Tailgating/Homegating Recipes

 Tailgating & Homegating

for Your College Gameday

“In the parking lot, on the road, on the patio, and in the living room!”

Gameday Food & Beverage

Sponsored By The Award Winning Hot Sauce


Visit All Spice Café on Twitter @AllSpiceCafe

Check out the website here: ALL SPICE CAFE 



Dedicated to all programs with a “PUFF” schedule………..

Spicy Chicken Puff Pastry Appetizer

allspicechicken02 allspicechicken03 allspicechicken04 allspicechicken06 allspicechicken07


• 3 chicken thighs or 2 chicken breasts; or pull equivalent from a roasted whole bird
• 2 stalks of celery, fine dice
• 2 ½ tbsp
Chipotle Garlic Sauce
• 2 oz. pepper jack cheese, shredded
• 3 oz. Portobello mushrooms, medium dice
• 1 tbsp butter
• 1 egg, whisked
• 1 sheet of pull pastry
• salt and pepper to taste


1. Grill chicken until fully cooked. Shred chicken to small pieces.
2. Dice mushrooms and sauté in pan with butter, then set aside.
3. In a mixing bowl, mix shredded chicken, diced celery, hot sauce, pepper jack cheese, sautéed mushrooms, and season with salt and pepper.

4. Cut full sheet of puff pastry in half. Fill 1/2 with filling, leaving a small border.

5. Brush the edges of the pastry with the whisked egg.
Fold puff pastry over and press with a fork sealing all the edges. Place on a large greased pc. of tinfoil
6. Brush the tops of the puff pastry with the egg mixture.
7. Slice one to two vents holes on top of the pastry.
8. Preheat oven / grill to 450F, and bake for 10-15 minutes until golden brown color on top.









(No corn in this one. But this may ease the nerves of those believing Coach Harbaugh is on the hot seat this weekend)




  • 6 tbsp butter

  • 2 medium sweet onions – chopped coarsely

  • .5 to .75 Lbs of 85-15 ground beef

  • .5 Tbsp Salt

  • .5 Tbsp of fresh cracked pepper

  • .5 Tbsp onion powder

  • .5 Tbsp garlic powder

  • .25 Tbsp paprika

  • 2 burger buns

  • 1/3 cup blue cheese – crumbled

  • 2 tbsp AllSpice Cafe Chipotle Garlic

  • 2 lettuce leaves




These burgers can be done on a grill, or if you want more of a crust - in a cast iron pan:

  1. Heat your grill or a grill pan over medium-heat heat.

  2. Heat a pan over medium heat. Add 3 tablespoons butter. Add onions and cook to a caramelized color.

  3. To a medium mixing bowl add ground beef, salt, pepper, garlic & onion powder, & paprika. Mix meat and spices well. Add 3 tbsp of melted butter to the meat. (Butter makes a better burger). Remix the mixture.

  4. Grill / pan fry the burgers for 4 min, turning once, until medium in the center (slightly pink). Remove burgers from heat, add crumbled blue cheese and let rest 3 minutes on a cutting board.

  5. Heat your buns to a slight crisp on the grill / oven

  6. To assemble the burger, place one piece of lettuce on the bottom bun. Put burger on the lettuce

  7. Top generously with caramelized onions.

  8. Coat the cut side of the top bun with the mayo and chipotle and place on top of the burger. Serve immediately.


At least 3 napkins needed!!!












For Catfish Hot-Shots Marinade:




  • 2-3 Oz. Portions of US Farm Raised Catfish (cut width-wise)
  • 1 tsp – salt and pepper (adjust to liking)
  • 1 tsp. – mustard powder
  • 1 tsp. – paprika powder
  • 1 tsp. – red vinegar
  • 2 tbsp – chili garlic sauce
  • 2 French / Italian Long Rolls




  • Portion catfish
  • Mix all other ingredients in a wide non-reactive bowl
  • Mix catfish gently in marinade
  • Marinade catfish in fridge for 2 hours


For Batter:


  • 4 tbsp – Flour
  • 4 tbsp – corn flour
  • 1 tbsp salt
  • 1 tbsp – baking powder
  • 1 tbsp – pepper
  • 1 tsp paprika
  • 2 tbsp – chili sauce
  • 1 cup of cold milk (adjust thickness appropriately)


For Coating:


  • 1 Cup Flour
  • 1 Tablespoon Baking Powder




  • Portion catfish
  • Mix batter
  • Mix coating
  • Dip catfish portions in coating, then batter
  • Drip excess batter, then place on a baking sheet
  • Heat 20 oz.of Canola/Veggie Oil to 375 degrees in a deep pot.
  • Fry each piece to crispy medium brown
  • (a few pieces at a time, do not overcrowd the pot)
  • Drain each piece on paper towels.


