Archive for the ‘Tailgating’ Category
Craig’s Way Tailgate is a group of a dozen young professionals who have grown up in and around Austin, TX. They enjoy spending Saturdays during the Fall watching college football and rooting on the Horns together.
How It All Began:
October 14, 2006 – The Horns were hosting the Baylor Bears. The leaves were changing, not a cloud in the sky, slight nip in the air- perfect football weather. The usual pre-game routine was to grab a beer at Scholtz or call around and see whose tailgate party they could crash. That’s all fine and good but sometimes you just want something a little more.
The group of friends decided to start their own tailgate.
How hard could having your own tailgate really be?
Come to find out—a lot more difficult than the guys originally anticipated. They borrowed some tents, packed a cooler of beer, and stumbled upon the field at 15th and Trinity.
They now have a beautiful BBQ smoker and all sorts of grills that they take to every function. They have inflatable tents, games, and a few more people involved. They have partnered up with many companies, started a web page, and got a whole network in the social media world going, just to make their tailgate party all that it can be.
Over the years their tailgate has evolved, but the goal from the beginning has stayed the same. They still enjoy a handful of Saturdays tailgating with some great friends and and watching some great football. They hope you’ll come out and join them this year.
Some of us think about turkey fryers all the time. For those of us that don’t, it is that time of year again.
School is about to start up again. That means football season. Tailgating is about to go into warp drive. If you don’t have a turkey fryer with your tailgating equipment, now is a great time to add one!
Turkey fryers are a very versatile and mobile piece of outdoor cooking equipment. They don’t just deep fry. You can boil, steam, and stew with them too. That first real cold weather game, you can make steaming hot bowls of chili. Steam up some corn on the cob while the steaks grill. These outdoor cookers run on LP gas, so they are as portable as any grill. And, yes, they do deep fry. While you are grilling up assorted meat products for your tailgating crew, you can deep fry french fries or onion rings for a side dish. Better yet, start off the tailgate party with a whole mess of deep fried Buffalo Wings.
Then comes Thanksgiving. Everyone loves deep fried turkey. Besides having an outdoor propane deep fryer to tailgate with, you now have the propane stove and stock pot to deep fry turkey for Thanksgiving! That goes for home as well as the stadium parking lot. I know plenty of tailgaters that have an annual traditional turkey dinner with all the trimmings and deep fried bird for that Thanksgiving Day game. I mean, why not? It is an American tradition. Why give it up just because you are at a football game?
Now if you are worried about hot frying oil and a rowdy tailgate party, maybe a less conventional deep fryer is more your speed. They still run on propane. They are still portable. An R & V Works Cajun Fryer was made with safety in mind. The oil is heated with super hot air that flows through self contained tubes. It will heat the oil to a temperature worthy of deep frying anything. The flame for the unit is typically at the back. Any oil spillage would occur in the front. Therefore no oil and flame should ever come in contact. These units have a rolling caddy for mobility, but the caddy also makes the unit more stable than a traditional turkey fryer. If a non-sober compadre should accidentally knock into the unit, it is less likely to take a tumble than a stock pot on a propane jet cooker. But, you know your crew better than anyone. You just need to keep a distance between propane tanks, deep fryers, grills, and the party crowd.
With a Cajun Fryer, clean up is relatively easy. They come with an oil drain valve. While everyone is eating. Let your fryer cool a bit. Then hook up an adapted piece of radiator hose to your drain valve and drain your warm oil into metal Gerry cans. The cans can be placed out of harms way while folks head into the game. The fryer unit can be rolled out of way also, allowing it to fully cool while you are in watching the game. When the game is over, your fryer will be ready to pack up and take home.
With either unit, a traditional turkey fryer or some other outdoor propane deep fryer, you can open up whole new menu options for your tailgate or anywhere. You can have a fish fry at church, wings at the fire house, or deep fried mushrooms at home. It is time to get out there and deep fry your tailgate!
Cajun Fryers by R & V Works, located in Homer, La, are not just an everyday deep fryer.
R & V Works provides versatile, high performance, low maintenance LP gas fryers with unsurpassed quality that make these fryers one of the greatest all around values. (They also make high quality Smokin’ Cajun Grills).
