Iron Bowl Tailgate Recipes That Will Knock Your Boots Off

If you’re anything like me, one of your favorite parts about game days is the tailgate food. It’s almost impossible to pass up.

As a senior at Auburn, you could say I’m basically a professional at tailgating. Over the years, I have acquired a specific taste for the most delicious tent foods, and I think everyone deserves a chance to indulge on game day Saturdays.

1. War Eagle ‘Wiches

Finger food is perfect for tailgates and these sliders are good— like Guy Fieri good. Skip the pre-made subs at the grocery store and make these instead. You’ll be the fan favorite at the tent.

Here’s what you'll need:

12 count of Hawaiian sweet rolls

¾ lb. of thinly sliced roast beef

Shredded cheese: Mozzarella, pepper jack, and cheddar

3 tbsp of creamy horseradish sauce

6 tbsp of butter

1 tbsp Worcestershire sauce

1 tbsp poppy seeds

Spices: Dried mustard, garlic powder, and onion powder

Instructions:

1. Slice the rolls: Use a long, serrated knife to cut the Hawaiian rolls in even halves. You'll find that they split much more easily if you don't separate the rolls first. Also, I usually slice in about 1-2 inches on each side, which works as a guide to make it much easier to slice evenly across.

2. Spread with horseradish sauce: Use about half of the horseradish sauce and spread on the bottom layer of rolls so there is a little bit on each slider.

3. Layer the filling: Make a layer of roast beef over the rolls, sort of folding and scrunching it together rather than laying it flat. Sprinkle all three kinds of cheese evenly over the roast beef, then spread the remaining horseradish sauce on the cut side of the top layer of rolls and lay them on top.

4. Make the sauce: In a small bowl combine melted butter with the Worcestershire sauce, garlic powder, onion powder, and dry mustard. Drizzle this evenly over the top of the rolls, then sprinkle them with the poppy seeds.

5. Marinate: Let the sliders sit for at least 4 hours in the fridge. The sliders will soak up some of the liquid during this time, which helps them be less greasy when they are baked. You can even leave them overnight, which makes these great for parties since they are preassembled.

6. Bake: Preheat your oven to 350 degrees Fahrenheit. Then place the sliders into the oven for 20-30 minutes until the cheese is melted and the buns are toasty on top. Be sure to check the sliders partway through the cooking time and cover with foil to prevent from too much browning, if needed.

7. Slice and serve: Once hot and melty, slice between each roll to separate the sliders, then serve warm with a spatula.

Recipe from https://houseofnasheats.com/roast-beef-sliders/.

2. Tiger Bites

A bite-sized piece of heaven. These mac and cheese bites will have you winning, even if our football team isn’t. They’re simple to make and mess-free at the tailgate.

Here’s what you'll need:

12 oz. elbow macaroni (you may have a little leftover)

5 oz. of garlic and herb cheese (Boursin, Alouette, or even herbed cream cheese works, any soft spreadable herb cheese)

2 1/2 cups shredded sharp cheddar cheese

2 tbsp. cold unsalted butter

2 large eggs

3/4 cups milk

1/4 cup sour cream

Pinch of salt and pepper, to taste

For the crust:

2 cups crushed Ritz Crackers

6 tbsp. butter melted

1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and spray 2 mini muffin tins with non-stick cooking spray.

2. Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed (crust should come up a little on the sides).

3. Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and is well combined.

4. Spoon about 1-2 tsp. of the mixture into each tin over the prepared crust. Bake for 12-14 minutes. Remove from the oven and let sit for at least 10 minutes, if you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm and enjoy!

 Recipe from https://www.oldhousetonewhome.net/mini-macaroni-and-cheese-bites-a-basketball-party/.

3. Glory, Glory Dip

If you take away anything from this article, it should be this recipe. This hot queso dip originated at my parents' tailgate, and disappears in an instant! It’s perfect for chilly weather at the Iron Bowl, and serves many people. Before you know it, you will have eaten an entire crockpot alone.

Here’s what you'll need:

32 oz. Velveeta cheese

2 cans of Hormel chili

2 cans of Rotel

Instructions:

1. Turn Crockpot on “low setting.”

2. Slice Velveeta cheese and place in a heated crockpot.

3. Add Rotel and mix with Velveeta.

4. Once the cheese is melted, add both cans of chili.

5. Stir all together and serve warm with Fritos scoops or your choice of tortilla chip.

 Recipe from my mom!

These are just a few of the best recipes to use for your Iron Bowl tailgate. Serve these up to friends and family, and you will become a fan favorite!

Be well, Auburn.