GRILLS & GEAR - FOOD & DRINK - FANS & THRILLS
Fall 2015
PULL YOUR GRILL TO THE GAME
10 GREAT
TAILGATING GADGETS
FIRST ANNUAL
HOT DOG CHALLENGE www.insidetailgating.com
ON THE COVER
18 First Annual Hot Dog Challenge
Tailgate Love When football season comes back around what kind of feeling do you get? Do you get that feeling you are about to rekindle a relationship that went dormant for several months? Do you get the butterflies and the urge to do something new? While we cover the tailgating lifestyle year-round, our version of New Year’s is the start of football season. We usually do something new or try a new business extension to better reach and serve the tailgating community. This year has been the most active for us in a while. We have added several new contributors to our content this year. Carroll Rogers Walton (CRDub), a long time sports journalist for The Atlanta Journal – Constitution and former beat writer for the Atlanta Braves, writes feature articles and edits Inside Tailgating Magazine. Richard Smith (kulwicky), a longtime Stadium Journey contributor, writes and oversees our digital content, while Dan Stern (eccorhole), an intern from the University of Maryland contributes to our digital articles and Directory Listings. We have also added a new webisode series and podcast called Inside Tailgating. Be on the lookout for new episodes on the website. Last but certainly not least we have created Tailgate Love. It’s a place that connects tailgaters looking for a tailgate to join, a place to stay or equipment to buy or rent with local tailgaters who have one of these things to offer. We are a mere conduit for connection. Please join us and Share Some Tailgate Love this Fall.
GRILLS & GEAR
5 Pull Behind Grills Are You Ready To Buy The Grill? 8 Thrilla’s Top 10 Tailgating Gadgets 10 The Tiffin Allegro Breeze RV Love At First Drive
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FOOD & DRINK
14 Moonshine Cocktails 23 Pickles Cured With Fennel & Szechwan Pepper
FANS & THRILLS 25 25K to Glory 28 Clemson Player 32 Philly Tailgating
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Stacey “Lil Big” Moore Publisher @LilBig02
28 INSIDE TAILGATING IS PRODUCED BY TAILGATING VENTURES, LLC:
FOR MARKETING AND ADVERTISING INQUIRIES, CONTACT:
W. STACEY MOORE III: Managing Director smoore@insidetailgating.com 704-595-7603
W. STACEY MOORE III: Managing Director smoore@insidetailgating.com
DESIGN & PRODUCTION BY Fiddlehead Studio & Press:
MICHAEL KEAN: Business Development michael@insidetailgating.com
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For information about distribution, newsstand sales or investment and franchise opportunities, please contact Stacey Moore at smoore@insidetailgating.com. Inside Tailgating Volume 3, Issue 6, Spring 2015, Copyright© 2015 by Tailgating Ventures, LLC. All rights reserved. Reproduction in whole or part without permission is prohibited. Inside Tailgating™ is the trademark of Tailgating Ventures, LLC. Printed in the United States of America.
Check out more at www.insidetailgating.com
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Pull Behind Grills > Gadgets > Tiffin Allegro Breeze
Grills&Gear
PULL BEHIND
GRILLS
ARE YOU READY TO BUY THE GRILL?
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by Stacey Moore (Twitter: @LilBig02)
f you are the kind of person who likes to go big or who just likes to cook for a large group of people, then you might like to have a pull behind grill, smoker, or cooker. Buying a pull behind grill is like buying a car. There are all different kinds of makes, models and manufacturers, as well as plenty of aftermarket options to get swaggy. Big grills command attention from everybody who passes by in the lots, and my dad (a.k.a. Wild Bill) once said, “If you’re gonna buy the car, buy the car.” If you are going to step up to a top brand, don’t get the base model. You can borrow that phrase anytime you want take a jab at someone who makes a stupid purchase. So, “If you’re gonna buy the grill, buy the grill.”
In North Carolina, pull behind grills are mostly known as Pig Cookers. Don’t be confused, a Pig Cooker can cook anything. Calling it that just lets you know that it can handle a whole hog. Pull behind smokers come in all different shapes and sizes, which allows some great manufacturers to get creative. Many manufacturers will integrate a smoking box with the grill or just add an independent dedicated smoker to the platform.
Check out more Grills & Gear at www.insidetailgating.com
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GRILLS&GEAR When considering a pull behind grill, ask yourself these questions: • Do you want gas, charcoal, or a combination?
• Do you want a wood pellet grill? • Do you want a dedicated smoker, a smoking box attached, or does it matter?
• Do you want a platform you can enter and cook from the inside or outside?
• What kind of extras do you want?
Side burners, the ability to hold multiple propane tanks, sink, prep area, serving area? The list of options goes on.
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f you don’t think about these questions beforehand, the search can be overwhelming. One feature you might not think about is a spare tire. There is nothing worse than breaking down and not being able to get that grill to the tailgate when everyone is counting on you. The prices of pull behind grills can vary dramatically, from the low $1,000s to more than the truck that is pulling the grill. As with any grill, check out the various features and quality parts to make sure you are getting your money’s worth. There are several great manufacturers around the U.S. Here are some you might want to consider as a first-time buyer or Beyonce upgrader.
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Wilmington Grill •
www.wilmingtongrill.com Wilmington Grill started in 1996. The company has two patents. The first patent issued in 1997 is for the smoker burner with integrated lid to hold chips. The second patent issued in 2000 is for the sevensided cooking chamber found on every Wilmington Grill. Create your own custom Pig Cooker or choose from Game Day grills. The Cape Fear Game Day 42” comes standard with two large side shelves (19” x 11”), side burner, and a warming rack and features the patented seven-sided cooking chamber design and cast stainless steel burners. The 5ft. x 8ft. heavy-duty trailer includes two 48” x 20” stainless steel prep tables and is ready for the road. The Game Day 42” trailer includes fenders, 5.30” x 12” diameter tires, safety chains and built-in DOT-approved lights ready to hitch up to your vehicle with a 2” ball.
