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Preparing For A Race Weekend Tailgate
The secret ingredient to any successful tailgate party is planning ahead. Racing tailgate parties are not just a day like most football tailgates. Typically, a race tailgate lasts an entire weekend, from 2 to 5 days. The key is to cook as much as possible before hitting the trail. It’s important to know how many people you are feeding and plan the menu! Simple but doable recipes are also optimal, especially if you only work with coolers.
You should freeze or refrigerate your food beforehand. If possible, refrigerate or freeze foods and beverages before packaging them. If you’re going into an RV or trailer, chances are you’ll have decent cooling, but extra coolers are always good to have on hand. Especially a separate cooler for drinks. They tend to be opened and closed more often. You don’t want to keep food in a cooler that is constantly being opened and closed. When camping or just trucking, an insulated container or cooler with some pre-frozen items is necessary. Instead of using loose ice, consider freezing water in lightweight plastic containers or clean milk jugs; That way they won’t flood your cooler when they melt. This can increase your cool water supply both during and after the race. Better yet, use water bottles so you can drink directly from them to make optimal use of the cooler space.
It helps to double the recipes on race weekends. Many recipes can be doubled or tripled to feed the masses. Still, too much is better than too little. If you have the right ways to store leftovers, I’m sure someone will be munching on these treats early in the morning or late at night. Do not multiply certain ingredients, such as oil and butter, that are used for frying. Just use enough to cover the bottom of the pan. In any case, a good tailgate bin should have a fresh container of olive oil or vegetable oil and/or maybe a can of spray oil.
Marinate your food ahead of time. If possible, do all the marinating before the race. Marinate the meat in the cooler or refrigerator and discard the marinade used for raw meat. It works best when deep-frying with beef and pork or even turkey. Boneless chicken, fish and shrimp tend to marinate quickly. Faster pickled items can be made at the trailhead in high-quality ziplock bags and in the freezer. Such items can be marinated quickly and easily by taking a few fresh oranges or lemons and squeezing the juice directly onto the meat and adding spices from your tailgate bin. If you have a bottle of your favorite Italian sauce handy, it also makes a great marinade. The sauce should only be kept in the refrigerator after opening. Refrigerate any other fresh marinades that have not been used on raw meat to season the cooked food later.
Other pre-race preparation is pretty much common sense. Make sure your tailgate bin is properly stocked. This includes things like foil and grilling tools and a hand crank can opener. After every tailgate party, stock up immediately so you’re ready to go right away.
Stock up on extra fuel for your grill, BBQ smoker and deep fryer. Make sure you have more coal, wood, or a full tank of propane or two. Some competition venues have a place to store ice and propane, but if this is a new venue for you or you’re not sure, make sure you’re prepared. You don’t want to set up your turkey fryer on the third day of the race after a couple of breakfasts, lunches, and dinners and run out of LPG halfway through frying the turkey. You can always use the propane on another day. Don’t plan on using your smoker every day if you don’t have enough wood or charcoal. Before you hit the trail, make sure your hoses and regulators are in working order. There’s probably a big box store somewhere nearby, but why bother if you don’t have to. Traffic is usually bad enough on a race weekend. Why add any depth to the mix if you don’t have to. Make sure your gear is properly organized for travel as well. You don’t want to get to the trailhead or camp to find your grill lid flew off at mile marker 9.
Pre-race preparation is important for any tailgate. Even if you’re just an attendee, ask the chef and bottle washer what you can bring. Ask if help is needed. If you want to enjoy the competition, you don’t just have to be a drunkard and a face-stuffer. Some help may not be necessary, but if you want to be asked back again, help if needed.
Have a great racing season.
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