Top 5 Recipes For Your Next Tailgate

Football season is in full-swing, and we're here to help you be the talk of the parking lot with these five mouth-watering tailgate recipes.

Fall is here and football season is in full swing. Time to break out the portable grill, jerseys, and face paint for tailgating. Socialize and enjoy a meal with other fans before cheering on your team.

Food is an important part of tailgating. Here are five of the best recipes to please any crowd. Score points by sharing them with your fellow fans.

5.) Bloody Mary:

Perfect for early games, easy to make in large batches.

Here’s our top-rated Bloody Mary recipe for you:


  • 4 cups tomato juice
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon horseradish
  • 1 tablespoon hot sauce (such as Tabasco)
  • 2 teaspoons celery salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups vodka
  • Ice
  • Celery stalks, pickled vegetables, and cooked bacon, for garnish


  1. In a large pitcher, combine the tomato juice, lemon juice, lime juice, Worcestershire sauce, horseradish, hot sauce, celery salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir well to combine.
  2. Add the vodka and stir to combine.
  3. Fill glasses with ice and pour the Bloody Mary mixture over the ice.
  4. Garnish with celery stalks, pickled vegetables, and cooked bacon.
  5. Enjoy your delicious and top-rated Bloody Mary!

4.) Mexican-Style Grilled Corn or Elotes:

A vegetable complement to meat-focused tailgating.

Here’s our highly rated Mexican-style grilled corn recipe:


  • 4 ears of corn, husks removed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 1/2 teaspoon cayenne pepper
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped


  1. Preheat a grill to medium-high heat.
  2. Brush each ear of corn with vegetable oil and place on the portable grill.
  3. Cook for 10-12 minutes, turning occasionally, until the kernels are slightly charred.
  4. While the corn is cooking, mix together the mayonnaise, sour cream, cotija cheese, and cayenne pepper in a small bowl.
  5. Once the corn is done, remove it from the grill and let it cool for a few minutes.
  6. Spread the mayonnaise mixture over each ear of corn.
  7. Sprinkle with additional cotija cheese and chopped cilantro.
  8. Squeeze a lime wedge over each ear of corn before serving.

Enjoy your delicious Mexican-style grilled corn!

3.) Slow Cooker Pulled Chicken:

Excellent for large parties.

Here’s a highly rated recipe for Slow Cooker Pulled Chicken:


  • 4 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth


  1. Add chopped onion to the bottom of your slow cooker.
  2. Season chicken with smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
  3. Place chicken on top of onions in the slow cooker.
  4. Pour barbecue sauce and chicken broth over the chicken.
  5. Cover and cook on low for 6-8 hours, or until chicken is tender and cooked through.
  6. Remove chicken from slow cooker and shred with two forks.
  7. Return shredded chicken to the slow cooker and stir to combine with the sauce.
  8. Serve on buns with coleslaw and baked beans, or use as a topping for nachos or loaded fries.

This recipe is easy to customize to your tastes – add more or less spice, use your favorite barbecue sauce, or adjust the cooking time to fit your schedule. Enjoy!

2.) Turkey Chili:

A healthy and tasty alternative to traditional chili.

Here is our top-rated turkey chili recipe:


  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a large pot, cook the ground turkey, onion, and garlic over medium heat until the turkey is no longer pink and the onion is tender.
  2. Drain any excess fat.
  3. Add the kidney beans, black beans, diced tomatoes, tomato sauce, water, chili powder, cumin, oregano, salt, and black pepper to the pot.
  4. Stir everything together and bring to a boil.
  5. Reduce the heat and let the chili simmer for 30 minutes.
  6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and green onions. Enjoy!

1.) Beer-Braised Brats:

The ultimate tailgating food.

Here’s a highly rated recipe for Beer-Braised Brats:


  • 12 bratwurst sausages
  • 2 bottles of beer (your choice of beer)
  • 1 large onion, sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground cinnamon
  • 1/4 cup of cranberry sauce
  • 1 tablespoon of Dijon mustard
  • 12 bratwurst buns


  1. Heat the oil in a large skillet over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5-7 minutes.
  2. Add the garlic to the skillet and cook for an additional 1-2 minutes.
  3. Add the paprika, salt, black pepper, cayenne pepper, allspice, cloves, and cinnamon to the skillet and cook for 1-2 minutes, stirring constantly.
  4. Pour in the beer and stir to combine with the onion and spice mixture.
  5. Add the bratwurst sausages to the skillet and bring the beer to a simmer.
  6. Cover the skillet and cook the bratwursts for 10-12 minutes, or until they are fully cooked.
  7. In a separate bowl, mix the cranberry sauce and Dijon mustard together.
  8. Toast the bratwurst buns and spread the cranberry mustard mixture on each bun.
  9. Place a bratwurst in each bun and serve hot. Enjoy!

This recipe has a 4.8-star rating on and has been reviewed over 900 times.