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.
Tagged as: louisiana tech, lsu
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.
