Try these "Pig Shots" for your next tailgate or barbecue (Photo courtesy St. Louis Barbecue Society)

By Suzanne Corbett

Between the baseball playoffs and the Rams home games sports fans have gotten fired up, especially those fans firing up the tailgate grill. Whether they are tailgating before the Rams or Mizzou games, or throwing a tailgate bash in the driveway-- the grill remains the star player.
To make this year’s tailgate post grilling season successful Kingsford has offered a few refresher tips for sports minded grill-meisters . Each is designed to maximize make the most of their grill time without action on the field Kingsford as a few game day grilling tips that’s designed to deliver a winning tailgate season.

First, avoid a fast start: One of the most common mistakes made when lighting a charcoal grill is allowing the lighter fluid to soak in before lighting the coals. Instead, add lighter fluid following lighter fluid directions, lighting immediately and letting the coals burn until they are covered in ash (about 15 minutes).

Don’t Drop the Ball: Plan ahead so your food is ready to serve 30 minutes to an hour before game time. Also, plan to take a time-out to clean the grill. Don’t wait until after the game to clean the grill since grease will be much more difficult to remove the longer it sits on the grates.

Even the Playing Field: To ensure a more uniform doneness, let the meat come to room temperature for at least 30 minutes before grilling.

Call a Timeout: The internal temperature of most meats will spike at least five degrees after you remove it from the grill. Let it sit or “rest” undisturbed for 10 to 15 minutes before serving to allow the temperature to equalize and reabsorb the internal juices.

Maintain a Defensive Play : Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food. Another way to prevent your grilled meats from burning is to use a marinade.
Instant Replay: One of the perks to hosting your own tailgate party you get to take home the leftovers. Before making your tailgate menu plan think about how leftover grilled meats can be replayed on the menu. For example chicken and beef can become chicken tacos or Philly cheese steak sandwiches.

Avoid Multiple Turnovers: When cooking steaks or burgers on the grill, turn the meat just once. For steaks, turn them when the juices start to bubble on the uncooked side - the clearer the juice, the more well-done the meat. Burgers are ready to flip when you can you lift the patty from the grate without the meat sticking.

The St Louis Barbecue Society, folks who are not only experts but passionate about the grill, have shared a couple of their winning recipes presented during at its Throwdown BBQ recipes nights hosted at St Louis Home Fires. Lock, Stock and Two Smokin Barrels BBQ Team’s offered two recipes to sports fans. Each are easy for any tailgate chef to master.

Editor’s note: While each recipe features Code 3 Rescue Rub any commercial BBQ can be used. However, if you do choose to use Code 3 seasoning rubs-- a portion of its sale price benefits first responders and active military and support groups as Back Stoppers. For more information about Code 3 or the St Louis BBQ Society click on


1 pound Thick cut bacon
1 pound package Johnsonville Smoked Pork Sausage Links, cut into 1/2-inch disks.
8 ounces cream cheese
1 cup shredded Mexican 4-cheese blend
3 ounces diced green chilies
brown sugar
Code 3 BBQ Seasoning Rub
toothpicks or skewers

Place bacon on a boiler rack and precook until bacon is half done. Remove, cool slightly and cut slices in half or into thirds. Wrap each piece of sausage with a piece of bacon – secure with a toothpick. In a mixing bowl stir together cream cheese, cheese blend and chilies. Spoon a little cheese mixture on top of each piece of sausage (shot). Sprinkle with brown sugar and seasoning rub. Place on heavy foil or on a grill pan. Cook over an indirect heat until bacon is crisp. Takes about 45-60 minutes.
Editors note: I prefer to grill these on foil to trap to prevent excessive loss of cheese.  


2 pork tenderloins
prepared yellow mustard
Code 3 Rescue BBQ Rub
Slider Buns
Pickle chips
1/2 cup Mayonnaise
1/2 cup barbeque sauce
Equipment needed: An instant read thermometer

Slather pork tenderloins with yellow mustard. Generously sprinkle with rub to cover the entire surface of tenderloins. Place in a smoker or in a kettle grill using indirect heat. Cook/smoke until internal temperature reaches 145 degrees. Remove form smoker/grill, wrap in foil and let rest 30 minutes. While pork is cooking mix together the mayonnaise and barbecue sauce.

To assemble sliders slice pork into 1/2-inch slices, place on buns, top with pickles and mayo sauce. 

                                                                                                                                                 Smoked Pork Tenderloin Sliders (St. L. BBQ Society)


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