Kielbasa and peppers for a tailgate: smoked kielbasa, bell peppers and onions browned together on a propane griddle, or steamed and browned in a foil pan on a gas grill, then piled into rolls with mustard for 10. Slice at home and it takes about 35 minutes at the lot. Kielbasa is the smoked Polish sausage with deep roots in Pennsylvania's Polish-American towns, and at Beaver Stadium charcoal and wood fires are banned while gas and propane aren't, so this one cooks on propane.
Feeds: 10 · Hands-on: about 45 min · Total: about 15 min at home, plus about 35 min at the lot
Home gear: zip bags and a cutting board
Pack for the lot
- Bagged kielbasa, in the cooler
- Bagged peppers and onions, in the cooler
- Oil, salt and pepper
- Beer or stock (½ cup)
- Rolls and mustard
- Propane griddle or gas grill, with a full tank
- A half-size foil pan and heavy foil (for the foil-pan method)
- 2 spatulas or tongs
- Instant-read thermometer
- Plates and napkins
- Blue bags for bottles and cans, clear bags for everything else
Lot notes
- The Penn State rule: the guide's rules say "Grills | Charcoal and wood fires are banned, and so are tow-behind grills and smokers, fire pits and open-flame heaters." Its FAQ adds: "Gas and propane aren't on the banned list." So a propane griddle or gas grill works and charcoal stays home. Read the Penn State guide.
- Your space: your car and tailgate share one 8.5 x 15-foot space, and the emergency lane down the middle of each aisle stays clear. A tabletop griddle fits; set it where the flame is away from the car and foot traffic.
- Holding hot: leave the cooked kielbasa and peppers on the griddle's cool side, or in the covered foil pan on the grill over low heat, at 140°F or above. Off the heat, serve it within 2 hours, or 1 hour above 90°F.
- Cleanup: let the griddle cool before you scrape and pack it. Leftovers that sat out past the 2-hour mark get tossed. Blue bags take empty bottles and cans, clear bags take everything else, and you leave them at your spot.
Can you make kielbasa and peppers ahead?
Yes. Slice everything the night before and keep it in the cooler. You can also cook it fully at home, chill it, and reheat it in a covered foil pan on the grill until it reaches 165°F.
How do you keep kielbasa and peppers hot at a tailgate?
Keep them on the cool side of the griddle, or in a covered foil pan on a gas grill turned to low. They need to stay at 140°F or above.
How much kielbasa do you need for 20 people?
Double it: 8 lb of smoked kielbasa, 8 bell peppers, 4 onions, 1 cup of beer or stock and 20 rolls. A standard 2-burner griddle cooks it in 2 rounds, or use 2 foil pans on a gas grill.
Can you grill at Beaver Stadium?
Yes, with gas or propane. Charcoal and wood fires of any kind are banned, and so are tow-behind grills and smokers, fire pits and open-flame heaters, but gas and propane aren't on the banned list.
Is kielbasa already cooked?
Most kielbasa sold in the U.S. is smoked and fully cooked, so it only needs heating to 165°F. Fresh kielbasa is raw sausage and must reach 160°F. Check the label.