The success of the Cajun Fryer is due to the design of the burner/flue. The burner is positioned 6″ above the bottom of the oil reservoir and is at a 45 degree angle. This prevents the food batter from collecting on the burner and allows it to fall to the bottom. Since heat rises, the bottom never gets hot enough to burn or scorch the batter. This keeps the frying oil clean, cooking after cooking.
Cajun Fryers offer and estimated 70% reduction in oil use. Let’s face it, good quality frying oil can get expensive. It is recommend to change the oil after 25-30 normal cooking’s and strain the oil every 5th cooking. Double oil life expectancy and revolutionary design, which results in fewer oil changes and you recoup your investment within a short time.
These outdoor deep fryers, that are manufactured in the United States, are of the highest quality, compared to other units of similar make. Honesty and service backs up everyone of these fryers. R & V Works will guarantee your satisfaction or will replace your fryer or refund your investment. That’s more than can be said of many other companies around.
More can be said of the “other” companies units. One point being that there are so fewer sizes to choose from. Another being that their units are cookie cutter. No modifications can be made.
The Cajun Fryer comes in many shapes and sizes. They range from a small 2 1\2 gallon unit, perfect for back yards, camping, and smaller tailgate parties, all the way up to a 17 gallon unit that is perfect for caterers, festival food vendors, and outdoor restaurants. There are 6 other sizes in between. Including, like the 17 gallon fryer, units that have 2 separate cooking compartments. The FF4R is an 8 gallon deep fryer, but it is comprised of 2 4 gallon units on one caddy. Should you have a smaller function going on and wish to only use the one side, that can be done. Or, if you are doing a fish fry, you can cook the fish strictly in one side, and save the other side for french fries, hush puppies, etc, without them getting any added fishy undertones from the oil.
The Cajun Fryers come with a rolling caddy to ease in portability. Should you not want the rolling caddy, so that you may add a fryer to a built in outdoor kitchen or attach the unit to a tailgate trailer, this can be done. Nothing is ever set in stone. Special orders can be accommodated within reason. If you need a unit taller, a caddy can be made taller. If you don’t need a double cooking compartment on a 17 gallon fryer, something can be done. If you are a funnel cake vendor, a unit can be made with the rings already in place. For restaurants and food vendors, all stainless steel units can be made. A locking and sealed lid can be custom manufactured, should you be a traveling vendor or hard core tailgater.
If you are considering an outdoor propane deep fryer, whether for home or for your business, the Cajun Fryer is an investment well worth making.
As of July 1, 2011, Barbour International, ie.: Bayou Classic has decided to discontinue the turkey fryer kit.
A turkey fryer kit is everything that you need to deep fry turkey. A stock pot with a lid, an outdoor propane cooker or patio stove, the hose and regulator, a poultry rack and lifter, a thermometer, and seasoning injector are typically included. Some of the more deluxe models would include other perforated baskets and pans for smaller deep frying adventures, like a Friday night fish fry, or a large perforated steam/boil basket for Low Country Boils.
Turkey fryers are versatile in that you can, steam, boil, stew, and deep fry in them. These kits are ideal outdoor cooking equipment for tailgaters. You can change up your menu for every game and not just be grilling all the time. You can make chili one week, or just steam corn on the cob the next week while you grill steaks for your tailgating crew.
Some units are made of aluminum, some stainless steel. This part is all preference. Stainless usually cleans up easier than aluminum but the aluminum turkey fryer stock pots tend to be less expensive. If you are just starting out in the turkey frying fad, aluminum may be the way to go for you. After you gain some more experience, maybe you want to upgrade to a stainless steel model.
Luckily, Barbour International is still carrying all the items that were in all of the turkey fryer kits. The items must all be purchased separately now. This is good in one sense, as not everyone wanted everything that came in some of the kits. On the down side, purchasing all of the original items as compared to everything in one box as one kit, is considerably more expensive. I see this as being a bad move for business, especially in the economic times we are experiencing right now. People are looking for a great value with a great price tag. People are still going to fry turkeys, they just may be looking elsewhere for a better deal.
