A long time ago, way before anyone had heard of a blog, I was in college where the football team was pretty good, so getting a tailgating space near the stadium was competitive. Occasionally I dragged a lot of gear to the stadium on Friday evenings to section off an area where I camped and ate with friends.
Knowing we would be there for nearly twenty-four hours with just one grill, we should have planned ahead, but hey, we had other things on our minds (I don’t remember what). Figuring out how to eat in a parking lot was an exercise in trial and error, mostly error.
Since then I have learned an important rule about tailgating, It’s my version of the 80/20 Rule and it says that you should do 80% of the preparation at home, where you have the conveniences of a kitchen, like running water. Once you get to the stadium, you should really only need to grill. That’s the 20%.
Here are some recipes from Weber’s Greatest Hits that fit that rule well.
Brats with Spicy Stewed Peppers
At home fill a foil pan with sliced peppers, jalapeno, onion, seasonings, and butter. At the stadium, cook the peppers etc with beer and mustard. Grill the brats and pat yourself on the back.