Tailgating Times

First off I have to thank Dave over at TailgatingIdeas.com for getting the word out about this YouTube video featuring the Colt Ford song "Tailgate".



After seeing this video I found Colt's official site (Where else but ColtFord.com) and his myspace page, Colt Ford on MySpace. It turns out that he just shot a video for "No Trash in My Trailer" and it will be on CMT and GAC soon. Colt is a tailgating kind of guy so look out for that. Of course I'm hoping he can get "Tailgate" on the air in time for football season. It's the perfect parking lot anthem for the pregame festivities.

Wood Flavor on a Gas Grill as printed in the Athlon Sports Digest "Grilling and Tailgating Issue"
by Steve Glor

A lot of people prefer using charcoal or wood for barbecuing because they like the smoke flavor in their meat. For tailgating there are two major advantages to using propane instead of charcoal: Gas grills are ready to cook on fast. No waiting for the coals to be ready and when you’re done cooking, turn the grill off and it is off. Second, there are no hot embers to dispose of and the cooling off period is extremely short.

I get asked all the time how I get real smoke flavor in my ribs and pulled pork. Getting wood flavor from a gas grill is very simple and tasty. All you need is some nice wood chips, aluminum foil, and water. Here's how I do it.

1. Soak the wood chips in water for at least 30 minutes. I like to put the chips in a resealable bowl or zip lock bag with enough water to cover them on the way to the game. I use about 1 cup of chips per hour of cooking.

2. You can add some whisky to the water for additional flavor if desired.
3. Pre-heat the grill to high
4. Place about a half a cup (or a handful) of wood chips onto the center of a square of foil.
5. Bring the edges up to meet in the middle and then fold down together until they touch the wood chips.
6. Fold up the other two ends of the foil packet.

The annual Grilling and Tailgating Issue from Athlon Digest hits newstands today at Super Wal-Mart and Lowe's. This pocket sized guide is chock full of grilling recipes and tailgating tips from industry experts like Stephen Linn, The Ultimate Tailgater, and Freedom Grill's head of marketing, Steve Glor.



Prominently featured in this issue is a 3 page feature on the origins of Freedom Grill and how a small group of tailgaters changed the face of outdoor grilling in half a decade of hard work. There are also more than 50 recipes including several Fire Brand Grilling sauce recipes like Bar-B-Q Chicken Pizza or Swordfish with Spicy Mango Salsa.

Make sure you grab a few copies of this digest as soon as you can. The recipes are terrific and there's even a column on how to get authentic wood grilled flavor on a gas grill.

Two new studies recently released show grilling continues to rise. Check it out.

http://publications.mediapost.com/index.cfm?fuseaction=Articles.san&s=79422&Nid=40941&p=363476

The Real Ultimate Tailgater can be yours.

Steve Glor, Vice President of Marketing for Freedom Grill built this truck to be the last word in tailgating vehicles. He put in everything but the kitchen sink and customized nearly every inch of the 2005 Chevy Silverado 2500 HD. The truck has 7 TV screens, a KVH satellite dish, 2 receivers, MTX Audio, a refrigerated center console, and custom paint and interior. Weld Racing Wheels and Toyo Tires on a 6" full traction lift make the Carnivore a monster even when it's driving down the road.

When the Carnivore gets where it's going though...check this out!



The Carnivore cost Glor most of his life savings even with over one hundred thousand dollars in sponsor parts and took thousands of hours to finish. Glor jokes that it also cost him his health and a couple of girlfriends but we're pretty sure he's kidding. Any way you look at it, this is one unbelievable truck. The flamed Freedom Grill FG-100 on the back of the truck is hot but that wasn't enough for Steve. He also put a new Freedom Grill FG-50 on the front so that everyone at the tailgate can get enough to eat.

Don't even get us started about those custom wood countertops.
With the bed open the bar tops let everyone gather round for a tailgating feast to watch the games on the 3 overhead TV's. The butcher block cutting board in the tailgate is perfect for the chef.

For more information check out the article on 4 Wheel Drive at About.com or check out the listing in the Freedom Grill Online Store. (Click here to buy the Carnivore at FreedomGrill.com)

Get Your Grills On!

Dave Lamm writes a tailgating blog called Tailgating Ideas and he's mad. His beef: the NFL prohibits tailgating around the stadium for the Super Bowl:

The Super Bowl has gradually turned into an overcommercialized media event over the past few years but banning tailgating at the Super Bowl is just hypocritical and short sighted by the NFL. How can the NFL encourage millions of fans to tailgate prior to every game during the season but ban tailgating before the Super Bowl?

