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GRILLS & GEAR - FOOD & DRINK - FANS & THRILLS

T.R.U.C.K.

Seriously Highbrow Tailgating

Fall /Winter 2016-17

STUBB’S

LEGENDARY BAR-B-Q

CHOCOLATE MILK STOUT BROWNIES

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BEER MEETS DESSERT

KID-FRIENDLY TAILGATING IDEAS

THE

LA RAMS RETURN

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TOP 10 TAILGATING RV’S


ON THE COVER 23 The LA Rams

The Quest for “Epic” Ever notice how overused the term “epic” is, which you realize when a really epic moment tops all the other times that you have used that word? There’s no better example than this past year in sports, when so many storybook endings you could define as epic did seem to TRUMP past years’ (election pun intended)… The year started with the second ever College Football Playoff Series coming down to two teams rich in college football tradition. Alabama outlasted Clemson in a backand-forth game, which was deemed an instant classic and deserved the label “epic.” Next up was Super Bowl 50. The fairytale of Peyton Manning riding off on into the sunset on the back of Von Miller (as opposed to the Denver Bronco horse named Thunder) to capture a title was almost too good to be true. The game itself might not have been epic, but the last glimpse of one of the greatest to ever play was. Then there was the Madness of March that ended with North Carolina’s Marcus Paige making a crazy double-clutch jumper that looked like it was going to win the game until Kris Jenkins from Villanova happened. One epic shot overshadowed another epic shot in the kind of buzzer-beater finish that hasn’t happened in more than 30 years—the Dereck Whittenburg pass to Lorenzo Charles in 1983 is still the most epic—but I digress. How about the epic fail by the Golden State Warriors not to win the NBA title after amassing the most regular season wins in NBA history? Maybe the epic performance by King James in bringing a title to his home state should be remembered more. What would the Olympics be without Michael Phelps? Which is more epic, the number of Olympics he participated in or the total number of golds won? I lost count of both. I guess we can forgive the torture placed on his poor infant son Boomer for having to attend the performances while wearing silencing headphones, not to mention having his own Instagram account—epic fail. The most epic of all epic moments came in the fall when the Chicago Cubs finally broke their 108-year-old World Series curse. They had to do it in epic fashion, coming back from a 3-1 deficit to the Cleveland Indians, who were looking to capture another title for that city and make up for the most epic failure of a professional football team, Cleveland Browns. My tailgate experiences are always epic because I am sharing them with friends and family. I hope everyone enjoys their own epic moments in the new year and that we all experience moments that TRUMP these in 2017.

GRILLS & GEAR

5 Inside Tailgating’s Top 10 RV’s

FOOD & DRINK

14 Stubb’s Legendary Bar-B-Q 5 18 Top 5 Kid Friendly Tailgating Ideas 20 Chewy, Fudgy Chocolate Milk Stout Brownies

FANS & THRILLS 28 T.R.U.C.K 18-Wheel Tailgating

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Stacey “Lil Big” Moore Publisher @LilBig02

28 INSIDE TAILGATING IS PRODUCED BY TAILGATING VENTURES, LLC:

FOR MARKETING AND ADVERTISING INQUIRIES, CONTACT:

W. STACEY MOORE III: Managing Director smoore@insidetailgating.com 704-595-7603

W. STACEY MOORE III: Managing Director smoore@insidetailgating.com

DESIGN & PRODUCTION BY Fiddlehead Studio & Press:

MICHAEL KEAN: Business Development michael@insidetailgating.com

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CARROLL ROGERS WALTON: Content Director carroll@insidetailgating.com

For information about distribution, newsstand sales or investment and franchise opportunities, please contact Stacey Moore at smoore@insidetailgating.com. Inside Tailgating Volume 5, Issue 10, Fall 2016, Copyright© 2016 by Tailgating Ventures, LLC. All rights reserved. Reproduction in whole or part without permission is prohibited. Inside Tailgating™ is the trademark of Tailgating Ventures, LLC. Printed in the United States of America.

