University of North Carolina Athletics
Tar Heel Tailgating Recipes
September 5, 2001 | Football
Send in your favorite tailgating recipes and we'll publish them right here on TarHeelBlue.com. This is a great opportunity to swap recipes with other Tar Heel fans and see what else is being devoured around campus on game days.
SUPER NACHOS
1 lb. hamburger
1 large onion, chopped
Salt
2 cans refried beans
1 can (4 oz) chopped chiles
2 or 3 cups shredded cheddar cheese
1 cup taco sauce (medium or hot)
Tortilla chips
rown 1 lb. hamburger and 1 large onion. Drain grease and season with salt to taste. Spread beans in a shallow oblong baking dish. Spread meat over beans. Sprinkle chiles over meat and cover with cheese. Top with taco sauce. Bake uncovered in 400 degree oven for 25 minutes. (Can be prepared ahead of time and baked prior to serving.) Serve with tortilla chips to scoop up mixture.
--Tressa Best, Raleigh, N.C.
PORK SPARE RIBS
1 Case Pork Spare Ribs (approximately 50lbs of ribs)
W'ham Seasoning (available at www.willinghams.com)
Pull the clear membrane from the back of the ribs (inside the curve part of the ribs). This will allow the fat to render better and give you a less fatty final product. (NOTE: I also cut away the trash ribs as well.) Shake W'ham seasoning on liberally to both sides. Use a rib cooking rack or hang them in a vertical cooker with an offset firebox. (Do not cook over direct heat unless you wish for that pig to have died in vain.) Cook at 225 degrees for 5 hours rotating the meat half way through the cooking process. When you rotate the ribs, they will look dried out and ruined, but at the end of five hours they will be moist and tender. Don't ruin your ribs by dousing them with sauce, but have a little on the side for flavor if you would like. If you insist on making your pig die in vain, put the sauce on the ribs during the last 10 minutes of cooking. Finish this off with a plate of bake beans, potato salad and a big glass of sweet tea and you will be ready for the game (or a nap).
--Scott Dennis, Lakeland, FL
TAILGATE PARTY SPREAD
This recipe, from Carolina Thyme: Fresh Ideas for Food, the latest cookbook from the Jr. League of Durham and Orange Counties, is always a big hit when I serve it.
Makes 7 cups:
8 ounces shredded Pepper Jack Cheese
1 - 2 oz. jar Pimentos, drained
8 ounces shredded Extra-Sharp White Cheddar Cheese
1 1/2 cups Mayonnaise
8 ounces shredded Sharp Cheddar Cheese
1/2 cup Cider Vinegar
8 ounces shredded Smoked Gouda Cheese
2 tablespoons Honey
8 ounces grated Parmesan Cheese
Tabasco Sauce to taste
2 Jalape?o Chiles, seeded & finely chopped
lack Pepper to taste
In a large bowl, combine the Pepper Jack, White Cheddar, Sharp Cheddar, Gouda, and Parmesan cheeses. Stir in the jalape?os and pimentos. In a separate bowl, combine the mayonnaise, vinegar, honey, Tabasco sauce and black pepper. Add to the cheese mixture and mix well.
Serve as a spread with your favorite crackers or use it to make the best Pimento Cheese sandwiches you've ever tasted!
--Cindy Paliouras, Chapel Hill, NC
