Food Dude: Sharing championship tailgating recipes from the past

The Food Dude shares recipes from the champions of past Bedlam tailgaters.
by Dave Cathey Modified: August 28, 2012 at 6:13 pm •  Published: August 29, 2012
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We started the Bedlam Tailgating Showdown back in 2010, starting with one team of Sooner supporters versus one team of Cowboy supporters. Bart Towne and his clan from Kingfisher brought home the gold the first year.


In 2011, we expanded to include a final four — two tailgating teams from each school with a semifinal competition to determine which teams would vie for top honors. The Two Docs Tailgate, headed by Steve Carter, unseated Bad Bart's gang.

We might've changed the name of the competition, but that doesn't take away the winning recipes from our previous champs.

Check out this sampling of championship tailgating recipes from the previous two winners of The Oklahoman's tailgating showdown.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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CHAMPIONSHIP NEW YORK STRIP SANDWICH

5 10-ounce, dry-aged strip steaks

5 tablespoons garlic butter

Salt and pepper or favorite rub

5 small baguettes, sliced in half

Coat steaks with half the garlic butter. Sear steaks on both sides over direct heat. Season with salt and pepper or rub. Move to indirect heat and finish. Use a digital meat thermometer to ensure the doneness you seek.

Use remaining butter to coat bread slices, then toast over direct heat.

Source: Bart Towne, Stillwater

BACON- WRAPPED CHICKEN AND SIRLOIN BITES

2 pounds top sirloin beef

2 pounds boneless, skinless chicken breast cut into bite-size pieces

3-inch bamboo skewers

½ cup olive oil

½ cup Worcestershire sauce

1/3 cup Montreal steak seasoning

1/3 cup Montreal chicken seasoning

1 red onion

3 pounds of thick-cut bacon

In a 1-gallon resealable plastic bag, place chicken, ½ cup of olive oil and 1/3 cup of Montreal chicken seasoning. Mix well and refrigerate overnight.

In a 1-gallon resealable plastic bag, place top sirloin, ½ cup Worcestershire sauce and 1/3 cup Montreal steak seasoning. Mix well and refrigerate overnight.

Cover a baking sheet with foil and spread contents of bags. Roast at 350 degrees for 15 minutes. This will allow for a quick turnaround at your tailgate.

Place in bowl and return to refrigerator.

Cut bacon into 4-inch strips. Wrap one piece of chicken and a small onion slice with bacon and skewer. Repeat with beef.

Place skewered meats in separate plastic containers and refrigerate. Take to the tailgate stored in an ice chest.

Place skewers on a hot outdoor grill and cook until the bacon is done.

Source: Two Docs Tailgate

KINGFISHER BACON EXPLOSION

1 pound ground beef

1 pound Blue and Gold sausage

Salt and pepper or your favorite burger rub

1 package of bacon

Pepper Jack cheese

In a large mixing bowl, combine ground beef and sausage. Form into a large patty and set on wax paper and season liberally.

Put Pepper Jack cheese on top of mixture and roll into a football shape about the length of a strip of bacon.

Weave bacon around beef-sausage-cheese mold in overlapping crisscrosses.

Place in smoker, 200 to 225 degrees indirect heat, about 2 hours.

Source: Bart and Robyn Towne, Stillwater

WORLD'S GREATEST GREEN BEANS

1 jumbo can (6 pounds, 5 ounces) green beans

1 8-ounce jar Cheez Whiz

2 cans (10¾ ounces) cream of mushroom Soup

1 package peppered bacon

Pepper to taste

Cook bacon until just done. Chop and set aside, reserving drippings.

Drain beans and combine with bacon, drippings and all remaining ingredients in a slow cooker. The soup and bacon should provide plenty of salt, add pepper to taste.

For a tailgate, mix in a large foil pan and heat in the smoker.

Source: Derrick and Glenda Wolf, of Kingfisher

TWO DOCS JALAPENO POPPERS

60 fresh jalapeno peppers

2 pounds pork breakfast sausage

32 ounces cream cheese

Brown sausage in a skillet, drain and cool. Mix sausage with cream cheese.

Cut tops from peppers and core out seeds.

Using a butter knife, scoop and stuff cheese mixture into each pepper. Place into a plastic container and take to the tailgate in an ice chest.

Place peppers in a stainless steel pepper tray, so that they cook standing upright. Place tray onto a hot outdoor grill and cook until peppers begin to brown on the bottom and the cream cheese bubbles. Once someone tries these they will come back for more.

Source: Two Docs Tailgate

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