Tailgating Recipes: Race Recipes and Concert Tailgating Recipes
Here are some good recipes for tailgating in New Hampshire. The secret to tailgate cooking is to have all of your meals ready to go. Plan ahead and you will be eating like a king. Don’t just throw a 20 pack of hamburgers and a 50 pack of hot dogs in a cooler or you and your friends will want what all your neighbors are cooking….
Best Grill for Tailgating:
Marinated Chicken and Steak
Marinade your meats a week ahead of time!
Buy fresh meats and let sit in fridge for 2 days in the marinade, then freeze.
Take from freezer and put right in cooler before you head to the race track. They will keep your coolers cold and you can throw them right on the grill, even if still frozen.
KC Masterpiece BBQ sauce with chicken or steak tips (add brown sugar to the marinade)
Italian salad dressing on steak
Teriyaki Marinade (available at most grocery stores)
Franks Red Hot sauce
Apple, brown sugar and a pinch of cinnamon with chicken
We use Hillshire Farms Cheddar Wurst, but feel free to use real Brats
Cook peppers and onions on grill on tin foil
Cook brats in pan with beer
Serve in soft sub rolls with peppers and onions
Checked Flag Burgers
Using fresh (never frozen) ground beef, mix in a bowl with with a teaspoon of BBQ sauce, peppers, onions, pinch of garlic salt and pepper.
Make into burger patties, seal well and let sit in fridge for one day, then freeze until ready to go to the track.
Recipe for Great BBQ Sauce
1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
1/4 cup paprika
1 pound dark brown sugar
1/4 cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
1/4 cup Worcestershire sauce
1/2 cup lemon juice
In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.
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Address: Parking Lots All Over