One of the best reasons to tailgate is for the food! When people come to RV or football tailgates and bring dishes to pass, there is always a smorgasbord of tasty grub to please any appetite. From grilled meats and fist-sized sandwiches to salads and dips, there’s no reason for anyone to go hungry at a tailgating party! Give these early-season RV tailgating recipes a try the next time you’re invited to a tailgate or hosting one yourself. These all go great with chips, grilled veggies, fresh fruit, homemade acorn treats, and a cold beverage.
Utah Man Sliders
- 2 lbs. lean ground beef
- ½ C. chopped onion
- ½ C. chopped red or green bell pepper
- 1 tsp. garlic powder
- 1 Tbsp. mustard
- 1 ½ C. ketchup
- 1 Tbsp. brown sugar
- salt and pepper to taste
- 20 mini hamburger buns or dinner rolls
Directions: In a skillet over medium heat, brown the ground beef with the onion and bell pepper; drain. Stir in garlic powder, mustard, ketchup, and brown sugar. Mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Scoop 2 tablespoons of the meat mixture on each mini bun and serve.
- 2 (8 oz.) packages cream cheese, softened
- 1 package Ranch-flavored dry seasoning
- 2 chives
- Green chiles
- Black olives, sliced
Directions: Mix the first three ingredients together in a small bowl. Lay out 4 large tortillas and divide the cream cheese mixture between them. Spread the mixture evenly on each tortilla. Drain the following and spread on top of the tortillas: pimentos, green chiles, and sliced black olives. Roll up the tortillas, cover, and refrigerate overnight. Cut into small sections when ready to serve.
Pulled Pork Sandwiches
- 1 (9-lb.) bone-in, skin-on pork shoulder
- 1/4 C. dark brown sugar
- 2 Tbsp. ground cumin
- 2 Tbsp. smoked paprika
- 2 Tbsp. freshly ground black pepper
- 1 Tbsp. crushed red chile flakes
- 1 Tbsp. mustard powder
- 1 Tbsp. garlic powder
- Kosher salt, to taste
- 4 C. chicken stock
- 1 C. apple cider vinegar
Directions: Prepare the pork: Set the pork on a rack inside a baking sheet. In a small bowl, whisk together the sugar, cumin, paprika, black pepper, chile flakes, mustard powder, and garlic powder. Using your hands, rub the mixture over the pork, massaging it onto it. Season the pork generously with salt and refrigerate it uncovered overnight.
Cook the pork: Heat oven to 325 degrees F. Bring the stock and cider vinegar to a boil in a small saucepan. Transfer the pork to a roasting pan and add the mixture. Cover the pan tightly with heavy-duty aluminum foil, transfer to the oven, and cook until the pork is fork-tender, about 6 hours. Transfer the pan to a rack, reserving the cooking sauce. If serving immediately, uncover and remove the skin. (Don’t throw it away! Broil or fry it to make cracklins.) Using two forks or your hands, shred the meat and fat and transfer them to a serving bowl. Transfer the sauce to a squeeze bottle or serving bowl. Serve pork with sauce and coleslaw. Alternately, refrigerate pork in the pan with juices overnight and reheat and shred it the next day.