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Coleman News Release
More Tailgating Recipes From the Clever Cleaver Brothers
*** TAILGATE TIP ***
When transporting food & beverage to your tailgate party, always use 2 coolers; one for food and one for beverages. This way, with people continuously opening the beverage cooler, the food in the other cooler will stay cold and safe.
THE PREGAME SHOW
  1. "Quick Slant" Sassy Salsa

  2. "2-Minute Warning" Hot Wings

  3. "Play Action Pass" Scallops

  4. "In the Pocket" Stuffed Cheese

  5. "Hitch & Go" Macho Gazpacho

  6. "T Formation" Shrimp Bread

THE MAIN EVENT

  1. "Illegal Cut" NY Steak

  2. "Gridiron" Brat Wrap

  3. "Flank'r" Steak

  4. "Bump & Run" Lamb Chops

  5. "Pigskin on a Stick"

  6. "Free Agent" Glazed Turkey Breast

  7. "Power Sweep" Chicken Strips

  8. "Pro Bowl Bound" Brats

  9. "Red Zone" Hot Brats

  10. Brats in Raspberry Chipotle Glaze

  11. "Fair Catch" Seafood Sandwich

  12. Clever Chicken on a Stick

ON THE SIDELINES

  1. "Inside Out" Fruit & Veggie Salad

  2. "Zone Coverage" Cole Slaw

  3. "Toss Sweep" Green Bean Fling

  4. "Spread 4 Wide" Spuds & Brats


THE PREGAME SHOW


“Quick Slant” Sassy Salsa
Yields approximately 1 quart

  1. In a plastic mixing bowl, combine all the ingredients except the black beans and corn.

  2. Place 2 cups of this salsa mixture in a blender and puree, leaving some chunkiness.

  3. Add the puree back to the salsa and combine with the black beans and corn.

  4. Cover with an airtight lid and keep chilled for at least 1 hour prior to serving so all the flavors have the opportunity to combine. Enjoy your “Quick Slant” Sassy Salsa with your favorite nacho chips or anywhere you would normally enjoy salsa.

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“2-Minute Warning” Hot Wings
Yields 4 portions. Serve with celery & carrot sticks and Blue Cheese Dippin’ Sauce.

Wing Sauce

Blue Cheese Dippin’ Sauce

  1. In a plastic bowl, combine the ingredients for the Blue Cheese Dippin’ Sauce. Place in a covered container and keep chilled for least 1 hour prior to use so all the flavors will combine.

  2. Place the chicken wings in a resealable plastic bag and season liberally with salt, pepper and garlic powder.

  3. Preheat your Coleman RoadTrip® Grill to medium. Place the seasoned chicken wings on the grill and cook for 20-30 minutes.

  4. On the grill’s stove grate, melt the butter in a small saucepan. Add the lemon juice and the Cholula® Hot Sauce. Mix and keep warm.

  5. When the wings are cooked, place in a large mixing bowl and toss with the sauce.

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“Play Action Pass” Scallops
Yields 6 portions

Marscapone Cheese Filling

  1. Place the sea scallops in a plastic container and rub with olive oil, lemon juice, dill and salt & pepper. Cover and keep chilled until you are ready to grill.

  2. Clean and dry the portabella mushrooms and remove the stems. Rub lightly with olive oil. Hold until you are ready to grill.

  3. In a container, combine the Marscapone Cheese Filling ingredients. Cover the container and keep chilled until you are ready to grill.

  4. Preheat your Coleman RoadTrip® Grill to medium. Place the mushrooms and scallops on the hot grill and cook for 4 minutes on each side.

  5. Turn the mushrooms on the grill so the open side is up. Distribute the Marscapone Cheese Filling into each mushroom cap and place a grilled scallop on top of the filling in each mushroom. Continue to cook for an additional 3 minutes or until you see the Marscapone Cheese Filling begin to boil.

  6. Remove from the grill and top each mushroom with a Georgia Pecan & dill sprig. Enjoy.

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“In the Pocket” Stuffed Cheese
Yields 4 portions

Crab Filling

  1. Mark a circle approximately 1 inch inside the perimeter of the top of the wheel of cheese. Holding your knife on an angle towards the center of the cheese, cut out the middle of the cheese. Don’t go through the bottom of the wheel. The piece you remove will look cone shaped.

  2. Crack open the package of flaky rolls and arrange them in a circle pattern on a piece of 12x12” foil. Letting the rolls touch is recommended.

  3. Place the wheel of Camembert cheese in the center of the circle of rolls, press down on the wheel to anchor it in the rolls.