BQ Grills • www.bqgrills.com
Melvin Whitman started BQ Grills as a hobby with his father-in-law in 1989. The hobby turned into a full time business in 1991 and remains family-owned and operated today. They have a broad line of standard patio grills, pig cookers and smokers. Melvin is well-respected for his custom units and has outfitted many caterers and competition cookers. Make sure to check out the gallery to see some of his custom work. One of the newest commercially designed grills is the Charcoal/Wood Fired Pig Cooker. Built extra tough, with a heavy duty chassis and spring system mounted on 2K easy lube axle with 13” tires. Equipped with huge barn style doors, which give you full access for loading coals, and two coal pans to make ash removal easy. The base is built with heavy 11g sheet material and lighter 14g for the hood. All intake vents and exhaust vents are adjustable, giving you great air control over your coals, plus the intake vents are windshielded. Comes with the competition turning grate system. Extra Options include: Diamond Aluminum Fender Caps, Wood Side Shelves, Stainless Steel Side Shelves, Wood Storage Basket. Pricing starts at $2,500.
Check out more Grills & Gear at www.insidetailgating.com
GRILLS&GEAR Blue Ridge Mountain Cookery • www.classiccookers.com
Founded in 1997 and located at the northern end of the Blue Ridge Mountains in Waynesboro, Penn., Blue Ridge Mountain Cookery (BRMC) started by being the nation’s largest supplier of commercial outdoor cookers to the U.S. government and U.S. military. The units can be found in Japan, Korea, Germany, and most military bases in the U.S. Today BRMC manufactures and distributes a full line of grills, cookers and roasters for commercial, rental, and military use. The CC4000 is the grill to end all grills. When you need the “heavy artillery” for the biggest events and biggest crowds of hungry eaters, the CC4000 can handle it with ease. With up to 40 square feet of cooking surface, this tow-behind cooker will meet your needs for quality, functionality and durability. It features up to four 2’ x 5’ stainless steel cooking surfaces, three individually-controlled 30,000 BTU burners in each firebox, tandem 40-lb propane tanks, 35-gallon stainless steel water tank with faucet, four stainless steel countertops, a powder-coated body, and DOT-approved trailer light package.
Meadow Creek • www.meadowcreekbarbecue.com
Meadow Creek specializes in serious outdoor cooking equipment for the serious cook. From smokers and pig roasters to BBQs and flat-top grills, award-winning chefs, backyard enthusiasts and food service professionals have trusted Meadow Creek to provide the professional-grade equipment they rely on since 1980. Meadow Creek is family-owned and operated and based in New Holland, Penn. in the heart of Pennsylvania Dutch country. The BBQ series is a favorite with the chicken-cooking crowd. Meadow Creek chicken cookers are winning awards in many barbecue cook-offs and can be seen in almost any setting across the country, from backyard feasts to charity fundraisers. Built for top performance and long-lasting durability, all BBQ series pits feature: a locking doublesided pivoting grate of welded, food-grade T304 stainless steel rod, grate handles designed to conveniently and safely turn meat or remove it when cooking is done, and removable ash pans for easy cleanup. The BBQ144 can cook 240 pounds of chicken at one time.
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ll of these high quality manufacturers offer several different styles and
models of pull behind grills. If you have something you want that you don’t see, most likely they can build it. So….Are you ready to Buy The Grill?!? The only limiting factor is the size of your wallet.
Check out more Grills & Gear at www.insidetailgating.com
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GRILLS&GEAR
Thrilla’s
TOP 10 by Michael Reed Kean (Twitter: @michaelreedkean)
TAILGATING GADGETS
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very year we see more and more gadgets geared towards tailgating and all things related to tailgating. Why not take inventory of those items so you don’t miss out on the next new gizmo that will take your tailgating skills to the next level? You may have heard the expression, “always be selling.” Well, here at Inside Tailgating we strive to “always be getting better at tailgating.” A great friend of ours and fellow tailgating guru always reminds us: “to be good or be good at it.” These 10 items are will put your tailgate into the upper stratosphere and fit right in with some of your favorite tailgating G.O.D.S.(growing our daily swagger.)
#10
#9
Team Shoe Bottle Opener
Automatic Cordless Tire Inflator
ProDyne PepperPro Smart Grind Electric Lighted Mill Grind salt or pepper at the push of a button. Absolutely dynamic. $22.13, www.walmart.com
Impress the “ladygaters” and knock them back in style. NFL, NCAA and MLB teams available. $17.99, www.skymall.com
Be the hero at every tailgate. $89.95, www.skymall.com
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#7
#8
Grillbot
A grill-cleaning robot. Hysterically entertaining and you don’t have to clean the grill. SCORE! $129.95, www.grillbots.com
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GRILLS&GEAR
#6
#5
King Kooker 36-Hole Jalapeno Rack Best cooking rack idea ever. Muy caliente! $29.99, www.kotulas.com
#4
Octopus Bottle Baster
Totally awesome, and fun for everyone! $11.99, www.surlatable.com
Shock Wave Portable Speakers
Amazing little speakers that are portable and branded with your favorite MLB, NFL, and NCAA teams. Prices vary and limited supply. $64.95, www.amazon.com
#3
Butter Boy Corn Butterer
He butters corn FAST‌ Feeling extra stealthy, go Blue Ninja Butter Boy style. $6.99, www.bedbathandbeyond.com
#2
IO HAWK Intelligent Personal Mobility Device
Ultimate party-finder gear for the tailgate lot. $1499.99, www.brookstone.com
#1
SunBrite TV 42� Pro Series Direct-Sun Outdoor TV SB-4217HD
Only the best in outdoor, award-winning, weather-resistant electronics. If the game goes into overtime or extra innings, even if the weather turns ugly, you will be ready for all the action on game day. www.sunbritetv.com
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GRILLS&GEAR
THE TIFFIN
ALLEGRO
BREEZE RV Love at First Drive
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by Stacey Moore (Twitter: @LilBig02) mall RVs that drive more like SUVs than RVs are ideal for tailgaters, and the comfortable and luxurious Allegro Breeze from Tiffin Motorhomes is just that. It is the smallest Class A rear-diesel RV on the market. Not only is this coach diesel, it gets excellent gas mileage compared to other RVs.
