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Tailgate BBQ Recipes That Score Big

As the leaves shift from summer green to bold autumn hues and that crisp chill settles in, there’s something about fall that calls for gathering, grilling, and game-day fun. Whether you’re tailgating at the stadium or creating the ultimate backyard BBQ experience, this season is all about good food and even better company. We’ve got the premium meats and seafood to make your spread unforgettable—delivered fresh, right to your door.

To get you started, we’re sharing some easy, flavor-packed tailgate BBQ ideas for fall that will take your tailgate from standard to standout.

Easy Pulled Pork Sliders

Ingredients:
For the Coleslaw:

• ½ cup of mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp onion powder
• ½ tsp sea salt
• 1 9-oz package of pre-shredded carrot and cabbage slaw mix

For the Sliders:

• 12 pack of your favorite slider buns
• 3 cups of pulled pork
• ½ cup favorite BBQ sauce, optional, and adjust as needed for more or less saucy sliders
• ¼ cup butter
• 2 tsp Worcestershire sauce
• ½ tsp onion salt or garlic salt

To Make the Cole Slaw:
Mix the mayo, mustard, apple cider vinegar, onion powder, and salt in a large bowl. Toss in the coleslaw mix and stir until the slaw is coated with the dressing. Make this a few hours before serving so the flavors can marinate together.

For the Sliders:

1. Preheat oven to 375°F.
2. While the oven is heating, slice the slider buns in half if necessary, and set the tops aside.
3. Place the bottom half of the buns into a 9x13 baking dish, then layer the pulled pork over the buns. If using your favorite BBQ sauce, drizzle it over the pork, then replace the buns' top.
4. Place Worcestershire sauce, butter, and onion salt into a microwave-safe bowl. Microwave for 30-60 seconds or until entirely melted.
5. Brush or slowly pour the melted butter mix over the buns. Cover the dish with foil and bake at 375°F for 10 minutes.
6. Remove the foil and bake an additional 5 minutes for a golden, crispy top.
7. Serve with coleslaw on top once the buns have cooled slightly, and enjoy!

Sriracha Mayo Grilled Brats

Ingredients:

• Fully cooked and grilled bratwursts
• Brat buns or hot dog buns, pre-cut
• 1/3 cup of roasted sweet red peppers
• ½ cup of mayonnaise
• 3 tbsps of favorite sriracha sauce
• 1 teaspoon of your favorite hot pepper sauce
• ½ cup dill pickle relish
• ½ cup finely diced red onion
• Ketchup (optional)

How to:

1. Mix mayonnaise, minced roasted sweet red peppers, sriracha, and hot pepper sauce in a bowl. Set aside in the fridge to chill.
2. Grill your favorite bratwursts over medium-low heat until golden brown and cooled.
3. If desired, serve on buns with sriracha mayo mix and top with relish, onion, and ketchup.

Mexican Corn Dogs

Ingredients for the batter:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp kosher salt
• 2 tsp baking powder
• ¼ tsp baking soda
• 2 tbsps minced jalapeño
• 1 8.5 oz can cream-style or creamed corn
• 1/3 cup finely grated onion
• 1 and ½ cups buttermilk

To fry:

• Peanut Oil
• Favorite beef hot dogs
• 4 tbsp corn starch for dredging

Garnish:

• Tajine seasoning
• ¼ cup fresh cilantro
• ½ cup crumbled cotija cheese
• 1 cup mayonnaise or Mexican mayonnaise
• Three limes, juiced

How to Make:
For the batter:

• Combine all batter ingredients into a bowl and mix thoroughly

To Fry:

• Prepare a tabletop fryer according to its instructions for deep-frying with peanut oil. Skewer each hot dog lengthwise and, working in batches, dredge each hot dog through the cornstarch, then dip it into the batter. Place a battered hot dog in the fryer and cook until deep golden brown and heated through.
• To garnish, you can either roll the corn dogs through the Mexican mayonnaise and sprinkle with tajine, cilantro, and cotija, or mix all ingredients except for the cotija in a bowl to make a sauce, spread the sauce on the hot dog, and sprinkle with the cheese.

Bourbon and Brown Sugar Chicken Skewers

Ingredients:

• 2lbs boneless, skinless chicken thighs or breasts
• 1 package of your favorite bourbon and brown sugar marinade or spice mix
• Wooden skewers
• ¼ cup brown sugar
• ¼ cup turbinado sugar, raw
• 1 – 2 tsp ground cayenne pepper (adjust to taste)

How to Make:

1. If needed, trim excess fat from the chicken and cut it into 2-inch strips
2. Place two strips of meat on each skewer and arrange on a platter or shallow baking dish. Pour the marinade or spice mix, rotating the skewers to ensure all chicken is coated.
3. Set in the fridge for one to two hours.
4. Prepare your grill
5. Combine brown sugar, turbinado, and cayenne and shake over the skewers.
6. Place the skewers on the hot side of the grill and cook for 3 minutes on each side or until the edges begin to char.
7. Move skewers to the cool side of the grill and cook until the internal temperature reaches between 165-170°F

Make This Tailgating Season Unforgettable with Wholey

Regardless of the weather, traffic, or your team’s odds of winning, let us help guarantee that you win this year’s tailgating BBQ with the best, most mouthwatering recipes and ingredients. When you shop with us, exceptionally fresh seafood and high-quality meats are ready to be delivered straight to your front door. Shop our selection of tailgating meats and seafood specials – we’ve got your back for quick and easy cooking that will make you fall in love with food again!