San Diego Chargers Tailgating

On the Q

2008 Iron Tailgater Winning Dish

Kristian's Buffalo Burgers
(Serves ... depends on how much beef you use)

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.

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.

(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