Tailgate Throwdown Finalists’ Recipes

Tailgate Throwdown Finalists’ Recipes


Tailgating: Grilling Food for Tailgate Party



Angelo and Glen with Chef JC Nunez from Brulee Catering and Lemond Adams, Tailgate Throwdown Finalist #3






Lemond Adams Recipe (Hockessin, DE)

Suzie Q’s Slow Smoked Pulled Pork Sandwich
with Dr. Pepper BBQ Sauce and Pickled Jalapenos


This recipe is truly a labor of love, and the key is to go slow and low. My wife and I share a love for BBQ, so it’s only fair that I named it after my muse. I’ve spent the past 2 years (in between classes at The University of Delaware, and working) working on my rub, and I must admit its damn good. The past year has been spent on making a BBQ sauce that reminds me of Philly- a straight up, no BS, never quit sauce. I’ve included the recipe for both, and I’m confident that once anyone tries it that they’ll love it and say it’s the BEST!

215 Rib Rub
Volume Sugar(Demara)
0.5 Cup Kosher Salt
0.5 Cup Chili Powder
3.5 TBSPN Paprika
4 TBSPN Onion Powder
1 TBSPN Garlic Powder
1 TBSPN Black Pepper
.5 tspn Ground Coffee
.5 tspn Cayanne Ground
.25 tspn Thyme
1 TBSPN Rosemary
1 TBSPN Mace (Ground)
1 TBSPN Chili flakes
Volume Brown Sugar
.5 cup Ketchup
2 cups Mustard
.5 cup Apple Cider Vinegar
2 TBSP Steak Sauce(A-1)
.25 cup Molasses
.25 cup Honey
.5 cup Worcestershire Sauce
2 TBSP Lemon Juice
2 TBSP Onion
1 cup Garlic
5 cloves Salt
1 TBSP Pepper
1 tsp Chili Powder
1.5 TBSP Dr Pepper
12 oz Oil
2 TBSP Pork Butt(Shoulder)
5-8 lbs Pickled Jalapenos Jalapenos sliced and seeds removed
5each Red Onion sliced thin
1 med Garlic(minced) 2 cloves Lime Juice(fresh)
3 TBSPN Sugar
1 TBSPN Salt
2 tsp

Dissolve sugar and salt in lime juice. Place onions, jalapenos and garlic into a zip-loc bag and pour lime juice mix over top. Let sit over night

For the Pork-The night before, trim, and rinse the a Pork Butt. Pat it dry (make sure that it if dry!) using paper towels and place in a bowl and lightly cover with oil(2-4 tablespoons) and then massage the rub(for an 8lbs butt I use roughly 1/4 -1/2 cup of rub) into the meat place into a XXL Freezer Bags(2 Gal) and let it sit in the refrigerator at least 12 hours up to 24 hours. When ready to smoke, remove from bag and insert a probe thermometer, reapply a light coating of rub and get the fire started. Using Lump Charcoal set up a charcoal grill for indirect cooking( drip pan in the middle and the coals on both sides- this is a slow and low cook so you don’t want the coal under the meat. I like to use a combination of Hickory and fruit woods chunks(apple, cherry, and peach) about 5-6 fist sized pieces(2-hickory, the rest a combo of the fruitwoods) Once the coals are lit and the grill is around 225-250 F, place the butt on the grill. Add 2 pieces of the wood, after 1 hour add another 2 pieces, after another hour add the last 2 pieces of wood. And slow cook(temp range 225-250, 275 is ok but no higher!) the butt for roughly 8-10 hours or until the probe reads 195F. Once it reads 195 remove the butt from the grill, wrap in heavy duty Aluminum foil and allow to rest for an hour in a cooler. After an hour remove the butt and pull the meat, removing any tough fat pieces and incorporating the bark throughout.

For the BBQ Sauce- Saute the onions and garlic, then add remaining ingredients. Cook over low flame for 30-40 mins until reduced and thick. Cool and puree in blender.
Putting it all together- On a Kaiser Roll(Amoroso & Sarcones are my favs) Place a generous pile of meat, some of the pickled onion and pepper, some of the BBQ sauce-then get ready for the EAGLES Game!







WIP Tailgate Throwdown Finalist #2 Dave Koller from Northeast Philly with Chef Thomas McMullen from Brulee Catering along with WIP’s Angelo Cataldi and Glen Macnow





Sticky Sweet Sriracha Wings

This recipe strikes a good balance between honey sweetness and the spicy flavor of sriracha.
Buy package of chicken wings or desired chicken cut

Rub ingredients
3/4 cup dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

Glaze ingredients
1/3 cup Sriracha
1/3 cup Honey
1/3 cup Brown Sugar
18 oz Orange Marmalade

Add rub to meat till evenly coated and allow to sit for a few hours in the fridge.
Combine glaze ingredients in a sauce pot and heat to boil for 10-15 mins, stirring often.
Place rubbed chicken on a hot grill and add cherry and apple wood chips to a smoke box for additional flavor, don’t overdo it with the smoke 2-3 hand full of chips will do.
After 15 mins apply first coat of glaze to meat, at 30 mins do final coat. Glaze coat times will vary based on your grill’s cooking temperature. These estimates are based on a 300 degree indirect heating setup.
Ensure chicken internal temp reaches 175 before serving.


Comments are closed.

Watch & Listen LIVE