Bill Morton Barbecue Sauce
from Lee and Mimi, Birmingham, AL

2 Bottles ( 28 oz.) Cider vinegar
5 oz Worcestershire Sauce
Black pepper
Salt
Red pepper
each to taste

Sounds simple but is very good. Use on shredded meat or what ever. It is not thick so is better mixed with the meat than poured on it.

Texas Beer Barbecue
Marinade

1 - cup chili sauce bottled
½ - cup beer
1/3 - cup vegetable oil
¼ - cup onion, finely chopped
¼ - cup cilantro, finely chopped
3 - tablespoons chili powder
1 - teaspoon ground cumin
½ - teaspoon dried red pepper
¼ - teaspoon salt
2 - pounds flank steak, cut 1-inch thick

In a medium bowl, you want to combine the chili sauce, beer, vegetable oil, onion, cilantro, chili powder, cumin, pepper and salt.

Place steak in glass baking dish or a large, re-sealable plastic bag. Pour the marinade over the steak, turn to coat both side. Cover the dish or seal the bag. If using a plastic bag, you want to press out as much air as possible. Refrigerate 3 hours or best overnight.
Prepare a low fire in a charcoal or gas grill.
Remove the steak from the marinade, shaking off any excess. Discard the marinade. If desired, sprinkle the steak with salt.
Place the steak on a well-oiled grill grid. You want to grill 25 to 30 minutes for medium-rare or about 45 minutes, loosely covered with foil. Only turn the steak once during the cooking. When you cut the steak, you need to thinly slice across the grain.
Picnicking & Tailgate: I would remove the steak from the marinade. Put steak in a clean plastic bag or plastic container. Put the steak in the ice chest and grill when you reach your picnic or tailgate location.

Makes 4 servings.

Salsa Fresca

4-5 - medium tomatoes, diced
1 - teaspoon garlic, minced
½ - cup red or white onion, finely chopped
¼ - cup fresh lime juice
2 - roasted jalapenos, seeded and finely chopped
3 - tablespoon fresh cilantro, chopped
¼ - teaspoon salt

In a large glass bowl, mix the tomatoes, garlic, onion, lime juice, jalapenos, cilantro and salt. With a fork, lightly mash the mixture. You do not over do this. Cover with plastic wrap and place in refrigerator to chill for 30 minutes. You can make this recipe a day or two ahead.

Picnicking & Tailgating: You want to place salsa in a plastic container and keep in ice chest. At the picnic or tailgate site, pour and allow everyone to dip with chips.

Seven-Layer Tortilla Chip Dip
1 - can (16 oz.) refried beans
1 - cup Cheddar or Monterey Jack Cheese, shredded
1 - can (2-1/4 oz) black ripe olives, sliced, pitted, and drained
1 - medium tomato, chopped
1 - cup sour cream
1 - cup guacamole
1 - cup salsa (see Salsa Fresca recipes)
1 bag tortilla chips

Using a 10-inch glass pie plate, you want to spread the refried beans over pie plate bottom. Now make a layer for the cheese, followed by the olives, then the tomato, next the sour, a layer of guacamole, and top with salsa.
Cover with plastic wrap and place in refrigerator to chill for 30 minutes.
Serve with tortilla chips.
Picnicking & Tailgating: This can be made a day or two ahead of time. Put the pie plate and dip into a large plastic bag and seal. Place in ice chest. When at the picnic or tailgate site, unwrap and put out for your quest to enjoy.

Makes 8 servings.

Southwest Fiesta Mild Dip
3 tablespoons Fiesta Mild Dip Mix [to order]
1 cup mayonnaise
1 cup sour cream
In a medium mixing bowl, combine the Fiesta Mild Dip Mix with mayonnaise and sour cream. Whisk the mixture until smooth. Cover and place in refrigerator for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.

Picnicking & Tailgating: Just take jar from refrigerator and place in ice chest. At the picnic or tailgate site, just pour into a paper or plastic bowl and serve.

Makes 2 cups.

Black-Eyed Pea Spread

1 TBSP butter/margarine
1/3 cup chopped onion
1 clove garlic, minced
1 (15.8 oz.) can black-eyed peas, drained
3 canned jalapeno peppers, seeded
¼ cup (1 oz.) shredded Monterey Jack cheese
1 (4.5 oz.) can chopped green chiles, drained
¾ tsp. salt
½ tsp. ground cumin
½ tsp. hot sauce
Melt butter in a small skillet over medium-high heat; add onion and garlic, and cook, stirring constantly, until tender.

Position knife blade in food processor bowl; add onion mixture, peas, and peppers. Process until smooth, stopping once to scrape down sides. Transfer mixture to a small saucepan; add cheese. Cook over low heat until cheese melts. Stir in chiles and remaining ingredients. Cover and chill. Serve spread with tortilla chips or crackers.

Yield: 2 cups

From Wally and Wimpy's

Back in Clarksburg, WV this is known as "Jump for Joy Hot Dog Chili."

½ - cup chopped onions
2 tablespoons butter
2 - pounds ground chuck
1 - ½ teaspoon chili powder
1 - teaspoon paprika

1/8 teaspoon hot pepper seeds
½ - teaspoon garlic salt
½ - teaspoon kosher salt
½ - teaspoon pepper
In a skillet, add butter and melt. Sauté the onions in the butter until clear. Remove the onions and set aside. Add the ground beef to the skilled and brown. When the ground beef is brown, add back in the onions and cook together for 5 minutes.

You want to set the crook pot temperature to high. Add in the ground beef and onions. Next, add the chili powder, paprika, hot pepper seeds, garlic salt, kosher salt, and pepper. Cook the hot dog chili for 6 hours. Stir frequently; you are looking for chili with a fine texture.

Serve over hot dogs. (To cook on the stove, add the ingredients to the skillet and simmer cook for 2-3 hours. Again, you want a fine texture.)

Picnicking & Tailgate: This recipe you will want to do a day or two ahead. Before leaving home, heat chili in microwave or in a saucepan. Pour into a thermos to keep hot. When the hot dogs are ready at your picnic or tailgate party, just open the thermos and pour into a paper bowl and let everyone go to town.

Makes 12 servings.

West Virginia Hot Dog Chili - Thanks to http://www.mountain-breeze.com/kitchen/