Planning on tailgating over the next couple of weekends of NFL playoff football? We’ve got you covered. Here’s John Holl, author of The American Craft Beer Cookbook, with his expert advice on what to drink and cook at your next tailgating gathering!
Next to the actual event, perhaps the best part of catching a football game in person is the tailgaiting. A gathering of kindred spirits on asphalt, awash in mass anticipation and excitement. The tunes blaring from speakers, the sounds of laughter mixing with the smell of meats on the grill. Coolers of all shapes and sizes filled with ice and beverages. Tailgaiting is an all-American tradition and for the true brew enthusiast, it is a chance to bring new flavors to the pre-party.
While many at the tailgate will go for the lighter beers, or so-called “lawn mower” types, its OK to branch out and have a variety of styles on hand. Think about the food you’re bringing and choose an appropriate beer. Grilling? Why not try a maltier beer like a porter or dopplebock. Steaming some clams? Why not a wheat beer? A dish with some spice? Go with an India Pale Ale. Find flavors that will compliment, or contrast, so long as you pick a quality beer it’s hard to go wrong.
Here’s an easy grill recipe from The American Craft Beer Cookbook: 155 Recipes from Your Favorite Breweries and Brewpubs that are sure to enhance any tailgate and might even bring a few unexpected visitors to your particular spot of the parking lot.
Loose Cannon Wings
Makes 6–8 servings
This is a great take on a traditional pub favorite. The citrus hop presence from the Loose Cannon (or similar India pale ale) blends nicely with the fruit juice in the marinade, giving great flavor to the wings without the mess associated with a sticky sauce. Grilling the wings is also healthier than deep-frying, meaning you can have a few more than usual without any guilt.
- 1/4 cup kosher salt
- 1/4 cup packed light brown sugar
- 1 tablespoon Southwest seasoning or cayenne pepper
- 1 teaspoon red pepper flakes
- 1 cup water
- 1/3 cup orange juice
- 1/4 cup lemon juice
- 1 tablespoon lime juice
- 1/2 cup chopped yellow onion
- 1 lime, thinly sliced
- 1/4 cup roughly chopped fresh cilantro leaves
- 1 tablespoon minced garlic
- 1 (12-ounce) bottle Heavy Seas Loose Cannon IPA, or similar beer
- 2 1/2 pounds chicken wings
- Olive oil
- Ranch dressing, for serving (optional)
1. Combine the salt, brown sugar, Southwest seasoning, pepper flakes, water, orange juice, lemon juice, and lime juice in a large ziplock bag; close the bag and shake until the salt and sugar are completely dissolved. Add the onion, lime slices, cilantro, garlic, and beer and shake to combine and degas the beer.
2. Add the chicken wings to the bag and shake the bag so that the wings are submerged. Refrigerate for at least 8 hours and up to 12 hours.
3. Remove the wings from the refrigerator and discard the brining solution. Pat the wings dry with paper towels and set aside to come to room temperature, about 30 minutes.
4. Prepare a low fire in a gas or charcoal grill. Brush the wings with olive oil to prevent sticking. Grill until golden brown, 3 to 5 minutes per side. Serve the wings hot with a side of ranch dressing, if using.
For a collection of 154 other recipes that all taste amazingly great with beer, check out The American Craft Beer Cookbook by John Holl.
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Excerpted from The American Craft Beer Cookbook © John Holl used with permission from Storey Publishing
