Game-Day Lineup
How to guarantee victory with your tailgating menu
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For some, football season means cheering on your favorite team. For others, it’s an excuse to cook and eat delicious foods. Game day starts early for tailgaters. And for those cooking, preparation starts even earlier. Learn how to put a twist on your tailgating feast, along with tips to make everything run smoothly –– with time left to socialize.
Pregame: Plan your food lineup
There’s nothing wrong with traditional hot dogs and burgers, but if you’re looking for something a little different, Chef JJ Boston of JJ’s Back Yard says to think about fresh, local ingredients and gourmet meats.
“We’re not reinventing tailgating food, but using better quality ingredients,” he says.
Boston suggests creating a walk-up bar for things like tacos, fajitas and sliders. “As the host, focus on making really high-quality burgers or different kinds of sliders,” he says, suggesting burgers made from salmon, black beans, pork or duck. “And let your guests build their own.”
Set up a bar for people to dress their food with freshly made ketchup, aioli sauces or homemade pickles.
When planning your lineup, you’ll want to think about sides, main dishes, desserts and drinks.
If you’re stuck in a food rut or short on ideas, try using a theme. Dan Cole, who has been manning the grill and cooking new recipes for the Indy Blue Crew at Colts games the past 13 years, says, “we try to ‘theme’ it for the game.”
For the New England Patriots game, he made clam chowder and crab legs. For the Tampa Bay Buccaneers, Cole cooked up Cuban sandwiches grilled with a brick on top. If they’re playing the Cleveland Browns, you can expect to find sausages, and on the closest game before Christmas, they’ll put a ham on the grill and deep-fry a turkey.
Time Out: Tackle your meal with confidence
To avoid a tailgate full of fumbles, Boston and Cole both suggest preparing ahead.
“Try to get as much prep work done the night before,” Cole says. “Chop it the night before, and then you can just pull it out of the cooler and throw it in to cook.”
He recommends packing chopped and prepared foods in resealable plastic bags. That way you can throw your dirty utensils in afterward.
Any dishes that can be made beforehand are great, Boston says. “Things like slow-cooked meats, chili and potato salad.”
Bring insulated storage containers that have locking lids. You’ll also need a good grill and set of tools, including a spatula and tongs.
“Being able to keep clean and stay clean is important,” Boston says. “Just because you’re in a parking lot or away from home doesn’t mean you don’t need to wash your hands or have a bucket with sanitation water.”
But don’t worry if you forget something. “There’s always someone around,” Cole says. “You can walk around and find about anything you need.
“The big thing is to get there early and be ready to have fun, share your food and sample other people’s food.”
RECIPES:
Asian Duck Burgers with Sesame Mayonnaise
With Indiana as the top producer of duck in the U.S., these gourmet burgers are a fresh, local twist on the classic –– and a new culinary trend worth trying.
Photos by Dan Kraner
Makes 4 servings
1⁄2 cup panko bread crumbs
12 ounces ground duck
8 ounces sliced water chestnuts,
rinsed and chopped
2 tablespoons hoisin sauce
2 whole scallions, trimmed and sliced
1 tablespoon ginger, minced
2 cloves garlic, minced
1⁄4 teaspoon salt
11⁄2 teaspoons toasted sesame oil
4 sandwich buns
Sesame Mayo:
4 tablespoons reduced-fat mayonnaise
1⁄2 teaspoon reduced-sodium soy sauce
1⁄2 teaspoon toasted sesame oil
Preheat grill to 350 degrees. In a large bowl, add ground duck, bread crumbs, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. With dampened hands, form the mixture into 4 equal patties. Oil the grill rack. Brush the patties with sesame oil. Grill until medium well. Serve with sesame mayonnaise and lightly grilled buns.
Rum-Soaked Grilled Fruit
At Chef JJ’s Back Yard, dessert and side dishes find their way to the grill too.
Makes 32 1-ounce servings
2 pineapples, peeled, cored and chopped in bite-size pieces
16 ounces strawberries, halved
1⁄4 teaspoon cinnamon
1⁄4 teaspoon allspice
1⁄8 teaspoon ginger
Pinch of nutmeg
Pinch of cloves
1⁄4 cup dark rum
1⁄2 tablespoon brown sugar
1 teaspoon honey
1 tablespoon pineapple juice
1 tablespoon lime juice
Whisk together spices, rum, honey, brown sugar, and lime and pineapple juices in a small bowl.
Clean and prepare fruit as directed. Combine fruit and spice mixture in a large plastic container. Cover and allow to marinate for at least 2 hours.
Preheat a non-stick grilling basket over direct heat to about 400 degrees. Remove fruit from marinade and drain excess liquid from fruit. Place fruit in basket and grill over direct heat just until grill marks appear.
Recipes from Chef JJ’s Back Yard.
For more recipes, log on chefjjs.com.
Tailgating game plan
Use this checklist from allrecipes.com to ensure you’re ready for the big game.
> Portable grill
> Charcoal, lighter fluid and matches
> Barbecue tools: tongs, metal spatula, grill rack and oven mitts
> Baking soda or small fire extinguisher to tame grease fires
> Slicing knife and cutting board
> Meat thermometer
> Bottle opener and corkscrew
> Extra cooler and ice
> Frozen bottles of water
> Trash bags for clean-up
> Paper towels, plates, napkins and utensils for serving
> Foil, plastic wrap and resealable bags
> TV or radio to hear the play-by-play
> Insect repellent, sunscreen & first-aid kit
> A tablecloth
> Chairs, tables and/or blankets
