Projo Football Food & Spirits

Smokey Bones Barbeque & Grill shared these 10 tips for tailgating success.
They might be helpful if a trip to see the Pats in on your schedule.

1. Have a Game Plan. Plan your menu and start preparing a few days before the game.

2. Keep a cool head. Pick a cooler that’s the right size for your party. A cooler completely packed with ice and chilled food keeps cool longer than one that is only partially filled. Pack ice in plastic bags to keep it from melting onto food. Instead of using one large, heavy cooler for everything, have one smaller cooler for raw meat, chicken or seafood and another for pre-made foods and drinks.

3. Bring (and keep) the heat. If you are working with a standard kettle charcoal grill, you'll want a chimney-starter full of charcoal. Stick with chunk, hardwood charcoal to provide a cleaner heat. Once the pile of charcoal is covered in gray ash and no longer distributing flames, push it all to one side of the grill. For good barbeque, you do not want to place meat directly above a mass of hot coals; rather, indirect heat is best. Ideally, the meat should sit on the part of the grill that is beside the pile of coals.

4. It’s all about execution. Allow at least 30 minutes for the charcoal to get hot. If you are using a small, portable grill, it is better to cook a small amount of food at a time. Overloading the grill will significantly increase the cook time of most foods.

5. Smoke the opponent. For smoked foods, you will need hardwood, like oak, apple, mesquite or hickory. For example, you can use large chunks of oak that come in a bag or mesquite chips. For any type of wood you select, it’s important that you let the wood soak in a bowl of water for at least 60 minutes before exposing it to the flame. The wet wood smolders and smokes for hours, rather than flaming to a crisp in minutes. For best results when using chips, it’s a good idea to wrap the sopping wood in tin foil that has been punctured with holes. This keeps the little chips smoking longer.

6. The clock is still running! Food should be ready at least 1 and 1/2 hours before the game starts. This allows plenty of time for those going to the game to eat, have seconds (or maybe even thirds) and clean up before heading to the stadium.

7. Strategy is key. Tailgaters like to keep one hand free, so finger foods are a must. Try serving grilled chicken wings, ribs and smoked sausage. Since these tasty favorites don’t require utensils, you and your guests can refuel quickly and eat without missing a beat—or a play.

8. Third and long. Keep your guests stuffed and satisfied throughout the long day with a spread of appetizers and side dishes such as old fashioned cornbread, spinach artichoke dip, vegetable platters, pasta and potato salads, and chips and salsa to keep guests happy while the main dishes are cooking.

9. DE-FENSE! Don’t let your food – hot or cold – sit out for more than two hours, and no more than one hour if the outside temperature is above 85 degrees. Put perishables into the cooler immediately after eating. When in doubt, throw it out!

10. Who wants it more? Plan to arrive at least three to four hours before kickoff and stay one to two hours after the game. Remember, some tailgaters arrive at 4 or 5 a.m. on game day, or even the night before, to stake out the best tailgate spot. Whether in the parking lot or on campus, try to park next to a grassy area or at the end of the parking row. This gives you more room to grill out, set up your spread and toss the football around.

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