Tailgating mini-grill suggestions wanted

Discussion in 'Charcoal Smokers' started by 13spicerub, May 31, 2008.

  1. 13spicerub

    13spicerub Meat Mopper

    just got free Stone Temple Pilots/Filter tickets for tomorrow.

    Definitely tailgating. Normally I do chicken and steak skewers but im bored with that. Anyone have any good ideas?

    just using the little weber smokey joe. Basic charcoal tailgate grill.

    anyone got any good recipes?

    the less utensils (forks or plates) the better.
  2. supervman

    supervman Smoking Fanatic

    People actually are RUDE to me if I don't bring em.

    Recipe Courtesy of SUPER VMAN Minnesota Vikings Hall of Fame Fan – Canton 2000

    GREAT Cause you can make em the night before, just grab and go.
    TAKES a bit of prep time, but a Guaranteed HIT.
    The recipe is more of what looks good to your eye. Every recipe is just a guide for you to tweak as you wish.
    The Dairy of the Cream Cheese helps to cut the “heat†of the peppers.

    2 (10 oz)
    Jars of PEPPERONCINI Peppers (I prefer Mezzetta)
    1 (4 0z)
    Piece of SMOKED SALMON
    2 Blocks
    Cream Cheese Softened to Room Temp ( I prefer Philadelphia )
    2 Med.
    SHALLOTS, minced, ( about quarter to half dollar size) optional
    Lemon ( I use the juice from about a quarter of a fresh lemon ) optional
    1 Bunch
    FRESH DILL, Lg. Stems removed, Chopped -

    Use 1 – 2 TBSP of Chopped Dill – Whatever looks good to your eye
    1 Ziplock
    Freezer Bag ( Quart Size or Bigger )
    Gloves to protect your hands from peppers while stuffing

    Remove Salmon from package, place on glass plate and let come to Room Temp.
    Remove Philly Cream Cheese from Package, Plate, and let come to Room Temp.

    While this is happening Open and Strain Pepperoncini Peppers.
    With a SHARP Knife – Remove the Tops (caps) from the peppers and set peppers aside.
    NOTE: You MAY want to wear rubber or food gloves so you don’t touch yourself and burn.
    Take the Pepper “Pods†and From the Bottom up Gently Squeeze and Roll the Pepper between your fingers to remove the seeds like you remove the meat from a shrimps tail shell. Try not to tear the skins.
    Set empty pepper shells aside.

    Salmon: Remove hard smoked casing or crust (from the smoking process) on top if any, the skin and any brown meat from underside)
    DICE THE Pink Salmon Meat into little pieces.

    In a bowl Mix the Softened Cream Cheese, Chopped Fresh Dill, and Salmon.
    Also add the Lemon Juice and Shallots if you choose to use them. I only use them about 25% of the time.
    Add More Fresh Chopped Dill if it looks like it needs it.

    Put Mix into a Ziplock Bag.
    Just barely snip a Bottom Corner of the Ziplock Bag.
    Now you have a “home made piping†bag.
    Squeeze the bag and hold a pepper shell over the open corner of the bag.
    This will fill the Pepper shell with the GOOD STUFF.
    When complete – put Peppers on a Plate and cover with Saran Wrap.
    Place in Fridge at least 20 minutes ( or overnight ) and then uncover and enjoy.

    The flavours meld and it’s wonderful. Also good in Bloody Marys. J

    This takes a little bit of prep time but IT IS WORTH IT.
  3. supervman

    supervman Smoking Fanatic

    Make a JAMBALAYA
    Cheap and easy
    You can do it in a pot on your grill.
    SO many variations you can find one you like.

    Make you stir and have extra stock if it gets too dry.
  4. kookie

    kookie Master of the Pit OTBS Member

    Heck do up some fatties and abts....................Sounds like a fun time.................
  5. 13spicerub

    13spicerub Meat Mopper

    i would do fattys and abts but we only have about 2 hours of tailgating time and to set the coals for indirect is way too hard in a small grill and figuring out the perfect temp with a small area is just way too much work.

    jambalaya sounds good but it will require bowls and forksd, which is more garbage and more stuff to pick up at the store tomorrow.
  6. supervman

    supervman Smoking Fanatic

    Dude -
    I tailgate all the time.
    I have a battery of recipes.
    What direction would you like to go?
    I'm only up for another 20 min or so but would ABSOLUTELY share recipes/ideas with you.
  7. 13spicerub

    13spicerub Meat Mopper

    got about 2 hours of prep time
    no more than an hours cook time
    direct heat only
    preferably something you can eat with your hands or on buns/rolls/tortillas
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Try some chicken or beef fajitas, corn tortillas, gaucamole, you know the drill.
  9. supervman

    supervman Smoking Fanatic

    Well, this is where creation comes in.
    You DID say you like jambalaya.
    Why not get some Romaine, Some tortillas and cook up a pot of jambalaya on that small grill and make jambalaya wraps?
    Never heard of it before but what the heck?

    I won a Camp Chef MVP Sport Grill for my Turducken Chili.

    Never tried it before, and it ROCKED!

    What do you think?
  10. supervman

    supervman Smoking Fanatic

    GREAT suggestion if he can get the heat up enough
    I have a smokey joe and it's SMALL
    Let's get together and get this guy squared away!
  11. supervman

    supervman Smoking Fanatic

    I'm gonna check out soon.
    If you decide to do the Jambalaya wraps YOU NEED TO STIR OFTEN so nothing burns. It will almost be like making a rissoto.
    The end result will be great.
    You may want to have a sauce or two to add before wrapping.
    Just a thought.
  12. supervman

    supervman Smoking Fanatic

    Dude -
    What'd you make and how did it go?
    Hope you and yer buddies had fun!
  13. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Brats or Itialion's do them every wednesday after golf league, buns, brats and don't forget the mancini peppers. Easy fast and delish!!!

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