Gossip Grill: Tailgating 101

Football season is here, and one thing is clear – this is NOT the time to put the grill away for the winter.  In fact, it’s the perfect opportunity to grill even MORE great foods, especially when it comes to tailgating!  We’ve taken it upon ourselves to help you navigate everything it takes to make your tailgate a winner – from the apps and drinks, to the most important part – what you’re cooking on the grill.  No matter the outcome of the game, you can be assured that the food is going to be spectacular!

First Up – The Drinks

A tailgate wouldn’t be complete without something fun to sip on.  Be sure to have cocktails and mocktails, plus something refreshing for those warmer fall days.

Bevs containing alcohol you’ll want to try include:

• Touchdown Punch: bourbon, lemonade, orange juice, ginger ale, and orange slices.

• Spiked Arnold Palmer: vodka or bourbon + iced tea + lemonade. Serve over lots of ice.

• Margarita Pitcher: tequila, lime juice, orange liqueur, and agave. Salt the rims ahead of time.

• Apple Cider Mule: bourbon, apple cider, lime juice, and ginger beer. Great for an early-season game.

• Cranberry Kickoff: vodka, cranberry juice, lime, and ginger beer; add rosemary for garnish.

• Beer-Rita: a margarita mixed with a light lager—easy to make in a large batch.

• Game-Day Old Fashioned: bourbon, bitters, and simple syrup, with orange peel. Better for a smaller group.

Or try these fun mocktail options:

• Touchdown Lemonade: lemonade + orange juice + grenadine + sparkling water. Add orange slices.

• Game-Day Mule: ginger beer + lime juice + cranberry juice. Serve over ice with a lime wedge.

• Blue & Gold Fizz: blue curaçao syrup + lemonade + sparkling water. Adjust the colors to match your team.

• Apple Cider Blitz: apple cider + ginger beer + fresh lemon juice + cinnamon stick.

• Tropical Tailgate Punch: pineapple juice + orange juice + lime juice + lemon-lime soda. Make it in a big dispenser.

• Cherry Lime Slammer: tart cherry juice + limeade + sparkling water + fresh cherries.

• Peach Tea Cooler: sweet or unsweet tea + peach nectar + lemonade + sparkling water.

• Cranberry Orange Sparkler: cranberry juice + orange juice + club soda + rosemary or orange garnish.

For a big-batch mocktail, use 2 parts juice + 1 part mixer + 1 part sparkling water, then add citrus and fruit. Keep the sparkling component separate until you’re ready to serve.

Refreshing Drinks for Those Hot Fall Days:

Watermelon-Lime Cooler

• 6 cups seedless watermelon, cubed

• ½ cup fresh lime juice

• 2–3 tbsp honey or simple syrup

• 2 cups cold sparkling water

• Fresh mint

• Ice

Blend watermelon, lime juice, and honey until smooth. Strain if desired. Pour over ice and top with sparkling water. Garnish with mint and lime.

Peach Iced Tea Punch

• 6 cups brewed black or green tea, chilled

• 3 cups peach nectar

• 1 cup lemonade

• 2 cups sparkling water

• Fresh peaches and lemon slices

• Ice

Combine everything except sparkling water and ice. Chill thoroughly, then add sparkling water just before serving.

Strawberry-Lime Agua Fresca

• 4 cups strawberries

• 5 cups cold water

• ½ cup lime juice

• ¼–½ cup sugar, to taste

• Fresh basil or mint

• Ice

Blend strawberries, water, lime, and sugar. Strain if you want it smooth, then serve over ice with basil.

Cucumber-Mint Limeade

• 1 cucumber, thinly sliced

• 1 cup fresh lime juice

• ½ cup simple syrup

• 5 cups cold water

• Fresh mint

• Ice

Combine and refrigerate for at least 30 minutes so the cucumber and mint infuse the drink. Serve over plenty of ice.

Next Up – The Apps

As our name Gossip Grill implies, we like appetizers made on the grill.  Give one (or all) of these a try!

