Week Number One's Tailgate Trophy goes to my buddy Gino, and receives the "Best Chow to Get the Tailgate Running" award. When you have an early game, here is the best way to coat the stomach for all of the beer and other stuff that will soon follow.Ingredients:

1. One Package (tube) of the Pillsbury Croissant Rolls, or try their new Pizza Crust.
2. One bag of frozen Hash Browns
3. One package of your favorite sausage patties (Jimmy Dean's is cool)
4. One carton of your favorite EggBeaters, any flavor (I like the Southwestern for the tailgate)
5. One package of Shredded Sharp Cheddar Cheese

Instructions:

1. Pre-heat your oven to 400 degrees.
2. Start thawing the frozen sausage patties and hash browns.
3. You can use a round pizza pan, or an 8 X 10 inch baking sheet. Both work OK.
4. Open the Pizza crust or Croissant dough and roll out to pizza shape. Make sure to pinch the edges to keep the egg mixture from running off.
5. Spread the hash browns directly on the crust.
6. Spread the sausage patties on top of the hash browns.
7. Almost there. Open the EggBeaters carton (shake well before opening) and pour on the crust. Cover everything liberally with lots of cheddar cheese.
8. Pop in the oven and bake for 20-30 minutes.

You can fix this quickly on the morning of the game, and wrap it in foil to keep it warm. If needed, you can even drop the baking sheet on the grill at the tailgate for a quick reheat.

Enjoy, and go Dolphins!

Cajun Grilled Potatoes - By Jimmy Simmons Finatics.com Tailgate Correspondent, and author of Grillin-n-Chillin.com 

I've prepared this grilled potato recipe ever since I started barbecuing. I can't remember where this recipe came from, but my wife's eyes light up each time I say, "How's about some Cajun Grilled Potatoes?" We like everything spicy so you may need to adjust the heat for your taste. 
Ingredients:

• 6 Medium Potatoes
• 1 stick butter or margarine
• 1/4 cup Franks Hot Sauce
• 5 cloves garlic minced
• 1 tablespoon white pepper
• 1 tablespoon onion powder
• 1 teaspoon paprika
• sprinkle of cayenne pepper

Instructions:

1. Wash the potatoes thoroughly leaving skins on. Cut potatoes into rounds between 1/4 and 1/2 inch thick. Set aside.
2. In a 13x9 baking dish melt the butter or margarine in the microwave. Mix all of the remaining ingredients into the melted butter. Place the potato rounds in the mixture making sure to coat each round with the mixture. Tightly wrap the dish with plastic wrap then microwave on high for 9 minutes.
3. Carefully remove plastic wrap being careful not to get burned by the escaping steam. Re-coat the potatoes with the butter mixture and return to microwave. Cover tightly with plastic wrap and cook for another 9 minutes.
4. Allow potatoes to cool in the butter mixture so they can absorb all the flavor. At this point you may refrigerate the potatoes for a later time.
5. Prepare a hot fire. Place each individual round on the grill and allow to cook for 5 minutes. Turn and cook for another 5 minutes or until the outside of the potatoes are slightly crisp. Return the potatoes to the baking dish to slather in the last remnants of the butter mixture.

Makes about 6 servings.

This sauce can turn your plain burgers, steaks and ribs into a mouth watering fiesta.

From the kitchen of Chef Eddy, star of CBS' "Bake It!"

Yield: 2 Cups

• 1 1/4 cup ketchup
• 1 cup tomato sauce
• 1/2 cup Dixie Crystals Brown Sugar
• 1/2 cup apple cider vinegar
• 2 Tablespoons honey
• 2 Tablespoons molasses
• 1 Tablespoon hickory liquid smoke flavor
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon ground black pepper
• 1 Teaspoon garlic powder
• 3/4 Teaspoon paprika powder
• 1/2 Teaspoon salt
• 1/4 Teaspoon celery seed
• 1/8 Teaspoon chili powder

In a saucepan, combine the ketchup, tomato sauce, brown sugar, honey and molasses. Add all the remaining spices. Bring to a boil and then simmer for approximately 10-15 minutes or until the desired consistency is obtained. Make it a couple of days before the game and freeze it.