Weber Smokey Joe Giveaway- AND THE WINNER IS!!

best tailgating grill

If you like to camp, tailgate or want to give cooking on charcoal a try- the Weber Smokey Mountain is a great little inexpensive grill. Photo by Creative commons.

8/9 Winner Announced: Thanks for everyone that left a comment. It seems that Pig candy is quite popular for tailgating. And I got some great tips on preparation, themes and info on being courteous to your neighbors when tailgating. But the most interesting idea I cam across was from Gabriel Bayley on making chili-mac on the grill or over a campfire. By pre-cooking the macaroni the night before, it is very easy to throw on a skillet to cook outdoors- on the grill or any heat source. I am always trying to think outside of the box and add new recipes to my outdoor cooking repertoire so the grill is going to you Gabriel! Plus, this is an inexpensive recipe that can feed a lot of people.  Thank you to everyone who contributed ideas!

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I love my Smokey Joe. It was one of the first grills I ever used to become acquainted with charcoal grilling. It’s great because it’s small size makes it great for tailgating as it easily fits in your car/boat.

 For those of you who own a gas grill, the Smokey Joe is a great addition when you want to add charcoal to your line up for that great, smokey taste that can only come from using a charcoal grill.

How to win this grill: because Tailgating season is around the corner, I want you to share your favorite recipes, tips, how-tos- whatever you want to share that involves tailgating. I need content ideas and what  better than to get them from you my readers! Please leave a comment on my blog with your tailgating specific recipes or tips to be eligible to win. Additional favor will be given to those who tweet/facebook and help me promote this giveaway!

This contest will run until August 8th, 12pm where I will announce the winner and ship a weber smokey joe to your house. I look forward to hearing your favorite tailgating or outdoor cooking ideas!

weber smokey joe giveaway, charcoal grilling, pink flamingo

I love my little smokey joe and that is why I’m giving one away to you my readers! This photo was edited with the “BE Funky” app using the “orton art” filter.

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22 Responses to Weber Smokey Joe Giveaway- AND THE WINNER IS!!

  1. Brian Briggs August 3, 2012 at 8:42 am #

    Whenever I throw a party the first thing out of everyones mouth is “What time will the redneck crack be ready”. It is simple to make and a huge hit every time.

    Redneck Crack
    Take a package of THICK cut bacon and lay out on wax paper or saran wrap. Make a mixture of light brown sugar and cayenne pepper. Notice there are no measurements for the brown sugar and cayenne pepper, that all depends on your taste for heat. I like a slight tingle, not a mouth scorcher. sprinkle mixture ove both sides of the bacon and then put into a zip lock bag. Take remaining mixture and pour in the bag. Refrigerate for 2-3 hours. You can also vacum seal the mixture and let rest for 1 hour.

    Put on the grill / smoker until bacon is done. To make this a desert, dip half way into some chocolate and refridgerate until chocolate firms up.

  2. Griffin August 3, 2012 at 8:49 am #

    I like to make sure to have plenty of bite sized appetizers ready to fend off the hungry hordes while grilling up the main dishes. One that is always a hit is MOINK balls. Forgive me if you already have these on your site, I tried looking for them but didn’t find them. Basically bacon wrapped meatballs glazed with bbq sauce. You can make the meatballs yourself or buy frozen ones and these can be made ahead of time and warmed up on the grill or cooked on site.

    http://griffinsgrub.wordpress.com/2012/06/12/moink-balls/

  3. robert gwiazdzinski August 3, 2012 at 8:51 am #

    my tailgaiting tip is to respect your neighbors, they may not like the same team, driver, music as you so show them some respect. if you us a generator get a quiet one and don’t point the exhaust towards them, don’t send the guys to pee on the tree behind your neighbors, offer to share a bite of the awesome food you are cooking. clean up your aea when you are done. give tailgaiters a good name not a bad one!!

  4. Robyn August 3, 2012 at 8:52 am #

    Redneck Crack! I love it! Ha- just the name is brilliant. :) Thanks for sharing Brian!

  5. Robyn August 3, 2012 at 8:54 am #

    Robert- these are all good points! At the end, regardless of team, everyone is there to have a good time! thanks for sharing!

  6. Robyn August 3, 2012 at 8:57 am #

    Hooray for redneck crack! anything with that name- I’m on board!

  7. Robyn August 3, 2012 at 8:57 am #

    Griffin- I love Moink balls. That’s a perfect tailgating food in my book! thanks for sharing!

  8. Ernie Rupp August 3, 2012 at 9:06 am #

    Back in the day, I used to tailgate with a bunch of friends at the KC Chiefs games. We always used to theme our tailgate parties. If the team had a bird for a mascot (falcons, eagles, seahawks) We would always deep fry a turkey or 2. When New Orleans came to town it was always shrimp creole. Monday nights were special we would alwasys dress up the tailgate with tablecloths and candles and have some good steak or prime rib. Dont just do burgers and dogs, Put some imagination in your tailgate.