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Grills&Gear

TOP INSIDE TAILGATING’S

10 RV LIST

A

by Stacey Moore (Twitter: @LilBig02)

A few times each year Inside Tailgating produces a Top 10 RV list to share our thoughts on the best vehicles on the market that accent the tailgating lifestyle. They feature both the hottest new models, as well as the tried and true classics. The only requirement is that we believe the vehicles embrace the fundamental values and key elements associated with tailgating. If you have suggestions for future Top 10 lists or want to contribute your comments along the way, fire away. In the meantime, ENJOY! Check out more Grills & Gear at www.insidetailgating.com

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GRILLS&GEAR

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Tiffin Allegro Breeze 32BR

Some say this RV is “like a bullet going down the road.� It is the smallest rear engine diesel on the road and gets its ballistic style from a Cummins 275 HP engine. This low-profile diesel class A motorhome has some unique features, including the double slide in the living room which gives you an extra large entertaining area on game day. With the detailed craftsmanship that one would expect from Tiffin Motorhomes, including a plush interior, the BREEZE is going to keep you super cool at your next tailgate party. tiffinmotorhomes.com

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2016 Airstream SPORT 16 JNB

If you are looking for a really nice little camper to take tailgating, look no further. The Airstream SPORT has everything you need and more, including a nice awning, a functional kitchen and a sleeping area good for naps or an overnight stay. This 16-foot travel trailer is a single axle showstopper that gives you flexibility to park and tailgate in style just about anywhere. People are sure to stop by and take a closer look at this shiny little wonder on wheels. airstream.com

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GRILLS&GEAR 2017 Winnebago TOUR 42 QD

The TOUR is one of the BIG boys for the lots. Winnebago designed this large diesel pusher for power hungry travelers and power hungry tailgaters as well. Reclining cab seats, stainless steel appliances, and an outside entertainment center are just a few of the highlights of Winnebago’s TOUR. Also, keep in mind that Winnebago also offers an even more deluxe version, the Grand Tour, which is off the charts as well!! winnebagoind.com

Forest River Forester 2861 DS

There is always a wide variety of Class C motorhomes scattered throughout the tailgating community. The affordability and maneuverability of these vehicles, along with the staggering number of amazing floor plans make Class C’s an attractive segment. The Forester 2861 DS from Forest River has a camp kitchen and an outdoor entertainment center, both essential elements for the tailgating RV lifestyle. This vehicle is a major game changer that gives Class A benefits in a Class C vehicle type. Check out more at forestriverinc.com

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GRILLS&GEAR

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COLUMBUS by Palomino 381 FL It was hard to pick just one Fifth Wheel to make our Top 10 list, but this Columbus floor plan stood out above the rest at a recent RV Show. It was dubbed “super sweet!” at first sight. The Columbus 381 FL is a comfortable floor plan that flows well and is absolutely perfect for game day entertaining. The kitchen island is the center of attention. The optional theater seating up front makes a lot of sense in the extra large living room. If you’ve got the power to pull one of these, definitely consider getting this immaculate fifth wheel travel trailer. palominorv.com

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Jayco Whitehawk 29 REKS

The Whitehawk from Jayco cracks the Top 5 because of its versatility as a travel trailer. The well balanced combination of affordability, convenience, and features drive the overall appeal for this trailer. The Whitehawk sports a forward Chil N’ Stor area and a spacious entertainment area in the living room towards the rear of the vehicle. The Whitehawk would be ‘white hot’ in any tailgating lot for sure. The Whitehawk is just under 7,000 lbs. and very maneuverable while giving you the space you need to have a proper tailgate party. jayco.com

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GRILLS&GEAR Georgetown GT3 30X3

Our favorite crossover or hybrid Class A motor home pick is the Georgetown GT3 30X3. This is proof that a great Class A can come in a small package. A great outside kitchen area and outside entertainment center separate it from the other hybrids flooding the market. There is plenty of tailgate party room in this sporty, thirty-footer. It features comfortable marine quality interiors. The GT3 is tough enough to get the job done whether you are at the beach, camping in the Poconos, or posting up for the big game!! forestriverinc.com

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GRILLS&GEAR

3

Thor OUTLAW 38 RE

The OUTLAW sets the standard when it comes to Class A Toy Haulers. Inside Tailgating has had an Outlaw in its fleet for many years for sponsor activation in tailgating lots around the U.S. The folks at Thor Motor Coach have been making some wonderful improvements on this classic rebel over the last few years, especially with the introduction of the 38 RE model. The RE has a back patio deck with an outdoor TV, wet bar and half balf that connects into the bedroom. What would typically be a garage in its other models is now an extra large high ceiling bedroom. With multiple TVs both inside and outside, plus plenty of sleeping areas to accommodate a small army, the OUTLAW 38 RE is the Top Class A RV choice on our list. thormotorcoach.com

