It's here, it's here. It's finally kick-off day for our 10-day event full of tailgating goodness: #10DaysofTailgate. I wrangled over 20 creative bloggers who will collectively be posting over 120 recipes to inspire your tailgate menus for the entire season.
Check back throughout the rest of the month as we'll be posting recipes daily from now till the end of September. Annnnnddd...there's a huge giveaway for fourteen lucky readers. Keep reading!
- rack of lamb, sliced into individual pops
- 1 T minced garlic
- 1/2 C orange juice + 1/4 C
- 1/2 C beer
- 1 T ginger spread
- 1 T El Diablo Hot & Spicy Mustard*, Mango
- fleur de sel to taste
For a few hours, or overnight if you think about it early enough, marinate your lamb. To make the marinate, pour 1/2 C orange juice and beer into a mixing bowl and whisk in the minced garlic. Place the lamb in a lidded container and pour the marinate over the top. Flip the meat mid-way through the marinating time. Let come to room temperature before grilling. While the meat comes to room temperature, make your glaze.
To make the glaze, whisk together the remaining 1/4 C orange juice with the ginger spread and mustard.
If you can't find ginger spread, you can substitute with 1/2 t minced ginger and 1 T honey.
If you can't find El Diablo Hot & Spicy Mustards, use whatever spicy mustard you have on hand.
While the meat grills, baste it throughout.
Let rest for few minutes before serving.
And here's what the team brought to the table...
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Deviled Egg Potato Salad by Cooking In Stilettos
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Thanks again El Diablo Hot & Spicy Mustard* - just one of the #10DaysofTailgate sponsors -
*Full Disclosure: I received 6 complimentary bottles of El Diablo Hot & Spicy Mustard for participating in #10DaysofTailgate. Feel free to use whatever spicy mustard you have on-hand. All comments are 100 % accurate and 100% my own.