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FROM THE EXPERT IN GRILLING

Check us out at www.WeberSeasonings.com to take your burger to the next level. WEBER®, the kettle configuration and the kettle silhouette are registered trademarks of Weber-Stephen Products LLC. Used under license. All rights reserved. ©2017 B&G Foods North America, Inc.


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GUIDE TO GRILLING


Seven Tips for Healthier Tailgating By Melaina Juntti

From the pages of Men’s Journal


Seven Tips for Healthier Tailgating

W

ith football season finally here, pregame tailgating is in full swing. And who doesn’t love a good parking lot party with great friends, flowing beer, and a spread that could rival any Super Bowl party? The only trouble is, if you don’t watch it, tailgating can do a number on your waistline. Traditional favorites like chicken wings, cheese dip, brats, and burgers are fat-packed calorie bombs that offer laughably little nutrition, and beer and booze sack you with hundreds of empty calories. Indulging once in a while won’t kill you, of course, but stuffing your face with this stuff week after week will leave you loosening your belt by season’s end. To help make your tailgate parties a whole lot healthier, we called in nutrition ace Mitzi Dulan, registered dietitian and team nutritionist for the Kansas City Royals. Dulan also spent eight years as the Kansas City Chiefs’ team nutritionist, where she helped future NFL Hall of Famer Tony Gonzalez transform his diet from fast food and pizza to lean protein, veggies, and unprocessed foods. Together, she and Gonzalez wrote the book The All-Pro Diet: Lose Fat, Build Muscle, and Live Like a Champion (Rodale, 2009). Here, Dulan shares her top tips for cutting calories and fat before the big game without sacrificing flavor.

s MIND YOUR MEAT. Good luck finding a tailgate party that isn’t serving some type of meat. “Typically at tailgate parties, the biggest sources of fat and calories are barbecued ribs, deep-fried chicken wings, hot dogs, and brats,” Dulan says. “Even before you add the bun and condiments, hot dogs have about 140 calories and a whopping 12 grams of fat. Brats have almost 200 calories and 17 grams of fat. Neither has very much protein. And guys rarely eat only one.” You should skip the über-processed meats and gristly beef and pork ribs altogether, Dulan says. Instead, grill – do not fry – lean chicken breasts or pork tenderloins, which have far less fat and more protein to fill you up. If you’re dead set on wings, Dulan suggests baking them in the oven at home instead of deep-frying. For all meat, use dry rubs made from spices and fresh herbs rather than saucy marinades packed with oil, butter, salt, and sugar.


s BUILD A BETTER BURGER. “To have a more healthful pregame party, you don’t even have to abandon the burger,” says Dulan. We think that’s great news, since tailgating often becomes one giant burger waft, making it tough to resist a juicy patty hot off the grill. Just make sure to buy lean or extra-lean ground beef. Dulan likes Laura’s Lean Ground Sirloin, which is 96 percent fat free and has 140 calories, 24 grams of protein, and 4.5 grams of fat per 4-ounce serving. Experiment by mixing diced garlic, onions, chili powder, and different herbs in with your patties, and serve them on whole-wheat buns instead of white buns for added fiber. As for burger size, “don’t go bigger than one-third pound,” Dulan says. And while sliders might sound like a good way to eat less meat, they definitely won’t be if you eat two or three mini burgers – with a bun on each – which winds up being more calories than one regular-size burger.

s REVAMP DIPS.

Often times at tailgate parties, the devil’s in the dips. Whether it’s a creamy artichoke, spinach, or crab dip or a seven-layer Mexican fiesta, they usually include full-fat sour cream, mayo, cheese, and not a lot of nutrition. (Sorry, a few specks of spinach in a gooey white substance don’t count for much.) When a recipe calls for mayo or sour cream, Dulan suggests using light sour cream, light ranch dressing, or Greek yogurt instead. “Greek yogurt has protein, making it much more satisfying,” she says. And go with black beans instead of refried in nacho cheese and layered dips. Dulan’s also a big fan of guacamole. “Avocados are a great source of healthy fat and are very filling,” she explains. But skip store-bought guac, which can have unnecessary oil or sour cream, and make it yourself. Dulan’s recipe is easy: Mash three avocados together with one diced tomato, the juice of one lime, 1 tablespoon of minced garlic, 1.5 teaspoons of cumin, half a teaspoon of sea salt, and 2 tablespoons of chopped cilantro. Freshly made salsa is a fantastic, low-calorie, nutrient-packed option, says Dulan. You can even mix it up and go beyond the traditional tomato base by using fresh fruit instead. Try Dulan’s strawberry salsa, which is just a mixture of 2 cups of hulled and finely chopped strawberries, 2 peeled and finely chopped kiwis, 2 tablespoons lime juice, and 2 tablespoons fresh cilantro.

s MAKE YOUR OWN SIDE DISHES.

