Directions

Mix one can of refried beans with a ¾ package of taco seasoning.
In a 9x13 pan, spread the beans.
Add a layer of sour cream.
Add a layer of guacamole
Add a layer of chopped tomatoes.
Add a layer of chopped green onions.
Add a layer of sliced black olives.
Top with a layer of shredded cheddar cheese.
For extra flair, add cheese before olives and place olives in a UTSA pattern on top!

Serve with blue corn chips to add some UTSA spirit.

Adapted with permission from mizzourtailgating.com
Original submission by Joan Masters.

Ingredients

1 bag of brocolli slaw
4 green onions
2 tablespoons sugar
¼ cup white vinegar
1/3 cup oil
1 tsp sesame oil
½ tsp pepper
1 package ramen noodles (oriental flavor)
1/3 cup toasted slivered almonds
3 tablespoons sesame seeds

Directions

Combine broccoli slaw and onions. Mix together dressing ingredients (sugar, vinegar, oils, pepper and flavor packet). Just before serving, add toasted almonds, sesame 1 bag of broccoli slawseeds and dressing mixture into the slaw. Crumble noodles over slaw and mix well.

Reprinted with permission from mizzoutailgating.com.
Original submission by Anna Trefz

Use following mixture to dress a variety of meats! Pork, chicken, beef, roasts, ribs...

Ingredients

1 Part Lawry's Seasoned Salt
1 Part accent
½ - 1 part Black Pepper (depending on your preference)
½ part Adolph's Meat Tenderizer

Directions

Mix 4 ingredients well and put in shaker container. Rinse meat and pat try. Liberally sprinkle mixture over both sides of meat. Wrap with wax paper and foil and put in refrigerator for at least an hour. The longer - the better (up to 8 hours).

Reprinted with permission from mizzoutailgating.com.
Original submission by Cheryl Jenson

Kabob Ingredients

Cubed meat (beef, venison or lamb)
Whole mushrooms
Bell peppers (sliced)
Onion (chunks or slices)
Pineapple (chunks)

Marinade Ingredients

Teriyaki sauce (to cover kabobs)
Ground Pepper (to taste)
Rosemary (to taste)

Directions

Marinate meat in teriyaki sauce, ground pepper and rosemary for at least one hour before grilling. Assemble kabobs on skewers, alternating meat and veggies. Grill over medium to high heat, turning periodically. Brush with olive oil during the grilling process.

Enjoy!!

Tip: If using wooden skewers, soak them in water for one hour before assembling kabobs to avoid burning during the cooking process.

Reprinted with permission from mizzoutailgating.com.
Original submission by Laura way.

Ingredients

3-4 red potatoes
2 sweet potatoes
2 braeburn apples
1 large onion
1 cup apple cider
¼ cup brown sugar
1 clove garlic (crushed)
1 teaspoon dried sage
Salt & pepper

Directions

Mix together apple cider, brown sugar, garlic, sage and salt and pepper to taste. Cut potatoes, onion and apple into bite sized chunks (but big enough that they won't fall off the skewers), and then assemble onto skewers.

Grill over medium to high heat until potatoes are soft, turning periodically. Brush with cider glaze periodically during grilling process.

Tip: If using wooden skewers, soak them in water for one hour before assembling kabobs to avoid burning during the cooking process.

Reprinted with permission from mizzoutailgating.com.
Original submission by Angie Jones-Farrand

Ingredients

6 uncooked bratwurst links
Chili beer – enough to cover brats
2 cloves garlic (crushed)
1 onion (sliced)
Pepper (to taste)

Directions (two methods)

Overnight marinade method:
Mix together ingredients, pour over brats and marinade overnight. Remove brats from beer mixture and pat dry. Grill over medium-high heat, turning frequently, until brats are golden brown and cooked through.

Boil method:
Place brats in a Dutch oven with above ingredients, but also add ½ stick of butter. Bring to a boil and reduce to simmer until brats are cooked (approximately 5-10 minutes). Remove brats and set aside beer mixture. Grill brats over medium-high heat, turning frequently, until golden brown and return to beer mixture until ready to serve.

