We know sports fans love to tailgate, and they love to entertain outdoors, listening to the Cardinals game or Mizzou football, so we've combined some of our favorite tailgate recipes posted on STLSportsPage.com, by food editor, Suzanne Corbett.



 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. (Photo courtesy St. Louis Barbecue Society)  


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)

3. Devils Cut Braised Pork Belly Recipe

2 tablespoons peanut oil

Kosher salt and freshly ground pepper
2 pork belly, skin on
1 onion, peeled and coarsely chopped
2 celery stalks, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
3 garlic cloves
1cup tomato paste
3 sprigs thyme
3 cups chicken stock
1 cup veal demi-glace, (found at Whole Foods or Trader Joes)
2 bay leaves
3 tablespoons brown sugar
2 cups Jims Beam Devils Cut Whiskey

1. Heat oven to 275 F. Heat oil in large heavy bottom ovenproof pot over medium heat until the oil slides across the pan. Salt & pepper the pork, sear fat side first cook until both sides are caramelized.
2. Pour off all but 3 tablespoons of fat and add carrots, celery, onion, and garlic and sauté until tender. Add tomato paste and caramelize with vegetables for two minutes. Deglaze with whiskey, and then add pork back to pot, fat side up.
3. Add chicken stock, demi-glace, thyme and bay leaves. Bring to a simmer; cover pot with foil and place in pre-heated oven at 275 F.
4. Braise pork in oven for approximately three hours or until fork tender. When done allow pork to cool uncovered in braising liquid.
5. Remove pork cut down into 2x2 inch pieces, score fat with a crosshatch design. Heat peanut oil in sauté pan to medium hot, add pork, fat side (Crosshatch side) first. Crisp all sides evenly, pull pork out reserve to side of plate.
6. Strain braising liquid back into clean pot, add brown sugar and reduce by third. Sauce pork with whiskey braising glaze.

Editor note: This can be done on a covered smoker grill, which will provide a nice smoke flavor.

4. Maple Mustard Glazed Spareribs
(Courtesy The National Pork Producers’ porkbeinspried.com)
4 pounds spareribs
salt, as needed
1/2 teaspoon mixed pickling spices
1 small onion, coarsely chopped
2 teaspoons vegetable oil
1/2 cup maple-flavored syrup
1/4 cup vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
1/2 teaspoon Freshly ground pepper

Sprinkle spareribs with salt. Tie pickling spice in cheesecloth and set aside. In a medium saucepan cook onion in oil until tender, about 3-4 minutes. Add cheesecloth packet, syrup, vinegar, water, mustard and pepper; simmer 20 minutes. Remove cheesecloth.
Prepare medium banked fire in covered kettle-style grill. Grill ribs over indirect heat 1 1/2-2 hours, until tender. During last 5 minutes of grilling, brush ribs occasionally with maple glaze, turning to glaze evenly.
Serves 4.

Grilled Potatoes
6 medium potatoes
1/3 cup olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Peel potatoes, if desired, and cut each into 4 wedges. In large bowl, combine oil, salt, garlic powder and pepper. Add potatoes; toss to coat. Wrap potatoes in heavy-duty foil; seal edges tightly. Grill packet, on covered grill, indirect heat about 35 minutes or until potatoes are tender. Makes 6 servings.


How to Cook Prime Rib

There are several ways to roast Prime Rib, ranging from traditional oven roasted to smoked in a kettle grill. If you choose to simply oven roast follow these three steps to ensure success.

1: Remove beef from refrigerator and rub entire surface with preferred seasonings.
2: Place the Prime Rib in a shallow roasting pan, fat side up, in a preheated 350°F oven. A rack is not needed since the curved rib bones act as a natural rack. If your Prime Rib is boneless, use a rack. Insert ovenproof meat thermometer. Do not add water. Do not cover.
3: Remove roast when meat thermometer registers 135°F for medium rare (about 1-3/4 to 2-1/4 hours for a 4 to 6 pound roast) or 150°F for medium (about 2-1/4 to 2-3/4 hours for a 4 to 6 pound roast). Transfer to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

To carve a bone-in Prime Rib place the roast on its large end on cutting board. Insert fork from the side, below the top rib. Carve across the "face" of the roast toward the rib bone.
Cut along the rib bone with tip of knife to release slice of beef. Slide knife under beef slice; steady it from above with the fork and lift slice onto serving plate.

To beef up more of your  meals visit www.BeefItsWhatsForDinner.com for more information about beef roasts and the latest new cuts of steaks.

5. Peppered Prime Beef
1 beef rib roast (2 to 4 ribs), small end, chine (back bone removed (6 to 8 pounds)
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
2 teaspoons chopped fresh thyme
2 tablespoons pepper seasoning blend (any seasoned pepper such as Jane’s Crazy Pepper or your own home-mixed pepper blend/rub will work)
2 tablespoons minced garlic

Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons for au jus. Press remaining rub evenly onto all surfaces of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes. Carve roast into slices. Season with salt, as desired. Serve with au jus or a horseradish sauce.