“Even if they appear healthful, side items like beans and potato salads and antipasto mixes are also sneaky sources of calories and fat – especially most premade dishes from the deli,” says Dulan. They’re often made with high-fat dressings, vegetable oils, mayo, or heavy cream. But with a little prep work, you can create your own sides that are a lot healthier and just as flavorful. If you’re following a recipe, Dulan suggests using less oil than it calls for and choosing olive, almond, or macadamia nut oil instead of canola or corn oils, which have more saturated fat. She says low-sodium soy sauce also adds awesome flavor. And for cream-based sides, just as with creamy dips, use Greek yogurt or light sour cream instead of mayo. Also try swapping noodles, which are devoid of nutrients, for a protein- and fiber-rich grain such as quinoa.


Seven Tips for Healthier Tailgating

s EAT A MEAL, DON’T GRAZE.

With so much food laid out for the tasting, it’s so easy to graze mindlessly. “If you’re constantly grazing, then over the course of a few hours, you’ll end up eating way more than you would have if you ate all at once,” Dulan says. “Instead, look at tailgating as a meal. Fill your plate one time, sit down, and eat slowly.” Since we tend to eat dishes that require a fork more slowly than finger food, those healthy side items can help us eat less overall. “Using a fork helps you slow down and savor each bite,” Dulan says. If you do get the urge to snack before or after the main meal – which, let’s face it, you probably will – reach for fresh veggies or nuts instead of potato chips or nachos.

s DRINK WATER BETWEEN LIGHT BEERS. “Men tend to take in a huge amount of calories at tailgate parties from beer alone,” Dulan says. “A lot of guys don’t realize that a six-pack contains 900 calories. You’d need a 90-minute treadmill session to burn that off.” To guzzle fewer calories, always go with light beer, Dulan says. Even if you’re more of an IPA guy than a Miller Lite fan, remember: You’re in a parking lot; you might as well save the good stuff for happy hour. But if you just have to have your favorite full-bodied craft brew, keep it to only one or two. Regardless, Dulan recommends drinking water between beers to keep you hydrated – and to keep you from reaching for the next one too soon.

s LIGHTEN UP YOUR COCKTAILS. Bloody Marys, screwdrivers, and other mixed drinks pack a calorie punch, too. The alcohol alone is caloric: Vodka and rum both have 64 calories per ounce – and chances are you sneak in more than one shot’s worth when mixing up cocktails at your buddy’s makeshift bar. If you pair booze with sugary fruit juices or meal-in-aglass Bloody Mary mixes, you’re talking serious calories. For a lighter cocktail that’s super easy to make, Dulan suggests her Skinny Cape Cod. Just mix 6 ounces of zero-calorie lime-flavored sparkling water (choose a brand such as LaCroix that doesn’t use artificial sweeteners) with 1 ounce cranberry juice and 1 ounce vodka. Or, treat the whole crew to Dulan’s Skinny Sangria. The night before the game (or the morning of, if it’s an afternoon or nighttime event), pour a bottle of red wine into a pitcher and drop in 2 cups of hulled, sliced strawberries. Cover and chill in the fridge for four or five hours. At the party, add in two 12-ounce cans of lime-flavored sparkling water and a few scoopfuls of ice. Pour the sangria into glasses and garnish with a few more fresh strawberries. The whole batch serves 10 tailgaters.


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14 WINNING RECIPES

that will score big with your crowd

GAME-DAY

FAVES! SUBSCRIBE TODAY! RACHAELRAYMAG.COM/TAILGATE


Pimiento Cheese Football Sandwiches

F In bowl, mix everything but toast; season. Using a 4-inch football-shaped cookie cutter, cut toasts. Spread filling on half the toasts; top with remaining toasts. Makes 8.

Grilled Bacon-Wrapped Corn on the Cob ½ tsp. sea salt • ¼ tsp. smoked paprika • ¼ tsp. cayenne • 6 ears corn, shucked and halved • 12 slices bacon F In bowl, mix salt, paprika and cayenne. Sprinkle on corn; wrap each cob half with bacon, securing with toothpicks. Grill over medium, turning, until bacon is crispy, 20 minutes. Discard toothpicks. Makes 12.

Potato Coleslaw ¼ cup mayo • ¼ cup sour cream • 2 tbsp. lemon juice • 1 tbsp. whole-grain mustard • ½ Serrano chile, minced •  2 tsp. honey • 1 lb. baby red potatoes, quartered and boiled • 2 cups coleslaw mix • 2 scallions, white and green parts sliced, separated F In bowl, whisk first 6 ingredients. Add potatoes, slaw and scallion whites; season. Top with scallion greens. Serves 6.

