Kicking off "Tailgating 2.0" with a Porterhouse Steak Give Away from Grand Western Steaks!!

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Holy crap, one of these could feed your entire family!

HOLY CRAP that is a HUGE STEAK!!! That is what I said when I saw a picture of what Grand Western Steaks is going to give away to 2 lucky winners. As I’ve mentioned before in previous posts, Grand Western Steaks offers home delivery of high quality, sterling silver quality meat, right to your door. These 34 0z porterhouse steaks have been specialty cut for this giveaway, so you can see what it feels like to get some love from your favorite butcher!

This giveaway is helping me kick off my tailgating 2.0 series that will be featuring lots of great tailgating recipes from me, and some of my BBQ friends such as John Dawson from Patio Daddio BBQ, The Pork Barrel BBQ Boys, Chris from Nibble Me this,

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=”http://jackedupgrill.blogspot.com/”>Justin from Jacked Up Grills and former Miami Dolphins Great, John Offerdahl, the “Grid Iron Griller”.

How to enter the contest:

1) Leave a comment on my blog with your favorite tailgating recipe.

2) sign up for the Grand Western Steak “special offers” newsletter. (you can unsubscribe at any time)

That’s it! I will choose 2 winners based on your recipe/ and or tailgating ideas, and it will be featured on tailgating 2.o under the “featured news” section of my site. You will also get a 34 oz porterhouse steak delivered to your door! WOW, it is going to feel like Christmas at your house!! (Or Hannukah :) )

The contest runs until September 9th- I will announce the winners Friday morning! Good luck you all! :) I look forward to seeing your tailgating recipes!!!

caveman style grilled steak

This is “caveman style” grilled porterhouse. Steven Raichlen, the famous grill master, coined this term.

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30 Responses to Kicking off "Tailgating 2.0" with a Porterhouse Steak Give Away from Grand Western Steaks!!

  1. Arthur Aguirre September 6, 2011 at 8:34 am #

    Tailgating 2.0 recipe submission…

    Rib Eye Steaks w/ Chimichurri sauce

    Chimichurri sauce
    Ingredients:
    1 cup fresh parsley
    1 cup fresh cilantro
    1/4 cup oregano leaves
    4 cloves of garlic
    2 tablespoons chopped onion
    1/2 cup olive oil
    2 tablespoons red wine vinegar
    1 tablespoon lime juice
    Salt and red pepper flakes to taste

    Preparation:

    * In a food processor (or blender), pulse the garlic and onion until finely chopped.
    * Add the parsley, cilantro, oregano and pulse briefly, until finely chopped (not pureed).
    * Place the mixture in a bowl. Add the olive oil, lime juice, and vinegar, and mix well by hand.
    * Season with salt and red pepper flakes to taste.
    * Store in the refrigerator until ready to serve.

    Rib Eye Steak
    Ingredients:
    Garlic Pepper
    Seasoned salt
    Olive oil
    1″ Thick cut Rib Eye

    Preparation:

    * Prepare the grill for high heat direct grilling, at least 500 degrees.
    – Use the 2 zone method if using charcoal.
    – Turn all burners on high heat for gas grills.
    * Combine all ingredients together.
    * Sear the steak to develop a flavor crust, both sides for about 5 minutes each side.
    * Place the steak on the cool side of the 2 zone or turn off all but one burner on the gas grill and move steak to the side that is off.
    * The steak is done at medium rare to medium or at 135 degrees internal temp.
    * Let it rest for 5 minutes and serve with the chimichurri sauce.