For Remoulade:


  • 1/2 c mayo
  • 1/2 cup sour cream
  • 2 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 tbsp. honey
  • 1 tbsp. horseradish
  • 2 tbsp. Dijon mustard
  • 1 tsp. Louisiana hot sauce
  • 1 tsp. Cajun seasoning



  • Mix ingredients in a small bowl, and refrigerate.



  • Toast long rolls to light brown (I like light toasting so bread doesn’t absorb remoulade)
  • Smother both top and bottom of roll with remoulade
  • Assemble several pieces of catfish end to end.
  • Add lettuce and tomato as you wish




Splendidly topped with Gordo’s Cheese’n Chipotle

sj cheese 3 cheese-n-chipotle


  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 1 cup – chopped Cremini /Button mushrooms chopped coarsly
  • 1 medium onion – coarsely chopped
  • 8 ounces fresh tomato sauce
  • (make own: plum tomatoes in a can, tomato paste, s&p, italian seasoning)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Freshly ground black pepper, to taste
  • Crusty buns



  1. Use a large deep pan/Dutch Oven over medium heat.

  2. Add a few oz. of olive oil, and saute the onions and garlic for 3 minute to light golden brown. Remove from pan.

  3. Add ground beef, and pat down as flat as possible; let it cook and crisp up (dk. brown), then flip whole, and let it brown identically.

  4. Drain the fat, then break the beef apart into small chunks.

  5. In a bowl, stir together tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt and black pepper to taste.

  6. Lower heat to med-low, then add mixture to the meat, and continually stir and simmer for a 15 minutes.

  7. While finishing the sloppy joe mixture, heat 1.5 cups of Gordo’s Cheese n Chipotle in the microwave for 1 min.

  8. Serve Slippy Joe mixture topped with the Gordo’s on crusty rolls.

    Best devoured with a cold cerveza.

WEEK TEN – Nov. 3


(featured in DRAFT MAGAZINE)

rec 1 tg shrimp pic



  • 3-4 Lb Shrimp (Large 21 to 30 or Medium 31 to 35 per Lb.)
  • 2 Tbsp Spice (combination of 2 parts garlic,  paprika, S&P, & 1 part chili powder & onion powder)
  • 2 Cups Unsalted Butter
  • 4 Cloves Finely Chopped Garlic
  • 6 oz Beer (Use a good hearty Ale)
  • 1/3-Cup Worcestershire Sauce
  • 1-Tsp Fresh Lemon Zest
  • 1 Fresh Lemon Halved
  • 2 French Stick/French / Italian Loaves



  • Remove shells from shrimp and deveine
  • Season Shrimp with 1 Tbsp of BBQ Spice, set aside
  • Melt 1 Cup of Butter in a large deep skillet/cast iron pan on medium
  • Add garlic and sauté another 1 minute
  • Add beer, Worcestershire sauce, remainder of spice, lemon zest and lemon juice, and stir
  • Cook mixture until it slightly reduces (add cold butter to thicken as needed)
  • Add shrimp to mixture, and cook for 3 minutes until shrimp are cooked and sauce thickens, flipping once

Serve hot from the pan with plenty of crusty bread. Dip away!

(Please note: Dependant on pan depth and size, feel free to split up the recipe proportionately in 2 servings)


WEEK Nine – Oct. 25

Bacon and Garlic Crouton Stuffed Catfish

stuffed cfish

Feeds 6

We’re serving up some good ol’ Southern hospitality with our comforting Catfish with Bacon Stuffing recipe that’ll give you a genuine taste of the south in every bite.


