Extreme Tailgating: Hot Weather

Epicurious.com

So you think you're a bona fide tailgater, huh? The ultimate superfan of the stadium parking lot, with a rack of ribs cooking up on your Weber, natural-hair brushes sopping with barbecue sauce, and a dry-rub-stained apron that reads, "King of the Grill."

Heck, you wouldn't be alone. Tens of thousands of lovers of beer, burgers, and ballgames make the parking-lot pilgrimage each football season, and have been doing so for decades. Actually, it's been more than a century, if you count the plentiful picnickers at the 1869 New Brunswick, N.J., match-up between Princeton University and Rutgers University that marked the first intercollegiate football game ever. But in the last decade or so, tailgating has become a national craze, as the NFL and most teams have learned to embrace the next level of fandom.

Chances are, however, that you haven't yet entered the ranks of the elite, the guys who are willing to risk frostbite and heat stroke to bring fellow football fanatics a brat on game day. Whether it's baking under a brutal Arizona sun along with the coleslaw or turning tuna steaks as you tremble in the biting winter wind of Buffalo, extreme tailgating is the test of a true devotee of the stadium barbecue. Armed with hard-earned know how and some special equipment, these men and women grill in seemingly brutal conditions to make the best of a tailgate party-no matter where it happens to be.

But even if they represent the crème de la crème of the grilling arts, extreme tailgaters are a famously friendly bunch, and a few have shared their insider tips on food, drinks, and gear. With advice from pre-game experts like chef Jamie Purviance, Jay "The Tailgate Guy" DiEugenio, and Ray "Dr. BBQ" Lampe, you'll be able to survive and enjoy your own extreme tailgating adventure.

So read up here before you head out there-and don't forget your hat. You'll need it.

If you're at the game in Dallas or Tempe (or even at a pre- or early season game up north), the No. 1 enemy isn't the Redskins or the 49ers. It's that unforgiving sun, which seems to be trying to make sure you're well-done before your steaks are. So put away that Donovan McNabb effigy you were planning on hauling to the stadium-there are more important things for you to prepare.

Check out the essential gear you'll need for hot weather tailgating

  • Bring Enough Ice

It seems obvious, but it can't be stressed enough. Well before the thermometer hits the triple digits, you'll be using ice for everything from freshening up drinks to keeping food cool to just plain holding against your forehead. Reckon how much ice you think you'll need (two pounds per person is a good estimate for any outdoor gathering) and then multiply that by at least two. And make sure you keep your ice in separate coolers, according to use-you don't want to make Margaritas from the ice that your raw chicken's been buried in. And, as celebrity chef and Stanford Cardinals tailgater Jamie Purviance notes: "You don't want people closing and opening the cooler that has your raw meat when they get the beers and everything."

  • Hydrate, Hydrate, Hydrate

You'll be dehydrated before you know it, and to stave off potentially dangerous situations, quaffing water is the best thing you can do. The Institute of Medicine advises men to drink 125 ounces (15.6 cups) of water a day, and women 91 ounces (11.4 cups) a day-and that's not taking into account a tailgate in Houston at 115 degrees on a scorching blacktop, so adjust accordingly. And no, beer doesn't count as water.

  • Pack Extra Plastic

Plastic wrap and resealable plastic bags aren't just for leftovers-use them to keep prepared food on ice. When everyone's had their first serving of potato salad, wrap up the remainder and stick it in the cooler right away, pulling it out when people are ready for more.

  • Provide Shelter

Whether in the form of a palatial air-conditioned RV, a camping tent, or a canopy, shade is key to ensuring that the only things turning lobster-red at the tailgate are on the menu. This isn't optional-standing out in the direct sun in triple-digit temperatures isn't just stupid, it could be fatal.

  • Plan on Grilling, Not Barbecuing

You do know the difference between grilling (cooking food quickly over high, direct heat) and barbecuing (cooking food slowly over low, indirect heat), right? When it comes to tailgating in extreme heat, you'll probably be doing the former, not the latter, not least because the less time you spend over the grill and under the sun, the better it is for your comfort and general health. So when you plan your menu, count on making dishes that cook up quickly, like burgers, hot dogs, steaks, kebabs, and chicken breasts.

  • Don't Blame the Mayonnaise

The macaroni-salad staple gets a bad rap, but the truth is that commercial mayonnaise is likely to be the last thing to spoil at your tailgate-mayo has a very acidic pH, which makes it difficult for bacteria to thrive. Besides raw meat, the quickest things to go south on a hot day and give everyone tummy aches are actually the water-filled fresh veggies that you probably assumed were the healthiest thing on the menu. So don't leave the lettuce and tomatoes and other vegan delights out on the table to wilt under the sun. Put them on ice, where they'll keep much longer-bacteria grow a lot more slowly at colder temperatures. And play it safe: Put the mayo-based foods and leftover meats in there too. (For more on keeping your food fresh and safe, see our Food Safety Primer.)

Recipes for Keeping Cool

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Bon Appétit | June 2010

by Jeanne Kelley

Yield: Makes 6 servings

These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.

Ingredients

  • 3/4 cup olive oil

  • 4 large garlic cloves, pressed

  • 2 tablespoons chopped fresh thyme

  • 5 teaspoons smoked paprika*

  • 4 teaspoons Sherry wine vinegar

  • 3/4 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried crushed red pepper

  • 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined

  • 12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)

  • 12 cherry tomatoes

  • 12 2-layer sections of red onion wedges

  • Nonstick vegetable oil spray

  • Special equipment: 6 long metal skewers

Preparation

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

Test-kitchen tip: If you're using bamboo skewers instead of the metal kind, be sure to soak them for at least an hour before grilling. Unsoaked skewers will burn on the grill.

By Michael Y. Park

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