• Grilled Jalapeño Poppers — Stuff halved jalapeños with cream cheese and cheddar, wrap with bacon, and grill until the bacon is crisp and the peppers are tender.

• Buffalo Chicken Skewers — Thread chunks of chicken onto skewers, grill, then toss with buffalo sauce. Serve with ranch or blue-cheese dip.

• Loaded Nachos on the Grill — Layer tortilla chips, shredded cheese, black beans, jalapeños, and cooked taco meat in a cast-iron skillet. Grill until bubbling, then add salsa, sour cream, and green onions.

• Grilled Sausage Bites — Grill smoked sausage or bratwurst, slice into bite-size pieces, and serve with mustard, barbecue sauce, or beer-cheese dip.

• Bacon-Wrapped BBQ Shrimp — Wrap shrimp with partially cooked bacon, brush with BBQ sauce, and grill until the shrimp are cooked through.

• Street Corn Dip — Grill corn until charred, cut off the kernels, and mix with mayo, sour cream, cotija, lime, cilantro, and chili powder. Serve with tortilla chips.

• Grilled Pizza Bread — Split baguettes or naan, top with pizza sauce, mozzarella, pepperoni, and peppers. Grill until the cheese melts and the bottom gets crisp.

• Steak & Pepper Skewers — Alternate steak cubes, bell peppers, and onions on skewers. Grill and serve with chimichurri or steak sauce.

• Grilled Quesadillas — Fill tortillas with cheese, chicken, peppers, or beans. Grill until crisp and slice into wedges. Serve with salsa and guacamole.

• BBQ Bacon-Wrapped Pickles — Wrap pickle spears in bacon, secure with toothpicks, grill until crisp, and brush with BBQ sauce.

Last But Not Least – The Grilled Mains

• Smash burgers with American cheese, grilled onions, and special sauce

• Bratwurst & Italian sausage with peppers, onions, and a variety of mustards

• Chicken wings — toss them in buffalo, BBQ, or garlic-parmesan sauce after grilling

• Steak sandwiches with grilled peppers and provolone

• BBQ chicken thighs — inexpensive, forgiving, and easy to batch-grill

• Grilled chicken or steak tacos with a toppings bar

Plus some vegetarian options to try!

• Grilled Veggie Skewers — Bell peppers, zucchini, red onion, mushrooms, and cherry tomatoes. Brush with olive oil, garlic, and Italian herbs. Serve with chimichurri or hummus.

• Grilled Halloumi Skewers — Alternate cubes of halloumi with peppers and cherry tomatoes. Grill until nicely charred. Finish with lemon and fresh herbs.

• Loaded Grilled Nachos — Put tortilla chips, black beans, corn, peppers, jalapeños, and shredded cheese in a cast-iron skillet. Grill until bubbly, then top with pico de gallo, avocado, and cilantro.

• Grilled Corn Elote — Grill corn until charred, then top with lime, cotija, cilantro, chili powder, and a little mayo or crema.

• BBQ Cauliflower Bites — Grill cauliflower florets until tender and charred, then toss with BBQ sauce. Serve with ranch or a creamy cilantro-lime dip.

• Grilled Quesadillas — Fill tortillas with cheese, black beans, grilled peppers, onions, and corn. Grill until crisp and cut into wedges.

• Stuffed Mini Peppers — Fill sweet mini peppers with cream cheese, cheddar, corn, and green onions. Grill until tender and lightly charred.

• Grilled Portobello Sliders — Marinate portobello caps in balsamic, garlic, and olive oil. Grill and serve on small buns with provolone, arugula, and roasted peppers.

• Grilled Avocado Halves — Grill avocado halves cut-side down for a couple of minutes. Fill with pico de gallo, corn salsa, or black-bean salsa.

• Grilled Flatbread — Top naan or flatbread with mozzarella, tomatoes, roasted peppers, red onion, and pesto. Grill until crisp and bubbly, then slice into squares.

What will you be grilling this weekend?

XOXO,

Gossip Grill