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Industry Experts Help
Party Hosts Raise Their Game
Press Release Here:
http://www.marketwired.com/press-release/industry-experts-help-super-sunday-party-hosts-raise-their-game-2192751.htm
http://www.marketwired.com/press-release/industry-experts-help-super-sunday-party-hosts-raise-their-game-2192751.htm
Blacktop Marinated Flank Steak for Super Sunday
Gridiron Chef Doc
Gridiron Chef Doc
Preparation Day Before:
With a sharp butcher knife, score each side of flank 1cm deep
(Diamond-cut as seen above)
In a Ziploc freezer bag, add:
Serving Day
Jack the marinade up by cutting up some portabello mushroom and throwing them in when boiling marinade.
With a sharp butcher knife, score each side of flank 1cm deep
(Diamond-cut as seen above)
In a Ziploc freezer bag, add:
- 6 oz. of Soy Sauce,
- 6 oz. of Canadian/California Sherry (not Cooking Sherry)
- 6 chopped cloves of garlic
- Roll meat and add to bag of marinade; Burp air out, then seal bag tight
- Refrigerate overnight; Flip bag in the morning
- Bring to room temp 1/2 hour before cooking
Serving Day
- Heat your Grill to 400 degrees
- Remove meat from bag to a clean cutting board
- Pour marinade into a small pot and bring to a boil
- Grill flank to medium rare (140F degrees maximum, flipping once only)
- While grilling, coat flank with small portions of marinade
- When cooked to temperature, take meat from grill to a cutting board, cover with tin foil & let rest for 5-7 min.
- With a very sharp knife, cut into thin slices against the grain as shown above, then drizzle marinade overtop
Jack the marinade up by cutting up some portabello mushroom and throwing them in when boiling marinade.
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MAPLE LEMON PORK TENDERLOIN
for Super Sunday
“If you can get your hands on it, there is really nothing like fresh maple syrup. Maple goes with pork like American football goes with a good beer. Add some acidity from the fresh lemon combined with some herbaceous thyme, some garlic and Dijon mustard, and you have as good of a marinating recipe for gameday as has ever been had. Truly enjoy this “make-ahead” recipe. It’s been the featured dish @ The Pro Football Hall of FameHall of Fame and College Football .
Recipe is for each piece of Pork Tenderloin – approx. 1.25 to 1.5 Lbs.
Preparation Day Before:
In a resealable Ziploc freezer bag, add:
(Note: Top up your marinade as you see fit. It makes a great finishing sauce)
Gameday:
Note: This is a “great” party recipe, served en masse. Each Ziploc Freezer bag can hold up to 6 Lbs. of Pork Tenderloin.
Recipe is for each piece of Pork Tenderloin – approx. 1.25 to 1.5 Lbs.
Preparation Day Before:
- With a sharp butcher knife, score 2 opposite sides of pork - approx. ½” deep (Diagonal Cut)
In a resealable Ziploc freezer bag, add:
- 3 Tbsp. of real Maple Syrup
- 2 Tbsp. of Dijon Mustard
- 2 Tbsp. of Olive Oil
- 2 Tbsp. of Fresh Lemon Juice
- 2 Tsp. Of Grated Lemon Peel
- 2 Cloves of Chopped Garlic
- 1 Tsp. Of Fresh Thyme
- ¼ Tsp. Fresh Cracked Pepper
- Add tenderloin to bag of marinade; Burp air out, then seal bag tight
- Refrigerate overnight; Flip bag in the morning
- Bring to room temp 1/2 hour before cooking
(Note: Top up your marinade as you see fit. It makes a great finishing sauce)
Gameday:
- Remove tenderloin(s) from bag to a clean cutting board 1 hr. before grilling.
- Heat your Grill to 350 degrees
- Pour marinade from the bag into a medium size pot, bring to a boil for 2 min., cover & keep at low temperature
- Grill Tenderloin to medium (150 degrees F, 66 degrees C), & while grilling, coat tenderloin with small portions of maple lemon marinade (The tenderloin can get a little charred, as the maple syrup will caramelize. So feel free to remove and cook off-heat until you reach preferred temperature)
- When cooked to temperature, take meat from Grill to a cutting board, cover with tin foil and let rest for 5 minutes
- Cut into ½” thick medallions diagonally, then drizzle boiled marinade overtop.
Note: This is a “great” party recipe, served en masse. Each Ziploc Freezer bag can hold up to 6 Lbs. of Pork Tenderloin.
