Football season is upon us and that means one thing, tailgating. And in Texas, especially Houston, it's very competitive. So I met up with Chef Jeff from HEB to see how to throw a winning tailgate.
First things first, you must have the necessary "players". And Chef Jeff has some recommendations, "You need a lot of little snacks, everyone's going to be munching during the games, and everything like that, a lot of finger foods."
And in Texas everything is bigger, so forget about having just burgers and brats, how about surf and turf? Starting with some fresh lobster from Maine. Cheff Jeff says they're easy to cook, "usually per pound, I steam it for 5 or 7 minutes, per pound, and if it's more than 2 pounds, add a minute to it." Or you can just cheat and have them steam them for you at the store.
Now it's time for the tailgate MVP. Chef Jeff recommends the prime rib-eye steaks teamed up with a Shiner Bock and brown sugar marinade.
So now that we've built up our tailgating roster, it's time to play. I recruited grill meister, Kevin Holliday, from Pitts and Spitts, to coach me on how to grill to perfection. He says the most important thing to remember is not to overcook that steak. Holliday says, "you would do probably about 7 to 10 minutes on each side."
As for the surf with our turf, "they cook really quick. So you need to watch them. If you're doing it over an open flame, smoking, you can take a little more time with it."
When in doubt Holliday has a go to player for tailgating. "When you're feeding a lot of people, brisket is the best way to go, because you can do it sliced, chop it, and it goes a lot further."
So after all the recruiting and execution of plays, we have officially tackled a winning tailgate and scored with our tastebuds.
Now it's time to sit back, relax, and enjoy the game.