Tailgating 101: Sizzling Tips for the Ultimate Tailgating Experience
Entertainment Welcome back, football fans, to one of your favorite times of the year—tailgating season.
It’s time to plan menus, load up those smokers, pack up the grills, fill the coolers and head to the stadium. But before you do, we’re here to help you elevate your game in 2015 with the following expert tailgating tips from a seasoned panel of NBBQA members.
Plan Your Menu
Create a written menu plan, and do as much prep work as you can in advance.
— Sweet Baby Ray | Dave Raymond, Sweet Baby Ray’s Barbecue & Catering
When to Sauce
Apply a dry rub and cook your meat, then use the BBQ sauce for a last-minute glaze.
— Dr. BBQ | Ray Lampe
Spritz with Apple Juice
Generously coat meat with dry rub before grilling. Spritz with apple juice halfway through to caramelize the dry rub, prevent dryness, enhance flavor and improve tenderness.
— Lee Ann Whippen, Chicago Q
Grilled Meat 101
Keep the lid closed for thick cuts of meat and open for thin cuts. For optimum juiciness, let the meat rest after grilling. The thicker the cut, the longer the rest time.
— Chris Lilly, Big Bob Gibson BBQ
Use Coolers as Hot Boxes
Wrap your finished smoked meats in aluminum foil, then a towel and place in a dry room temperature cooler just big enough to hold the meat.
— Mark Lambert, Sweet Swine O’ Mine
Build a Nacho Bar
Set up a nacho bar by grilling pre-marinated steaks and chicken breasts on site and bring all the toppings from home.
— Diva Q | Danielle Dimovski
Pack disposable sterilized wipes to clean hands and wipe down surfaces as you switch from handling raw foods to cooked foods.
— Patrick Murty, Company 7 BBQ
Be Clean and Green
Use disposable cutting boards, especially if working with raw chicken.
— Chris Jones, Colins Creek Barbecue
How do you and your friends prepare for a tailgate? Tweet us at @MediaplanetUSA or let us know in the comments below!