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Nothing brings fans together like tailgating and mutual hate of a rival’s star quarterback. Why not combine the two at a recent Philadelphia Eagles tailgate party?

WARNING: Strong language can be heard on the video so make sure to put your headphones on or turn down the volume. Or don’t watch at all if curse words offend you.

If you notice at the 7:20 mark, you’ll spot a woman holding a Philadelphia Eagles Helmet Mug

Stubb’s Recipe Contest: Mexi-Mini Meatballs

Posted by Brandon On September - 25 - 2015ADD COMMENTS

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 - 2015ADD COMMENTS

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.

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.





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