Tailgating On The Fly

Saturday, April 9, 2011 @ 04:04 PM

I never really thought about it before. Most tailgaters that I know, cook right at the track, or in the parking lot. I’ve seen everything from small charcoal grills and table top propane stoves, to trailer BBQ smokers and outdoor propane deep fryers. I usually tailgate for race weekends. There is usually much more food involved when you are at a venue for more than 24 hours.

I met someone the other day that told me they cook all of their food before hand and just heat it up at the stadium. I mean, I’ve met people that do prep work ahead of time, or go real simple like burgers and dogs, but I never met anyone that made everything ahead of time and just warmed it up. It almost seems like cheating. But I guess that lends more time for drinking and partying. As I said I am usually at a venue for longer periods of time than one afternoon football game. Not everyone is the greatest grill cook or chef either. I suppose for some real adamant fans the game is more important than the food. To most tailgaters that I know though, the food is just as important. Menus are planned, certain items are divvied up between party goers, and there is usually one or two great chefs that bring it all together.

I like to go out of my way to make new and different things for every tailgate. There is no reason to have boring food just because you are out of doors, stuck in a parking lot for 2 to 3 hours or more. Why not have fun with it? I never really did ask the guy what they reheated at their functions. I was just a little surprised. He just said that they cooked it all ahead of time. They ate cold, then hot, and drank a lot of beer.

To each his own. I think I will stick to shaking up my race day menus and cooking on the spot. We have sandwiches and stuff too, but I like a hot breakfast and a nice hot dinner at the race track. Then I let everyone else clean up so that I can drink beer and get ready for more racing action.

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