Tim Laird is America’s Chief Entertaining Officer and he has some great ideas for the next time you’re out tailgating with friends and family.
Tim shares some of his favorite recipes below…
**Cedar Plank Salmon (serves 10-12)
1 cedar plank (made for cooking, soaked in cold water for 20 minutes to 2 hours)
3 -4 pound top half of salmon
½ cup maple syrup
Preheat grill to medium-high.
Remove the plank from the water and place on the grill for 3 minutes per side until it begins to smoke. Place salmon on plank, skin side down. Season with salt and pepper. Drizzle salmon with maple syrup. Cook for approximately 20 minutes or to medium-well done-ness. Serve salmon on plank on platter.
Note: Watch to make sure the plank does not catch fire. If it does, mist with a water bottle. Plank can be rinsed, washed and used multiple times.
**Baked Wings with Sweet and Spicy SoCo Dipping Sauce (serves 8-10)
2 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoon garlic powder
3 tablespoon onion powder
6 tablespoon salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
2 tablespoons Chinese five-spice powder
50 chicken wings, raw
In a small bowl, combine the paprika, cayenne, black pepper, garlic powder, onion powder, salt, oregano, thyme and Chinese five-spice powder. Put 15 of the chicken wings in a large bowl and sprinkle liberally with 1/3 of the dry mixture. Toss until completely coated. Repeat the same process with 15 more wings, then the last 20 wings. After all the wings have been completely coated, place on a baking sheet and refrigerate for at least 2 hours.
Preheat oven to 350 degrees.
Spread chicken wings, in a single layer, on a baking sheet. Place in oven on middle rack. Bake for 1 hour until crispy, turning after 30 minutes. Serve with SoCo Dipping Sauce.
For the dipping sauce:
1 cup hot sauce
1/3 cup Southern Comfort Pepper
3 tablespoons honey
In a small bowl, combine all of the ingredients.
**Grilled Pizza Recipe – Pizza Party
4 cups bread flour
1 teaspoon salt
1 teaspoon sugar
2 package quick-rise yeast
1 and 1/2 cups warm water (120 to 130 degrees)
2 tablespoon olive oil
4 tablespoons cornmeal
Combine the flour, salt, sugar and yeast in a large food processor or bread mixer. Mix until dough forms a ball, (four to five minutes).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.
Working with one portion at a time (cover remaining dough to keep from drying out), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on pizza pans each sprinkled with 1 tablespoon cornmeal.
This makes four to five 10″ pizzas.
28 ounce can crushed tomatoes
4 garlic cloves, crushed
2 tablespoons sugar
Pour crushed tomatoes into a large bowl and add garlic and sugar. Mix and store in refrigerator until ready to use. Use a large ladle to pour onto the crust. The back of the ladle is great to help move the sauce evenly over the crust.
Grilling the Pizzas:
On medium heat, place dough on clean grill grates (most grills will accommodate two or more pizzas) for two to three minutes, check to make sure it has slightly browned.
Turn crust over, brush with olive oil, top with sauce (if using one), toppings and finally cheese.
Grill with lid down another 15 – 20 minutes or until cheese has melted. Check bottom of crust periodically to make sure it does not burn.
**Fiery Pepper Bloody Mary
In a cup with ice, add 2 ounces Southern Comfort Fiery Pepper (made with real Tabasco) and 6 ounces of your favorite Bloody Mary mix. Top with optional Worcestershire sauce, celery salt and extra Tabasco. Roll drink into an empty cup to mix and garnish with a pepper.