by Cate Bogue | May 1, 2018
BEVERLY HILLS GRILLED BEEF TENDERLOIN (Adapted from The Food Channel) 1 (4 lb.) whole beef tenderloin, trimmed 1/2 cup soy sauce 1/2 cup red wine Kosher salt Black pepper Herbes de Provence Place tenderloin in large zip-lock bag; pour in soy sauce and red wine. Seal...
by Cate Bogue | May 1, 2018
CARNITAS This dish is probably my favorite tailgate dish! It’s simple to premake, and then you just take it to your tailgate and reheat. No pressure of cooking at the grill. Then assemble the carnitas along with whatever sides you like, and people can help...
by Cate Bogue | May 1, 2018
BAKED POTATO BAR Wash and wrap potatoes in foil. Cook on high for about 2 1/2 to 4 hours in the crock pot. Then, set up a potato bar at your tailgate with your choice of toppings such as: *Sour cream *Assorted shredded cheeses *Crumbled bacon *Scallions *Chives...
by Cate Bogue | May 1, 2018
SESAME GRILLED FLANK STEAK (Recipe Adapted from Just a Pinch Kitchen) This recipe serves roughly 8-10 people, so I’ll double it for this tailgate and use 4 flank steaks equalling roughly 7 1/2 lbs. 1 c red wine 3/4 c red wine vinegar 1/4 c sesame oil 1/2 c extra...
by Cate Bogue | May 1, 2018
BRATS 1 dozen brats Beer, to cover 1 medium large sweet onion, chopped 2 ounces (1/2 stick) butter Place brats in a large pot with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked ~ 15-20 minutes. Remove brats...
