Win Tailgating Season With These Chef-Inspired Recipes

Tailgate Grilling

Let's face it!

Tailgating is not done the same way your father and grandpa used to do it back in their day. Modern tailgating is more than just grilling cheap burgers and cracking a few beers open behind the trunk of your neighbor's pickup truck.

Now, it's about who can throw the most elaborate pre-game celebration with gourmet food options and trendy food stations.

The most extreme example of fancy tailgates would probably have to be Michael Mina's 49ers Tailgate Experience, but we are not all James Beard Award-winning chefs with stadium restaurants, are we?

Lucky for you The Melting Pot's corporate chef, Jason Miller, shared with Foodable four booze-infused fondue recipes that are sure to crown you as the King or Queen of Tailgates this football season. Remember, winter is coming and you still have until February to show off your skills at your next pre-game celebration. Why not do it with a warm beer or liquor-infused cheese fondue?

Check out the delicious recipes, below. Don't be afraid to get creative and craft your own recipe, too!

Wisconsin Cheddar Fondue

Ingredients for Four

Wisconsin Cheddar Cheese Fondue.jpg
  • 8 ounces beer, preferably a lager (or any beer from your tailgate)
  • 2 3/4 cups Cheddar cheese, grated
  • 3 tablespoons all-purpose flour
  • 2 teaspoon fresh garlic, chopped
  • 1/8 teaspoon of mustard powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon of Worcestershire Sauce
  • Artisan breads, seasonal vegetables, apple slices and charcuterie, for dipping

Preparation

  1. In a small bowl, add the Cheddar cheese and flour, set aside.
  2. Place a metal bowl over a saucepan filled with two inches of water. You may also want to use a conventional double boiler.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat to medium and add the beer, then place a fork inside the metal bowl.
  5. Add the chopped garlic, then add the mustard powder and stir with fork.
  6. Add 1/3 of the cheese and mix thoroughly using the fork.
  7. Add the next 1/3 of the cheese and mix thoroughly using the fork.
  8. Add the remaining 1/3 of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese.
  9. Add freshly ground black pepper and Worcestershire sauce. Fold and stir with the fork to combine.
  10. Serve with artisan breads, seasonal vegetables, apple slices and charcuterie for dipping.

Bourbon Bacon Cheddar Fondue

Ingredients for Four

Craft Your Own Cheddar Cheese Fondue
  • 8 ounces beer, preferably pale ales, IPAs or Amber Ale
  • 1 tablespoon bourbon
  • 2 3/4 cups Cheddar cheese, grated
  • 3 tablespoons all-purpose flour
  • 2 teaspoon fresh garlic, chopped
  • 1/8 teaspoon of mustard powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon of Worcestershire Sauce
  • 2 tablespoons bacon pieces
  • Artisan breads, seasonal vegetables, apple slices and charcuterie, for dipping 

Preparation

  1. In a small bowl, add the Cheddar cheese and flour, set aside.
  2. Place a metal bowl over a saucepan filled with two inches of water. You may also want to use a conventional double boiler.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat to medium and add the beer and bourbon, then place a fork inside the metal bowl.
  5. Add the chopped garlic, then add the bacon, mustard powder, and Worcestershire sauce and stir with fork.
  6. Add 1/3 of the cheese and mix thoroughly using the fork.
  7. Add the next 1/3 of the cheese and mix thoroughly using the fork.
  8. Add the remaining 1/3 of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese.
  9. Add freshly ground black pepper and fold and stir with the fork to combine.
  10. Serve with artisan breads, seasonal vegetables, apple slices and charcuterie for dipping.

Top-Shelf Fiesta Fondue

Ingredients for Four

Wisconsin Cheddar Cheese Fondue Pretzel
  • 4 ounces Corona® beer
  • 1 ounce Cuervo 1800 Resposado® Tequila
  • 2 3/4 cups Cheddar cheese, grated
  • 3 tablespoons all-purpose flour
  • 4 ounces salsa
  • 2 teaspoons cilantro, chopped
  • 1 teaspoon jalapeños, diced
  • 1 lime, squeezed
  • Artisan breads, seasonal vegetables, apple slices and charcuterie, for dipping

Preparation

  1. In a small bowl, add the Cheddar cheese and flour, set aside.
  2. Place a metal bowl over a saucepan filled with two inches of water. You may also want to use a conventional double boiler.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat to medium and add the beer and tequila, then place a fork inside the metal bowl.
  5. Add the cilantro and salsa, then stir with fork.
  6. Add 1/3 of the cheese and mix thoroughly using the fork.
  7. Add the next 1/3 of the cheese and mix thoroughly using the fork.
  8. Add the remaining 1/3 of cheese and mix thoroughly until all the cheese is melted and incorporated, using a whipping motion to fluff up the cheese.
  9. Add a full squeeze of lime and jalapeños, then fold and stir with the fork to combine.
  10. Serve with artisan breads, seasonal vegetables, apple slices and charcuterie for dipping.

As the corporate chef and culinary development leader for The Melting Pot Restaurants, Inc., Jason Miller is responsible for the successful development, testing and implementation of new products and product improvements for more than 120 worldwide locations.