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Check out more Grills & Gear at www.insidetailgating.com
The Allegro Breeze is a breeze to drive too. Anyone who can drive an SUV will feel comfortable behind the wheel. The precision-crafted smooth ride comes from Tiffin’s acclaimed PowerGlide chassis and Navistar MaxxForce 7 rear engine with 240 horsepower. Tiffin added PrecisionTrack to the chassis specifically for the Breeze. It is a merger of independent front suspension with an air ride system that enhances steering control on tight turns and corners. The tight turning radius will definitely come in handy when parking in a tailgating lot. The driver can easily adjust the telescoping steering wheel as well as the brake and gas pedals. The Allegro Breeze also has both rear and side cameras so the driver can easily see traffic or partygoers around the coach. Perhaps the most unique feature for tailgaters is the dual slide living area on the 32-foot floor plan. Technically, the SmartSlides are slide-outs built as single fiberglass units, making them airtight and watertight, as well as virtually undetectable when closed. When both are open there is an abundance of living space and room to roam. One slide is a sofa and kitchen area that exposes a TV when it is out. The other slide is the long dinette seating area with the electric refrigerator and pantry. The
Check out more Grills & Gear at www.insidetailgating.com
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GRILLS&GEAR
coach has an additional TV in the front so everyone in the living area has a view of the game. In addition, there is a full surround system. The quiet and efficient Extraordinaire AC System, which is modeled after a residential system, is another nice feature in the living area. The shower and lavatory are on opposite sides and can be sealed off from the bedroom and the living area with pocket doors. The lavatory area has a window which can provide a
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nice view while taking care of business and some fresh air for the fan to draw through when needed. The bedroom has a plush queen bed with ample storage. The TV drops down from the ceiling for ideal viewing while lying in bed. On the outside there is an outdoor television and automatic awning, with plenty of room underneath to set up tables, chairs and a cooking area for tailgating. There is ample storage underneath and pass-through storage for tents and cornhole boards.
Check out more Grills & Gear at www.insidetailgating.com
The body of a tailgater requires special nourishment.
Food&Drink
by Richard Smith (kulwicky@insidetailgating.com)
Moonshine COCKTAILS E
very tailgate needs a great cocktail. Many cocktail recipes use vodka as their base ingredient, but high-end, well-designed vodka is too good to be used as just an ingredient. And low end “cheap” vodka usually offers no real flavor profile to your drink. Why not try moonshine? It offers flexibility and flavor characteristics, not to mention a storied history.
There used to be one way to drink the underground corn whiskey that was made in improvised stills throughout the South: sip it out of a mason jar, wait for the
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burning in your throat to subside, sip again. But these days the crystal-hued spirit is truly drinkable. It even comes in different flavors. And oh yeah, it’s legal.
Selling moonshine used to be illegal because its distillers refused to pay taxes to the U.S. government. Now moonshine is one of the hottest cocktail ingredients in the country. Bartenders are using brands like Ole Smoky, Stillhouse, Midnight Moon, and Firefly as part of their craft concoctions. No longer do we have to drink raw, harsh, and overproof liquor. Most of the big whiskey brands have launched their own lines of white whiskey. Craft distilleries are
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FOOD&DRINK
popping up all over the country. Moonshine can be made quicker than bourbon or other whiskeys, so companies can have a product to market fairly quickly. Mark Spivak has written a great book on the subject called Moonshine Nation: The Art of Creating Cornbread in a Bottle, released by Lyons Press. “Any resident of the Appalachian South will tell you that distilling corn whiskey was one of the few ways for farmers to scratch out a living and support their families,” Spivak writes. “In fact, it was far more than that. Moonshine was a way to stand up to a system of law and government that many people thought was unfair. It was a way for the individual to score a fleeting but well-deserved victory over society.” One chapter explains why, without moonshine, there would be no NASCAR. Spivak interviewed North Carolinian Junior Johnson. Not only was Johnson a legendary bootlegger-turned-race-car-driver, he’s
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now a partner with Piedmont Distillers in a line of legal moonshine called Midnight Moon. The chapter on Junior Johnson (the man Tom Wolfe called The Last American Hero) is filled with Junior’s reminiscences about the birth of NASCAR and the legends he jousted with on the track. He gives a glimpse into the glory days of bootlegging in America—at his peak, Junior employed 75 people and ran tractor-trailers of moonshine back and forth from North Carolina to the Mississippi Delta. Spivak also found that while female distillers are more common in the 21st century, they’re not exactly new to the Appalachian South. The wives and daughters of moonshiners had to know as much about the production of illegal corn whiskey as their husbands. They were the ones who had to take over the business when their spouses or fathers went to prison. A typical moonshiner served three or four prison terms in his lifetime.