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GRILLS&GEAR

2

Featherlite Vantare’

While a high-end coach is beyond the budget of many tailgaters, if you can afford it, you should definitely get a Featherlite Vantare’. Just saying this bus is luxurious does not do it justice. Featherlite is the only Prevost converter in the U.S. that is allowed to add slide rooms and retain the Prevost Warranty. If being able to get up to four flat floor slide rooms with the highest end furniture and fixtures is not enough, then consider the power slide-out bar that has an automatic drink dispenser, blender and ice maker on it. That feature, which caters specifically to tailgaters, makes this the only Coach on our Top 10 list. To make a serious statement in the lots or just tailgate with luxury and features that cater to entertaining, get a Featherite Vantare’. featherlitecoaches.com

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GRILLS&GEAR

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Airstream Interstate LOUNGE EXT

Truthfully, any one of the vehicles listed in the Tailgating RV Top 5 could be No. 1 in any given year. It all comes down to personal preferences and budget. What makes the Class B LOUNGE Number 1? It balances size, luxury, space and features in a vehicle that can fit into any tailgating lot, driveway or downtown parking lot. The maneuverability and flexibility make it the top choice for the bulk of the tailgating community. This vehicle is like flying first class with eight of your closest friends. When you arrive at you final destination, you may not want to leave. It is a stadium’s worst nightmare. Multiple TVs, kitchen, bathroom, and a large automatic awning allow you to tailgate in style and comfort wherever you go. You may just want to live in the LOUNGE and sell your house. airstream.com

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The body of a tailgater requires special nourishment.

Food&Drink

by Carroll Rogers Walton (Twitter: @CarrollRogers)

S

tubb’s barbecue sauce has been a staple in West Texas for nearly 50 years, since C.B. Stubblefield, otherwise known as “Stubb” opened a 75-seat barbecue restaurant in Lubbock, Texas. Stubb had been cooking for years as a mess sergeant in the U.S. Army during tours in Korea. His Lubbock restaurant quickly gained notoriety not just for the ‘cue but for the music. Budding country musicians Joe Ely and Tom T. Hall were regular patrons at what quickly became a bluesand-barbecue house. Stubb’s moved to Austin, Texas in the ‘80s where it’s been a favorite stop for VIPs like Johnny Cash, the Rolling Stones and Jimmy Carter. There he began bottling and selling his sauces, which Joe Ely made famous by taking to an appearance on the David Letterman Show and sharing it with Letterman and his staff. That got Stubb an invitation to the show, where he told David Letterman the secret to his sauce was “love and happiness.” If you want to bring a little “love and happiness” to your tailgate, try out these Stubb’s recipes for burgers, barbecues and beer.

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STUBB’S LEGENDARY BAR-B-Q

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FOOD&DRINK

COWBOY BURGER 2.5 lbs ground beef 1/4 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce 2 Tbsp. Stubb’s Beef Marinade 1/4 tsp. Stubb’s Mesquite Liquid Smoke (optional) 1 tsp Stubb’s Beef Rub 1 large yellow onion, cut into slices Shredded cheddar cheese Bacon slices, cooked crisp Onion Rolls or Hamburger Buns Toppings of your choice

Cooking Instructions 1. In a large bowl, combine the ground beef, Bar-B-Q sauce, Stubb’s Beef Marinade,

liquid smoke (optional) and Stubb’s Beef Spice Rub. Use your hands to mix well. Once combined, separate the mixture to make six patties. Make a slight indent with your thumb in middle of each patty to keep it from swelling while on the grill. 2. Prepare your grill for direct medium-heat cooking. Lightly oil the grates and

place your burger on the grill, indent side up. Cook burgers for 12-14 minutes or until preferred doneness (160°F) turning once during cooking. While burgers are cooking, add the onion slices to the grill and cook until lightly charred and soft, turning once. Also toast the buns. 3. To serve, top burgers with Bar-B-Q sauce, bacon, grilled onion and shredded

cheese. Add additional toppings to your liking.

