We often think of tailgating happening in and around big NFL stadiums. And even in college towns. But can you tailgate in small towns? Well, of course! Pick an event, be it a church event, small town parade or even a cub scout jamboree and set up your equpment. Here are a couple of recipes that seem perfect for a small town tailgate.
Kentucky Glazed Canadian Bacon
- 3 pounds Canadian bacon
- ½ cup light brown sugar
- 1 Tablespoon flour
- ½ teaspoon dry mustard
- Dash of ground cloves
- 2 Tablespoons water
- Preheat oven to 350 degrees.
- Remove the casing from the bacon if necessary.
- Place the bacon in a baking pan and bake uncovered for 1½ hours.
- Combine the brown sugar, flour, mustard and cloves.
- Mix well and stir in the 2 tablespoons of water.
- Brush ½ of the mixture over bacon and bake for 10 more minutes.
- Brush the bacon with the remaining glaze and then bake an additional 5 minutes.
Top Sirloin with Grilled Mushrooms
- 4 Omaha Steaks Top Sirloin Steaks
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 teaspoon freshly grated orange zest
- 4 tablespoons chopped fresh flat-leaf parsley
- Salt and pepper
- 4 large Portobello mushroom caps
- Place the steak in a large resealable plastic bag along with the oil, vinegar, orange zest, and 1 tablespoon of the parsley.
- Seal the bag and push the steak around to coat well, Refrigerate 1 hour.
- Preheat and oil the grill.
- Remove the steak and marinade from the refrigerator and bring to room temperature.
- Remove the steak from the bag and season with salt and pepper to taste.
- Place the mushroom caps into plastic bag.
- Seal the bag and push the mushrooms around to coat with marinade.
- Remove them from the bag and season with salt and pepper to taste.
- Discard plastic bag.
- Grill the steak over direct medium-high heat about 10 minutes on each side for medium-rare or 12 minutes on each side for medium.
- Grill the mushrooms at the same time, top side down, on the edge of direct heat.
- Flip the mushrooms when you flip the steak and grill about 8 minutes longer, or until just beginning to char.
- Remove from the grill. Remove the steak from the grill and let rest 5 minutes.
- Slice the steak and mushrooms into strips and arrange on a platter.
- Sprinkle with the remaining parsley and serve.