Food Tips

We have been tailgating for years, and have amassed some great recipes and some cool tips and tricks on putting together a great tailgate spread. Below you will find some great recipes and instructionals on how to make some of the great tailgate food we sometimes serve at our parties. The great thing about our recipes and tutorial videos is that none of us are trained chefs or cooks, but just a regular bunch of guys who enjoy cooking and having fun goofing off doing it. If we can cook this crap, believe me, you can too!

TailgateJoe Appearance – Anderson Live

January 31, 2013

Tune in to the Anderson Live Show on Friday 2/1/2013 as tailgating expert and authority Joe from TailgateJoe.com appears in studio to give Anderson and the audience some money saving tailgate tips. TailgateJoe is the biggest and best game day fan club and tailgate party for New York Jets fans at every home game as [...]

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Grilled Spiral Ham

December 14, 2012

Check out this idea for the holidays, a spiral ham kicked up a little with some BBQ spices and grilled outside. This post won’t include any actual recipes as recipes for rubs and glazes can be found all over the web or easily bought.

First we took a bone-in spiral ham. The great thing about the [...]

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Filet Mignon Sliders

October 22, 2012

Ok, I really think the whole slider thing has jumped the shark, everything has turned into a slider. Since when is smaller better? Have you met my family? Sliders are just a tease. So why another slider, after our pulled pork sliders and meatball sliders? Why am i perpetuating this miniaturization of tailgate fare? Well, [...]

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Crown Verity, Official Grill of TailgateJoe

September 11, 2012

I have been tailgating regularly for Jets games since 2000. Always having enjoyed cooking
and hosting parties, I always gravitated towards organizing and cooking at these tailgates. In that time, I have borrowed, bought, and used a wide range of devices for cooking out in the parking lot. As the group of friends [...]

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The TGJ Lot Burger

September 3, 2012

Last week we made the announcement that we will be serving burgers from LaFrieda at our tailgate parties. I figured with using the best meat possible, we should really create the first TailgateJoe signature burger. It has to be something that we can make for the 300+ people at our parties, but still fresh and [...]

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TailgateJoe Now Serving Pat LaFrieda Hamburgers

August 30, 2012

Everyone that has been to a TailgateJoe Jets tailgate party knows that I take the food I serve seriously, buying the best ingredients possible and making much of the food from scratch myself. This is definitely not the cheapest way to do things, but it is how I do things. For the last 3 years [...]

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Team TailgateJoe Wins 1st Place at Great Hot Dog Cookoff 2012

July 24, 2012

This past Saturday, Team TailgateJoe led by the tandem of Joe and Chef Sal, along with help from Joe G, took 1st place in Top Dog Audience Voting, as a majority of the over 600 attendees felt that our “Nick Mangold Over The Line Dog” was the best in a field of 24 chefs. Here [...]

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Team TailgateJoe competing in 2012 Great Hot Dog Cookoff

July 11, 2012

It’s the summer, which for the TailgateJoe crew means a few months to get out of the kitchen and fire up the grill to test new recipes and ideas for next season. It also means it’s time for Joe and Sal to take their hot dog kung fu to Brooklyn to show everyone what time [...]

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Bacon Sausage Bites, Sweet and Spicy

January 12, 2012

Right now there is a recipe making the rounds on the bbq/smoking message boards that people are calling “pork shots” or “pork candy.” It basically consists of taking a slice of sausage, like kielbasa, and wrapping a strip of thick bacon around it to form a little pork cup and then filling it with some [...]

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Pulled Pork Sliders with Blue Cheese Slaw

December 20, 2011

Pulled pork Sliders with Blue Cheese Slaw
Ok, I am not gonna lie to you, to get the absolute best pulled pork you need a smoker, using charcoal and wood. Other than the obvious smoke flavor the wood imparts during the long process, there is science behind the charcoal being best suited for low and slow [...]

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