Tailgate Triumph

Buckeye Hall of Fame

Grill chef explains how to be a fan favorite

Football is much more than just a game. It’s an experience –and a delicious one at that.

Tailgate parties can be just as popular as the game itself, and bringing a dish with flavor is an important goal for many attendees.

The Buckeye Hall of Fame Grill at Grandview Yard serves some of those traditional tailgating foods like burgers and hot dogs, but takes them to another level.

While bringing large, extravagant plates might not always be possible, there are ways to bring simple, yet bold, dishes with you to your next tailgate party, says Mark Johnston, executive chef at the restaurant.

Tailgate food, he says, should be easy to prepare, but shouldn’t take away from the freshness. Basically, if you’re going to bring ribs, take the time to make your own.

“Actually marinate them,” he says. “Slow smoke them and finish them on the grill at the tailgate. Paying attention to detail and picking up the things you want and making your own spice mix are the things that make different tailgates unique.”

While most people choose to play it safe with hamburgers, hot dogs and sausages, Johnston says there are two items partygoers shouldn’t shy away from: beef and pork.

These meats can be prepared beforehand, and there are a number of ways to make them stand out with spices or sauces.

One of Buckeye Hall of Fame Grill’s more popular menu items – which anyone can make – is the pulled pork sandwich, topped with its special slaw.

“It can be easily executed and served a number of ways,” Johnston says.

If there is not a way to warm up the meat at the tailgate, it’s not a problem; the flavors taste just as great cold as they do warm, he says. And if you’re looking for something to accompany the meat, you can’t go wrong with pasta salads, he says.

“There are so many variations and each one is just as good as the other,” says Johnston. “They’re super-duper easy to do and are a way to show yourself with the colors, flavors and complexity of them.”

Thailyr Scrivner is a contributing writer. Feedback welcome at gmartineau@pubgroupltd.com.

Buckeye Hall of Fame Grill

Pulled Pork Sandwich:

Carnitas Marinade:

• 1 ½ cup diced onions

• ½ cup minced garlic

• 1 tsp. granulated garlic

• 1 ½ tsp. cumin

• 2 tsp. paprika

Carnitas Braising:

• 1 marinated pork butt

• 2 cups marinade

• ¼ cup liquid smoke

Coleslaw:

• 6 cups green cabbage

• 4 cups savoy cabbage

• 2 cups green onions

• 2 cups rough chopped cilantro

Pulled Pork Sandwich:

• 6 oz. pulled pork

• 2 oz. barbecue sauce

• ½ cup coleslaw

DIRECTIONS:

• 1 tsp. cayenne pepper

• 2 tsp. salt

• 1 tsp. pepper

• 1 ½ cup orange juice

• 1 ½ cup lemon juice

• 3 cups mayonnaise

• ½ cup sour cream

• ½ cup sugar

• ½ cup cider vinegar

• ¼ cup spicy mustard

• ½ cup onion straws

• 1 hoagie bun

• 1 pickle spear

To prepare the marinade, place all ingredients in a stainless steel bowl and stir. Pour the mixture over the pork and rub the marinade all over.

Preheat oven to 250 degrees. Combine marinade, liquid smoke and marinated pork in roasting pan. Cover with plastic wrap, then aluminum foil. Place in oven for five to six hours.

To prepare the coleslaw mix, remove outer leaves from both cabbages. Cut the cabbages in half and remove the cores. Cut and slice the cabbage to quarter-inch thickness, then place into stainless steel bowl. Chop onions, making sure there is no white, and place in bowl. Toss all ingredients together and mix well. To make the coleslaw dressing, combine all ingredients and pour over the coleslaw mixture.

Finally, to prepare a pulled pork sandwich, toast hoagie bun on the flat top. Toss warm pulled pork with barbecue sauce. In order, place pork, coleslaw and onion straws on bottom bun. Then serve with a pickle spear. Yields 15 sandwiches.

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