Skingraft Posted August 10, 2013 Group: Member Topic Count: 743 Content Count: 13,357 Reputation: 2,482 Days Won: 63 Joined: 12/11/2006 Share Posted August 10, 2013 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!! Link to comment Share on other sites More sharing options...
JTrue Posted August 10, 2013 Group: Member Topic Count: 152 Content Count: 19,395 Reputation: 6,097 Days Won: 233 Joined: 01/13/2011 Share Posted August 10, 2013 (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). Edited August 10, 2013 by JTrue 1 Link to comment Share on other sites More sharing options...
BDYZR Posted August 10, 2013 Group: Member Topic Count: 486 Content Count: 12,475 Reputation: 2,855 Days Won: 25 Joined: 12/14/2005 Share Posted August 10, 2013 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. Link to comment Share on other sites More sharing options...
Skingraft Posted August 11, 2013 Group: Member Topic Count: 743 Content Count: 13,357 Reputation: 2,482 Days Won: 63 Joined: 12/11/2006 Author Share Posted August 11, 2013 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 Link to comment Share on other sites More sharing options...
DELdaBull Posted August 12, 2013 Group: Member Topic Count: 86 Content Count: 17,061 Reputation: 1,429 Days Won: 19 Joined: 09/15/2005 Share Posted August 12, 2013 Love it. The serious tailgaters are out Link to comment Share on other sites More sharing options...
Hem Posted August 12, 2013 Group: Member Topic Count: 64 Content Count: 4,663 Reputation: 401 Days Won: 21 Joined: 09/24/2012 Share Posted August 12, 2013 Wow...you guys go all out! I'm over here with Publix subs...lol what lot are you in?? :) 1 Link to comment Share on other sites More sharing options...
GaUSFBull Posted August 12, 2013 Group: Member Topic Count: 263 Content Count: 24,750 Reputation: 3,107 Days Won: 87 Joined: 12/15/2009 Share Posted August 12, 2013 Wow...you guys go all out! I'm over here with Publix subs...lol Simple, and delicious. Good enough for me. 1 Link to comment Share on other sites More sharing options...
Skingraft Posted August 12, 2013 Group: Member Topic Count: 743 Content Count: 13,357 Reputation: 2,482 Days Won: 63 Joined: 12/11/2006 Author Share Posted August 12, 2013 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... Link to comment Share on other sites More sharing options...
CousinRicky Posted August 12, 2013 Group: TBP Subscriber III Topic Count: 583 Content Count: 22,722 Reputation: 5,862 Days Won: 109 Joined: 09/13/2007 Share Posted August 12, 2013 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. Link to comment Share on other sites More sharing options...
Hem Posted August 12, 2013 Group: Member Topic Count: 64 Content Count: 4,663 Reputation: 401 Days Won: 21 Joined: 09/24/2012 Share Posted August 12, 2013 That sounds awesome Ricky Link to comment Share on other sites More sharing options...
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