FOOD STYLING BY KAREN EVANS; PROP STYLING BY MORGAN LEVINE. • RECIPES BY STEPHANIE LE • PHOTOGRAPHY BY TRAVIS RATHBONE

¾ cup shredded cheddar • ¼ cup mayo • ¼ cup whipped cream cheese • ¼ cup minced pimientos • a pinch cayenne • 16 slices pumpernickel, toasted


SCORE!

Fill a resealable plastic bag with whipped cream cheese, then snip off a corner and pipe laces on your footballs. From the pages of Rachael Ray EveryDay


TOUCHDOWN!

On a green tablecloth, create yard lines with white masking tape and number stickers.

From the pages of Rachael Ray EveryDay


Pretzel Chicken 1 lb. boneless chicken breast, cut in bite-size pieces • 1⁄4 cup flour • 1 egg • 1⁄2 cup honey mustard • 4 oz. crushed pretzels F In large bowl, toss chicken and flour. In small bowl, whisk egg and 2 tbsp. mustard. Dip chicken in egg then roll in pretzels. Bake at 425° on parchmentlined baking sheet until cooked, turning once, 15 minutes. Season; serve with mustard. Serves 6.

Tropical Shrimp Salsa 12 medium shrimp, peeled and deveined • 2 canned pineapple rings • ½ red onion, sliced • ½ red bell pepper • EVOO • 1 jalapeño, minced • 2 tbsp. chopped cilantro • 2 tbsp. lime juice • tortilla chips F Brush first 4 ingredients with EVOO. Grill on medium-high, turning, until shrimp is cooked, 5 minutes. Chop and toss with next 3 ingredients; season. Serve with chips. Serves 6.

Bacon Mac & Cheeseburger Bites 2 ¼ cups cooked mac & cheese • ½ cup shredded cheddar • ¼ lb. cooked ground beef • 2 slices bacon, cooked and crumbled • 4 grape tomatoes, sliced • ketchup F In bowl, mix pasta, cheese and meats; season. Spoon into greased mini-muffin pan; bake at 350° 15 minutes. Let cool slightly. Serve with tomatoes and ketchup. Makes 24.


DIY Nachos 1 bag (16 oz.) tortilla chips • 3 cups shredded cheddar •  3 cups crumbled Cotija • 6 slices bacon, cooked and crumbled • 2 links fresh chorizo, cooked and crumbled • sour cream • pico de gallo • sliced scallions F Layer chips, cheeses and meats on individual ovenproof plates; grill or bake at 350° until cheese melts, 5 minutes. Serve with remaining toppings. Serves 6.

BBQ Chicken Meatball Skewers 1 lb. ground chicken • ½ onion, minced • ₁⁄₃ cup panko • 1 egg • ½ tsp. cayenne • 2 tbsp. EVOO • 1 cup BBQ sauce • ranch dressing F Mix first 5 ingredients with ½ tsp. each salt and pepper; shape into 1-inch balls. In large skillet, cook meatballs in EVOO over medium-high until browned, 10 minutes. Stir in BBQ sauce; cook 2 minutes. Thread 3 meatballs per skewer and serve with dressing. Serves 6.

Grapefruit Shandies 3 bottles (12 oz. each) Hefeweizen beer, chilled • 3 bottles (12 oz. each) grapefruit soda (such as Izze), chilled • 1 grapefruit, sliced F In pitcher, mix beer and soda. Divide among cups and garnish with grapefruit slices. Serves 6.


TAKE IT AWAY!

Use foil to-go containers from the dollar store (without the plastic lids), then heat directly on the grill.

From the pages of Rachael Ray EveryDay


Rum & Coke Slushies 2 cans (12 oz. each) cola • 1 cup ice • 4 oz. dark rum • 1 tbsp. fresh lime juice F Refrigerate 1 can cola. Pour the other into a shallow container; freeze until nearly solid, 6 to 8 hours. In a blender, puree the chilled and frozen colas with the ice, rum and lime juice. Makes 4.

Jalapeño Popper Deviled Eggs 6 hard-boiled eggs, cut crosswise • 3 tbsp. mayo • 2 tbsp. whipped cream cheese • 1 tsp. seeded and minced jalapeño • 12 thin jalapeño slices F Gently pop out egg yolks. In bowl, mash yolks with next 3 ingredients; season. Gently refill the egg whites and top with jalapeño slices. Makes 12.

NO FUMBLES

Wash the plastic carton your eggs came in (but only cartons from pasteurized eggs!) and use to pack and serve the deviled eggs.

