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  1. #1
    AGS World Heavyweight Champion
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    Tailgating Recipes

    Since Megan's Tailgate Minute is closed and never really caught on, thought we could share some tailgating recipes here.

    Spicy Korean Chicken Wings (with rice cakes & bok choy)

    2 1/2 pounds chicken wings
    8 ounces Korean rice cakes
    6 ounces baby bok choy
    6 cloves of garlic
    4 tablespoons soy glaze
    2 piece of ginger
    2 scallions
    2 tbsp gochujang (you can substitute a hot sauce of your choice if you would prefer or have difficulty finding gochujang, it's just red chilis, soy, and salt made into a sauce)
    2 tbsp rice vinegar
    2 tbsp sesame oil (but bring the bottle with you because you need some for drizzling and some for cooking, oh yeah, and the salt & pepper too)
    2 tbsp pepper
    2 tsp salt
    2 tsp sesame seeds (optional for garnish)

    This should serve 4 people, so everything uses easy numbers for you to increase to 6 or 8/decrease to 2, whatever you need.


    Drizzle the sesame oil on the wings and salt & pepper evenly, you can even put the oil/salt/pepper in a bowl and toss the wings in the mix if you are really picky about it being even, but that always seemed like a waste of time to me personally. Then again, I'm not Chef Ramsey. Cook the chicken wings as you normally would at your tailgate to make sure they are cooked all the way through and the skin is slightly browned. If you're prepping the wings at home beforehand, 425 degrees for 20-22 minutes according to the FDA. Under cooked chicken is nothing to screw with when you're going to be sitting in the stands for a few hours and everyone pees on a wall, ya feel me?

    Once the chicken is cooking, start heating up a pot of salted water to get it rapidly boiling. Now we start on the sauce (we don't need the boiling water for the sauce, so keep going while the water gets up to temp). Take the scallions and cut the roots off, then slice the scallion thinly, separating the white bottom and the green top. Peel and mince up the garlic and the ginger. Cut the roots off the bok choy and chop it, should be larger pieces than the garlic and ginger, but you're chopping it up, so it shouldn't be chunks. In a bowl, combine the soy glaze, vinegar, sesame oil, 1/2 the garlic, 1/2 the ginger, and as much of the gochujang or hot sauce as you care for depending on how spicy you want the wings.

    Take the chicken out from the oven and brush the 1/2 the sauce onto the wings. Again, you can take 1/2 the sauce in that bowl from earlier and toss the wings in if you want to be sure it's evenly coated. Then pop it back in for another 8 minutes.

    So now you have the glazed chicken roasting and the water is up to a boil, so we add the rice cakes for 2-3 minutes until they're slightly tender. Pull them out and rinse them off in warm water, the salt was just to keep them from sticking, and then pour the salted rice water out of the pot and rinse it out. We're gonna use that pot again because I'm not doing a bunch of damn dishes when we get back.

    Take that pot and pour a little oil in there, get the oil hot (medium-high heat), and then we add the white bottoms of the scallions, the remaining garlic and ginger, and the bok choy. Sprinkle a little salt and pepper on there, to your liking, and cook that for about 2 minutes stirring every 30 seconds or so just so you don't get stuff burning on the bottom while the top is raw. Add the cooked rice cakes, the remaining sauce, and a very very little (no really, like 1 tbsp) water to mix it all together. Cook for another 1-2 minutes, everything should be softened up and well combined by your stirring.

    Everything is done, just take the chicken wings out and sprinkle some sesame seeds and the green tops of the scallion on there if you want to garnish. The bok choy and rice cakes are sides, so if you just want the wings, just make the wings and make the cuts you need to the recipe for the extra sauce needed on the sides, haha.
    University of Delaware: Cop Free Since 1743
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  2. #2
    I'm better than you...probably

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    Re: Tailgating Recipes

    There is a big tailgating thread somewhere. Always love these threads cuz you get some really cool tips and so forth. Good work supey, you're hired again.
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  3. #3
    FCS Expert Catsfan90's Avatar
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    Re: Tailgating Recipes

    Jack Daniel's in a cup

    1 bottle Jack Daniels
    1 cup

    1. Open the bottle of Jack Daniels
    2. Pour it into a cup
    3. Drink the contents of the cup

    ** This recipe can be enjoyed at the end of the game, and may be altered to reflect the final score IE: If your team was blown out, the cup can be removed entirely from the recipe and step two may be skipped.
    "That said, there are some ***holes in the world that just need to be shot. There are hunters and there are victims. By your discipline, cunning, obedience and alertness, you will decide if you are a hunter or a victim. ? It’s really a hell of a lot of fun. You’re gonna have a blast out here!"

