an independent supplement by mediaplanet to usa today ultimate grilling …doc.mediaplanet.com ›...
TRANSCRIPT
GrillinG & TailGaTinGSeptember 2011
america’s Backyard kitchen
Tailgate aficionado Guy Fieri shares his insights to maximizing your gameday experience
to enSure that your tailGate
GoeS well
Grillin
to enSure that
3tipS
An Independent supplement by medIAplAnet to usA todAy
ultimate grillingmake the most of your standard grill
InnovationsWhere ideas become realities
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2 · september 2011 An Independent supplement by medIAplAnet to usA todAy
CHallEnGESTailgating isn’t just an event, a sport, a pre-game, a family outing, and a fraternity... it’s a lifestyle!
a favorite american pastime
as summer fades into fall and the kids head back to school, legions of sports fans begin to think about the
weekend ritual called tailgating. Tailgating has a rich history and tradition dating back to the birth of college football in 1869, when Princeton and Rutgers took the field on November 6th. The story goes that many of the nearly 100 fans brought baskets of food and drinks to that historic game. And as Rutgers won, with a score of 6 to 4, college football and tailgating were born.
Over the past 140 years, tailgat-ing has become a favorite Ameri-can pastime. According to Ameri-can Tailgaters Association (ATA) research, over 50 million people will tailgate in 2011. While college and pro football games are the most popular tailgating events, tailgate parties can be found all over the country at various sporting events, concerts and festivals alike.
The organization defines tail-gating as:
“A favorite American pastime consisting of friends and fans gathering together to share food, fun and traditions often around a sporting event, concert or other community activity.”
The ATA has members who have been tailgating with the same group of people for decades with friends, food and fun as the core of their tailgater lifestyle.
tailgaters have it allAt the heart of every tailgating experience is the grill, where all the magic happens. The feel-ing of being behind the flames, preparing your favorite dish, and the satisfaction of taking that first smoky bite is a priceless aspect of this culture. Tailgaters have it all, from a simple hot-dog on the grill to catered meals befitting the most expensive restaurants, and heightened pal-lets.
Whether their foods are pre-pared on a portable grill or a
massive mobile kitchen, tail-gaters love their gear, and know how to use it. From transistor radios to portable satellite tele-vision systems, and tailgate games like cornhole and beer-pong, you’ll find it all in what we call “Americas Kitchen and Liv-ing Room.”
Although the game is the rea-son for the tailgate party, for many, the tailgate party is the main event. Research indicates that nearly 40 percent of the people that regularly tailgate never even attend the game. Ask a group of tailgaters why, and they’ll likely tell you that they’re having more fun in the lot!
So as you get ready to tailgate your favorite team this fall, or throw the ultimate back-yard grilling event, take it all in. Acknowledge the culture, admire the innovations, respect the chefs, play the games, and enjoy every second!
Must have essentialsdon’t get caught off-guard!
we recommeNd
pAge 4
GrilliNG & tailGatiNG, 1st editioN, sePtember 2011
publisher: becky [email protected] Developer: sara [email protected] Designer: missy [email protected] Director: eric [email protected] Manager: luciana [email protected]
Contributors: Joe o’brien, Kell phelps, randy K. dye, tim Fenner
Distributed within: Usa today, september 2011this section was created by mediaplanet and did not involve Usa today or its editorial departments.
mediaplanet’s business is to create new customers for our advertisers by providing readers with high-quality editorial content that motivates them to act.
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Joe o’brien
Gather FrienDS,
FaMily, FooD anD enjoy!
Gather
1tip
joe o’Brienmanaging partner, American tailgaters Association
“While the game is the reason for the tailgate party, for many the tailgate party is the event.”
AND WE’RE YOUR EQUIPMENT MANAGER.
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TAILGATING IS A SPORT
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4 · september 2011 An Independent supplement by medIAplAnet to usA todAy
inSiGHT
Must-have checklist■ Sun screen, especially for SEC football.
■■ paper towels, four rolls minimum at your event.
■■ tickets for larger tail-gates. Tailgate crashers are more common than wedding crashers.
■■ Small tool box. They do come in handy.