Grilled Doughnut & Pear Sundaes 2 tbsp. sugar •½ tsp. cinnamon • 2 Bosc pears, cored and sliced • 4 glazed doughnuts, split lengthwise • 8 scoops vanilla ice cream • caramel sauce F In bowl, mix sugar and cinnamon; toss in pear slices. Grill over medium, turning once, until browned. Grill doughnut halves, cut side down, until grill marked. Top doughnuts with pear and ice cream; drizzle with caramel. Makes 8.

From the pages of Rachael Ray EveryDay


COZY UP!

Cut strips of fake turf to fit around a beer can. Seal the ends with hot glue.

Crispy Curry Wings 4 tbsp. cornstarch • 3 tbsp. curry powder • ¼ tsp. cayenne • 2 lbs. wingettes and drumettes • ½ lemon • 2 tbsp. chopped cilantro In bowl, toss first 3 ingredients with 1 tsp. each salt and pepper; toss in wings. Bake at 425° on wire rack set inside rimmed baking sheet, turning once, until cooked, 30 minutes. Squeeze lemon over chicken; sprinkle with cilantro. Serves 6.

Sloppy Joe Chili Corn Muffins 8 large corn muffins, warmed • 2 cups thick chili • ½ minced jalapeño • 1 cup shredded cheddar • ½ cup sour cream • 2 scallions, sliced  Slice circles in muffin tops, leaving ½-inch border and cutting halfway down; scoop out centers. In pan, simmer chili and jalapeño. Spoon into muffins; top with remaining ingredients. Makes 8.


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From the pages of Rachael Ray EveryDay


Parking Lot

eats

Football is here. time to tailgate. compiled by beth anthony

Cajun Fish Sandwiches with Crunchy Slaw

Courtesy of RenĂŠe Comet Photography.


Cajun FiSh SandwiCheS with Crunchy Slaw

©2016 American Diabetes Association. From The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. Photography: Renée Comet Photography. Reprinted with permission from The American Diabetes Association. Available at ShopDiabetes.org.

Prep & cook time: 30 minutes Serves: 4 fish sandwiches 1/2

2 1 1/16 1/16 1/16 3/4

2 1 2 1 1 4

12-ounce bag coleslaw or broccoli slaw, or 3 cups shredded cabbage, carrots and/or broccoli stems tablespoons reduced-fat mayonnaise tablespoon apple cider vinegar tablespoon honey teaspoon salt teaspoon black pepper cup flour teaspoons Cajun or Old Bay seasoning egg teaspoons butter tablespoon extra-virgin olive oil pound flounder, catfish, tilapia or other thin white fish fillets, cut into 4 even pieces whole-wheat buns

These sandwiches, suggested by longtime Six O’Clock Scramble member Molly Thompson, are fun to make and even more fun to eat. If you are really short on time, buy pre-made coleslaw instead of using the recipe below.

DO AHEAD OR DELEGATE: Make and refrig-erate the coleslaw, combine the flour and the Cajun or Old Bay seasoning, and beat and refrigerate the egg. In A mEDIum serving bowl, combine the slaw, mayonnaise, vinegar, honey, salt and pepper. Set it aside. (If possible, make this up to 24 hours in advance and refrigerate until you are ready to serve. Mix it well before serving.) In A SHALLOw dish or bowl, combine the flour and Cajun or Old Bay seasoning. In another shallow bowl, beat the egg. In A LARGE heavy skillet (a cast iron pan works great for this), heat the butter and oil over medium heat until it is bubbling. DIP the fish pieces in the flour mixture to coat them. Dip them in the egg, letting the excess drip back into the bowl. Dip them back into the flour mixture to recoat. Cook the fish until it is nicely browned and crispy, about 2 to 3 minutes per side. Remove the fish to a plate. TOAST the buns. Serve the fish inside the buns and topped with the slaw. Exchanges/Food Choices: 2 Starch | 3 Protein, lean | 1 Fat


courtesy of the National Pork Board, PorkBeInspired.com

Prep time: 15 minutes | Cook time: 15 minutes Rest time: 3 minutes | Serves: 4 1 pound boneless pork loin roast, cut into 1-inch cubes cup teriyaki marinade, divided 2 cups pineapple chunks, about 1-inch 1 red pepper, cut into 1-inch squares 4 green onions, cut into 2-inch pieces 1/2 cup Thai peanut sauce

3/4

PLAcE pork in self-sealing plastic bag and add ½ cup teriyaki marinade. Seal bag and refrigerate 2 to 4 hours. PREPARE medium-hot fire in charcoal or preheat gas grill to medium high. REmOvE pork from marinade. Thread pork, pineapple, red peppers and green onions onto skewers. Grill kabobs directly over fire, turning to brown evenly, for about 10 to 12 minutes or until internal temperature reaches 145°F, brushing kabob with reserved marinade. Let rest 3 minutes before serving. SERvE kabobs with peanut sauce on a bed of steamed rice, if desired.