Creamy Chive Horseradish Sauce
1 cup sour cream
1/3 cup horseradish
2 teaspoons fresh chopped chives ( minced green onions can be substituted)
Kosher salt and fresh ground pepper to taste.
Mkx all the above together and chill until ready to serve.


6. Honey Dijon Pretzel Chicken Tenders 

1 package (about 1 1/4 pound) chicken tenders
1 egg, whisked
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper
1 cup crushed pretzels
1 cup crushed Blue Diamond Honey Dijon Almonds

In small bowl, coat raw chicken with egg, mustard and spices. Let marinate in refrigerator for 20 minutes.
Preheat oven to 370. Mix pretzels and almonds, and spread on large plate in even layer. Coat each chicken tender in pretzel-almond mixture, then place on greased baking sheet. Bake for 20 minutes, or until chicken is cooked through.
Makes 3-4 servings.

7. Buffalo Chicken Bites
2 (8-ounce cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
1 cup diced cooked chicken
1/4 cup Frank’s Buffalo Wing Sauce or the Original RedHot pepper sauce
1/4 cup blue cheese or shredded mozzarella
4 ounce cream cheese
2 tablespoons chopped green onions
Heat oven to 350 degrees. Cut each dough sheet into 16 rectangles.
Place rectangles on ungreased baking sheets.

In a mixing bowl combine chicken, hot sauce, blue cheese, cream cheese and scallions. Spoon chicken mixture on half on each rectangle and fold over filling and press edges with a fork to seal. Makes 16 servings

Steaks on the Grill

Treat your guests like royalty and grill up a steak. It’s the center of the plate protein that will make any backyard party a winner. Recipes courtesy of the National Cattleman’s Beef Checkoff.

 8. Garden Herb Strip Steaks
2 (10-ounce) beef sirloin steaks, cut about 1-inch thick
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons freshly grated lemon peel
¼ teaspoon pepper

Combine the seasoning ingredients in a small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto steaks.
Place steaks on grill over medium, ash-covered coals. Grill, covered, 11 to 14 minutes over medium heat on preheated gas grill - 11to 15 minutes for medium rare (145 degrees) to medium doneness, turning occasionally.

Remove form grill and allow steaks to rest for 10 minutes Carve steaks into slices, sprinkle with reserved seasoning and season with salt, as desired.
Serves 4.

9. Grilled Rib-eye Steaks and Potatoes with Smoky Paprika Rub

2 beef rib-eye steaks cut 1-inch thick (about 12 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
1 tablespoon minced green onions
Sour Cream and Onion Sauce (optional)

Rub Seasoning:
2 tablespoons smoked or Spanish paprika
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper

Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.

Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
Place steaks in center of grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, covered, 13 to 15 minutes) or until tender, turning occasionally.
Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired. Serves 2 –4

Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup

Feel Like Trying Some Barbecue Sauces?

According the National Barbecue Association (NBBQA) it’s not the sauce that makes good barbecue it’s how it’s cooked and the seasoning used in the dry rub. Certified Barbecue Judges are quick to note that if barbecued meats are cooked right no sauce is needed. Sauce then becomes an extra that simply makes a good thing even better.

Alabama White Barbecue Sauce 
2 cups mayonnaise
1 cup apple cider vinegar
1 tablespoons black pepper
1 teaspoon salt
1/2 teaspoon cayenne
lemon juice to taste
Mix all the ingredients together. Taste and adjust seasonings, then refrigerate over night. Brush on grilled chicken, turkey or pork. Also use as a table or dipping sauce. Makes about 1 1/2 pints.

Mustard Barbecue Sauce
2/3 cup yellow mustard
1/2 cup sugar
1/3 cup brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon soy sauce
2 tablespoons butter
Combine all the ingredients together in a saucepan and simmer over a low heat for 30 minutes. Refrigerate until ready to use. Makes 1 pint.

Cola Barbecue Sauce
1 cup cola (not sugar free)
1 cup spicy ketchup
1/4 cup steak sauce
1 teaspoon garlic salt
1/4 cup minced onion
1/4 cup Worcestershire sauce
Mix all the above ingredients in a saucepan, bring to a boil; reduce heat and simmer five minutes. Refrigerate until ready to use. Makes about 1 pint.

Spicy Smoky Barbecue Sauce
2 cloves garlic, crushed
1 teaspoon salt
1 tablespoon cracked black pepper
1/4 cup finely chopped green onions
1 tablespoon prepared mustard
juice of 1 lemon
1 1/2 cups tomato catsup
1/2 cup spicy tomato juice
1 teaspoon liquid smoke

Make all he above together in a saucepan. Simmer for 10 minutes over a medium-low heat. Store in refrigerate until ready to use. Makes about 1 1/2 pints

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