So, just for fun at your next event, try swapping out vodka (or gin and tequila) with America’s favorite homegrown spirit. Why does it work as a substitute for vodka? Moonshine is still that simple clear liquid but offers a distinctive taste of its own. It lends drinks a different kind of flavor; many sense a little hint of corn sweetness in the spirit. You can also experiment with moonshine in established tequila and gin cocktails because the flavor profile fits with many of those. Both corn and agave are high in sugar. Is a Moonshine Sunrise or a Moonshine Margarita too far of a leap?
Check out more Food & Drink at www.insidetailgating.com
FOOD&DRINK Moonshine Margarita 1.5 oz moonshine 1 oz Cointreau 1 oz fresh-squeezed lime juice
• Shake all three ingredients in a cocktail shaker filled with ice until well mixed.
• Pour into a rocks glass filled with ice and garnish with a slice of lime.
1000 Islands Iced Tea
Sabrina Starr, 1000 Islands Harbor Hotel —Clayton, N.Y. .5 oz. Clayton Distillery Vodka .5 oz. Clayton Distillery Gin .5 oz. Clayton Distillery Bourbon .5 oz. Clayton Distillery Peach Whiskey .5 oz. Clayton Distillery Lemonade Moonshine 4 oz. Raspberry iced tea Splash pink lemonade
Blonde Manhattan
1 ¾ oz. Hudson New York Moonshine Corn Whiskey
• Add liquor and iced tea to cocktail shaker with ice. • Shake and pour. • Top with a splash of pink lemonade.
1 oz. Antica Sweet Vermouth ½ oz. Cointreau 3 dashes orange bitters 1 lemon twist
Hula Grill’s Tutu’s Moonshine
• Stir the first four ingredients with ice and
1.25 oz Hawaiian Moonshine
strain up or over fresh ice into rocks glass.
• Garnish with lemon twist.
Served at Outrigger Waikiki Beach Resort .5 oz Grand Marnier .5 oz Manoa Honey 2 oz pineapple juice 1 oz passion purée
Mickey Mickleson 2 oz. American Born Dixie (sweet tea-flavored moonshine) 1 oz. lemonade Fresh mint
• Muddle a few leaves of fresh mint on the
4-5 pineapple chunks Hawaiian Moonshine is a modern version of okolehao—an ancient Hawaiian alcoholic spirit whose main ingredient was the root of the Ti plant.
• Blend ingredients until smooth • Pour into a cored-out pineapple, insert a straw and enjoy
bottom of an Old Fashioned glass.
• Add moonshine and lemonade, stir • Add a big ball of ice.
Moonshine Mule
1 part Ole Smoky® White Lightnin’™ 2 part Ginger Beer
Salty Apple
2 oz. Apple Pie moonshine 2 oz. Grapefruit juice
• Build the cocktail in a salt-rimmed Old Fashioned glass over ice.
• Stir and garnish with a lime wheel.
Angostura Bitters Ole Smoky Tennessee Moonshine is Tennessee’s First Legal Moonshine and comes in a variety of flavors, including the famous Apple Pie Moonshine. At 40 proof, it’s perfect for enjoying straight out of the jar.
• Mix well in a glass over ice • Top with Angostura Bitters • Garnish with fresh lime wedge
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FOOD&DRINK
by Stacey Moore (Twitter: @LilBig02)
First Annual LilBig
Hot Dog CHALLENGE W
hen I first saw the 10 Twists on Hot Dogs in the magazine Every Day with Rachel Ray, I immediately started thinking about which ones might be good at a tailgate. So when I celebrated the 4th of July with my family at Smith Mountain Lake, Va., I created a Hot Dog challenge with six different recipes for our family to try while we watched Nathan’s Famous Hot Dog Eating Contest.
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FOOD&DRINK
This year the Nathan’s contest featured an upset that rivals Buster Douglas over Mike Tyson. Matt Stonie, a.k.a. Megatoad, took down eight-time champion Joey Chestnut, a.k.a. Jaws, by eating 62 hot dogs and buns in 10 minutes. Who eats 62 hot dogs in a year? OK, maybe I can do that. My family and friends are not built for speed, but they do have discerning taste buds and strong opinions. In our first Annual LilBig Hot Dog Challenge, everyone tried all six hot dogs— naturally, we used Nathan’s hot dogs—and ranked them from best to worst. The top-rated dogs got six points, the second-best got five points, on down to one point for the lonely loser dog. Wait, there are no losers, only lower-rated winners on this list. When all the points were added up, we had three distinct tiers created by this point system. Here is the breakdown:
Top Tier: PASTRAMI REUBEN DOG
Wrap the dog in pastrami. Layer on a slice of Swiss cheese; melt. Top with sauerkraut and Thousand Island dressing. At first, a few people were scratching their heads and wondering if they really wanted to try this dog. Once they did, it was a party in the mouth. A classic case of a pre-game prediction gone wrong. From worst to first with one bite.
NACHO DOG
Sprinkle with shredded cheddar, melt. Top with guacamole, pickled jalapenos and crumbled tortilla chips. Nachos are obviously great and can be enjoyed at home, in the lots and inside the stadium. The Nacho Dog is full of flavor. The crunch from the chips is nice and when combined with the jalapenos, a refreshing swig of cold beer is in order. It is no surprise that the Nacho Dog ended up as one of the top two dogs. Turn your next tailgate into a fiesta by featuring this top dog.
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FOOD&DRINK
Second Tier:
BUFFALO DOG
Toss finely-chopped celery and carrots in hot sauce. Spoon onto the dog; top with bleu cheese crumbles. If you don’t like how messy your fingers get from eating wings, this could be a good alternative. We used Frank’s Red Hot because we do believe that you can put that sh*t on anything and it will taste good. It was a surprise that this dog did not sit next to the Nacho Dog in the rankings, but it is what it is.
