Tailgating Kabobs, as tailgating season is in full swing Patti and I thought we would put together an assortment of kabobs for tailgating and Super Bowl  parties. We wanted to do something special with our Green Mountain Davy Crockett Wood Pellet Tailgater and we love kabobs. What we came up with was 8 different kabobs; one was a fresh fruit kabob for dessert and 6 different sauces with a little help from Grandville’s BBQ Jams.

We were looking for the biggest blast of flavor possible from a Tailgater. We already had a head start because we were using our Green Mountain Davy Crockett Tailgater that will go anywhere you go. We grilled them on Grill Grates griddle for something different. Off the hook!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Tailgating Kabobs
A Pellet Grill Recipe

Our Kabobs:

1. Scallops wrapped with bacon
2. Shrimp with pineapple chunks and glazed with Grandville’s Cajun Kick (ZIPPY)
3. Chicken with sweet peppers, red onion, pineapple cubes, lightly sautéed mushrooms and Grandville’s Pineapple BBQ jam (ZIPPY)
4. Pork with pineapple chunks and Grandville’s Pineapple BBQ Jam
5. Beef sirloin, cubed with tiny potatoes, sweet peppers, red onion and a Worcestershire marinade that was heavy with garlic and black pepper
6. Beef sirloin, ribbon cut, plus potatoes, sweet peppers, red onion and a Teriyaki- red pepper and garlic marinade (REAL ZIPPY)
7. Bacon wrapped Elephant garlic with Grandville’s Extra Spicy BBQ Jam

Prep Time: We made a lot of these with a lot of variations until we found what we liked…
Cook Time: 30 minutes smoke, 30 minutes to cook
Grill: Green Mountain Davy Crockett Tailgater Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Gold Blend BBQ Pellets

Ingredients: Shrimp

• ½ pound extra large shrimp
• Pineapple chunks
• Chef Of The Future “Floribbean Rub & Seasoning”
• Bamboo skewers, soaked in water for about an hour (so they don’t burn)

Tailgating Kabobs
A Pellet Grill Recipe

Directions: Shrimp

Clean and peel the shrimp, then gently string them onto bamboo skewers placing a pineapple chunk between each shrimp. Sprinkle a dusting of your rub. The shrimp will cook the fastest. So, it will go on last for about 8 minutes.

Ingredients: Scallops

• 1 pound of sea scallops
• ½ pound thick sliced bacon, partly cooked
  
• Chef Of The Future “Floribbean Rub & Seasoning”

Directions: Scallops

Rinse and pat dry. Wrap them with the bacon as you put them on the soaked bamboo skewers. These too will cook the fastest, so it will go on last for about 8 minutes. Sprinkle on a dusting of your rub.

Tailgating Kabobs
A Pellet Grill Recipe

Ingredients: Chicken

• 4 large chicken breasts, cut into cubes 1½ – 2 inches
• Cherry tomatoes
• Sweet peppers
• Red onion
• Lightly sautéed mushrooms
• Chef Of The Future “Floribbean Rub & Seasoning”
  

Tailgating Kabobs
A Pellet Grill Recipe

Directions: Chicken

Rinse and pat dry your chicken and cut into large cubes so it does not cook too fast. Then, gently skewer the veggies. Sprinkle on a dusting of your rub.

Ingredients: Pork

• 1 ½ pounds pork, (we used country strips, but tenderloin would work well, too) cut into cubes 1 ½ – 2 inches
• Pineapple chunks
• Grandville’s Pineapple BBQ Jam
• Chef Of The Future “Floribbean Rub & Seasoning”
  

Tailgating Kabobs
A Pellet Grill Recipe

Directions: Pork

Rinse and pat dry your pork and cut into 1 ½ – 2” cubes. Then, gently string them onto bamboo skewers placing a pineapple chunk between each piece. Sprinkle on a dusting of your rub. These will cook the longest you are looking for 145 degrees (62c) internal temp. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Ingredients: Sirloin Steak Strips

• 1 ½ pounds sirloin steak, cut into ¼ inch strips
• Small potatoes, parboiled
• Cherry tomatoes
• Sweet peppers
• Red onion
• Lightly sautéed mushrooms
• Chef Of The Future “Southwestern Rub”
  

Tailgating Kabobs
A Pellet Grill Recipe

The Teriyaki Marinade (one of Ken’s favorites)

Ingredients:Teriyaki Marinade

• Teriyaki Sauce, to cover meat (1 to 2 cups)
• ½ cup crushed red pepper flakes (this is zingy, you may want to cut back here a bit)
• ½ cup dried crushed garlic
• ½ cup dried minced onion
• ½ cup brown sugar
• 2 Tbsp. coarse ground black pepper

Directions: Sirloin Steak Strips

Place the ingredients for the marinade in a zip lock bag and mix, add meat. I like to do this overnight, but if time is short you can get by with a few hours. Then, gently string the strips and veggies onto the bamboo skewers.

