TAILGATING CHECKLIST

 

 

 


tailgateSource:SBNATION



“Thou shalt theme your tailgate food around the visiting rival.” Rule 7 of The 10 Commandments of College Football Fandom

By Meathead Goldwyn

Start planning early. Check the rules on the place you plan to park. Some lots do not permit tailgating, some do not allow charcoal grills, some do not allow adult beverages, some do not allow glass bottles, and some do not allow trailers.

Why not get there early and cook breakfast and throw a ball around? Then lunch before going into the game, and then dinner after the game rather than fighting traffic?

Plan simple foods. Don’t get too complicated. Don’t show off. KISS (Keep it Simple, Stupid). Unless you have someone to stand guard over the cooker and the meat, don’t try to smoke ribs while you’re in the game. Some dastard from the away team who couldn’t get tickets will surely smell your smoke and have a feast.

Think about food that can be eaten with your hands. It’s hard cutting steaks with a plastic knofe on a paper plate. Think burritos, wraps, sandwiches, things on buns.

Do as much prep in advance as possible. For example, if you plan to make omelets for breakfast, break and mix the eggs, add the herbs and whatever else was going in, pour them in a jar, and then all you need to do is pour them into the hot pan with butter. You can chop peppers in advance, but onions get bitter if chopped in advance, and potatoes brown.

Save and clean empty milk jugs, and freeze water in them. The frozen bottles can keep food cold, and can be used for drinking.

It is especially important that you pay close attention to food safety when you are away from refrigeration and running hot water. Read my page about food safety. Remember to keep food below 40°F or above 150°F. Label your coolers so people won’t keep opening the meat cooler when they are looking for a beer.

Buy an empty spray bottle at the drug store and fill it with a dilute solution of household bleach. USDA recommends a solution of one tablespoon of 5% unscented, liquid chlorine bleach per gallon of water. Bleach is a powerful sanitizer. That’s why they put it in swimming pools. After washing cutting boards, knives, meat grinders, counters, etc., it’s a good idea to sanitize with bleach. Flood surfaces with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels.

Arrive early and stay late. Relax. Have a party. Even if the home team loses, you can salvage victory from defeat with good food and drink!

Let’s start with a tailgating grills selected from our dadabase of ratings.

  • Aprons
  • BBQ sauce
  • Bear paws
  • Binoculars
  • Bleach solution in spray bottle
  • Boom box for the parking lot and pocket radio for inside the stadium
  • Bottle and can openers
  • Buns
  • Camera
  • Chairs
  • Charcoal, chimney, lighter
  • Condiments: mustard, ketchup, relish, onions, tomatoes, pickles, peppers
  • Cooking oil and/or butter
  • Drinks: Beer, soft drinks, water, wine
  • Drink coolers
  • Faux Cambro
  • Flatware
  • Grill brush
  • Hat with a brim
  • Heavy duty aluminum foil
  • Hot sauce
  • Fire extinguisher
  • Footballs, frisbees, bean bag toss
  • Oven gloves
  • Ice
  • Meat: Pulled pork, ribs, hotdogs, brats, Italian sausage, burgers
  • Mosquito repellant
  • Pans and pots
  • Paper cups and plates
  • Paper towels
  • Phone
  • Propane and lighter
  • Rain gear: Ponchos, umbrellas, caps
  • Salt, pepper, other herbs & spices
  • Side dishes: Potato salad, slaw
  • Snacks: Chips, Chex Mix, Cheetos, peanuts
  • Stadium seats
  • Sunblock
  • Sunglasses
  • Tables and tablecloths
  • Team rosters
  • Meat thermometer
  • Easy-Up canopy or tent or tarp
  • Trash bags & liquor boxes to hold them
  • Utensils: Knives, spatula, serving spoons, 2 sets of tongs (one for raw food, one for cooked)
  • Water for cleanup
  • Wet towelettes
  • And don’t forget the tickets!
  • SOURCE: AMAZINGRIBS.COM

Taco Stew Recipe 

  • READY IN 45 mins

Taco Stew

Recipe by SMAYO

“This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.”

Ingredients Edit and Save

Original recipe makes 8 servings
  • 2 pounds ground beef

  • 1 onion, chopped

  • 2 (15 ounce) cans ranch-style beans

  • 1 (15.25 ounce) can whole kernel corn

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 (14.5 ounce) can peeled and diced tomatoes with juice

  • 1 (1.25 ounce) package taco seasoning mix

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  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  1. In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
  2. Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.

MEAT OF THE MONTH: BRISKET!

We sale prize winning briskets on a weekly basis! Our briskets are packer trimmed & ready for the pit! All you need is your favorite seasoning & a little time to follow these simple steps.

The Wood

Build your fire using regional hardwoods, such as mesquite in the west, hickory in the east, and post oak and pecan in Central Texas.  When the coals glow red, the smoking can begin.

Direct Heat

Most backyard barbecuers use this method, but the brisket can quickly dry out because the meat sits directly over the coals. Avoid over-cooking by soaking some wood chips in water (or in fruit juice for an extra layer of flavor) and adding them to the embers. The damp wood smolders and permeates the brisket with smoke. You can also offset the heat by raking the coals to opposite sides of the pit. Cook for 1 1/2 to 2 hours per pound, at a temperature between 200 and 250 degrees, adding both dry and soaked wood chips as necessary to keep the temperature consistent.

Indirect Heat

This process, which employs an extension firebox on a smoker, produces fantastic barbecue but proves fickle even to practiced pitmasters; variables such as humidity and the size of the brisket can throw off results.  The temperature should always stay the same—between 250 and 325 degrees—and heat escapes when you open the lid. Cook for 60 to 90 minutes per pound, until the internal meat temperature is at least 180 degrees.

Illustrations by Frank Chimero