  • 8 Tbsp butter (melt 4 in the microwave)
  • 3/4 cup chopped red onion
  • 2 Tbsp Finely Chopped Garlic
  • salt and pepper to taste
  • 1/2 cup Crushed Garlic Croutons (purchase by the bag)
  • 6 slices bacon – fried and finely chopped
  • 40 oz. (approx. 6-7 fillets) of U.S. farm-raised catfish
  • 1 Lemon – halved
  • 1/4 Cup – Chopped Chives



  1. Preheat grill or oven to 325 F
  2. In a large frying pan, melt 4 tbsp of butter over medium.
  3. Add chopped red onion, chopped garlic, cook for 3 minutes or until softened
  4. Add bacon and crushed garlic croutons, and stir continuously for 2 minuted
  5. Lay fillets out on a sheet of waxed paper, season with salt and pepper.
  6. Spoon mixture generously on each fillet.
  7. Drip melted butter lightly over each fillet.
  8. Roll each fillet up (hint – close the open end with a toothpick)
  9. Season again with salt and pepper
  10. Bake the casserole dish uncovered for 1/2 hour.
  11. Remove, and squeeze lemon juice lightly over each fillet
  12. Sprinkle chopped chives over each to finish

There’s a healthy and delicious game day entree.



Blacktop Cheesy Potato Casserole

Blacktop Casserole pic cheese-dip-original

This recipe, stolen from my Mom and re-engineered..It’s damn simple, and damn good, damn cheesy, and damn convenient to make the day before your tailgate or homegate.

Feeds: approx. 6-8


  • 2 Pkgs. Frozen Hash browns (Shredded Potatoes)
  • 2 Cans Cream of Celery Soup (no water added)
  • 1 Large Tub of Sour Cream
  • 8 oz. Gordo’s Cheese Dip
  • 3 Green Onions
  • Salt, Pepper, Garlic and Onion Powder to taste
  • 1  Bag Grated Cheddar Cheese (or grate your own)



  •  Grease a large casserole plate / pan with butter.
  • In a large bowl, mix shredded potatoes, soup, green onions, Gordo’s Cheese Dip, sour cream, and 75% of the cheese.
  • Add Salt, Pepper, Garlic and Onion Powder to taste. Then mix very well.
  • Pour into greased pan.  Spread evenly. Sprinkle remaining cheddar evenly on top.
  • Bake at 350 for 1 hour and 15 min. – oven or grill

(Best done the night before a game, and heated up on the grill morning after)


WEEK Eight – Oct. 20


(featuring Coca Cola Marinated Chicken)

best pic y'allcoke canqueso-dip-yellow

Gridiron Chef Note:

This recipe celebrated the grand opening of The Palace in Dallas AKA  the Y’all Mahal. Enjoy!


  • 2 cans of Coca Cola (at least 20 oz.)

  • 2 x 3 oz. chicken thighs, deboned, skin removed, grilled/broiled and shredded

  • 1/3 cup Mexican seasoning (recipe idea below)

  • 6 oz. water

  • 2 cups shredded cheddar (Jalapeno or Pepper Jack)

  • 3/4 cup red pepper (roasted in oven, skin removed, then finely diced)

  • 1/2 cup jalapenos (roasted, skins removed, cleaned, then diced)

  • 1/2 cup corn (1 cob husked, grilled, and cut from the cob if you can; or store bought will do)

  • 1.5 scallions, chopped fine

  • 1 tsp liquid smoke

  • 1 Tbsp All Spice Chipotle Garlic Sauce

  • 1/2 cup canned black beans

  • 1 egg

  • 1 pkg. of egg roll wrappers

  • Canola/Vegetable oil, for frying

Use your favorite Mexican Seasoning, or…..Make some:

– any combination of white / black pepper, pepper flakes, cumin, oregano chili powder, sea salt, onion powder, (smoked) paprika


  • Marinate the chicken thighs in the Coca Cola (6-8 hours).

  • Remove chicken from marinade, and pat dry.

  • Prepare grill or oven, pre heat to 350 degrees.

  • Grill or broil the chicken to 165 degrees, then let sit for 30 min

  • Shred chicken thighs

  • Preheat a pan on medium.

  • To the pan, add the Mexican seasoning, and toast seasoning on medium heat for 2 minutes

  • Add the chicken, 3 oz of water, and cook until the liquid thickens and gets absorbed into the chicken. Set aside.

  • In a large bowl, combine the cheese, All Spice Chipotle Garlic sauce, roasted red peppers and jalapenos with liquid smoke and mix well.

  • Stir in in corn, scallions, beans, and chicken mixture. Combine well and set aside.

  • Preheat a pot/Dutch Oven with the oil – until temperature reaches 350

  • Whisk together the egg and remaining water and set aside.

  • Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture.

  • If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle.

  • Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape.

  • Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture.

  • After ends are turned in, roll up and seal.

