BigIron Tailgate (Weekly Recipe Blog)

Game day recipes from BigIron employees (maybe customers too?), shared weekly as blog content and social posts. It’s personal, crowd-friendly, and a great way to spotlight your BI team in a fun, yummy format.

BigIron Tailgate: Cody’s Smoked Sausage Queso

Football season’s here, and so is snack season.

This week’s BigIron Tailgate recipe comes from Cody in Equipment Ops, who swears this queso has never lasted past halftime. It’s quick to prep, easy to transport, and holds up whether you’re at a tailgate, on the couch, or sneaking bites between auction refreshes.

Here’s how to make it.

Cody’s Smoked Sausage Queso

What You’ll Need:

  • 1 lb smoked sausage (chopped or crumbled)

  • 1 brick of processed cheese (like Velveeta), cubed

  • 1 can diced tomatoes with green chilies (Rotel style)

  • 1 block cream cheese

  • 1 splash of milk (optional, for thinning)

  • Tortilla chips or crackers for serving

What You’ll Do:

  1. Brown the sausage in a skillet until crispy at the edges.

  2. Toss everything (sausage, cheeses, tomatoes) into a slow cooker or heavy pot.

  3. Stir occasionally until smooth and fully melted. Add a splash of milk if it gets too thick.

  4. Serve warm. Eat fast.

Cody’s Tip:

“This stuff keeps its heat in a thermos if you’re on the move. Also tastes just fine straight off a workbench.”

Tailgate Tested. BigIron Approved.

We’ll be sharing game day favorites from our team all season long, so check back every Thursday for a new one.

Got a recipe that deserves a spot in the lineup? Email us at recipes@bigiron.com and we might just feature it in an upcoming post.

Social Post

BigIron Tailgate: Cody’s Smoked Sausage Queso

This week’s game day snack comes from Cody in Equipment Ops, and let’s just say it never lasts long. Quick to make, easy to haul, and fully approved for tailgates, workbenches, and halftime refills.

Cody says the trick is keeping it in a thermos. We say the trick is making enough in the first place.

Full recipe’s on the blog.

BigIron Tailgate: Sheila’s Chili & Cinnamon Rolls

Football’s better with a full plate. And in Nebraska, that plate comes with chili and a cinnamon roll, no questions asked.

This week’s BigIron Tailgate recipe comes from Sheila Smith in Hastings. Sheila’s a lifelong Husker fan, proud season ticket holder, and firmly in the “chili and cinnamon roll” camp.

When Nebraska hits the road, Sheila fires up the crockpot, warms up the oven, and makes what she calls “the best part of away games.”

Here’s how to feed a hungry crew the Nebraska way.

Sheila’s Crowd-Ready Chili (Slow Cooker Style)

What You’ll Need:

  • 2 lbs ground beef
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained
  • 2 cans (15 oz each) chili beans, undrained
  • 2 cans (15 oz each) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

What You’ll Do:

  1. Brown the ground beef with onion and garlic in a skillet. Drain off the fat.
  2. Add everything to a large slow cooker. Stir well to combine.
  3. Cook on low for 6–8 hours, or high for 3–4. Stir occasionally.
  4. Serve hot, with a fresh cinnamon roll on the side—or dip it right in.

Sheila’s Tip:
“This feeds a tailgate, a work crew, and still tastes better the next day. Don’t be afraid of leftovers.”

Sheila’s Soft Cinnamon Rolls (Makes 12)

What You’ll Need (Dough):

  • 1 cup warm milk (about 110°F)
  • 2¼ tsp active dry yeast (1 packet)
  • ½ cup granulated sugar
  • 2 eggs
  • ⅓ cup butter, melted
  • 1 tsp salt
  • 4½ cups all-purpose flour

What You’ll Need (Filling):

  • 1 cup brown sugar, packed
  • 2½ tbsp ground cinnamon
  • ⅓ cup butter, softened

What You’ll Need (Frosting):

  • 4 oz cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups powdered sugar
  • ½ tsp vanilla extract
  • 1–2 tbsp milk (to thin)

What You’ll Do:

  1. In a large bowl, combine warm milk and yeast. Let it sit 5–10 minutes until foamy.
  2. Add sugar, eggs, melted butter, and salt. Stir in flour one cup at a time.
  3. Knead by hand or mixer until dough is smooth and elastic (about 5–7 minutes).
  4. Cover and let rise until doubled (about 1 hour).
  5. Roll dough into a 16×12 inch rectangle. Spread softened butter on top, sprinkle with brown sugar and cinnamon.
  6. Roll tightly from the long side and cut into 12 rolls. Place in a greased 9×13 pan.
  7. Cover and let rise again (30–45 minutes).
  8. Bake at 350°F for 20–25 minutes until golden brown.
  9. Beat frosting ingredients until smooth and spread on warm rolls.

Sheila’s Tip:
“Make the rolls the night before and frost them morning-of. There won’t be leftovers. If there are, hide them.”

Tailgate Tested. BigIron Approved.
Check back every Thursday for more football-season favorites from BigIron employees around the country.

Got a recipe that deserves a spot in the lineup?
Email us at recipes@bigiron.com and we might just feature it in an upcoming post.

Social Post

BigIron Tailgate: Sheila’s Chili & Cinnamon Rolls

This week’s game day recipe comes from Sheila in Hastings, one of our own at BigIron and a lifelong Husker fan with season tickets and a serious chili game.

Sheila’s crockpot chili feeds a crowd and gets even better the next day. And yes, she makes the cinnamon rolls from scratch. It’s a Nebraska tradition for a reason.

Read the full recipe on the blog.