We love to tailgate after a great game, especially in the late season, since we may not see our football friends again until next year.  I like to set out a dessert bar featuring many creative s’mores preparations, including:

S’mOreos:  squeeze molten marshmallow between Oreo cookie halves.  Make it peppermint by sprinkling chopped peppermint bark on the Oreo cream.

Make traditional s’mores, but spread peanut butter on the graham crackers first.

Use all of your favorite cookies, even mix and match, as the outside of your s’mores.

Get two fondue dipping pots, melt chocolate fudge in one and caramel sauce in the other, and add rice krispies, now dip all of your s’mores creations into the crunchy melted toppings.

Create a topping bar like you would for ice cream sundaes, and see who can create the most outrageous s’mores in your group.

3 lbs ground turkey
2 cups bread stuffing mix
2 eggs
1 1/2 cups chopped craisins (dried cranberries)
1 medium sweet onion chopped fine
1 tsp. kosher salt
1/4 tsp black pepper
1 tsp ground sage
2 sprigs of fresh rosemary chopped fine
1 tsp dried marjoram
2 oz. cold water


Add all ingredients into a large bowl and mix thoroughly by hand.

Split seasoned meat into three 1 lb. sections

Tear off a 14" piece of plastic wrap and place one of the 1lb. sections of meat onto the wrap.

Roll the sausage into a log so it is about 8-9" long and about the thickness to fit into a slider bun. (approx. 3-4" in diameter)

Enclose the sausage roll into the plastic wrap and continue to shape it so that it is a consistent thickness left to right and refrigerate for 1 hour.
 
Repeat this to make three rolls.

Pre-heat oven, grill or smoker to 325°F

Place in and oven, on a grill or in a smoker and cook until the internal temperature reaches 160°F.

Let cool for 10 minutes and slice to your desired thickness.

Serve on a slider bun with thick turkey gravy.


From the recipe files of BBQ Bob Trudnak.  thebbqguru.com

Deep frying turkey is not complicated, but not following a few simple safety precautions can turn your happy tailgate convocation into an unfortunate conflagration of epic proportions.

My first recommendation is that you thoroughly read the instructions that come with any deep fry kit, and especially follow a few simple safety rules outlined below. If you choose not to follow these precautions, then at least check your homeowner's insurance and make sure you are covered for mishaps associated with frying turkeys.

1.    Purchase the correct equipment for the job.  Turkey frying kits are available at home improvement stores, sporting goods stores, and camping outfitters.  They contain the necessary cooking equipment and detailed instructions and safety tips.

2.    Wear proper safety gear including gloves and eye protection.  Have an oil-fire extinguisher on hand.

3.    Buy the correct size turkey for the pot. Usually no larger than 16 to 18 pounds for a typical turkey-frying kit pot.

4.    USE THE WATER DISPLACEMENT METHOD TO DETERMINE THE CORRECT AMOUNT OF OIL TO PUT INTO THE POT.  Once you have heated the oil to frying temperature, it is way too late to discover you have too much oil in the pot.  (See CBS College Sports Network’s SEC Tailgate show on November 21, for demonstration of "water displacement method")

5.    Pick a safe place to set up your cooking apparatus.  It is best to set up on a dirt or gravel surface, as there will invariably be a little oil spatter.  Make sure the area is not wide open to pedestrians or curiosity seekers and define your perimeter.

6.    Make sure turkey has been patted completely dry with paper towel, and that there are no hidden ice chunks in the cavity, or elsewhere.  If water or ice meet 375 degree oil, spatter will occur.

7.    Heat oil to no hotter than 375º F, and fry at no hotter than 350 º F (the oil temperature will drop when the turkey is lowered into the pot, and then bring it back up to 350 º).  Cook the turkey 3 minutes per pound, plus 3 minutes (e.g. cook a 16lb turkey for 51 (48 + 3) minutes, or until internal temperature in thigh is at 150º F (there will be 10 degrees of “heat gain” after the turkey is removed).