I just finished watching Bacon Paradise on the Travel Channel. I know that the world of bacon has exploded over the past few years, I had no idea that it was to that extreme. I have seen the blogs, the bacon salts, pictures of meats wrapped in woven bacon blankets, the bacon wallet, chocolate covered bacon, Bakon Vodka, and even bacon lip balm. That should have been an inkling. There are so many restaurants out there that are focusing strictly on the bacon.
Watching the program was a great inspiration to me. Given the fact that I love bacon, I now have more ideas for cooking with bacon than I had before. Yes, yes, I know. Bacon is probably one of the worst foods as far as being health conscious and cholesterol savvy. But, who doesn’t love bacon? Waking up in the morning to the smell of bacon and a pot of fresh coffee….mmmm.
Pork bellies are the American version of bacon. In Europe they use the back portion for bacon. Traditional Irish bacon looks more like thin sliced boneless pork chops. Bacon comes in other forms now as well. You can get lamb bacon now. For the more heath conscious mind set, turkey bacon and tofu bacon.
I have worked with rumaki before. For those of you that don’t know rumaki it is basically a chicken liver, a piece of water chestnut, soaked in Teriyaki sauce, rolled in brown sugar and wrapped in bacon and broiled or grilled. Not everyone is about the chicken liver. Myself included, but once you taste the combo of flavors and textures together…it just works. I have played with the recipe and made it with chicken breast and pineapple chunks. I have actually considered deep frying rumaki in my outdoor propane deep fryer.
There were a few of these restaurants on the program that actually bought in pork bellies, cured and smoked them on their premises. One place called “3″ in Arlington, VA actually has a pig roast once a month, but they place pork shoulder and pork belly under the splayed pig, so that the juices from the pig drip right down over everything while it is all in the roaster box together.
One restaurant, called Slater’s 50\50, Burgers by Design, actually makes bacon burgers. Not a beef patty with bacon on top…actually ground bacon made into patties. This young man started this idea by tailgating with friends in San Diego. At the time they were making 100 % ground bacon burgers. Mr. Slater has now added 50 % beef to the mix, ergo, 50\50. The light bulb just went on for me. I am ready to go out and buy a pound of bacon, a pound of ground beef and get out my meat grinder.
Now that I am totally hungry and want bacon. I am going to a barbeque at a friend’s house this afternoon. He is all about the smoke. He has 2 BBQ smokers, a smaller grill and has just added a larger Char-Broil grill to the mix. I know that he is smoking a whole turkey, 2 pork shoulders and probably some beef too. There was no bacon to be involved…until now. I saw many places serving bacon on a stick or bacon lollipops while watching Bacon Paradise. I just so happen to have some thick cut applewood smoked bacon from the North Country Smokehouse in Claremont, NH. I am going to thread the bacon onto soaked wooden skewers, place them on the grill, and have them for appetizers. I have some cracklins that I have been saving to trysmoked as well. Think this will be the perfect opportunity to give it a whirl.
Well, now that I’ve made you hungry, go out and get yourself some bacon.
I am constantly stressing the fact that your outdoor cooking appliances may have more than one use. Your grill, for instance, may be used for BBQ smoking or even be used just like an oven.
Traditional turkey fryers are multi-functional as well.
You can deep fry, stew, steam, and boil with your turkey fryer.
A neat idea for a cold weather tailgate, is to have hot cider or even mulled wine. Using your propane turkey fryer is ideal for a chilled tailgate crowd.
You can opt for just hot cider. Once it is warm, serve it in cups.
You can do a spicier version for a more grown up taste. This will add a heartier flavor in that crisp fall air.
6 gallons apple cider (not apple juice…cider)
6 whole cloves
6 cinnamon sticks
2 Tbsp. whole allspice
Place everything in the turkey fryer and set it to low. Bring the cider to a boil, stirring occasionally. Reduce the heat to very low, and let it simmer for about an hour or hour and a half. To serve, place a pat of butter in the bottom of each cup, and ladle the hot cider into the cups.
