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Burger Grilling Tips To Kickoff Tailgate Season

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Labor Day has come and gone, and summer is (almost) officially behind us. But that’s no reason not to keep grilling up your favorite Burgers! Fall means tailgate season is ready and waiting for you! But don’t head out to the stadium just yet. Unlike backyard barbecues, tailgates have their own rules and best practices.

To make sure you’re prepared, we put together a list of Burger grilling tips to kickoff tailgate season. Make sure to read through them all if you want to make your next tailgate one to remember.

Burger Grilling Tips To Kickoff Tailgate Season Bring The Right Grill. When it comes to tailgating, it’s all about the grill. Ensuring the you have proper grill for the space where you’ll be tailgating and the number of people you’ll be cooking for is key to the very best tailgate. In case you missed it, check out our article about How To Pick A Portable Grill. Keep It Simple. Everyone loves creative and inventive Burger builds. But when you’re tailgating, simplicity is paramount. Think about it: You’ll likely be serving ten, twenty, or more people and won’t have access to your home kitchen and pantry. Best to offer a few great options like two or three cheeses, only a handful of toppings, and three or four sauces. Think simple, classic, Americana: We’re talking American and cheddar cheese, pickles, onions, lettuce, tomato, ketchup, mustard, BBQ sauce, and mayo. Of course, what you offer is up to you—just keep in mind you’ll have to haul it in coolers to your tailgate spot. Pack Right. In keeping with our “Keep It Simple” rule, make sure you are packing efficiently. Since you’re dealing with fresh ingredients, you’re going to need coolers and ice packs to keep things at the right temperature. Pack your Burgers and toppings separately—this helps with organization as well as acts as a safeguard against any leaks ruining all of your ingredients. Also, don’t forget to make sure you keep you Burgers under 40 degrees Fahrenheit until you’re ready to throw them on the grill to prevent spoiling. Organize Your Food Stations. One of the factors that makes any tailgate successful is the organization of your food stations. Just because you’re camped in a parking lot before the big game doesn’t mean things need to be cluttered and messy. Make sure you have your cooking ingredients (Burgers and cheese) beside the grill and your toppings spread out on adjacent tables. You’ll want to make a clear path from grill to table for your guests to optimize the Burger building (and eating) experience. Prepare Some Ingredients In Advance. For you more adventurous tailgaters out there who like to serve complex Burger builds no matter the setting, try prepping some of these ingredients in advance. For example, if you want to serve sauteed onions as a topping, cooking those at home on the stove-top so that all you have to do is heat them back up at your tailgate site. Same goes for any other toppings that need cooking or other prep work. Do as much as you can in advance to make sure your tailgate is seamless. Be Prepared. The old Boy Scout adage doesn’t just apply to hiking and camping. Consider your audience and their needs before you pack for your big tailgate. Are there dietary restrictions you need to consider? Does anyone have serious food allergies? Do you have ample paper towels and other cleaning supplies? Do you have enough food to accommodate all of the tailgaters you’ll serve? Do you have enough fuel (propane, charcoal, etc.) to run your grill for the duration of the tailgate? Make sure you consider these questions carefully and act appropriately.

With tailgate season finally open it’s time to put your grilling skills to the test and cook up some Burgers for the hungry sports fans in your life! Remember to keep our recommendations in mind and let us know how your tailgate goes. Were our tips helpful? What else would you recommend for the tailgaters out there? Let us know in the comments!

The post Burger Grilling Tips To Kickoff Tailgate Season appeared first on Schweid & Sons.

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Grilled Vegetables and Israeli Couscous Salad

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Well, it felt like the heat would never relent, but finally, the seasons are starting to change here in Durham. It's not quite feeling like fall yet though, but more how a pleasant summer should be—warm and comfortable, just generally good times to be outside. So I have not yet transitioned into my orange veggie, fall extravaganza mode, but instead am enjoying the last hurrays of the summer season, and this grilled vegetable and Israeli couscous salad is good note to go out on.

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Grilled Vegetables and Israeli Couscous Salad was originally posted at http://www.meatwave.com/blog/grilled-vegetables-and-israeli-couscous-salad-recipe by Joshua Bousel

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The Meat-Atlantic

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I seriously think this Meatwave season has been cursed. In no other year have I had to cancel or postpone more Meatwaves, and when we did host cookouts, we often faced adverse weather conditions. This particular event, comprised of Mid-Atlnatic specialities, was supposed to happen back in March, but a continuing cold snap forced its delay. Then it was supposed to happen in September, but again we were foiled, this time by Hurricane Florence, so we pushed it to October. When it came to Meatwave week this time, we faced yet another hurricane, but luckily this one passed through quickly and we were looking at sunny and pleasant weather on a Sunday for once. Then that morning came, and what had been a favorable forecast turned into a cold and rainy morning, but luckily the rain stopped right in time for the meat to start flowing, and while the sun never did come out, we were finally able to put this long-awaited Meat-Atlantic in the books.

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The Meat-Atlantic was originally posted at http://www.meatwave.com/blog/the-meat-atlantic by Joshua Bousel

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Thanksgiving Stuffed Roast Pumpkins

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Thanksgiving Stuffed Roast Pumpkins was originally posted at http://feedproxy.google.com/~r/seriouseats/recipes/~3/uguVvSWPYvY/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe.html by Sasha Marx

 

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