8.    Turn the burner off when lowering the turkey into the pot.  Then turn it back on when the turkey is safely in the oil.

9.    Maintain constant vigilance over the burner and pot, and monitor the temperature throughout the cooking process.  Do not leave the apparatus unattended during cooking, ever.

10.    Do not start to drink until the cooking is done, the burner is off, and the pot of hot oil is put in a safe place to cool.

Enjoy your bird; I think you will find it the best turkey you have ever eaten!

Deep frying turkey is not complicated, but not following a few simple safety precautions can turn your happy tailgate convocation into an unfortunate conflagration of epic proportions.

 My first recommendation is that you thoroughly read the instructions that come with any deep fry kit, and especially follow a few simple safety rules outlined below. If you choose not to follow these precautions, then at least check your homeowner's insurance and make sure you are covered for mishaps associated with frying turkeys.

1.     Purchase the correct equipment for the job.  Turkey frying kits are available at home improvement stores, sporting goods stores, and camping outfitters.  They contain the necessary cooking equipment and detailed instructions and safety tips.

2.     Wear proper safety gear including gloves and eye protection.  Have an oil-fire extinguisher on hand.

3.     Buy the correct size turkey for the pot. Usually no larger than 16 to 18 pounds for a typical turkey-frying kit pot.

4.     USE THE WATER DISPLACEMENT METHOD TO DETERMINE THE CORRECT AMOUNT OF OIL TO PUT INTO THE POT.  Once you have heated the oil to frying temperature, it is way too late to discover you have too much oil in the pot.  (See CBS College Sports Network’s SEC Tailgate show on November 21, for demonstration of "water displacement method")

5.     Pick a safe place to set up your cooking apparatus.  It is best to set up on a dirt or gravel surface, as there will invariably be a little oil spatter.  Make sure the area is not wide open to pedestrians or curiosity seekers and define your perimeter.

6.     Make sure turkey has been patted completely dry with paper towel, and that there are no hidden ice chunks in the cavity, or elsewhere.  If water or ice meet 375 degree oil, spatter will occur.

7.     Heat oil to no hotter than 375º F, and fry at no hotter than 350 º F (the oil temperature will drop when the turkey is lowered into the pot, and then bring it back up to 350 º).  Cook the turkey 3 minutes per pound, plus 3 minutes (e.g. cook a 16lb turkey for 51 (48 + 3) minutes, or until internal temperature in thigh is at 150º F (there will be 10 degrees of “heat gain” after the turkey is removed).

8.     Turn the burner off when lowering the turkey into the pot.  Then turn it back on when the turkey is safely in the oil.

9.     Maintain constant vigilance over the burner and pot, and monitor the temperature throughout the cooking process.  Do not leave the apparatus unattended during cooking, ever.

10.  Do not start to drink until the cooking is done, the burner is off, and the pot of hot oil is put in a safe place to cool.

Enjoy your bird; I think you will find it the best turkey you have ever eaten!

Ingredients:

One head of iceberg lettuce, chopped
Two 8-oz cans of sliced water chestnuts, drained
3 large celery stalks, small dice
One 8-oz bag of shredded carrots
½ lb. Swiss cheese, diced
¼ lb bacon, cooked until crisp and chopped
4 hard-boiled eggs, chopped
One large sweet onion, small dice
½ lb frozen peas (reserve a few for garnish)
½ lb frozen corn kernels (reserve a few for garnish)
1 16-oz jar mayonnaise
4 teaspoons granulated sugar
4 oz. grated parmesan cheese


Using a large deep salad bowl (a trifle bowl works especially well)*, arrange above ingredients (lettuce through corn) in layers, in the same order as above.
Spread a thick layer of mayonnaise over frozen corn, then sprinkle with sugar, and store overnight in refrigerator.  Before serving, sprinkle grated parmesan cheese and a sprinkling of frozen peas and corn over top.  Serve using tongs, and grab a “vertical slice” making sure to get a small piece of each layer per serving.  You may also toss the whole salad and serve as a chopped salad. 