  • Deep-fry the Roll Eggs in oil (pot or preferred Dutch Oven) heated to 375 degrees F until they float.

  • Remove and drain, and remember to cool for several minutes before serving.

Serve with Gordo’s Queso or Cheese and Salsa Dip


WEEK Seven – Oct. 13

Coffee Rubbed – Coca Cola Slowly Braised Cooked Brisket

cc cof bb coke can


5 Lbs. (approx) pounds of brisket


  • .25 Cup Dark Coffee Grounds (no Instant)
  • 1 tsp mustard powder
  • 1.5 tsp chili powder
  • 1.5 tsp paprika
  • 2 tsp salt
  • 1 tsp freshly ground pepper



  • 3 Tbsp Olive Oil
  • 2 cans of  Coca-Cola
  • .75  cup tomato sauce (no flavored sauces)
  • .75 cup Dry Red Wine
  • 8 cloves of garlic, smashed
  • 3 sprigs of fresh thyme
  • 3 medium onions (or equivalent), sliced into ½ rings
  • 2 cups beef broth



  • Heat oven or grill to 300 degrees.
  • Season both sides of the brisket with the rub
  • Let rest for 15 min. Bringing it  to room temperature.
  • In a dutch oven (or equivalent) on medium, heat olive oil.
  • Brown the brisket for 5 minutes per side.
  • Remove the brisket and let rest
  • With remaining oil and brisket juices in pan add the onion, garlic and thyme
  • Stir for 10 minutes until onion is translucent
  • Add Coca-Cola, tomato sauce and red wine, and heat for 5 minutes.
  • Add the brisket, fat side up.
  • Cook the brisket for 6-8 hours at a consistent temperature.
  • When ready, brisket should be pull apart tender (cook additional 1 hr. If needed)
  • Remove brisket and let rest. After 15 minutes, serve as you prefer.
  • Serve with the remaining veg and Coca Cola Braising liquid as a finishing sauce

Note: Any leftover brisket – chopped coursely, makes a delicious hash


WEEK SIX – Oct. 6

Bacon Cheeseburger Puffies

Featuring Gordo’s Delicious Cheese Dip


BCH PUFFIES  IMG_0164 cheese-dip-original


  • 4 slices bacon
  • 1/2 Onion, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 1 tube refrigerated biscuit dough
  • 2 dill or sweet pickles, chopped
  • 1 c. Cheddar, shredded
  • yellow ballpark mustard
  • 4 tbsp. butter, melted
  • sesame seeds
  • Your favorite burger condiments for serving



  • Preheat oven or grill to 375°.
  • Open biscuit tube, separate to individual pieces and set aside
  • On a baking sheet or griddle, wipe with a little bit of butter.
  • In a large pan, cook bacon over medium heat until slightly crispy.
  • Remove bacon strips – leave bacon dripping in the skillet.
  • Chop bacon.
  • Add onion and cook until translucent. The. stir in garlic and cook until soft.
  • Add ground beef and cook on medium until thoroughly cooked.
  • Drain fat.
  • Flatten each biscuit round to about 1/4”.
  • Place 1 full tablespoon on each dough piece with ground beef
  • Add pickles, a little mustard, chopped bacon
  • Add 1 tbsp. of Gordo’s Cheese Dip to each puffie
  • Then bring edges together in the center, pinch to create a ball, a give a slight twist
  • Turn each puffie over on your sheet, pinch side down
  • Brush each puffie with a dab of melted butter, lightly sprinkle with sesame seeds
  • On the grill (lid down) or oven, bake until puffies for approx. 18-20 minutes – should be finished when light golden brown)
  • Serve with your favorite burger condiments(Hint: Great to dip into Gordo’s Hot)

More cheese makes for a better tailgate lot!!!

Gridiron Chef’s best 1 hand apps.

A hot cheesy Puffie in one to accommodate a cold bevie in the other.



WEEK Five – Sept. 29




sweet n sour fish tacos us-farm-raised-catfish  


  • 2 – 2.5 lbs US Farm Raised Catfish fillets (skin on)
  • 2 eggs, whisked
  • 2 cups + 1 Tbsp of flour
  • 4 tablespoons canola oil
  • Salt and Pepper to your liking
  • 3 tablespoons soy sauce
  • 1⁄2 cup  apple cider vinegar
  • 1⁄4 water
  • 1⁄2 cup  brown sugar
  • 1 large chopped Spanish onion
  • 6 tablespoons minced garlic
  • 1⁄2 cup  ginger, julienned
  • 1⁄2 cup  red bell pepper
  • 1 cup orange and yellow pepper
  • 1 cup  chopped green onion
  • 1 Pkg or flour or corn tortillas


Chipotle Cream

  • 2 cups whole sour cream
  • 4 Tbsp All Spice Cafe Chipotle Garlic Hot Sauce
  • 2 Tbsp Mayo
  • Juice from ½ a lime

Make ahead -combine all in a bowl, and mix well. Refridgerate.