FRENCH ONION DOG
Top with caramelized onions and shredded gruyere; melt. Sprinkle with chopped fresh thyme. A simple and sophisticated dog that will impress anyone who takes a bite. A dog that most thought would be at the bottom before the challenge started ended up in the middle of the pack.
Bottom Tier:
PIMENTO CHEESE DOG
Spread with store-bought pimento cheese, then sprinkle with crushed buttery crackers. The type of pimento cheese you get certainly makes a big difference on this dog. I think that the other flavors were more memorable and bolder. We did use our favorite spicy pimento cheese to give it a kick but it fell a little flat compared to the others. That wouldn’t stop me from serving it at a tailgate.
SEATTLE DOG
Spread with cream cheese, then top with grilled onions and sliced jalapenos. BORING!!!!! That is the chant for this dog. Sounds appealing but will probably need Russell Wilson to promote it before it finds the way on any tailgate menu I would put together. Seriously, though, try it, you might like it.
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That concludes the First Annual LilBig Hot Dog Challenge. If you create your own challenge, or have any twists we should consider including in our next Challenge, let us know. Many thanks to Every Day with Rachael Ray for publishing these great twists for us to try.
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Pickles T
FOOD&DRINK
by Derek Buono (Twitter: @BeerMagazine)
Cured with Fennel & Szechwan Pepper hese are not your everyday kosher dills or bread & butters. For me they are the perfect balance between sweet and salty along with the added bonus of the tongue-tingling effect of Szechwan peppercorns. Their sweet-and-salty plays perfectly with the bitterness of beer.
Ingredients
1/2 gallon rice wine vinegar 6 cups of sugar 2 tablespoons kosher salt 1/4 cup Szechwan peppercorn 1/4 cup fennel seed 3 English cucumbers, sliced in about 1/3 inch rounds 3 fennel bulbs, shaved thin Flemish Red or any mediumbodied beer to taste. 1. Place the vinegar, sugar, salt, peppercorns and fennel seed in a pot and bring to a simmer. 2. Meanwhile, slice the cucumbers and fennel, place in a bowl and set aside. 3. After simmering, carefully pour the liquid over the cucumber and fennel. 4. Place plastic wrap directly on top of the cucumber mixture; this will ensure they stay submerged in the liquid and take on the best flavor. 5. Let cool to room temperature, then cover the entire bowl with plastic wrap and let sit for at least 48 hours. 6. Right before serving, sprinkle the pickles with a bit of the beer and serve immediately.
For more BEER check out www.thebeermag.com
TIPS
• YOU CAN ALSO USE BABY OR GHERKIN CUCUMBERS. If you do, then leave them whole. • IF YOU DON'T LIKE THE SWEETER PICKLES then leave out some sugar. • THESE WILL BE A STAPLE AT THE SALTED PIG, along with many other variations.
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25K To Glory > Clemson Player > Philly Tailgating
Fans&Thrills
25K GLORY I by Carroll Rogers Walton (Twitter: @CarrollRogers)
TO
n the fall of 2013, Rhett Grametbauer and two of his colleagues drove 25,000 miles in a 1967 Volkswagon bus
nicknamed “Hail Mary” to visit all 31 NFL stadiums in one football season.
The goal was to learn about the connection between fans and sports, and the result was a documentary video to commemorate the trip called “25,000 Miles to Glory” which aired on both the NFL Network and ESPN2. Grametbauer, who runs a social network called “Foam Finger Nation” and lives in Austin, Texas, also gained a newfound appreciation for the real people behind the face paint.
Grametbauer offered his insights on the most surprisingly good—and bad—tailgating spots around the NFL and a little about his adventure along the way. Here are excerpts from that conversation:
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FANS&THRILLS
Q. What was the biggest surprise of your trip? A. I didn’t expect the depth of the people that we met. The face-painters and the people who dress up, you don’t ever think there’s real stuff behind what they do. They’re just these lunatics that are seen on camera. But when you get to know them, and they open their house to you, there’s really something more to those people than meets the eye. The first guy we ever ran into was “Rocky the Leprechaun” in Denver, and he found us on the highway going from Denver to San Francisco. He pulled us over and said “Hey I got a place in Moab (Utah), if you want to spend the night.”
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Q. Why the VW bus? A. I bought it for tailgating because I could throw everything I needed in the back and still park in one spot. So many people responded to the VW bus that I wanted to take it around the country and do something special with it. Its name (is a nod to former Cowboys quarterback Roger Staubach who invented the term for a late-game desperation heave) but it’s also because you need a prayer to get where you’re going.
Q. How much car trouble did you have? A. Lots of car trouble. Our brakes went out three times on us. Then the generator on the alternator went out several times. The worst part was getting stuck in North Carolina at 3 o’clock in the morning on the side of the road. We just slept in the bus for the night.
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FANS&THRILLS
Q. What was the most ridiculous travel leg of your trip? A. We had to change (our schedule) because we were not going to make it from Seattle to Dallas through the Rockies in December. So we went from Miami on a Thursday night, watched a game, drove to Dallas for a Sunday noon game and then drove to Green Bay for the Monday night game that next night. We drove through the night to get to there. It’s about a 20-hour drive from Dallas to Green Bay. I drove the entire way. The bus doesn’t have disc brakes, so it takes you a lot longer to stop. The engine is in the back, so there’s no protection in the front. I didn’t trust the other guy because I’ve seen him drive before, and the camera guy didn’t know how to drive a standard, so that eliminated him. Q. What were some of the interesting stadiums you saw? A. It was really cool to see Arrowhead (in Kansas City) because I’ve always seen it on TV. There are some that don’t have a lot of character. Edward Jones (in St. Louis) is not a very good place to watch a game. The Seahawks Stadium is really loud, like everybody talks about it. It was truly the loudest place I’ve ever been. We went to the CardinalsRams game in Arizona, and there were more Rams fans than there were Cardinals fans because they were Los Angeles Rams fans, and they go to that game every year.