TIP

To cook the bacon for this burger ahead of time, line a baking sheet with aluminum foil and lay bacon on top. Cook in a preheated oven at 375°F for 15-20 minutes. Transfer the bacon to a paper towel-lined plate to cool. (And a tip from Inside Tailgating: If you want to cook the bacon at your tailgate, use the cool area of your charcoal grill—the part with no coals underneath—to prevent flare-ups and lightly grease the grate. Using tongs, lay bacon perpendicular to the bars of the grate.)

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FOOD&DRINK

“SHORT CUT” PULLED PORK 2 tablespoons Stubb’s Bar-B-Q Spice Rub 2 tablespoons granulated garlic or garlic powder 2 teaspoons black pepper

STUBBELADA Pinch of Stubb’s Pork Spice Rub, plus more for rimming the glass

About 1-1/2 teaspoons salt 4 pounds pork butt, or “country-style” ribs 1 bottle Stubb’s Moppin’ Sauce

1.5 oz. Stubb’s Beef Marinade 1.5 oz. tomato juice

3 cups wood chips, or 4 to 5 chunks, soaked (optional)

12 oz. lager beer, very cold

Cooking Instructions

Mixing Instructions

1. In a small bowl, combine the barbecue seasoning, garlic, pepper, and salt. If using pork butt, chip it into thick strips or chunks, about the size of a small fist. Place the pork in a large disposable aluminum foil pan. Coat the pork on all sides with Stubb’s Bar-B-Q Spice Rub. 2. Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to around 250°F. Drain and add half of the wood (if using) for smoking.

Lime wedge (optional) Lightly rim one pint glass with Stubb’s Pork Spice Rub. In a small pitcher, combine Stubb’s Beef Marinade, tomato juice, and beer. Gently stir. Pour into pint glass and top with a pinch of Stubb’ s Pork Spice Rub. Serve with a lime wedge on the rim (optional).

3. Set the pan of pork over indirect heat and cook in the covered grill for about three hours. After the first 10 minutes of cooking, baste the pork with Moppin’ Sauce. 4. To ensure even cooking, set an oven thermometer next to the pan, also over indirect heat. Every hour, check it, baste it with the Moppin’ Sauce and add more fuel and wood as needed to maintain a smoky 250°F heat. The pork is done when the pieces are browned on the outside but tender on the inside. When the meat reaches an internal temperature of 165°F to 175°F, it’s cooked enough to be sliced.

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Top 5 FOOD&DRINK

by Carroll Rogers Walton (Twitter: @CarrollRogers)

Kid-Friendly

D

Tailgating Ideas

URHAM, N.C.—My husband and I took our 7-month old son Wade to his first football tailgate for the Duke-Virginia game, and while the outcome of the game didn’t suit us Duke folks, I did learn a valuable lesson from my son about tailgating fare. Kids of all ages have discerning tastes too! Here I had loaded up a lunch bag with Wade’s usual first-solid-food staples like pea pouches and banana rice Mum-mum crackers, when what the boy really wanted was barbecue.

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I kid you not. While Wade’s mama was being paranoid about his ability to chew—he’s got a grand total of two teeth with two more trying to come in—his daddy suggested giving him a taste of some good ol’ vinegar-based Eastern North Carolina barbecue that friends of ours had brought. While the idea seemed borderline crazy to me at first, I’ve learned to follow Daddy’s lead on a lot of things that I’m too scared to try. So I put the tiniest little bite of chopped barbecue on my finger and fed it to Wade. He loved it. The leftover last-bite portion on Mama’s plate was not going to cut it; he wanted more. So back into the pan of tangy goodness I went to get Wade his own serving. Who

knew? (And no, I didn’t give Wade a taste of the beer. I did draw the line somewhere! Sure is a devilish grin he’s got for our family friend Andy Albright though!) That got me to thinking about what might make tasty kid-friendly treats at future tailgates. Here are my top 5 picks for kid-friendly tailgating recipes.