  2. Kyle September 6, 2011 at 8:38 am #

    My favorite Tailgating grilling item is Grilled Wings, I’ve tried different options from time to time but I always fall back on something very similar to this: http://allrecipes.com/recipe/grill-master-chicken-wings/detail.aspx

  3. Big AL September 6, 2011 at 10:02 am #

    Tailgating 2.0 Recipe

    My tried and true favorite….ABT’s with pulled pork

    1 brick cream cheese, softened
    2 tbs Butchers BBQ Sauce or your favorite
    1 tbs Sriracha
    2 tbs Plowboys Yardbird or your favorite rub
    2 scallions, minces fine
    1/4 cup shredded jack cheese
    12 large jalapenos
    2+ cups leftover pulled pork
    2 rashers apple wood smoked bacon, regular cut

    Set up bbq grill or smoker for indirect heating. Tip…Place a foil pan below the grate where the peppers will cook. This will catch the dripping grease to aid in cleanup and prevent flare-ups during future cooks. Pre-heat temp to 250F.

    Mix cream cheese, bbq sauce, sriracha, scallions, jack cheese in a bowl and set aside. Halve the jalapenos lengthwise. Remove seeds and membrane with a spoon. Fill each pepper with pulled pork. Mound cream cheese mixture on top of pork, pushing down to secure. Wrap a entire slice of bacon around pepper starting a the small end. Push the ends of the bacon into the cream cheese to secure.

    Toss one chunk of apple wood on the smoker/grill. Place peppers over foil pan and smoke/roast for 1hr to 1 1/2 hours until bacon is crisp and peppers are tender.

    Sit back with a frosty cold beverage and watch the crowd devour these appetizers in seconds!

    Big AL

  4. Robyn September 6, 2011 at 10:10 am #

    this is making my mouth water!! YUM!!!

  5. Robyn September 6, 2011 at 10:10 am #

    Kyle, I love grilled wings too. They’re my favorite thing to make on the grill!! :)

  6. Elias September 6, 2011 at 12:38 pm #

    Oh MAN that steak looks good! I can’t wait to crank one of these out opening weekend! This will go great as I watch the pre-game coverage using The Tailgater from DISH. A self contained satellite dish that only weighs ten pounds and locates all the satellites by itself? Well, as a DISH customer/employee I’ve already ordered mine (go to http://goo.gl/vd4M4for details) and I can’t wait to put this thing into action in the parking lot of Mile High.

  7. Larry September 6, 2011 at 5:20 pm #

    That’s some awesome looking beef Robyn, but I really don’t have a favorite tailgating recipe to share – so next time you come up just bring a couple and we’ll grill em up down at the lake.

  8. Joe September 7, 2011 at 2:55 am #

    Tailgating 2.0 Recipe Submission

    Pimento Cheese Stuffed Burgers

    Ingredients
    •2 pounds ground chuck (not leaner than 80/20)
    •1 teaspoon freshly ground black pepper
    •1 1/3 cups prepared pimento cheese
    •Kosher salt
    •Hamburger buns, toasted (I like corn dusted Kaiser rolls)
    •Toppings: Sliced or mashed ripe avocado, chipotle mayonnaise, cooked bacon (crumbled or chopped), sliced red onion (as thick or thin as you prefer, I like thinly sliced)
    •Bottomings: Horseradish sauce, your favorite BBQ sauce

    Preparation
    •1. Combine ground beef and pepper in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; spoon 1 1/2 Tbsp. pimiento cheese in center of each of 4 patties. Top with remaining 4 patties; pressing edges to seal. Cover and chill at least 30 minutes. (Burgers can be made ahead the day before, which I recommend.) Sprinkle evenly with salt.
    •2. Grill, covered with grill lid, over medium-high heat (350° to 400°) for 7 to 8 minutes on each side or until beef is no longer pink.
    •3. Spread BBQ sauce and horseradish sauce on bottoms of hamburger rolls. Place cooked burgers on roll bottoms.
    •4. Top burgers with onion slices, avocado, cooked bacon and chipotle mayo. Place roll tops on burger.
    •5. Enjoy

    Pimento Cheese

    • 1-1/2 cups finely grated cheddar cheese (preferably extra-sharp)
    • 1/4 to 1/3 cup mayonnaise (Hellman’s)
    • 2 Tbsp. cream cheese, softened
    • 2 to 3 Tbsp. chopped/diced jarred pimentos, drained
    • 1/2 tsp. dry mustard (Coleman’s)
    • 1/8 cayenne pepper, to taste

    Mix all the ingredients together, either by hand or in a food processor.
    Place in the refrigerator to chill and allow the flavors to blend well until ready to use.

