The theory behind Pig of the Month is a solid one.  Ribs can be hard to cook based on gear and time limitations when it comes to tailgating.  So they cook the meat for you, mail it in dry ice packaging, and then all you have to do is reheat it.  Which certainly cuts down on prep time and allows you to cook ribs on even some of the smallest tailgating grills.  Pig of the Month sent me over a rack of baby ribs and I threw them on the grill to try em out.  And I’d say they were pretty good.  Not amazing, but not bad either.  I wouldn’t hesitate to serve them at a tailgate.

Unfortunately, I can’t figure out who this service actually makes sense for.  The main objection is the price.  Though they cover a wide variety of styles, two 2lb racks of Baby Backs are going to cost you $55.  And that doesn’t even include shipping.  At this point why wouldn’t you just grab ribs from the nearest BBQ place?  It’s cheaper and less work.  I just checked the menus for about six different restaurants and not a single one sold a full rack for more than $25 and most were much cheaper.

This simple grilled sandwich recipe is an adaptation of the French Jambon Beurre. But we couldn’t have anything with a fancy french name on a tailgating website. We use country ham to make this salty sandwich that’s great for lunch but also works at a breakfast tailgate because it’s essentially a foot long ham biscuit.

Ingredients:

Country Ham Slices
French Bread
Butter

Directions:

Place the slices of country ham directly on the grill. Cook over medium non direct heat for 2-3 minutes a side. Spread butter over both sides of the french bread and then place the cooked ham in the middle. Place the sandwich back on the grill for 1-2 minutes on each side. I would say it’s absolutely imperative that you wolf down this sandwich with a good cheap beer like Bud Light (and Freedom Fries).

As far as grilling for a large group of people, this recipe is about as easy as it gets. Short prep time, dummy proof grilling, and it tastes great every time. Below are the ingredients for a rub that can be made in large batches and used for chicken as well. You can apply the rub at home and then transport the tenderloins to your tailgating spot in a cooler. A 2.5 pound package usually contains two cuts of tenderloin that are perfect for this recipe.

Grilled Pork Tenderloin

Paul Prudhommes Rub Ingredients:

1 Tbs. salt
2 tsp. sweet (or smoked) paprika
1 tsp.white pepper
1 tsp. onion powder
1 tsp. garlic powder
1tsp. cayenne pepper
1 tsp. basil leaves
1/2 tsp. black pepper
1/2 tsp. thyme

Directions

Pour a little olive oil on the tenderloin and then sprinkle the rub over both sides. How much you sprinkle depends on how well the crowd can handle spice. Preheat a grill to around 450-500 degrees. We will be using the 7-6-5 method on a gas grill. You can find charcoal instructions here. Place the tenderloins on the grill and close lid. After seven minutes, flip the tenderloin and close the lid. After six minutes, while keeping the lid closed, cut off the heat to the grill. After five minutes, remove the tenderloins from the grill and let sit for five minutes. Remember to bring a large sharp knife tailgating so you can carve the meat across the grain into medallions.

It’s always easy to have chicken fingers, hamburgers, or hot dogs while tailgating. But it’s also fun to tailor your menu towards your opponent. So when LSU, Louisiana Tech, or another school from the Bayou rolls into town, it’s always a good excuse to break out the Cajun recipes. I’ve adapted this recipe slightly from Paula Deen’s version to make easier to make for tailgating. You can either prepare this at home and reheat it at your spot, or you can combine the ingredients in a plastic bag, throw them in a cooler, and do all the cooking on your camping stove.

Tailgating Jambalaya Recipe

Ingredients

2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a large pot, combine ingredients. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 25 minutes. Stir occasionally, especially at the end to avoid the rice sticking to the bottom of the pot. Remove bay leaf before serving. Serves 4-6 bowls.

I recently stumbled across the superbly named Cooking for Assholes blog. Their version of a Jersey Breakfast Dog is a perfect early morning tailgating food. A traditional Jersey Dog features a deep fried bacon wrapped hot dog with an egg on top. To make it easier for tailgating, we’ll pan fry the hot dog and bacon. Just throw two pans on the grill and you can cook these to order all morning.

