The games are won and lost on the grid iron, but real legends are born on the tailgate and flatbed of a 2,000-pound, gas-guzzling, 4×4 diesel truck.
With tailgate season here, it’s time to put serious consideration to your Super Saturday and Sunday Funday culinary game! To get you kicked off, I offer these five insider tips for throwing the tailgate party of all tailgate parties.
- Set the standard for all tailgate parties from henceforth. Arrive at least two hours prior to game time packed with the baddest grill on the block – the Char-Broil® TRU-Infrared™ Grill2Go. And, although this grill boasts extremely efficient use of propane, ensure you’re loaded with extra tanks of fuel because you’re gonna have a crowd to feed.
- If it can be prepared in advance, make it happen – sauces, marinades, condiments, vodka-infused watermelons, etc.
- At best, fall weather can be unpredictable. At worst, it could rain, shine and snow all in one afternoon. If there’s less than a 97 percent chance of clear skies, load up a portable canopy, long sleeves and waterproof jackets. Just remember, leave no doubt to your loyalties – whether it’s your throwback championship jersey, long sleeves or rain jacket – always dress in team colors. Always!
- Necessities: One emergency first aid kit. Cheap fold-up chairs. Footballs and backyard games. Copious amounts of garbage bags, plastic storage containers, tin foil, ice (lots and lots of ice), bottled water, high quality disposable plates and eating utensils, disinfectant cleaning spray, dish soap and a large plastic tub for cleaning dirty dishes.
- Cultivate critical pregame karma for the home team. Meet and greet with your neighbors. And, if executed effectively, you’ve also laid the foundation to one heck of a progressive tailgate party – from tent to tent, party to party – mouth-watering barbeque, cold drinks and great friends.
From tailgate to guest’s plates in 45 minutes. Prepare for tailgating glory!
You’ve got the tailgate machine appropriately stocked and you’re ready to rock. Your moment of glory is at hand: Chicken drumsticks grilled to tender, smoky perfection, caramelized in a tangy Balsamic-Ginger Asian Zing Glaze. Garnished with grated heirloom carrots, spring onion, sea salt and freshly ground peppercorn, then served with copious amounts of ice cold Sapporo brewski. This is the Big Dog Champion of tailgate chicken recipes – A Bachelor & His Grill’s Asian Zing Drumsticks!
Tangy, sweet and spicy Asian glaze - caramelized over grilled chicken drumsticks!
- 2 tablespoons canola oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 cups balsamic vinegar
- 1/2 cup light brown sugar
- 3 tablespoons fresh ginger, finely grated
- 1 tablespoon sesame oil
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground pepper to taste
- 3 pounds chicken drumsticks, trimmed
- 3 tablespoons canola oil, plus additional for basting
- 1 tablespoon granulated garlic powder
- Kosher salt and freshly ground pepper to taste
- A Bachelor & His Grill’s Ginger-Balsamic Glaze
- Carrots, finely grated, to garnish
- Spring onions, chopped, to garnish
- In a heavy bottom sauce pan over medium heat, bring the canola oil to a gentle simmer. Add the onion and garlic, sauteing 10-15 minutes, or until the onion is just caramelized.
- Add the remaining ingredients. Simmer and cover. Stirring occasionally, cook until volume reduces by 1/3 to 1/2.
- Remove from heat and pour the sauce into a food processor. Puree until smooth.
- Set aside until ready for use.
- In a resealable plastic bag combine chicken, oil, garlic and seasonings. Massage marinade into all portions of the meat and refrigerate for 1 hour up to overnight. 30 minutes prior to grilling remove meat from refrigeration, allowing chicken to arrive near room temperature.
- Meanwhile, prepare the Ginger-Balsamic Glaze.
- Preheat grill to medium (400°F), building a 2-zone heating surface (see notes below).
- Lay the chicken on the grill over indirect heat for 20-25 minutes or until the internal temperature reaches 145°F, turning and basting occasionally.
- Turn all the grill burners to high heat and begin liberally brushing the chicken with the Ginger-Balsamic Glaze.
- Grill for an additional 5-10 minutes, rotating and brushing every few minutes as the sauce caramelizes around the chicken. Remove the chicken from the grill once the internal temperature reaches 160°F. Brush again with a heavy coating of sauce and place under a tin foil tent for 3-5 minutes to rest.
- Garnish with grated carrots and chopped onions. Season additionally to taste. Serve alongside a big win from the Home Team!
Creating a 2-zone Grilling Surface: 1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates. | 2-burner grill – heat the right side to hot and leave the left side off. | 3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off. | 4-burner grill – heat the two right zones to high and leave the two left zones off.