Look for Thai peanuT sauce in The asian aisLe or a speciaLTy sTore.

Courtesy of the National Pork Board, PorkBeInspired.com

aSian POrk AnD PinEaPPLE KABOBS


“BiG tEX” tAILGatinG FritO PiE courtesy of Chef Jason Dady

Serves: 30 12 pounds chopped beef brisket, cooked/smoked (15 pounds whole brisket) kosher salt and black pepper, as needed 64 ounces barbecue sauce 8 10.25-ounce bags of Frito Corn Chips, Original Flavor (or Flamin’ Hot or Cheddar Cheese flavored) Garnishes: 3 pounds shredded cheddar cheese 3 pounds cherry tomatoes, halved 1 pound jalapeño peppers, diced 1 pound scallions, chopped 1 pound red onion, small diced 6 cilantro bunches 64 ounces sour cream 32 ounces barbecue sauce Courtesy of Chef Jason Dady

FOR cHOPPED bEEF, stop by your favorite barbecue joint and buy a whole brisket, or smoke your own. Using a large chef knife, chop beef into very small pieces and add to the 64-ounces of barbecue sauce. Season as needed with salt and pepper. Set aside. TO SERvE, heat chopped beef in large pan. Using a large 48-inch paella pan, open all bags of Fritos and cover the bottom of the pan. It should be at least 2 inches deep of Fritos, across the entire pan. Add the hot chopped beef, in the center of the Fritos and spread across the entire pan. GARnISH next with cheese, tomato, jalapeño, scallions and red onion. Chop the cilantro and sprinkle on top. Using a large spoon, place large dollops of sour cream randomly around the Frito pie. TO FInISH, drizzle with remaining 32-ounces of barbecue sauce and have the most epic tailgate of all time.

Jason Dady is a San antonio, texas, based chef who owns a popular, classic texas pit barbecue joint called two Bros BBQ market, with his brother Jake and his wife crystal.


Prep Time: 20 minutes, plus about 50 minutes for the sauce Grilling Time: 9 to 11 minutes Special Equipment: 2 large handfuls mesquite wood chips Serves: 4

Increasingly, coffee has broken out of its role as a beverage to become a cooking ingredient, too. In fact, it shows up in some old cowboy recipes as a slightly bitter flavor to complement spiciness and sweetness, as in this barbecue sauce. This sauce can be made with drip-brewed espresso or dark roast coffee, so you don’t have to run out to your local café. The sauce works beautifully with the full, meaty flavors of flank steak. Texas toast is a specialty of that state, made from extra-thick slices of white bread, spread with butter and grilled until golden brown—a warm bed for the sliced steak and eye-opening sauce. —Jamie Purviance


STEAK SANDWICHES ON TEXAS TOAST WITH ESPRESSO BARBECUE SAUCE ©2016 Weber-Stephen Products LLC. Recipe from Weber’s New American Barbecue™ by Jamie Purviance. Used with permission.

©2016 Weber-Stephen Products LLC. Recipe from Weber’s New American Barbecue™ by Jamie Purviance. Used with permission.

Sauce: 1 tablespoon extra-virgin olive oil 1 small yellow onion, finely chopped 1 garlic clove, finely chopped 1 tablespoon prepared chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 cup ketchup-style chili sauce 1/2 cup drip-brewed espresso or dark roast coffee 2 tablespoons packed light brown sugar 2 tablespoons balsamic vinegar Rub: 1 1/2 1 1/2 1/2

teaspoons kosher salt teaspoon prepared chili powder teaspoon ground cumin teaspoon freshly ground black pepper

Everything else: 1 flank steak, about 1 1/2-pounds and 3/4-inch thick extra-virgin olive oil 1/4 cup (½ stick) salted butter, softened 2 garlic cloves, minced 4 slices white, French or italian bread, each about 1-inch thick 2 cups baby arugula

in a heavy, medium saucepan over medium-low heat, warm the oil. Add the onion and cook until super soft and very dark, about 30 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the chili powder, cumin and paprika and stir well. Add the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until the sauce thickens and is reduced to about 1 cup, 15 to 20 minutes, stirring occasionally. Soak the wood chips in water for at least 30 minutes. Mix the rub ingredients. Lightly brush the steak on both sides with oil and season evenly with the rub. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling. combine the butter and garlic, and then spread on both sides of the bread slices. Stand the slices upright, cut sides together, on a plate until ready to grill. PrePare the grill for direct cooking over medium heat (350° to 450°F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once. During the last minute of grilling time, brush the steak on both sides with some of the sauce, and turn once or twice to glaze the steak. Remove from the grill and let rest for 3 to 5 minutes. Grill the bread slices over direct medium heat until lightly toasted, about 1 minute, turning once. Cut the steak across the grain into thin slices. Build the sandwiches on the toasted bread with arugula, steak and sauce. Drizzle the sandwiches with the carving juices. Serve warm with additional sauce on the side. Any leftover sauce can be stored in the refrigerator in a covered container for up to two weeks.


