Tailgating Recipes

I dunno...maybe this is the wrong crowd...but does anyone love to tailgate ? What's your favorite food and/or recipe.

On the "simple" side of things one of my favorites would have to be Italian Sausage...grilled and then slowly simmered in pizza sauce with peppers and onions. Serve it up on a nice fat sausage roll and I don't care WHO wins.

Anyone else ?

I dunno...maybe this is the wrong crowd...

Just as I thought. Ya'll really need to get out more.

There are a few of us tailgaters lurking amongst the food cognoscenti! This is our 21st year of tailgating at UofL games.

We tend to switch up the menu every game but we always, always have wings. We need to try Rooties per your recommendation, but we seem to get Indi's a lot. Smoked tomato soup, a serious chili cookoff, and breakfast brunch are our recurring themes. The father of one of our crew comes up from Texas each year and smokes briskets and ribs for us and that is always seriously good.

Our fast, lazy tailgating option on days when work and game times collide, is a massive platter of Jimmy John's sandwiches and a couple of pickle barrels.

I haven't been to one, but I've heard that Adam Smith and his dad so some serious tailgating for UK games. We tried to get over to one last season but didn't get into town soon enough.

There are a few of us tailgaters lurking amongst the food cognoscenti! This is our 21st year of tailgating at UofL games.

We tend to switch up the menu every game but we always, always have wings. We need to try Rooties per your recommendation, but we seem to get Indi's a lot. Smoked tomato soup, a serious chili cookoff, and breakfast brunch are our recurring themes. The father of one of our crew comes up from Texas each year and smokes briskets and ribs for us and that is always seriously good.

Our fast, lazy tailgating option on days when work and game times collide, is a massive platter of Jimmy John's sandwiches and a couple of pickle barrels.

Sweet. I haven't made any UofL games and was kind of wondering how the tailgate action was. If you live on the East side of town Rooties would definitely be my choice for wings. That being said I've been told there are wings of equal goodness more convenient to the stadium.

Might just have to get down to a game this fall...Burgers and Brats on the grill, a few cold barley pops. It's sounding better and better...When is the next game.

I could never recommend that one attend a UofL football game, BUT if you decide to, you might check this out:

http://www.courier-journal.com/article/ ... et+package

$25 gets you into the game on that Saturday and a good reserved seat at Churchill Downs the following Sunday.

I could never recommend that one attend a UofL football game

Amen, Brother.

But on topic, if I ever want to go tailgate for a REAL school with a rich and storied athletic history, I go to Lexington and do brats and sausages marinated with the beer, garlic, onions(hot peppers optional), boiled and then finished directly on the grill. Simple and effective.

Then I marinate myself in beer for a couple of hours and find my way into Commonwealth to watch an SEC powerhouse(come on, just go with it) strive for excellence.

I like to braise pork ribs in the oven at home like Alton Brown does, then let them chill and take them to the game the next day. Unwrap and toast/reheat over coals while applying your favorite BBQ sauce and they will fall off the bone.

Also, given my NY Jets tailgaiting history, if you can get there early enough and are hungry enough to two meals, certainly make Pork Roll Egg and Cheese sandwiches. A pure delicacyl, pork roll is available in the boars head meat case at Kroger on State St here in Indiana, it's a bit overpriced but can be found online for better prices.

when ordering a Pork Roll Egg and Cheese in NJ, you will be asked, 'salt,pepper,ketchup?" so quickly you might not understand the question, but say yes.

I could never recommend that one attend a UofL football game

Amen, Brother.

But on topic, if I ever want to go tailgate for a REAL school with a rich and storied athletic history, I go to Lexington and do brats and sausages marinated with the beer, garlic, onions(hot peppers optional), boiled and then finished directly on the grill. Simple and effective.

Then I marinate myself in beer for a couple of hours and find my way into Commonwealth to watch an SEC powerhouse(come on, just go with it) strive for excellence.

You need the marinade for yourself to really believe what you are saying.

I believe you misspelled storied ... should be stoned

got to have taylors whole pork roll from the east coast. ny. nj

I see that for sale at Krogers. Just what is it? I always thought it was some type of sausage.

I like to braise pork ribs in the oven at home like Alton Brown does, then let them chill and take them to the game the next day. Unwrap and toast/reheat over coals while applying your favorite BBQ sauce and they will fall off the bone.

Art,

That's one mean looking sammich...but I'm a little disappointed to hear that a Jet's fan would destroy perfectly good pork ribs. Falling off the bone. My word.

Did some grill work in the rain tonight to perfect my next tailgate dish - individual serving beer can chickens. Dry rubbed game hens impaled on Red Bull cans 3/4 filled with beer and spices, then grilled using indirect heat for about an hour. (coals on either side of the grill, drip pan in the middle, birds dead center)

If the test run was any indication, its gonna be a keeper.

It's been cheesesteaks or Italian sausages w/ peppers and onions all season. Steaks from Frank's and sausages from Kroger.

Art, that sammich looks awesome. Maybe a bit dense on the texture of the bread- but killing it!

(It all came out the end, didn't it?)

I have this new, goofball, idea where we use an apple corer to strip charcuterie and then use the strips to envelope- say chicken tenders. They are then grilled. Like a poor man's larding, hehe...

I have this new, goofball, idea where we use an apple corer to strip charcuterie and then use the strips to envelope- say chicken tenders. They are then grilled. Like a poor man's larding, hehe...

What you talking bout Willis... I have always thought charcuterie was more of an art(salting,smoking,curing) than a particular cut of meat. Did Ruhlman and Polcyn steer me wrong?