  9. katie August 3, 2012 at 11:40 am #

    I make sure everything is prepped and whatever needs to be cooked or half cooked (like potatoes) is put together the day before the big game. That way when you arrive to the parking lot you are ready to cook!

  10. Lori Frazee August 3, 2012 at 3:16 pm #

    Always room for another grill, especially a different size!

  11. Gabriel Bayley August 5, 2012 at 9:47 pm #

    my tip is for preparing the perfect burger at a tailgate. too often groups defer to the frozen preformed hamburger patty that results in a thin tasteless burger that flares up too easily. instead for my tailgate parties I use bulk ground beef and form the patties in an empty tuna can that has been lined with plastic wrap to help easily remove them too the grill. the result is a thick burger patty that I season with a bbq rub.

  12. Gabriel Bayley August 5, 2012 at 9:50 pm #

    when having a tialgate party you cannot leave the group waiting to eat, so I immediately start with chicken wings that I season with bbq rub and prepare in a pocket of aluminum foil. after about 15 minutes the chicken wings are steamed to perfection and can be finished quickly over direct heat to crisp the skin of the chicken wing. let the crowd enjoy the wings while you prepare the rest of the tailgate food.

  13. Connie Mangano August 6, 2012 at 2:58 am #

    I would need the que in order to make some memories like these.

  14. Gabriel Bayley August 6, 2012 at 8:14 am #

    this is more of a camping tip, but over a campfire or a grill it works all the same. I pre-cook pasta and use a skillet to make an awesome chili mac on the grill. Just because you are away from the kitchen doesn’t mean you cannot use the open fire like you are at home.

  15. Robyn August 6, 2012 at 10:06 am #

    Hi Gabriel- I love campfire cooking and wish I got to do more of it! This is a fantastic idea! I am working on planning a camping trip and want to give this a try! thanks for the tip!

  16. Robyn August 6, 2012 at 10:07 am #

    I love camping and I love this idea! I will definitely be giving this a try! :)

  17. Perry Hiltz August 7, 2012 at 10:28 am #

    Candied Bacon

    This has been a huge hit at every event I’ve attended. It’s also great for hunters. I purchased a nice thick bacon. I created a sweet pork rub consisting of 3 cups of brown sugar, 1 1/2 cups of paprika, 3 tbls of onion powder and 2 tbls of garlic powder. This rub was ground down in a coffee grinder. The bacon was dredged through the rub and put on the smoker at 225 degrees for three hours. At the end of this I added more brown super to the bacon and raised the temperature to 300 to melt the sugar. You end up with this great tasting sweet bacon that will last for a week or two. Here is a picture too!

    http://perryhiltz.files.wordpress.com/2012/04/img_04121.jpg

  18. Greg Longo August 7, 2012 at 8:57 pm #

    Two things that are a requirement at our parties is prosciutto wrapped asparagus and grilled jalapeno poppers. The jalapeno poppers are a little workm but worth it. Remove the tops of the peppers and core. Stuff pepper approximately 3/4 of the way with Velveeta. “Cork” the pepper with a water chestnut (may need to trim sides to fit). Wrap pepper with bacon and skewer with a toothpick. Place peppers in a pepper roaster and cook over indirect medium-high heat until the bacon and pepper are cooked to your liking (about 20 minutes for our taste. If the peppers are hot, you may need a few cold adult beverages to soothe the burn. Enjoy!

  19. Robyn August 8, 2012 at 7:22 am #

    two of my favorite appetizers!!

  20. Larry and Mary August 8, 2012 at 11:15 am #

    Our tailgating suggestion is to use a checklist, so you don’t forget anything. Ours provides item/quantity/Y-N for various requirements. And as previous posters offered, we tune to the season or opponent.

    Larry and Mary

  21. Lindsey August 8, 2012 at 2:50 pm #

    After scouring Robyn’s blog, for idea’s and recipes, I finally gave in and made my first rack of ribs last week. Yes, I know, Rookie Ribs, but I am Canadian (that’s an excuse, right?). The Rookie Ribs were great. The only thing is, when they were done, they were done, and I was in the middle of nowhere- no place to buy more. Huge problem.
    Solution: Game meat. I realized that I could hunt and gather limitless amounts of other meats in the good ol’ Canadian wild. New problem. I don’t know how to cook weird meat. Solution: Robyn’s Weird Meat Wednesdays. If this isn’t license to create incredible content, I don’t know what is. I’d personally like to see Robyn start with a recipe for Lumberjack Ribs- Big Black Bear Bones with a Canadian Maple Syrup glaze, eh? (Don’t worry Robyn, I’ll send the syrup).
    Anyhow, I really hope Weird Meat Wednesday’s takes off. I hear you have great Florida Gator.

  22. Robyn August 10, 2012 at 10:00 am #

    Lindsey- I like this idea. I don’t think we have that many bears down here though. I could do a lot with gator meat though- I hear it tastes like chicken!! Will you be a contributor?

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