Tailgating Tips + Gear Thread
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sutomcat
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I will make a couple of suggestions stolen from RandomGuy.
If you have a grill and want to experiment with smoking, get a smoker tube and some wood pellets and give those a shot,
The tubes hold enough pellets to get 4 or 5 hours of smoke. Plenty of time to infuse your favorite meat with smoky flavor on a propane grill. You would presumably use indirect heat to do this.
Cost should be around $30. If it turns out you love the taste of smoked meat, you can take the next step and get a dedicated smoker.
Two other things I have been using a lot recently.,,
A rack for cooking chicken drumsticks.
You hang the drumsticks on the rack upside down. Cook them on your propane grills using indirect heat. Get it around 300 degrees and cook it for around 2 hours. The grill heat will render most of the fat. The skin gets nice and crispy and the meat gets very tender. Delicious if you like chicken drumsticks.
You can use them to grill wings as well. The best thing is that you hang them, put them in the grill and wait a couple of hours. No flipping, no moving, no anything (it might make sense to rotate the rack once halfway through the cooking process). Again, hanging them so heat surrounds the meat does a great job getting the fat rendered so you get crispy skin and tender meat. This is by far the best way to grill drumsticks or wings.
I recommend getting one with a tray that the rack sits on to hold the rendered fat. You can use it to cook vegetables in the fat, which apparently works really well (haven’t tried that).
You should be able to get one for less than $20 without much effort.
The last thing I have been doing is using a rotisserie with my Weber Genesis grill. Have tried cooking whole chickens and ribs with it so far. It takes a little work to get the meat on the spit properly (can’t have wings or legs flapping around as the meat spins). But it does a really nice job getting the meat tender and some rub makes the meat really delicious. You can get some crispness and Malliard reaction going without much work, Again, you set it up and forget it for a couple of hours. No flipping, minimal cleanup. My kind of meal.
RandomGuy
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Happy you've enjoyed some of those suggestions sutomcat. ;-)
However you grill, the drumstick rack should really be a no-brainer. Best crispy skins you are going to get. I won't recommend the Weber rack. It has square slots, and its not angled enough, so the drumsticks are far more likely to fall off.
If you love juicy thighs? Go ahead and inject them. Garlic/apple juice/butter. No. They don't taste processed if you do them yourself. They're just better.
Speaking of injecting. If you are smoking a brisket? I HIGHLY recommend injecting with Wagyu Tallow. A wagyu brisket can be $1500. Get a can of Wagyu tallow for $30, and you are part way there. This is rumored to be Franklin BBQs secret. The best brisket in America.
Its not my idea. Check how juicy this brisket is at 6:06.
However you grill, the drumstick rack should really be a no-brainer. Best crispy skins you are going to get. I won't recommend the Weber rack. It has square slots, and its not angled enough, so the drumsticks are far more likely to fall off.
If you love juicy thighs? Go ahead and inject them. Garlic/apple juice/butter. No. They don't taste processed if you do them yourself. They're just better.
Speaking of injecting. If you are smoking a brisket? I HIGHLY recommend injecting with Wagyu Tallow. A wagyu brisket can be $1500. Get a can of Wagyu tallow for $30, and you are part way there. This is rumored to be Franklin BBQs secret. The best brisket in America.
Its not my idea. Check how juicy this brisket is at 6:06.
RandomGuy
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Have you tried a Taco Al Pastor on the rotisserie? I tried it on the electric one and it wasn't without issue, but I'll need to try again. The principle is that the marinated meat spins, while a fresh Pineapple drips on the meat- carmalizing it. Cut off the edges, and serve. Repeat. I'm afraid it may only work on a vertical spit, but I really want to get this working on what I have.
How can you not want to eat this?
sutomcat
No recent Cali or Iggy awards; Mr Irrelevant
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I am a freshman halfway through my Intro to Grilling 101 class. No, I have no tried this. But it sounds awesome!
Roger N
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I see that the Penn State model shown above is opaque so the molesters can have some privacy.Canopies
-- determine the right size for your group and parking situation
-- will it be used where parking limitations are in effect?
