Tailgate Recipes
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Tailgating
Recipes
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Viking Update
Recipes
Slurp and Crunch
Ingredients:
One large bag of old dutch potato chips
A 12-pack of your favorite beer
Gently open chips, open can of beer and proceed
to slurp and crunch
-by Tim and Shannon Kelly, Prescott, Arizona
Breakfast
Grill-A-Packer
Sausage Bake
Ingredients:
1 pkg. (8oz) refrigerated crescent rolls
12 oz. bulk pork sausage, browned and drained
1 cup shredded Cheddar cheese (about 4 oz.)
1 cup shredded Monterey Jack cheese (about 4 oz.)
4 eggs, slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon pepper
Preheat grill for 10 minutes. Grease 9-inch square
grill-safe baking dish. Unroll crescent roll dough. Press evenly in bottom and
1 1/2 inches up sides of prepared dish, cutting to fit as needed. Spread sausage
over crust. Sprinkle with cheeses. In small mixing bowl, blend remaining ingredients.
Pour onto cheese. Bake using indirect medium heat with hood closed until set,
25 to 35 minutes, rotating dish once.
-by Brian K. Maas (Mr. Cheer or Die)
Hot Viking Cider
Ingredients:
1 1/2 quarts apple cider
1/3 cup packed brown sugar
1 orange, sliced
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
1/4 teaspoon salt
In 3-quart grill-safe saucepan, combine all ingredients.
Remove cooking grid. Place saucepan directly on lava rock grate, arranging rocks
around pan. Cook at high with hood open until mixture boils. Cover. Reduce heat
to low. Simmer for about 20 minutes.
-by Brian K. Maas (Mr. Cheer or Die)
Pre-Game Lunch
Metrodome Horseradish Burgers
Ingredients:
2 lbs. ground beef
2 tablespoons steak sauce
3 3/4 teaspoon seasoned salt
1 pkg. (3oz) cream cheese, softened
1-2 tablespoons prepared horseradish
1 teaspoon prepared mustard
6 bratwurst buns or hard rolls
Lettuce leaves
Tomato slices
Preheat grill for 10 minutes. In medium mixing
bowl, combine ground beef, steak sauce and seasoned salt. Mix well. Shape into
12 thin oval patties, each about 6 inches long.
In small bowl, blend cream cheese, horseradish
and mustard. Spread about 1 tablespoon in center of each of 6 patties. Top with
remaining patties. Press edges to seal. Grill at medium with hood closed until
burgers feel slightly firm, 10 to 14 minutes, turning over once. Serve in bratwurst
buns with lettuce and tomato.
-by Brian K. Maas (Mr. Cheer or Die)
Benchwarmer Baked Beans
Ingredients:
3 slices bacon, chopped
1/3 cup chopped onion
2 cans (16 oz. each) great northern beans, rinsed and drained
1 can (8 oz.) tomato sauce
1/4 cup molasses
2 tablespoons ketchup
1 teaspoon dry mustard
1/4 teaspoon celery salt
1/8 teaspoon pepper
Remove cooking grid. Place 1 1/2-quart grill-safe
saucepan or dish directly on lava rock grate, arranging rocks around pan. Combine
bacon and onion in pan. Cook and stir at medium until bacon is light brown and
onion is tender. Stir in remaining ingredients. Cover. Remove from heat.
Spread lava rocks evenly across grate with long-handled
tongs. Replace cooking grid. Bake using indirect medium heat with hood closed
until bubbly and flavors are blended, 30 to 35 minutes.
-by Brian K. Maas (Mr. Cheer or Die)
Post-Game Dinner
Mr. Cheer Or Die Spareribs
Ingredients:
Barbecue sauce of choice
2 1/2 lbs. hickory chips, soaked
1 can (12oz.) beer
4 lbs. pork spareribs, cut into 4-rib pieces
In 12 x 9 x 3-inch aluminum pan, combine hickory
chips and beer. Remove cooking grid. Center pan directly on lava rock grate,
arranging rocks around pan. Replace cooking grid.
Preheat grill for 5 minutes. Arrange ribs on cooking
grid above pan. Grill at low with hood closed until ribs are tender, 45-60 minutes,
turning ribs over once. Brush both sides with sauce. Grill with hood closed for
20 to 30 minutes longer, turning ribs over and brushing with sauce once.
-by Brian K. Maas (Mr. Cheer or Die)
Alternate Dinner
Pomegranate-Grilled Lamb Chops
(Old German-Russian recipe)
Ingredients:
1 1/2 cups fresh or bottled pomegranate juice
4 cloves garlic, crushed in a garlic press
6 black peppercorns, crushed
1/3 cup finely chopped fresh mint
Salt, to taste
8 rib lamb chops (each 1/2 inch thick)
2 tablespoons olive oil
2 tablespoons pomegranate seeds for garnish (optional)
Mint leaves for garnish
(Night before) Combine the pomegranate juice, garlic,
peppercorns, chopped mint, and salt in a glass or ceramic bowl. Add the lamb
chops and refrigerate for at least 4 hours and up to 12.
(Day of game) Prepare coals for grilling until
coated with white ash. Oil the grill rack. Remove the chops from the marinade
and set aside. Pour the marinade into a small saucepan and reduce over high heat
to 1/3 cup, about 20 minutes. Brush the chops with the marinade and the oil and
grill 3 inches from the heat, brushing twice with the remaining marinade. Grill
to desired doneness, 5 minutes per side for medium-rare, 7 to 8 minutes for medium,
and about 10 minutes for well done. Serve at once, garnished with pomegranate
seeds, if desired, and mint leaves.
-by Brian K. Maas (Mr. Cheer or Die)
DESSERT
Berserker Cake
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons apple pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups applesauce
1/2 cup powdered sugar
2 teaspoons apple juice
Grease and flour 12-cup grill-safe fluted ring
pan. Set aside.
Preheat grill for 10 minutes. In medium mixing
bowl, mix flour, apple pie spice, soda and salt. Set aside. In large mixing bowl,
combine granulated sugar, brown sugar, oil, eggs and vanilla. Beat at medium
speed of electric mixer until smooth, scraping bowl frequently. Add applesauce
and flour mixture. Beat at medium speed of electric mixer until blended, scraping
bowl constantly. Pour batter into prepared pan.
Bake using indirect medium heat (350 F) with hood
closed until center springs back when touched lightly, 45 to 55 minutes. Invert
onto serving plate. Cool. In small mixing bowl, blend powdered sugar and apple
juice. Drizzle over cake.
-by Brian K. Maas (Mr. Cheer or Die)