■■ First aid kit. No explana-tion needed.
■■ extra lighter. You will need it at your tailgate.
■■ aluminum pans and foil for storage and leftovers.
■■ Boundaries. Establishing your perimeter is essential.
■■ Garbage bags. Nothing ruins a tailgate like garbage.
■■ tent. When everyone is in their truck avoiding the rain, you’ll be cooking!
■■ antacid. The foods consumed at the tailgate guarantee the need for some help.
■■ water! Bring at least 3 gallons.■■ toliet paper. The most valu-
able product of the parking lot.TailgaTermonThly.com
i’ve always said we tailgaters work harder for our fun. We plan for hours, get up at the crack of dawn, cart miles of goods to the car, to the RV, to the truck, unload same goods, set ‘em up, cook ‘em, serve ‘em, ice
‘em, clean ‘em, bag ‘em, cart ‘em off, and then…. begin planning for the next function. We have satel-lite dishes and corn hole tourna-ments, we serve hot food, cold drinks, we turn the music up loud and we eat long and hard.
And take note politicians: We tailgaters pump cash into the economy by the gazillions. We buy grills and gadgets, games and gizmos, tools and tables, chips and chicken, beer by the acre, bar-becue by the yard and bourbon by the tank. We get generators to
power it, tables to hold it, dishes to serve it and TVs to celebrate it. Whatever IT is, we buy it.
and why do we do all this?What seems like wasting time to some is higher education to us. The tailgate is where we learn and teach. It’s where we serve others. It’s our outdoor univer-sity, our cooking school, our fra-ternity and sorority, our charity, our neighborly duty. It’s where we forge and grow friendships that last forever. It’s where we learn the art of just hanging out, chewing the fat.
Five years ago we launched a magazine called Tailgater Monthly (tailgatermonthly.com) dedicated to what we call “The fastest growing sport in America.”
Built by tailgaters for tailgaters who realized that this lifestyle had no place to call home, we created a platform, or “parking lot” for all to share and gather ideas to enhance their tailgate. The most intrigu-ing aspect of all tailgaters is that we are prepared for anything and everything. It doesn’t matter if the event is in the parking lot or the back yard, we tailgaters bring everything from tools to food, drinks to furniture. Whatever it takes for the ultimate experience, we have it. The idea is to enjoy our-selves in fellowship with others, have fun, and at the end of the day be able to look back and say, “Can’t wait to do that again.”
randy dye
Tailgaiting 101: Be prepared
randy Dyeassociate Publisher and one of the original founders of tailgater monthly. he is also an avid tailgater in his hometown of dallas, texas and across the country.
“It’s our outdoor university, our cooking school, our fraternity and sorority, our charity, our neighborly duty.”
Capture heaDlinetailgaiters play port-o-pong at the Burnside ave Beer Festival, in east hartford, Ct.Photo: jerry Piscitelli
preparation iS key
preparation iS keyS keyS
2tip
doN’t miss!
september 2011 · 5An Independent supplement by medIAplAnet to usA todAy
inSpiraTion
Confessions of a “Tailgate Warrior”everyone seems to have a tailgating must-have list. what are the tailgating essentials that you don’t leave home without?
My must-have equipment essentials:■ Propane stove or some kind of little burner: This is really key to open up opportunities of what you can cook.
■■ Lump Charcoal: The flavor is unbeatable and it burns the best too!
■■ Twice as much ICE as you think you need, you can never have too much!
■■ Wet wipes: Makes for a much
smoother clean up.■■ Heavy duty, super thick trash bags:
There’s nothing worse than not being able to put your junk away and look-ing like the tailgate slob.
Food essentials:■ Italian sausages with peppers and onions: You can wrap it in foil and cook on your BBQ, someone else’s BBQ or even the pavement if you have to. It is a quick and easy go-to.
■■ Teriyaki flank steak: Prep it ahead of a time, even the day before the game and you will look like a pro.