If you are tailgating using all disposable serving ware, a deep foil half-steam pan also works well.

¼ cup vegetable oil
2 pounds andouille sausage
2 pounds boneless and skinless chicken thighs (brined with Roy’s brine if you have the time!)
3 large onions, finely chopped
6 cloves garlic, minced
1 red bell pepper, cored, seeded and chopped
3 green bell peppers, cored, seeded and chopped
6 ribs celery, finely chopped
2 pounds chopped okra
6 cups chicken broth
24 oz can diced tomatoes
¼ cup chopped fresh parsley
1 teaspoon dried thyme leaves
1 teaspoon ground bay leaf



In a large stock pot, heat oil, add okra and sauté for 15 to 20 minutes.  Add onions, celery and pepper and cook over medium high heat for additional 10 minutes.  Add garlic and cook for two more minutes.

Add the spices, tomatoes, chicken stock, parsley and bring to a boil.  Turn down heat and simmer for about 35 minutes. 

While simmering, grill sausage and chicken until cooked “rare”.  Remove from grill and cut into small pieces, and add to simmering gumbo.  Simmer for 20 more minutes, ready to serve with white rice.



From the recipe files of Roy Roberts; October 2009

Ingredients
12 soft torpedo buns (preferred 9” long)
Dijon mustard
Sandwich-sliced bread and butter pickles drained of excess liquid.
24 slices swiss cheese (have deli slicer set to thick).  Use more slices if thin sliced.
24 slices rectangular deli ham or 36 slices round deli ham
36 slices salami
2 lbs boneless pork loin or pork tenderloin, sprinkled liberally with rub of your choice, placed in 1 gallon zip lock bag.  Keep on ice until ready to grill.
Spray olive oil
Plantain chips for garnish

Directions
DAY BEFORE:
1.    Slice buns lengthwise, being careful to create a “hinge”.
2.    Spread mustard on both bottom and top of inside of hinged bun.
3.    Lay two slices of thick cut swiss cheese into bun
4.    Place three pickle slices on top of cheese.
5.    Lay two slices of salami on top of pickles and cheese
6.    Lay three slices of ham on top of salami
7.    Close bun to form what would be a mighty delicious sandwich even at this point!
8.    Tear 12 pieces of aluminum foil (approximately 14’ long) from box.
9.    Working with one sandwich at a time, spray a light film of olive oil in the middle of a piece of the foil, and wrap a sandwich snugly in that sheet of foil, repeat for all twelve. (Butter may also be used instead of olive oil).* 

* These wrapped buns may be made the night before the tailgate and stored in the refrigerator overnight.  They should be stored chilled until ready to grill.

Day of tailgate:
1.    Prepare a charcoal grill with a bed of white coals.  Preheat grill if using gas.  Grill pork loin to internal temperature of 145 degrees F.  Grilling time will vary, but it should take approximately 30 minutes.  Take off fire and let sit for 10 minutes. 
2.    While the pork loin is sitting, place the foil wrapped buns on the hot grill.  Let sit for 2 minutes, turn a quarter turn, let sit for 2 minutes, turn a quarter turn, etc., so each of four sides gets 2 minutes on the heat.*
3.    Hand out the foil-wrapped buns, swaddled in a heavy napkin, and placed on a paper plate (so no one burns themselves!), and have each guest, in turn, unwrap the foil, and hold out their splayed bun to accept the thin slices of pork loin you are now carving with great flourish, and placing into their bun.
4.    Serve with plantain chips on the side.  If you are really ambitious, you can wrap the plantain chips in foil and warm them up on the grill.  Give them a quick sprinkle of the rub before serving.

* If your guests are arriving at different times, toast only as many buns as you need, keeping the pork loin warm between servings.  Another suggestion is to make a few Cuban Sandwiches, and slice them into six small slices to pass around as an appetizer course.  Cuban sandwiches are always sliced at an angle.