TA C K L E Y O U R TA I L G AT E W I T H

THE THE ULTIMATE ULTIMATE TA C K L E Y O U R TA I L G AT E W I T H

GOURMET SINGLES BURGER INGREDIENTS 1 2 4 4 4 4 1

lb. lean ground beef tsp. Weber ® Gourmet Burger Seasoning slices red onion (¼-inch thick) KRAFT Singles kaiser rolls lettuce leaves tomato, cut into 4 slices

DIRECTIONS 1. Preheat grill to medium-high heat. 2. Form meat into 4 (½-inch-thick) patties; sprinkle with seasoning. 3. Grill burgers over direct high heat 5–6 min on each side or until 160°F for medium doneness. 4. Meanwhile, place onions in disposable foil pan sprayed with cooking spray. Grill 5–7 min or until vegetables are crisp-tender, turning occasionally. Remove from grill. 5. Top burgers with Singles. Place rolls, cut sides down, on grill. Cook 1 min or until Singles are melted and buns are lightly toasted. 6. Fill buns with lettuce, onions, tomatoes and cheeseburgers.

BB-QB RIBS INGREDIENTS

4 racks baby back ribs, about 2 lb. each 2 lemons, cut in half ¼ cup Weber® Roasted Garlic & Herb Seasoning Soaked wood chips, if desired

DIRECTIONS

Molasses BBQ Mop: 1 bottle or can (12 oz.) of your favorite beer 1 cup Weber® Sweet & Thick Original BBQ Sauce 1 tbsp. apple cider vinegar 2 tsp. Weber® Roasted Garlic & Herb Seasoning Additional BBQ sauce, if desired

1. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal or in smoking box of gas grill. 2. Rub lemons over front and back of ribs, squeezing to release as much juice as possible. Set aside for 5 min. Rub ribs liberally with seasoning and let sit, covered, for 5–10 min. 3. Place ribs (bone side down) in the center of the grill or in a rib holder over indirect medium-low heat. Grill covered (at about 300°F) for 1½–2 hours or until meat is tender and has pulled back from the ends of the rib bones. 4. Leave ribs untended for the first 30 min—this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them in the center of the grill and lower the heat. 30 min before serving, unstack ribs and brush with Mop every 10 min until they are done. Remove ribs from grill and let rest 10 min before serving. Warm BBQ sauce and serve on the side. 5. To make the Molasses BBQ Mop, pour the beer into a medium nonreactive bowl. Add BBQ sauce and vinegar; whisk to combine. Stir in the seasoning and let sit for 10 min. Funnel into a plastic squeeze bottle or put in a glass jar. The Mop will keep, tightly covered, in the refrigerator for up to 2 days. Shake before using.


GRILLING FLAVOR

FROM THE EXPERT IN GRILLING

PICK SIX STEAK SANDWICH INGREDIENTS 1–1½ lb. flank steak, room temperature for even grilling 1 red bell pepper, seeds and stem removed, cut into 3 planks 1 tbsp. canola oil for brushing 1 baguette

6–8 slices sharp provolone cheese 2 tsp. Weber® Chicago Steak® Seasoning ¼ cup olive oil 1 clove crushed garlic 1 tsp. red wine vinegar 2 tbsp. fresh parsley, chopped (optional, for garnish)

DIRECTIONS

1. Heat grill to medium heat. Lightly brush the flank steak and red bell pepper with canola oil and season with Weber ® Chicago Steak ® Seasoning. 2. Grill the peppers until soft and lightly charred. 3. Grill the steak until nicely marked on both sides, flipping only once. Thermometer should read 135°F–140°F when it comes off the grill. This will rest to medium. Allow meat to rest 10 min before slicing. 4. Using a serrated knife, remove the center of the baguette. Whisk together the olive oil, Chicago Steak ® Seasoning and crushed garlic. Brush the inside of the baguette with mixture, then line the bread boat with sharp provolone. 5. Toast the bread boat on the hot grill until cheese melts. 6. While steak is resting, thinly slice the red bell peppers and toss with red wine vinegar. 7. Thinly slice the steak against the grain. Fill the boat with sliced steak then top with reserved bell peppers. Drizzle with some of the remaining oil and sprinkle with chopped parsley. 8. Cut sandwich into 4–6 appetizer servings.