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#5

Hotdog Bites

Technically, hotdogs are a choking hazard, so please don’t report me to the department of children’s services but these sweet and sour hotdog bites look delicious for kids with a few more than almost four teeth! If your child can’t count his or her teeth on one hand, you best chop those hotdog bites into tiny little pieces! www.food.com/recipe/barbecued-apricot-hotdogs-381746

#4

Frozen Banana Pops

They’re healthier than fudgsicles and just as easy to throw into a cooler next to the um, adult beverages. These frozen banana pops are sure to be a hit. www.childrensaidsociety.org/kids/health-nutrition/ simple-fun-snack-lunch-recipes/frozen-banana-pops

#3

Pepperoni Pizza Puffs

Pizza is too easy, right? You’re a total slacker should you show up at a tailgate with a Domino’s box. But these pepperoni pizza puffs look just as good, they’re easier to hold and eat at a tailgate and they look pretty easy to make! Win-win! http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

#2

Individual Seven-Layer Dip

This individual seven-layer dip in a cup not only looks cool and is easy to carry around in a parking lots, which kids will love, and it goes with something as simple as a bag of Fritos, it is also easy to make. Not to worry bleary-eyed moms, all seven of those layers can be made from ready-made ingredients! www.sixsistersstuff.com/2012/06/individual-seven-layer-dip.html

#1

Football Whoopie Pies

What kid-friendly tailgate is complete without football whoopie pies?! They are a little higher maintenance than the dip recipe but they can be made ahead (a.k.a. when the kids are asleep!) and you’ll love taking home an empty dish. http://thecakeblog.com/2013/02/recipe-football-whoopie-pies.html

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FOOD&DRINK

by Derek Buono (Twitter: @BeerMagazine)

Chewy, Fudgy

Chocolate Milk Stout Brownies

R

ich, intense chocolate is what you’ll find when you bite into these dense, chewy, fudgy brownies. A triple hit of chocolate courtesy of 72% cacao dark chocolate, semi-sweet chocolate chips, and a generous splash of Odell Brewing’s delectable Lugene Chocolate Milk Stout will surely transport you to a chocolate lover’s paradise. Easy to make ahead and pack for the game, your tailgate should never be without dessert.

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For more BEER check out www.thebeermag.com

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Ingredients

1/2 cup (1 stick) unsalted butter 5 oz. Ghirardelli Twilight Delight 72% cacao dark chocolate 1/2 cup stout — Odell Brewing Lugene Chocolate Milk Stout 1 1/4 cups sugar 1/2 teaspoon salt 2 eggs, at room temperature 1 teaspoon vanilla 1 cup all-purpose flour 1/2 cup semi-sweet chocolate chips Makes 1 - 8 x 8 inch pan

Preheat oven to 350° 1. Butter and line the bottom of an 8 x 8-inch baking pan with parchment; set aside. 2. Melt chocolate and butter gently in a heat-safe bowl over a pot of simmering water, stirring occasionally to incorporate. Cool slightly. 3. In the bowl of a mixer, combine stout, sugar, and salt. On low speed, add the melted chocolate and butter mixture and the vanilla. Mix until just combined. Add the eggs one at a time, blending before each addition. Add flour, mixing until just combined. Stir in chocolate chips by hand. 4. Pour batter into prepared pan and bake at 350° for 35 minutes, turning the pan once, halfway through. Be careful not to over-bake; oven temperatures can vary, so it’s a good idea to start checking for doneness after 25 minutes. A toothpick inserted into the center should come out with moist crumbs clinging to it. Let cool in the pan for at least 15 to 20 minutes before turning out onto a board to cut.

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Fans&Thrills

THE

LA RAMS L

by Carroll Rogers Walton (Twitter: @CarrollRogers)

Fans Rejoice at Rams’ Return

ong-suffering Los Angeles Rams, starving for the return of their beloved NFL franchise, have set a new standard in tailgating in recent years. They found ways to tailgate without a team.

