TAILGATING TIME

We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.


It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!


If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can.
We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Braised BBQ Beef Sandwich

Braised BBQ Beef Sandwich adapted from Simply Recipes
1 3lb chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28oz can whole tomatoes
1 18oz bottle of your favorite BBQ sauce
Salt and freshly ground black pepper
12 sandwich or hamburger buns

Directions:  In a large, heavy pot, heat olive oil on medium heat.  Add the onions and cook until translucent, about 5 minutes.  Add the tomatoes, roughly chopping them in the pot.  Add the bbq sauce, increase heat to medium high and simmer for 10 minutes.  Add the chuck roast.  Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

Remove the meat from the pot.  Use a fork and knife to separate the roast into small pieces. Set aside.

Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick.  Stir often to prevent burning.

Return the meat to the liquid in the pan.  warm both thoroughly.  add salt and pepper to taste.

Serve on buns.  Makes approximately 12 sandwiches.

Here’s what you’ll need:

Chop up an onion

Saute in a deep pan with some oil.  Make sure the pan is big enough to slow cook the meat in.

Add a can of tomatoes.  The recipes says to add the can and then roughly cut them up while they are in the pan.  It would have been much easier to give them a rough chop beforehand.

Add the bbq sauce and simmer for about 10 minutes.

Add the meat and slow cook for about 3-4 hours.

Pull out the meat and shred it and then put it back into the sauce.  Keep on low until ready to serve.

Here’s what you’ll end up with:
Our Thoughts:
This beef was very tender but also had a few “burnt ends” which were fantastic, as well.  While it didn’t have the smokiness of being cooked in a smoker, being slow cooked on the stove gave the meat a very tender, fall apart texture that really soaked up the sauce.
I used Sweet Baby Ray’s Honey Chipotle Sauce which had a nice little zing at the end but you can use whatever sauce you love the most.  Perfect for a day of football, family, and friends.

CHEESECAKE APPLE CRISP

GOOD MORNING EVERYONE!  Tamy here filling in.  I hope you enjoy this Apple crisp.  It’s simple and simply delicious!!!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

Grilled Lemon Pepper Shrimp – Fire Day Friday

Sometimes simple is better.  This appetizer is quick, easy and tasty!  It also always disappears from the tray at tailgates and parties. 

Grilled Lemon Pepper Shrimp Appetizer

Ingredients

  • 1 lb shrimp, 26-30 count, peeled and deveined
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Fresh cracked pepper to taste
  • garnish:  cilantro, sesame seeds

Instructions

  1. Marinate the shrimp in the oil, lemon juice, salt, and garlic for 30 minutes.
  2. Preheat a charcoal grill to 350f.
  3. Remove shrimp from marinade and reserve marinade.
  4. Place shrimp two each on cocktail skewers.  
  5. Season both sides with fresh cracked black pepper.
  6. Grill shrimp for 3 minutes.  
  7. Brush shrimp with the reserved marinade and flip.  Brush the other side.
  8. Grill shrimp for 3 minutes.
  9. Garnish with cilantro and toasted sesame seeds and serve with your favorite terriyaki sauce.