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  1. #14
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Jello Shots

    Make the night before, freeze and transport in an ice chest.

    Jello shots:

    Mix up a batch of jello but instead of using 2 cups boiling water, use 1 cup HOT not boiling water then add a cup of Rum, vodka, everclear, tequila, coconut rum, something like that. you can do them in ice trays but you can also find little plastic cups and pour the liquid in them for individual servings.

    The shots will be a bit grainy because you didn't boil the water but if you stir long enough it's not that noticeable. It's a drink you can chew. Here are some popular combinations:

    Lime jello, tequila and triple sec
    Orange jello, orange cognac/brandy (ie. grand marnier) or peach schnapps
    Cherry jello, cherry brandy
    Raspberry jello, raspberry schnapps
    Tropical fruit jello, mango liqueur or rum
    Peach jello, bourbon (rebel yell)
    Peach jello, peach schnapps & vodka
    lemon jello, kentucky whisky can add peppermint schnapps for mint julep
    Strawberry jello, light rum and strawberry liqueur
    Apricot jello, amaretto
    Grape jello, vodka
    blueberry, everclear
    watermelon, tequila
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  2. #15
    BamaNation Second Team
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    ThumbsUp RE: What a cool idea!

    What a cool idea, especially since I don't know how to cook, but do want to learn. Put me down for one! I think Bayoutider should have his own section, since he always has some of the most amazing-sounding recipes.
    "My home's in Alabama. No matter where I lay my head. My home's in Alabama - Southern born and Southern bred." Alabama

  3. #16
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Texas Trash

    Guess you could change the name to Tennessee Trash or Auburn Trash if it suits you.

    1 cup butter
    4 tablespoons Worcestershire sauce
    4 teaspoons seasoned salt
    2 teaspoon garlic powder
    2 cups Rice Chex
    2 cups Wheat Chex
    2 cups Corn Chex
    2 cups Goldfish Crackers
    4 ounce can shoestring potatoes (or a bag of hot fries)
    2 cups Goldfish Pretzels
    1 large can Planters Mixed Nuts

    Combine butter, Worcestershire sauce, salt and garlic powder. Blend well in skillet. Add remaining ingredients. Put into a baking dish. Bake at 250 degrees F for 30 minutes, stirring occasionally.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  4. #17
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Kick A Field Goal Salsa

    INGREDIENTS:
    2 large cloves garlic
    2-3 jalapeno chiles or seranno chilies
    1/2 cup chopped fresh cillantro or parsley
    3-4 tablespoons chopped fresh mint
    1 pound garden fresh tomatoes seeded
    1/4 teaspoon salt, or to taste
    Juice of one lemon

    Buzz it all up in a food processor or blender. Pour into a tupperware bowl with a lid and bring to the game along with a big bag of Tostidos.

    --------------------------------------------------------------------------

    Black Bean Salsa

    This is da bomb!

    INGREDIENTS:

    1 1/2 cups prepared black beans, drained
    1/4 cup finely chopped red onion
    2 tablespoons finely chopped cilantro or parsley
    2 tablespoons fresh lime juice
    2 tablespoons extra vergin olive oil
    1 jalapeno pepper, minced
    1 clove garlic, minced
    Cayenne pepper
    Salt

    In a mixing bowl, combine the ingredients, seasoning to taste with cayenne and salt. Use a masher or food processor to make a paste. Cover and let stand for 1 hour before serving, to develop the flavors.
    *The jalapeno seeds can be added for a spicier Salsa.

    Serve with Tostido chips or spread on warm tortillas, add some taco or fajita meat and enjoy.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  5. #18
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    SMOKER SNACKS

    --Ingredients--
    1 large loaf italian or french bread cut diagonally in 1 inch slices
    1/2 cup extra virgin olive oil
    3 water soaked hickory wood chunks
    4 cups water for water pan

    Preheat water smoker with water in pan and place wood chunks on lava rocks.
    Turn on grill and lightly toast bread slices on both sides.
    Brush one side (what will be the top side) liberally with olive oil.
    Distribute toppings on toast in order listed with cheese on top.

