Tailgating is a fun time for people to interact, enjoy refreshments, and get stoked for the game. Although tailgating occurs in all sports, parking lots seem to have the biggest turnouts during football season.
Tailgating tips and tricks:
• Arrive early
-Make sure you have enough time to eat, drink, mingle, and play some games.
• Come prepared
- No one wants to have to run out to get more charcoal or the cups you forgot.
• Dress accordingly
- Not only should you be decked out in your team’s colors, but if it’s cold bring a jacket, or two, or three.
• Bring plenty of food
- Avoid the concession stand lines, make enough food for before, during and after the game.
• Buddy-up with your neighbors
- You know that delicious chili you smell? Maybe they would let you have some after they face you in a game of cornhole, that you brilliantly brought.
• Don’t forget coolers and lawn chairs
- One can never have too many (filled) coolers, both items also work great for saving spots for that friend who is running late.
• Bring garbage bags
- Especially if you don’t park by garbage cans, which are kind of smelly and bees love them. No one likes a litter bug!
• Stay after the game
- Grab something to eat or drink, talk about the game, and avoid the traffic.
SEVEN LAYER DIP
* 1 1/2 pounds ground beef
* 1 (16 ounce) can refried beans
* 4 cups shredded Cheddar-Monterey Jack cheese
* 1 (8 ounce) container sour cream
* 1 cup guacamole
* 1 cup salsa
* 1 (2.25 ounce) can black olives, chopped
* 1/2 cup chopped tomatoes
* 1/2 cup chopped green onions
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold.
GRILLED CHICKEN WINGS
* 1/2 cup soy sauce
* 1/2 cup Italian-style salad dressing
* 3 pounds chicken wings, cut apart at joints, wing tips discarded
* 1/4 cup butter
* 1 teaspoon soy sauce
* 1/4 cup hot pepper sauce (such as Frank’s RedHot®), or to taste
1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
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