This is an issue that had fans tearing up message board and forums last year, but this year Dave's taken it the next step. He's started a petition for tailgaters around the country to sign that he'll send to the NFL and the Super Bowl Committee. The high points of his petition:

Insists that the ban on Super Bowl tailgating policy be abandoned.
Points out that this policy is hypocritical and undermines the NFL’s credibility.
By banning tailgating at the Super Bowl, the NFL has essentially sent a message that the potential threat of terrorism has criminalized a uniquely American way of life.
If the anti-tailgating policy is not changed, tailgaters across America are willing to boycott all Super Bowl advertisers and their products if this policy is not changed.

You can read the entire petition and sign it here. To read his blog post about the petition click here.

There will be at least one large tailgate area at the Super Bowl this year, however, even if it's not near the stadium.

Last year's ban sparked an idea for Jay DiEugenio, aka The Tailgate Guy, who runs YourTailgateParty.com. Super 'Gate 08 is a 4-day event with contests and concerts, and the Tailgate Decathlon. The idea, according to the website, is to:

- Give tailgaters a place to party before the biggest football game of the year.
- Celebrate the growing trend of tailgating by bringing together tailgaters from teams across the NFL.
- Strive to set the world record for the biggest tailgate party in history.
- Be a fun, interactive, event for the fans with contests, entertainment, and of course, tailgating!
- Provide a place to park, stay, and party for a minimal cost, and with minimal restrictions.

Oh yeah, there's also a contest for Miss Blacktop Babe.

This is a talent.

... when you brand yourself with a steak brand. At least I bet that's what this Kansas City Chiefs fan is telling his buddies. It's a better story than "I was drunk and stupid." Or maybe, as the woman off-camera says, he is just nuts.

Okay, so the Kansas City Chiefs just aren't a good football team this year. At least they have good cheerleaders so fans have something to enjoy.

By Stephen Linn
The Ultimate Tailgater

This Week's Menu:

- Coach's Favorite Jalapeno Corn Bread
- Herb Lamb Chops
- Mixed Grill Vegetables
- Chocolate Earthquake Cake


The past few weeks I’ve been busy talking with folks about college tailgating – first at all the conference championship games and now the upcoming bowl games. Often these games are also where you find championship tailgating, since it’s the last tailgate of the season and folks lay out everything they’ve got for one last, great meal before storing the cooking tools until next season.

While doing interviews about some of the final college games of the year I found myself flipping through my conference handbooks and decided to use some of the recipes in the books to put together this week’s menu. I’ve also included a great lamb recipe from the FOX Sports Tailgating Handbook.


Coach’s Favorite Jalapeno Corn Bread
1 cup buttermilk
1 cup yellow cornmeal
1 cup sifted all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
¼ cup shortening, melted
1 (16-ounce) can corn, drained
2 cups (8 ounces) shredded Cheddar cheese
3 jalapeno chiles, chopped

Combine the buttermilk, cornmeal and flour in a bowl and mix well. Add the sugar, slat, baking powder, baking soda, egg, shortening, corn, cheese and jalapeno chiles and mix well. Pour into greased 9x13-inch baking pan. Bake at 375 degrees for 30 minutes. You may substitute a different type of cheese for the Cheddar.

Yields 15 servings

Recipe from The Ultimate Tailgater’s Big 12 Handbook.


Herb Lamb Chops
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
2 large garlic cloves, crushed
⅛ teaspoon cayenne pepper
Kosher salt
2 tablespoons olive oil
6 lamb chops

Place the first five ingredients in a food processor and pulse until mixed. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops being sure to cover all surface areas. Place in a zip-top bag and marinate in the refrigerator for at least 2 hours.

Preheat the grill to high.

Grill the lamb chops for 2–3 minutes. Then flip and cook on the other side for 2–3 minutes more until done.

Serves 3–6.

Recipe from the FOX Sports Tailgating Handbook.


Mixed Grill Vegetables
5 green bell peppers
3 large Vidalia onion
5 yellow squash
1 (2-pound) package grape tomatoes
Other vegetables

Kosher salt and pepper to taste
1 bottle Gazebo Room Greek Salad Dressing & Marinade (available at local groceries)

Cut assorted fresh vegetables in large chunks. Put cut vegetables in a large bowl and season with kosher salt and fresh ground pepper. Add Gazebo Room Marinade.
Stir to coat and place on a hot grill pan or skillet if you don’t have one. Cook until tender and place back in the bowl used to coat vegetables to give added flavor. Use as many vegetables as desired. Serve immediately.

Yields 6 to 8 servings

Recipe from The Ultimate Tailgater’s Big Ten Handbook.


Chocolate Earthquake Cake
1 box German chocolate cake mix
1 (3 1/2-ounce) can sweetened flaked coconut
1 cup chopped nuts
1/4 cup butter
8 ounces cream cheese, softened
1 (16-ounce) box confectioners’ sugar

Preheat the oven to 350º.

Prepare the cake batter according to package instructions.

