Football Season!!! What are you going to cook for tailgating?
Ducks have four home games in a row this year at the start of the season. Several are late afternoon starts, lots of time for tailgating and good times. Right now I am planning different main foods for each tailgate.
1. Pulled Pork - Will do it ahead of time probably and freeze reheat the morning of the tailgate, serve with potato buns, probably have some good slaw as a side.
2. Smoked Brisket - Will do some low and slow brisket, time it to come off early on game day, slice and put in Cambro's for the trip to the stadium. Serve with some of my great beans/burnt ends.
3. Paella - will do a Northwest market paella, fresh stuff from the farmers market, sausage and smoked chicken breasts, will cut the chicken into chunks. All ingrediants will be cut up and into zip locks, broth will be heated up and put into a large themal container for trip to stadium. Will do the paella in the parking lot.
4. Wine and Cheese tasting - will do this on a early start game, flight of six great Oregon Pinot Noir's along with four good cheeses, sliced pears, nuts, honey comb, grapes and maybe some good sliced meats.
Beverages will include Rogue and Hop Valley Micro's, assortment of Oregon PN's, 18 year old scotch, crown reserve, bottled water and assorted soda's.
What is everyone else doing?
what? no fried boise taters for the home opener?
a.m starts mess up the rhythms of game days--not to mention the choice of foods at a tailgater. as i recall, you're a bge guy so the pulled pork and brisket fall in line with my tastes.
the hawkeyes play blue collar, straight-up football-- so no fancy pn's here--except in the corporate suites.
it is about darn time, yes?
We like making bacon wrapped knockwursts, bbq nachos, carne asada tacos and burgers when it's still warm out for the early games, with lots of sangria and IPAs.
Later in the year, we make chilis or ribs, sliders with short ribs & sloppy joes, and grilled roasts like a tri tip or sirloin. Lots of whites, Cabs & pinots, some old vine Zin, and some witbierres. Also depends on who the Trojans are playing, we might make a theme, and make jambalaya, when playing Ole Miss, or something like that.
Ole Miss could be a tough one to have a theme for, I don't associate jambalaya with them, maybe as a stretch.
I don't get to make it home for games anymore, but in the past we've done jambalaya, boudin, boudin balls, gumbo, alligator, duck, rabbit. Can't wait till Saturday night to watch the Tigers. GEAUX TIGERS!
NITTANY LION FANS HERE! We marinate a tenderloin filet in soy sauce, port, shallots, etc.. then we grill to medium rare. After it rests, we slice and serve on bakery croissants w/caramelized mushrooms (shitakes, portabellas) and onions, arugula and a spicy paprika mayo. Ridiculously good! Later in the season (i.e. Ohio State game) we always do a hot crab bisque and POTS of mussels in red sauce and littlenecks in white wine sauce. We're talking tons of garlic, shallot, fresh chopped parsley and warm crusty bread! Beers usually include, Yuengling Lager, Sam Adams, Blue Moon, Magic #9, some kind of Pumpkin Spiced Ale and a hot cider. (...If we're in HAPPY VALLEY tailgating... Nittany Ale!) WE ARE.......PENN STATE!!!!!!!!!!!!