I thought it was interesting that people in L.A. remain a fan of their team, even though (the Rams) basically betrayed them and went (to St. Louis.) Q. What were some of the best and worst tailgating cities you came across? A. There are some places that do it really well, and some that don’t do it well at all. I’m a Cowboys fan. Dallas doesn’t really do it that well. Then places that I was just really looking to check off my list, and not looking forward to, turned out to be the best places to go to a game. Buffalo and Cleveland were phenomenal places to go. Oakland had the best food with the “Black Hole” tailgate. They cooked some tacos that were just fantastic. But I tell people if you’re going to go to one place, you’ve got to go to Buffalo to watch a game. Q. Why is that? A. Because it’s that good of an experience. They have a guy named Ketchup Kenny,
and he also goes by the name of Pinto Ron because he has a red Pinto that he cooks on top of during the tailgate. The reason they call him Ketchup Kenny is he comes out and asks for ketchup and everybody—there are probably 400 or 500 people at the tailgate—pours ketchup on him. He walks around and takes pictures with everybody, those kinds of things. To me Buffalo would be a miserable place to live, but young people were talking about “I can’t ever move from here because this is what we do in the fall. This is Buffalo.” We met a guy that moved from England to the TorontoBuffalo area just to be closer to the Bills. Q. What made the Black Hole tailgate so memorable? A. The Black Hole tailgate is nothing like you would imagine. It’s really, really nice people. The impression is that people are just maniacs and how dangerous that place is but we filmed some of the kids, families walking to the game. Then there was this guy’s story about how he identifies with the Raiders because in life, he feels like an outcast. He didn’t want to come to the tailgate because he didn’t know anybody, but they saw him and (treated him like) part of the family. One guy we met was from Philadelphia but he was an Oakland Raiders fan. Some of the guys from the Black Hole tailgate went to his wedding.
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FANS&THRILLS
by Carroll Rogers Walton (Twitter: @CarrollRogers)
CLEMSON PLAYER
W
hen former major league infielder Bill Spiers was a student and an athlete at Clemson, tailgating at football games was a good way to drop in on some friends and get some home-away-fromhome-cooked grub. Now it’s one of the best ways he knows of to get quality family time. Spiers, who played shortstop on Clemson’s baseball team and punted for the football team for one year under Coach Danny Ford, is back in the lots every home game now tailgating with his family. He’s 49 and a father of three. His oldest daughter Ashley will be a senior at Clemson this fall. She works as a student volunteer in the football office, and she’s not the only one in the family who is Tiger crazy. “It’s been a great thing,” Spiers said. “The way I look at it, I got three kids, and all of them would rather be there than anywhere else. And that’s what makes it nice. It’s a family atmosphere up at Clemson. It’s pretty special. You can’t put
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a price on it because the kids love to go. They can’t wait to go to a game and tailgate. It’ll be memories you’ll have forever with your family.” Spiers retired from Major League Baseball in 2001 and makes his home in Cameron, S.C. not far from where he grew up in Orangeburg, S.C. Spiers spent 14 seasons in the major leagues after being drafted in the first round by the Brewers. He played in Milwaukee for six years, one year with the New York Mets and seven years with the Houston Astros. But he calls his one year punting on the Clemson football team, as a junior in 1986, one of his absolute sports highlights.
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FANS&THRILLS “That was one of my most favorite times by far,” Spiers said. “Baseball has been my life. Playing in the major leagues was obviously a dream and a blessing, but I still tell people running down the hill the very first time (was a thrill) because you grow up a Clemson fan, going to the games and seeing the atmosphere. We joke with people, it’s God’s country up at Clemson. Something in those hills, as they say. And it is. Growing up a Clemson fan like I did, every little boy wants to play football for Clemson. Standing on top of the hill In front of 84,000 people was something I’ll never forget. I still get chills when they run down the hill. I get chills thinking about it. It’s like you stand on top of a mountain and all of these people are cheering for you. It’s unbelievable.” Now he enjoys watching Clemson players rub Howard’s Rock and run down the hill in the east end zone of Memorial Stadium—better known as “Death Valley”— before every home game with his wife Laura, their kids Ashley, Will and Mary Crosby. Spiers has been a Clemson season ticket holder and regular tailgater for the past seven or eight years. Since retiring from the Astros, he’s served as an assistant football and baseball coach at Calhoun Academy in St. Matthews, S.C. Spiers was recently named head football coach for the upcoming season too. But that won’t stop him from loading up the family in his Infiniti sport utility and driving three hours to Clemson after high school football games Friday night. “It’s going to be tough getting to Clemson this year, but we’ll make it
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happen,” Spiers said. “When you’re an assistant coach, you can get on out of there after the game, but now being the head coach, you’ve got to tie things down before you leave. We’re going to be later getting to Clemson, let’s put it that way. Instead of 1 or 2 o’clock (in the morning), we’ll be getting there at maybe 2 or 3 o’clock.” The Spiers spend Friday nights in Clemson, either in a hotel or a townhome they rent, all in the name of beating football traffic on Saturdays. They park in the same tailgating spot next to family friend Ken
Fleming and his family. Their parking spots are close enough so all the kids can go high-five Clemson players as they exit the team buses for the Tiger Walk. Spiers and Fleming each bring picnic tables handmade by Fleming’s father. “It’s like a jigsaw puzzle,” Spiers said. “They fit perfectly in your SUV. There are eight parts to them, the top, the sides, the seats, and they’ve got a big orange Tiger paw in the middle of them. Everybody loves them when they come by.” Fleming is the chef of the group, and he’ll grill everything from hamburgers, ribs or chicken kabobs to Beaufort Stew, a traditional South Carolina low country boil, with shrimp, sausage, corn and potatoes. Between the food, the setup and the family time, the Spiers wouldn’t miss Saturday Clemson tailgates. “The cool thing about it is the way Clemson is set up, our seats are in the west end zone,” Spiers said. “I always go into our seats an hour before the game. I don’t want to stand in any lines, and I like to watch them warm up. That’s the coach in me. But you turn around and you look out over the parking lot when you get up high in the stadium and it’s like a tent city of orange and purple tailgating tents everywhere. I know that happens at a lot of other schools, but Clemson is so open. It’s so conducive for tailgating, that it’s just a sight to see.”
