Charity Shops they outnumber the other shops on my high street but I cannot resist them for books and odd bits of glass. My latest excellent find is John Maddens Ultimate Tailgating .For the uninitiated Tailgating is the American practice of having a massive BBQ in the parking lot before during and after American football games. But this isn’t a few floppy hotdogs or greasy burgers, tailgaiting groups are serious some of them getting to the game hours before for the long slow cooks that their massive joints require building their own rigs, each has brough a bit of heritage to their recipes , with mexican chillis, home made chorizos & stuffed cabbage. Some are hunters so there are venison stews , salmon burgers & elk steaks.
As John Madden says, “Tailgiating is about people bringing their favourite dishes out to the stadium and sharing them with friends.”
While deep fried Turducken , a turkey stuffed with a duck and a chicken may have to wait til I build up my nerve , the book is inspirational with plenty of guidance on marinading sauacing and cooking perfect barbecue briskets , ribs steak and burgers.
John Madden seperates food into floaters , the stuff you eat in tiny bites with your finger in the air e.g salad and sushi, but all tailgating foods are sinkers , they sink down there and keep you on the ground.
This then is my tailgating inspired BBQ stuffed with sinkers. Begging with a trip to the butchers for a whole rack of ribs, I like to get them in a rack and cook in one piece slicing them only after resting, I think this keeps them more juice
The rib sauce is based on a recipe in Ultimate Tailgating – red sauce- but the best thing was a tip not to put the rib sauce on until towards the end of cooking to prevent it burning and to serve some on the side for extra dipping it made all the difference.
BBQ Red Rocket Sauce Ribs
Allow about 30cm of ribs per person ( this means more small ribs from the bottom of the rack , less if you are using those from the top)
- Rub the ribs with salt and a little smoked paprika
- BBQ the ribs on a medium heat
- For the last 10 minutes brush over the rib sauce (below) and baste every minute or so.
- Allow to rest for 5 minutes
For sides I wanted to keep it Maddenesque so no rocket salads or cous cous instead , so simmered my own homebaked beans and whipped up coleslaw with the vegebox, cabbages , carrots and onions & apples and a touch of homemade mayo.
Rocket Red Rib Sauce
6 tbsp of ketchup
1 tbsp of sherry
1 clove of garlic
1 scotch bonnet chilli ground
1 tbsp of sugar
3 tbsp of water
- Mix together all the ingredients.
- Simmer for 5 minutes and leave to cool.
Home Baked Beans
200g of dried black eyed peas or haricot beans , soaked overnight
300g of tinned tomatoes
1 medium onion fnely chopped
1 garlic clove finely chopped
Glug of sherry
300ml of water
1 tbsp of sugar
Pinch of dried sage
- Fry the onions and garlic until soft
- Add the soaked beans, tomatoes, sherry, water, sugar and sage
- Cover and simmer for 1-2hrs minutes , check to ensure that there is sufficient water add more as required.
1 head of green cabbage
4 medium carrots
1 small onion
1 small apple
- Shred the carrots, cabbage onions and apple
- Mix with just enough mayonnaise to coat (about 1 heaped) tbp and a dash of white wine vinegar