beevomav
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- Jul 12, 2011
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From now until the end of the year, we are now in regular season mode, and that means tailgating. It's time to pack the car, dust off the cooker, and get back to normal.....OH.....and those other familiar tailgating visions
Speaking of tailgating, here's a item you might like to try?
Chili-Lime Meatballs..Courtesy of HookemHeadlines own Chris Flanagan
Ingredients (Credit to The Pampered chef):
Glaze
1/2 cup (125 mL) teriyaki baste and glaze
2 tbsp (30 mL) lime juice
2 tsp (10 mL) Thai red curry paste
2 garlic cloves, pressed
Meatballs
1 lb (450 g) 85% lean ground beef
1/4 cup (50 mL) plain dried bread crumbs
1 egg
2 tbsp (30 mL) Asian Seasoning Mix
2 tsp (10 mL) Thai red curry paste
2 green onions, sliced
Lime wedges (optional)
Recipe for tailgate (Note: This is different from the Pampered Chef recipe):
First, prepare the glaze by whisking together teriyaki base and glaze, lime juice, curry paste, and pressed garlic in a small plastic bowl. Then put a lid on the bowl and save for tailgating time.
Second, prepare the meatballs by combining the the beef, bread crumbs, egg, Asian seasoning mix, and curry paste in another bowl and mix well. Make into 20-40 meatballs. Then place the meatballs in a skillet and cook over medium-high heat for 8-10 min. flipping the meatballs frequently. When complete, place the meatballs in a sealable container or zip lock bag.
At the next day’s tailgate, start the grill and while the grill is warming up make a foil pouch. Then, place the meatballs and sauce in the pouch and cook for 5-10 min. or until hot.
Supplies:
- Aluminum Foil
- Grill
- Spatula (or similar tool to get meatballs off of the grill).
- Kabob sticks
BTW..If you are not sure, here are UT tailgating guidlines and rules .. revised for 2013
Events | Football Tailgate Policy | Parking & Transportation Services (PTS) | The University of Texas at Austin
Seems Big Mike can give a few tips on tailgating. Dude is beyond ready...
Just remember to have plenty of food, lots of beer,and start em young..
My goodness..forgot one other thing!
Speaking of tailgating, here's a item you might like to try?
Chili-Lime Meatballs..Courtesy of HookemHeadlines own Chris Flanagan
Ingredients (Credit to The Pampered chef):
Glaze
1/2 cup (125 mL) teriyaki baste and glaze
2 tbsp (30 mL) lime juice
2 tsp (10 mL) Thai red curry paste
2 garlic cloves, pressed
Meatballs
1 lb (450 g) 85% lean ground beef
1/4 cup (50 mL) plain dried bread crumbs
1 egg
2 tbsp (30 mL) Asian Seasoning Mix
2 tsp (10 mL) Thai red curry paste
2 green onions, sliced
Lime wedges (optional)
Recipe for tailgate (Note: This is different from the Pampered Chef recipe):
First, prepare the glaze by whisking together teriyaki base and glaze, lime juice, curry paste, and pressed garlic in a small plastic bowl. Then put a lid on the bowl and save for tailgating time.
Second, prepare the meatballs by combining the the beef, bread crumbs, egg, Asian seasoning mix, and curry paste in another bowl and mix well. Make into 20-40 meatballs. Then place the meatballs in a skillet and cook over medium-high heat for 8-10 min. flipping the meatballs frequently. When complete, place the meatballs in a sealable container or zip lock bag.
At the next day’s tailgate, start the grill and while the grill is warming up make a foil pouch. Then, place the meatballs and sauce in the pouch and cook for 5-10 min. or until hot.
Supplies:
- Aluminum Foil
- Grill
- Spatula (or similar tool to get meatballs off of the grill).
- Kabob sticks
BTW..If you are not sure, here are UT tailgating guidlines and rules .. revised for 2013
Events | Football Tailgate Policy | Parking & Transportation Services (PTS) | The University of Texas at Austin
Seems Big Mike can give a few tips on tailgating. Dude is beyond ready...
Just remember to have plenty of food, lots of beer,and start em young..
My goodness..forgot one other thing!
