Week One: East Carolina at Michigan - Are you tailgating? If so, what's on the menu?
Kickoff is less than 72 hours away as our Michigan Wolverines host East Carolina.
Are you going to the game? Tailgating, perhaps? If so, what's on the menu - and what are you looking forward to.
Unfortunately, we don't make every game - but, for the games we attend in person - we usually set up a tailgate - and invite our kids (both at current Michigan students) to bring their friends - their families - etc.
Our setup will include: Video - we'll broadcast the Fox Pre-game which will focus on Colorado at Nebraska - and, after the game - we'll be showing the Ohio State vs. Indiana game - in the background.
The drink menu - we'll have a variety of drinks - including coffee, mimosas, beer - and vodka for mixed drinks. My guess is - some bourbon will also find it's way onto the bar.
To eat - we'll have finger foods and snacks - probably some sliced salmon and crackers - maybe some cheeses to go with it. And - I'll be grilling - so, shrimp on the barbie before the game - and cheeseburgers afterward. However - knowing my son and his buddies - cheeseburgers might also be on the pre-game menu.
So - are you going? If you're tailgating - what's on the menu? And - if you have any suggestions - to what we're planning - please share your thoughts - I'm always open to good, creative things to do.
P.S. - I'm in line a few minutes before 6:00 am - to get a good spot. Hoping we all enjoy the day and the game.
Go Blue!
August 30th, 2023 at 1:31 PM ^
It honestly makes me feel kind of bad about myself learning how people have themselves so together to pull this kind of thing off. I was reading and thinking I should have a tailgate and gave up as soon as I realized I would not know how to even get the Fox pregame onto a screen.
August 30th, 2023 at 1:41 PM ^
Some things that stop me from having one:
1) I am in no way popular or interesting, so mine would be grossly underattended.
2) I rarely have the motivation to do that much cooking / grilling for that many people.
3) The only thing I keep in the back of the Jeep are various work-related items.
4) I am NOT cleaning that shit up when it is over.
August 30th, 2023 at 1:47 PM ^
Yeah, all those are factors too. Particularly #1. I know myself well enough to know that any tailgate I had would suck and I would not want to subject anybody to it.
August 30th, 2023 at 2:05 PM ^
Are you required to have people when tailgating? Can't you just go with immediate family?
To answer questions to OP: we will have basic grill stuff, some bourbon cream (tasty), jello in the form of block Ms, jello shots because we haven't grown up yet, and some other finger foods. We have to go back to Kentucky after the game, so we will not be hanging out after. I do like this idea though.
We are going to Pioneer for the first time this Saturday. We chose this over the golf course, because it can be a gamble, and we didn't want to be scrambling with everyone else if it was cancelled from rain.
To people in general, how is Pioneer? How much room do you have behind your parking spot?
August 30th, 2023 at 4:14 PM ^
Pioneer is just fine if you enjoy tailgating on gravel or asphalt, not to mention keeping consumption of adult beverages discreet.
I greatly prefer the golf courses, but we also have two very dependable backup tailgating spots we use when it's too soggy for AAGO and the U of M course. Not once in the last ten years have we had to "scramble" for a place to hold our tailgate party.
PS: userpic doesn't check out. I would have guessed you'd be driving north to the UP after the game.
August 30th, 2023 at 3:26 PM ^
330 - I suggest "just jumping in". The first tailgate is the most challenging - but, if you're there early - you can look around and check out how different people set things up. There's a lot of creativity around the stadium.
So, over the years - our setup includes:
- Generator for power
- Weber Traveler grill (so we can cook on gas) - it's foldable - a great feature
- Coffee Maker - for both coffee and hot chocolate when it gets cool
- 42 inch tv and antenna - big enough to view and easy fit in the back of the SUV
- Slow cooker - for those "pulled pork" meals and cooler game days / nights
- 10 foot tent and chairs (which go without saying)
- Folding tables for serving
MP2 - I park in one of the paved lots near the stadium these days - but, in the past - Pioneer can be fine - some of the "space" depends on WHERE at Pioneer you park. If you're behind the school, on the grass, there's usually plenty of room behind your car - so, a tent, etc. - are easy to set up without any crowding. The key is to give yourself enough time to get to your seat in time for pre-game / kickoff - depending on your preference / interest.
