We don’t mean to tell you how you should or should not tailgate.
We just mean to show you how a select group of extra-talented chefs and experts like to tailgate.
What you do with that information is up to you.
But... no one’s gonna protest if you pull out some Scott Conant–approved chicken wings or bratwurst from the man who literally wrote the book (well, multiple books) on grilling.
So, herewith: tailgating tips from people who make their living cooking food for other people.
“My tailgating go-to is my Calabrian chicken wings—a perfect balance of sweet and spicy. I make the marinade by caramelizing turbinado sugar and flavoring it with ginger, garlic, scallions, ’nduja sausage, fish sauce and, of course, Calabrian chili paste. The result is addictive and perfect with a cold beer.” —Scott Conant, restaurateur behind Scarpetta and the forthcoming Mora Italian in Phoenix
“The first dish that comes to mind is bratwurst, but I have a Project Smoke twist. Instead of grilling the brats, and risking burning them, as many people do, I smoke them using the indirect grilling method (350 degrees, wood chips on the coals). This gives you supernaturally plump, moist brats with a great smoke flavor. They even boast a smoke ring. Serve on buttered, grilled semmel rolls with home-fermented sauerkraut. Amazing.” —Steven Raichlen, author of Project Smoke and the Barbecue Bible cookbook series, and host of Project Smoke on PBS
“When we tailgate at the Dallas Cowboys games, we make Ozersky burgers [a burger served at Chef Tesar’s restaurant, Knife]. We use a flat piece of cast iron or a blue steel pan to be our plancha, and we use 44 Farms 80/20 sirloin seasoned exclusively with salt and pepper, plus a small, squishy bun, two slices of American cheese for creaminess and a thin slice of red onion. No one is allowed to cut into their burger; you must grab it with two hands and let the juice run down your arms. You will remember it all game long and be ready for another by halftime.” —John Tesar, chef and restaurateur behind Knife at the Highland Dallas
“My go-to tailgating combo is a great torta and a michelada. You can’t get better than that for me. I know some fans love to get fancy when it comes to tailgating, but tortas are simple, delicious and non-messy, and can hold their consistency for hours. I also always carry a small bottle of Tajín with me, just in case any of my friends decide to be healthy and bring chopped fruit.” —Bricia Lopez, partner at LA’s Guelaguetza and I Love Micheladas
“Everyone loves guacamole, and it’s a perfect dish to get the party, or shall I say fiesta, going. It’s rich and creamy and delicious and goes great with warm tortilla chips and some fresh salsa. I also like to make the Bash burger that we serve at Lure and B&B. It’s super juicy and topped with caramelized onions and bacon jam.” —Josh Capon, executive chef and partner behind B&B Winepub, El Toro Blanco and Bowery Meat Company in NYC, and Lure Fishbar in NYC and Miami
We just mean to show you how a select group of extra-talented chefs and experts like to tailgate.
What you do with that information is up to you.
But... no one’s gonna protest if you pull out some Scott Conant–approved chicken wings or bratwurst from the man who literally wrote the book (well, multiple books) on grilling.
So, herewith: tailgating tips from people who make their living cooking food for other people.
“My tailgating go-to is my Calabrian chicken wings—a perfect balance of sweet and spicy. I make the marinade by caramelizing turbinado sugar and flavoring it with ginger, garlic, scallions, ’nduja sausage, fish sauce and, of course, Calabrian chili paste. The result is addictive and perfect with a cold beer.” —Scott Conant, restaurateur behind Scarpetta and the forthcoming Mora Italian in Phoenix
“The first dish that comes to mind is bratwurst, but I have a Project Smoke twist. Instead of grilling the brats, and risking burning them, as many people do, I smoke them using the indirect grilling method (350 degrees, wood chips on the coals). This gives you supernaturally plump, moist brats with a great smoke flavor. They even boast a smoke ring. Serve on buttered, grilled semmel rolls with home-fermented sauerkraut. Amazing.” —Steven Raichlen, author of Project Smoke and the Barbecue Bible cookbook series, and host of Project Smoke on PBS
“When we tailgate at the Dallas Cowboys games, we make Ozersky burgers [a burger served at Chef Tesar’s restaurant, Knife]. We use a flat piece of cast iron or a blue steel pan to be our plancha, and we use 44 Farms 80/20 sirloin seasoned exclusively with salt and pepper, plus a small, squishy bun, two slices of American cheese for creaminess and a thin slice of red onion. No one is allowed to cut into their burger; you must grab it with two hands and let the juice run down your arms. You will remember it all game long and be ready for another by halftime.” —John Tesar, chef and restaurateur behind Knife at the Highland Dallas
“My go-to tailgating combo is a great torta and a michelada. You can’t get better than that for me. I know some fans love to get fancy when it comes to tailgating, but tortas are simple, delicious and non-messy, and can hold their consistency for hours. I also always carry a small bottle of Tajín with me, just in case any of my friends decide to be healthy and bring chopped fruit.” —Bricia Lopez, partner at LA’s Guelaguetza and I Love Micheladas
“Everyone loves guacamole, and it’s a perfect dish to get the party, or shall I say fiesta, going. It’s rich and creamy and delicious and goes great with warm tortilla chips and some fresh salsa. I also like to make the Bash burger that we serve at Lure and B&B. It’s super juicy and topped with caramelized onions and bacon jam.” —Josh Capon, executive chef and partner behind B&B Winepub, El Toro Blanco and Bowery Meat Company in NYC, and Lure Fishbar in NYC and Miami
