On the Q
As Featured in the USA Today
This recipe was featured in a September 2011 issue of the USA Today.
Tony Martin #81 Brats
Ingredients:
- 24 Tarantino Brats
- 4 TailGate Beers
- A few spoonfuls of diced garlic
- 1/4 of a cup of brown sugar
- 1/4 of a cup of soy sauce
- Pepper (use liberally)
- Paprika ( a few splashes)
- 1 onion
- 1 Green pepper
- 1 Red pepper
- 1 yellow pepper
Directions:
Slice the onion and peppers into long strips. Mix all of the ingredients (excluding onion/peppers but including brats) above in a large tupperware container. Put a lid on the container and place in the fridge for 12 hours. Warm up the grill and starting cooking the brats. At the same time transfer all of the marinate into a cooking tin. Combine the peppers and onions in the tin and cook on the grill.
When the brats are cooked, take them off the grill and let them sit for 5 minutes. Keep the marinate cooking on the grill. When ready to eat, grab a brat, throw it in your favorite Brat Bun. Take an appropriate amount of peppers and onions out of the tin and place on your brat.
Enjoy!
Chef: Dominic Giammarinaro
City: San Diego
Bacon-wrapped, shrimp-stuffed Jalapenos
- 20 extra large shrimp, peeled and deveined (I use the 16-20 count per pound)
juice of 1 lime
- 2 tablespoons fresh chopped cilantro
- 1 large clove garlic, minced
- 10 fresh jalapeno peppers, halved lengthwise and seeded
- 10-15 slices bacon
- Toothpicks
Mix lime juice, garlic, and cilantro. Add shrimp and toss to coat. Stuff one shrimp into each jalapeno half, then wrap in bacon. Secure with toothpick. I like to keep the bacon at a single layer down the entire pepper. Depending on the pepper size, you will use 1/2 to 2/3 of a slice of bacon per pepper. Grill on med/high heat until bacon is done and shrimp are opaque.
Enjoy!!
Chef: Dominic Giammarinaro
City: San Diego
2010 Iron Tailgater Winning Dish
Rob Jacob celebrating his 2010 crown!
Canadian Bacon-Chicken Wrap
Ingredients:
-Chicken Breast
-Bacon
-Basil
-Cream Cheese (not sure if i put anything else in it)
-1 clove of garlic
-butcher twine
Directions:
Butterfly Chicken Breast
mix garlic and cream cheese
spread cream cheese across the breast
add handful of basil
roll breast into itself
wrap 3 pieces of bacon around breast
tie breast with 2 pieces of twine
cook on the grill over medium heat and rotate every 7 minutes or so
when bacon is done chicken should be as well. verify internal temp of chicken with thermometer
Chef: Rob Jacob
City: San Diego
2008 Iron Tailgater Winning Dish
Kristian's Buffalo Burgers
(Serves ... depends on how much beef you use)
Ingredients:
- ground beef
- buffalo wing sauce
- blue cheese crumbles
- salt
- pepper
Directions:
Form into small patties. Grill. Brown buns (Hawaiian Sweet Rolls). Place patties on buns, add blue cheese dressing to burgers. Serve with celery and a dash of blue cheese dressing on the side.
Chef: Kristian Colvin
City: La Jolla
The Little Train
(Serves 8)
Ingredients:
- 1 lbs. ground beef
- 1 lbs. sausage (I prefer hot)
- 1/2 cup worshester sauce
- 1/3 cup soy sauce
- tbls of garlic
- A few tbls of lemmon pepper (or however much you want)
- Spinach
- 8 slices of provolone
- Onion of your choice
- Mayo
- Ketchup
- Mustard
- 8 mini sourdough buns
Directions:
Mix sausage, lemmon pepper, sauces, garlic, and beef well. On a non stick pan patty up 8 mini burgers. Grill like a burger. Toast buns. Put it all together and eat.