Buy store-bought stand up taco shells, or purchase flour or corn tortillas. Older tortillas tend to crisp up more readily.  If using newer tortillas, let them dry out on the counter for a bit before putting them in the oven. Give them a light coating of canola/vegetable oil. Place them on the oven racks – spread out – so they evenly will drape down (see picture). Sides will eventually droop. Should take 10-12 minutes at 375F. Use your own judgement!

shells in oven




  1. After cleaning fillets, pat the catfish dry
  2. Season catfish with salt and pepper
  3. Dip in egg mixture, cover in flour (shake off excess)
  4. Place all fillets in a baking sheet
  5. In a medium skillet (or dbl tin pan on the grill), heat the oil on medium
  6. Fry the fish (skin side down) until brown.
  7. Remove the fish from the pan and set aside on baking sheet

(do not overcrowd pan, fry in as many batches as needed, replenishing and reheating each time )

  1. In the same skillet, sauté the garlic onion – lightly caramelized.
  2. Season with salt and pepper
  3. Stir in ginger, scallions, peppers, and green onion
  4. Continually stir until softened
  5. Then add soy sauce, vinegar, water and sugar. Again, season to taste.
  6. When the mixture boils, add 1 tbsp of flour (to thicken)
  7. Add the catfish fillets, and lightly baste the fish with the pan liquid
  8. Cover the skillet and simmer for 5 minutes.
  9. Assemble stand-up taco shells
  10. Add broken pieces of catfish, and pepper mixture in sauce
  11. Finish with a dollop of Chipotle Cream
  12. Enjoy on gameday!


aka Roasted Buffalo Chicken Dip

rec 8 chicken boo pic


This chicken dip is named after the 6’ cartoon chicken from Animaniacs.  This appetizer is easy, and is a guaranteed winner. “Chicken Boo” is the essence of the traditional Buffalo wings in dip form.


  • 16 oz. Boneless Chicken Thighs/Breasts
  • (Better yet: I like to rub down a whole roaster/fryer with some rub, and roast in the oven, or grill to 165 degrees; let cool and pull the chicken apart and shred)
  • 4 tbs. Melted Butter
  • 6 oz. Crumbled Blue Cheese (OPTIONAL)
  • 12oz. Shredded Old Cheddar Cheese
  • 10 oz. Ranch Dressing (gourmet preferred)
  • 8 oz.Wing Sauce (Best Bet: All Spice Cafe Cayenne Habanero)
  • Salt & Pepper  to taste
  • A selection of warmed pita wedges, warmed soft tortillas, or crispy tortilla scoops for dipping.
  • 9”x12”Tin Pan and Tin Foil



  1. Wash chicken. Season chicken with sea salt and black pepper. Bake until 160 degrees
  2. Let chicken rest, the shred chicken by hand
  3. In tin pan, add chicken, blue cheese, ranch dressing, Franks Red Hot, melted butter, and ½ cheddar cheese. Mix well. Spread evenly around the pan. Top the mixture with the remaining cheddar.
  4. Cover with tin foil, and bake off heat on a covered grill for a minimum 30 minutes.
  5. 10 minutes before Chicken Boo is done, warm pitas or tortillas in tinfoil, on grill /oven
  6. Serve hot with warm pita wedges or warm and/or tortilla scoops


WEEK FOUR – Sept. 22

Gridiron Chef’s Spicy Honey Lime Marinated Shrimp

spicy honey lime shrimp


  • 12 large shrimp (21/25 count), peeled and deveined
  • 1 medium green onion, finely diced (reserve 1/2 to finish dish)
  • Juice of 2 limes
  • 2 Tbsp fresh cilantro, chopped
  • 1 Tbsp All Spice Cafe Cayenne Habanero Sauce
  • 2 Tbsp Honey 
  • 2 tsp Thai chili flakes
  • Salt and pepper to taste
  • 2 Tbsp peanut oil (15ml)
  • 2 Tbsp vegetable/canola oil (15ml) 
  • 1 FRENCH STICK or Crusty Loaf of Bread


