Tailgating season is officially here! For some, the pregame party is better than the actual event itself, but the star of this show that everyone crowds around is always – the grill.
The author of Canada’s #1 tailgating cookbook, Paula Stachyra, the Queen of the Grill herself, is sharing a list of tips and recipes for your readers on how to successfully grill in the chill for the ultimate tailgating experience.
Here are her top five tips:
Charcoal vs propane – While charcoal is less expensive, many stadiums prohibit its use, so consider propane which lights faster, has better heat control, quicker cooling times, and is easier to clean.
Stock up on fuel – As the weather gets colder, more heat is lost when grilling so you can easily use double the fuel. Make sure you have a sufficient supply on hand.
Adapting for cool weather – When it’s cold outside, factor in extra time for the grill to heat up and remember that each time you open the lid you add 10 minutes to your cook time!
Consider a wireless meat thermometer which allows you to check the temperature without opening the grill.
Enhance quick cooking foods – Choose gameday eats that cook quickly so there’s less monitoring, then melt some Castello cheese on top to elevate the dish and act as a delicious warming blanket for the food.
Convert your Cooler – Coolers aren’t just for ice! Insulated coolers will help keep your food warm longer so you can enjoy hot dips, wings, sausages and hot cheesy sliders.
Now it’s time for the food! The Queen of the Grill is sharing her top three favourite tailgating recipes with a premium touch.
Blue Cheese Buffalo Wings
Wings and tailgating go hand-in-hand and the Queen of the Grill’s blue cheese buffalo wings are next level! In her book Wing Crush Paula details how to grill wings successfully – the key to these is to pat them dry first, add the rub and grill for 40 minutes on indirect heat. Wrap them with some creamy blue cheese slices and place them back on the grill to melt. Pure perfection.-size pieces or leave them whole and top with Chimichurri and Salsa Criolla.
Buffalo Blue Cheese Wings
Servings: 4
Ingredients
2 lbs. chicken wings, tip removed, drums and flat separated
1tspgarlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper, to taste
1 tsp cornstarch
Castello Bluecheese slices, cut into quarters
Celery sticks, for serving
Buffalo Sauce
1/2cup hot sauce
1tbsp honey
1 tbsp white vinegar
4 tbsp unsalted butter
With a paper towel, pat the wings dry. In a small bowl, combine garlicpowder,onionpowder,paprika,cayenne, salt, pepper, and cornstarch. Sprinkle the prepared rub over the wings coating evenly.Preheat your grillor smokerto 350ºF(177ºC),indirect heat.Grill your wings for 40 minutes on indirect heat until a minimum internal temperature of 165ºF (74ºC) or 190ºF (88ºC), is reached. If you prefer them well done, flip them halfway through the cooking time. To crisp the skin, move the wings to the direct heat side of your grill turning occasionally until the skin is dark golden or to your liking.To prepare the sauce: in a small saucepan on medium-low heat, whisk together hot sauce, honey, and vinegar. Bring to a simmer thenstir in the butter. Cook until butter is melted and slightly reduced, about 2 minutes.Transfer the wings to a bowl and toss with Buffalo sauce until completely coated.
Turn your grill up to 400ºF (204ºF). Place the wings on a lined baking tray or cast-iron skillet. Wrap each wing with the Castello Bluecheeseslices. Place back on the grill for about 5-10 minutes or until the cheese has melted to your liking.Platewingsand servewith celery sticksand blue cheesedip.
Smashed Sausage Boats
Sure you can tailgate with hot dogs, but Paula’s viral smashed sausages will make you question that decision after one bite. She flattens the inside of a sausage bun, adds slices of Gouda, then slices the sausage and adds more Gouda inside before grilling it all face down in the bun. The result is a spicy cheesy sensation that’s a must-try!
Sausage Boats with Chimichurri
Servings: 4-6
Ingredients
4 chorizo or Italian sausages, casings removed
2 large sausage buns, cut in half
4 Castello Gouda cheese slices, cut in half lengthwise
Chimichurri
1/2 cup extra-virgin olive oil
1/2 cup finely chopped flat-leaf parsley
1/4 cup red wine vinegar
3/4 tsp dried oregano
3 cloves minced garlic
1 finely chopped shallot or 2 tsp finely chopped red onion
1-2 tsp freshly squeezed lemon juice
Salt and pepper, to taste
Salsa Criolla
½ red bell pepper, diced
½ green bell pepper, diced
½ small white onion, diced
1 small tomato, chopped
1 clove garlic, minced
¼ cup olive oil
3 tbsp red wine vinegar
Salt and pepper, to taste
1 tsp oregano (optional)
Prepare the Chimichurri: In a medium bowl, combine olive oil, parsley, red wine vinegar, oregano, garlic, shallot, lemon juice, salt, and pepper. Mix to combine. Set aside.Prepare Salsa Criolla: In a medium bowl, combine red bell pepper, green bell pepper, white onion, tomato, garlic, olive oil, red wine vinegar, salt, pepper, and oregano. Mix to combine. Set aside.
Preheat your grill or smoker to 350ºF (177ºC), indirect heat.Slice each sausage bun in half and press down on the bread until a bread boat is formed. Slice each piece of Castello Gouda cheese in half, lengthwise. Remove the sausage from its casings using a sharp knife tip. Run it along the sausage lengthwise and remove the casing.Place two pieces of cheese into each bun and one into the sausage itself. Press down on the sausage and flatten it evenly. Place the buns on the grill with the sausage facing down and grill until a minimum internal temperatureof 160ºF (71ºC).Slice each sausage boat into bite-size pieces or leave them whole and top with Chimichurri and Salsa Criolla.
Grilled Game Day Dip
Did you know your cast iron skillet is ideal for dips and will keep on the grill for extended periods? This makes grilled dips the ideal tailgating snack! Paula created this velvety dip with Castello’s extra creamy blue cheese, a mild and velvet texture that blends with spinach, artichokes and crispy bacon for the creamiest and most flavourful grilled dip you’ll ever try! Serve with tortillas, crackers and bread, or dunk pickles and vegetables for a low carb version.
Blue Velvet Spinach and Artichoke Cheese Dip
Servings: 8
Ingredients
1 (125 g) Castello velvet blue cheese, shredded or crumbled
1 (250 g) package cream cheese, softened
1 ½ cups fresh chopped spinach or 10 oz. frozen spinach, thawed and drained1
(398 ml) can artichoke hearts, drained and chopped
2 garlic cloves, minced
1 small onion, finely diced
½ cup sour cream
½ cup mayonnaise
6-8 slices of bacon, fried crispy and crumbled
Salt and pepper, to taste
¼ tsp red pepper flakes, optional
Tortilla chips, pita chips, crackers, or celery sticks for serving.
Place the bacon in a skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels. When cool enough to handle, crumble into pieces. Set aside. In the same skillet, add onion and garlic. Cook on medium heat until the onions are translucent. Add the spinach, artichoke hearts, bacon, salt, pepper, and red pepper flakes. Cook, stirring occasionally until artichokes are warmed through and the spinach has wilted, about 5 min.
Preheat your grill or smoker to 350ºF (177ºC) or 275ºF (135ºC) for a smoky flavour.In a mixing bowl, stir together velvet blue cheese, cream cheese, sour cream, and mayonnaise. Stir in the spinach and artichoke mixture. Spread mixture evenly into a cast iron skillet or baking dish. Grill for about 25 minutes or until warm and bubbly. Smoke for about 45 minutes at 275ºF (135ºC). Serve hot.
Media release and images provided by Sandy Caetano, Evangeline PR.