If I can offer any advice or suggestions - please let me know.
Go Blue!
August 30th, 2023 at 4:21 PM ^
6am arrival? You are an early bird!
I'll be on the road from north of GR by 5 am but we won't be on AAGO until 7:30 when it opens up to non season pass holders. Post game, we always tailgate until the bye-bye patrol gives everyone their warning of "time to pack it up!".
August 30th, 2023 at 5:56 PM ^
Rob - we live in the Chicago area - so, it's a weekend for us - not a "day". We'll drive to Michigan on Friday - depending on our plans, friends coming with us, etc. - it might be an earlier Chicago departure - check into the hotel - dinner in Ann Arbor with our kids who are students there - then, back to the hotel - five or six hours sleep - and, off to the stadium.
It makes for a long day or two - but, I'd be lying if I ever said I didn't love it. It's so much fun.
And - my little tradition - I play an extended version of "Freebird" when I pull into the lot and begin the setup for the day's festivities. Even though it's 6:00 am - our tailgate section has music - and set up - starting very early in the day.
Hoping your tailgate is a tremendous success.
Go Blue.
August 30th, 2023 at 1:35 PM ^
I'll be at a funeral saturday morning so yeah not fun.
August 30th, 2023 at 2:15 PM ^
I'm going to one Friday...
My condolences
August 30th, 2023 at 3:05 PM ^
96 - my condolences. And, we lost a good friend recently, so our tailgate won't have the same spirit it traditionally has.
May those we have lost - realize how much they were loved and will be missed.
Go Blue!
August 30th, 2023 at 1:36 PM ^
Won't be in attendance but will be smoking my first brisket late Friday night into Saturday on the Traeger. Yeah, yeah - "Traegers suck and it's not a real smoker/grill" but it's been serviceable for the family when hosting groups of 10 or less and I'm not that deep in my amateur bbq career just yet.
I've never done a brisket before and I'm quite intimidated but it's time to give it a shot. Figure I'll trim, season, and lay it down around midnight Friday and set my alarm to check in the early morning and after the first beer around 10/11am followed by wrapping in butcher paper after the "stall". I'm thinking after a few Mitten Brewing hazy IPAs, we should have something edible around 4 or 5pm after letting it sit for an hour or two.
Suggestions welcome from all the hogs out there! YouTube has some good stuff but they never show you all times they failed.
August 30th, 2023 at 2:13 PM ^
Brisket can be difficult, but it's pretty simple to get it right.
I know this is a controversial opinion, but I like to leave a lot more fat on them than most. An inch is totally fine, especially if it's grass-fed beef where the fat is extra delicious. Sometimes the only thing I'll trim off is the silver skin.
What that'll do is ensure that it doesn't stall due to evaporative cooling while cooking, as well as keeping the meat moist. Flipping it to fat side down about halfway through will ensure that you get crispy bark on the bottom and will also render off the fat more aggressively. I like 225 the whole way through over indirect heat, with oak, hickory, walnut, and/or mesquite woods/chips. Getting a dozen or so logs as well as a few bags of chips will ensure that you've got the tools to control the fire temp. Logs for the long, slow burn, chips for more immediate heat, and water-soaked chips for immediate smoke.
Salt and pepper are the only things that I'll put on brisket, but I think it's massively important to get both on there at least 48 hours in advance so the salt can permeate the meat before smoking. If you want to go a bit nuts, toast the salt and pepper together in an oven and then grind them together in a blender or food processor before rubbing that mix on the meat. This will ensure that the essential oils of the pepper are evenly distributed on the outside as well as starting to permeate the meat.
The most important part of cooking brisket, by far, is making sure the connective tissues have broken down. When it's done, it should feel tremendously gelatinous, similar to a braised pork shoulder/butt. Like, a fork inserted into the thickest part of the meat should rotate 360 degrees with very little resistance. This is the only way I use to tell doneness, no internal temping because a cut of meat can reach a high internal temp without the collagen breaking down, which yields a tough cut of meat. Also, obviously, I'd rest it uncovered and fat side down (to preserve bark crispiness) for at least 45 minutes after pulling it from the heat, up to 1.5 hours. Cheap aluminum roasting pans are great for this.
