Let's have a tailgate party

[rolltideroll202]

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4 boneless skinless chicken breast halves (1 lb.)
1/3 cup KRAFT Classic Caesar Dressing
1/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce



PLACE chicken and dressing in large resealable plastic bag; seal bag. Refrigerate 30 min. to 1 hour to marinate; discard marinade.
PREHEAT grill to medium heat. Place chicken on grill; cover with lid.
GRILL 6 to 8 min. on each side or until cooked through, brushing with barbecue sauce during last few min. of grilling time.

[bayoutider]

INGREDIENTS:
(And how not to get laughed at by brat lovers)

10 brats (I like Johnsonville Brats)
10 brat rolls - use sub rolls, don't use hot dog buns. Real brat lovers will laugh at you.
4 beers - use dark beer if possible so the real brat lovers won't laugh at you.
1 large sweet onion for the pot
1 stick butter
1 large sweet onion sliced and grilled for the brats
1-2 bell peppers - red or green thinly sliced and grilled for the brats
sauerkraut - Vlassic in the jar is the best, warm it up
good brown or creole mustard - don't use yellow mustard, real brat lovers will laugh at you.
Ketchup - yes some brat lovers put ketchup on everything

DIRECTIONS:

Fire up the Webber Kettle Grill. While the coals are getting down to grilling temperature. Pour four beers in a 5 quart pot. Drop in the butter and one large onion chopped up. When the brat broth is heated up, put all the brats in for 20 minutes.

Remove the brats and cook on the grill for about 15 minutes. Turn them often and don't use a fork to turn them or the real brat lovers will laugh at you. Real brat lovers turn the brats with their bare hands to test the doneness. A done brat should feel firm.

As the brats finish grilling, drop them back into the beer bath till ready to serve.

Warm up the buns, grill the onions and peppers for those that want them (the real brat lovers). Don't serve cold kraut, mustard or ketchup. Have these items at least at room temperature.

A well cooked, well dressed brat complete with a cold beer will hopefully keep the real brat lovers from laughing at you. When you have mastered the grilled beer brat, you can then laugh at the other nimrods.

[rolltideroll202]

Ingredients:
1 tablespoon red pepper flakes
2 tablespoon Lawry s Seasoned Salt
1 teaspoon cracked black pepper
6 pounds pork spareribs
Your favorite barbecue sauce

Instructions:
In small bowl, combine red pepper flakes, Seasoned Salt and black pepper. Rub mixture over entire surface of ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat until fully cooked and tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes, baste with your favorite barbecue sauce.

[rolltideroll202]

Grilled Corn on the Cob

6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.
Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.
Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving.

[bayoutider]

	Quote:	rolltideroll202
	Grilled Corn on the Cob 6 fresh ears of corn 2 tablespoons margarine or butter 2 teaspoons lemon juice 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string. Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings. Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving.

No kidding. My ex-wife was given the task of grilling the corn and she put rubber bands around the corn to keep the husks closed. You can guess how that turned out.

Yes, she was blond.

[bayoutider]

INGREDIENTS:

12 Chicken wings washed the wing tips discarded and then cut in two at the joint
1 bottle dark beer
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1 tablespoon extra-virgin olive oil

Cooking oil spray
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup Sriracha (Thai hot sauce)
1/2 cup Crystal hot sauce

DIRECTIONS:
1. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours.

2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.

3. Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.

4. 4. Cook the wings on the grill until the skin is browned and crisp and the meat is cooked through.

5. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix.

Serve with lots of napkins, blue cheese dressing and celery sticks.














And cold beer.

[BamaLuver]

Crock Pot Sloppy Joes

Ingredients:

2 lb. ground chuck
1 tsp. garlic powder
3 tsp. sugar
2 pkg. sloppy joe seasoning
1 bottle BBQ sauce
1 chopped onion
1 tsp. liquid smoke
1 tbs. canola oil
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard

Preparation

Brown ground chuck & chopped onion in 1 tbs. oil. Drain & pour into crock pot. Combine remaining ingredients & pour over meat mixture. Stir to mix. Cook on high for 3 to 3 1/2 hours or low for 6 to 8 hours. Serve on hamburger buns.

[Bamadev]

Great to make the night before the game and eat for breakfast on game day!


Ingredients
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Instructions
Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

[bayoutider]

OMG, Gorilla bread is so dang good.

[BamaLuver]

We always called it "Monkey Bread". Must have stepped its way up to Gorilla Bread now!



Sausage & Pepper Hoagie

4 - hoagie rolls

2 - pounds assorted sausages, cut on diagonal

4 - bell peppers (red, green, yellow or mixed), julienne

1/2 - cup red onions, julienne

1/2 - cup Maui onions, julienne (substitute Vidalia)

1 - teaspoon salt

1 - teaspoon pepper

8 - tablespoons Dijon mustard

1 - tablespoon butter

In a large skillet, add butter and sauté peppers and onions. Cook until peppers are limp. Remove from skillet. Add the onions and cook until translucent. Remove from pan and set aside.

In skillet, brown sausages over medium-high heat. Reduce heat to medium and cook until done. Add peppers and onions for about a minute.

Slice rolls in half. Spread a tablespoon Dijon mustard on each half slice. Place sausage on each half slice. Then layer the peppers and then the onions. Season with salt and pepper. You can place it a heat contained pan or put in a crockpot to keep warm.

[BamaLuver]

Just to get you in the mood!

Tailgating with the Crimson Tide!

[TommyMac]

BamaBound,

Quit avoiding the issue and trying to appease us with all those other recipes. You know dang well what we want..............Give us NANA's CHILI!!!!!!!!!

[bayoutider]

Preheat oven or crank up the BBQ grill to about 350F

INGREDIENTS:

2 lbs LARGE shrimp - head on if possible or at least shell on

1 stick butter melted

1/2 beer

2 large cloves garlic minced

1 tbsp worchestershire sauce

a few dashes of Tabasco sauce

1 onion thin sliced

1 large lemon juiced

1 large lemon thin sliced

salt, black pepper, cayenne pepper, crushed red pepper flakes

DIRECTIONS:

Use a large sheet pan. Lay out the shrimp in a single layer. Mix everything but the lemon and onion slices together and pour over the shrimp. Cover with the lemon and onion slices and let cook for about 20 minutes.

Save the sauce for a dip. Serve with a crusty bread. Peel and enjoy.