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FANS&THRILLS
PHILLY
TAILGATING
Many of the best tailgating stadiums in the country are college football stadiums.
by Richard Smith (kulwicky@insidetailgating.com)
T
he Grove, the tree-lined, 10-acre space on the University of Mississippi’s campus is world famous. The festivities held at the Florida-Georgia game, played every year in Jacksonville, are legendary for their rowdiness. The University of Washington’s Husky Stadium is known for its water activities, where thousands of fans arrive by boat. And who can forget the “Tiger Walk” at Auburn University, where thousands gather to cheer on the home team as they walk down Donahue Drive towards Jordan-Hare Stadium? In pro football, every NFL team has its share of pre-game celebrating and partying too. Green Bay tends to top the list but Denver, Kansas City, Baltimore and Buffalo offer pretty legendary tailgates as well. And there is one city where you can tailgate in nearly the same spot for multiple sporting events, as well as concerts. That is Philadelphia, the City of Brotherly Love. South Philadelphia boasts the largest collection of active professional and college sports venues located in one spot. The South Philadelphia Sports Complex has an NHL/ NBA arena, an NFL stadium and a Major League Baseball stadium. Teams that call the area home include the Phillies, the Eagles, the 76ers, the Flyers, the Soul (arena football), Temple Owls football and Villanova Wildcats basketball. Needless to say, it is a busy place. Located in a neighborhood of other sports venues, the fan experience is much different than stadiums that are surrounded by downtown urban areas. The South Philadelphia Sports Complex was also home to three other famous sports buildings. John F. Kennedy Stadium (1926-1992) held Eagles games, multiple Army–Navy games and the 1985 Live Aid concert. The Spectrum (1967-1996) was the home of the Flyers, 76ers and Wings. Veterans Stadium (1971-2003) was the home of the Eagles and the Phillies and hosted three World Series, two Major League Baseball All-Star Games and 17 Army–Navy Games. The parking lots open up to five hours before kickoff. Parking costs vary by event but expect to pay about $35. Space usually isn’t a problem in massive parking lots which accommodate some 6,000 vehicles.
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Lincoln Financial Field
Lincoln Financial Field tends to get lost among the many new stadiums of the NFL. But anyone who has traveled on Interstate I-95 between New York and Baltimore can tell you that the imposing structure of “The Linc” in Philadelphia should be a serious contender among the elite football stadiums. The stadium has striking architecture, especially in comparison to neighboring Citizen Bank Park, where the Phillies play. It eschews traditional brick colors and uses sleek steel, glass facades and darker surfaces to make a unique statement. The HD screens and scoreboards enhance the fan experience to even a larger scale. The recent addition of 14 microturbines adds to the unique look of the stadium and provides sustainable energy for the complex.
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FANS&THRILLS Opened in 2003, this stadium has a capacity of 69,176. Two-thirds of the fans sit along the sidelines, and the corners feature plazas that face the city center, allowing for skyline views. The seating bowl includes lower and upper decks, as well as a mezzanine level. Lincoln Financial Field does many things, all of them very well. Most importantly it gives the Eagles and their fans a place of their own for the first time in the long history of the franchise. No more sharing facilities with the Phillies. And unlike some of its predecessors, the team now has a true home-field advantage, which can only help the longterm health of the franchise. In Lincoln Financial Field, Eagles fans finally have a place to be proud of. Philadelphia Eagles fans are infamous for booing Santa Claus—there was the unfortunate incident in 1968 when they pelted a fill-in halftime guest with snowballs—and their bad reputation may be a bit unfair. The fans are very serious about their team but not as awful as legend may have it. The smart out-of-town fan should make sure not to antagonize the locals just in case, but that could be good advice anywhere. Because of extensive tailgating there will likely be some people who have imbibed too much. That is true for a lot of NFL games, as well as any sporting events with a similar parking lot atmosphere. Eagles games are still good events for fans of all ages.
TAILGATE LIKE A LOCAL
As for the local fare, Italian sausage is the signature dish of tailgating fans but you can also find plenty of homegrown Philly cheesesteaks as well. Here are some pointers on how to make your own:
Philly Cheesesteak
Italian Sausage
INGREDIENTS 1 lb ribeye steak
INGREDIENTS 4 mild or hot Italian sausages
1 medium onion, diced
2 medium onions (cut in half & sliced)
8 slices American cheese
1 green bell pepper (cored, seeded & sliced)
2 large hoagie rolls
1 red bell pepper (cored, seeded & sliced)
Recipe by Baker Bettie
1. Use a sharp knife to cut the meat as thin as possible, making sure to cut against the grain. Set aside.
Recipe by Food.com
6 tablespoons extra virgin olive oil 1/2 tablespoon salt 1 tablespoon black pepper
2. Cut the rolls down the center and place 4 slices of cheese in each of the rolls.
1/8 teaspoon dried oregano
3. Meanwhile, preheat a skillet over medium-high heat.
1/4 cup shredded parmesan cheese
4. Once the skillet is hot add the oil to the pan. Add the onions to the pan and season with salt and pepper.
1/4 cup shredded provolone cheese
5. Saute for a few minutes until slightly caramelized. 6. Keeping the pan over medium-high heat, add the steak to the pan with the onions and season well with salt and pepper and a bit of garlic powder if desired. 7. Cook just until cooked through; this should only take a couple of minutes. 8. Immediately divide the meat and onions between the two rolls.