My preferred sauce for brisket is a standard brown mustard-black pepper-chili-vinegar mix. Many kinds of both chili and vinegar will work, but I like sambal and/or korean red chili flakes, and fresh jalapeno/serrano/habanero for the pepper elements and Bragg's apple cider vinegar. Some brown sugar or a bit of molasses would also go well in there, depending on the flavor profile you want. MSG wouldn't hurt either.
If you haven't read it, the Franklin BBQ book is a tremendous brisket resource.
August 30th, 2023 at 3:16 PM ^
I started using a high heat method a few years ago that has been delivering consistently awesome results. I smoke on a Weber Smokey Mountain, so temp control can be touchy, but overall I am for a smoker temp of ~290 (it can float from 270-310 and be fine). I wrap in foil once I get an internal brisket temp of ~140, usually around the 4 hour mark. I add more rub and several pats of butter before wrapping in foil. From there, you’ve got about another 2ish hours to finish. I like to pull it when the brisket internal temp hits 203 and then wrap it in a towel and let rest in a mini cooler for at least 30 minutes, more if possible. This method surely isn’t for the purest, but delivers remarkably tasty results in half the time.
Absolutely agree, the thermometer probe should give ZERO resistance when testing for final doneness. Let that be your guide more than temp. That said, if your pushing >215 and still getting resistance with the probe you might have pot roast.
I use to not wrap at all. Then starting wrapping with pink butcher paper, per Franklin. With the high heat method, I find foil works best because it allows you to save the juices and add them back when slicing.
I trim according to Franklin’s recommendations. You can find several YouTube videos or check out his Masterclass, very enjoyable.
Salt and pepper is the only way to go.
Best of luck. You’ll be your own worst critic. Everyone will enjoy your finished work. You can ask them to leave if they don’t!
August 30th, 2023 at 4:32 PM ^
You get an entire packer to 203 in 6 hours? And from 140 to 203 in 2 hours? These are either prime, extremely small (and still going extremely fast), or your timing is off.
August 30th, 2023 at 10:33 PM ^
I’m a big fan of Meatheads book. I’d argue that the 1” fat cap is too much even fat side down but the fat does belong between the meat and the heats. Many people don’t like to eat fat and that will cause them to discard the bark along with the fat, and I worked hard on that. Also rub applied to a thick fat cap will not penetrate the meat. I usually try for 1/3”. You gotta leave some if you’re not crutching through the stall.
Dalmatian rub is a great start and no argument there but I usually end with my variation of Memphis Dust because it’s what my people want.
You can faux cambro for 4 hours if you need to covered or uncovered and searzall it if your bark gets wet. No one can tell the difference and sometimes with the variability of the cut/cook it comes off at different times. I like being able to keep it warm/hot for a long time.
I make a few sauces since here I have a lot of Lexington and Eastern purists. I make a Texas and a KC sauce for me. Friday night I’ll start the cook and plan for it to be in the faux cambro by 10am Saturday. I’m making an Eastern sauce for my guests who are all ECU alumni and that would be the custom for them even though it’s much better on pulled pork.
August 31st, 2023 at 1:03 AM ^
See, I like a lot of what Meathead does, but I see his techniques as geared more towards competition bbq than actually sitting down and eating a full meal. When a person's only eating two or three bites of something, they want those bites to have maximum seasoning because they don't have to worry about palate fatigue. The returns are greatly diminished after the tenth or 15th bite of meat that's seasoned to the extent that he calls for. I do like the use of base to add flavor (an old Marco Pierre White trick), though I don't do it with BBQ as much as with less flavorful cuts of beef like filet or strip- or chicken. That inch of fat will render down to a half or a third of its original mass, especially when it's between the fire and the meat.
You hit it on the head that a thicker fat cap leads to less of a stall, and therefore less risk of the meat becoming tough. Not to mention that said thicker cap leads to a more balanced bite at the end of the day, with the fat playing the role of intermediary between the heat of the rub, the acid/sweetness/heat of the sauce, and the unctuous smoky umami bomb-ness of the meat. Capsaicin and the essential oils in black pepper are much more oil-soluble than water-soluble so I feel that it really brings the whole experience together. If people don't want that much fat, no problem. More for me to put on some brisket nachos later! 😆
You're right in saying that a rub applied to a thick fat cap won't penetrate to the meat, but the flavor will still penetrate through the meat side with a dry rub, and the flavor will penetrate all the way through if it's wet-brined for long enough before smoking, though that requires drying it out for a bit before smoking. Nobody with a functioning tongue has ever eaten good corned beef and complained that it's bland. I think just the salt and pepper (especially if blended together after toasting) from the non-fatty side tends to penetrate the meat enough over the course of a few days, so I slightly prefer a cure/dry brine but both are legit.
