I’ve written about tailgating several times over the years. It’s something we’ve always enjoyed. There’s just something about the anticipation and adrenaline as you get your gear together and don the team colors. And there’s nothing like the camaraderie of the communal spirit, shared goals and desire for a win.
And just like any other event in which you get a group of friends together, one of the major components is food and drink. We’ve prepared a variety of things over the years – from hamburgers and hot dogs with all the trimmings, to bratwurst, fajitas, a big pot of gumbo, lots of boiled shrimp, and in recent years, a taco bar replete with everything you could want to build your taco.
Always on the lookout for fresh, new ideas for tailgate menus, I posted a request on Facebook earlier this fall, “I’m looking for inspiration. Give me your best ideas for tailgate menus please.”
My Facebook friends came through and left a variety of interesting suggestions, including a novel idea for tailgate themes, which I’ll get to later.
Several contributors even included the recipes for their suggestions, for which I was grateful. All of the suggestions sounded fantastic. And while I haven’t tried all of these yet, there are definitely several that I will be trying.
Kathy suggested barbecue beef sliders from Houston Meteorologist Allison Gargaro’s “Allison’s Cooking Diary.”
Ann suggested jalapeno poppers, barbecued drumsticks and praline crunch and was kind enough to share her recipe for praline crunch which sounds delicious.
Something that would be super easy, yet I’d never thought of, is my sister-in-law Andra’s suggestion of a Frito pie bar. “We always loved doing a Frito pie bar at ours. Big crockpot of chili and then all the toppings you want. Everyone loved it!”
Terri suggested pulled pork sliders. “1 whole pork butt or shoulder roast, 2 Dr Peppers, 2 onions quartered placed below and above, 11 oz can chipotle peppers in adobe sauce, 4 tablespoons brown sugar, cook 6 hours at 300, remove shred and place in crock pot to keep warm. Serve on slider buns. 10 min prep.”
Pattie suggested crawfish cornbread muffins with gumbo or red beans and rice.
Jenn suggested Hawaiian roll sliders, meatball marinara or Italian grinder, pretzel bites with smoked gouda queso, chips and dips, a veggie tray and a dessert charcuterie board.
Mary suggested ricotta cheese with lemon zest, chopped pistachios and hot honey. “I served ricotta cheese with grated lemon zest, chopped pistachios with hot honey. The lemon makes it pop! So easy, not a lot to carry out of town.”
Dustin suggested pork belly tacos, specifically Marty Drake’s recipe.
Fulton suggested the smoked salmon tart that I took to a New Year’s Eve get-together at his house several years ago. “That was one of the yummiest things ever. People were literally fighting over the last few, when that party ended.” I’d never thought of that for a tailgate, but now that I think about it, I don’t see why not.
One of the more interesting stories I heard, however, was from Deana. “Our tailgate menu usually revolves around our opponent. Debbie is the BEST planner for theme tailgates. Some of our favorite past tailgates would be the time Corky fried alligator nuggets for the Florida game, always pork (pulled pork, sausage, etc) for Arkansas, and best of all … everything Cajun for LSU!” How clever!
I tried Terri’s pulled pork sliders and we loved them. Funnily enough, a few days later I found a similar recipe online – with just a little more detail – that I’m including here today, along with the recipes for Ann’s praline crunch and my smoked salmon tart. This exercise definitely gave me some fresh ideas for my next tailgate and I hope it did you too. Play ball!
The Best Dr Pepper Pulled Pork Recipe
- 4-5 lb. pork butt
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 large sweet onion, thinly sliced
- 1 can Dr Pepper (or 2 mini cans)
- 3 cloves garlic
- ½ cup brown sugar, packed
- 1 teaspoon chipotle paste
Pat your pork butt dry and sprinkle with kosher salt, garlic powder, and cumin. Use your hands to massage it into the meat.
OPTIONAL - Get a large cast iron skillet super hot and sear the outside of the meat on all sides. This step is optional because it will still be delicious without the sear, but it truly does add so much flavor.
Next, add the onion to the bottom of the crock pot or slow cooker then add your pork butt followed by the Dr Pepper, garlic, brown sugar. If you're adding the chipotles, add them to the liquid before putting the lid on.
Turn the crockpot on high for 6 hours and let it work its magic. If cooking on low, cook for 10-12 hours.
Once done, carefully remove the pork butt from the liquid and let it rest for a few minutes before pulling it apart. Add some of the crock pot liquid to the top of the pork or save it for when you need to reheat it later on. Top with your favorite southern style barbecue sauce and serve!
Ann’s Praline Crunch
- 1 16-oz. Quaker Squares cereal
- 2 cups pecan halves
- ⅓ cup light brown sugar, packed
- ⅓ cup light corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla
- ½ teaspoon baking soda
Heat oven to 250 degrees. Spray 13x9 (or larger) baking pan w/non-stick spray. Combine cereal and pecans in the pan.
In a microwave safe bowl, combine sugar, corn syrup and butter. Microwave on high for 1 minute and 30 seconds or until boiling.
Stir in vanilla and baking soda. Pour over cereal and stir to coat evenly.
Bake for 1 hour, stirring every 20 minutes (important step). Spread to cool, stirring to prevent sticking. Store in a tightly covered container.
Everything Smoked Salmon Tart
- 1 sheet puff pastry, thawed if frozen
- 1 to 2 tablespoons everything seasoning
- 1 large egg plus 1 teaspoon water, lightly beaten for egg wash
- ⅔ cup whipped cream cheese
- 3 to 4 oz. smoked salmon
- Pickled onions, for garnish
- Fresh dill, for sprinkling
- Capers, for garnish
- Thinly sliced lemon
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil.
Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the everything seasoning.
Bake the puff pastry for 20 to 25 minutes, until it’s golden brown and puffy. If it’s puffed up a lot in the center, you can poke it with a fork to deflate it a bit.
Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will be tricky because it will lift a few flakey bits from the top of the pastry, but that’s okay. That’s why it is important to use whipped cream cheese - it is light and fluffy and not as heavy as the non-whipped cream cheese.
Layer the smoked salmon on top of the cream cheese. Sprinkle on the pickled onions, fresh dill, capers and another pinch of everything seasoning. Add on a squeeze of fresh lemon. Slice and serve.
