OK, time to check in from beautiful Vacaville.Hello Friends. First off, I had a change in plan. When the contest was first announced, I said I'd send picks from my tailgate at the Oakland Coliseum. But, when I realized today was NFL Week One, I decided to forsake the A's game for a full day orgy of televised football (& some baseball), food and drink. I invited a few friends over and tried to remember to take pictures.
I think you guys call them turds. I call 'em poppers...
After slicing lengthwise, I gut the membranes and seeds, then replace with a few seeds on each side. Then I fill with Jimmy Dean Sage on one side, cream cheese on the other...
Wrap with half slice of bacon, secure with toothpick...
Pretty, huh?
My "main event" today is a couple racks of St, Louis style ribs. Here they are, all rubbed up...
A couple shots after about 45 minutes on the grill...
Time for a beer...
About three hours in, ready for a light coat of sauce...
...and about 15 minutes later...
I make what I call "Tailgate Taters". I use Yukon Gold potatoes, sliced in half and, after painting with olive oil, season with salt, pepper, garlic powder and a bit of cayenne pepper. They sit in a bit of apple juice and cook for a hour +. Love getting the dripping of whatever else I'm cooking on the Tailgate Taters. Here's, the poppers, the bacon adds some great flavor.
Man does not live by ribs and poppers alone. British Bangers, Polish sausage, and chicken/garlic sausages. Again, loving the drip into the Taters.
Mmmmmm. Corn.
...but not just corn...Elote!
Love me some poppers
Tailgate Taters, plated. After about 70 minutes, I pulled the pan from under the grill and finsh them over the coals.
Cool condiment holder?
The ribs turned out pretty great. Say hi to most of my grills in the background.
I hope everyone had a great day. Lots of (as planned) food, fun and drink here today.