Memphis dust is absolutely delicious, but I tend to think that it's best on pork (or turkey, or chicken) over beef. I don't see the garlic powder, onion powder, paprika, etc as doing as much good for a brisket as they would for, say, ribs. I think those flavors also have the potential to fight with the sauce (mustard in particular) and when I'm working on brisket for 12+ hours, I want to taste the brisket so that I can tear it apart intellectually for what can be done better next time.
Just FYI, anyone in/around Chicago can get in touch and I'll be happy to smoke some meats for them.
August 31st, 2023 at 5:12 AM ^
This area is all about competition bbq, and my father in law is often a judge so I’ll concede that’s very likely a blind spot. It’s not a great feeling to have labored for hours only to have some credentialed know it all break down everything you did wrong.
I agree and generally prefer the Damarion rub but the fam likes Memphis Dust. I make several sauces so I don’t think it fights the dust at all. Dalmatian can get a little salty, especially after 2 days, so it’s overnight brine if I’m doing it. Also I have hypertension and salt does ramp it up so I try to go easy on it. I use Aleppo pepper sometimes with the salt and that has a great flavor that’s a little unexpected. We have a sable Corgi so I call it the Corgi rub.
We are just going to disagree on the fat cap thickness. My wife, SIL and 11 year old will just cut it off with all of that wonderful bark. I don’t know how you would recover discarded fat from someone’s plate for nachos without tasking them or doing it before you served it and I’m too damned busy trying to get people served and to eat my own food to worry about it.
I’m sure your brisket is amazing. I’m glad we had this discussion because I feel like I got something different to try and maybe found a blind spot.
August 31st, 2023 at 2:50 PM ^
Fair enough re: salt. Gotta keep the hypertension under control. I also love Aleppo pepper, but I love most peppers. The next thing I want to try is smoked lamb belly cured in the style of Chinese cumin lamb- coated in hot bean paste, sichuan peppercorn, chili powder, and salt, then smoked in the style of American BBQ.
So the way that I make that fat cap work with people that don't like it is to trim part of it (amount depending on the number of people that don't want it) off before slicing the whole thing and leaving it covered. That way there's just a chunk of smoky barky beef fat left over, people don't have to worry about slicing the wrong way, and I don't have to worry about other people cutting themselves because they're not used to sharp knives.
I'm sure your brisket is amazing too! That's the great thing about food- there are so many different paths to take to deliciousness.
August 31st, 2023 at 2:03 PM ^
If you leave on this much fat and flip it have way through be sure to empty your grease bucket before you start. I use the same method for doneness If you have a full brisket maybe make some burnt ends out of the point.
August 30th, 2023 at 9:51 PM ^
Traeger is the way to go, do not apologize! I went from a Weber Smokey mountain to a Traeger and the only thing i miss is nothing. So much time and effort saved. That being said…
Do. Not. Let. The. Pellets. Run. Out. Or even create a vortex where they dont feed the hopper. This happens when you leave it alone too long, so make sure to fill it before going to bed. Restarting the thing is disruptive but worse is not knowing how long it’s been shut off for and how cool the meat got.
I trim all the fat; i want the max smoke effect.
I spread yellow mustard on before seasoning so the seasoning sticks to the meat. You don’t taste the mustard unless you’re looking for it.
My favorite seasoning is Uncle Chris’ seasoning. Not a spicy bbq mix like a lot of blends; its a savory mix and creates a nice bark.
i like 225 degrees on the traeger. The stall is real so stay patient. I say that the meat is done when the meat says its done anytime my wife asks when dinner will be. After the stall and after i peach paper wrap I’ll sometimes move to the oven cause it’s easier. It’s not taking in smoke at that point. Oven at 225.
my next smoke I’ll put apple cider vinegar in a bowl next to the meat. I hear this helps keep it moist and gives just a little more flavor.