    Chipotle Mayonnaise
    • 1 cup mayonnaise
    • 2 chipotles in adobo sauce
    • 1 tablespoon adobo sauce
    • Juice of ½ lime
    • Salt and freshly ground black pepper

    Combine all ingredients in a food processor. Mix until smooth and well blended.

    Horseradish Sauce
    • 1 cup sour cream
    • 1/4 cup prepared horseradish
    • 1 tablespoon Dijon mustard
    • 1 teaspoon rice wine vinegar
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

  9. Robyn September 7, 2011 at 6:19 am #

    Joe, I LOVE pimento cheese. These sound delish! Thanks for your submission!!

  10. Renee {Eat.Live.Blog} September 7, 2011 at 6:35 am #

    I think, for tailgating, preparation is essential. That way while you are enjoying the party, all you have to worry about is fantastic man v nature grilling! I have a wing recipe that is perfect for this!

    At home: Take your 2 lbs of raw chicken wings and rub them with spicy salt (I use Dave Eats). Put them in a broiler pan and pour 1 bottle of your favorite beer over the wings. Cov tightly and refrigerate over night. In the morning, preheat your oven to 375, uncover the wings, and place them in the oven for 1 hour. If the beer evaporates, add a little water to keep the pan from burning. Remove from the oven, baste with a mixture of 1 part BBQ sauce and 1 part Franks Red Hot. Package wings to take to the tailgate.

    At the tailgate: get your grill nice and hot, and throw the prepped wings on! Grill on each side until crispy (about 3 – 5 min). Enjoy your beer, company, some good natured sports ribbing, and delicious wings you didn’t have to work hard for!

  11. Robyn September 7, 2011 at 8:00 am #

    Renee,

    thanks for the ideas! I love tailgating, your post is getting me excited! :)

  12. Carlos Guerrero September 7, 2011 at 8:38 am #

    My goto tailgating recipe is high heat Baby Back ribs. I use Adam Perry Lang recipe but need to turn up the heat to get em done in 3 hours to accommodate for tailgating time.

    1.5 hours at 325
    1.5 hours wrapped at 325
    15 mins to caramelize sauce. Go Broncos !

  13. Robyn September 7, 2011 at 8:55 am #

    I love APL. Thanks for sharing!

  14. Tabasco-Kat! September 7, 2011 at 10:46 am #

    Holy cow! Can;t find the print key fast enough!!!

  15. Derrick September 7, 2011 at 3:12 pm #

    Pulled Pork Tacos

    This is one of my favorite tailgating recipes of all time. It is a little involved, but the effort is well worth the effort. It is a mix between US, Mexican, and Brazilian cuisine.

    This recipe has four basic parts: Brazilian Vinaigrette, Black Beans, Pulled Pork, and Grilled Corn. The vinaigrette and beans are recipes that I picked up while living in Brazil about a decade ago.

    Vinaigrette Recipe

    • 2 C. Diced Roma Tomatoes
    • ½ C. Diced Poblano Pepper
    • ½ C. Finely Chopped Scallions
    • 2 Tsp. White Wine Vinegar
    • 2 Tbs. Olive Oil
    • 1 Lime, Juiced
    • Salt & Pepper to Taste

    Mix all of the ingredients together and let sit for the flavors to meld. You can prepare this the night before, or while you are waiting for the Pulled Pork to smoke.

