More and more people are joining in the fun and celebrating tailgating season and showing their team spirit, but you don’t have to be a football fan to celebrate and join in! Getting ready for my TV appearance on Fox 29 Philadelphia on this Saturday,August 27 at 8:15 AM for my segment on talgating……
If you haven’t tried it and you want to throw a successful tailgating party that no one will ever forget, here are some quick tips..
1.Before the tailgating party, make a list of the things you need. Items such as chairs, tables, garbage bags, paperware, flatware (plastic or regular) and neatly pack them in your vehicle.
2.Make a separate list of the foods you will be bringing. The last food to be packed must be the first to use. Being prepared will ensure a smooth running tailgate party, an essential aspect for any party.
3.The location where you are planning to do your tailgating should be checked out at least one day before you plan the party or find out of there is info online
4.Fill up your tanks of propane for cooking, or if you will have electricity you can bring a portable electric grill,
5. By separating your raw meat and your ready-to-eat food or drink you will simplify things.. You should have a separate cooler for each of them in order to avoid unpleasant odors and spoiling the food.
6.It is more advisable for beginners to freeze bottles of water for cooling, rather than use melted ice. You can avoid a mess with melted ice.
7.Fly flags, balloons or anything that can be used for recognition in order for your guests to have an easy way to locate you.
8.Food should always be ready for any time your guests or participants want to eat, you are ready and you will not be panickingto cook to order.
9.After grilling, you should remove any ashes and keep them on a sheet of heavy aluminum and completely submerge in water before allowing them to be placed in a container that is non-combustible.
10.Finally, remember that after the party is over, you should clean up your own mess. Bring plenty of trash bags and recycling bags. Put everything in its proper place.
Make sure your food is in the safety zone. If not, it means something completely different!
The most important thing to remember when planning your tailgating is keeping food at safe temperatures. That is below 40 degrees or above 140 degrees. This means ice and a food thermometer are two of your most important aspects of tailgating equipment.
Did you know that between 40 degrees and 140 degrees temperatures, bacteria grow at faster rate? Therefore, the big thing to do is make sure that you keep cooked meat to their appropriate temperature and keep cold foods below 40 degrees.
Protein rich foods, such as meat, eggs and dairy products should be stored at less than 40 degrees. Melons should be washed and cut at home, and then kept under 40 degrees until serving. And, the food should never sit more than two hours if you are taking ‘ take-away ‘ or completely cooked food to an outdoor event. Also, be sure to keep the bugs away from your foods.
Try to estimate the amount of food you will need for the event. Taking leftovers home is not encouraged by tailgater experts. Be prepared and plan ahead….
And finally a first course easy recipe to prep before leaving:
For your main course, grilled shrimp is easy to prepare. Peel shrimp, leaving intact tail section. Pour 1/2 cup extra virgin olive oil, juice of 2 fresh lemons, 2 garlic cloves chopped and a handful of fresh parsley chopped in a pan. Place shrimp in skillet.
Chill in the refrigerator for two to three hours to marinate and then grill for 10 minutes. Turn occasionally to Browning effect. Do not overcook, as shrimp get tough.
Get more recipes in the Gourmand World Award Winning book.. The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