Use a thermometer. 203/204 degrees is spot on.
Cut against the grain.
serve with white bread, pickles, jalapeños and your favorite sauce!
August 31st, 2023 at 1:15 AM ^
"After the stall and after i peach paper wrap I’ll sometimes move to the oven cause it’s easier. It’s not taking in smoke at that point. Oven at 225."
That's smart. Some of the best pork butts I've ever had were smoked for hours and then finished in a covered pan with beer in the bottom. The smokiness penetrates the whole way through the meat and it's so tender that it doesn't just fall off of the bone, the bone can actually just be pulled out with no resistance. It's all about breaking down that collagen.
I prefer brown to yellow mustard, but we can agree to disagree. Or fight to the death about it. Either way. 😆
August 31st, 2023 at 5:15 AM ^
Pulling the bone is how you know it’s done.
August 30th, 2023 at 1:43 PM ^
What is FPI and why are we only predicted at 95% when PSU, OSU and others are near or more. PSU is 89% over WVU and we're only 95% over ECU? That makes no sense to me.
I'm a little concerned about our secondary issues but I don't think that factors into this.
I'm not sure if this makes sense since I don't know what the calculation is, but is it suggesting that if we played 20 times independently we'd win 19 on average? I don't buy that either for a second.
August 30th, 2023 at 2:01 PM ^
Anybody have any good tailgate video setup advice?
I'm sure there's a relatively easy way to do it, but I've never tried. First hurdle that comes to mind is the signal: casting YTTV from a phone doesn't seem like it would work because you'd need a wifi setup...not to mention the shoddy tower reception around game time at the stadium. I'm sure there are other complications as well, so I'm curious if there are any setups out there that people are happy with.
August 30th, 2023 at 2:19 PM ^
Get a dish and a DirectTV subscription. Then you can get from anywhere
August 30th, 2023 at 3:19 PM ^
707 - I have a powered antenna and go "over the air". I know people with dishes, etc. - but, there's limited space in the car for all of our supplies - and, I don't want to fork over the cash for a dish subscription for a handful of Saturdays in the fall.
Obviously, we have a generator for power - and manage the load with the various "powered" items in our setup.
Go Blue!.
August 30th, 2023 at 3:29 PM ^
This is going to sound weird but maybe you or someone you're parked close by (especially if you're in a lot) have wifi supported from your vehicle? I only mention it because I recently purchased a 2023 Chevy and I guess it has wifi? My wife is the tech guru but I'm assuming if you or your friends/family have a newer-ish vehicle, that could be an option?
Personally, I think TVs at tailgates are overkill and seldom paid attention to unless you're dead set on watching a pre-game show where most of what is covered is the same stuff that's discussed on radio broadcast. I always find it more fitting to put on the WTKA pre-game radio show or decent tunes for the common tailgate party.
P.S. You don't want to be the guy that's constantly fumbling with Internet reception, cords, and outlets all tailgate long without enjoying yourself. Keep it simple and shut the screens down for the morning. If you're the basic CFB fan, chances are you'll get home and watch the rest of the day's games and highlights on your phone/tablet/tv.
August 30th, 2023 at 3:37 PM ^
Blau - Regarding the FOX Pre-game show - I agree, unless OSU is playing in Ann Arbor.
People we hang out with enjoy the tv - but, that depends on Michigan's kickoff and who else is playing that day. For instance - a couple of years ago - I think it was Michigan hosting Indiana - early November - a night game. That afternoon - Purdue played, and defeated, MSU in West Lafayette - we had a decent crowd keeping an eye on that game.
So, for 3:30 or evening kickoffs - the tv is very handy. We've gotten used to it - so, it's just "part of the gear we bring."
And, we're in no rush to wait in traffic quickly afternoon a noon or 3:30 kickoff - so, we'll eat / cook some more - and - just hang out until they staff tells us its time to leave.
Enjoy - Go Blue!
August 30th, 2023 at 2:13 PM ^
Not going to the game and not tailgating but have all my ingredients assembled for gameday RoTel Dip.
Thanks, as always, to BTN for making RoTel a fixture on fall Saturdays.
August 30th, 2023 at 2:17 PM ^
That sounds like an invite to me...
