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Archive for the ‘Recipes’ Category

Stubb’s Recipe Contest: Beefy Bacon Boss Burger

Posted by Dave On October - 2 - 2015

Beefy Bacon Boss Burger
Beefy Bacon Boss Burger

Submitted by: Sherri W.

Vegetable oil (For brushing on the grill rack)
5 slices thick cut pepper bacon, grilled
2 pounds ground chuck
2 tablespoons Stubb’s Bar-B-Q Rub
1 teaspoon cumin
6 thick slices aged cheddar jack white cheese
12 little beef smokie sausages
2 tablespoons butter, softened
6 Brioche hamburger Buns split
8 Boston lettuce leaves
2 heirloom tomatoes, sliced

Special Spicy Sauce:
½ cup mayonnaise
¼ cup Stubbs Green Chile Anytime Sauce
2 tablespoons jarred candied jalapeño peppers, chopped

Fried Veggies:
1 quart vegetable oil for frying
1/3 cup all-purpose flour
2 shallots, sliced thin
½ cup gourmet pepper rings
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper


1. Heat grill to medium high heat. Brush grill rack with oil. Turn heat down to medium heat. Lay slices of bacon on grill; cook for 2-3 minutes. Turn heat down to low and flip bacon slices. Cook for another 1-2 minutes or until bacon is done. Set aside, cool and chop.

2. Form the mixture into 4 equal patties. Mix BBQ rub and cumin together. Season both sides of burgers with BBQ rub mixture.

3. Combine special sauce ingredients in a mixing bowl, set aside until ready to use.

4. Place patties on hot grill. Grill for 3-4 minutes, flip and cook other side for 2 ½ minutes or until preferred doneness. Add cheese slices the last 30 seconds of grilling time.

5. Grill beef sausages for 2 minutes or until golden brown.

6. Meanwhile combine flour, salt and black pepper in a zip lock bag. Add shallots and pepper rings to bag; shake. Make sure shallots and pepper rings are evenly coated.

7. Heat a skillet to medium high heat on grill side burner. Add oil. Fry shallots and peppers for a 1-2 minutes or crispy and golden brown. Remove and drain on paper towels.

8. Spread softened butter on Kaiser rolls, grill for 30-45 seconds or until golden brown.

9. Build the burger: Spread special sauce on bottoms of rolls followed by lettuce, tomato, burger, beef sausages, more special sauce, fried shallots, pepper rings and top of bun. Enjoy!

Stubb’s Recipe Contest: Stubby Tacos

Posted by Dave On October - 2 - 2015

Stubby Tacos

Submitted by: Sabrina O.


  • 3lb Pork Roast
  • 1 12-oz. bottle Stubb’s Pork Marinade
  • 12 tortillas
  • shredded lettuce
  • roma tomatoes, diced
  • shredded cheddar cheese
  • sour cream
  • 3 avocados, sliced

Place pork roast in crock pot. Pour marinade over roast. Cook on low for 8 hours. Remove pork and shred on cutting board with two forks. Return pork to crock pot and stir into marinade. Fill tortillas with marinated pork, lettuce, tomatoes, sour cream, and a slice or two of avocado. DELISH!!!

Stubb’s Recipe Contest: Mexi-Mini Meatballs

Posted by Brandon On September - 25 - 2015

Mexi-Mini Meatballsminimeximeatballs

Submitted by Thomas D.

Makes 30 meatballs


  • ½ cup black beans
  • ½ cup corn
  • 1 14.5 oz can diced tomatoes
  • 1/4 cup onion, chopped
  • 3 tbs cilantro, chopped, plus more for topping
  • 1 tsp chipotle chili powder
  • 1 tbs lime juice
  • 1 lb chorizo sausage
  • 1 lb ground pork
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup panko breadcrumbs
  • 1 bottle Stubb’s Spicy Legendary Bar-B-Q Sauce
  • jalapeno peppers, sliced for topping


  1. Preheat oven to 400.
  2. In bowl add black beans, corn, tomatoes, onion, chili powder and lime juice. Mix well and refrigerate to chill.
  3. In a bowl mix together chorizo and ground pork. Mix in the paprika, cumin, garlic powder, salt, and panko breadcrumbs. Roll mixture into small balls, about 1” each.
  4. Place meatballs on a baking sheet and coat with Stubb’s Spicy Legendary Bar-B-Q Sauce. Bake for 15 minutes or until cooked through.
  5. Top cooked meatballs with black bean salsa and slices of jalapeno peppers. Sprinkle with chopped cilantro.


Stubb’s Recipe Contest: Tailgating Thai Hot Boy

Posted by Brandon On September - 24 - 2015

Tailgating Thai Hot Boy’

Submitted by Juliana P.


  • 4 hot dogs
  • 2 tbsp of chili lime seasoning
  • 2 tbsp of Texas Sriracha Anytime Sauce
  • 1 Tbsp of Honey Pecan BBQ Sauce

Mango Salsa (Topping)

  • 1/2 cup dice mango
  • 1 tbsp minced cilantro
  • 2 tbsp of slice jalapeno
  • 3 tbsp of diced onion
  • 1 tbsp lime juice

Thai Style Slaw

  • 3 cups of shredded coleslaw
  • 1/2 cup of coconut milk
  • 1/4 cup cucumber dressing
  • 1/2 teaspoon of sea-salt
  • 1/2 teaspoon of cracked black pepper
  • 4 Hoagie buns (toasted or warmed)

Garnish- chopped pecans and smoked paprika



  1. In a sealed plastic bag; marinade the hot dogs with the following; chili lime seasoning, Texas Sriracha Anytime Sauce and Honey Pecan BBQ sauce – Leave chilled overnight
  2. Place hot dogs and marinade in a skillet and cook on medium- high until done. Set aside.
  3. Mix mango, cilantro, onion, jalapeno and lime juice and set aside.
  4. Mix coleslaw,  coconut milk and cucumber dressing with salt and pepper and set aside.
  5. Toast hoagie buns and place the Thai Slaw in the middle of the buns.
  6. Place the marinated hot dogs on top of the slaw.
  7. Top with mango salsa and garnish with chopped pecans and smoked paprika.

The Sticky Asian Pig with Sesame Slaw Sandwich

Submitted by Lori M.asian burger stubbs


  • 4 boneless tenderized pork chops or pork cutlets (about 1.5 lbs) ,
  • 1 C Stubb’s Sticky Sweet Barbeque Sauce
  • 2 T soy sauce
  • 4 sesame seed buns
  • 2 T melted butter

For slaw:

  • 3 C broccoli slaw mix veggies ( in the bagged salad aisle)
  • 1/2 C finely diced celery
  • 2 T soy sauce
  • 3 T honey
  • 3 T sesame oil
  • 3 T rice vinegar
  • 3 T sesame seeds


  1. In a large resealable plastic bag, place the tenderized pork. Add the Stubb’s Sticky Sweet BBQ sauce Seal bag and massage slightly then place in flat pan in refrigerator for 15-20 minutes.
  2. To prepare slaw, place the broccoli slaw mix, celery, soy sauce,honey, sesame oil and rice vinegar in a large bowl and toss well. Cover and refrigerate at least fifteen minutes, then add sesame seeds and toss well. Set aside.
  3. Grill marinated pork over medium high heat, until pork is cooked through , turning about three times. Pork should be well-coated with sticky sauce.
  4. Brush insides of buns with butter and toast lightly. Place a grilled pork chop on bottom of bun. Using a slotted spoon, top the pork with a mound of sesame slaw. Top with bun top. Repeat for the other three sandwiches.





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