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Archive for the ‘Recipes’ Category

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.

Hoosier BBQ Ham on Cornbread Biscuits With Country Relish
Submitted by Lori M.
Serves 8

  • 2 lbs. cooked ham , diced into 1/2″ cubes
  • 2/3 C Stubb’s Original BBQ sauce
  • 1 can(16 oz) of 8 large cornbread biscuits or large flaky biscuits, baked
  • 2T butter
  • 1C chopped celery
  • 1/2 C chopped sweet yellow onions
  • 1/2 C diced bread and butter pickles
  • 1/4 C juice from the bread and butter pickles
  • 1 tsp sweet yellow mustard
  • 1/4 C diced dill pickles
  • 1/2 C sliced red onions


  1. Bake biscuits according to package directions. Set aside.
  2. Pull ham into shreds. Spray pan with cooking spray. Brown ham slightly over med-high heat.
  3. Add bbq sauce. Stir together and cook down until browned and sticky.
  4. In a small food chopper or food processor, place the chopped celery, chopped onions, bread and butter pickles and juice, mustard and dill pickles. Pulse until just finely chopped. Place in small bowl and set aside.
  5. Split open biscuits , butter insides lightly until butter melts. To serve, Place biscuits on work surface. Place a heaping serving of bbq ham on the bun and top with celery relish and a red onion slices.

Stubb’s Recipe Contest: Stubb’s Game Day Sausage Kebabs

Posted by Brandon On September - 22 - 2015
stubbskebabsStubb’s Game Day Sausage Kebabs
Submitted by: Shauna H.
  • 5 precooked high quality beef sausages
  • 3 bell peppers (1 green, 1 red, 1 yellow)
  • 1 large red onion
  • 1 Cup Stubb’s Original Barbeque sauce
  • salt and pepper
  • olive oil
  • 4 kebab skewers


  1. Soak kebab skewers in water for an hour to prevent burning.
  2. Cut veggies into one inch pieces.
  3. Cut each sausage into four chunks.
  4. Thread the sausage and a variety of veggies onto each skewer.
  5. Brush them with Stubb’s barbeque sauce and sprinkle with salt and pepper.
  6. Cook for four minutes per side on a grill that has been oiled and preheated to medium high heat.

The reason I love these kebabs so much for tailgating is that the meat is already cooked through, so the grilling is easily done and is used simply to warm the meat through, char the veggies, and caramelize that delectable Stubb’s Sauce.  The Kebabs can be skewered a day ahead and brought to the venue in an airtight container.  Simply brush on the sauce while your coals get hot, and you’ll be well on your way to a party.  It’s a great inexpensive recipe that makes it easy to bring a long a few extras to share with unexpected sports fanatics that show up at your tailgate because they smelled your great food cooking.

Stubb's Logo

We are happy to announce that we are teaming up with Stubb’s Legendary Bar-B-Q to offer a recipe contest where the grand prize winner can win a $100 gift card along with some other great prizes from Stubb’s. Second and third place finishers will also receive some Stubb’s goodies.

Here is how the contest will work:

Submit your best tailgating recipe that contains a Stubb’s Legendary Bar-B-Q rub, sauce, marinade, etc. All submissions need to be submitted via our contact form. Please include in your subject line: Stubb’s Tailgating Recipe. You may attach a photo along with your recipe.

Deadline to submit your recipe will be 11:59 pm pacific time, September 29, 2015. All submissions will be posted on Tailgatingideas.com for review.

From September 30 – October 2, 2015, the Tailgating Ideas staff will review all recipes and compile the top 10 submissions in our opinion. October 5th, the top 10 recipes will be announced on tailgatingideas.com. That announcement will include a poll that allows readers to vote on the recipe they think is the best and most deserving of the grand prize. Readers will be encouraged to share the poll with with friends via social media to increase the chances of their recipe of choice winning. The recipe receiving the most votes by 11:59 pm pacific time, October 12, 2015 will win the grand prize. Recipe receiving the second most votes will win second prize and the recipe receiving the third largest amount of votes will win third prize.


Grand prize package: $100 Visa gift card, Stubb’s apron, Stubb’s tote, T-shirt, mason jar and sauce carrier (see images above) along with $25 in Stubb’s free product coupons.
Second place: Stubb’s T-shirt and tote bag along with $20 in Stubb’s coupons
Third place: $20 in Stubb’s coupons

All winners will be notified via email and will be asked to provide a shipping address for their prizes to be sent. All prizes will be shipped from Stubb’s Legendary Bar-B-Q within two weeks of receiving the winners’ shipping information.

To gain some inspiration on your next recipe, visit Stubb’s recipe page online. There you can get inspiration for beef, pork, poultry and even veggie recipes using Stubb’s Legendary Bar-B-Q rubs, marinades and sauces.

Best of luck and don’t forget the deadline to submit your recipe is 11:59 pm pacific time, September 29, 2015.

Johnsonville Old Country Bloody

Posted by Brandon On September - 2 - 2015

Good evening Tailgaters! Our friends at Johnsonville passed along some recipes for varying types of bloody mary cocktails. While I personally don’t drink them I’m confident that plenty of you are no stranger to one on a Sunday morning, plus they just look cool. Not to mention they’re all based on a region, we’ve had Wisconsin and New Orleans, so it might be fun to pick and choose based on the teams that are playing.   Not sure I can pin this one to a a specific region, but if the area has a strong Polish connection, say like one of my favorite places Buffalo, it might be a good one.  So without further adieu I give you the Old Country Bloody:Johnsonville Logo Small

Old Country Bloodyoldcountrybloody

Courtesy of Johnsonville

Servings: 4 cocktails

Prep time: 15 minutes

Cook time: 7 minutes


  • ¾ cup vodka
  • 1 ½ cups bloody mary mix or tomato juice
  • 1 teaspoon horseradish sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon hot sauce
  • 1 dash of pepper
  • 1 dash of celery salt
  • 1 JOHNSONVILLE® Polish Sausage, grilled
  • 4 skewers
  • 4 sliced artichoke hearts
  • 4 cubes of parmesan cheese
  • 8 olives
  • 4 lemon wedges


  1. In a pitcher, mix vodka, bloody mary mix or tomato juice, horseradish sauce, hot sauce, balsamic vinegar, salt and pepper
  2. Pour into 4 glasses with ice
  3. Cut sausage into quarters lengthwise
  4. For the garnish, assemble each of the four skewers with the sausage, artichoke heart, cube of parmesan cheese and olives to lay on top of the glass with a lemon wedge.





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