Skip to main content

#10DaysofTailgate: Welcome, Thank You, the Folks + THE Give-Away

Almost ready for #10DaysofTailgate! We kick off on Saturday!!

We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor...no matter how much you might want to taste some of these dishes. Okay? Get ready...get set...

Go! Let's start with a huge - HUGE! - thank you to our event sponsors who have graciously donated prizes for our readers. These sponsors have contributed great prizes for a gigantic giveaway. We have an incredible giveaway for this event. There are fourteen different prize packages which are detailed in the rafflecopter. The rafflecopter is below and will go live on September 20th. Please check back, if you're reading this before our kick-off.



Our #10DaysofTailgate Sponsors
in alphabetical order with links to their homepages


Our #10DaysofTailgate Bloggers
And...THE giveaway!
Terms & Conditions
Mandatory Entry: Leave a comment with What's your favorite tailgate dish? Many more ways to enter in the Rafflecopter widget [below].

This giveaway is open to residents of the United States only, age 18 and older. The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PT through Tuesday, September 30, 2014 at 6:00pm PT. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: Our generous sponsors are providing the prizes free of charge.  Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.


Scroll through our fourteen prize packages!

a Rafflecopter giveaway

Comments

  1. I'm partial to mini cheeseburger sliders on a tailgate
    ******************
    {in the contest I am Margot Core on the Rafflecopter}

    ReplyDelete
    Replies
    1. **not an entry** just a note. Under the wendy.klik entry there just isn't anything there. Going to Facebook I found her here: https://www.facebook.com/wendy.klik and sent her a friend request (the only option) as Margot Core. I hope that's right!

      Delete
    2. Same for Ashley Ramaker Lecker (aramaker1) fb entry, nothing at all on the form (it's just blank) so I went to fb and made a friend request as Margot Core

      Delete
  2. My favorite tailgate dish are beer brats simmered in beer and onions!

    ReplyDelete
  3. Grilled brats with grilled onions

    ReplyDelete
  4. I still only see this mustard giveaway, where are all of the rest of them?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~
    margueritecore [at] gmail [dot] com

    ReplyDelete

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t