THE Tailgating Source

[kiddiedoc]

Welcome, Vol Faithful. I've been nominated to start this bad-boy, so here it is. This thread is being created to share tailgating traditions, memories, ideas, and recipes to prepare us all for what hopes to be a memorable run at the '05 Championship. So, fire up the grills, mix the drinks, break out the beanbag toss, and blow up the inflatable 20-foot Smokeys. It's time for business!

(Please, no Casey-bashing, Schaeffer-scaring, or "Fire Phil" garbage in here. There are 9 pages of threads on the VolBoard for that crap.)

[kiddiedoc]

I guess I'll start this one out with my favorite purchase of the '04 season. It's convenient, functional, compact, and catches a lot of eyes. Check out the "Fire & Ice" grill by Thermos.

Fire & Ice

This cat can collapse down to the size of a suitcase for storage and transportation, has wheels for pulling around campus, easily holds a case of beer or a twelve-pack with bottles of Jack and Coke AND all your food, heats up in no time, cooks really well, and collects the grease so you don't mess up your car on the way home. We did burgers, brats, spicy chicken, and potato wedges to perfection last fall. I nearly cried when i had to give it the final cleaning of the year, but WATCH OUT 2005, it's gonna get ugly.

[OWB]

Thats a cool grill! Is it very heavy?

[VOL_AHOLIC]

its a two man job when the cooler is loaded with ice, drinks and food.

the grill is super easy to clean with a removable gresae trap. has a pedal to raise the grill and expose the cooler.

it's a pretty cool grill.

[LadyinOrange]

Here's an EASY recipe for a delicious tailgating treat.


Smokey's lil' smokies.

2-16 oz. packages Lil' Smokies cocktail weiners
1- 12 oz. jar grape jelly
1- 12 oz. bottle chili sauce

Mix all ingredients in the slow cooker and cook on
low for 6-8 hours. Will thicken as it cooks. Stir before
serving. Serve hot with toothpicks.

* Mustard can be substituted for the chili sauce if you like a little "tang".
This sounds kinda gross, but they are really good.

[kiddiedoc]

As an added treat, use a loaf of green Gator-shaped bread to stab the toothpicks into. Repeatedly. Then, after all the sausages have been eaten, tear the head of the alligator off, stomp on it while singing Rocky Top, and throw the body off the parking garage toward the river.

Gator loaves are available at Kroger sometime in mid-September.

[UTVOLFAN]

Gameday Special

Orange Juice
Triple Sec
Baileys
Bacardi Superior
PGA

Mix and Drink

[Vols16Colts18]

Great ideal for a thread!

[VOL_AHOLIC]

we fry 4 pounds of gator every year with Louisiana crawfish batter for the Florida game.

smokey balls: bisquick (2 easy packs), jimmy dean sausage (mild 1 regular roll) and shredded cheese. mix all three very well and make into small balls. cook for 20mins at 375 or wait till golden brown and sizzling. very good, cheap and easy. insert tiny Ut flags, if i can find em in texas.

jalapeno dip: eqaul parts of sour cream and cream cheese, jar of jalapenos. let c. cheese and s. cream soften. do not microwave. after it softens, dice japs well. mix equal parts of c. cheese and s. cream. I usually use 24oz. of each. stir in the japs. add as many as you like. you may even add small amounts of the juice to give it more kick.

[kiddiedoc]

I tried grilling gator one year and it came out pretty tough. Any good recipes for the Gainesville trip this fall?

[VOL_AHOLIC]

fry the crap out of it and try to find tail meat.

Louisiana batter mix from HEB (the yellow bag). people always love it and use a some creamy horseradish sauce, some striaght up horseradish, tater sauce and cocktail sauce for dipping. lemons are good too to squeeze over.

central market is a rip off. too expensive. they should have tons of that stuff in FLA.

and i use a fry daddy junior for all 4 to 5 pounds. just do it in small amounts and try to keep the chunks bite sized.

just about anything good to dip with. try your own: Sauce Page

man!! that was such a great game last year!! :D

[donsargegolf]

6 oz Coca-Cola, 6 oz of Jack Daniels, ahhhhhhhhhhhhh

[GVF]

If you are going to have Sarge's drink you'll need some chili to wake you back up. But, you won't need a coat. Best for tailgating in the late fall.

1-1.5 lb ground beef
1 lb sausage
2 cans chili beans (use black eye peas for a surprising alternative)
1 med. onion chopped fine
1 bell pepper chopped fine
1 Tsp oil
1 clove garlic chopped fine
1 large can stewed/chopped tomato
1/4 cup good BBq sauce
1 cup or more premium beverage. Jack, Sherry, Bourbon
1-4 TBSP light brown sugar
Salt to taste
1/4 TBSP black pepper
1TSP cayenne
1 TBSP paprika
2-3+ TBSP chili powder
2-3+ TBSP ground cumin

Brown meat, drain, set aside
saute onion, pepper, garlic in oil
add meat
add rest of ingredients in order
may want to go light on spices and bring spices up to taste as it simmers
simmer for atleast an hour
thicken with warm water/cornstarch mixture to liking

[GVF]

Now if you are one to tote a grill with a tall enough lid to hold upright chickens, this is a fantastic recipe. My in-law family is from South Louisiana. There are many fine dishes to hit the table here in Georgia, but this is one of my favs. Can be prepared at home and carried with you as well. (LSU/Tenn games are a riot. I'm the only UT fan in the clan).

Drunk Chicken
Get some chick racks at walmart to make grilling easier and more stable as chickens are grilled up right.

As many whole chickens as you need. We usually do 3-4 for the crowd supplemented by grilled sausage and pork chops. 20+ people.

Any good cajun style injector marinade
Cajun or Creole dry seasoning
One 12 oz. can of beer per chicken. More if you plan on drinking some as well.
Inject chicken completely. you cannot over inject. But, you can under inject.
Dust each chicken with dry spice moderately to liberally.
Open can of beer and stuff it in chicken's butt. close neck off with small onion or tater. If neck is long enough, tuck it back in hole instead. If you have the chic racks...Place beer in center holder and put chicken on rack.
place on grill neck side up.
Grill for about 2-2.5 hours on gas grill. 3+ on charcoal. If open grilling without lid, you will need a minimum of 4 hours. No turning.
When chicken is a nice dark golden crisp color, begin checking for doneness.
This chicken will be the best you have eaten, so don't stand near anyone you do not wish to slap as you taste it.

[kiddiedoc]

Well, I'm hungry. I like throwing some hot peppers in (seeded and halved) for a kick. The variety depends on the weather:

>60 degrees = banana/pepperocini
40-60 = cayenne
30-40 = japs
<30 = habeneros (take it easy, girlfriend. You'll be calling for a fire extinguisher from the Neyland stalls.)

Oh, and Sarge, you can save money on the Coke by substituting Gentleman Jack and going straight up. (Again, take it easy or you'll be in the stalls with trouble from the other end).