Eight Tailgating Tips to Consider
April 5, 2010
•Le Cordon Bleu
•Pittsburgh
• 0 Comments
Eight Tailgating Tips to Consider
Are you new to tailgating or are you looking for ways to improve the tailgating experience? Keep reading for eight tips that are sure to rev up your tailgating repertoire.
1. First and foremost, know the rules of the sports facility you are going to. Nothing ruins a tailgate party quicker than to show up and find out you can’t party the way you planned.
For example, most venues do not allow liquid charcoal starter or flammable liquids. Be prepared to fire up the grill another way. Many places won’t allow you to reserve parking spaces for friends, so you best arrive together if you plan to party together. Few places let you take anything into the stadium, so finish your beverages before you enter.
2. If it could go bad … don’t bring it. Mayonnaise, cheese, and milk should always be kept on ice. If you don’t have the room in the cooler, don’t bring the dairy.
3. Don’t shy away from low-fat snacks. Baked chips, whole grain buns, veggie salsa, and black bean soup are all examples of foods that won’t blow the diet.
4. Show your team pride. Choose foods and drinks that match your team colors. A little food coloring can go a long way and so can Jell-O, juice, and fruit.
5. Impress your friends with simple, creative culinary feats. Freeze lime wedges and berries in ice cubes to add flavor and color to any beverage. You could make your own potato chips too; it’s easier than you think. All you need is a potato and peanut oil!
6. Prepare and package food at home. Save yourself the mess and the inconvenience by preparing all food at home and packaging all food into individual servings before you leave. For example, make burritos, wrap them in foil, and then throw the bundle on the grill while at the party. Prepare soups at home and place each serving in aluminum camping mugs. Cover each cup with wax using rubber bands, then when it‘s time to warm things up, just place the cups on the grill. Remember to bring gloves!
7. Be creative with your dips. Not all dips need to be based on mayonnaise or ranch dressing. You can actually forego the cheese too! Instead, make a chickpea dip with lemon, olive oil, and hot sauce or a seafood dip using cream of shrimp soup as the base.
8. Bite size foods go over well. Make it easy to grab and go instead of managing napkins, plates, cups, and silverware all while standing or sitting in a lawn chair. You can never go wrong with finger foods such as wings, deviled eggs, pizza bites, ribs, and satay.
This article is presented by The Pennsylvania Culinary Institute. The Pennsylvania Culinary Institute offers Le Cordon Bleu culinary education classes and culinary training programs in Pittsburgh, Pennsylvania. To learn more about the class offerings, please visit http://www.Chefs.edu/Pittsburgh for more information. The Pennsylvania Culinary Institute does not guarantee employment or salary.