ORLANDO, Fla., Sept. 4 /PRNewswire/ -- It's the time of year when football fans take over every stadium parking lot in America, bringing tailgate parties filled with as much spirit and excitement as the first drive of the season opener. That's why Smokey Bones Barbeque & Grill wants to help fans everywhere stay in the game this season with tips for the best tailgate barbeques.
The road trip to tailgating success starts with these 10 tips:
1. Have a Game Plan. Plan your menu and start preparing a few days before
the game.
2. Keep a cool head. Pick a cooler that's the right size for your party.
A cooler completely packed with ice and chilled food keeps cool longer
than one that is only partially filled. Pack ice in plastic bags to
keep it from melting onto food. Instead of using one large, heavy
cooler for everything, have one smaller cooler for raw meat, chicken
or seafood and another for pre-made foods and drinks.
3. Bring (and keep) the heat. If you are working with a standard kettle
charcoal grill, you'll want a chimney-starter full of charcoal. Stick
with chunk, hardwood charcoal to provide a cleaner heat. Once the pile
of charcoal is covered in gray ash and no longer distributing flames,
push it all to one side of the grill. For good barbeque, you do not
want to place meat directly above a mass of hot coals; rather,
indirect heat is best. Ideally, the meat should sit on the part of the
grill that is beside the pile of coals.
4. It's all about execution. Allow at least 30 minutes for the charcoal
to get hot. If you are using a small, portable grill, it is better to
cook a small amount of food at a time. Overloading the grill will
significantly increase the cook time of most foods.
5. Smoke the opponent. For smoked foods, you will need hardwood, like
oak, apple, mesquite or hickory. For example, you can use large chunks
of oak that come in a bag or mesquite chips. For any type of wood you
select, it's important that you let the wood soak in a bowl of water
for at least 60 minutes before exposing it to the flame. The wet wood
smolders and smokes for hours, rather than flaming to a crisp in
minutes. For best results when using chips, it's a good idea to wrap
the sopping wood in tin foil that has been punctured with holes. This
keeps the little chips smoking longer.
6. The clock is still running! Food should be ready at least 1 and 1/2
hours before the game starts. This allows plenty of time for those
going to the game to eat, have seconds (or maybe even thirds) and
clean up before heading to the stadium.
7. Strategy is key. Tailgaters like to keep one hand free, so finger
foods are a must. Try serving grilled chicken wings, ribs and smoked
sausage. Since these tasty favorites don't require utensils, you and
your guests can refuel quickly and eat without missing a beat-or a
play.
8. Third and long. Keep your guests stuffed and satisfied throughout the
long day with a spread of appetizers and side dishes such as old
fashioned cornbread, spinach artichoke dip, vegetable platters, pasta
and potato salads, and chips and salsa to keep guests happy while the
main dishes are cooking.
9. DE-FENSE! Don't let your food - hot or cold - sit out for more than
two hours, and no more than one hour if the outside temperature is
above 85 degrees Fahrenheit. Put perishables into the cooler
immediately after eating. When in doubt, throw it out!
10. Who wants it more? Plan to arrive at least three to four hours before
kickoff and stay one to two hours after the game. Remember, some
tailgaters arrive at 4 or 5 a.m. on game day, or even the night
before, to stake out the best tailgate spot. Whether in the parking
lot or on campus, try to park next to a grassy area or at the end of
the parking row. This gives you more room to grill out, set up your
spread and toss the football around. (Yes, remember to bring a
football.)
For those who prefer to stay cool indoors without missing the exciting atmosphere, Smokey Bones creates the full game day barbeque experience. In addition to its menu featuring hand-rubbed, hickory-smoked ribs, pulled-pork, chicken and brisket, Smokey Bones shows all the major professional and college football games broadcast on NFL Sunday Ticket and ESPN Game Plan satellite packages. Game day food and drink specials are offered on beer buckets and pitchers, as well as the restaurant's signature Twisted Timber, a frozen blend of Smokey Bones' Mountain Margarita and Strawberry Daiquiri. Smokey Bones' will also feature Sam Adams Octoberfest, a rich amber brew perfect for fall.
Smokey Bones Barbeque & Grill operates 73 restaurants serving genuine barbeque and ice cold beverages in a fun, energetic atmosphere with televisions throughout the restaurant. For more information, please visit http://www.smokeybones.com/.
Editor's Note: Barbeque recipes and photos are available from Smokey Bones.
Smokey Bones Barbeque & Grill