From the recipe files of Roy Roberts

2 large onions, finely chopped

2 cloves garlic, minced

6 tablespoons olive oil

3 16-oz jars of roasted red peppers, drained

3 16-oz cans of peeled crushed tomatoes

2 cups freshly shucked corn (or 1 lb. frozen super sweet corn)

2 bay leaves

6 oz lime juice

Hot sauce to taste

Black pepper to taste

In a large stock pot, heat oil, add onion cook over medium high heat for 5 minutes, until translucent. Add garlic, peppers, crushed tomatoes, lime juice, hot sauce.

Bring to a boil.  Turn down heat and simmer for about 35 minutes.  Using an immersion blender, blend soup until smooth consistency (you can also use a regular blender, working in small batches).  Add corn and cook for another 10 minutes.

Serve with corn tortilla chip strips.

From the recipe files of Roy Roberts

Roy’s Brine Solution

For each 1 gallon of brine:

½ gallon apple juice

1 cup kosher salt

1 cup Roy’s Rub

Dissolve the salt and Rub in the ½ gallon of apple juice over low heat in a 6 qt stockpot.  Once dissolved, remove from heat and add 8 - 10 cups of ice cubes (enough to bring the level to 2/3 of the 6-qt pot) to cool the brine down.  The ½ gallon of apple juice and the ice, once dissolved, should make just over a gallon of brine solution, enough for a 10 lb pork loin.  For a turkey or other large piece of meat, double the recipe and make two gallons of brine.  Brine should be chilled before placing meat into brine.

Roy’s Pork Rub

1 cup turbinado or brown sugar

½ cup kosher salt

¼ cup granulated garlic 

¼ cup onion powder

¼ cup ground black pepper

¼ cup chili powder

2 tablespoons mustard powder

1 tablespoon cayenne pepper

Combine all ingredients and mix well.  Put rub in a shaker-top jar and apply liberally to pork loin, butt, etc.

From the recipe files of Roy Roberts, 2009

Ingredients:

12 soft torpedo buns (preferred 9” long) 

Garlic butter (mix softened butter with minced garlic)

36 slices of sharp provolone cheese 

Three large sweet onions, diced, and caramelized

Five 1.5” thick New York strip sirloin steaks, trimmed of all perimeter fat, with Roy’s Steak Rub (see below) applied

Spray olive oil

DAY BEFORE

Slice buns lengthwise, being careful to create a “hinge”

Spread garlic butter on both bottom and top of inside of hinged bun 

Spread a layer of caramelized onions on inside of hinged bun

Lay three slices of sharp provolone cheese into bun

Close bun

Tear 12 pieces of aluminum foil (approximately 14’ long) from box.

Working with one sandwich at a time, spray a light film of olive oil in the middle of a piece of the foil, and wrap a sandwich snugly in that sheet of foil, repeat for all twelve. (Butter may also be used instead of olive oil).*  

*These wrapped buns may be made the night before the tailgate and stored in the refrigerator over night.  They should be stored chilled until ready to grill.

DAY OF TAILGATE:

Prepare the grill with a bed of white coals (can also use propane or electric grill).  

Grill steaks to internal temperature of 130 degrees F.  Take off fire and let sit for 10 minutes.

While the steaks are sitting, place the foil wrapped buns on the hot grill.  Let sit for 2 minutes, turn a quarter turn, let sit for 2 minutes, turn a quarter turn, etc., so each of four sides gets 2 minutes on the heat. 

Open the foil-wrapped buns, swaddled in a heavy napkin, and placed on a paper plate (so no one burns themselves!), and place slices of grilled steak into each bun.

*If your guests are arriving at different times, toast only as many buns as you need, keeping the steaks warm (and un-carved) between servings.

Roy’s Steak Rub

1 cup granulated sugar

½ cup kosher salt

¼ cup granulated garlic

¼ cup onion powder

¼ cup ground black pepper

From the recipe files of Roy Roberts; October 2009