by Jacqui Love Marshall
Being in the high school marching band turned me against cold, breezy (and sometimes rainy) stadium bleachers. So, as an adult, I never really became a regular stadium-goer or tailgater. That said, the few times I joined in a tailgating party, I found myself loving every minute of it. Tailgaters tend to be a fun-loving and good food crowd. Their skill in mixing food, fun, friends and football is a sport in itself. Someone break open a bag of buns and let’s talk tailgate!
Major league tailgaters blend their love of sports with their passion for a party. But don’t think that all the fun means there isn’t work involved. In fact, a good tailgating party takes more planning and effort than most realize. Think about it: It’s a party away from home, on wheels, and with guests mostly standing up (with one hand devoted to cheering or holding a beverage). Just the away-from-home issue is enough to be a disaster if not handled well.
There are at least five essential elements to consider when planning for a successful tailgating event: timing, entertainment, etiquette, food/beverages and temperature issues.
Timing
Don’t underestimate the importance of arriving early – usually four to five hours before kickoff. At all costs, you want to avoid getting stuck in traffic, sitting in an endless vehicle line or parking in the outer limits of the parking lot. In fact, parking location is critical – try to get as close as you can to the entry door near your seats and other conveniences, i.e. restrooms. Veteran tailgaters maneuver for the same aisle and row each time so guests arriving later can always find them. When tailgating out of town, inquire in advance for the best traffic routes and tailgating factors specific to a particular arena.Temperature issues
There are two kinds of temperature issues – weather and food. Check for day-of weather and dress accordingly. Being uncomfortable (too hot, too cold, wet) can “kill” a party mood fast. Develop backup plans for recurring weather challenges. As for food, pack your supplies with adequate cooling and refrigeration. Consider separate coolers for foods, drinks and raw meats. Serious tailgaters use vacuum sealing appliances to create heavy-duty ice bags the length of a cooler and layer foods between bags. If you are cooking there, parboil or partially cook foods to shorten waiting time. Then, come prepared with a way to keep cooked foods warm or hot – crock pots or chafing dishes will come in handy here.Entertainment
Good music and/or TV satellite connections can raise a tailgate party to the next level of enjoyment. Watching pre- and post-game shows or listening to radio predictions will increase excitement for the live game. Upbeat tunes with quality amplification can warm the spirits, even on the chilliest or rainiest day. Be sure your portable equipment is up to the challenge and that you have adequate “juice” via generators and/or long-lasting batteries.Etiquette
Safety and courtesy are key etiquette factors. Let grills cool during the game; dispose of hot coals, trash, cans/bottles, etc., to reduce chances of injury or damage. Stay within your designated area and don’t infringe on other groups. Be respectful of other tailgaters – keep your fun within appropriate decibels of sound and be willing to tune down the noise if others complain. If guests get rowdy, the onus is on the tailgating host to manage the situations.Food/Beverages
The ideal tailgate foods are those you can eat standing or mingling. Unless you have tables and chairs, a chicken wing, dry rib, sandwich or cup of soup will be more appreciated by guests than a casserole that requires a fork and knife. While beer is the drink of choice at most tailgates, some hosts prepare “signature” drinks (i.e. Raiders Rock Margueritas or 49er Bloody Marys) in advance or get to know their guests’ preferences. Champion tailgaters make Jell-o shots in the home team colors or follow a tailgating tradition of exchanging local beers with their fellow tailgaters at out-of-town games. Whatever you offer in food and drink, try to prepare everything ahead of time so you can just re-heat or serve instead of spending your time cooking.Besides the tasty recipes I am sharing here, one great resource that I came across is “The Tailgating Cookbook: Recipes for the Big Game” by Bob Sloan. It is chock full of recipes, drinks, equipment suggestions, tips for success and instructional photographs.
Once your prep bases are covered, add in a few cups of sports bravado and a pint of team spirit and you’ve got all the makings of a tailgating touchdown. Now, if only you could control the game outcome. But, drink and eat your hearts out anyway!
Jacqui Love Marshall lives in Danville with her vintage-car-loving husband, two pugs and binders of recipes. E-mail her at Epicure@DanvilleWeekly.com.
Tailgating Tips adapted from www.johnnyroadtrip.com
* There is nothing worse than running out of food at a tailgate, except for running out of beer. It is worth the extra money to have too much food; you can bring extra food home, but you can’t eat what’s not there. This is true at least 10 times over for beer.
* Make a list of what you need to bring; this will ensure nothing is left at home. Put your game tickets on the list, too.
* Bring your food in zip-lock bags whenever possible. This way you can just throw the bags out, instead of trying to clean a bunch of Tupperware containers. When you need a pan, invest in a tinfoil pan that can be thrown away afterwards instead of cleaned.
* Buy good rolls for your food; nothing can ruin great burgers, chicken, or brats like a bad roll. Spend a few extra cents on good rolls.
* Bring chairs. Rookie tailgaters never have them.
* Choose a parking lot that has a view of the stadium if on-site parking is not available. A tailgate that is not within site of the stadium just doesn’t feel right.
* Choose a parking lot (and space) that allows you to interact with other tailgaters. If you’re going to tailgate alone, just drink beer in your driveway at home instead.
* Bring water; you will need it to put out the fire, and it comes in handy for general cleanup, too. Not bringing water is another rookie mistake.
* Have a theme for your tailgate: If it’s Thanksgiving, bring a turkey. If it’s Christmas, bring a tree. Or choose a theme based on the opponent; have Cajun food against the Saints, Philly cheese steaks against the Eagles, and fish against the Dolphins.
* Wear team colors and fly team flags to show off your team spirit!!
* Things that are needed but are often forgotten: water, trash bags, paper towels/napkins/wet naps, bottle opener/can opener, a good kitchen knife (but don’t bring it into the stadium!).
Recipes
White Bean and Chicken Chili (serves 6)
1/4 cup olive oil1-1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2-1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
3-1/2 Tbsp chili powder
2 Tbsp tomato paste
1 Tbsp ground cumin
1 Tbsp dried oregano
2 15- or 16-oz cans white beans, drained, juices reserved
2 15-oz cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
1. Heat oil in a large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.
2. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes.
3. Add chili powder, tomato paste, cumin and oregano and stir well. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and mixture is thickened, about 25 minutes. If chili is too thick, add more bean juice to thin.
4. Season to taste with salt and pepper; toss in cilantro and serve.
S’mores (makes 24 bars)
2 cups graham cracker crumbs1/3 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1 lb. milk chocolate
4 cups mini-marshmallows
1. Combine crumbs, sugar, salt and butter in a bowl. Reserving 1 cup of the mixture, press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches.
2. Bake the crust in a oven preheated to 350 degrees for 12 minutes, or until golden brown. Let it cool in the dish on a rack.
3. Melt the chocolate in a metal bowl set over a saucepan of barely simmering water, stirring as it melts. Pour the chocolate over the crust, spreading it evenly. Sprinkle the top with the marshmallows, pressing them lightly; add the reserved crumb mixture on top.
4. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares.
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