It is believed that tailgating started in the late 1800’s when the first college football games were played. But today, it’s not just for football anymore. Tailgating is caught on in most sporting events and even concerts.
Hi, I’m Chef Jason Hill and I’m here at the 2009 Rose Bowl. Let’s go get some tailgating recipes and some tips from these pro’s. Today I have my friend TJ with me. He knows everything there is to know about the game of football. But he wants to learn a little bit more about tailgating.
Before the game, the Rose Bowl parking lot was transformed into an awesome tailgate party where football fans are busy playing tailgating games and grilling up some awesome tailgating food. On the hunt for tailgating ideas, I found that the most essential equipment is a portable tailgate grill, table and canopy. A big screen TV, generator and rocking stereo system is also a plus.
At this Rose Bowl College tailgate, burgers, steak and carne asada rule. But we also found some bacon-wrapped hotdogs in the mix, cooked up with some grilled onions and peppers on the foil-wrapped sheet pan. Of course with this great party vibe, we’ve got plenty of generous fans were willing to offer some bite and share some football tailgating tips.
Jason: What do you guys got going on today?
Guy: We’re making carne asada tacos.
Jason: Sounds great. So what is this setup here? Is this a burner?
Guy: This is a taco grill.
Jason: A taco grill, ok, it’s cool. Do you use it for a lot?
Guy: We use it for everything. Now, for breakfast we had chorizo negro, we can make carne asada, fill it up, up to here with oil, fry chicken, fry fish, you can make everything with this.
The secret to this great carne asada was a marinade from Sunny delight – laurel, seasoned salt, onion, salamcho and fresh orange slices.
Most of these die-hard fans arrive several hours early to get their spots on the lawn.
Jason: What time did you get in and set up?
Guy: We got here about four in the morning.
Jason: That’s what the another guy told me. So you got to get here early.
Guy: We had our breakfast, chorizo fuego with this Mexican sausage (Sausage) mixed together (Nice) It’s ready.
And as we travel around the ground, I found out that TJ was more interested in eating the learning how to tailgate. Our final stop got us to this fun couple who were cooking up some delicious revised steak, hot Italian sausage and pork chops.
Guy: Here.
Jason: I got to try this.
Guy: What do you think of that? No, you got to eat more. There you go.
Jason: You got to beat that. Any tips for a first time tailgater? What would be the first thing to?
Lady: Don’t get on a bus that gets too long to get here.
Jason: Don’t get on the bus.
Guy: Show up early and get it done. The best barbecue is done with wood.
Jason: Wood, I agree.
Guy: And that’s it.
Jason: And you use grape.
Guy: And I use grape, it’s grape wood.
Jason: What time did you get here and set up?
Guy: Very, very late.
Lady: You car should be parked at 5AM.
Guy: I parked here at 5AM, came back at 11:30. And it’s now 1:15. The game starts at 45 minutes, so we got to roll.
One of my favorite tailgating recipes to make is beef tri tip which I marinated the day before the big event. For this easy tri tip rub marinade, you’re going to need a tablespoon of garlic-shallot puree or two minced cloves of garlic, one tablespoon of sea salt, two teaspoons of paprika, two teaspoons of cumin, two teaspoons of fresh cracked pepper, one quarter cup of brown sugar, one teaspoon cayenne pepper and two teaspoons of chili powder.
Your next step is grab a bowl and whisk all of these together. We’re just going to taken this mix and give a packet in here. Make sure to pack both sides. And I placed it in a zip bag. I’m going to let it sit in the refrigerator over night and it’s going to be ready to go the next day.
One important thing to keep in mind when transporting raw meat is you want to keep that cold. So you want to sit that right in the ice. So I’ve got four buns that I’ve already buttered. Got to have some corn on a cob on the side, and some horse radish sauce for the sandwiches. I’m also bringing along some onion and bell pepper that I already sautéed. All we have to do is reheat this on the grill. A couple of tips about thicker pieces of meat. You don’t want to cook this on direct heat, I have three burners here. The middle one is turned off. And I turn it about every eight minutes or so. And something like this might take half an hour with the lid closed. Just set your onions and peppers on a piece of foil. Close the lid, those will heat up.
Now after the tri tip’s done, let’s go ahead and get a quick toast on these wonderful rolls. I recommend serving tri tip medium rare to or medium, and I pulled it off from the grill when the temperature reached 145 Fahrenheit.
To slice the tri tip into thin slices, you want to cut against the grain here. So we’ll just cut off little slices like these for the sandwich. Alright let’s put these awesome sandwiches together. So take a few pieces of the sliced tri tip and followed by some peppers and onions. And finally a squeeze of our horse radish sauce. The next time you head out to a tailgate, give this recipe a try. I think you and your friends will enjoy it. Happy tailgating.
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