For Mulled Wine you want to basically follow the above directions, but using a red wine in place of the cider. You also do not want to boil the wine. Only to simmer! There are many variations to mulled wine. Some people actually add vanilla pods, oranges, nutmeg and brandy to the mix.
2 smaller batch versions to try ahead of time before you try it at the stadium is as follows:
4 c. sugar1 tbsp. cinnamon
1 tsp. ground cloves
3 med. oranges, thinly sliced
1 med. lemon, thinly sliced
2 c. water
1 gallon dry red wine
This post may not be what you are thinking. This is regarding tailgate party, not tailgating cars.
I go to many car shows and cruise nights. Some are a few hours, some are all day events, some are weekend long events. The cruise nights are usually just a few folks hanging around, looking at each others cars, talking shop and parts, and sitting in collapsible chairs. Some cruises do actually involve food. The cruise that I attended last night, takes place at a local volunteer fire department, every Tuesday. They actually set up grills, cook burgers and hot dogs, and now they even have a blender that they make frosty drinks with. There was one car, a 1966 Comet, that not only showed up with their collapsible chairs, they also brought a folding picnic table. Now that is a great tailgater.
I have gone to an antique truck and tractor show and brought a picnic lunch in a cooler. I ate it right on the tailgate of my truck, forgot my chairs. There was food provided, but it was a two day function and I wanted to tailgate.
We attended a 3 day long car show/race this past weekend, The 9th Annual Jalopy Showdown in Latimore, Pa. There was much tailgating involved. People came for a day and just drank there way through. Some people came for the weekend, and camped and tailgated all weekend. I met 2 young men, brothers, that actually brought a BBQ smoker to set up and cook and sell to the tailgaters. That is innovation for you.
There was one young couple that came from Dover, Del. They set up a tailgate kitchen and found a spot to burn charcoal right on the ground to slow cook ribs.
Some people may call it camping, but I still view it as a tailgate. There were people from all over there for an event. They were not just at a campground. There was a museum, a car show, and an actual car race. People were sharing a common interest, having fun, making memories, telling stories, sharing a cold beer and breaking bread with each other. That is what tailgating is all about, isn’t it?
Having a turkey fryer or any outdoor propane deep fryer is fun. It adds flavor to your holidays, it’s an extra versatile cooking appliance for big barbecues, and a great added piece of cooking equipment for tailgaters. You can steam, boil, and stew with a traditional turkey fryer, but when it comes to hot oil and flames, always remember…safety first. This goes for any outdoor cooking equipment, but especially when oil, flames, and propane tanks are involved.
You can always go with a safer fryer, like a Cajun Fryer from R & V Works, or a Bayou Fryer by Bayou Classic. These units’ flames are enclosed in a tube, typically on the back side of the unit, away from any possible 
oil spillage. Keeping oil spillage away from open flame is a key safety factor. But even with a safer fryer, safety is still important.
Some important equipment to use and have on hand when using any outdoor propane deep fryer, are heavy duty long gloves, a face shield or safety goggles, a bucket of sand and an all purpose fire extinguisher. Remember…water and hot oil don’t mix. A hose used on an oil fire can just make matters worse.
Always read and follow all of the manufacturer’s instructions and safety guidelines when using a turkey fryer and LP gas.
NEVER leave your deep fryer unattended. This goes for turkey fryers, safer fryers, counter top fryers, and stove top deep fryers. You always need to keep a careful watch during the deep frying process. Should a grease fire occur, turn off gas immediately and cover the pot with a lid. Most counter top units have an emergency release cord, so unplug and cover. Baking soda and again an all purpose fire extinguisher are great to have with electric fryers. Also if your oil begins to smoke, immediately turn off the gas.
Always use your propane fryer outdoors. An open area is best, away from houses, garages, wooden decks, trees, and shrubs. Find a flat level piece of ground. Make certain that children and pets have another area to play in. You also want to be certain that the fryer will not be in a walk through area. Keep in mind that there are some larger electric “fryer” units on the market. The same goes for these units. They are intended for outdoor use, not in your kitchen or on your wooden porch and deck.