PRE-GAME POPPERS INGREDIENTS 8 oz. cream cheese, softened 1 cup (4 oz.) shredded cheddar cheese ¼ cup bacon crumbles 1½ tbsp. Weber ® Kick’N Chicken ® Seasoning 12 large jalapeño peppers, cut in half and seeded

DIRECTIONS

1. Combine cream cheese, cheddar cheese, bacon crumbles and seasoning in a small bowl. Mix well. 2. Fill pepper halves with cream cheese mixture. 3. Preheat grill pan over direct medium heat. 4. Place peppers on grill pan using tongs. (If no grill pan is available, simply place the peppers directly on the grates.) 5. Grill for 5–7 min until bottoms of peppers are slightly blistered. Serve with plenty of cold beverages! Recipe Tip: When removing stems and seeds from the peppers, leave 1⁄8 inch of the seed pod intact at the top of the pepper. This will keep the cream cheese from melting onto the grill pan. WEBER®, the kettle configuration and the kettle silhouette are registered trademarks of Weber-Stephen Products LLC. Used under license. All rights reserved. ©2016 ACH Food Companies, Inc.


TailgaTing on a BudgeT 10 penny pinching ideas for a wallet friendly parking lot party By carrie anton

wheTher you’re in college, a recent college graduate or just someone who has limited financial resources similar to a college student, tailgating may seem out of reach for your empty wallet. Add up the cost of food, alcohol, tents, grills, plates and cups, games, and so on, and it’s no surprise the endless list of expenses feels too rich for your blood. And that doesn’t even include tickets into the game! Before you ditch the parking lot party to retire to the couch, catching the game on a poor-reception TV, try these cheap and easy tips for throwing a boss tailgate without the boss’s budget.

grab some friends #1 to help you.

X 1

dOn’T GO SOLO:

delegate!

pool funds.

Red adult beverage cups aside, now is not the time to be a hero and run the tailgate show on your own. Achieving Game Day Guru status is as much about your delegating skills as it is about being a kick-butt host. Bring in your buddies to pool available funds and abilities with the goal of throwing an impressive party that doesn’t break the bank. Assign duties to each person, putting one person in charge of food, one in charge of beverages, one in charge of serving pieces and so on. Be the point person for everyone to check back with, but don’t get stuck footing the entire bill on your own.

2

GO BACK TO THE BASICS:

3

CHOOSE LESS PRICEy PARKInG:

The origin of the word “tailgate” comes from the hinged door that opens and closes on the back of a truck. Parties started here, where coolers of snacks and beverages were packed for people to grab and enjoy while swinging their legs from the open bed of the parked vehicle. Tents, tables, chairs, grills and more may be nice additions to have, but not at all a must. Stick to brass tacks and don’t get ahead of yourself on items you can invest in later when money isn’t so tight.

If you’re going to the game, parking lots closer to the stadium are typically more expensive than those requiring a bit of pavement pounding. Find a lot that’s still full of fans but saves you $10 to $20 in exchange for the scenic walking route to the game. If you’re really strapped for cash, skip the live game (tickets are probably out of your budget anyway), and move the team cheering section to your garage, backyard, driveway or local park.


4

SERVE FROZEn FARE:

If you’re in charge of bringing food, get more for your money by shopping the frozen section of your grocery store. While fresh may be best, frozen hamburger patties, bratwursts, chicken breasts and other foods can be bought in bigger quantities for less money. Bonus: Throw them in the cooler to thaw, and they’ll reduce the amount of ice you need to buy.

5

SHOP SMARTER:

Since you’ll likely be in need of large volumes of food and beverages, find a friend or family member with a warehouse club membership to get better deals on the sustenance you serve than most grocery stores offer. Using pooled resources, stock up on just about everything you need from this one-stop shop, including meats to grill, premade sides of coleslaw, baked beans, and potato salad, filler foods of chips, dips, and other apps, and of course, beer and liquor aplenty.

6

PARKInG LOT POTLUCK:

Want to host a food-packed event but don’t have the spendy budget to serve it up? Invite a bigger group of people. You may think that a larger party means more expenses, but when you turn that party into a potluck, with each guest bringing a dish to share, you’ve really created a more efficient way to feed the masses. Create an online sign-up sheet where guests can add their names to categories of appetizers, sides, main dishes and desserts. After all, you don’t want to end up with 12 bags of chips and 12 jars of salsa.

7

BE A BUM:

If you really want the over-the-top experience without the matching price tag, up your borrowing game. Talk to friends and family members or put a call out on social media, asking to borrow the gear you need to feel like a true guru. If you feel like a heel bumming things from people, offer a barter system. For example, swap your lawn-cutting skills at a friend’s house in exchange for his fancy team tent and bench-sized cooler.

