At the Big Game, Solo Stove brought the heat to the Players Tailgate—turning rivalries, hot takes, and long-standing beefs into something better shared around the flame. From smash burgers sizzling on the Steelfire™ Griddle to fireside moments fueled by Smokeless Fire Pits and Pizza Ovens, the experience was all about bringing people together through fire, food, and a backyard-first state of mind.
And the tailgate didn’t stop there. Fans joined in by submitting their own beefs to be squashed, along with the game-day recipes and watch-party setups that make their backyard the place to be. Now we’re keeping that energy going—sharing your favorite tailgate recipes to show how the Steelfire™ Griddle turns simple ingredients into Big Game-worthy food.
Griddle Smash Burger Tacos (Game Day Edition)
Equipment:
Ingredients (serves 4–6)
- 1½ lbs ground beef (80/20)
- 12 small flour tortillas
- Salt & black pepper
- Garlic powder
- Smoked paprika (optional but clutch)
- 12 slices American or cheddar cheese
Burger Sauce
- ½ cup mayo
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp pickle juice
- Finely chopped pickles (to taste)
Toppings
- Shredded lettuce
- Diced tomatoes
- Pickles
- Jalapeños (optional, but recommended for game day)
Instructions (Griddle Time)
- Preheat griddle to medium-high heat.
- Roll beef into golf-ball-sized portions. Press one ball directly onto a tortilla and smash thin, seasoning generously.
- Place tortilla beef-side down on the griddle. Smash again for max crust.
- Cook 2–3 minutes until beef is crispy, then flip.
- Add cheese immediately, cook 1 more minute until melted.
- Remove, fold like a taco, and load with toppings.
- Drizzle with burger sauce. Repeat until the griddle (or guests) is empty.
Nacho Average Seahawks
Equipment:
Base
- 1 giant bag of sturdy tortilla chips (use a mix of guacamole and blue corn chips to rep the colors) 
- 1 lb chili lime chicken
- 1 can black beans
- Cheese
- 2 cups shredded cheddar + 2 cups shredded Monterey Jack
- 1–2 cups nacho cheese sauce
Seahawks-Style Toppings
- Guacamole
- Sour cream
- Pico de gallo (tomato + onion + cilantro + lime)
- Sliced jalapeños
- Black olives
- Green onions
Optional Kickers
- Pickled red onions
- Lime wedges
Instructions
- Preheat the Pi Prime: Fire up the Pi Prime and let it preheat for 15–20 minutes. Using your thermometer the pizza stone should read 450–500°F. You want radiant heat for melting, not full pizza-blast mode
- Prep the Pan: Use a Solo Stove Cast Iron Skillet Lightly oil it so chips don’t fuse to the iron. Spread half the chips evenly across the bottom
- Add the Protein & Cheese: Sprinkle half your cooked chili lime chicken over the chips. Top with half the shredded cheeses and dollops of nacho cheese sauce. 
- Stack Again: Add another layer of chips, the rest of the meat, and the rest of the cheese. 
- Bake: Slide the skillet into the Pi Prime using heat-safe gloves. Cook 6-10 minutes, rotating halfway as needed. You’re looking for: cheese fully melted, light bubbling, and the chips to still be crispy
- Hit the Climactic Toppings: Now the fun part! Pull it out and sprinkle on: Pico de gallo, Guacamole, Jalapeños, Black olives, Green onions
- Serve Hot & Devour: Set out extra toppings like sour cream and hot sauce so guests can make every bite a touchdown.
Tenderloin Super Bowl Supper
Equipment:
Ingredients:
- 4 12 oz. Tasty Tenderloin Steaks.
Sauce:
- 1 large Spanish onion, cut into thin slivers.
- 10 finely chopped garlic cloves.
- 1/2 cup beef broth.
- 4 teaspoons of your favorite steak seasoning
- 1 cup of Italian Bruschetta mix
Plating Sauces
- 1 cup sour cream
- 1 cup guacamole
Instructions
- Fire Up The Solo Stove
- Light up your Solo Stove and allow it heat up and establish a strong coal base. Once you have a good base attach the hub and cast iron grill top.
- Generally the Fire Pit will have to have run for 20-30 minutes before cooking.
- Build the Sauce
- Add all the sauce ingredients to Griddle top except for beef broth. When the onions are cooked closely to your preference add the beef broth and allow to simmer. Once all the ingredients are combined add the beef broth and let it combine well into the onions. Set aside.
- Prep the Cooktop for Steaks
- Wipe the cooktop surface down and add a generous coating with vegetable oil
- Season the Steaks
- Pat steaks completely dry. Season with: Sea salt, Freshly ground black pepper, and your favorite Steak seasoning.
- Sear Over Live Fire
- With the Infrared thermometer check that the Cast Iron Cooktop Surface is at ~450°F
- Place steaks directly on the cast iron surface
- Insert a meat thermometer. Sear 3–4 minutes per side until a deep brown crust forms. Target internal temp: 135°F for perfect medium-rare
- Rest Like a Pro
- Remove steaks from the cooktop. Cover loosely with aluminum foil for 5 minutes to allow the juices to redistribute and produce a succulent steak.
- Finish each steak with a light butter glaze while resting.
- Finish the Sauce
- Gently fold sour cream and guacamole into the warm sauce
- Do not boil—just warm through on residual heat
- Serve & Flex
- Plate steaks. Add a generous dollop of the sauce beside each
- Serve with:
- Fire-roasted, seasoned vegetables (cooked on the cooktop)
- Toasted garlic bread warmed on top the griddle
Griddle fried rice
Equipment:
Ingredients
For Marinade
- 1 ½ lbs boneless, skinless chicken thighs cut into bite sized pieces
- ¼ cup coconut aminos
- 2 tbsp avocado oil
- 2-4 cloves garlic minced
For Fried Rice
- 4 cups cooked and cooled jasmine rice see notes
- 2 tbsp coconut aminos plus more for serving
- ½ large white onion diced
- ½ cup carrots diced
- ⅓ cup red bell pepper diced
- ½ cup frozen green peas
- 3 large eggs
- green onion for garnishing
- avocado oil as needed for cooking
Instructions
- Add all marinade ingredients to a bowl and combine.
- Add chicken and marinade to a large bowl or plastic bag and marinade for 30 minutes up to 24 hours prior to cooking.
- Pre-heat griddle for 10 minutes. Reduce the heat to low and add the marinaded chicken (along with the marinade juices) to a well oiled griddle. Allow to cook for 3-4 minutes until the chicken begins to brown.
- Add the onion, carrots, and red bell pepper to the griddle (adding more oil if needed to prevent sticking). Allow veggies to cook until onions become translucent, approximately 2-3 minutes, while continuing to move and flip the chicken to prevent it from burning.
- Add the rice to the griddle (adding more oil if needed to prevent sticking) and mix with 2 tbsp coconut aminos.
- Combine the veggies and rice and then add the peas to the rice and mix them in well.
- Add the eggs to the griddle and let cook for about 2 minutes until the whites of the eggs are nearly cooked. Then scramble the eggs with the spatula and allow to cook through completely.
- Mix all ingredients together, top with green onions, and season with additional coconut aminos, salt, and pepper if desired. Enjoy!
