Goals vs Reality

Back in December I came up with some goals for next seasons tailgate. So, how did I do?

Replace the canopy over the tailgate bar with a straight leg 12X12. Results? Done. I got a super deal on a close out and now we have a much better shade.

Fix and stiffen suspension on the trailer. Results? Done. Just today I installed helper leaf springs. The ride should be better.

Upgrade and add more hold down fasteners. Results? Done. We live by bungee cords and tie downs. I have about anywhere to tie down most anything.

Branding. Results? Done. The Logo is on every stool top and on all three bar tops. One has to look good.

Burners for chaffing dishes. Results? Done. I constructed double wide chafing holders that maximize the existing propane burners and we have increased capicity 25%.

The bar to finish and new bar. Results? I added a third bar, and bar height table plus added coats of spar urethane. It looks awesome.

Draft beer on the bar. Results? A work in progress. Still looking at options.

Reduce number of full blown tailgates. Results? Done. No preseason and six regular season tailgates lets me pour more effort into each and every one. The show will go on for the other two tailgates and we have the playoffs covered.

Receiving Department

The receiving department has been busy here at Extreme Tailgate. New thermometers came in yesterday for the grills and smoker.

Today spices arrived for our own pork tub. This is a large black pepper I ordered to pair with the kosher salt.

Looks like the leaf spring helpers should arrive by tomorrow. The trailer really needs to have the load stiffened.

This morning I installed temperature probe ports in the smoker so we can follow cooks more closely. Now the air regulator will pass through the wall along with the meat their other probe. No reason to open the smoker.

And finally the menu is almost complete into game three. It is going to be fantastic.

 

Goals for 2015

Strictly speaking from a food service point of view, 2015 should be a well oiled machine. We have made improvements to the equipment, and have micro planned menus.

Our buffet line should move quicker. Hot and cold items will be hotter and colder. There will be a more diverse amount of choices.

Menu Planning

As always, we can use help In our production if you are interested. We always need help either setting up or tearing down. We need someone to watch the garbage and recycle bins, we need people to cue us at the grill that food is running low, and we can use someone generally policing the grounds for litter or unusual occurrences. And we can always use extra ice in the hot weather.

As you know ours is a volunteer effort of love. Show us some love.

 

Eight Weeks

Stay cool. Drink plenty of fluids. That is all.

 

Upcoming ETS Season Schedule

This year, we will not formally be hosting events in the preseason. After all, we are professionals, and the preseason is for casual fans of football and part time drinkers. Those that attend the preseason are encouraged to bring your own picnic and beer. Make us proud at the parking lot.

Our first scheduled home event is September 20th hosting the Houston Texans. This is a 1 o'clock game and it is going to be big. A great big Hog Molly Beefy event if you will. We will see you at 9 AM and food hits the buffet before 10 AM.

The following week September 27th we host the New Orleans Saints. Time to kick butt in the NFC South. This is a 1 o'clock starter as well. Jambalaya and other favorites will showcase our menu. Same as the week before, 9 AM start and the food is on the line before 10 AM.

The third home event is a doozy. On Sunday, October 25 we host the Eagles. We love Sunday night games as much as we hate the Eagles. It gives us a chance to marathon the event yet it brings on a less rushed and hurried event. The menu is all day long, so plan to join the festivities. We will be set up by noon to watch the one o'clock games on TV. Likewise, the 4 PM games will be broadcast from our mobile sports bars. The game starts at 8:30 under the lights.We are under full stride.

The following week is Monday Night Football November 2nd, and we host "Neck Beard Boy Wonder" and the Indy Colts. This event is pot luck. Bring a dish, beer, a side, and we will have BBQ and Fried chicken. No grill or kitchen this week. The RV will be there and the faithful regulars. This is a modified event since downtown workers are competing with tailgaters. Come and drift in after work for food and fun. Game time 8:30 PM.

November 8th is the season event not to miss as we host the Green Bay Packers. The is is a wonderful time of year to tailgate with cool weather and a building holiday atmosphere. 9 AM start and a 1 o'clock kickoff. Food hits the bar at 10 AM. Packers fans welcome.

November the 22nd we host the Washington Redskins. Old school team. Fun times. 9 AM start with the food at 10 AM and the game begins at 1 o'clock. This is the time of year we really crank it up with a diverse menu, oysters, repeats of favorites and it calls for the threat that not many tailgates are left. Don't panic. This tailgate will be one to remember.

December 13th and we are in the home stretch hosting the Atlanta Falcons. Time again to show our dominance in the NFC South. This is likely to be a flex game to four PM but we'll plan on a 1 PM game. You know the drill by now for a 1 o'clock game. Christmas is in the air. We are deep into heavy holiday foods and baked goods. Can't wait. An open pit fire if needed.

The January 3rd finale against NFC South Tamap Bay. 9 AM start, food on by 10, and game starts at noon. This is a great warm up for the playoffs. Maybe some snow? An open pit fire if needed.

Work Day

Cleaning and checking out the electrical.

The bar fully extended with new seating.

Handles installed on the grill.

The burnout cleaning.

Four coats of paint.

 

The Rite of Passage

Most everyone who smokes meat in the south can do BBQed pulled pork, ribs, and chicken in their sleep. I've smoked salmon with great success.

The bacon weave.

What I have never done is a sausage fatty until today.

The sausage fatty.

Fatty cooking.

Fatty all done and resting.

 

 

What Have We Been Doing?

Built Two Double Chafing Dish Holders

 

Been in a Parade

 

Opening Day in Winnipeg

 

Equipment Tweaking

 

Some Leisure