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Pat’s Pantry: Game Time Tailgating

By Pat Mills

For all the tailgaters out there, let’s whip up some greattasting
food. From steaks to brats to dessert, it’s all done on the
grill. – Pat

 

Marinated ribeyes
½ cup barbecue sauce
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
2 teaspoons Montreal steak seasoning
1 teaspoon hot pepper sauce
1 garlic clove, minced
4 beef ribeye steaks (8 oz each)
In a large re-sealable plastic bag, combine the
first nine ingredients. Add the steaks; seal bag
and turn to coat. Refrigerate for 4 hours or
overnight. Drain and discard marinade. Grill
steaks, covered, over medium-hot heat for 5-7
minutes on each side or until meat reaches
desired doneness. Yield: 4 servings.
Grilled honey-mustard brats
1 cup honey mustard
¼ cup mayonnaise
2 teaspoons Worcestershire sauce
¼ teaspoon celery seed
8 uncooked bratwurst links
8 brat buns
In a small bowl, combine honey mustard,
mayonnaise, Worcestershire sauce and celery
seed. Pour ¾ cup into a large re-sealable
plastic bag; add the brats. Seal bag and turn
to coat; refrigerate for 30 minutes. Cover
and refrigerate remaining sauce. Coat grill
rack with cooking spray before starting the
grill. Drain and discard marinade. Grill brats,
covered, over medium heat for 10 minutes,
turning frequently. Baste with 2 tablespoons
of the reserved sauce; grill 3 minutes longer.
Turn and baste brats with 2 tablespoons
sauce; grill 3-5 minutes longer or until no longer
pink. Serve on buns with remaining sauce.
Yield: 8 servings.
Grilled corn with
chive butter
6 medium ears sweet corn in husks
½ cup butter,
melted
2 tablespoons
minced chives
1 tablespoon
sugar
1 ½ teaspoons
lemon juice
salt and pepper
Soak corn in cold
water for 1 hour. In a small bowl, combine
the butter, chives, sugar, lemon juice, salt
and pepper. Carefully peel back corn husks
to within 1 in. of bottom; remove silk. Brush
with butter mixture. Rewrap corn in husks
and secure with kitchen string. Grill corn,
uncovered, over medium heat for 25-30
minutes, turning occasionally. Yield: 6 servings.
Grilled apple crisp
8 medium apples, sliced thinly
1 cup whole oats
1 cup brown sugar, packed
½ cup butter
¼ cup flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Combine oats, sugar, flour, cinnamon and
nutmeg in a small bowl, cut in butter until
you get a crumble mixture. Layout 6 square
pieces of aluminum foil. Divide apples and
crumbles mixture into six even portions and
place each portions on a sheet of foil. Close
the foil packets tightly and place on preheated
grill over medium heat. Grill for 20-25
minutes. Remove packets from grill, open
carefully and pour onto serving bowls.
Food Facts
• If you want to keep weevils and other crawling
insects out of your grits and legumes, try
placing a hot dried red pepper in with them.
• The new size of miniature bananas now
appearing in supermarkets has more taste
than many of the larger ones.

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