Throw It On the Grill

Want three simple ways to make your tailgate cooking a surefire success? Beef, birds, and brats - cooked to perfection. These recipes from Tailgating.com and HeinzRed Zone.com will guarantee a grilling victory.


Beef:Game-Day Barbecue Sauce

1 1/2 cups ketchup
1 cup Coca-Cola Classic
?1/4 pound butter (1 stick)
1/2 cup dark brown sugar, packed
?1/4 cup Worcestershire sauce
Salt, pepper, seasoning salt, cayenne pepper, and garlic to taste

Combine all ingredients in a saucepan; simmer over low heat for 20 to 30 minutes. Enjoy immediately, or store in a jar and refrigerate for next time.


Brats:The Commissioner's Brats

Boil brats in water the night before the big game. While hot, take the brats from the pot and soak in cold beer. As the brats cool down, they will absorb the beer, which adds flavor. Cook the brats overnight and just reheat on the grill at the stadium the next day.

Birds:Chicken Kickoff Kabobs

1 pound boneless, skinless chicken breasts
1 green pepper, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks
1 can (8 ounces) pineapple chunks, drained
1/2 cup Jack Daniel's Original No. 7 Barbecue Recipe grilling sauce
?1/4 cup orange marmalade

Cut chicken breasts into 1-inch squares. Thread skewers alternately with chicken, green and red pepper chunks, and pineapple chunks. Combine Jack Daniel's Original No. 7 Barbecue Recipe grilling sauce and orange marmalade. Brush mixture over skewered kabobs. Grill over medium heat for 15 minutes or until chicken is cooked, turning and brushing with additional Jack Daniel's grilling sauce.