Another week down and another one chalked up in the loss column. We lose Stephen Jackson after week one, and I’m all like, “It’s cool, we’ve still got the best WR core in the NFL.” Then out of nowhere Roddy gets a nagging injury, but I’m still like, “JULIO, JULIO, JU-LI-OOOO!” Then after a devastating loss to the JETS and a two run homer in the Braves v. Dodgers, I wake up to hear Julio will have season ending surgery. Now I’m all like “WTF!?“
So forgive me for not getting the blog out earlier, but I have finally crawled out off the hole that is Atlanta sports. I’ve accepted the fate I have been givin by being born and raised in this city. Now I truly know what it is like to be a fan of the Cubs…or the Cleveland Browns… or the Bills for that matter.
Even if the score on the board isn’t pleasant, we still throw one helluva tailgate down in The Gulch. Let’s start with the New England game. As you know we have one main goal “Eat the Competition!” That we did. We chose a menu to reflect staple fare found up north. Grilled mussels in a white wine & butter sauce, blackened grilled shrimp skewers & a golden raisin cole slaw. I’m assuming you can handle the shrimp, so I’ll give you a few pointers on the mussels.
The night before you will want to scrub and rinse your mussels. While doing so, make sure to pay close attention to any mussels which have already opened. Discard. Once you have cleaned them all, make sure you package up very nicely for your tailgate. I chose to double bag. The outer bag contained plenty of ice, with the mussels residing in the inner. I left them in the fridge overnight. On game day, replenish ice and place in your cooler. You should be good to go, however, check mussels again before placing them on the grill. Open=discard
Use a baking pan on the grill, add a stick or two of butter, plus white wine. In the end, you want the majority of the mussels to be swimming in your sauce. Add 1 tablespoon of minced garlic per dozen mussels. Add lemon. I used 1/2 lemon per dozen mussels. Let the bath steam and reduce wine by 1/3. After wine is reduced you are ready to start placing the mussels on the grill. Try and place down as many as possible at one time. Once the mussels open up, place them in the bath. Continue until all mussels are opened and in your broth and remove from grill. Garnish with entire bunch of fresh parsley. Serve with some good crusty bread for dipping and enjoy. Game On!!
So there you have the finished product with the slaw and shrimps. It was a great meal for a mediocre game. The Falcons did not deserve to be anywhere close in that game, even with the last minute heroics.
Unfortunately, I don’t feel like reliving the epic fail that was the NY Jets game. That is all we shall speak on the subject. As for the tailgate though, it was grand and glorious as well as a first for the TailgatingChef.
We hosted our very first catered event. Our long time tailgating partner, Banjo Leonard had a company outing. He enlisted our services and the out come was fantastic. To get an idea we had a 30+ person group and needed to cook two courses. We started with smoked turkey wraps w/ chipotle ranch and pasta salad. All of that was made off site at Diesel. However, the second course, NY style grilled pizza was a blast! We made approx. 25 pies on our two grills. They were the hit of the tailgate and still tied into our “Eat the Competition” theme. We brought out a plethora of topping options, here were some of the better choices:
Hope this post finds you well, and here’s to next season. #RISEUP
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I’m sure you have noticed the heading picture of Julio/Rufio and can only wonder why. Is it my love for the movie Hook with Robin Williams and Dustin Hoffman? Frankly I don’t think that is any of your business. The real reason I made that mash up picture… I have a request. At some point this season can my fellow Dirty Birds please get a “Rufio” style chant going for #11 Julio Jones?! It would be EPIC!! JULIO, JULIO, JULIOOOOOOOO!!! Just sayin…
A few things have gone down since my last @TailgatingChef blog, let’s get you caught up to speed. Back on June 16th, the boys and I had our courses set on the Mall of GA and a tailgating championship. The contest, Grill with the Falcons, consisted of 25 teams and 8 hours to prepare a tailgating masterpiece. In true Falcons fashion, RISE UP we did! With only 4 men and 2 grills we took home 1st place for best Tailgate fare. We set out to win, and championship we can has!
The rules stated your menu may consist of 3 courses. We decided if it’s not broke, don’t fix it. We chose 3 Falcons home games over the last 3 seasons and picked a dish from each year. Serving sizes were small but we won the judges with the following menu:
Now to get into the game. It was a great home opener in terms of the team on the field and the tailgate. After an epic win at Grill with the Falcons, we showed up ready to impress. I’ve never been to St. Louis but I had always heard pork shoulder is a staple. I chose to go with BBQ Pork Steak, St. Louis style. Essentially you are braising the steaks in a bbq & beer mixture. Ours was simple and delicious and this is how it was done.
COOKING & PREP
Once you get the coals fired up, you will want to sear the steaks on both sides. Approx. 2-3 min per side. I basted the steaks with reserved bacon fat before I put them on the grill and added a little S&P.
Remove steaks from grill and place in large pan. Lightly cover the steaks with equal parts beer & bbq. Add 1/4 cup minced garlic, 1/2 cup tabasco & 1/3 cup worcestershire. Once you have all the ingredients mixed together, cover the pan and place on the grill. Cook for 1.5 hours.
That’s it folks, until next week. RISE UP and Go Falcons!
We have come across the marketing department for World War Z and secured many prizes…
Come by for Video Game Month this Tuesday for one Zombie Round and your chance to walk away with some great prizes!