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Matt Dillon's Steak with Chipotle Barbecue Sauce Tailgate Menu

Menus - Picnic and Tailgate from AlansKitchen.comThe biggest gathering will be around the table as friends enjoy this complete array of easy appetizers, salads, entrees and scrumptious desserts. This menu includes: Hacienda Dip, Skillet Corn Bread, Matt Dillon's Steak with Chipotle Barbecue Sauce, Wyatt Earp Baked Beans, and Doc Holiday's Dutch Oven Peach Cobbler.

Cowboy Appetizers
Hacienda Dip

Cream cheese, Medium Thick & Chunky Salsa, and tortilla chips.
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Skillet Corn Bread

Cornmeal, baking soda, salt, buttermilk, eggs, and cooking oil.
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Cowboy Steaks
Matt Dillon's Steak with Chipotle Barbecue Sauce

Chile Paste: ancho chiles, Mexican dried chiles, chicken broth, white onion, garlic, Chipotle chiles. Chipotle Barbecue Sauce: vegetable oil, yellow onion, garlic, ketchup, Chipotle red chile paste, brown sugar, dark brown mustard, kosher salt, cider vinegar, strong coffee, Worcestershire Sauce, and freshly squeezed lemon juice. Steak: rib-eye steaks (about 8-10 ounces each).
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Side Dish - Beans
Wyatt Earp Baked Beans

Bacon, onions, green bell pepper, garlic, vegetarian beans, molasses, Original #7 Jack Daniel's Grilling Sauce, hot n' spicy ketchup, brown sugar, Worcestershire Sauce, dark brown mustard, dry mustard, cider vinegar, Liquid Smoke, salt and freshly ground black pepper.
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Doc Holiday's Dutch Oven Peach Cobbler

Graham Cracker Crust: graham cracker crumbs, sugar, and butter. Cobbler Filling: peaches, lemon, sugar, all-purpose flour, and ground cinnamon.
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