Tailgating, long enjoyed as burgers and beer before games, is becoming decidedly more elaborate, taking place everywhere from NASCAR races to ski slope parking lots. Devotees spend thousands on pickup trucks with built-in grills and coolers, elaborate portable smokers, gas-powered blenders, fancy canopies, and folding chairs with footrests and cup-holders. Many sporting goods stores now have entire tailgating sections. Clearly, this is an audience crying out for reliable, easy-but-exciting recipes and tips. Who better to answer their call than David Joachim, a culinary man’s man and dedicated tailgater?
In The Tailgater’s Cookbook, David Joachim brings his no-nonsense know-how to the stadium with ninety creative, mouthwatering recipes to prepare ahead or at the stadium. Recipes include simple appetizers to impressive grilled food like Memphis-style Babyback ribs to sophisticated desserts like Tiaramisu. From Brats in Beer, favored at Soldier Field, to Salmon Steaks with Pineapple Relish, enjoyed in Seattle, to David's version of the quintessential New York favorite, Grilled Pizza, the recipes in The Tailgater's Cookbook can be enjoyed at the Daytona 500 or at home on Super Bowl Sunday. Imagine new game-time favorites: Rum and Cardamom Pork Chops, Beef and Black Bean Chili, and even Easy Sangria instead of beer, because sometimes even the most sacred traditions must be broken!
Studded with checklists, trivia, parking lot etiquette, menus, and sources, The Tailgater’s Cookbook is the go-to guide for any informal outdoor (or even indoor) gathering.