Reprinted with permission from mizzoutailgating.com.
Original submission by Angie Jones-Farrand

Ingredients

6 Burrito Size flour tortillas
1 8oz block of cream cheese (softened)
1 cup salsa
2 cups shredded cheese (Mexican blend or Colby Jack is best)
green onions (chopped)
chopped pickled jalepenos (optional)

Directions

Mix softened cream cheese and salsa. Spread 1/6 of cream cheese mixture onto tortilla (spread over entire tortilla). Sprinkle tortilla with shredded cheese (for a thin covering). Sprinkle green onions and chopped jalepenos over the shredded cheese. Roll up tortilla. Chill until ready to serve then cut into 1/2 inch rolls. Keep leftovers refrigerated.

Adapted with permission from mizzoutailgating.com.
Original submission by Amber Hinch.

Ingredients

One can of black beans
Once can of corn
One can of garbanzo beans
Two cans of lime and cilantro rotel
One can of extra hot rotel
One package of dry italian salad dressing mix

Reprinted with permission from mizzoutailgating.com.
Original submission by Linda Kaufman.

Ingredients

1 pound dried black turtle beans or pinto beans or kidney beans
Water
¼ cup olive oil
4 medium yellow onions, chopped
3 cloves garlic, minced
3 pounds coarsely ground round
2 cans (6 ounces each) tomato paste
2 jalapeno or other hot chili peppers, seeded and diced
6 tablespoons chili powder
¼ cup red wine vinegar
2 teaspoons dry mustard
2 teaspoons celery seeds
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne or to taste

Directions

Soak the beans overnight in water to cover; drain. Put drained beans and fresh cold water to cover in large saucepan. Heat to boil; reduce heat to simmer. Simmer, covered, 2 to 3 hours, or until beans are almost tender. Heat oil in large dutch oven. Add onions and garlic; sauté until onions are tender-crisp. Stir in ground round. Cook and stir until meat browns lightly. Stir in tomato paste and chili peppers. Stir in beans and their cooking liquid. Stir in chili powder, vinegar, mustard, celery seeds and black pepper. Simmer gently about one hour to blend flavors. Add more water if needed. Taste and adjust seasoning. Add cayenne to taste.

Recipe courtesy of http://www.ustga.com

Ingredients

1/4 cup vegetable oil
2 tablespoons lime juice (juice of 1 lime)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 medium cucumbers, sliced 1 inch thick
2 large tomatoes, sliced 1 inch thick
2 tablespoons chopped fresh chives

Directions

In a small bowl combine oil, lime juice, salt, sugar, and pepper. Place cucumbers and tomatoes in bowl or large plastic bag. Add oil mixture and toss lightly to coat. Place cucumbers on cooking grate. Grill 2 minutes. Add tomatoes and continue grilling vegetables 4 minutes, turning all vegetables once halfway through grilling time. Remove cucumbers and tomatoes from grill and arrange alternately on a serving platter. Sprinkle with chives. Makes 4 servings.

Recipe courtesy of http://www.weber.com

Ingredients

4 avocados
4 good size garlic cloves
1 red onion, chopped fairly small
1 tomato, seeded and diced
2-3 T. chili peppers
1 1/2 c. salsa
Half a fresh lime, juiced
1 1/2 tsp. salt

Directions

Chop onion and garlic and use a fork to mix with avocados. Add all remaining ingredients. Allow to sit in the icebox for half and hour or longer to let the flavors come together.

Recipe courtesy of http://www.ustga.com

Ingredients

4 ears sweet corn, husks and silk removed
3 slices bacon, minced
1 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup flour
5 cups chicken stock
2 large potatoes (about 1 pound), cut into 1/2-inch pieces
1 bay leaf
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce

Directions

Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner's manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Place corn on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn; allow to cool. Cut corn kernels from the cob with a sharp knife.

In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, potatoes, and bay leaf; simmer 20 minutes.

Recipe courtesy of http://www.ustga.com

Ingredients

4 medium baking potatoes, scrubbed (about 1-1/2 pounds)
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Directions

Cut potatoes lengthways into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat. In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside. Place potatoes in centre of cooking grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix; mix lightly. Makes 4 servings.

Recipe courtesy of http://www.weber.com