Bloody Mary Salsa. Photo: Chris Emeott
Tailgate Spices founder Ben Theis shares some of his favorite game day recipes to make with the popular spice blends that are a parking-lot success story.
Bloody Mary Salsa
- 4–5 ripe tomatoes
- 2 stalks of celery
- ¼ cup onion, sliced
- 2 scallions
- 2 jalapeño peppers
- ¼ cup Spanish pimento olives
- juice of 2 lemons
- 1 tsp. lemon zest
- 1 tsp. Worcestershire sauce
- 1 Tbsp. Get Blitzed Bloody
- Mary seasoning
- 1 shot vodka
Dice vegetables or blend in a food processor to desired chunkiness. Add lemon juice, zest, Worcestershire sauce, Get Blitzed seasoning and vodka. Mix well. Serve as a dip or as a topping for tacos or sandwiches.
Buttery Pulled Chicken
- 2 lbs. chicken breasts
- 4–5 Tbsp. unsalted butter
- 3 Tbsp. Personal Fowl chicken seasoning
- ¼ cup water
Place chicken and butter in the bottom of a slow cooker. Add Personal Fowl seasoning and water. Cover; cook on high for 4–6 hours or low for 6–8 hours (until chicken is falling apart and has reached 165 F. Stir chicken to shred. Serve on buns or on its own.
Shaved Steak French Dips
- 1 ⅓ lbs. shaved sirloin
- ½ onion, diced
- ½ cup garlic butter, plus some for spreading
- 2 Tbsp. flour
- 2 cups beef stock
- 1 Tbsp. Intentional Grounded beef seasoning
- 1 Tbsp. Worcestershire sauce
- salt and pepper
- provolone cheese slices
- hoagie rolls
Melt the garlic butter in a pot over medium-high heat. When melted, add flour, and whisk to make a roux. Add beef stock, whisking constantly. Add onions, Intentional Grounded beef seasoning, salt, pepper and Worcestershire sauce. When onions are slightly softened, add steak and cook until meat is no longer pink. Slice hoagie rolls, and spread with garlic butter. Toast rolls in a toaster oven or air fryer, butter side up, for 3 minutes at 400 F. Top with provolone cheese and steak mixture. Toast for an additional 90 seconds at 400 F.
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