    Black Beans

    • 3 Cans Black Beans
    • ½ C. Diced Sweet Onion
    • 2 Cloves of Garlic, Finely Chopped
    • 1 Lime, Juiced
    • Salt & Pepper to Taste

    Sauté the garlic and onion until tender in a medium sauce pan. Then add the beans, lime juice, and S&P. Bring to a boil, reduce heat, and simmer for at least 30 minutes. 10 minutes before serving mash 1/3 cup of beans and return to the pot. Mix well. Mashing the beans will thicken up the bean juice a bit and give it a better texture.

    Pulled Pork

    • 1 Boston Butt
    • Your Favorite Spice Rub without Sugar

    For tailgating I like to grill the pork hot and fast. I know, there are those of you out there that will scoff of the idea disregarding the age old method of low and slow, but sometimes you need to speed up the process. This is one of those times. Prepare your grill for indirect cooking, but open the vents and let it get hot. Grill the pork over indirect heat at a temperature of 400-450 degrees. Make sure that your spice rub is very low on sugar, or it will burn. When the Boston Butt reaches an internal temperature of 195 degrees remove it from the grill, cover, and let rest for at least 30 minutes.

    Grilled Corn

    • 6 Ears of Corn, Husked
    • 3 Cloves of Garlic, Minced
    • 1 Cube of Butter, Softened
    • 2 Tsp. Paprika
    • Salt & Pepper to Taste

    Mix butter, paprika, garlic, and S&P. Slather the seasoned garlic butter on each ear of corn and place on the grill over direct heat. Grill uncovered, rotating as necessary, until the corn begins to get a little char. Then move over indirect heat, covered, for 10 minutes or until tender. Then remove the corn from the cob.

    After all of the work, it is finally time to dig in. Warm up a few flour tortillas and top them with some pulled pork, a little of your favorite BBQ sauce, black beans, the Brazilian vinaigrette, and grilled corn.

    Enjoy!

  16. Robyn September 7, 2011 at 4:31 pm #

    I love anything pulled pork!!! How long do you cook the pork butt for?

  17. Derrick September 7, 2011 at 4:55 pm #

    At 400 degrees it takes about three hours, depending on the size of the butt.

  18. Chris September 7, 2011 at 5:40 pm #

    There are all kinds of great tailgating recipes, but some of my favorite are the most simple, like Atomic Buffalo Turds (ABT’s). They are always some of the first things to disappear.

    ABT’s

    12 jalapeno peppers
    8 oz cream cheese, softened (leave it out)
    8 oz colby jack or cheddar cheese, shredded
    12 ea bacon, cut in half lengthwise at an angle
    your favorite bbq rub

    Cut the peppers lengthwise into two halves. Use a spoon and scrape out the seeds and insides, discard.

    Mix the cream cheese, cheese, and 1 tablespoon of the rub.

    Stuff some of the mix in each pepper half.

    Wrap with bacon. Secure by tucking the edge under or with a toothpick.

    Sprinkle with more dry rub.

    Smoke or cook indirect on a grill at 250f until the bacon is crisp, 90 minutes to two hours.

  19. Martha (MM) September 7, 2011 at 5:43 pm #

    My very favorite is grilled (or deep fried) wings dipped in my signature hot sauce. Here’s the sauce recipe… http://seasidesimplicity.blogspot.com/2011/09/lets-make-hot-sauce.html

    Thanks for a chance at the awesome giveaway!

  20. Martha (MM) September 7, 2011 at 5:45 pm #

    I should also mention that I host “Tailgating Time” – a weekly blog hop during football season. Hope you and your readers will join in the fun!

  21. Brian Meagher September 7, 2011 at 7:34 pm #

    Smoke Roasted / Grilled Wings With Your Favorite Sauce:

    Step 1: Lightly season wings with sea salt or kosher salt, and fresh black pepper

    Step 2: Prepare grill for med-high indirect heat, add wood chips or chunks of your choice

    Step 3: Place wings on the indirect side of grill for 30 – 40 minutes turning once or twice to smoke roast them

    Step 4: Move “almost cooked” wings to direct heat to finish grilling them and get them all nice and crispy and slightly charred

    Step 5: At 45 – 50 minutes, take your crispy, smoky wings off and toss them in your favorite sauce of the moment

    Step 6: Really? Eat them up already!