August 30th, 2023 at 2:28 PM ^
I gave up tailgating after 2015 MSU.
August 30th, 2023 at 2:49 PM ^
We gave a wedding to go to! Who gets married on football Saturdays?
August 30th, 2023 at 3:08 PM ^
Great point. A good friend of mine is an ND alum - and, one of his nephews decided to get married the weekend of the ND - OSU game. My friend's an ND season ticket holder and - is not happy.
August 30th, 2023 at 2:57 PM ^
Colorado is playing TCU
August 30th, 2023 at 3:12 PM ^
Thad - my apologies - you are correct. TCU hosts Colorado this Saturday - Big Noon Kickoff on Fox.
In my haste, I inadvertently wrote Nebraska (who will be playing Minnesota on Thursday evening). The Nebraska v Colorado game is next weekend.
Again - sorry about that.
August 30th, 2023 at 2:59 PM ^
Not going to the game but going to do a deck tailgate during the game with some college buddies.
drinks will be beer and whatever everyone has for byob.
gonna make hot dog burnt ends and smoked queso for apps. Then once the game starts I’ll through burgers brats and dogs on.
lots of yard games planned as well.
August 30th, 2023 at 3:07 PM ^
I’ll be at home for this one. Cajun smoked wings, smoked jalapeños and a few racks of ribs. Yuengling flight and Corona permier for the diet watching wife, land shark and el presidente for me, cause I don’t give a shit. I’ll probably do a smoked beer cheese dip as well. If this beer combo continues to bring victories then I may need laid down on my side to get through the door by seasons end.
August 30th, 2023 at 4:04 PM ^
Definitely going - no tailgate though. Just hanging out beforehand. Figured would try out the new pizza from the stadium while waiting for traffic to clear out after the game.
For video, whatever you do avoid WiFi. Not reliable enough once you get within 1-2h before kickoff when everybody is there with their phones draining what little signal there is from the towers.
August 30th, 2023 at 4:17 PM ^
Synful - one thing that hasn't been mentioned (or that I haven't noticed) - is with the new scoreboards. My interest isn't the scoreboards - which will be noticeably larger - it's with the WiFi as you noted. The Athletic Department needs to figure out something to do on Game Days.
I often want to communicate with tailgate friends / family - and, pre-game can be very unreliable to say the least.
It seems like we'll need to wait until Saturday to figure out if there were improvements to the WiFi i conjunction with the scoreboard.
August 30th, 2023 at 5:53 PM ^
Sounds like you're a great host. Big fan of tailgating...earlier the better! I would rethink on the salmon given the heat? Or is it early enough where i doesn't go bad that quick? Anyway, enjoy your time!
August 30th, 2023 at 6:08 PM ^
Will be watching the game at a local bar.
Peacock.... seriously 🤬
August 30th, 2023 at 8:07 PM ^
i’m home alone this weekend and will not be in attendance saturday but will get up, put on gameday while I putz around, mess with the dog, drink a huge black coffee, mindlessly putz about more in anticipation of the game, finally say “fuck it” and grab a beer at 11am or so
make sure yttv is functioning on TV, ipad and phone so i can watch 3 games at once (not kidding)
after the game I have a 22 oz ribeye and fresh sweet corn from the neighbor. just slap them on the grill.
when do tailgate my setup is east. couple coolers for beer, small propane grill for steak and eggs, small table and chairs for cards, bluetooth speaker
August 30th, 2023 at 8:29 PM ^
My wife and I have several friends who happen to be ECU alumni who live and work in RTP with us so we’ve invited them over for the game. They think they’re in for a drubbing and I hope that they’re correct but the Horror lingers in my memory and I’ve reminded them all that’s why they play the games.
The housekeeper is coming tomorrow and Sunday so we don’t have much to do in terms of prep other than some cooking.
Bourbon, beer, Brunswick stew, brisket, charcuterie and crudités. I’m super excited for college football.
August 31st, 2023 at 9:28 AM ^
Many humble brags in the above comment.
August 31st, 2023 at 9:56 AM ^
It sounds like you'll be hosting your friends and watching the game from RTP. If your friends have any friends that are going to the game - I'd be happy to host them at our tailgate. We can connect if that's the case - and, I can share more details about our location, etc.