Chef: Dominic
City: San Diego
Spicy Cromartiebobs
(Servers 4)
Ingredients:
- 2 lbs. beef sirloin
- 4 cloves garlic (chopped)
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1 tsp cumin (roasted)
- 1 tsp. coarse salt
- 1 tsp. fresh ground pepper
- 1/2 cup balsalmic vinegar
- 2/3 cup extra virgin olive oil
Directions:
Cut beef into 1 1/2-inch cubes. Combine all spices in a large ziplock bag. Seal and mix. Place bag in refrigerator for 4 hours, mixing every hour. After 4 hours, remove meat and place on dish. Group by size of the cubes. Once grouped, place onto metal skewers. Leave a little space in between. Grill on medium heat about 12 minutes (allow 3 minutes for each of the four sides.)
Spicy Cromartiebobs can be served on pita bread, flat bread, tortillas or with your favorite vegetable. I prefer my Spicy Cromartiebobs with grilled red & green bell peppers.
This dish is guaranteed to dazzle your senses like a one-handed interception of Peyton Manning.
Chef: Silencio
City: San Diego (Currently resides in the Mira Mar Landfill)
Steak Sandwiches
(Serves 2)
Ingredients:
- 2 Filet Mignon - 4-6oz each
- Salt
- Pepper
- Any Rustic or Country Bread Sliced 1/2 inch thick
- 2 Handfuls of Arugula
- Blue Cheese Butter: 4 Tablespoons Unsalted Butter + 2 Tablespoons Blue Cheese Crumbles + 2 Tablespoons of minced shallot + 2 Teaspoons Parsley
Directions:
Make Blue Cheese Butter ahead of time by placing softened butter, blue cheese, parsley, shallot and pepper (to taste) in a small bowl. Roll mixture into a log in cellophane and place in refrigerator.
Preheat grill to high. Rub salt and pepper over steaks. Place steaks on grill. Grill 3-4 minutes and turn over. Grill an additional 3-4 minutes for medium rare or until desired doneness. Set on side of grill and let rest while bread heats and place two pads of Blue Cheese butter on top of steak. Place bread slices on hot part of grill and heat 1-2 minutes until grill marks show and move bread to side of grill. Place one handful each of arugula on top two bread slices. Place filet on top of arugula. Top with remaining piece of bread.
Chef: Patrick
City: San Diego
2007 Iron Tailgater Winning Dish
New Mexico Green Chile Chicken and Cheese Enchiladas
(Serves 8)
Ingredients
- 1 lb chicken
- chopped New Mexico green chile (shipped frozen from New Mexico or found in a can at Henry's)
- 1/2 onion 
- 1/2 can of corn
- 1 zucchini
- 1 can cream of chicken soup
- 1/2 container of sour cream
- grated mexican cheese
- flour tortillas
Directions
1. Preheat your charcoal grill to 400 degrees.
2. Cook chicken and chop into bite size pieces.
3. Sautee onions.
4. Mix cream of chicken soup and sour cream together in seperate bowl to be filling.
5. Spray cooking spray in a glass baking dish.
6. Begin layering enchiladas in the following order from the bottom to the top: layer of filling, tortillas, filling, chicken, chopped green chile, onions, zucchini, corn, cheese, tortillas, filling, chicken, chopped green chile, onions, zucchini, corn, cheese, tortillas, filling, and top with cheese.
7. Place lid on the baking dish.
8. Place baking dish directly on coals.
9. Bake about 30 minutes or until bubbling around the edges.
Chef: Elena
City: San Diego
2006 Iron Tailgater Winning Dish
BBQ Meatloaf Sandwich
(Serves 4)
Ingredients
- 2 pounds ground beef
- 1 cup bread crumbs
- 2 eggs, beaten
- 1 package taco or fajita seasoning
- 1 small onion diced
- 1 cup ketchup
- sliced pepper jack cheese
- french sandwich rolls
Directions
1. Preheat oven to 350
2. Mix ground beef, bread crumbs, eggs, seasoning and onions in a large bowl
3. Shape into a loaf, spread ketchup on top and place on a greased baking sheet and bake for about 45 minutes
4. Remove meatloaf from oven and allow to cool briefly
5. Heat grill
6. Cut meatloaf into thick slices
7. Grill slices until fully cooked and ad add cheese to melt
8. Serve on butter toasted sandwich rolls. add mayo if desired
Chef: Joe
City: San Diego