chelada tailgate football el paso
3.5 hours (cooking) + 30 minutes • 6 cocktails


Designed especially for football tailgates, try this Mexican-inspired Chelada enhanced with our El Paso Tex-Mex spices and our Rum & Chipotle hot sauce. Garnished with a chicken drumstick and baloney burnt ends, this cocktail, which is basically a half-and-half mixture of pale beer and tomato and clam cocktail, will please your guests as a starter during a football evening with friends . We also use our Chicken Ribs BBQ sauce, our Cajun Mardi Gras spices and our Babball Mustard for cooking baloney burnt ends.



  • 6 chicken drumsticks
  • 50 g El Paso Tex-Mex spices


  • 675 g baloney to grill
  • 50 ml Firebarns Baseball Mustard
  • 50 g Cajun Mardi Gras spices
  • 150 ml Texas Chicken Ribs BBQ sauce
  • 2 tbsp. tablespoon of butter


  • 3 beersBon Er'Gien The 12 Cabochons
  • 3 cans of Caesar Original Ready-to-Drink
  • Bloody Caesar spices (rimmer)
  • The juice of a lemon (rimmer)
  • 6 celery
  • 1 ½ lemon
  • Ice
  • Chipotle Rum Hot Sauce to taste
  • 6 wooden skewers


  1. Cut the baloney into cubes of approximately 2cm x 2cm. In a large bowl, mix the baloney cubes with the Baseball Mustard and Cajun Mardi Gras spices well. Place on the smoker or BBQ grill for indirect cooking at 250°F for 1h30.
  2. Place the cubes in an aluminum dish, add the butter and BBQ Chicken Ribs sauce. Cover with foil and continue cooking for 1 hour.
  3. Sprinkle the chicken drumsticks with El Paso Tex-Mex spices. Place on the BBQ over high heat and grill the drumsticks well on both sides. Place them in indirect cooking until the internal temperature is 165°F.
  4. Dip the rim of the glass in the lemon juice and then in the El Paso Tex-Mex spices. Fill the glass halfway with ice, add a few drops of Rum & Chipotle hot sauce and add 150 ml of tomato and clam cocktail and 150 ml of beer. Stick a chicken drumstick, lemon and baloney cube on a wooden skewer. Place in the glass, add the celery and serve.

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