(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.
Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.
Find more recipes to amp up your tailgate atmosphere at Culinary.net.
Homemade Nachos Worth the Hype
A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.
This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.
Visit honey.com for more family-friendly recipes.
Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:
- Shredded cheese
- Melted nacho cheese
- Sour cream
- Black olives
- Shredded meat
- Sliced peppers
- Diced tomatoes
A Flavorful, Exotic Spin
No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.
This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.
Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.
Find more recipes for game day gatherings at beefandlambnz.com.
Grass-Fed Wagyu Burger with Red Radish Chili Pickles
Red Radish Chili Pickles:
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1/2 teaspoon sugar
- 2 tablespoons sliced fresh red chili peppers
- 1/2 cup sliced red radish
- 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
- salt, to taste
- pepper, to taste
- 1 teaspoon grainy mustard (optional)
- 2 tablespoons rice bran oil
- 4 hamburger buns
- 2 tablespoons mayonnaise
- 4 lettuce leaves
- 2 vine-ripened tomatoes, sliced
- 2 tablespoons onion jam
- To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
- To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
- Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
- In frying pan, lightly toast burger buns.
- Spread mayonnaise on buns; top with lettuce, tomato and burger.
- Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.
Crunch into Coleslaw
Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.
This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.
Find more sweet side recipes at honey.com.
Recipe courtesy of the National Honey Board
- 1/4 cup honey
- 1/2 cup sour cream
- 1/2 teaspoon dried dill weed
- 1 package (16 ounces) coleslaw mix
- 1/4 cup thinly sliced onion
- salt, to taste
- pepper, to taste
- In small bowl, combine honey, sour cream and dill.
- In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.
A Sweet-Hot Handheld
Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.
To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.
Visit honey.com to find more tailgating recipes.
Honey Sriracha Grilled Wings
Recipe courtesy of the National Honey Board
- 4 pounds fresh chicken wings
- 3 cups rice wine vinegar
- 1/4 cup Sriracha sauce
- 2 tablespoons salt
- 2 cups honey, divided
- Heat grill to 225-240 F.
- In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
- Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
- Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.
Source: New Zealand Beef & Lamb
(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.
From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:
• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.
Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.
Memphis-Style Dry Baby Back Ribs
Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
- 1/4 cup prepared yellow mustard
- apple juice or water, in spray bottle
- barbecue sauce (optional)
- To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
- Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
- Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
- If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.
Sweet Sriracha Pork Skewers
Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
- 1 Smithfield Fresh Pork Tenderloin
- 1/2 cup agave nectar
- 2 tablespoons Sriracha sauce
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pint fresh pineapple chunks
- wood skewers, soaked in water
- Trim skin off pork tenderloin and cut into 1-inch cubes.
- To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
- Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
- Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.