Grease a 9 by 12-inch baking pan. Cover the bottom of the pan with the coconut and nuts. Pour the cake batter on top. Melt the butter in a bowl. Add to it the cream cheese and confectioners’ sugar. Stir to blend. Spoon over the unbaked batter and bake for 40 to 42 minutes. You can’t test for doneness with this sticky cake. The icing sinks to the bottom while baking and makes a gooey white ribbon throughout.

Makes about 24 squares.

Recipe from The Ultimate Tailgater’s Racing Guide


To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

By Stephen Linn
The Ultimate Tailgater

It's the time of year where folks like me get asked about gifts for tailgaters. After all, we're not the easiest bunch to buy for. Not the hardest. But not the easiest.

Next year I'm launching The Ultimate Tailgater's Cool Tools videos which will help you find the best tailgating and outdoor cooking products - both for you and to give as gifts - all year long. But that doesn't help with this holiday season, does it?

For the tailgate chef on your list you can't go wrong with any of several tailgate cookbooks on store shelves. One of the benefits of these books is that they are gifts you can use all year, not just during football season. After all, you grill in the spring and summer, too.

Of course, you'll find a lot of great recipes in my books (you knew I was going to say that), but if you're looking for a dedicated tailgating cookbook then I'd recommend one of these:

Fan Fare
Debbie Moose’s first cookbook was all about eggs. Deviled Eggs offered 50 recipes for, you guessed it…deviled eggs. Her second cookbook, Fan Fare ($14.95, Harvard Common Press), has twice as many recipes and many more ingredients, as she offers up tailgate menu ideas for both the parking lot and the living room.

Many of the recipes come from tailgaters and Debbie’s friends, and range from appetizers with names like Nutty Blue Cheese Ball and Revved-Up Onion Dip to main dishes like Double Play Spicy Beef and Teriyaki Tip-Off Wings. She also serves up menus for parties celebrating football games, the Kentucky Derby, the ACC basketball championships, and others.

Alongside the recipes—which are found in chapters like “Kickoff,” “Pit Stop” and “Overtime”—Debbie has tidbits about tailgating traditions and a calendar of sporting events so you’ll have an excuse to throw a tailgate any time of year.


ESPN GameDay Gourmet
ESPN GameDay Gourmet ($16.95, ESPN Books) is for the college football fan and tailgater - especially fans of ESPN's GameDay telecast (the forward is from Mike Golic and there are sides from Chris Fowler, Lee Corso, and Kirk Herbstreit).

Pableaux Johnson is a New Orleans-based food writer who complied more than 80 recipes from around the country to give tailgaters a book with dishes covering breakfast, lunch, dinner, and a few other side meals. Some of the names reflect the source (like Notre Dame's Fighting Irish Beef Stew), others sound like he tried too hard to put a football name to a dish (Huddle-Up Onion Soup), but overall it's a good cookbook from a guy who knows his food (Johnson was a 2004 James Beard Journalism Award nominee).


The Tailgating Cookbook
Although not a new book (it came out in 2005), the The Tailgating Cookbook ($15.95, Chronicle Books) is one that still holds-up well in the parking lot.

Bob Sloan is an author who writes all sorts of books, including mysteries, but may be best known for writing Great Burgers. In The Tailgating Cookbook he does a good job in his introduction of prepping a home cook on the finer points of becoming a tailgate chef, including parking lot etiquette and tips for preventing your big meal from turning into a big flop. The rest of the book is filled with recipes for some great tailgate standards.



The Tailgater's Cookbook
If you visit the blog or The Ultimate Tailgater's webiste often you may have heard my The Ultimate Tailgate Chef podcast with David Joachim. David's a great chef and prolific writer with a number of titles to his credit including A Man, A Can, A Plan.

In The Tailgater's Cookbook ($14.95, Broadway Books) he complies nearly 100 of his best recipes along with tips for cooking in the parking lot. The result is a cookbook any tailgate chef will get something out of. There are also several resources for tailgating gear and such in the back of the book.

And while I'm on the topic of David's books, if you want one of the ultimate guides for becoming a world class grill chef pick up his new book, Mastering The Grill (it's not that easy - it's big, 416 pages, and heavy) ($24.95, Chronicle Books). David co-wrote this detailed how-to guide with tips, techniques, and more that 300 recipes.

Okay... if someone asks you to name a tailgating game what's the first one that rolls off your tongue?

Yep, cornhole. After all, as the song says, it's a game you can win with an open one in your back pocket.

Song, you ask? Yep there's now a cornhole anthem. Just click play...

By Stephen Linn
The Ultimate Tailgater

This Week's Menu:

- Duck Breast Salad
- Grilled Duck
- Duck Gumbo

A good friend spent Thanksgiving week in Arkansas duck hunting. I guess he had a good trip since he’s now asking about how many different ways I can suggest for him to cook duck. This weekend his plan is to throw a duck tailgate so I thought I’d make his menu this week’s tailgate menu.