    --Pizza--
    brush toast top with pizza sauce
    sliced pepperoni
    sliced mushrooms
    sliced mozzarella cheese

    --No Meat--
    6 cloves garlic, minced
    3 avocados sliced
    1 red onion, thinly sliced
    sliced swiss cheese

    --Italian--
    3 ripe tomatoes, sliced
    1 Tbsp. chopped basil
    sliced mozzarella cheese
    1/4 cup grated parmesan cheese

    --Mexican--
    1/2 cup refried beans
    4 pickled jalapeno peppers, sliced
    1 Tbsp. chopped cilantro
    sliced monterey jack cheese

    --American--
    3 ripe tomatoes, sliced
    1 slice roast beef or ham or turkey
    sliced pepper jack cheese

    Put snacks in pizza pan or baking pan and place on top rack of water smoker.
    Check in about 10 minutes to see if cheese is melted. If not, check every 7 minutes.
    Last edited by TideBeliever; June 9th, 2005 at 03:04 PM.

  6. #19
    BamaNation All-SEC bilbo@work's Avatar
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    Quote Originally Posted by bayoutider
    Let's get busy. Even post some past recipes. Brett is going to take the best and make it into a cookbook. The projected title of the cookbook is "Tailgating With Tidefans".

    AWESOME idea! Put me down for one...
    "Beer is proof that God loves us and wants us to be happy."- Benjamin Franklin

    "Don't look back! The lemmings are gaining on you!"

  7. #20
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Crimson & White Tailgate Tater Salad

    INGREDIENTS:
    4 strips bacon
    2 pounds small red potatoes, unpeeled
    2 green onion, sliced
    2 ribs celery diced
    2 boiled egg, chopped
    1/3 cup mayonnaise
    2 tablespoons sour cream
    2 teaspoons Dijon or yellow mustard
    2 teaspoons chopped dill pickle
    Salt and pepper

    Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

    Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

    In a separate bowl, mix mayonnaise, sour cream, mustard, salt, and pepper for dressing.

    Toss potatoes, onion, celery, pickle and egg in dressing. Add bacon. Serve chilled.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  8. #21
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Saturday Gameday Slaw

    INGREDIENTS:
    1 small head green cabbage
    1 small head purple cabbage
    2 carrots
    2 apples - granny smith, fuji, gala skin on
    1 jar Marie's cole slaw dressing

    DIRECTIONS:
    Shread cabbages, grate carrots and cut apples into thin strips. Put all into a big bowl and toss to mix. Pour Marie's Cole Slaw Dressing over all and mix again.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  9. #22
    G&C | FB Moderator BamaLuver's Avatar
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    IF I lived close enough, I'd fry up some chicken and take it to the game!

    Grandma’s Crispy Fried Chicken

    1 chicken
    1 cup buttermilk
    1-1/2 tea. Salt, divided
    1 tea. Red pepper sauce
    1 cup all-purpose flour
    2 tea. Paprika
    1 tea. Pepper
    2 cups shortening

    Cut up the chicken into 8 pieces, then cut each break in half crosswise.

    Combine buttermilk, 1/2 tea. salt and red pepper sauce in a large 2-gallon resealable storage bag. Add chicken. Seal bag and turn chicken with buttermilk mixture to coat. Refrigerate 4 hours or overnight – turning bag over once.

    Combine four, paprika, pepper and remaining 1 tea. salt in a pie plate or shallow dish. Work with several pieces of chicken at a time. Remove chicken from buttermilk, shaking off excess. Add to flour mixture, turning to coat evenly. Transfer pieces to wire rack. Repeat process w/the rest of chicken, and let stand for 30 minutes.

    Heat shortening and fry in a cast-iron skillet (with lid). Start on medium heat, and cook until the bottoms of pieces are lightly golden on each side (5-8 minutes per side). Turn and cook (adjusting to medium-low) 10 minutes more for white meat, and 15 minutes more for dark meat – turning every 5 minutes until deep-golden and cooked through.

  10. #23
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    --Smoked Whole Chicken--

    --Marinade--

    1/4 cup oil
    1 cup orange juice (not concentrated)
    juice of 1 large lemon
    1/4 cup honey
    1/4 cup soy sauce
    3 tblsp. liquid smoke
    1 tbsp. dry mustard
    1 tbsp. minced garlic
    1/4 cup chopped parsley

    Combine marinade ingredients in a saucepan and heat, stirring until hot.