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FANS&THRILLS They gathered at Prado Park in Chino, Calif.—west of L.A.—in the summertime for a picnic, just to give local Rams fans a place to congregate. They drove five hours to Phoenix when the St. Louis Rams were in town to play the Arizona Cardinals so they could tailgate, and cheer for St Louis. In August of 2015, when momentum was building toward the franchise returning to L.A., Rams fans gathered in force in Oxnard, Calif. just for three days of practices. The St. Louis Rams were in town participating in joint practices with the Dallas Cowboys at the Cowboys’ training complex. Five months later, in January, when NFL owners voted to send the Rams back to Los Angeles in 2016 after a 22-year absence, Rams fans gathered

at the Hollywood Park Racetrack in Inglewood, Calif. It was the future site of the state-of-the-art stadium that St. Louis Rams owner Stan Kroenke proposed to build to bring the NFL back to Los Angeles. On that day, it was used for an impromptu party in the parking lot. So needless to say, when the Rams physically returned to Los Angeles this summer and started playing their preseason games—including one against the Dallas Cowboys—the L.A. Coliseum was rocking. The Rams opened their regular season at their temporary home, which they share with Southern Cal, on Sept. 18 against Seattle. “It was packed,” Rams fan and co-founder of booster club Rams Empire Paul Fabela said. “It was a very, very large crowd. It was Just as packed in the parking lots for tailgating.” It was good news for Fabela, who has been a Rams fan since the team last played in L.A. Coliseum in 1979. That was the year the Rams made their only Super Bowl appearance in a loss to the Pittsburgh Steelers. (The team moved to Anaheim Stadium in Orange County a year later.) Fabela was one of thousands of fans who stayed loyal to the Rams, even after they moved to St. Louis in 1995. He traveled to at least two

games a year, one in St. Louis and one when the Rams played somebody from the NFC West, either San Francisco, Seattle or Arizona. Of those, Phoenix was the only place he and other Rams fans could tailgate, since it was a drive from Los Angeles, not a flight. “We’d drive out on Saturday,” Fabela said. “Then with the convenience of social media, we’d hook up with other fans. We’d have a rallying point, so we could all drive into the stadium together and be able to park

49ers.com

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FANS&THRILLS

together and set up our tailgates all in the same area.” Driving to Phoenix might mean picking up a bucket of chicken or doing some basic cooking on a small grill. Now Fabela and his wife Angel help to host a tailgate party with the Rams Empire that stretches six parking spaces long outside the L.A. Coliseum. “The parking facility allows one canopy per car, so we can get six canopies in a row,” Fabela said. “The

one on the very end is set aside for the grilling area, the cooking and prepping area. The first thing we do is pull out all the tables and line them up in a U shape along the back of every tent. Then we bring in our chairs and get them organized.” One thing that’s typical of tailgating in Los Angeles—and the West Coast in general—is how early in the day it is. So games can air on the east coast at a reasonable hour, kickoff is usually at 1 p.m. local time. Parking lots at the L.A. Coliseum open at 8 a.m. which means Rams fans like the Fabelas come on time and they tailgate in a hurry. “We start cooking as soon as possible because the cooks want to be able to interact and mingle with the club as well,” he said. “Everyone has a job, and

we get it all set up pretty efficiently. We’re getting better at it.” In some ways, they’re new to tailgating again, now that they only have to drive 30 miles to do it, rather than 400. They have to be quick studies too because

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FANS&THRILLS their Rams Empire club, which is only four months old, is already at about 200 members and growing. Rams Empire is one of many booster clubs popping up in the greater Los Angeles area. It has taken its cues from groups like “Bring back the L.A. Rams,” which was more a movement than a booster club. It was a group of fans who mobilized on social media to show their support for the return of the franchise. Tom Bateman, director of the group, said its following is nearly 80,000 people strong between Twitter and Facebook. “Bring Back the L.A. Rams” fans were showing up at Dodgers and Lakers games with their Rams banners. They stood on street corners outside NFL owner’s meetings with a Stan Kroenke “Fathead” sign to attract attention. They bought out front row seats behind the St. Louis Rams bench at a game in San Diego so they could get their “Bring back the Los Angeles Rams” banner on national TV, which they did. And Bateman was the one fielding calls from countless media outlets as soon as the NFL announced the Rams were returning to L.A.

Paul Fabela (right) and Tom Bateman (left) are leaders for two of the more active L.A. Rams fan groups.

Now Bateman and fans like him can turn all their attention to celebrating, like the rest of the Rams fans. And that means tailgating. Like Fabela, Bateman has been a fan since ’79. And he said once the team moved to Anaheim the following year the tailgating scene— like a lot of things in Southern California—was pretty mellow. “Orange County has always been considered the most laid back part of Southern California,” Bateman said. “I saw some video of it,

and it was very, very chill, it was very, very laid back, but now tailgating has become almost a subindustry of football. I think L.A. fans are going to bring their A-game to that because part of being a great fanbase is having a great tailgate. But fans here have had a lot of experience just in anticipating the Rams return…. So there has been a lot of experience in doing tailgate-like stuff without the team here. Now that the team is here, it’s almost plug and play.”

