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Tailgating: Bedlam Showdown recipes from the Two Docs

This year's Bedlam Tailgating Showdown champs share their prizewinning recipes.
by Dave Cathey Published: November 30, 2011

To make the sauce, melt the butter over low heat in a shallow dish. When the butter is melted, add the garlic and brown sugar. Stir until the mixture resembles caramel. Drizzle over each green bean bundle.

Bake in a preheated 350-degree oven for 35 minutes. Serve at tailgate in a warming tray or crock pot placed at low temperature. You also may cook these on the grill, careful to keep away from direct heat to avoid flare-ups.

• Source: Two Docs Tailgate.

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 cookie 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.

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.

Tailgating Home
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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