Ultimate Tailgate Recipes from Zozo's Kitchen

Zozo's Kitchen tailgate recipes

Bloody Mary Dog:


6 ounces ketchup

6 ounces chili sauce

2 teaspoons prepared horseradish

1/2 tablespoon Worcestershire sauce

1/2 teaspoons celery salt

1/2 medium lemon, juiced

1 medium lime, juiced

3/4 teaspoons kosher salt

1/2 teaspoon hot sauce

1 3/4 teaspoon freshly ground black pepper

1 tablespoon vodka (optional)


1/2 cup dill pickle slices

1/4 cup green olives

1 teaspoon capers

4 sport peppers, hot

4 garlic cloves

1 lemon, juiced

1 lime, juiced

1/2 cup vegetable oil

2 packages hot dogs (I used Big "W" Cher-Make hot dogs)

10 buns

1 package Cheese whips or other favorite bloody mary fixings (optional)


To make the sauce: Blend ketchup, horseradish, Worcestershire and celery salt until smooth. Mix in lemon, lime, salt, hot sauce and pepper. Add vodka if desired. Transfer mixture to squeeze bottle or bowl with cover and store in refrigerator for at least 2 hours.

To make the relish: Blend all ingredients in a food processor. Transfer to airtight container and store in refrigerator until needed.

Set up grill for direct grilling at high heat. Cook hot dogs until heated through and golden brown, turning often to keep them from splitting. Place hot dogs in buns, squirt on sauce and top with relish. Add a few cheese whips or other favorite bloody mary fixings as desired.

Green Bay Smoky Bratwurst:

Smoked GB brat on a toasted bun, with smoky red cabbage kraut with bacon, topped with spicy brown mustard beer cheese sauce


6 Fresh local bratwurst uncooked

6 Pretzel Brat Buns or Local Brat Buns

Smoky red cabbage with bacon (recipe below)

Spicy brown mustard bier cheese sauce (recipe below)

Pickles optional, for garnish

Chopped onion optional, for garnish

Preheat a smoker to 250 degrees. Take the fresh bratwurst and put on the smoker for one hour, until cooked through, and skin gets browned. Toast the bun with butter, place a fresh smoked bratwurst on the bun, top with smoky red cabbage, bier cheese sauce, and garnishes if desired.

Smoky red cabbage with bacon:

1 pound thick sliced bacon, diced

1 head of red cabbage, shredded

1/4 cup good beer

1/4 cup sugar

1/4 cup apple cider vinegar

1/4 cup red wine vinegar

Salt & Pepper to taste

In a thick bottom cast iron pan, brown the bacon. Once browned add the rest of the ingredients stir thoroughly and place on a 250-degree smoker (or oven). Slowly braise for 2 hours until cabbage is tender. Taste for salt and pepper. Serve warm.

Spicy brown mustard bier cheese sauce:

8 ounces dark bier (I like Stillmanks Perky Porter)

6 ounces cream cheese

6 ounces shredded swiss or fontina cheese

4 tablespoons spicy brown mustard

In a medium saucepan over medium heat, add the bier and cream cheese. Whisk until smooth. Add in the shredded cheese, whisk until creamy. Stir in the mustard. Serve warm.

Chimichurri Steak Sandwich:

Chimichurri Sauce (recipe below)

1 lb flank steak or skirt steak brought to room temperature

6 ounces aged provolone cheese, cut irregular

2 ciabatta buns, sourdough baguettes, or hoagie buns

1 roasted red pepper, sliced

2 tablespoons butter, softened

2 tablespoons olive oil

Salt and pepper to taste


Prepare a grill to high heat. Rub the steaks in olive oil, and season heavy with salt and pepper. Grill the steaks until internal temperature is 145 degrees, making sure to char the steaks. Let steaks rest at least 5 minutes. Spread the butter on the inside of bun, and grill to toast the bread. Slice the steak against the grain. Put the cheese inside the bun, top with steak, and chimichurri sauce. Enjoy!

Chimichurri Sauce:

9 cloves garlic

1 1/2 cup parsley

1 1/2 cup cilantro

1/2 cup oregano

2 Tbsp fresh lime juice

2 Tbsp red wine vinegar

3/4 tsp red pepper flake

1 Tbsp kosher salt

1/2 tsp cracked black pepper

3/4 cup extra virgin olive oil

Put all ingredients in a blender or food processor and puree until smooth. Refrigerate for 1 hour to merry flavors.

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