Tailgating Kabobs
A Pellet Grill Recipe

Ingredients: Sirloin Steak

• 1 ½ pounds sirloin steak, cut into 1 ½ – 2 inch cubes
• Small potatoes, parboiled
• Cherry tomatoes
• Sweet peppers
• Red onion
• Lightly sautéed mushrooms
  

Worcestershire Marinade (Patti’s favorite)

• 1 cup Worcestershire sauce
• ½ cup Country Bob’s All Purpose Sauce
• 2 Tbsp. dried, crushed garlic
• 1 Tbsp. black pepper, coarse ground
  

Tailgating Kabobs
A Pellet Grill Recipe

Directions: Sirloin Steak Cubes

Place the ingredients for the marinade in a zip lock bag and mix, add meat. I like to do this overnight but if time is short you can get by with a few hours. Then gently string the cubes and veggies onto the bamboo skewers. You are looking for 135 degrees (57c) internal temp. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Ingredients: Elephant Garlic

• 2 bulbs of Elephant Garlic
• ½ pound thick sliced bacon, partly cooked

Directions: Elephant Garlic

Peel garlic and cut the root off the bottom. Parboil for 3 minutes and then rinse in cold water to stop the cooking. Wrap the garlic with the bacon and secure with the skewer. These go on with the beef.

Tailgating Kabobs
A Pellet Grill Recipe

Ingredients: Fruit Kabobs

• Red apple, cubed
• Green apple, cubed
• Pineapple, cubed
• Strawberries
• Honeydew Melon, remove rind, seed and cut into cubes
• Cantaloupe, remove rind, seed and cut into cubes
  

Directions: Fruit Kabobs

Wash the fruit and cut into cut into 1 ½ – 2 inch cubes. Then, gently string onto the bamboo skewers.

Tailgating Kabobs
A Pellet Grill Recipe

Ingredients: Blue Cheese Dip

• 1 cup garlic mayo (you’ll find the recipe on our site)
• 1 cup sour cream
• 6 oz. crumbled blue cheese
• ¼ cup wine vinegar (Patti likes to use white wine)
• 3 Tbsp. lime juice
• 2 Tbsp. garlic paste
  

Directions: Blue Cheese Dip

Place blue cheese in a blender with the vinegar and lime juice. Add garlic, mayo and sour cream, mix well. Then, into the fridge until served at least an hour or so, better overnight.

Tailgating Kabobs
A Pellet Grill Recipe

Ingredients: Fire & Ice Dipping Sauce

• 1 lb. sour cream
• 2 scallions, fine chopped
• 3 jalapenos, fine chopped
• 1 bunch fresh mint, chopped
• 1 bunch fresh cilantro, chopped
• 4 Tbsp. brown sugar
• 4 Tbsp. fresh lime juice
• 2 Tbsp. garlic paste
  

Directions: Fire & Ice Dipping Sauce

Place everything in the blender and puree. Then, back into the fridge until you are ready to serve. Try and give it a few hours so everything can get happy. Again, overnight is best.

Tailgating Kabobs
A Pellet Grill Recipe

Ingredients: Chipotle Dipping Sauce

• 1 cup sour cream
• 1 cup Mayo
• 1 small can chipotle chili with adobo sauce, rough chopped
• 3 jalapeno peppers, rough chopped
• 2 Tbsp. brown sugar
• 2 Tbsp. fresh lime juice
• 2 Tbsp. garlic paste
• 1 Tbsp. fresh cilantro, chopped

In the Smoke

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

Preheat the grill to 350* (174c). When the grill comes up to temperature put the beef, pork and garlic back on for 15 minutes. This is where I use my kitchen timer. Now, add the chicken. 5 minutes and the shrimp and scallops and sauce everything that you are saucing.

When it is looking like everyone is about done eating, add your fruit kabobs for 3-4 minutes a side. Let me say this, I am a meat and potatoes kind of guy. I don’t eat much fruit. But, these were so good, hot and creamy soft. I ate two of them. Better make plenty for everyone.

Note: You do not have to do these the same way we did. Feel free to mix and match your favorite ingredients. The cooking times will be the same. It is all about “Time and Temperature”.

You do not have to use bamboo skewers; you can use your steel ones. But, because we are planning this for a road trip, I don’t want to wash my used skewers. I can just toss them. If you use bamboo don’t forget to soak them or they will catch fire.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Tailgating Kabobs
A Pellet Grill Recipe

 

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By:

 

Save