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I like to have themes for my tailgating articles, but to be honest, I'm having a hard time with BYU. The state bird of Utah is a seagull ... from California (seriously). The state vegetable is an onion. I know of no food that makes Utah famous. I'm at a loss here. However, my wife's family is from the North Shore of Oahu. On the northeast corner of Oahu, BYU has a campus. So I give you Hawaiian Style Spare Ribs. READ MORE
You're coming off the team's most impressive victory of the year. Your tailgates have been getting a little stale and the team's been struggling at home. You just feel the need for a change. No more fried chicken, no more ham biscuits. You want to try something new and different. This is Not Your Ordinary Taco. Plus, there's a Mexican Braised Pork recipe too. READ MORE
I know no one looks forward to a 12:30 start time. You get up at the crack of dawn to leave the house, set up your tailgate in the cold and then what do you eat at 10 a.m.? Why breakfast of course! And contrary to popular opinion, there are a number of breakfast foods that go very well with cold "beverages". READ MORE
As the weather turns cool, I tend to favor hearty braised dishes over light grilled ones. That's not to say that a grill can't be used year round, but it's always good to have another cooking method in your arsenal. This week, we'll focus on how to properly braise a tough piece of meat and turn it into something special. READ MORE
At first glance, cooking sausage on the grill seems like a pretty easy task. Heat grill, add sausage, pull off when cooked ... right? As with most grilled foods, sausages are easy to cook, but challenging to get that perfect char without overcooking them. By following a few simple rules, you will be able to separate yourself from your buddy that brings the burnt sausages to the table and says something like "I guess I shouldn't have walked away from the grill, huh?" READ MORE
While last week's column focused on how to properly grill a steak, I thought with this week's opponent being from the great state of Louisiana, we would focus on grilling seafood. Grilling seafood can be quite the challenge, but by following a few easy steps, every Wahoo can become proficient enough to impress anyone. READ MORE
I originally had said this column wouldn't have any themes this year, but how can I overlook our first game in Texas in more than a decade? When I think of Texas, I think of beef. And when I think of beef, I think of steak! So let's dive into this week's tailgating recipe. READ MORE
I don't make a statement like this lightly ... this is one of the best chicken recipes you will ever try. What does it have to do with Georgia Tech? Absolutely nothing. I just really wanted to share it with the Sabre family, that's all. My family won't allow a month to pass without having Huli Huli chicken ... it's just that good! READ MORE
When thinking about tailgating food, I always try to keep it simple and develop recipes that travel well. After all, I don't want to stress too much about the food so I can really enjoy spending time with friends and family. I've served versions of this dish at fine dining restaurants and picnics alike, so it's a pretty versatile one to have in your arsenal. It's essentially upscale barbecue. READ MORE
Last year, I was able to focus on a general theme for each tailgating article. Some themes were pretty easy (Maryland and Blue Crab for example), while others were quite challenging (Indiana??). This year, I'm going to share some of my favorite recipes that are pretty easy to make and will please a crowd. And thank goodness, because, even though I was born and raised there, I can't think of anything that is quintessential "Richmond." So this week's recipe is one of my favorite all-time tailgating foods. It's incredibly tasty and pretty simple: oven fried chicken. READ MORE