Celebrity Mixologist Jeremy Parsons - “Touchdown Cocktails” and a Trio of Wontons
Trio of Winning Wontons
Makes 36 wontons
1 lb of lean ground beef
5 Garlic buds finely chopped
½ Vidalia onion finely chopped
Sauté until well cooked , reserve and cool
Stuffings
Mexican
3 oz. diced Jalapenos
3 oz. shredded Medium cheddar
Serve with salsa
Italian
4 oz, Muffuletta Mix (olive relish)
3 oz. Grand Padano cheese shredded
Serve with a marinara sauce
Japanese
3 Pineapple rings bbq’d chopped
3 scallions finely sliced
Serve with a teriyaki sauce
Directions:
Wet your cutting board and place as many squares as you can . place ground beef into the center of each square just enough to allow for the toppings. Add your topping and then pinch corner to opposite corner until you have four corners and all seams are sealed. Reserve and place into a deep fryer on high for 45 seconds or until golden brown.
Makes 36 wontons
1 lb of lean ground beef
5 Garlic buds finely chopped
½ Vidalia onion finely chopped
Sauté until well cooked , reserve and cool
Stuffings
Mexican
3 oz. diced Jalapenos
3 oz. shredded Medium cheddar
Serve with salsa
Italian
4 oz, Muffuletta Mix (olive relish)
3 oz. Grand Padano cheese shredded
Serve with a marinara sauce
Japanese
3 Pineapple rings bbq’d chopped
3 scallions finely sliced
Serve with a teriyaki sauce
Directions:
Wet your cutting board and place as many squares as you can . place ground beef into the center of each square just enough to allow for the toppings. Add your topping and then pinch corner to opposite corner until you have four corners and all seams are sealed. Reserve and place into a deep fryer on high for 45 seconds or until golden brown.
Your Super Sunday Cocktails
from THMN's Celebrity Mixologist Jeremy Parsons
The Hail Mary
2 oz. Stolichnaya Vodka
5 oz. tomato juice
¼ oz. pickle juice
8 dashes of Worcestershire sauce
6 dashes of Tabasco Chipotle sauce
2 dashes of Tony Chacheres Cajun Spice
Squirt of fresh lemon juice
Mix all ingredients into a shaker half full of ice and pour into a glass.
The secret to this cocktail is making sure you shake it all up very well and pour everything into the glass. Do not rim your glass for one simple reason, if you rim your glass the only thing you are going to taste for the first 4 sips is the rim. It ruins your palate for anything else especially if you are eating while enjoying this terrific cocktail.
Make it Rain Margarita
2 oz. Jose Cuervo traditional
¾ oz. Grand Marnier
2 oz. Fresh lime juice
1 oz. fresh squeezed Orange juice
½ oz. Lemon juice
½ oz. agave syrup or honey
Pour all ingredients into a shaker half full of ice. Shake until well mixed and pour over ice into a glass. Shaking fresh fruit juice with any spirit produces a chemical reaction that makes the flavour of the cocktail exponentially more flavourful and provides amazing texture to the beverage.
Lynchburg Lemonade
1.5 oz. Jack Daniels honey
3 oz. Lemonade
3 oz. Fevertree ginger beer
1 slice of car acara orange
Shake lemonade, orange and JD honey together in a shaker half full of ice. Pour into a glass and top with ginger beer. Make sure to shake the Cara Cara with the alcohol to make a chemical reaction occur in the shaker and to add some great texture to the drink. Cara Cara oranges have a grapefruit and tangerine quality to the flavour which gives this drink an amazing flavour and nose.
2 oz. Stolichnaya Vodka
5 oz. tomato juice
¼ oz. pickle juice
8 dashes of Worcestershire sauce
6 dashes of Tabasco Chipotle sauce
2 dashes of Tony Chacheres Cajun Spice
Squirt of fresh lemon juice
Mix all ingredients into a shaker half full of ice and pour into a glass.
The secret to this cocktail is making sure you shake it all up very well and pour everything into the glass. Do not rim your glass for one simple reason, if you rim your glass the only thing you are going to taste for the first 4 sips is the rim. It ruins your palate for anything else especially if you are eating while enjoying this terrific cocktail.
Make it Rain Margarita
2 oz. Jose Cuervo traditional
¾ oz. Grand Marnier
2 oz. Fresh lime juice
1 oz. fresh squeezed Orange juice
½ oz. Lemon juice
½ oz. agave syrup or honey
Pour all ingredients into a shaker half full of ice. Shake until well mixed and pour over ice into a glass. Shaking fresh fruit juice with any spirit produces a chemical reaction that makes the flavour of the cocktail exponentially more flavourful and provides amazing texture to the beverage.
Lynchburg Lemonade
1.5 oz. Jack Daniels honey
3 oz. Lemonade
3 oz. Fevertree ginger beer
1 slice of car acara orange
Shake lemonade, orange and JD honey together in a shaker half full of ice. Pour into a glass and top with ginger beer. Make sure to shake the Cara Cara with the alcohol to make a chemical reaction occur in the shaker and to add some great texture to the drink. Cara Cara oranges have a grapefruit and tangerine quality to the flavour which gives this drink an amazing flavour and nose.