  4. Pull the foil around the wheel, which will bring up the rolls to form an outer crust.

  5. In a bowl, combine the crab filling. Place this filling in a mound in the hole you made in the cheese.

  6. Preheat your Coleman RoadTrip® Grill to medium. Place the foil package onto the grill for approximately 10-15 minutes, or until the rolls are cooked.

  7. Remove from the grill and slice it like a pie. Serve and enjoy.

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“Hitch & Go” Macho Gazpacho
Yields 11 cups

  1. Combine all ingredients in a bowl.

  2. Place 3 cups of the mixture in a blender. Pulse on puree setting, leaving it a bit chunky.

  3. Add these 3 cups back to the mixture in the bowl. Cover and place in the refrigerator. Transport to the game in a chilled cooler.

  4. Serve in chilled soup bowls.

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“T Formation” Shrimp Bread
Yields 4 to 6 portions

  1. Cut bread in half lengthwise.

  2. In a large sauté pan over med-high heat, melt butter and olive oil.

  3. Add the garlic and cook for 30 seconds. Add the rosemary and chili powder.

  4. Add the shrimp and cook for 1 minute on each side.

  5. Squeeze in the lemon juice and add the tomatoes and Greek olives. Cook for 1minute.

  6. Preheat your Coleman RoadTrip® Grill to medium and grill the bread on the cut side only.

  7. On the toasted side of the bread, divide the shrimp mixture between the 2 sides of bread. Top with the buffalo cheese.

  8. Place the shrimp bread on one side of the grill that is turned down to medium low. Turn the empty side of the grill to medium high. Remove shrimp bread when cheese starts to melt. Cut and serve as a first course.

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THE MAIN EVENT


“Illegal Cut” NY Steak
Yields 4 portions

Glaze

  1. In a small bowl, combine the glaze ingredients.

  2. Rub coarse black pepper on both sides of the New York steaks.

  3. Preheat your Coleman RoadTrip® Grill to medium-high. Place the steaks on the grill and cook until they reach your desired level of doneness.

  4. When the steaks are just about 2 minutes away from being cooked to your liking, brush both sides with the glaze and cook for 1 additional minute on each side. Serve with extra glaze.

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“Gridiron” Brat Wrap
Yields 5 portions

Glaze

Sauce

  1. In a small container, mix together the glaze ingredients. Cover and keep chilled in refrigerator or cooler.

  2. In another container, mix together the sauce ingredients. Cover and keep chilled.

  3. Preheat your Coleman RoadTrip® Grill to medium heat. Place the “brats” on the grill, turn the heat to low, and grill the brats for 25-30 minutes. When the brats are cooked halfway, place the onions slices and peppers on the grill.

  4. When the brats and the onions are completely cooked, brush the glaze on both sides of everything and cook for an additional minute on each side.

  5. Building the Wrap: Warm the flour tortillas on the grill. Distribute the shredded lettuce between the warmed tortillas and place 2 red and 2 green pepper strips in the center. On this, place the brat and onion slices and lace with sauce and salsa. Fold in both ends and roll. Enjoy.

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“Flank’r” Steak
Yields 4 to 6 portions

Marinade

  1. In a bowl, combine the marinade ingredients.

  2. In a plastic container, place in the flank steak and cover with the marinade. Cover the container and marinate a minimum of 3 hours in the refrigerator or cooler with ample ice or ice packs. Keep the cooler in a shaded area.

  3. Preheat your Coleman RoadTrip® Grill to medium and place on the flank steak. Cook approximately 10 minutes each side. Use a meat thermometer to get your personal doneness. Around 145 degrees will give you rare and approximately 155 degrees will be medium.

  4. Remove from the grill and let it set for 10 minutes before slicing.

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“Bump & Run” Lamb Chops
Yields 4 portions

Wet Rub

  1. Place the wet rub ingredients in a blender or food processor and blend until smooth.

  2. Place the lamb chops in a plastic container and cover with the wet rub. Cover the container and place the lamb in the refrigerator for a minimum of 3 hours. Transport in chilled cooler.

  3. Remove the lamb chops from the container and discard the wet rub.

  4. Preheat your Coleman RoadTrip® Grill to medium. Place the lamb chops on the grill and cook on both sides until they reach your desired level of doneness. TIP: you can check with a meat thermometer. The temperature will be approximately 160 to 165 degrees for medium. You can always make a slit with a small knife to check for doneness. Don’t overcook the chops.