    Place large chicken in glass bowl. Pour marinade over chicken and refridgerate over night, turning occasionally.
    Remove chicken from marinade and add the marinade to the water in the water pan.
    Place water soaked hickory chunks on lava rocks in smoker.
    Place chicken on an oiled rack and smoke 6-7 hours, or until the leg moves easily at the joint.
    NOTE: Time is for a 6-7 pound bird. Reduce time to 31/2-4 hours for smaller chickens.

  11. #24
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Mini Muffalottas

    INGREDIENTS:
    Kaiser Rolls or Onion Rolls
    Sliced Ham
    Genoa Salami
    Hard Salami
    Pastrami
    Provolone Cheese
    Pepper Jack Cheese
    Mozzarella a Cheese
    Olive Salad – recipe below
    Creole Mustard

    DIRECTIONS:

    Cut rolls in half. Spread olive salad on bottom half. Pile layers of cheese, meat, cheese, meat and cheese on top. Put more olive salad on top and spread Creole mustard on top half of roll. Place on grill to warm meat and melt cheese. Can be pressed using a brick wrapped in foil.

    Olive Salad:
    1/2 C black brine cured olives, such as kalamatas
    1/2 C green olives
    1 C finely chopped celery, with leaves (use the tender stalks in the center)
    1 C Giardiniera (Italian pickled vegetables)
    1/3 C chopped fresh Italian parsley
    3-4 clove garlic
    1/4 C olive oil
    1/2 - 1 teaspoon freshly ground black pepper

    Pit olives, if necessary, and combine all ingredients in the bowl of a food processor. Process until mixed, but still chunky -- do not puree. For the best flavor, cover and refrigerate for a few hours before using. Keeps well in refrigerator.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  12. #25
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Grilled Oysters

    INGREDIENTS:

    1 Sack of Oysters - that's about 100
    3 pounds butter - melted and clarified
    1 head garlic - minced and added to the butter
    10 lemons - cut in quarters, half juiced into the butter
    1 bunch parsley - chopped
    2 1/2 cups grated parmesan cheese
    salt
    pepper

    DIRECTIONS:

    Open oysters and place them on the half shell on the grill. Season with salt and pepper. Ladle on some of the lemon butter and garlic. Top with grated cheese and a sprinkle of parsley.

    Serve with bits of toasted french bread and more lemon for those who want it.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

  13. #26
    G&C | FB Moderator BamaLuver's Avatar
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    Tailgating...

    Italian Beef Sandwiches

    Ingredients:*

    • 5 lbs. rump roast
    • 1 pkg. Italian Dressing mix
    • 1 cup beef broth
    • 2 tsp. Italian seasoning
    • 6 pepperoncini peppers
    • salt and pepper to taste

    Directions:*

    Mix beef broth, dressing mix and Italian seasonings in a bowl. Place beef roast in the crockpot and add broth mixture. Season with salt and pepper. Add pepperoncini peppers. Cook on Low heat for 8 hours. Keep warm in crockpot and serve on italian bread.


    Sweet & Sour Meatballs

    2 lb. lean ground beef
    2 eggs, slightly beaten
    1/2 C. bread crumbs
    1/2 C. water
    Salt, to taste
    Pepper, to taste
    Garlic powder, to taste
    1 (12 oz.) bottle chili sauce
    1/2 C. grape jelly
    Juice of 1 lemon

    Combine ground beef, eggs, bread crumbs, water, salt, pepper and garlic powder. Shape into walnut-size balls.

    Combine chili sauce, grape jelly and lemon in large saucepan. Heat until jelly melts. Drop uncooked meatballs into sauce and simmer for 45 minutes.


    Gameday Cold Spaghetti Salad

    1 lb (16oz.) Box of Spagetti No.8
    1 Bottle of McCormicks Salad Supreme Seasoning
    1 Red (or green) Pepper, diced
    1 or 2 Medium size Tomatoes, diced
    1 Bottle of Italian dressing (your choice)

    Cook spagetti as directed. Drain. Run cold water over the spagetti to cool. Add all remaining ingredients. Mix well. Cover and chill overnight.Variation: Use a jar of Roasted Red Peppers in place of the fresh Red Pepper.Very easy to make and it's very good at room temperature. Plus there is no need to worry about it "spoiling" in the heat.

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