The idea behind "Cookoff Before Kickoff" is that the perfect complement to any game day is a superior tailgate menu. That's why Chef Ray Lampe, "Dr. BBQ," and the author of the official "NFL Gameday Cookbook" and entertaining expert Beth Peterson travel to college towns around the country, along with ESPN’s “Game Day,” to cook up tailgating recipes for everyone to enjoy. This tailgate program celebrates college tailgating and regional tailgate food operating under the theory that the rivalry in the kitchen and at a tailgate is as powerful as the rivalry on the football field.When we arrived Beth and Ray had two separate rooms set up. One room was decorated with the team paraphernalia of the Missouri Tigers with traditional Midwestern tailgating treats:
- Rib Tips with Kansas-City-style BBQ sauce
- Smoked Brisket, sliced red onions, Kaiser rolls
- Cheese Variety Platter
- Devils’ Food Cake and Pound Cake
- Smokey BBQ Chicken Wings with Alabama White Sauce
- Pimento cheese with Coke Zero Bacon Jam
- Smoked Ham and biscuits
- Red velvet cupcakes
Of course, being from the South, most of us preferred the chicken wings and pimento cheese. I’d also like to believe that my bacon chipotle jam made with Coke Zero nudged the advantage to the side of the Alabama spread. Like any great tailgate, the competition invited spirited conversation and camaraderie. Smack talk aside, it was an evening of fantastic football fare.During the offseason, you can recreate Ray and Beth's easy and great tasting recipes with the large collection of recipes online, and then decide for yourself who won the rivalry tailgating matchup! And, be sure to tune in next season for more Rivalry Recipes featured on “Cookoff Before Kickoff.”
