<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>280330</id>
  <title>Tailgating!</title>
  <published_at>Mon Oct 17 11:43:29 -0700 2005</published_at>
  <post_count>3</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1488905</id>
        <content>Looking for some good ideas/recipes for transporting a good tailgating dish to the parking lot.  Want to impress the crew with something good, and am not sure how much reheating I will be able to do.  Does anyone have any good ideas?  Thanks.
 
chowfreak</content>
        <published_at>Mon Oct 17 11:43:29 -0700 2005</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>chowfreak</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1488949</id>
      <content>It all depends on how far away you live from the parking lot in question, and the dish you plan to make.  I live three hours from where we tail gate. If I am coming from home, I take along a small Coleman grill to do the reheating, or sometimes when we leave from my mother-in-law's one hour away I heat the food as hot as possible, then wrap the dish, ususally a cast iron dutch oven in a beach towel and transport it in a box to the tailgate. I have seen chicken soup bubbling away in one of those turkey fryers. 
So think about what you plan to make then think about how you can transport it there hot and safely.</content>
      <published_at>Mon Oct 17 13:42:07 -0700 2005</published_at>
      <parent_id>1488905</parent_id>
      <user>
        <id>0</id>
        <name>Amy G.</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1489115</id>
      <content>We tailgate about 2.5 hours from home and almost always go down the night before(including to watch UVA beat FSU last weekend- GO Hoos!).  Our strategy is to bring cold things for the most part and then use the Coleman mini grill to make burgers, etc. 
 
As much as I love "fancy" finger foods, for tailgates, we keep it classic: Ham biscuits, 7 layer dip, pigs in blankets (don't laugh- these things are always the first to go), crudite platters.  We have two large coolers that we stock with cold packs, then arrange the premade food around (each in its own hard container so they won't get smashed, top with some more ice, and off we go.  We have kept the food overnight in the coolers for tailgates the next day and haven't suffered too much in terms of quality.  </content>
      <published_at>Tue Oct 18 11:21:41 -0700 2005</published_at>
      <parent_id>1488905</parent_id>
      <user>
        <id>0</id>
        <name>redglass</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1489147</id>
      <content>Fried Chicken.  Fry the night before and refridgerate or buy from your favorite restaurant.
 

 
Mini roast beef sandwiches with horseradish dill.
 
Mix horseradish, fresh dill, and mayo and spread on mini rye bread and add roast beef.
 

Nuts and plain M&amp;Ms.
 
Mix plain M&amp;Ms with your favorite nuts.
 

</content>
      <published_at>Tue Oct 18 13:14:37 -0700 2005</published_at>
      <parent_id>1488905</parent_id>
      <user>
        <id>0</id>
        <name>BlueHerons</name>
      </user>
    </post>
  </posts>
</topic>