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  4. #4
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    Re: Tailgating Recipes

    Barbecued Pork & Apple Kebabs

    1/2 cup apricot jam
    2 tablespoons apple cider vinegar
    1 tablespoon tomato paste
    2 tablespoons olive oil, plus more for the grill
    Coarse salt (preferably sea salt) and pepper (get one of those disposable grinders so you can crack fresh pepper right onto the meat)
    1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
    1 medium red onion, cut into 8 wedges
    1 apple (Granny Smith if you want tart/Gala if you want sweet) peeled and cut into 8 wedges


    Once again, this should serve 4 people, but if you want to make less, just adjust the size of the apple/onion or remember to bring a Ziploc bag to toss the unused portion in so you can do something with it later.


    Heat your grill to medium-high and while it's getting hot, we'll make the sauce: In a large bowl, combine the apricot jam, apple cider vinegar, tomato paste, and 1 tablespoon of olive oil. Season to your preference with salt and pepper, I like a little more salt since you have plenty of sweet with the jam and apple cider, but you know what works for you. Set aside.

    Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (Pork - Onion - Pork - Apple - Pork - Onion - Pork - Apple). Roll the skewers in the remaining tablespoon of oil (works best if you kinda pour the olive oil out on a flat surface, like a plate or even just a piece of aluminum foil, and roll it like you're rolling corn on the cob in some butter), and again, season to your preference with the salt and pepper.

    Lightly oil the grates, you don't want to spend 45 minutes in the garage scraping this off the grates later, but for Chrissakes you're not trying to smoke out the mosquitoes either. Place the skewers on grill, cover it, and let it cook for about 6-8 minutes, turning occasionally, until grill marks are visible. It ain't done yet, so don't stop here, because you still have plenty of pre-game and three hours of football to go and undercooked pork cramps in a 20 degree concrete bathroom with 500 men peeing on the wall beside you are going to make you wish you had just said f--- it and stopped for 7-11 sushi...

    Open up the grill and baste the skewers with some sauce (without taking them off the heat), turning the skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, for about 6 more minutes. Might be a little less, might be a little more, depends on the grill heat and how thick you cut the pieces of pork than anything else.

    Enjoy with other white people since your black friend doesn't eat pork and Cit's people are like allergic or some ****.
    University of Delaware: Cop Free Since 1743
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  5. #5
    Master FCS Advocate CasualFan's Avatar
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    Re: Tailgating Recipes

    Chicken Bog

    1 (3 lb) chicken
    1 lb smoked sausage
    1 cup onion, chopped
    1/2 stick butter
    1 Tbsp. Lawry's Seasoned Salt
    1 tsp. black pepper
    1 tsp. garlic powder
    2-3 bay leaves
    8 cups water
    3 cups white rice

    Quarter the chicken.
    Cut the sausage into 1/2" pieces.
    Put the first nine ingredients (everything but the rice) in a stock pot. Bring to a boil.
    Cook at a low boil for 40 minutes to an hour.
    Remove the chicken and let it cool until it is easy to handle.
    Pick the meat and set aside, discard skin and bones.
    Add the rice to the seasoned water, simmer until the rice is done (about 10 minutes).
    Remove bay leaves, stir in the chicken.

    Serve with plain white bread and green beans.

    Important points:
    Chicken bog with fancy bread is guaranteed to suck and will be mocked.
    No Southerner has ever said the green beans were overcooked.

  6. #6
    AGS FCS Champion Twentysix's Avatar
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    Re: Tailgating Recipes

    Someone give me a recipe for some Mustard BBQ.
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  7. #7
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    Re: Tailgating Recipes

    Quote Originally Posted by Twentysix View Post
    Someone give me a recipe for some Mustard BBQ.
    Don't eat that ****ty South Carolina sauce!!

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  8. #8
    AGS President of the Confederate States of America citdog's Avatar
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    Re: Tailgating Recipes

    Quote Originally Posted by Southern Bison View Post
    Don't eat that ****ty South Carolina sauce!!

    Sent from my SM-G920V using Tapatalk
    Ketchup is for freedom fries. Vinegar is for chatttown to wash out his vagina with.
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  9. #9
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    Re: Tailgating Recipes

    Quote Originally Posted by citdog View Post
    Ketchup is for freedom fries. Vinegar is for chatttown to wash out his vagina with.
    Only time you show up here is to defend your ****ty tasting sauce?

    AGS needs more Citdog (Walken voice)

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  10. #10
    Major FCS Ruler Winterborn's Avatar
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    Re: Tailgating Recipes

    I am looking for a good traditional Louisiana/Creole gumbo recipe if anybody has one they are willing to share. Not to fond of any from the internet that I have found.

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