

Answer 5

well take sauerkraut drain all the juice,then cut up kielbasa sausage,lay it over the sauerkraut. Then take a can of beer and simmer over medium heat for 3 hours.Yummmmmy.You will love it if you like tha beer lol. Like Me!!!!!!!!!!

Answer 6

Baked beans and hot dogs!

Answer 7

chili beans with hamburgers chips & salsa, potato salad

Answer 8

Here's a couple of recipes I've used on the grill, hope you love em as much as I do!

Watermelon Slices w/Honey Lime Syrup

1/2 cup freshly squeezed lime juice
1/2 cup honey
1 ripe watermelon, cut in 1/2, and halved again
Mint sprigs, for garnish
Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.


Grilled Corn on the Cob

8 ears corn
4 fresh limes, quartered
Garlic butter, recipe follows
1/2 cup grated cotija cheese
2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Ginger Soy Lime Marinated Shrimp

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.

Skirt Steak

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer
Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.