    Step 7: Accept your tailgating accolades humbly and ask someone to get you another beer.

  22. Heather September 7, 2011 at 10:29 pm #

    Are these recipes supposed to be original or just favorites? We tried these wings last week and they were KNOCK YOUR SOCKS OFF good. We will definitely be tailgatin’ with them. http://www.seriouseats.com/recipes/2010/08/grilling-honey-chiptole-wings-recipe.html

  23. Robyn September 8, 2011 at 7:51 am #

    Martha, your sauce sounds awesome! I will definitely have to give that a try!!

  24. Robyn September 8, 2011 at 7:52 am #

    I love the name of that recipe Chris, so much better than just “jalapeno poppers”. :)

  25. Chris September 8, 2011 at 10:58 am #

    Quac and chips!

  26. Robyn September 8, 2011 at 11:04 am #

    but of course!

  27. The Jacked Up Grill September 8, 2011 at 8:31 pm #

    Smoked Crab Potato Skins

    Here is a wicked twist on a classic game time food. Make the potato shells at home in the oven ahead of time and then smoke your crab legs or lump crab meat at the game and combine for a high end crowd pleaser!

    Potato skin shells

    Scrub 4 large russet potatoes clean, and dry with paper towels
    Poke several holes per side with a fork to prevent Potatsplosions, and rub the spuds down with olive oil.
    Sprinkle with kosher salt and bake at 400 degrees for 45 minutes to 1 hour until soft. Allow to cool, then cut in half long ways, then cut long ways again so that each potato makes 4 long wedges. Carefully scoop the center out of each quarter, leaving about 1/4 inch from the skin.
    Cover inside and out in olive oil, sprinkle again with salt, and place in oven at 450 degrees for 10 minutes on each side, until the shells are crispy.

    Crab Topping

    Enough crab legs to get 3/4-1 pound of lumb meat
    8 oz cream cheese, softened
    1/4 cup cheddar cheese, shredded
    1/2 cup mayonnaise (Duke’s is the best)
    4 green onions, chopped
    3 cloves garlic, minced
    1 lemon, juiced
    2 tbsp Worchestershire sauce
    Sriracha chili sauce to your heat preference
    Salt and pepper to taste

    Place whole crab clusters (I used 3 Dungeness at 1.5 lbs) onto a preheated smoker or grill set for indirect grilling at 225-250 degrees. Place soaked wood chips on the coals and let cook for about 45 minutes.

    Remove all the meat from the legs, claws and body, and mix with all other ingredients. Add wet ingredients (mayo, cream cheese) a little at a time, so that overall consistency is not too soft. This needs to be firm, and not like a dip.

    For the finished product, place pre-made skins on a baking sheet, and scoop some of the crab mixture on top of each one. Place onto a hot grill at your tailgating location, and let warm until topping is bubbly. Sprinkle with crushed red pepper and chopped green onion and serve piping hot.

    Guaranteed to make you a winner, even if your team is abysmal, like mine usually are.
    Happy Grilling!

  28. The Jacked Up Grill September 8, 2011 at 9:43 pm #

    Red Alert! I forgot a key ingredient! In the Crab Topping, there are two strips of bacon that have been crisped up and crumbled. Can’t forget the bacon!

  29. Robyn September 9, 2011 at 4:24 pm #

    Good to know Justin!!! Cant forget the bacon!!

  30. Kirk September 15, 2011 at 11:31 pm #

    Baconize anything with this simple rub.

    Bacon Rub
    4 Slices of Bacon
    2 Teaspoons of AlbuKirky BBQ Rub, or your favorite Rub.

    Blend the bacon and rub in a food processor until the bacon forms a paste. Then use the paste to add bacon flavor to just about anything you’re grilling, chicken kabobs, burgers, even veggies. JUST BACONIZE IT!