Tailgating like a pro this football season

Tailgating like a Pro

Grilling expert, Chef Glenn Lyman stopped by WBTV News Saturday Morning to share a tailgating recipe and other tips.

Baja Turkey Sliders with Agent #89 Guacamole

Lean and mean, small but mighty turkey sliders with cheddar and Baltimore Ravens Wide Receiver, Steve Smith Sr. style guacamole.

Serves 8

• 1 1/2 pounds fresh ground turkey

• 1 1/2 teaspoons kosher salt or to taste

• 1 tablespoon G|Cooks Fiesta Blast Seasoning

• 1 cup prepared Guacamole (recipe follows)

• 8 potato rolls or other slider buns

• 2 slices of cheddar jack cheese, cut into squares to fit sliders

• Nonstick cooking spray


Preheat grill for direct medium-high heat.

Form the turkey into 3 oz. patties. Season burgers evenly with kosher salt and Fiesta Blast Seasoning and coat with cooking spray. Place on the grill and cook for 2 minutes on each side, topping with cheese on the second side to melt.

Build your slider with a smear of guacamole and hot melty burger patty.

Other Tips:

• Use a grill pan - it will keep the food from falling through the cooking grate.

• After you marinate steaks, pat them dry on both sides. Wet steaks don't sear; they steam and only turn them once or twice so they stay juicy.

• Have a working meat thermometer on hand so you don't have to guess on grilling time.

• A gas or charcoal grill. Each one has its advantages: gas is easy to light, control, and clean and charcoal is a lot more work, but it gives food a smokiness that gas can never quite imitate. And of course, whatever grill you use, the grates should be reasonably clean.

• Extra-long grilling tongs hard to use - use regular kitchen tongs for picking up, turning, and moving just about everything. Exceptions are quesadillas and whole fish, which are best turned very gently with a wide spatula