As summer winds down and the fall is upon us, one of the most sacred of weekend rituals is upon us. Tailgating. Whether it is college towns on Saturday afternoon, or NFL cities on Sundays, parking lots will fill up with countless fans enjoying themselves and a bite before the big game. Game day dishes vary throughout the year and the country. While those up North enjoy their brats, we tend to enjoy things smoked slow and low for hours. From items off the grill to dips and desserts, there are countless favorites served up every weekend. My friends and I have always gone potluck for out tailgating festivities. Everyone signs up for a side, drink or dessert, and I take care of the main course. I asked several of our local chefs to tell me what their key to a great tailgate is.
Believe it or not, in the vast open space 90 minutes from the Metroplex, you will find a huge Minnesota Vikings fan. Chef Gerard Thompson (Rough Creek Lodge) says that up North, it’s all about the brats.
For Chef Marcus Paslay (Clay Pigeon Food + Drink), when he’s cheering on his beloved Oklahoma Sooners, he goes with pulled pork sandwiches and Carolina style coleslaw.
Judie Byrd, (The Culinary School of Fort Worth) recently put together a great collection of game day dishes to help get anyone started. It’s easy enough for the novice to bring a great dish to your tailgate event.
This fall, get out and enjoy some great food with great friends. Cheer on TCU or the Cowboys to victory!
