501 Old Abe Road, Lac du Flambeau, WI 54538
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Tailgating Trends for 2019 Season

Tailgating has existed ever since cavemen cooked meat over fire while watching their friends run from whatever predator was after them that day. Since that time there have been at least a couple of improvements in quality of food and cooking implements. Some of the more popular recipe improvements are discussed in this blog. To get a good sense of what kind of implement makes the most sense read our blog on grill types and learn.

Jalapeno Marinated Grilled Pork Chops

“Don’t be intimidated by the slices of jalapenos: The fire of the grill mellows their heat. If you’re a real spice-seeker, you can even leave some of them raw.”

INGREDIENTS

  • ½ cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
  • 4 bone-in pork rib chops (about 10 oz. each)
  • Kosher salt, freshly ground pepper
  • 2 tsp. coriander seeds
  • ¼ cup apple cider vinegar
  • 1 tsp. sugar
  • 2 large jalapeños
  • ¼ medium white onion, very thinly sliced

grilled fish tacosGrilled Fish Tacos

“These tacos don’t come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it’s actually pretty easy—because your guests assemble the tacos themselves.”

INGREDIENTS

  • 2 garlic cloves, finely chopped
  • 3 Tbsp. fresh orange juice
  • 1 tsp. dried oregano (preferably Mexican)
  • 2 cups chopped white onion, divided
  • ¾ cup chopped cilantro, divided
  • ¼ cup extra-virgin olive oil, plus more for grill
  • 5 Tbsp. fresh lime juice, divided
  • 1 lb. tilapia, striped bass, or sturgeon fillets
  • And more…

Cajun Shrimp Foil Packets

“You will love grilling up these Cajun Shrimp Foil Packets.  The Cajun flavors give the shrimp, sausage and corn so much flavor, and there is NO MESS!”

INGREDIENTS

  • 18 pieces corn on the cob (6 full cobs cut in half or in thirds)
  • 4 red potatoes washed and cubed
  • 25 uncooked shrimp peeled or not, it’s up to you
  • 1 pound smoked sausage cut into chunks
  • 1/2 cup melted butter or olive oil, to taste
  • 1/2 cup chicken broth you may not need that much
  • 1 Tbsp Cajun/Creole seasoning we like to use Tony Chachere’s brand, to taste
  • salt and pepper to taste

All three of these recipes were found on great sites that have a large resource of tailgating and grilling ideas, but if you’re ever looking for ideas or want to hear from a professional stop by our meat and seafood department and talk to our celebrity butcher, Chuck.