Jersey Breakfast Dog Recipe

Ingredients:

Hot Dog
Hot Dog Bun
Egg
Mayonnaise
Hot Sauce
Provolone
Bacon
Vegetable Oil
Ground Pepper

Directions

Cut a piece of bacon in half and wrap it around the hot dog. Heat a pan to medium heat with just a little oil. Turn the dog every minute or so until both the dog and bacon are thoroughly cooked. At the same time use a second heated and oiled pan to fry an egg. It’s actually better to spread the yolk out a little more than usual, so that you have a flatter product. Drop a slice of provolone, some pepper, and a couple drops of hot sauce on the egg after you’ve flipped it and it’s almost done. Then fold the egg over on itself so it’s narrow enough to fit on a hot dog bun. Lightly toast a bun, add mayo to the sides, then throw the dog and egg in. Have a Bloody Mary or Mimosa and look forward to a full day of football.

At home it’s easy to run to the computer for grilling recipes and tips. But most of us don’t have a laptop lying around while we tailgate. However there is now Weber’s On the Grill™ App for the iPhone or iPad. The app features over 250 grilling recipes but goes beyond your typical recipe book. Each recipe has an itemized grocery list to take with you to the store and check off items as you add them to your cart. The app also features grilling times by type of meat, cut, and size as well as instructional videos and other grilling tips. At $4.99 it’s not a must download, but it sure seems handy.

Here is an easy to make recipe called ECU Tailgate Wings. The link to East Carolina is not so much a North Carolina bbq secret as it is a Pirate fan creating the recipe. Marinading the wings in a zip lock bag makes it easy to throw in a cooler and take to the tailgate.

Ingredients

1 cup water
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup minced fresh ginger root
1/4 cup white sugar
2 limes, quartered
1 pinch red pepper flakes, or to taste
3 pounds chicken wings

Directions

1. Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.

2. Preheat an outdoor grill for medium-low heat and lightly oil grate.

3. Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

Life is full of tough decisions for us lazy people. Do we go to the trouble or rolling our own hamburger patties or just pay extra for the pre-made ones at the store? You can control the size, add an egg, and really make a great burger. You also have to put those patties in a container with wax paper, and transport them to the tailgate. The pre-made ones are so wide and thin that they never turn out right. Somewhere in the middle is the adjustable burger press from Williams-Sonoma. It’s not a super bargain at $36 but I’m going to award bonus points for the chance that you could add it to a wedding registry. The press comes with markings to create either 1/4 or 1/2 pound burgers and is made of aluminum with a non-stick finish.

(HT: uncrate)

Let’s say you needed a semi-disposable grill. Much like the $80 tailgating canopy, you might be looking for a tailgating grill in the same price range that you halfway expect to get broken or stolen. So you go to Home Depot and drop $100 on the Brinkman – 2 Burner Gas Grill. And after a couple of uses you realize that the two stock wheels aren’t getting the job done. And where the hell are you supposed to put your beer and cigar when you’ve got plates and tools sitting on the small built-in tables? Well the answer is to pimp your grill like ELYK Innovations. They added two more wheels and a beer and cigar holder that doubles as another place to hang tools. Check their site for details. Before and After:

The Pig Rig is essentially a BBQ restaurant on wheels. This 30 foot trailer features two Stump’s Smokers, a Viking grill and gas range, fridge, freezer, four sinks, power generator, five HD flat screens, and a 20 ft. inflatable screen. Most people don’t have houses outfitted with that much equipment. Theoretically you could get one of these customized by Horton Haulers for your own personal tailgating needs. If that’s a luxury you can afford you probably also tailgate outside the football team’s weight room or practice facility that bears your family name. For the rest of us, we can just hire Que N View for one huge tailgating blowout a year. If you have a huge group of tailgaters hiring Que N View to cater is certainly the easiest way to feed the masses. And then of course there’s also the wow factor of the trailer.

I met the owner of the Pig Rig, Charlie Hellem, because he was the instructor for my BBQ Basics cooking class at the Viking Store. Charlie has won several rib competitions and is a really cool, laid back, and knowledgeable teacher. Whether you want to take your first steps into smoking meats or just want to brush up on some grilling basics, this class can help. At $90 it’s a bit steep, but I’d also say that I ate about 2 pounds of meat and had 4-5 beers which would cost you $35-50 at a restaurant. It’s not a bad gift to ask for from a mother or wife. So if you live within an hour or two of Atlanta I suggest checking out renting the trailer or taking a grilling class.