Tailgating Recipes

Tailgate Recipes

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Tailgating Recipes

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Slurp and Crunch

One large bag of old dutch potato chips
A 12-pack of your favorite beer

Gently open chips, open can of beer and proceed to slurp and crunch

-by Tim and Shannon Kelly, Prescott, Arizona

Grill-A-Packer Sausage Bake

1 pkg. (8oz) refrigerated crescent rolls
12 oz. bulk pork sausage, browned and drained
1 cup shredded Cheddar cheese (about 4 oz.)
1 cup shredded Monterey Jack cheese (about 4 oz.)
4 eggs, slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon pepper

Preheat grill for 10 minutes. Grease 9-inch square grill-safe baking dish. Unroll crescent roll dough. Press evenly in bottom and 1 1/2 inches up sides of prepared dish, cutting to fit as needed. Spread sausage over crust. Sprinkle with cheeses. In small mixing bowl, blend remaining ingredients. Pour onto cheese. Bake using indirect medium heat with hood closed until set, 25 to 35 minutes, rotating dish once.
-by Brian K. Maas (Mr. Cheer or Die)

Hot Viking Cider

1 1/2 quarts apple cider
1/3 cup packed brown sugar
1 orange, sliced
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
1/4 teaspoon salt

In 3-quart grill-safe saucepan, combine all ingredients. Remove cooking grid. Place saucepan directly on lava rock grate, arranging rocks around pan. Cook at high with hood open until mixture boils. Cover. Reduce heat to low. Simmer for about 20 minutes.
-by Brian K. Maas (Mr. Cheer or Die)

Pre-Game Lunch
Metrodome Horseradish Burgers

2 lbs. ground beef
2 tablespoons steak sauce
3 3/4 teaspoon seasoned salt
1 pkg. (3oz) cream cheese, softened
1-2 tablespoons prepared horseradish
1 teaspoon prepared mustard
6 bratwurst buns or hard rolls
Lettuce leaves
Tomato slices

Preheat grill for 10 minutes. In medium mixing bowl, combine ground beef, steak sauce and seasoned salt. Mix well. Shape into 12 thin oval patties, each about 6 inches long.

In small bowl, blend cream cheese, horseradish and mustard. Spread about 1 tablespoon in center of each of 6 patties. Top with remaining patties. Press edges to seal. Grill at medium with hood closed until burgers feel slightly firm, 10 to 14 minutes, turning over once. Serve in bratwurst buns with lettuce and tomato.
-by Brian K. Maas (Mr. Cheer or Die)

Benchwarmer Baked Beans

3 slices bacon, chopped
1/3 cup chopped onion
2 cans (16 oz. each) great northern beans, rinsed and drained
1 can (8 oz.) tomato sauce
1/4 cup molasses
2 tablespoons ketchup
1 teaspoon dry mustard
1/4 teaspoon celery salt
1/8 teaspoon pepper

Remove cooking grid. Place 1 1/2-quart grill-safe saucepan or dish directly on lava rock grate, arranging rocks around pan. Combine bacon and onion in pan. Cook and stir at medium until bacon is light brown and onion is tender. Stir in remaining ingredients. Cover. Remove from heat.

Spread lava rocks evenly across grate with long-handled tongs. Replace cooking grid. Bake using indirect medium heat with hood closed until bubbly and flavors are blended, 30 to 35 minutes.
-by Brian K. Maas (Mr. Cheer or Die)

Post-Game Dinner
Mr. Cheer Or Die Spareribs

Barbecue sauce of choice
2 1/2 lbs. hickory chips, soaked
1 can (12oz.) beer
4 lbs. pork spareribs, cut into 4-rib pieces

In 12 x 9 x 3-inch aluminum pan, combine hickory chips and beer. Remove cooking grid. Center pan directly on lava rock grate, arranging rocks around pan. Replace cooking grid.

Preheat grill for 5 minutes. Arrange ribs on cooking grid above pan. Grill at low with hood closed until ribs are tender, 45-60 minutes, turning ribs over once. Brush both sides with sauce. Grill with hood closed for 20 to 30 minutes longer, turning ribs over and brushing with sauce once.
-by Brian K. Maas (Mr. Cheer or Die)

Alternate Dinner
Pomegranate-Grilled Lamb Chops
(Old German-Russian recipe)

1 1/2 cups fresh or bottled pomegranate juice
4 cloves garlic, crushed in a garlic press
6 black peppercorns, crushed
1/3 cup finely chopped fresh mint
Salt, to taste
8 rib lamb chops (each 1/2 inch thick)
2 tablespoons olive oil
2 tablespoons pomegranate seeds for garnish (optional)
Mint leaves for garnish

(Night before) Combine the pomegranate juice, garlic, peppercorns, chopped mint, and salt in a glass or ceramic bowl. Add the lamb chops and refrigerate for at least 4 hours and up to 12.

(Day of game) Prepare coals for grilling until coated with white ash. Oil the grill rack. Remove the chops from the marinade and set aside. Pour the marinade into a small saucepan and reduce over high heat to 1/3 cup, about 20 minutes. Brush the chops with the marinade and the oil and grill 3 inches from the heat, brushing twice with the remaining marinade. Grill to desired doneness, 5 minutes per side for medium-rare, 7 to 8 minutes for medium, and about 10 minutes for well done. Serve at once, garnished with pomegranate seeds, if desired, and mint leaves.
-by Brian K. Maas (Mr. Cheer or Die)


Berserker Cake

2 1/2 cups all-purpose flour
2 teaspoons apple pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups applesauce
1/2 cup powdered sugar
2 teaspoons apple juice

Grease and flour 12-cup grill-safe fluted ring pan. Set aside.

Preheat grill for 10 minutes. In medium mixing bowl, mix flour, apple pie spice, soda and salt. Set aside. In large mixing bowl, combine granulated sugar, brown sugar, oil, eggs and vanilla. Beat at medium speed of electric mixer until smooth, scraping bowl frequently. Add applesauce and flour mixture. Beat at medium speed of electric mixer until blended, scraping bowl constantly. Pour batter into prepared pan.

Bake using indirect medium heat (350 F) with hood closed until center springs back when touched lightly, 45 to 55 minutes. Invert onto serving plate. Cool. In small mixing bowl, blend powdered sugar and apple juice. Drizzle over cake.
-by Brian K. Maas (Mr. Cheer or Die)

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