Now I know most of you don’t have a refrigerator full of duck. While you used to have to hunt it or hunt for it at specialty grocers, you now can find duck all across the country at stores like Whole Foods and even many of the chain grocers like Harris Teeter and Kroger.

If you’re new to cooking duck I offer this tip: don’t overcook it. When prepared correctly it’s tender and won’t taste too gamey. When cooked too long it’s, well... not.


Duck Breast Salad
3 cups balsamic vinegar
¾ cup peanut oil
5 teaspoons peppercorns
1 medium red onion, sliced
5 teaspoons chopped garlic
1 teaspoon salt (or to taste)
6 skinless duck breasts
3 heads romaine lettuce, chopped

In a large bowl combine the first 6 ingredients. Place the duck breasts in a single layer in a shallow dish and cover with the mixture. Marinate in the refrigerator for at least 2 hours, turning the breasts once.

Preheat grill to high heat (you can also use a broiler indoors).

Grill the duck for 7 – 10 minutes until medium rare. Let cool and then cut into think slices along the diagonal. Meanwhile, pour the marinade into a saucepan over medium-high heat and reduce by a third.

Place lettuce on a plate, mounded, and fan out slices of duck on top. Spoon the reduced marinade mixture over the salad as a dressing and serve.

Serves 6


Grilled Duck
2 skinless duck breasts
1 cup Italian dressing (oil and vinegar style, not creamy)
Salt
Pepper
6 slices bacon
1 tomato, sliced
1 onion, sliced

Place duck breasts in a single layer in a shallow pan and pour the dressing over them. Marinate the breasts in the refrigerator for 1 – 2 hours.

Preheat grill to medium – high heat.

Remove the breasts and season with salt and pepper to taste. Wrap 3 slices of bacon around each breast and place on a foil-lined cookie sheet (you can also place them on a sheet of foil but having the cookie sheet makes it easier to put on and take off the grill). Top with the sliced tomato and onion.

Place cookie sheet with breasts on the grill and cook 5 – 7 minutes until just more than half cooked. Remove the breasts from the cookie sheet and place directly on the grill. Cook for another few minutes until bacon is done.

Serves 2 – 4


Duck Gumbo
6 – 8 duck breasts
2 quarts water
½ stick butter
1 cup flour
1½ cup celery, chopped
2 bell peppers, chopped
3 cloves garlic, minced
1 bunch green onions, chopped
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon red pepper

Place prepared duck breasts into a slow cooker with the water and cook for 2½ hours. Remove the duck and reserve the stock. Chop duck into bite-sized pieces and set aside.

In a large pot melt the butter and then slowly add the flour while stirring to make a roux. Add 2 quarts of the duck stock and bring to a boil. Add the chopped duck, celery, bell pepper, garlic, onions, herbs, salt, black pepper, and red pepper and stir. Lower heat and let simmer for 2 – 2½ hours until done. Serve in bowls over rice.

Serves 8 - 10

Note: These recipes are adapted from the Triton Boats Outdoorsman's Cookbook I published a few years ago.

Looking for more tailgating tips?

To have the Weekly Tailgate Menu e-mailed to you each Wednesday, send an e-mail to subscribe@tailgatemenus.com.

For more tailgating recipes, videos and podcasts visit theultimatetailgater.com.

For tailgating news and features visit tailgatingblog.com.

Want to improve you fantasy game. Pick up tips and join the conversation at fantasyfanatics.com.

Does this really need any set-up?

By Stephen Linn
From tailgatingblog.com

Okay, you know the problem. You and your buddies are set to tailgate this weekend but you're having a heck of a time getting everyone on the same page - who is bringing what, who is responsible for the drinks, who's making sure the parking permit is paid for.

That's exactly the problem Tom Hessen had. Okay, not exactly. His problem was actually his wife's:

My wife came to me one day after having emailed a group of fitness instructors looking to find a substitute for her classes while we went on vacation. She got 20-25 replies from people indicating they wanted to pick up her classes so she had to respond to all of the emails saying who got the classes. She came to me frustrated saying "I wish I could create timeslots and people could just sign-up for them and everyone would see when the slots are filled and I wouldn't get any emails". I told her that wasn't very hard so I took her idea and expanded it.

The result is SlyReply. And Tom has expanded it so the free online service now offers ways to schedule just about any event, including tailgate parties.

Tom says tailgaters typically use the "Custom Slot Sign-up" tool. The tailgate organizer creates a list of things needed - everything from tents to beer to food to decorations - and then sends the link to the group for people to sign-up for what they are bringing.

It's simple to use and can help relieve the headache of organizing a tailgate that has someone bringing everything except the plates. Or, worse, the bottle opener.

Give it a try and let me know how it works for your tailgate group.