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Skingraft Toro Magnifico

Skingraft

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Posted

So, I find myself with another adult beverage, and started practicing and brushing the dust off some tailgating equipment...

Thought I might start a thread for people to discuss their upcoming tailgate prep and if they are practicing any foods....

Myself; I converted my home BBQ into a charcoal from gas and bought an electric/water vertical smoke... I've been working on smoking then finishing on a grill.. Pork roast, pork belly, and burgers today....

Horns Up!!

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JTrue
JTrue

No practice needed, I have my menu on cruise control. Wings with an Old Bay dry rub (courtesy of the manager at Rick's On the River). Then I always time up a sausage to come off the grill before packi

Hem
Hem

Wow...you guys go all out! I'm over here with Publix subs...lol   what lot are you in?? :)

GaUSFBull
GaUSFBull

Simple, and delicious.  Good enough for me.  

JTrue Toro Magnifico

JTrue

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Posted (edited)

No practice needed, I have my menu on cruise control. Wings with an Old Bay dry rub (courtesy of the manager at Rick's On the River). Then I always time up a sausage to come off the grill before packing up. Some nourishment for the walk to the stadium. I put way more effort into cooking, games, entertainment, and music for games I'm going to watch at home (with two little guys, going to games is difficult and doesn't happen as frequently).

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BDYZR Toro Magnifico

BDYZR

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Posted

So, I find myself with another adult beverage, and started practicing and brushing the dust off some tailgating equipment...

Thought I might start a thread for people to discuss their upcoming tailgate prep and if they are practicing any foods....

Myself; I converted my home BBQ into a charcoal from gas and bought an electric/water vertical smoke... I've been working on smoking then finishing on a grill.. Pork roast, pork belly, and burgers today....

Horns Up!!

How did the burgers turn out?

My method, rub it with olive oil, plenty of dry rub (don't be shy, RUB it in, wrap airtight for 24 hrs. Smoke it.

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Skingraft Toro Magnifico

Skingraft

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Good actually; I ground up bacon and added some extra fat to the burgers. Light smoke and then finished it over hickory wood.

I cooked the bacon topping over the indirect smoke; it was good. Bacon to me is best cooked on an open pit...

The pork was slow smoked using pecan wood and then I seared it over the coals... I tried one if the new "pre-made injector marinades".. It was ok, I think I'll stick with my old school recipes

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DELdaBull Toro Magnifico

DELdaBull

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Posted

Love it. The serious tailgaters are out

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Hem Toro Magnifico

Hem

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Wow...you guys go all out! I'm over here with Publix subs...lol

 

what lot are you in?? :) :)

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GaUSFBull Toro Magnifico

GaUSFBull

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Posted

 

Wow...you guys go all out! I'm over here with Publix subs...lol

 

 

 

 

Simple, and delicious.  Good enough for me.  :)

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Skingraft Toro Magnifico

Skingraft

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I plan to go low and slow at home, wrap it tight and let the food continue to cook while I drink, and then finish it off at the site.  Food stops taking on smoke after 150 degrees, so saucing/glazing can be done over some simple coals or grill...

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CousinRicky Toro Magnifico

CousinRicky

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We are continuing our tradition of trying to cook foods from the visiting team's area.  So McNeese State gets shrimp, gumbo, cornbread, hopefully some bread pudding with a whiskey sauce and the drink of the week will be Hurricanes.  I know they aren't from N'awlins but Hurricanes is the best I can come up.  The other would be Sazeracs and not enough people will drink those.  Actually found a recipe online for a Green Hurricane.  We usually have 2 tents and 8 people minimum.  Adding 2 more people this year as we met one of the player's parents at the preseason tailgate and invited them to join us as they are from out of town.  They are bringing 2 others for the 1st game so we'll be at 12 for that game.  Like the good ol' days.

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Hem Toro Magnifico

Hem

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Posted

That sounds awesome Ricky

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