Bowls of steaming chili, platters of Buffalo wings and mugs of hot chocolate may be the first foods that come to mind when creating your tailgating menu this season. But serving them year after year might be getting a little tiresome.
"If that's all you're indulging in, unless you're on a new tailgate diet, you are selling yourself and your crew short," says Jeff Dockeray, a.k.a. Food Guru of the Gridiron and founder of Tailgate Radio Network. "Tailgating is about 'excess in moderation,' and that excess falls on game day in the fall."
Anne BralyDockeray averages a couple of dozen tailgate parties every year on a personal basis as he cheers on his beloved University of Michigan Wolverines. But professionally, he attends even more.
"I've tailgated a PeeWee soccer match for 10-year-olds, a Second Line at the Super Bowl and a rained-out folk festival, among others," he says.
As the quarterback of tailgating and a parking -ot pro, he believes "our beautiful pigskin sport is too important to our midlife stress to serve tasteless culinary boredom."
So here are some solutions he offers:
* Appetizers: Take that weekly chili, add some salsa, sour cream and top with shredded cheddar. Have the one within your crew who feels left out bring some fresh nacho chips and pitas (quartered) for dipping. Now you're kicking off your tailgate with a bang.
* Proteins: Marinate something, anything, the night before so you'll be game-day ready. Some ideas? Skirt/flank steak, pork loins or country pork ribs. If you have to do chicken, marinate some dark meat (i.e. thighs, bone-in and skin-on) in your favorite soft drink. Grill the meat while you and your buddies drink a cold beer.
* Starch: Make some potato faves en masse at home. Bake some potatoes, cut into eighths, and drop them into a large aluminum pan. Add all your favorite loaded baked potato toppings - butter, bacon, chives, cheese, sour cream, scallions. Reheat at the parking lot on the grill. You'll appreciate the convenience, and they're a great accompaniment to any meat.
* Desserts: All meat and potatoes make Jack a dull boy. Need sweets? Always! Simplest? Have someone spread three packs of chocolate cookie dough on a greased baking pan. Bake before or do them on the grill while gorging on meat and potatoes.
And here are Dockeray's suggestions for essential tailgating gear. "There is a cornucopia of new gear - utilities, small wares and supplies that have hit the market the past half decade, ultimately making it easier to accommodate larger and extensive menus."
* A grill suitable for grilling, barbecuing and reheating. It must be easy to clean and quick to cool.
* A burner of some sort to accompany the grill. Even a small camping stove can be functional.
* Go-to extras are a cast-iron jambalaya pot or Dutch oven. They're both versatile and can be used for a lot of things.
* Whatever you choose, do not forget the following items: Food/meat thermometer, wet-naps, paper towels (never enough), and a large roll of heavy duty aluminum foil.
* Utensils: Your choice, but bring a lot of tools. Quintessential: 3 (or 10) p' air of tongs, and 3 (or 10) large serving spoons -you can never have enough.
* Coolers: Several large coolers full of ice. Remember to separate food and drink.
* Tables: You'll need several, including one multi-purpose table. One thing Dockeray can't live without: the GCI Slim-Fold Cook Station, "a beauty and it stays with the chef."
* When considering tables, you must balance two things: all the space needed for prep, food service, bar station and the space needed to transport them there.
* Lastly, bring common sense: A designated driver; respect for neighboring tailgaters, including fans from the opposing team; and a love for this Great American Pastime.
Here's something new and different from the folks at BBQ Dragon, maker of the original electric bellows and barbecue fans to get your charcoal going in minutes. If you're pressed for time, grill the beef at home, make the dip and pack both in your cooler. Your fellow tailgaters will appreciate your efforts at bringing something different and delicious this year.
Grilled Beef Skewers with White Bean Dip
Beef skewers
1 pound boneless beef top sirloin steak, cut 1-inch thick
1 teaspoon garlic-pepper seasoning
1/4 teaspoon smoked paprika
Garlicky White Bean Dip
1 can (15 1/2 ounces) Great Northern beans or cannellini beans, rinsed, drained
2 tablespoons water
1 tablespoon sherry or balsamic vinegar
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon smoked paprika
To prepare Garlicky White Bean Dip, place beans, water, vinegar, 1 tablespoon olive oil, garlic and salt in food processor or blender container. Cover; process until smooth. Spoon 1/2 of bean dip into clear serving bowl; sprinkle with 1/4 teaspoon paprika and drizzle with 1 teaspoon olive oil. Top with remaining bean dip, 1/4 teaspoon paprika and 1 teaspoon olive oil. Cover; set aside.
To make the Grilled Beef Skewers, start by soaking sixteen 6-inch bamboo skewers in water 10 minutes; drain. Meanwhile cut beef steak crosswise into 1/4-inch thick strips. Thread beef, weaving back and forth, onto each skewer. Combine garlic-pepper seasoning and 1/4 teaspoon paprika; sprinkle evenly over beef.
Place beef skewers on the grill so the beef is 2 to 3 inches from heat. Grill about 4 to 5 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning once. Serve with Garlicky White Bean Dip.
Contact Anne Braly at abraly@timesfreepress.com.