  5. Remove from the grill and enjoy.

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“Pigskin on a Stick”
Yields 6 kebabs

Marinade

  1. If you are using wooden skewers, soak them in water for a minimum of thirty minutes prior to making your kebabs. This will help keep the skewers from burning on the grill.

  2. Start making your kebabs by placing a piece of pork on the skewer, followed by a piece of red pepper, onion, green pepper and pineapple chunk. Repeat this procedure until you get 4 pieces of pork on the skewer, and then finish it off with the red pepper, onion, green pepper and pineapple chunk. Repeat for all the kebabs.

  3. Place kebabs in a large enough plastic container so that the kebabs lay flat.

  4. In a bowl, combine the marinade ingredients. Pour the marinade over the kebabs, cover tightly and refrigerate for a minimum of 3 hours. Transport to game in a chilled cooler.

  5. Preheat your Coleman RoadTrip® Grill to medium. Grill the kebabs for approximately 5 minutes on each of the 4 sides. Remove and enjoy.

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“Free Agent” Glazed Turkey Breast
Yields 4 to 6 portions

Apricot Glaze

Dry Rub

  1. Wash the turkey breast and dry it with a paper towel.

  2. Rub the turkey breast with the dry rub. This can be done the night before.

  3. In a plastic bowl, combine the glaze ingredients. Cover with an airtight lid and keep chilled.

  4. Preheat your Coleman RoadTrip® Grill to medium. Place the turkey breast, bone-side down on the grill and cook for 30 minutes. Reduce the heat to medium and turn over the turkey breast. Continue cooking until the internal temperature reaches 170 degrees. Check by inserting a meat thermometer into the middle of the thickest part of the meat without touching bone.

  5. Brush the glaze on the entire breast cook for 2 minutes on each side.

  6. Remove from the grill and let set for 10 minutes before slicing. Enjoy.

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“Power Sweep” Chicken Strips
Yields 4-6 portions

Glaze

  1. In a bowl, combine the glaze ingredients. Cover and keep chilled.

  2. Preheat your the Coleman RoadTrip® Grill to medium. Place the chicken tenders on the hot grill and cook for 5 minutes on each side. TIP: It’s OK to cut into the tenders to make sure they are cooked.

  3. When the tenders are cooked (but not dried out), brush both sides with the glaze and cook tenders for an additional minute on each side, so the glaze caramelizes. Remove from the grill and enjoy.

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“Pro Bowl Bound” Brats
Yields 5 sandwiches

Kebabs

Sauce

  1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using so they won’t burn on the grill.

  2. To precook the “brats,” bring 2 cans of beer to a boil and drop in the brats. Reduce heat to simmer and cook for 30 minutes. Remove the brats and let cool. Slice each link into 4 pieces.

  3. On each skewer, assemble the kebabs by placing a piece of brat, red pepper, red onion, green pepper, and mushroom cap. Do this 3 more times and finish each kebab with a piece of onion.

  4. Place the 5 kebabs in a large plastic container.

  5. Combine the 3 sauce ingredients. Cover container tightly and keep chilled until ready to use.

  6. Preheat your Coleman RoadTrip® Grill to medium. Place the kebabs on the grill and cook until golden brown.

  7. Enjoy a kebab as meal itself or, in each bun, place some sauce, shredded lettuce/cabbage mixture and a kebab. Grasp the sandwich and remove the skewer. Top the kebab with some extra sauce.

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“Red Zone” Hot Brats
Yields 4 to 6 portions

Sauce

  1. Preheat Coleman RoadTrip® Grill to medium. Place the “brats” on the grill, turn the heat to low, and grill the brats for 25-30 minutes. Remove the brats, let cool and cut in 1-inch slices.

  2. In a bowl, combine the sauce ingredients.

  3. Place sliced brats back on grill and brush both sides with glaze. Cook 1 minute on each side.

  4. Remove from grill and enjoy.

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Brats in a Raspberry Chipotle Glaze
Yields 5 portions

Raspberry Chipotle Glaze

  1. Preheat your barbecue grill to medium. Place the Johnsonville Brats on the hot grill and cook slowly for 25-30 minutes.

  2. Heat the beans in a saucepan and hold warm for service.

  3. With 15 minutes to go on the brats, place the onion slices and red pepper strips on the grill and brown lightly on both sides.

  4. In a bowl, combine the glaze ingredients.

  5. During the last 5 minutes of cooking, generously apply the raspberry glaze to the brats, onions & peppers on all sides.