  • Clean the shrimp (shell and spine removed if bought shell-on)
  • Place the cleaned shrimp in a large bowl. 
  • In a separate bowl mix shallots, lime juice, cilantro, honey, All Spice Cafe hotsauce
  • and peanut oil, mix well
  • Combine both the shrimp and the marinade in a ZIPLOC bag.
  • Marinate for 45 min to 1 hour
  • Remove from fridge, pour the mixture into a bowl.
  • Remove shrimp to a plate.
  • Boil the marinade in small saucepan. Once to a boil, reduce to low for 10 min. Then remove.
  • Let cool 10 minutes.
  • Season the shrimp with a small amount of salt and pepper.
  • In a cast iron pan, heat the oil on medium heat.
  • Add the shrimp, cook 45 sec per side.
  • The add the boiled marinade to the pan and cook 2 minutes.
  • Best served for tailgating in a small tinfoil panGarnish with reaining green onions
  • Garnish with remaining green onions
  • Serve with crusty bread for dipping


Gridiron Chef’s Coca-Cola Brined

Sweet’n’Spicy Whole Chicken

Coke Marinated Whole Chicken



  • 2 cups Coke
  • 3/4 cup dark brown. sugar

  • 2/3 cup tomato paste

  • 5 garlic cloves, crushed

  • 1/2 Cup Chipotle Garlic All Spice Cafe Hot Sauce

  • 1 tablespoon paprika

  • 1 teaspoon salt and pepper


  • Combine Coke, brown sugar, tomato paste, garlic, hot sauce, paprika, and salt in a medium pot over medium heat.

  • Bring to a boil, then reduce to low.

  • Let simmer 15 minutes, stirring continually



  • 2 cups (16-oz) Coke

  • 1/3 cup soy sauce

  • 2 Tbsp finely chopped garlic

  • 1/2 cup brown sugar

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp lime juice

  • 1 Lg. Roaster Chicken


  • Mix all ingredients in large bowl.

  • Place chicken in a large gallon sized Ziploc bag.

  • Pour marinade over the chicken. Burp the bag of excess air. Put bag into a large bowl or container (safe from spills)

  • Marinate in fridge overnight. Next morning, shake up and turn the bag for another 4-6 hours.

  • Remove chicken from marinade, pat down the chicken. Discard the marinade.

  • Grill – off heat (use hardwood charcoal), or roast – either at 350 degrees.

  • When the bird reaches 150 degree internal temperature, baste it with the sauce.

  • Remove the bird at 165 degree internal temperature, and wrap in tinfoil.

  • Let rest for 20 minutes.

  • Disassemble the bird to your liking, and use remaining sauce to your liking.

WEEK THREE – Sept. 15

flank fave[685]

Gridiron Chef’s  Blacktop Marinated Flank

Gridiron Chef Note: This marinated steak has won me numerous awards, and was the featured recipe at the College Football Hall of Fame Induction Dinner. Simply….winner, winner, marinated steak dinner!

Per Piece of Flank – approx. 1.5 to 2 Lbs. – serves 4-5

Preparation Day Before: 

With a sharp knife, score each side of flank 1cm deep

In a Ziploc freezer bag, add:      ​

  • 6 oz. of Soy Sauce     ​
  • 6 oz. of Canadian/California Sherry (not Cooking Sherry) ​      ​
  • 6 chopped cloves of garlic ​      ​
  • Roll meat and add to bag of marinade; Burp air out, then seal bag tight      ​
  • Refrigerate overnight; Flip bag in the morning
  • Bring to room temp 1/2 hour before cooking

Serving Day:

  • Heat your Grill to 400 degrees
  • Remove and completely drain meat from bag, to a clean cutting board
  • Pour marinade into a small pot and bring to a boil, then reduce to medium for 5 minutes
  • Grill flank to medium rare (135-140 F degrees maximum, flipping once only)
  • While grilling, brush flank with small portions of boiled marinade
  • When cooked to temperature, take meat from grill to a cutting board, cover with tin foil and let rest for 5 minutes
  • Cut into thin slices against the grain as shown above, then drizzle marinade overtop

*Spice the marinade up by cutting up some chopped portobello mushrooms and throwing them in when boiling.

