If you can’t make it to the big race this year, why not invite friends and family over to watch the race and host a tailgate in your backyard? It’s the perfect way to gather fans around the grill and fuel up on championship food.

And there’s no one who knows winning food more than Chris Lilly, head chef of Big Bob Gibson Bar-B-Q Competition Cooking Team, which has amassed 10 World BBQ Championships. The award-winning pitmaster recommends using a charcoal grill to bring out the best flavor of tailgate fare and shares a few tips to make your menu a success on the circuit.

Take the lead: Do as much as you can in the days before the party. Easy steps, like marinating meat or plating and refrigerating food platters the night before can make all the difference. Your food should be simple and enjoyed with one hand, standing up, and ideally without utensils.

Prepare for a crowd: Your choice of meat is where you can be value-conscious without compromising taste. Try chicken wings instead of chicken breasts. Grill hotdogs, but offer a variety of mustards and gourmet toppings, like grilled peppers or spicy corn relish. Choosing fare you find at the speedway will help bring the sights, sounds and smells of a race right to your backyard.

Hit the high groove: Don’t skimp when it comes to charcoal. Kingsford charcoal now features deeper, wider and longer grooves to catch the flame more quickly and burn longer. When lighting a charcoal grill, don’t allow lighter fluid to soak in before lighting the coals. Instead, add lighter fluid following lighter fluid directions, lighting immediately and letting the coals burn until they are covered in ash (about 15 minutes).

For more race day grilling tips and recipes, visit Facebook.com/KingsfordCharcoal.

Grilled Bratwurst with Chow-Chow

Ingredients

• 8 uncooked bratwurst sausages
• 8 hotdog buns
• 2 cans cola (24 ounces)
• 1 medium head cabbage, shredded
• 4 green bell peppers, diced
• 2 onions, diced
• 2 green tomatoes, diced (can substitute tomatillos)
• 1/2 cup salt
• 3 cups vinegar
• 2 1/2 cups sugar
• 1 tablespoon celery seed
• 1 teaspoon turmeric

Preparation

1. In large container, combine cabbage, peppers, onions, and tomatoes (raw vegetables should equal 2 1/2 to 3 quarts). Mix with 1/2 cup salt, cover, and let stand for 4-12 hours. Drain well.
2. Combine vinegar, sugar, celery seed, and turmeric in a large pot and bring to a boil. Add drained vegetables and simmer for 1 hour, stirring occasionally. Chow-chow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal. (Makes 3 pints)
3. Pour cola into small pot. Add sausages, bring to a boil. As soon as cola turns clear, remove sausages (about 4-5 minutes).
4. Preheat charcoal grill to 400°F. Place bratwursts on hot grate over direct heat for 2 minutes on each side. Remove from grill and place on bun. Top with a generous helping of Chow-chow.

Serves

Makes 8 servings

Source

Kingsford