Whether your tailgate party involves a custom rotisserie and team color-coordinated tents, or a simple picnic on an old blanket, no pregame ritual is complete without the spread. This is one party that’s as much about the food as it is about the actual game. And while it’s easy to want a menu just as intense as all that face paint you have on right now, we have a bit of advice: Simple really is better.
“When we tailgate, I don’t do stuff that takes a long time, like ribs and brisket and stuff. I’m pretty pedestrian,” says Meathead Goldwyn, a proud Florida Gator and the man behind the popular Amazing Ribs barbecue website. “I make sure I’m doing simple foods I can cook quickly that are really good.”
Goldwyn offers sage advice with a set of tailgate tips on his site. Suggestions include planning for food that can be eaten with your hands (no one wants to deal with utensils at any party, especially a tailgate). And do as much prep in advance, so you’re not working the entire time.
“Get your stuff done and out of the way so you can enjoy the party too,” stresses Neil Strawder, of Bigmista’s Barbecue. While the former college football player (he played nose tackle at Southwest Texas State in the 1980s) and lifelong Dallas Cowboys fan has catered plenty of tailgates, he prefers to watch the big game from the comfort of the couch. “You don’t have to take out a second mortgage to buy a beer” this way, he says, or deal with stiff stadium seats. “What is it they call it? Couch-gating? Driveway-gating?”
Wherever you tailgate, Strawder also stresses sticking with what you know. “Do your guests a favor: Don’t experiment at your tailgate. You don’t know how something may work out or be received.”
Finger foods are perfect — just don’t forget napkins or paper towels. Chipotle-spiced chicken wings can be marinated the night before, so all you have to do on game day is throw them on the grill. The wings are sweet and spicy, the chipotle chiles offset with the sweetness and tang of orange juice. Cumin, garlic, onion and a touch of cayenne round it all out.
Serve the wings as is or alongside a creamy ranch dipping sauce made better with crumbled blue cheese. Like the wings, you can prepare the sauce the night before. Because nobody has time to be in the kitchen when you’re busy packing the car full of tailgate gear like it’s a giant game of Tetris.
For a main dish, Strawder suggests something easy to carry, like chili. Goldwyn suggests burgers. “If I’m going to put out a burger, it’s going to be really tasty.” As with the wings and dip, prep your ingredients ahead of time — make the chili the night before or assemble the burgers so all you have to do later is throw them on the grill.
Finally, plan so you can keep clean-up at a minimum. After eating with your friends, you want to go to the game, not clean up an entire buffet. And keep food safety (proper temperatures, cleanliness) in mind at all times.
Then just sit back in that cardinal-and-gold folding chair, your face the same colors, your 20-year-old unwashed Trojans ball cap on your head — just channel your inner Raiders fan, since we still have no pro football in this town — and enjoy the game.
In the bowl of a food processor or blender, combine the garlic, onion, chipotle peppers and sauce, cayenne pepper, cumin, oregano, salt and oil. Pulse a few times to chop the garlic and break up the peppers. With the processor running, slowly drizzle in the orange juice to form a marinade.
Divide the wings between two gallon-sized sealable freezer bags and evenly pour the marinade over each. Squeeze out any excess air, place the bags in a large baking dish or bowl (in the event of any leaks) and refrigerate the chicken at least 4 hours, up to overnight.
Heat a grill or grill pan over medium heat until hot. Remove the wings, shaking off any excess marinade. Lightly grease the grill rack and grill the wings until the flesh is firm and opaque and the outside is well-colored on each side, 6 to 8 minutes. Remove and cool slightly before cutting the wings at the joints. Serve immediately.
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