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Best tailgate recipes that you can bring with you or cook on site. You’ll be the Tailgate Master making everyone jealous.
This list will give you some great ideas for Main dishes, Appetizers, Sides and even Dessert so you have all your bases covered for your next tailgate.
Tailgating for NFL football games has to be my favorite activity. Not only is there tremendous anticipation for the upcoming game, but you also get to drink beer and grill with your friends.
In fact, tailgating is so important to me and my friends that we tried to tailgate for my bachelor party in a hotel parking lot in Baltimore city before going out on the town.
Sadly, hotel employees informed us that a live fire in the parking lot with 10 or so guys drinking beer is not the smartest idea.
They were probably right. Anyway, I have compiled a list of some of my favorite recipes that work really well for tailgating.
Here are some great ways to kick off the tailgate. I always like to have a few cold appetizers that you can set out while you are getting the grills fired up.
That way anyone who gets there early has something to snack on
Salads and Sides
Again even collection of cold and hot sides gives variety so you can bring some things like pasta salad and coleslaw that are ready to go.
You can prep the hot sides in aluminum pans and either bring them hot or heat them up on the grill if you have the space.
Its time to bring out the big guns and assert your dominance and master of the tailgate!
No holding back now, these crazy sports fans have been drinking for and hour waiting for some meat to come off the grill.
One tip is to always have one long cook smoked meat like Brisket or pulled pork that you can put on the pit overnight and wrap in the morning.
If you keep the meat in a dry cooler it can stay hot for hours and hours.
It’s almost game time but what would a tailgate be without a few treats to satisfy that sweet tooth.
FAQ and Tailgating Tips
Always bring extra ice to use for keeping side dishes cold. You can serve the sides in aluminum foil pans and fill a second pan half way with ice and place the cold sides on top. This will keep the sides cold for up to 2 hours depending on the temperature outside. Also having the cold sides in the shade under a tent helps.
After you have reached an internal temp that you want wrap the meat in foil and place in a dry cooler and cover with a towel. the meat will stay pipping hot for at least 4 hours depending on the cooler. Then you can slice or shred on site.
The easiest thing is to get yourself a 5 gallon bucket, 5 gallon water jug and a Water dispenser. You can reuse the water jug with tap water and the dispenser is wireless so you can take it anywhere. Place the jug on a table or upside-down crate and place the bucket underneath to catch the dirty water. Have soap, paper towels and a trash can nearby and you are set.
The dry cooler that you had your hot food in will now become your cold leftover cooler. Cover all your sides with the aluminum foil lids and bag up all the meats in gallon freezer bags. Make sure there is plenty of ice in the cooler and load all the leftovers in.