■■ Chicken wings: Pre-cook the wings at home in the oven with
the seasoning of your choice and then heat them up on the grill at the game and baste with sauce of choice. It makes the tailgating quick and easy and is a foolproof way to avoid raw chicken.
tailgating culture changes drastically throughout differ-ent cities. what is your favorite place to tailgate, and who has the best grub for the game?■ It’s hard to name just ONE favor-ite! Most of my tailgating happens at NFL games which are always off the hook! I love tailgating at NAS-CAR too! Pretty much anywhere that gets creative and thinks out-side the box of hamburgers and hot-
dogs gets my vote. I had a Crab Ciop-pino at a Raiders Game that was out of this world!
what inspired you to get involved in the tailgating industry?■ With games, concerts and races already being such an expensive endeavor, buying food at the event can take a toll on your wallet. Tail-gating is a way to celebrate. Eating is an essential part of getting into the spirit of the event and in some cases has even taken over the main attraction.
“pretty much anywhere that gets creative and thinks outside the box of hamburgers and hotdogs gets my vote.”Guy Fieri Celebrity Chef guy fieri
QUestioNs & aNswers
Sometimes all it takes is one juicy and delicious dish, like Hellmann’s® Parmesan Crusted Chicken, to break the “same old” cycle. With just four simple ingredients, it is the perfect dinnertime solution to the busy back to school season. Want more? Visit Hellmanns.com for new ways to spice up your everyday meal routine.
BREAKING MENU MONOTONY
VISIT HELLMANNS.COM FOR MORE RECIPE IDEAS.
PARMESAN CRUSTED CHICKEN
CHICKEN NUGGETS WITH BBQ SAUCE
A SIMPLE AND JUICY SOLUTION FOR DINNER
4 SERVINGS | PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
1/2 cup Hellmann’s® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 11/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 425°.
Combine Hellmann’s® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
THIS SMOKY CHICKEN HAS BIG BBQ FLAVOR AND IS ON THE TABLE IN 30 MINUTES OR LESS!
4 SERVINGS | PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES
3/4 cup Hellmann’s® Real Mayonnaise
1/2 cup barbecue sauce
1 Tbsp. Dijon mustard
4 boneless, skinless chicken breasts (about 6 oz. ea.), cut into nuggets
1/2 cup Italian seasoned dry bread crumbs
DIRECTIONS
Preheat oven to 375°.
Combine Hellmann’s® Real Mayonnaise, barbecue sauce and mustard in small bowl. Reserve 1/2 cup sauce; set aside. Evenly coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet.
Bake 15 minutes or until thoroughly cooked. Serve with reserved sauce.
COST PER RECIPE*: $7.16 COST PER SERVING*: $1.79
*Based on average retail prices at national supermarkets.
COST PER RECIPE*: $7.33 COST PER SERVING*: $1.83
*Based on average retail prices at national supermarkets.
©2011 Unilever
6 · september 2011 An Independent supplement by medIAplAnet to usA todAy
nEWS
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“innovation,” defined by webster’s Dictionary, is the “introduction of something different; a new idea, method or device.”
In the lifestyle of tailgating, where crowds are always in search of the next best item, most unique gadget, or a product redefined by its inven-tor, innovations are everything.
Over the past few years tail-gaters have been showing up with unusual and fascinating items, from motorized coolers, grills made from garbage cans, gutted school buses rebuilt into party palaces, and stereos that would make AC/DC proud. The industry has been rede-fined to a playground for inventors,
creators, and entrepreneurs. Sud-denly ideas are becoming realities.
Portable power improvements and technology over the last decade have moved tailgating from the standard charcoal grill and cooler to setting up a com-plete living room and kitchen in the parking lot in 15 minutes. RV’s, SUV’s and trucks are now made
with tailgating and outdoor activ-ity in mind. Outdoor furniture that inflates, unfolds and can stand up to all the elements Mother Nature can produce. Lights, camera, and action; there is no limit today to tailgating set ups.
Don’t forget food, and drinks! A keg that chills your beer almost instantly, innovative portable grills,
smokers, and outdoor kitchens along with recipes have opened the door for some of the best BBQ, steak, chicken, pork, wild game, and fish dishes with all the fixins’. Food is king and with the innovations of this booming industry you will find the best available at any stadium parking lot, racetrack infield, and backyard on any given weekend across America.
