Fire Up Your Tailgate with Tips from a Pro
9/6/2013, 2:24 p.m.
(Family Features) Grilled food is good anywhere for any occasion. Whether you’re tailgating in the stadium parking lot or watching the game in your own backyard with family and friends, get ready to take your grill skills to the gridiron. While you might not be in the running for MVP this season, everyone has a shot at being Tailgater of the Year.
Try these tips from world champion pitmaster Chris Lilly to tailgate like a pro this season:
Score an Early First Down: Marinate meat before guests arrive. Try KC Masterpiece marinades, such as Santa Fe Picante, which gives a real kick to meat, seafood and vegetables. It can add flavor to meat in as little as 30 minutes. Also, to be confident your grill will be ready to cook in about 10 minutes, try Kingsford Match Light charcoal.
Avoid Turnovers: Frequent flipping of items on the grill can dry out the food. Instead, let food brown before turning to develop a flavorful crust, which is the signature of great grilling. When it’s time to flip, use tongs or a spatula in place of forks, which pierce food and release juices.
Don’t call in the second string: One of the best parts about tailgating at home is that you own the “concession stand.” You wouldn’t call the deliveryman from the stadium, so make sure you follow the same rule when watching the game at home. Fire up your grill to experience the sights, sounds and smells of the stadium right in your own backyard with Lilly’s Barbecue Chicken Pizza with Alabama White Sauce.
Need to step up your game with new tailgating recipes? Check out www.Grilling.com for tips, tricks and recipes to take your game day grilling to the next level.
Barbecue Chicken Pizza with Alabama White Sauce
Makes: 1 16-inch pizza
Prep time: 15 minutes
Cook time: 21 minutes
Alabama White Sauce
2 tablespoons onion, diced
1/2 teaspoon garlic, minced
1/2 tablespoon butter
3 tablespoons distilled white vinegar
4 teaspoons sugar
2 tablespoons Parmesan cheese, grated
1/2 cup mayonnaise
1/2 teaspoon coarse black pepper, ground
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh Italian parsley, chopped
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Barbecue Chicken Pizza
16 ounces pizza dough
1/2 cup grilled chicken, diced
1/2 cup hot and spicy sausage, cut in 1/4 inch slices
1 1/4 cups mozzarella cheese, shredded
Preheat grill to 500 degrees Fahrenheit using Kingsford charcoal.
Sauté onions and garlic in butter over medium heat for approximately 1 minute, or until onions turn slightly translucent. Remove from heat and add vinegar and sugar. Stir mixture until sugar dissolves and pour it into small mixing bowl. Add Parmesan cheese and mix well. Add remaining white sauce ingredients and blend together.
Roll pizza dough to 16-inch diameter circle on lightly greased pizza stone and spread pizza sauce over dough evenly. Top pizza with diced grilled chicken and slices of sausage. Spread mozzarella cheese evenly over pizza.
Place pizza stone on grill and close lid. Cook for 10-12 minutes, or until crust is brown and crisp. Remove pizza from grill, cut and serve.