This college football season, Kingsford charcoal has teamed with ESPN, former NFL great Joe Theismann, and champion pitmaster Chris Lilly, to bring you Tailgate Week, featuring a grill and flame throw-down of the week's hottest NCAA game.

Each week a match-up is selected by ESPN and Lilly and Theismann create a dish to represent each team, adding a little food-fueled rivalry to your tailgate. This week's pick is Nebraska vs. Oklahoma State and Lilly has created Corn Husk Skewers and Grilled Steak Pizza, OK-Style.

The corn husk skewers are made with alternating medallions of corn, zucchini and eggplant, while the pizza features grain-fed steak and tomato sauce with KC Masterpiece® barbecue sauce mixed in. Grill 'em both up for this weekend's game. And you can find more college football head-to-head recipes for upcoming weeks here .

Corn Husk Skewers
4 ears corn, in husks
2 zucchini
2 eggplant
4 metal skewers, 12” minimum
1/2 cup butter, salted
3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dry thyme
1 teaspoon minced onion
1/2 teaspoon garlic salt

Without removing the corn husks from the corn cob, peel husks down uncovering the ears of corn. Remove the silk from the corn ears. Cut the ear of corn from the stalk (a small piece of corn can be left on the stalk). Place the corn husks, still attached to the stalk, into a bowl of water.

Cut each ear of corn, the zucchini, and eggplant into 3/4-inch medallions. Place medallions into a medium mixing bowl.
In a small bowl add softened butter, Dijon mustard, lemon juice, thyme, minced onion, and garlic salt. Blend well and add mixture to the bowl of vegetable medallions. Make sure all vegetables are coated well.

Pierce each corn stalk with a metal skewer. Add vegetable medallions one at a time to the skewer alternating variety. The last vegetable on each skewer should be a corn cob tip. Fold the corn husks back over the vegetable medley forming what looks like the original ear of corn.

Preheat charcoal grill to 400 degrees F. Wrap vegetable medley corn husks in aluminum foil and place on hot grate over direct heat for 20 minutes, turning once (cooking 10 minutes on each side). Carefully remove foil and vegetable medley corn husks on hot grate over direct heat for 10 minutes, turning several times to prevent burning. Remove corn from grill and peel down husks for a great presentation.

Makes 4-8 servings (35 mins prep,35 mins cooking)

Grilled Steak Pizza, OK-Style
16 ounces homemade pizza dough or frozen dough
3/4 cup shredded mozzarella cheese
6 ounces steak filet cut into 6 1/8” thick slices
6 tomato slices 1/8” thick
6 purple onion slices 1/8” thick

Pizza Sauce (makes enough for 2-3 pizzas)
1 can tomato paste (6 oz)
1/4 cup water
1/4 cup grated parmesan cheese
2 tablespoons KC Masterpiece® Hickory Brown Sugar
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper

Lightly flour your work table and hands. Press pizza dough with the palms of your hands stretching the dough into a 12” pizza crust. A floured rolling pin will also work well.

Preheat oven to 400 degree F. Par-bake crust in oven for 9 minutes before finishing on the grill to intensify the smoky flavors. Remove from oven and set aside.

Preheat charcoal grill to 400 degrees. Place steak slices on hot grate over direct heat for 1 minute on each side. Remove steak from grill and set aside.

Place par-baked pizza crust on hot grate over direct heat for 2 1/2 minutes. Remove pizza crust from the grill and pop any bubbles that have formed in the dough with a sharp knife. Flip the crust so the grilled side is facing up.

Spread 1/2 cup of pizza sauce on the crust leaving the outer rim un-sauced. Sprinkle 3/4 cup mozzarella cheese over the top of the pizza. Arrange the steak slices, tomatoes and onions on the pizza.

Return pizza to the grill and cook over direct heat for 2 1/2 minutes. Remove pizza from the grill, cut, and serve.

Makes 4 servings (30 mins prep,7 mins cooking)