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Football Season: Favorite Take & Go Tailgate Item

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Football season is quickly approaching and I am getting a serious case of football fever! And one of my favorite things is tailgate food. It seems like every year we try to outdo ourselves with our tailgate yummies. What better way to meet new people than to invite them over to your tailgate for a beer and a bite to eat.

I would love for ya'll to share your FAVORITE tailgate take-alongs. I am looking for stuff I can make at home or which requires little assembly once I get to the lot. Thanks in advance and best of luck to your favorite team.

LET'S GO MOUNTAINEERS!!!!!!!!!!!

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  1. This may sound weird, but during the early part of the FB season, when it's still very hot outside and we have an early game, I make home-cured gravlax (with vodka as part of the curing process) and slice it before packing. Add bagels and a tub of cream cheese - it seems very fancy but it's not hard at all.

    The standard 7-layer Mexican dip is always popular with our group.

    As soon as the weather turns cool, we want Buffalo wings.

    Of course, you need lots of popcorn. We pop it at home the old fashioned way, in a pot on the stove, and carry it in a big brown paper bag. Everyone dives in.

    2 Replies
    1. re: dcandohio

      This may be a stupid question but what is gravlax? Either I have never had it or we call it something different.... Thanks

      1. re: aphayes

        it's just salmon...cured salmon - lox....etc.

    2. Italian Appetizer Squares -
      Greased 9X13 pan
      Crescent roll dough laid flat in bottom
      Layer in sliced ham, salami, pepperoni, provolone, roasted red peppers, basil
      Repeat layers
      Top with crescent roll dough
      Beat 4 eggs, add a cup of shredded parmesan, pour over dough
      Bake at 350 til golden - usually about 30-40 minutes.
      Cut in squares and serve warm or cold

      Then change the ingredients to make something else entirely. Enjoy!

      7 Replies
      1. re: AlaskaChick

        Those sound heavenly.... I love to use the cresent roll dough in recipes. Do you use jarred roasted red peppers? Thanks for the recipe! It will be making an appearance at the season opener!

        1. re: aphayes

          These are "boat food" as in take them on the boat cause they travel easily and I'm always asked for the recipe. I do use jarred peppers most of the time but you can change it up anyway you want. I did them with chicken cordon bleu and one with breakfast ingredients.

          If you come up with other ideas - I'd love to hear them.

        2. re: AlaskaChick

          This looks delicious! Does the dough on the bottom cook well? Do you need to use that many eggs? Or do you just baste the top to make it shine?

          1. re: sds

            The dough on the bottom doesn't brown at all but does cook because its fairly thin. The eggs are not just to wash the top but to "glue" it all together so you do want to use a fair amount of them tho I've used 2-3 if I was running low.

            1. re: AlaskaChick

              I would like to make these as well for our tailgating at the AirForce Academy...do you use more than one pkg of crescent dough - one for the top and one for the bottom?
              thanks....

              1. re: THenderson

                It does take two pkgs - press one into the bottom and then press the other one out and lay it on top.

          2. re: AlaskaChick

            This may be a silly question but will the center seem "eggy"? My gf doesn't like eggs and foods like quiche.

          3. Although it varies according to the team the Patriots are playing (eg. when we played the Bears last year, I had bear on the menu so we could "eat them for lunch"), my basic menu is:

            Quail (different glazes throughout the season). I get the semi de-boned type so they lie flat on the grill. Sometimes stuffed, sometimes not.

            Andouille sausage.

            Memphis ribs (I currently order the ones from Interstate in Memphis, but Corky's and Rendezvous are good, too).

            Rack of lamb. (Again the seasonings and marinades vary depending on weather, etc.).

            Kobe burgers.

            Steaks.

            Other favs I mix in include gumbo, lobster or clam bakes, sea bass, giant scallops.

            It's all good.

            1. I"ll be taking these to the Super Bowl party I am going to this year.

              HOT AND SPICEY MEATBALL TARTS
              I use PUFF PASTRY DOUGH cut into triangles using the folds as guide lines. I put JARRED HOT JALEPENOS slices on the bigger portion of the trangle. On top of that I put grated PEPPER JACK CHEESE(just enough to hide the jalepeno) which acts like glue for the meatballs. I take thawed FROZEN MEATBALLS(you can make your own but why bother) and roll them in SRIRACHA HOT SAUCE with GARLIC & ONION POWDERS mixed in and place them on top of the cheese (if meatballs are big cut in half). On the smaller potrion of the triangle, with a little slit, I put a CLOVE OF GARLIC there. Than I sprinkle BLACK PEPPER over and bake on a sprayed sheet pan. The puff pastry will rise and really grab ahold of the toppings.


              I get about 20 to 24 per pastry sheet which come two to a box.
              BEWARE!! They go fast.

              BOLTS Vs COLTS manana
              GO CHARGERS!!!!!!!!

              1. Any new favorites??? I am starting to get football fever, again!

                5 Replies
                1. re: aphayes

                  I'm going to be doing grilled pizza at my tailgates this year ($1 a ball from Haymarket Pizza). The man secret is to grill one side of the dough before turning it over and putting on toppings. Simple stuff: sauce, buffalo mozzarella, basil. Maybe a quail. (Kidding.)

                  1. re: Bostonbob3

                    Love grilled pizza - and GO PATS!! And PS, it's not a man secret, woman do it too! ;)

                    I love taking bacon & cheddar knockwursts with all the trimmings.

                    1. re: Phurstluv

                      Well, it was a typo, but it's also true. Abby just puts the dough on the grill and throws on toppings. The man secret is to let one side cook for a while, flip it and then add the toppings.

                      Manly, yes, but she likes it too.

                      1. re: Bostonbob3

                        I know it was, it was just a joke ;). but you're absolutely right, you must cook the side first before slapping the ingredients on, esp. a sauce, which would prevent the dough on that side from cooking at all.

                        Last grilled pizza I did was a chicken-apple sausage w/fontina & a simple margherita for the kids. Need to get more dough b/c now it sounds good!

                        1. re: Phurstluv

                          Haymarket Pizza has excellent fresh dough for a buck a ball.