  6. To serve, place the beans in a bowl and arrange the brats on top in a star pattern. Place the onion and pepper strips on the top of the brats. Enjoy as is, or serve rolls or warm tortillas.

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“Fair Catch” Seafood Sandwich
Yields 6 sandwiches

Kebabs

Sauce

  1. Soak wooden skewers in water for at least 30 minutes prior to use so they won’t burn on grill.

  2. Completely peel, de-vein and butterfly the shrimp. Keep chilled until ready to use.

  3. On each skewer, assemble the kebabs by placing red onion, red pepper, scallop & shrimp. Do this 2 more times and finish each kebab with a piece of red onion. Place the 6 kebabs in a large plastic container.

  4. Combine the 6 sauce ingredients. Cover tightly and keep chilled until ready to use.

  5. Preheat Coleman RoadTrip® Grill to medium. Place kebabs on the grill and cook until the shrimp is pink and firm. When firm, brush on the BBQ sauce and cook for 30 seconds. Turn the kebab and brush some BBQ sauce on the other side. Cook for an additional 30 seconds.

  6. In each bun, place some sauce, shredded lettuce and a kebab. Grasp the sandwich and remove the skewer. Enjoy with some extra sauce.

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Clever Chicken on a Stick
Yields 4 portions

Kebabs

Marinade

  1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using.

  2. On each skewer, assemble the kebabs by placing red onion, red pepper, green pepper, and a piece of chicken. Do this 3 more times and finish each kebab with a piece of red onion. Place the 4 kebabs in a large plastic container.

  3. In a bowl, combine all the marinade ingredients. Pour this marinade over the kebabs (for a minimum of 30 minutes prior to cooking) and cover with an airtight lid. Keep chilled.

  4. Place kebabs on a medium-high BBQ grill or under the broiler and cook for approximately 5 minutes on each side or until the chicken is firm and cooked all the way through. Turn occasionally during the cooking process. Remember to throw out the marinade once the kebabs are on the grill. While the kebabs are cooking we like to shake on a little Mrs. Dash Extra Spicy Blend to add extra zip to the kebabs.

  5. Serve kebabs over a bed of rice and enjoy.

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ON THE SIDELINES


“Inside Out” Fruit & Veggie Salad
Yields 6 to 8 portions

Dressing

Salad

  1. In a plastic container, combine the ingredients for the dressing. Cover with an airtight lid and hold in the refrigerator. NOTE: this step can be done a day in advance.

  2. At least 1 hour prior to use, add the prepped salad ingredients to the dressing. Gently toss to combine.

  3. Store covered in a chilled cooler. Mix prior to serving. ENJOY!

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“Zone Coverage” Cole Slaw
Yields approximately 12 cups

Dressing

Salad

  1. In a large plastic bowl, combine the salad ingredients.

  2. In another plastic bowl, combine the dressing ingredients.

  3. Pour the dressing over the salad ingredients and toss to combine. Serve immediately or cover with an airtight lid and keep chilled until ready to enjoy. Mix prior to serving.

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“Toss Sweep” Green Bean Fling
Yields 2 quarts

Dressing

  1. Combine the dressing ingredients in a large plastic bowl. Cover and store in the refrigerator for at least 1hour prior to use so all the flavors will blend. NOTE: this dressing can be made a day in advance.

  2. Snip the ends off the green beans and cut in half. Place in boiling water and blanch just until the green beans are al dente. Cool completely under cold running water and drain.

  3. Hard-boil the eggs. Cool completely under cold running water. Peel and chop the eggs.

  4. In a plastic mixing bowl, combine the prepped green beans with the dressing, chopped eggs and the prepped white beans. Cover and keep chilled for use.

  5. Re-mix the “Toss Sweep” Green Bean Fling prior to serving.

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“Spread 4 Wide” Spuds & Brats
Yields 8 portions

Dressing

Salad

  1. In a plastic bowl, combine the dressing ingredients. Cover and keep chilled for at least 1 hour prior to use so all the flavors will combine.

  2. Preheat your Coleman RoadTrip® Grill to medium heat. Place the “brats” on the grill, turn the heat to low, and grill the brats for 25-30 minutes. Let brats cool, cut into 1-inch pieces and keep chilled until you are ready to assemble salad.

  3. Place the salad ingredients in a large plastic bowl and add the dressing.

  4. Without breaking apart the potatoes, gently combine the dressing with the salad and let stand for ten minutes prior to serving so some of the dressing will be absorbed into the potatoes.

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All recipes developed by The Clever Cleaver Brothers® and provided courtesy of The Coleman Company, Inc.
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