All Spice Cafe Chipotle Cheddar Twice Baked Potatoes

ch ch 2x baked potato

Gridiron Chef Note: This is a great right of center baked potato recipe. The Chipotle Garlic Sauce combined with some old cheddar is the star of the show. Hint: Bake, cut and gut potatoes in advance, refill potatoes and reheat on site at the stadium.

These potatoes are the new favorite, and most requested item at All Spice Cafe events.


● 4 large russet potatoes

● 2 tbsp diced chives

● 2 tbsp diced green onions

● 1/2 stick butter

● 1/4 – 1/2 cup of milk

● 1 – 8 oz package of shredded cheddar cheese

● 2 tbsp All Spice Cafe Chipotle Garlic Hot Sauce

● salt and pepper to taste (Idea: add chopped bacon as an additional topping)


● Bake potatoes, cut in half lengthwise.

● Scoop potatoes into a mixing bowl.

● Add milk, butter, Chipotle Garlic Sauce, salt and pepper.

● Mash potatoes.

● Add green onions, chives and cheddar cheese.

● Mix well and stiff back into the potato skin halves.

● Finish cooking on a couple of shelves below the broiler, or on a closed high heat grill (off heat), until the tops are golden brown.

WEEK TWO – Sept. 8

“Bourbonized” 3 Meat Baked Beans

bourbonized 3 meat[683]

Gridiron Chef Note: Bourbon combined with bacon and brown sugar can be added to shoe leather and it’d taste brilliant. With these beans, a little bit of  heaven. This is an easy but hearty gameday staple


*½  pound Ground Beef, cooked (do not drain)

*½  pound Bacon, cooked (cut to small chunks)

*½  pound Kielbasa (cut into small chunks)

*½  Cup  Chopped Finely Spanish Onion

*1/2 Cup Bourbon (Jim, Jack, Wild Turkey…)

*40 oz.  Beans (I like mix of traditional Pork’n’Beans, and Black-Eyed Peas)

*3  Tbsp Molasses

*1/3 Cup Ketchup (If you can find a chipotle ketchup, do so)

*½  Cup Dk. Brown Sugar

*2  Tbsp  Worcestershire Sauce

*2  Tbsp Whole Grain Mustard

*1/2 Cup Bourbon (Jim, Wild Turkey…) (adjust condiments and sugar to taste)


On Medium Heat, in a pan…

  • ​Cook Ground Beef…remove to a bowl
  • ​Pan Fry Bacon…remove to a paper towel (reserve fat)


On Medium Heat, in a Dutch Oven…

  • ​Add bacon fat
  • ​Add onion, and fry in bacon fat until translucent and light brown
  • Add bourbon, and reduce by half    ​
  • Add Kielbasa, reserved bacon, reserved ground beef and stir rigorously ·​
  • ​Add remaining ingredients (Molasses, Ketchup, Worcestershire, Grain Mustard, Brown Sugar     ​
  • Mix well     ​
  • Remain cooking on a stovetop, or grill for 30 minutes, stirring every 5 minutes



Gridiron Chef’s Chilli, Cheese and Salsa 

– ​“World’s Easiest Game day Appetizer”

chili cheese salsa 3[682]

Gridiron Chef Note: This world’s easiest gameday app is dedicated to all football programs who commence their season with one of two cakewalk beat downs. Easy games deserve easy apps.


  • Chili – 4 cans of meat/beans (prefer 2 cans of meat chili and 2 of beans chili)
  • Cream cheese – 500 Grams (2 bricks/2 tubs)
  • Salsa – 1 small jar (medium heat)
  • Chili powder – 1 TBSP
  • 2 Tbsp – All Spice Cafe Cayenne Habanero Sauce
  • Salt and pepper
  • Cheese – 1 medium bag of Tex Mex / Monterey jack
  • Soft / crispy tortillas – serve in warm tortillas or use tortilla scoops to dip
  • 1 medium tinfoil pan, aluminum foil


  • Cut Cream Cheese into small cubes, & microwave in a bowl to soften ( 45 sec.)
  • In a large bowl, mix chilli, cream cheese, salsa and spices and All Spice Sauce together until consistent throughout
  • Sprinkle Tex-Mex on top of mixture
  • Lightly cover with tin foil
  • @ 350 degrees, heat on a grill – off-heat, or oven approx. 20 minutes
  • Remove foil
  • Serve hot with soft and or crispy tortillas

Hint: Cut some pita bread pieces into medium size wedges, crisp up in tin foil on the grill