7 Great Tailgate Appetizer Recipes

Spray the interior of a 6-quart slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom. Mix together the remaining ingredients in a medium-size bowl. Pour over the frozen meatballs. Cover and cook on high for 1 hour. Meatballs can stay in the slow cooker on a warm setting for 3–4 hours after the first hour of cooking.

Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally.

Add turkey; cook and stir until no longer pink. Stir in garlic powder, paprika, cumin, oregano, thyme and tomato sauce.

Reduce heat to low; simmer 2 to 3 minutes. Stir in almonds, olives and raisins. 

Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 6 circles for a total of 24 circles. 

Spoon 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.

Bake 25 minutes or until light golden brown. Serve warm or at room temperature.

MIX cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.

ROLL pastry into a 13- x 16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13- x 16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, and then cut into 36 (3/4-inch wide) strips.

PLACE strips on large baking sheets, a few inches apart. Twist the ends of strips to create a spiral. Refrigerate 30 minutes. 

PREHEAT oven to 400°F. Bake 10 to 12 minutes or until golden brown and puff ed. Cool on baking sheets 5 minutes. Serve warm or cooled.

Heat the oil in a large pot and allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix the flour, salt and Rufus Teague Meat Rub in a medium bowl.

Dredge the wings in the flour mixture.

Lightly drop each wing into the hot oil and cook for about 15 minutes, or until wings look nicely browned and crisped. Doing this in batches is recommended, so the oil can retain even heat.

While the wings are cooking, combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium-size saucepan. Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If it is reducing too quickly, add some water to thin it out.

Add the wings into the reduced sauce mixture and coat thoroughly.

Top with jalapeno slices. Enjoy with blue cheese or ranch dressing or even more barbecue sauce.

Chop the onion, peppers, lettuce, tomato, salami, ham, turkey, and cheese, and toss into a bowl.

In a separate bowl, whisk together the mayo, oil, oregano, basil, and pepper flakes; add to the meat mixture, stirring until well combined. Chill until ready to serve.

Carve out the center of the round bread loaf, keeping the sides and bottom intact. Pack the meat mixture into the hollowed-out bread. Cut the bread scraps and the hoagie rolls into big chunks for dipping.

To serve, allow guests to mound the dip onto bread chunks and enjoy a mouthful.

Slice the jalapeño peppers lengthwise. Using a knife, remove the seeds and membrane.

Mix together the cream cheese, cheddar cheese, and chili powder. Fill the hollowed out portion of the jalapeño pepper with the cheese mixture.

Place a cocktail smokie on top of the cheese mixture.

Wrap half a slice of bacon around the jalapeño pepper. Use a toothpick if the bacon is falling off.

Set the smoker to 250°F using wood Bisquettes of choice (Pecan, Maple, or Hickory work great).

Smoke the poppers for 2–3 hours or until the bacon is browned.

Prepare your smoker or kettle grill and bring temperature to 300°F.

To Caramelize the Onions: Heat the olive oil in a large, nonstick sauté pan over medium-high heat. Add the onions and salt and cook, stirring often, until onions soften and just start to brown. Reduce heat to medium-low and cook, stirring occasionally, until onions collapse completely and turn a rich, jammy brown, about 30 minutes. When onions are nearly done, add the water and stir, scraping the browned bits on the bottom of the pan into the onions. Set aside to cool.

To Make the Seasoned Salt: In a bowl, mix all ingredients together, then grind in a spice grinder.

To Make 647 Secret Sauce: In a bowl, mix all ingredients together. Cover and chill. Before serving, taste to correct seasoning with sugar and pepper. The sauce will keep, covered tightly and refrigerated, for up to 2 months.

To Make the Burgers: Divide the ground beef into 18 golf ball–sized rounds (about 2½ounces each). Spread about¼cup seasoned salt on a plate and roll the balls lightly in the seasoned salt to coat.

Spread 1 tablespoon of caramelized onions in the bottom of each muffin cup (A). Place 1 meatball on top of the onion in each cup and press down with your fingers to form into an even burger (B). Put the muffin tins on the grill grate, close the lid, and cook for 30 minutes. Remove the muffin tins, overlap 2 quarter-slices of American cheese on each burger, and tent the muffin tins with foil (C).

If your slider rolls are not fresh from the oven, wrap in foil and place on the smoker for 5 minutes, or microwave for 20 seconds. You want the slider rolls to be soft and squishy inside.

To serve, use tongs to transfer the burgers from the tins to the slider rolls. Then, with the tongs, pick up some of the remaining onions and place on top of the burger. Garnish with a generous schmear of 647 Secret Sauce and pickle chips.