Looking to take your tailgate up a notch? Try some of these recipes!

As a foodie, I enjoy a good tailgate almost more than the actual game.  And while burgers and hot dogs are solid, standard fare, we've got some unique dishes you can serve up at your next tailgate.

The folks at Classic Catering People hooked us up with some really awesome recipes.  We'll post a couple a week so you have fresh ideas for your tailgate party.

Do you have a favorite, go-to tailgate dish?  Share it with us!  Tweet us @TasteBudsABC2

Cowboy Meatloaf with Chorizo Sausage (Serves 8)

By Chef John Walsh of The Classic Catering People


1 cup panko bread crumbs

1/3 cup heavy cream

4 tablespoons unsalted butter

1 medium onion, finely chopped

3 garlic cloves, minced

1 medium celery rib, finely chopped

1 medium carrot, finely chopped

2 tablespoons ketchup

1/4 teaspoon ground allspice

1/4 pound ground chorizo sausage

1 1/2 pounds ground beef chuck

1 1/2 pound ground pork (not lean)

1/2 cup soy sauce

3 large eggs

1/3 cup finely chopped basil

1/4 cup fresh thyme

4 slices of bacon

3 bay leaves

1/4 cup ketchup

1/8 cup brown sugar

Preheat oven to 350°F with rack in middle. Heat 4 tablespoons of butter and cook onion, garlic, celery and carrot in a large heavy skillet over medium heat, stirring occasionally, about 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.

Grind in chorizo, beef and pork, and then add to onion mixture along with eggs, thyme, soy sauce, ketchup (2 tablespoons), heavy cream, panko and basil and mix together with your hands.

Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Lay bay leaves on top and shingle bacon strips. Mix ketchup and brown sugar together and coat the top of the meatloaf.

Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, about 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Crispy Chicken Wings with OLD BAY HOT Seasoning

By Chef John Walsh of The Classic Catering People

5 pounds chicken wings

3 cups buttermilk

1/2 cup OLD BAY HOT seasoning

3 cups rice flour

2 quarts peanut oil

6 tablespoon unsalted butter, softened

2 teaspoons sea salt

Cut the chicken at the joints. Mix together the buttermilk and half of the OLD BAY HOT seasoning. Marinate the chicken wings in the mixture for at least 4 hours or overnight.

In a fryer, heat 2 quarts of peanut oil to 360°F. Remove chicken wings form marinade and strain. Combine the rice flour and remaining OLD BAY HOT seasoning, and toss the chicken wings to coat with flour mix.

Deep-fry wings until crispy and cooked, about 7 to 8 minutes. Toss cooked wings in a bowl with the butter and sea salt.

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