8

GAME dAy STRATEGy:

Cornhole, ladder toss, ring toss and bocce might be signature tailgating activities, but if you don’t have the equipment (or a friend from whom to mooch), then it’s game over. Instead of purchasing a new set to play, go for throwback backyard-style games such as tossing the football around or playing catch with a flying disc. Don’t like to move much? We get it! Instead, sit back with a game of sports trivia or find a group game to download as an app on your tablet or smartphone.

9

GET CRAFTy:

Compare two foldable lawn chairs-one plain and one with a team logo--and the evident difference will be in dollar signs. Instead of trying to deck out your party with official fan gear, use some DIY ingenuity and design your own custom cheering decor and apparel. Cut up worn-out T-shirts to make into banners. Draw the mascot on poster board with a complementing rah-rah line. Or spell out the team name with stick-on adhesive letters decorating dollarstore koozies to keep everyone’s brews chill.

10

ByOE:

As in “Bring Your Own Everything.” At the end of the day, a party is really about having a good time with the people invited. While it would be great if you could be the host with the most, providing everything to make the tailgating experience unforgettable, is really not the point. The point is to spend quality time together making memories that last a lifetime. Throwing a killer tailgate can be as simple as reaching out to the crew, naming a date and a time, and asking everyone to bring their own food, beverages, places to pop a squat, and good spirit to have the best day celebrating the home team.


How to Grill Pizza By Anna Hezel

I

f there’s one indelible piece of wisdom fourth grade instilled in us, it’s that pizza parties are the only parties that matter. Want to teach a bunch of 10-year-olds the joys of reading? Bribe them with a pizza party. Want to convince a bunch of teenagers to set their apathy aside for a moment of school spirit? Bribe them with a pizza party. Want your adult friends to show up at your home with some really nice bottles of wine? Bribe them with a pizza party. In the heat of the summer, a grill in your backyard can act as the centerpiece of a great pizza party.

Guests can help stretch the dough, customize their pies, and delight in the novelty of an ongoing, relaxed, off-the-cuff dinner menu. It will taste so much better in your backyard than at an expensive, hip restaurant. As Ken Forkish, author of The Elements of Pizza, writes, “The hidden reality of pizza is that you can easily make better pizza at home than you can buy at any but the best independently owned, quality-focused pizzerias.” With just the tiniest bit of ingredient prep and a hot fire, you will be ready to roll.


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THE DOUGH Whether you’re picking some pizza dough up from the store or making your own, it’s a good idea to have your dough ready for action. Form the dough into softballsized mounds, and set them on a lightly floured baking sheet. Cover them with a dish towel until you’re ready to use them.

THE SAUCE The best pizza sauce takes about 30 seconds to make. Open a large can of good-quality (like San Marzano) crushed tomatoes. Stir in a healthy few tablespoons of good olive oil and a few pinches of kosher salt.

THE TOPPINGS To keep omnivores, vegetarians, and vegans all happy, it’s a good idea to have a balance of great meats, cheeses, and vegetables. Prosciutto, coppa, and sopressata are all great meat options, and they tend to come pre-sliced and ready to go. It’s smart to have a balance of soft and hard cheeses — a few rounds of fresh mozzarella, some grated Pecorino Romano, and maybe some fresh ricotta for white pizzas. To add some seasonal summer ingredients, consider sprinkling some asparagus shavings or thin slices of grilled eggplant or zucchini. You might try some pickled onions or peppers for a little bit of crunch and acidity, or olives for a briny saltiness. Finish with some chili flakes, honey, or some fresh arugula or basil for a burst of green freshness. Ken Forkish’s “Brooklyn Hot Honey Pie” combines coppa, pickled onions, honey, and chili flakes in a sweet-hot-crunchy tribute to Paulie Gee’s Pizzeria in Greenpoint.

From the pages of Men’s Journal

THROWING IT ON THE GRILL When your grill is hot and ready, stretch a ball of pizza dough on a lightly floured surface into a thin circle. Brush the top generously with olive oil, and then pick up the dough, flipping it carefully onto the grill, oil-side down. Brush the exposed side with olive oil, and after about 2 minutes, flip the dough over, using a set of tongs. Working quickly, add your sauce, cheese, and other toppings, and put the lid on the grill. After about 5 minutes, your pizza should be ready to eat.


Whether you're headed to the backyard or parking lot, TAILGATER Magazine brings you the latest food and drink recipes, hot products, and stu you can use to make your next party, gathering, or tailgate the best ever!!

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think “college football” by myles mellor

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for short 39 Laughter sound

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13 Tailgating food, goes with 41 across (3 words altogether) 15 Alien film that made millions

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Seafood choice West coast city Not guilty would be one Fantasy football action Additional playing time,

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The Tailgate Tour 2017 Magazine Update  

The Tailgate Tour 2017 Football Guide is produced annually as a support magazine that is provided to college football fans across the countr...

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