It’s simple: tailgaters love the “wow” factor. If they can get you to stop and point at a gadget or gizmo or sample a bacon wrapped jalap-eno or a Blue Cheese burger, they win. Innovation 1, boredom 0.
randy k. dye
The innovations of tailgating
how have you seen the tailgating industry evolve over the years?■ “The tailgating evolution con-tinues to grow with strong mar-ketplace innovation—custom-ized tailgating rigs, LED lit grills and HD flat screen TVs. At Tur-boChill we feel we have the next great tailgating innovation. We can pour a draft beer at 3 times the speed at 35-38 degrees getting 99 percent yield out of the keg with one bag of ice and no elec-tricity. Cheers to innovation!”
QUestioN & aNswer
tim FennerPrincipal, turbochill
“lights, camera and action: there is no limit today to tail-gating set ups.”
randy k. Dyeassociate Publisher, director of sales & business development, tailgater monthly
Get Creative juiCeS FlowinG
The innovations of tailgating Get Creative juiCeSFlowinG
3tip
september 2011 · 7An Independent supplement by medIAplAnet to usA todAy
nEWS
Ultimate backyard grillingpork shoulderheat up the grill, set the table, and prepare to devour some pork shoulder.
ingredients4-6 lbs. Pork shoulder¼ cup olive oil ¼ cup Garlic minced¼ cup cumin ground1 cup cilantro chopped3 each Jalapeno minced 1 each lime juice 2 tbsp. Ginger minced2 tbsp. salt and pepper Directions
■ Preheat grill and oven to 325 degrees. In a mixing bowl place all ingredients minus pork and stir to a paste. Place pork on grill and cook for 45 minutes turning often. Remove from grill and place in roasting pan. Rub herb paste all over pork and place in oven. Cook coved with foil for 2 hr. Remove from pan and place in paper gro-cery bag and seal end. Let stand in bag for 1 hr. then remove. Take two forks and shred off meat. (Serve just about any way).
source: national barbecue Association
produce smoker-quality BBQ from any standard grill
True barbecue is a beautiful mar-riage of heat and smoke. With a little practice, you can replicate the flavors you’d expect from a barbe-cue pit or smoker in your own back-yard grill.
Start with 20-30 small wood chips (pecan, hickory or oak) and two one-foot-square sheets of heavy duty aluminum foil. Soak your chips for an hour and then spread them into a three inch square on the foil. Fold excess foil around the top to make a packet and wrap it with the second sheet. Keep it tightly wrapped and poke six pencil-size holes in the top for the smoke.
On a gas grill, take your packet of chips and place it directly on the burner on one side (not the middle). Light the side of the grill with the
chips on the highest setting until you see smoke, then place your meat on the opposite side of the grill and adjust heat down to 3/4 of full setting. Smoke may not last the entire time—that’s okay.
On a charcoal grill, make a char-coal pile on one side of the grill (not the middle). If you use lighter fluid, make sure you wait 30 minutes before you start any cooking. After lit coals are showing a little white ash, place your packet of wood chips
directly on top and wait for smoke to start cooking the opposite side of the grill.
Be sure to avoid big chunks of wood, as direct flame could warp your grill. If you are cooking steaks, sear them first on each side.
And most importantly—enjoy! Want more BBQ tips? Visit
nbbqa.org.
www.kitchenaidgrills.com www.nexgrill.com www.grillmasterbbqs.com
HEATING THINGS UPWITH THE GRILL INDUSTRY’S MOST RESPECTED BRANDS
Nexgrill® is a registered trademark of Nexgrill Industries, Inc., Chino, CA. All rights reserved. KitchenAid is a registered trademark of Whirlpool Corporation or its related companies. Jenn-Air is a registered trademark of Maytag Corporation or its related companies. GrillMaster™ is trademark of Sunbeam Products, Inc. used under license. Manufactured under
license by Nexgrill Industries Inc. Chino, CA.
Jim WhiTe, Senior VP, nexgrill
reciPe1
Photo: istockPhoto.com
Safety comes first■ make sure that all knobs and gas supply are in the off posi-tion after every use!
best tiP
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