1/8 cup white wine or 1⁄8 cup red wine 1/4 cup shredded mozzarella cheese 4 hoagie rolls (submarine) 1. Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done. This takes about 8 to 10 minutes. 2. Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat. 4. Add the wine, cover and cook 4 minutes more. Uncover and cook until moisture is absorbed. 5. On either a grill or in a skillet with a little extra virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning. 6. In a large baking dish or pan, place the opened rolls. 7. Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers. 8. Mix the 3 shredded cheeses and evenly sprinkle that on top. 9. Heat, uncovered, on 400°F or until the cheese is melted. 10. Remove from heat, top with some Marinara sauce, close the sandwiches and serve.
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FANS&THRILLS Citizens Bank Park
The Philadelphia Phillies, first formed in 1883, are not only the oldest continuous, one-city franchise in American professional sports, but they have also lost more than any other team. In 2007, the Phillies were the first professional team to reach 10,000 losses. Granted, the Phillies won a World Series in 2008, but an aging roster and oppressive player contracts have the Phillies in the midst of a third straight losing season, poised to rebuild yet again. Recreation Park was the Phillies’ first home, called by author Rich Westcott “the most irregularly shaped piece of land imaginable.” They moved into the Baker Bowl in 1887. It had the first cantilevered upper deck in a sports stadium and was the first ballpark to use steel and concrete for the majority of its construction. The stadium was seen as small and quirky, in large part because of its hump in the outfield where an underground train tunnel was located. Shibe Park/Connie Mack Stadium was the next destination for the Phillies. It had a beautifully designed exterior facade and some interesting elements. But money issues, ownership infighting and its location in a less-than-desirable neighborhood doomed its fate. In 1971, the city and the team made the poor decision of moving into the multipurpose Veterans Stadium to share with the Eagles. Much like Riverfront Stadium in Cincinnati and Three Rivers Stadium in Pittsburgh, Veterans was seen as a lifeless hulking complex that offered little for the fans. It got to the point that the stadium was rundown and its lower parts overtaken by rats and mice. In 2004 the Phillies moved into Citizens Bank Park, a jewel of a new stadium, next to where Veterans Stadium used to be. The Phillies boasted home sellout streaks between 2009 and 2012. Although recent losing seasons have hurt attendance,
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Phanatic Pheckin Bomb
Recipe adapted from McGillins Old Ale House
Citizens Bank Park still gives the Phillies a fine place to perform at a high level.
Wells Fargo Center
The Wells Fargo Center opened in 1996 as the CoreStates Center. It is home not just to the Flyers, but to the 76ers, the Soul (Arena Football League) and to the Villanova Wildcats for selected basketball games. The 19,519-seat arena is also a venue for the largest touring concerts and events that come through the area. When the tailgating food and beverages run out, there are other bar and tavern options in the area. Located across the street from the South Philadelphia Sports Complex is XFINITY Live, which is like a food court of bars. Food is good here and there’s a decent variety, but it can be expensive. The star attraction is the 32-foot screen at the NBC Sports Arena. The Victory Beer Hall is also another fine venue, especially for local brews. Across the street from XFINITY Live is McFadden’s, a sports bar, which is open year-round, in the first level of Citizens Bank Park. Also close by is Chickie’s and Pete’s flagship location on Packard Avenue. This
INGREDIENTS 1/4 shot sour apple Schnapps
massive sports 3/4 shot Irish whiskey bar has numerous smaller bars 3/4 of a pint of hard inside, hundreds cider. of screens, video 1. Add apple games and Schnapps and Irish some serious whiskey to a chilled food. The Crab shot glass. Fries are a star here. Also check 2. Drop into cider in a out the chicken boilermaker fashion. cheesesteak. You can park at Chickie’s Phillies-tini and Pete’s for Recipe adapted from games, as they McGillins Old Ale offer a shuttle House bus to the INGREDIENTS games better 2 oz raspberry vodka known as “The Taxi Crab.” Just 1 oz triple sec make sure you 1/2 oz cranberry juice follow parking rules to avoid 1. Shake with ice and getting towed. strain into a chilled Located about cocktail glass two miles north of the Sports Complex, you can find some of the best traditional cheesesteaks in Philadelphia at Philip’s Steaks at 2234 West Passyunk Avenue. It’s not one of the more touristy spots, but is still in a safe neighborhood and offers free parking. Philip’s also has a surprisingly good cheeseburger for a cheesesteak joint. Just remember you have to buy the drinks and fries at a different window than your main entree, which is a strange and unique Philly tradition. Three miles east of the Sports Complex, underneath the I-95 overpass, is Tony Luke’s Cheesesteaks, which is somewhat touristy but good.
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VIBA SEAT The Ultimate Tailgate Seat NEW for Fall 2015 Made in USA
VIBA Outdoor Products www.viba-odp.com
Professional grade seat for superior comfort
All SEC teams available
Foldable and adjustable footrest
NO truck modifications required and NO tools required to install
Full 360 degree seat rotation
Tailgate will close/open with seat installed