-- will it be used primarily in cool to hot weather?
-- how important is color and logo to you?
Canopies can be found on sale for as cheap as $50 to upwards of $300. Anytime you slap a team logo on the canopy expect the price to double. If you plan to use it in an NFL stadium you might be required to use a 8' wide canopy.
Canopy Construction
Canopies are constructed two basic ways: straight legged and slanted or angled legged. Straight leg construction is usually more money but the big advantage is the easy ability to install side walls and good selection of sidewalls. Sidewalls are pricey but pretty much a necessity for late season tailgating. If the weather isn't too bad...only one or two sidewalls will be okay. Generally you install them to either knock the wind down or keep the sun out to set up a TV viewing area. You can find sidewalls for slanted legged canopies but it is a bit harder. The panels will be generic too...I can't find SU logo stuff in slanted legged sidewalls.
View attachment 95656
Straight Legged Canopy with Sidewalls
Slanted Legged Canopy With Sidewall (Sorry For The Logo...couldn't find SU)
Don't be that guy
Canopies are big airfoils...and on a windy day you need to secure them.
I suggest bringing some nylon rope as a backup but the best way to keep a canopy down is to use weights. Wind under 10 mph you are usually okay with out weights. If the wind is 10 mph or over or you are expecting gusts you need to secure the tent.
You can pound in some stakes first (if you are on grass or gravel) into the hole on each leg bottom. This really only should be used by themselves in light wind days. For windier days you need canopy weight plates. I like plates that are easy to stack with interlocking design
Obviously the more weight the more wind protection. I like the plates above as they are stack-able and each one weighs 7.5lbs. This should be good for 10-15 mph days. Add another set and you can get to 20 mph. At 20+ mph...you have to be really experienced to put up a canopy. You have to utilize wind breaks and rope.
Cold Days
Sidewalls are key...Get all four sidewalls put up. Install the door opening sidewall away from the wind. You need heat. I recommend a 20lbs propane tank (the size that comes with most grills) and a heater attached to it like this. Make sure you have 30,000 BTU for Syracuse. I find that 15,000 BTU doesn't help much below 35-40 degrees. The heater should have tip over safety protection.
If you have Amazon Prime...that is a good place to start shopping.
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RandomGuy
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Doesn't it? Lol!
I may try with an old offset smoker. You can build a vertical spit with a windshield wiper motor, and use your cars 12 volt supply. Might be decent for tailgating, unless you have 10 hours to spare before eating. (Pastor cooks pretty quick.)
You're supposed to let a brisket rest for at least an hour, so its completely possible for locals to smoke up some brisket/pulled pork and have them just right for a tailgate. (Just don't wrap them in foil)
Has anyone tried the gravity fed charcoal smokers?
RandomGuy
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OP mentioned recipes.
If you like Mexican/Latin flavors. I rather enjoy things marinated in Bitter Orange(Goya name: Naranja) and Achiote(available online) Its earthy and fragrant, especially if you wrap it in a banana leaf.
Should a student athlete attend a tailgate? Bitter Orange is a BANNED NCAA substance. Its pretty good, though. (You can use oj, grapefruit, lime, if you must) Don't marinate the pork for over 24 hours. The acidity will break it down, too much.
Bitter Orange is really good for Cuban Rice/Pork/Beans. Don't let the low cost of this meal fool you. Its ridiculous. Marinated pork butt, smoked. Cut off serving size chunks, and lightly brown the non smoked edges in a cast iron skillet. Rice with a TON of lime, beans with a TON of lime and Garlic. Topped with fresh slaw(cabbage, touch of honey, lime, and potato sticks) Drizzled with Garlic Crema(sour cream, cream, garlic, lime, salt) And your favorite hot sauce. I highly recommend Barron's West Indian hot sauce. Scotch Bonnets/mustard based. Lots of cilantro.
This is one of the few meals that will completely silence my over talkative family, that can eat more than you can imagine. Like anything, if you take the time, even "lowly" pork rice and beans can be fantastic.