Always make sure that there is at least 2 feet of space between your propane tank and the fryer burner. Make sure that no one is going to try to walk between the tank and the burner. Place your tank and fryer so that any wind will blow the heat of the burner and fryer away from the gas tank.
Always center your stockpot, Dutch oven, or wok over the burner. You don’t want your pot to tip.
Immediately wash utensils, gloves, hands, and surfaces that have come in contact with raw meat.
Give your fryer proper time to cool down before straining or disposing of oil. Even though the unit is turned off, the oil will remain hot for a while. You still need to keep the kids and dogs away from it while it cools. With a traditional turkey 
fryer, get a battery operated pump or enlist a friend or two to help strain and funnel the oil. The oil can be used again if stored properly. Safer fryers tend to have an oil release port. Once the oil is cooled, you can strain and funnel the oil into storage containers with ease.
If tailgating with a safer fryer, you can get a proper hook up and radiator hose and empty warm oil into metal Gerry Cans. The cans will still be hot but they may be stored out of high traffic areas. The fryer will cool down quicker allowing you to put it away sooner. That way you may enter the stadium and enjoy the game, without the danger of someone stumbling into your hot fryer while you are away from it.
Have fun with your deep fryers, just always remember, safety first!
Mother’s Day has come and gone. For us folks up north, that means it’s time to get back outside. We have always been told not to plant our gardens until after the danger of any frost. Mother’s Day has always been the key date. Time to plant tomatoes and anything else that is not a cold weather hearty crop.
That means it’s time to get back outside with your family and friends. Time to shed the long johns and get out the shorts and flip flops. It is time to start that outdoor cooking again. Whether you are going camping, tailgating, doing a car show, going to the beach or just having a backyard barbecue, it is time to get out the grill, the deep fryer, and the BBQ smoker. We American’s do love the taste of food cooked outdoors. There is no reason to wait for Memorial Day. Besides, the longer you wait, mosquitoes and bees tend to be included. You need to get out there now and strike while the iron is hot…well, luke warm anyway.
Let’s get the cover off our outdoor cooking equipment and get started on the long awaited and well deserved barbecue season. I know I shoveled enough snow this past winter, that I deserve a beautifully grilled steak, some smoked ribs, and some deep fried potatoes all cooked out in my own back yard. My outdoor propane deep fryer needs to see some love. My grill has been up and working already but my fryer wants some action too.
Whatever is your preference, grilled, smoked, deep fried, just get out there and cook. Go buy some charcoal. Get some cherry wood chunks or cedar planks. Amaze your friends. Make some new concoctions. Smoke some vegetables. Deep fry some apples. Make some planked salmon. Enjoy cooking in the great outdoors before the snow decides to fly again.
Drag racing tailgaters still always amaze me. They are always extreme to the max. As far as racing tailgates go, to me drag racing enthusiasts take the prize. I have seen everything from small Habachis to big propane grills that look like engines. Table top stoves to big trailer pulled BBQ smokers. Outdoor propane deep fryers and turkey fryers. I have even seen the Queen of Philly Cheese Steaks show up with a stock pot and outdoor propane patio cooker and make cheese steak for 150 people. I have even seen grilling competitions set up while the drag racing was going on.
Usually when at a great race venue, there are regular style camping spots to set up at. Full hook ups, even cable connections. Even if you aren’t showing up with a trailer or motor home, there are ways to get through 3-5 days of tailgating quite easily. They have places to buy ice and propane, they also have carts that go through the venue selling bags of ice. Some venues will even send around honey carts to pump your tanks if need be.
I did see something different yesterday at the drag strip. I’m quite sure that it has been done before, but it is the first time I have actually seen it. I saw a tailgating group. They had a motor home and hook ups. But tailgating for 5 days with a big group? Motor home refrigerators are not really that big. Even when I’ve done the 5 day tailgate we always had to store extra food in coolers, or leave the area to go back to a store. Yesterday, I saw a man with a full sized refrigerator that he brought along to set up right in the middle of his tailgate. How awesome is that?! Now coolers can be for just beverages and all your food and leftovers can be put in the outside fridge.
People come up with great ideas to make tailgating easier all the time. I just find the human brain fascinating!