49ers.com

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FANS&THRILLS

T.R.U.C.K. T

by Carroll Rogers Walton (Twitter: @CarrollRogers)

18-Wheel Tailgating

alk about the mother of all food trucks. A company called Culinary Performance Media has taken mobile cooking— and seriously highbrow tailgating—to totally new heights, building a state-of-the-art competition kitchen on 18 wheels called T.R.U.C.K., which stands for “Traveling Restaurant Ultimate Competition Kitchen.”

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FANS&THRILLS

The capital letters hardly do it justice. This is a semi-truck that opens, “like a transformer,” as Jessica Gray, vice president of operations for Culinary Performance Media says. “It’s a show-stopper when you see this 92-foot beast.” The truck stretches the length of 15 parking spaces. And in a matter of 15 minutes, its side can flip open into a self-leveling stage. An island stocked with two competition grills and cooking surfaces can be pushed to the front of the stage, revealing a glistening bank of stainless steel cooking hardware behind it. The restaurantworthy gourmet kitchen is stocked with two-double stack convection ovens, two 24-inch grills, two 24-inch griddles, multiple refrigerators and a walk-in cooler. The kitchen even features an “air curtain” to keep the chefs cool regardless of the weather conditions. And for the thirsty patrons taking in all the action? There’s an eightkeg beer tap to give them all the beverage variety they need. And if they miss anything on stage? There are four 55-inch TV screens on

media walls that flank the stage and a jumbotron above it where they can see every angle of what’s happening. T.R.U.C.K.—which is run by a self-sustaining generator—comes equipped with cameras and audiovisual equipment so the action can be broadcast on location with a live

feed, on TV or streamed over the internet—or any combination of the above. The original idea was to market T.R.U.C.K. for use at food festivals and the like, providing potential broadcasting and branding opportunities for companies as

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FANS&THRILLS high up the food chain as the Food Network. A prime example? T.R.U.C.K. was used to host a cooking competition at this summer’s Baconfest in Lathrop, Calif. in June when Food Network chef and host of Diners, Drive-ins and Dives Guy Fieri spent three days on T.R.U.C.K.’s stage MC’ing. But T.R.U.C.K. owner Daphne Weaver, C.E.O. of “Florida Food and Farm” magazine and a farm owner, envisions the truck being used to host big tailgating parties too. “We decided to build this truck to help complement events that we would do for the magazine,” Weaver said. “But as we started to build it, it ended up being the perfect vehicle to take to any event, particularly football games and any tailgating experience. It’s quite frankly perfect. It’s behemoth though. It’s VIP tailgating.”

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FANS&THRILLS

She visualizes tailgating events at the Georgia-Florida football game in Jacksonville, or for Tennessee

Vols games in Knoxville. She’d love to see T.R.U.C.K. used for tailgating at conference playoff games, bowl

games and even crown jewels like the college football playoff and the Super Bowl. Don’t be surprised to see T.R.U.C.K. in Augusta, Ga. this April for the Masters. A deal is in the works in which chefs would use T.R.U.C.K. to feed professional golfers and staff during the Masters. “It’s a great product because it can be used in so many different ways by so many different people,” Gray said. “Whether it’s a local event and they use our truck for staging or whether we pull it up to a tailgate and mass produce—have a bratwurst sponsor and a beer sponsor and go at that angle.” Simply put, she said: “It’s a mobile kitchen where you can produce great meals.” For more information about T.R.U.C.K. go to: www.culinaryperformancemedia.com

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Profile for Inside Tailgating Magazine

Inside Tailgating: Fall / Winter 2016  

In this issue of Inside Tailgating Magazine, we feature the return of the LA Rams, Our Top 10 RV’s, Stubb’s Legendary Bar-B-Q, Kid Friendly...

Inside Tailgating: Fall / Winter 2016  

In this issue of Inside Tailgating Magazine, we feature the return of the LA Rams, Our Top 10 RV’s, Stubb’s Legendary Bar-B-Q, Kid Friendly...