Tailgating is an institution in South Carolina, the home of TEC Grills. Our G-Sport and Cherokee grills are perfect for tailgating because they will easily fit in the back of your truck or SUV. But since you can use the entire surface for cooking, you can still easily feed a crowd.
The key to successfully tailgating all season long is to get organized in early Fall, so you are ready to go all season long. For our playbook of how-to’s and ideas, be sure to read our Tailgating Tips checklist.
What you eat on game day is just as important as how you prepare and what you wear. Typically in South Carolina, there will be some kind of pulled pork as the star of the lineup (for our favorite pulled pork recipes, check out our Pulled Pork 3 Ways recipes). Round out the roster with easy to pick up and eat snacks, and don’t forget the sweet tea, cocktails, and beer!
Read on for some of our favorite tailgating recipes.
Hot Pimento Cheese Dip
Inspired by the classic Southern spread, serve this dip hot with tortilla scoops, pita chips, or celery and carrot sticks.
3-4 small sweet red peppers
4 ounce block cream cheese, room temperature and cubed
1/2 cup mayonnaise (preferably Duke’s)
8 ounces sharp Cheddar cheese, grated
1 tablespoon Dijon mustard
Dash of Worcestershire
Dash of hot sauce
Green onions, grilled and chopped for garnish
1. Preheat the grill on high heat with the hood closed.
2. When the grill is hot, place the peppers on the grates. Grill the peppers, turning frequently, until charred all over.
3. Remove peppers from the grill and place in a heat safe bowl. Cover with plastic wrap, and let sit for 5 minutes.
4. Turn grill down to low and close hood.
5. Uncover the bowl, and peel and seed the peppers. Roughly chop, and place in a medium mixing bowl.
6. Add the cream cheese, mayonnaise, cheddar cheese, and mustard, and stir to combine.
7. Add the Worcestershire and hot sauce. Season with salt and pepper to taste.
8. Pour the cheese mixture into a cast iron skillet.
9. Place skillet on the grill grates, and bake until the cheese is melted, bubbling, and starting to brown in spots.
10. Garnish with the green onions.
Smoked Deviled Eggs
A classic at any get-together, these deviled eggs get some smokiness from the grill and smoked paprika. The pickle slice on top helps to cut the richness of the filling.
6 eggs, hard boiled, peeled, and cooled
1/4 cup mayonnaise (preferably Duke’s)
2 tablespoons unsalted butter, room temperature
2 teaspoons Dijon mustard
1 teaspoon dry mustard powder
Splash of fresh lemon juice
Small pickle slices for garnish
1. For the Sterling Patio and Patio FR, place the Smoker/Roaster Accessory on the grill, along with the Chip Corral. Fill the Chip Corral with chips (we suggest apple wood).
2. For the G-Sport, place the chips directly on the grates, and place the Smoker/Roaster Accessory on top of the grates (over the chips).
3. Preheat the grill on medium-high heat with the hood closed, just until the chips start to smoke.
4. Turn heat down to medium-low to low. Place the eggs on the grates, and close the hood.
5. Smoke the eggs for about 10-15 minutes.
6. Remove eggs from the grill, and let cool.
7. Slice the eggs in half, and carefully scoop out the yolks into a small mixing bowl (set aside whites). Mash the yolk using a fork.
8. Add the mayonnaise, butter, mustard, mustard powder, and lemon juice and stir until creamy. Season with salt and pepper.
9. Pipe or spoon the yolk mixture back into the egg white halves. Garnish with the smoked paprika and the pickle slices.
The South is the birthplace of Coca-Cola and Pepsi! So it is no surprise that cola has found its way into grilling recipes. If you can find them, look for smaller riblets which are easier to pick up and eat at a tailgate.
1 cup cola soda
1 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon soy sauce
Dash of hot sauce (if a little spiciness is desired)
1 tablespoon cornstarch
2 racks of ribs
1. Combine all ingredients, except the cornstarch and ribs, in a small saucepan. Bring to a simmer, and cook for 30 minutes.
2. Add 1 tablespoon water to the cornstarch in a small bowl, and stir to dissolve the cornstarch to make a slurry.
3. Add the slurry to the sauce, and simmer for 5 additional minutes until sauce is thickened.
4. Turn off heat, and let sit at room temperature while preparing the ribs.
5. Place the Smoker/Roaster accessory on the grill.
6. Preheat the grill on medium heat with the hood closed.
7. While the grill preheats, rub the ribs all over with salt and pepper.
8. Place the ribs meat side down on the Smoker/Roaster Accessory rack. Turn the heat down to low, and close the hood.
9. After 30 minutes, turn the ribs over and baste with the cola sauce. Close the hood, and continue grilling. Baste about every 30 minutes or so.
10. Cook for 75-90 minutes until the meat pulls away from the bone easily.
11. Turn up the heat to medium. Baste the ribs one more time, and place meaty side down on the grill. Grill just until the ribs turn deep brown and start to crisp on the edges.
12. Let ribs rest for about 10 minutes before cutting. Serve with remaining sauce on the side.
Frito Pie Beef Chili
Who doesn’t love chili while watching the game? The best part about Frito Pie is that the bag makes for a built-in serving vessel. Once you’re done, just throw it away for no-mess cleanup too! Make the chili in advance of the game, and just keep it warm on the grates of your grill.
TEC Grills Beef and Bean Chili
Individual bags of Fritos
Cheddar cheese, grated
Green onions, sliced
1. If chili is cold, reheat it by placing it in a large pot or Dutch oven. Warm the chili, stirring occasionally, over low heat.
2. When ready to serve, open the bags of Fritos.
3. Ladle the chili into the bags on top of the Fritos, and garnish with the cheese, sour cream, and green onions.
What’s your favorite recipe to make for tailgating? Share with us in the comments, or tag us on Instagram @tecgrills!