Beck’s Tailgate Recipes
Beer Brats
Ingredients:
1pkg Brats
6-8 cans of the cheapest beer you can find but still
stomach to drink (so you can drink the rest of the
12 pack)
1 chopped white onion
3-4 Tablespoons of butter
minced Garlic or Garlic Powder
Cooking Directions
On the stove in a pot, add the cans of beer, 3/4 chopped onion, minced garlic (add to your
liking), and the butter. Turn on low/medium heat. Add the brats and make sure that they are
fully covered by the liquid. If they are not covered, add more beer.
Simmer on low to medium heat for 1 hour minimum. (do not boil).
Heat the charcoal grill.
Take the brats from the beer mixture and cook them on the grill turning them frequently until
they are golden brown. In the meantime continue to have the beer mixture on low heat.
Serving Instructions
Once the brats are done cooking, place them back in the beer mixture until you are ready to
serve.
Serve them on a hard roll or hot dog bun. Top with mustard, ketchup, and raw onion (left over
from what you cut)
Buffalo Chicken Wings
Ingredients:
Buffalo Sauce
1 stick (8 tablespoons) unsalted butter
1 cup hot sauce, such as Frank's
Wings
Nonstick cooking spray
15 wings, wingettes and drumettes separated and
tips discarded (to make 30 pieces)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
For serving:
Ranch dressing
Carrot and celery sticks
Cooking Directions
For the Buffalo sauce: Combine the butter and hot sauce in a small saucepan and heat on low.
For the wings: Preheat the oven to 425 degrees F and spray a wire rack with nonstick cooking
spray; set the rack in a sheet pan. Pat dry the wings. Drizzle all over with the oil and sprinkle
with salt and pepper. Place all of the wings on the prepared wire rack.
Bake until cooked through, 30 to 40 minutes. Remove from the oven and toss the naked wings
in the Buffalo sauce.
Serve the Buffalo wings with ranch dressing and carrot and celery sticks on the side.
Boilermaker Tailgate Chili
You’ll want to make this one the night before.
Ingredients
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2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with
juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
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1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco(TM))
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos(R)
1 (8 ounce) package shredded Cheddar cheese
Cooking Directions
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the
hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion,
celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with
chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper,
cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2
hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili
simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next
day.
Serving Instructions
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Printed From Allrecipes.com 9/6/2016 All rights reserved.
Chicken Skewers
Ingredients:
4 skinless, boneless chicken breasts
12 bamboo skewers
Commercial BBQ sauces
Non-stick cooking spray
Equipment: One baking sheet.
Cooking Directions:
Skewers work best when done on the grill, but
they can also be baked in the oven.
To ensure they don't catch on fire in the oven or on the grill, soak bamboo skewers in water for
at least an hour before preparing the dish.
Cube your chicken breasts into bite-sized pieces and thread four or five onto each skewer.
Baste each with your favorite barbecue sauce.
Place on grill and cook until chicken meat is white throughout.
Or preheat oven to 350ºF. Arrange skewers on a cookie sheet that's been well sprayed with
non-stick spray, and bake in the oven for 20 minutes or until chicken meat is white throughout.
Variations: Baste the skewers with any of your favorite sauces, or marinade the chicken breasts
in soy sauce and lime juice for different flavors.
Time: Preparation time: One hour marinating time for skewers and 10 minutes to prepare the
chicken. Cooking time: 20 to 30 minutes.
Serving Instructions:
Arrange cooked skewers on a serving platter and watch them disappear.
Dark Beer Baked Beans
Ingredients:
6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained
Chopped fresh parsley
Cooking Directions:
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to
paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl.
Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend.
Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans.
Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles
and thickens slightly, about 1 hour. Cool 10 minutes.
Serving Instructions:
Sprinkle with parsley and serve.