If you like Mexican/Latin flavors. I rather enjoy things marinated in Bitter Orange(Goya name: Naranja) and Achiote(available online) Its earthy and fragrant, especially if you wrap it in a banana leaf.
Should a student athlete attend a tailgate? Bitter Orange is a BANNED NCAA substance. Its pretty good, though. (You can use oj, grapefruit, lime, if you must) Don't marinate the pork for over 24 hours. The acidity will break it down, too much.
Bitter Orange is really good for Cuban Rice/Pork/Beans. Don't let the low cost of this meal fool you. Its ridiculous. Marinated pork butt, smoked. Cut off serving size chunks, and lightly brown the non smoked edges in a cast iron skillet. Rice with a TON of lime, beans with a TON of lime and Garlic. Topped with fresh slaw(cabbage, touch of honey, lime, and potato sticks) Drizzled with Garlic Crema(sour cream, cream, garlic, lime, salt) And your favorite hot sauce. I highly recommend Barron's West Indian hot sauce. Scotch Bonnets/mustard based. Lots of cilantro.
This is one of the few meals that will completely silence my over talkative family, that can eat more than you can imagine. Like anything, if you take the time, even "lowly" pork rice and beans can be fantastic.
donniesyracuse
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This is a nice, small, adjustable height, table that will not take up a lot of space in any trunk.
TexanMark
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Those are great with one caveat
Do not put a portable grill on top of them. You'll want to use an aluminum table. Amazon has a small one 28" square perfect for a small portable grill on sale now.
Coleman Outdoor Folding Table | Ultra Compact Aluminum Camping Table, White
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SUFaninNJ
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For those of you who don’t want a lot of junk in your trunk...
donniesyracuse
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Yes, we tailgate in a garage so no grilling for us. That’s okay though. We have plenty of tasty calories to consume.
sutomcat
No recent Cali or Iggy awards; Mr Irrelevant
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I got a Blackstone griddle in May and really like it.
Smash burgers are awesome on it. Hofmanns grill up on it just like at Heid’s and I enjoy my toasted keto rolls (Arnold’s). Boneless chicken thighs are nice and sausage with peppers and onions come out perfect on these things.
Bacon and eggs are also top notch on it and cleanup is easy too.
SanDiegoCuse
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Good to hear! We are moving into our first house at then end of the month and will finally have a backyard. Have been researching the Blackstone griddle and am going to pull the trigger.
TexanMark
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Unless you host a ton of large gatherings the 17 and 22 inch models with metal covers are the way to go.
SanDiegoCuse
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Thanks, Mark! Was looking at the 22.
JRHEETER
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I have a 22 and I love it
Perfect size for my wife, my son and I
If you’re cooking for 4-6 people, it’s definitely doable but I probably would suggest bumping up to the next largest size
The 22” can be used with small propane tanks or they have the converter kit for the large tanks
I STRONGLY suggest making sure that if you get the 22” version it comes with the convert kit for the large tanks as you will burn through the small tank really really really quickly
SanDiegoCuse
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Oh thank you! Will probably get a size bigger as we will probably be having gatherings of 6-10 people. A couple times a year we have like 30-40 people over for parties. Time to reassess. Haha.
JRHEETER
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Go with the 28” or whatever it is
My aunt has that size and I use it at her house for family bbqs etc which have at least 10 people at them
Should be the perfect size for what you’re looking for
TexanMark
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Yeah definitely opt for the 28" one
For tailgates the smaller ones usually can work because your cooking window might be 2-3 hours...but home parties you usually want to serve in much smaller serving windows
sutomcat
No recent Cali or Iggy awards; Mr Irrelevant
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Agree. 28’ is what you need for a big gatheringz
Walmart had a sale on the 28’ in June where it was going for $197. I think it normally goes for about $250. Good deal.
Consigliere
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Curious. For home use is the Blackstone appreciably different from a quality grill with good griddle plates or the Weber with the gourmet bbq system and a griddle insert?