TAILGATE HOMEGATE MEDIA ARCHIVES
"Doc" joins American Outdoorsman Radio
A shore lunch at a Bass Derby….Cooking out front of the cabin after a good day of Deer Hunting…..
ITS ALL TAILGATING!
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doc_on_aor_part_2.mp3 | |
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doc_on_aor_part_3.mp3 | |
File Size: | 4749 kb |
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Introducing (above) the revolutionary "Zone Griddle" at the 2013 HPBExpo
Chef Ed Hamlin @ Grill Innovations is revolutionizing the grill industry.
Check'em Out at www.grillinnovations.com
Jeff 'Doc' DockerayFounder, Host - Tailgate Media “A keeper of all that is righteous in the parking lot”, “Doc” is a Radio Host, Tailgate Professional, Parking Lot Pro, Gridiron Chef, Sports Junkie, Road Trip Addict, and BBQ & Libations Aficionado. Doc has been blessed to cook, cheer, dine, libate, interview and tell tall tales with the tailgate and homegate nation that is the primary backdrop for the sports and events that we are so passionate about. Doc has been called by leading industry and business publications as “the most business savvy and experienced man in the industry,” wearing several executive hats for the past decade, all while serving up some of the finest upper crust creations while putting thousands of miles behind him traveling to NFL, NCAA, NASCAR events. A featured chef at many national platforms, Doc was host of the industry’s first Tailgate Radio show on SIRIUS XM, and as well a consultant to many award-winning products. He is proud to share his knowledge and undeniable zest for this culture with both the commercial properties and hundreds of notarized celebrity chefs, parking lot pros and super fans that share his passion. “He is truly a mailman that takes a walk on his day off! “ www.tailgateradio.com |
Linkie Marais
Accomplished Chef, Homegating Expert Food Network Star Linkie Marais exudes a passion for life and it is evident in her cakes, food, art and her ability to create beautiful things. Her story has interesting roots - originally from South Africa, Linkie's passion for food started in her mom's kitchen, continued at two local caterers in Tupelo, Mississippi and culminated in going to college for Culinary Arts. Since the age of 16 she has worked in the food industry in every capacity. She took to cake decorating and making beautiful food from the very start and is now an accomplished pastry chef and cake artist. Sweets are not all Linkie is about though, she is an accomplished chef of savory foods, grilling and many varieties of cuisine. She also has the talent to transform the entire dining experience to a new level through the menu, decor and setting. While she did not win Food Network Star, she was a fan favorite many weeks and has garnered an international following. Linkie is currently scheduling her series of classes around the country where she can transfer her acquired skills in the Art of Cake Decorating to her students. Plans are also in the works for additional classes in savory foods and entertaining, a cookbook, and some other surprises. You can also follow her on Twitter @LinkieMarais and on Facebook @ Linkie Marais.For more information on one of America's Rising Stars: http://linkiecakes.com/ |
Jeremy ParsonsCulinary Mixologist Homegating Expert Founder of Cocktails the Fluid Experience - a Beverage Marketing and Event Management Company that specializes in beverage alcohol for the past 14 years, Jeremy Parsons has created new cocktail and food recipes for many of the top brands in the world, and also helped develop the “liquid” for some amazing brands that go into his creations. He is regarded as one of the very best in North America, and his work has taken him internationally to speak at many conventions and trade shows. He also consults, launches and executes parties at some of the top events, restaurants, bars and galas where he and his staff bring out the latest and greatest liquid creations for your sampling pleasure. As a homegating expert, his latest productions are a series of online homegating shows for the TMN, where his unique culinary style is applied to every gameday recipe that lands on a plate or gets poured into a glass. Jeremy is one of the most dynamic personalities in the industry. Links: www.beerchill.com www.jpinvite.com |
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Iron Chef America's Kevin Brauch, Famous Pub Guy Bill Perrie, and THMN's Gridiron Chef Doc share beers, and empty glasses!
A Great Sample of Our Regular Guests on
Hardcore Tailgate Radio on Sirius
NFL Network Analyst & Super Bowl winning coach Brian Billick
stopped by our broadcast area at Super Bowl to talk Gameday prep and menus for players and tailgaters alike. Coach says: "On gameday, I used to walk from the hotel 7 blocks to the stadium just to check out the spreads these tailgaters had in the parking lot. It was great to stay in touch with the fans."
stopped by our broadcast area at Super Bowl to talk Gameday prep and menus for players and tailgaters alike. Coach says: "On gameday, I used to walk from the hotel 7 blocks to the stadium just to check out the spreads these tailgaters had in the parking lot. It was great to stay in touch with the fans."
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