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How to Tailgate with #MooreFlavor

How to Tailgate with #MooreFlavor
Football food is back in season, and we couldn’t be happier! Though fans are pretty psyched about watching their favorite teams compete, football season just wouldn’t be the same without a tasty tailgating spread. To prep for game day, check out these trusty tips: 
  1. Plan your menu and go grocery shopping in advance. 
  2. Prep your food the night before the tailgate, so you’ll be ready to hit the road on time. 
  3. Arrive at your tailgating spot early to set up tents, tables, games and the grill before your guests show up.  
  4. Bring a cooler packed with plenty of water and beverages to keep your guests hydrated!
  5. Last, but certainly not least, dish out the food. 
From the Original and Zesty Garden Herb Marinades to the Honey BBQ and Buffalo Wing Sauces, Moore’s Marinades and Sauces are essential to preparing crowd-pleasing game day dishes. A hearty breakfast dish, a delicious dip, BBQ sandwiches and some saucy wings are all on our menu for this weekend. Check out the recipes below and visit our #MooreFlavor on Game Day Pinterest board for more recipe inspiration!
1 cup Moore’s Zesty Garden Herb Marinade
8 eggs
1 cup cubed potatoes Small cubes
1 cup shredded mozzarella
1 cup your choice ham, sausage, or bacon chopped
1 onion chopped
Sliced tomato
  1. Preheat oven to 350. Spray a 2 qt. casserole dish with nonstick spray.
  2. Whisk eggs add marinade and whisk again.
  3. Stir in potato, onion, and meat.
  4. Pour into casserole dish. Top with tomato slices.
  5. Bake 1 hour. Once egg is mostly set top with cheese and bake additional 15 – 20 min.
  6. Remove from oven let set 10 mins before cutting.
1 lb. of boneless, skinless chicken breast
Roughly 6 cups of water
1 tsp chicken bouillon powder 
4 oz. block of cream cheese, cubed  
4 oz. shredded Monterrey jack cheese
4 oz. shredded cheddar cheese
1 bottle Original Buffalo sauce
Tortilla chips for serving
  1. Place the uncooked chicken in a large pot with the chicken bouillon powder. Cover the chicken with water and bring to a boil. Continue to cook the chicken until it is completely cooked throughout, roughly 15 minutes on a slow simmer. Remove the chicken to the Crockpot and reserve two cups of the water in which it cooked.
  2. Return the chicken to the pot or a large bowl and shred. I like to do this with a hand mixer but you can certainly just shred the chicken with two forks. Add the entire bottle of buffalo sauce and stir to incorporate. At this point, I normally like to put the chicken in the fridge overnight but it is not necessary.
  3. Add all the cheeses to your Crockpot, top with the chicken and stir to incorporate. Let sit on low heat in the crockpot for one hour, stirring occasionally.
  4. In the meantime, take the two cups of reserved water and pour it into the bottle that held the sauce and shake. Pour about 1/4 cup of the reserved water into the crockpot and put the bottle with the remaining water in the refrigerator.
  5. The Crockpot Hot Wing Dip is now ready to serve. Turn the heat on the Crockpot to the lowest possible setting. Stir the mixture occasionally throughout the party or event to prevent it from sticking to the sides and burning. The dip will thicken as it sits. If you notice that the mixture gets too thick, add a little of the reserved water and stir.
6 boneless, skinless chicken breasts
1/2 cup water
1 bottle Moore's Honey BBQ Sauce
Slider Buns
  1. Pour water in bottom of slow cooker.
  2. Place chicken breasts in and cover with 1/2 bottle of Moore's Honey BBQ Sauce.
  3. Cook on low for 5 hours.
  4. Remove lid and shred chicken breasts with a fork.
  5. Add the remaining bottle of sauce and continue cooking for 30 more minutes.
  6. Serve on slider buns. 
2 pounds Chicken Wings thawed , split at the joint, wingtips removed and discarded 
Vegetable Oil , for frying
Sea Salt, Garlic, Pepper to taste
2 cups All- Purpose Flour
3/4 cup Moore's Buffalo Wing Sauce
3/4 cup Moore's Honey BBQ Wing Sauce
3/4 cup Moore's Asian Teriyaki Wing Sauce
Gallon Size zip-lock bag
Pan lined with paper towels
3 glass bowls for wing sauces 
Large serving platter 
Deep fryer
  1. Put chicken wings in a bowl then sprinkle with sea salt, pepper, and garlic to your liking. 
  2. Place the bowl in the refrigerator for 20 minutes. 
  3. Heat cooking oil in deep fryer to 350 degrees F . 
  4. Place flour in zip-lock bag,  working in batches put chicken wings in bag and shake the bag until wings are evenly coated. 
  5. Fry wings until lightly browned, 8 to 10 minutes per batch. 
  6. Transfer the wings with a slotted spoon to a wire rack /pan lined with paper towels. 
  7. Pour each wing sauce into separate bowls. 
  8. When wings get cool to touch roll wings one at a time into wing sauce  of choice. Place wings on a large serving platter and enjoy!
1 tsp Horseradish
1/2 teaspoon Siracha
1 teaspoon Moore's Original Marinade
1 teaspoon black pepper
1 teaspoon celery salt
6 oz. clamato/tomato juice
2 oz. vodka
cucumber slices, beef jerky, pickled okra and green beans to garnish, optional
  1. Combine all ingredients except garnish.
  2. Shake over ice.
  3. Add desired garnishes and serve.