How to Be a Tailgating M.V.P. 

September 20, 2011- Tailgating season has officially begun.  And what used to be defined by some burgers and beer next to the car in the parking lot has morphed into pickup trucks with built-in grills and coolers, elaborate portable smokers, gas-powered blenders, fancy canopies, and folding chairs with footrests and cup-holders.  So how do you plan on upping your game this season? 

To be a tailgating MVP, you need some serious tips for cooking on asphalt or your own backyard.  Dave Joachim, author of The Tailgaters Cookbook and the more recent Fire It Up, shares his "play book" wins for tailgating victory:

"Tailgating has gotten bigger and better! It used to be about your basic hot dog and hamburger and some folding chairs but now it’s so elaborate that it can be a bigger event than the game itself! Tailgating is big business these days with all the gourmet goodies, cushy oversized chairs, portable grills, supped up sound systems and team spirited drinks…the list goes on! But it’s also more challenging because it means more planning and more inspiring menus so you want to make sure you’re plan ahead.

Remember the 5 P’s: Prior Planning Prevents Poor Performance. Plan your menu well in advance so you’re not scrambling on game day for the right ingredients or equipment.

To save time, it also helps to keep some prepared dips and sauces on hand. The sour cream dips from Heluva Good! Dips are great with cut-up veggies or as sandwich spreads, or even on top of burgers for an extra kick. Their French Onion dip is awesome for making Spicy Mexican Grilled Corn. You just grill some fresh corn, slather it with the French Onion dip then sprinkle on some chile powder.

For the main meal, try this fiesta twist from Qdoba Mexican Grill and serve up a variety of delicious, healthier Mexican options for your guests and let them customize their own “small plates”.  Offer up chicken breasts and steak marinated in a tasty adobo blend. Or to go even a little leaner, go with hand-shredded pork slow-cooked in a crock pot. Serve with a variety of sides and fresh ingredients like cilantro-lime rice and black beans, lettuce, cheese, salsas ranging from a mild pico de gallo to a fiery habanero salsa, sour cream, guacamole and limes so your guests can create a dish that fits their taste and dietary preferences.  Go to www.qdoba.com for recipe ideas or if you want to save time, let Qdoba cater the meal for you.

To make sure you’re ready for game day, I like to keep a tailgating box stocked with basic gear like paper towels, plates, napkins, and utensils. Just grab the box and you’re off to the game. This year, I’m stocking the box with Solo’s NEW squared football party cups and heavy-duty plates to create the perfect game-day atmosphere.  These new party cups with football grips and the tough heavy-duty football themed plates are sure to score points with guests for holding all your food and beverages, whether tailgating or watching at home. They also save on post-game clean-up. I have a feeling these are going to be essential for all tailgates this fall!

To tailgate at home, team merchandise goes a long way toward setting the tone: team jerseys, flags, chairs, pillows…anything with your team logo. Or at least your team’s colors! For the food, it helps to set up a double-sided buffet table so fans can get to the food easily, but again, the key is to prepare ahead of time and in fact, all the tailgating idea I have here you can do at home was well. You can also check out my new grilling book, Fire It Up, can help. It has more than 400 recipes for attention-grabbing tailgate foods like grilled watermelon, grilled pork belly with brown sugar and cinnamon, and Grilled Glazed Donuts with Chocolate Espresso Sauce. The donuts are always a slam-dunk because they’re quick and easy, and everybody raves about them.

Also, make sure everyone has a great view of the TV so they can get in on the action by setting up “viewing stations” around your house.  During half time, sponsor a game of “500” and offer prizes to the winners like a team jersey!"

For more tips to create a great tailgate party, go to. http://www.davejoachim.com/

About DAVE JOACHIM is a food writer, cooking editor and author of “Fire It Up.”  He has authored, edited or collaborated on more than 35 cookbooks, including A Man, A Can, A Grill, a New York Times bestseller. Joachim is former food editor at Vegetarian Gourmet magazine, and his writing and tips have appeared in numerous national magazines such as Cook's Illustrated, Cooking Light, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men's Health, and Bicycling. As an author and spokesperson, Joachim has made numerous national media appearances on television and radio, including "Emeril Live!" on The Food Network, "The Early Show" on CBS, "The View" on ABC, "FOX and Friends" on FOX, "Recipe for Health" on the Food Network, "Home Matters" on the Discovery Channel, "Cooking with Bob" on QVC, and "Talk of the Nation" and "A Chef's Table" on National Public Radio, among others. For more info, go to www.davejoachim.com.