Okay, so the purists will condemn this recipe, but it tastes great. Cooking a brisket on a covered grill or smoker for up to twelve hours can waste a lot of daylight. I’ve saved a lot of time by setting my oven to automatically start at 4 A.M. at 225 degrees. By noon, I’ve got eight hours under my belt.

Remove the brisket from the oven and finish it off on the grill or smoker. Times vary depending on the size of brisket you select. This brisket was twelve pounds and took about twelve hours total cooking time. Grills and smokers temps can vary and keeping a constant temp can be difficult at times. The oven gives me seven controllable hours of perfect 225 temperature.

Once you put it on the grill, sear it at high heat until the sides are a crispy brown. Lower your heat to 225-250 for the next 2-4 hours and by 4 P.M. your ready to serve. Use the regular spices, condiments, rubs, and sauces that your recipe calls for. Make sure to add your favorite wood chips to the grill for a two to four hour smoke. This is sufficient to give it great flavor. Make sure your apron looks like its been through a war, blackened with charcoal and red with sauce. When the guests arrive, they’ll think you’ve been at this before the sun came up.

Photo by: marta juez

What should you keep in mind in order to have the ultimate tailgating party? To follow are several tips to get you on your way to being known for the best ones ever:

The first one should actually go without saying but in the interest of clarity…you should always know exactly where you are going. This means having a map of the parking area, contacting the owner to see if there are any specific guidelines that you need to follow and be sure to get there early enough; before the gates so that you can stake out a great spot.

Your next tip is to not assume that since you have had that same spot for a number of years that you will naturally get the same one, especially if you do not show up early in order to claim it. After all, it is basically a “first come – first served” type of event.

You will need ice, lots of ice. You will need it to keep drinks cold and if you plan on having any cocktails you will need it for that as well. Ice will also help you keep any raw meat as close to 40 or below as you can to help ensure no one gets sick.

You should also have a good grill; charcoal is great for flavor if you have the time to get it up and going properly. However, gas is quicker and you plank cook or use wood chips to get that smoky flavor. You also want to bring one that is big enough to handle more than just a few burgers at a time. Along those same lines make sure that you have enough food to actually feed everyone; most grill masters agree that you should have at least 8oz. of meat for every person. Also, side dishes are good but you want to make sure it will be something that everyone will eat, there are many times that several tubs of unopened coleslaw or potato salad are thrown away.

If you are going to be making cocktails forget about the gas powered blenders all you really need are a few large shakers. You can whip out those margaritas on the rocks, mai tais and several others just by using a shaker. A personal favorite is ice, Grand Marnier, tequila, limeade and fresh limes in a well salted glass.

Of course seating is something to consider; bring some comfortable chairs, invest in a tailgate couch or find one of the inflatable couches (just be sure you have a way to fill it).

One last item, try to load as much as you can the night before so that you will be pretty much ready to go on game day and claim your title as “Tailgating King”.

Put on your game jersey, chill the beer and round up some of these tailgate friendly foods:

1. Chili; probably the standard for many tailgate parties. It is simple to make, can be prepared way ahead of time and then stored until it can be re-heated as necessary (many people think that chili has the best flavor when it has been left for a day or two).
2. Potato Salad; another standard that just begs to be on every tailgate. There are many different ways to spice up the old standard and it can also be made ahead of time and brought out when you are ready to eat.
   

   Photo By: Jeffrey Collingwood

3. Quesadillas; a warm, gooey snack that is another blank canvas waiting to be improved upon. Traditionally it is made with cheese and veggies but when you add some spiced chicken or ground beef it becomes more of a meal than a snack.
4. Chicken Wings; the ultimate finger food. You can bake them before hand in your oven at home and pack them up for later or even better take them with you to barbecue while you are at the game. Try bringing several different sauces or baste them with different ones such as hot or mild sauce or honey mustard, etc.
5. Chicken Skewers; another hand-held meat idea. They taste the best when they are cooked on the grill but if you won’t have the time they can be done in the oven prior to game time.
6. Cheese bean dip; what tailgate party would be complete without some sort of dip? Spice it up with some garlic cloves and onions, add some kidney beans, or whatever bean you prefer, some freshly grated cheddar, melt it all together and get ready for some good dipping.
7. Standard Tomato salsa dip; the favorite standard that is enjoyed by most everyone. This is a staple at tailgate parties and it tastes the best when you make your own using onions, garlic, white vinegar and some jalapeno’s for a little added “oomph”.

You probably have your own favorites so don’t be afraid to brush up on your culinary skills and totally wow your friends at the next game.

There has been a question about whether people that play sports or are in training should have a diet that is higher in protein or the higher starch carbohydrates. While carbohydrates act as fuel for the body you also need a moderate amount of protein in your body to maintain your health by helping with growing and repairing your muscles. Food that is high in carbohydrates is also good because carbs actually fuel your muscles and are and energy source for your central nervous system and brain. This is needed is sports where you use dexterity, coordination and rely on fast decision making.

Most experts agree that after you have eaten you should let anywhere from one to four hours to elapse before exercising or playing sports depending upon the amount of food that you have consumed. If it was an average size meal then waiting two hours before exercising or playing should be an adequate amount of time. If it was a larger portion then you will want to wait longer in order not to jeopardize your health.

It is also important to remember to keep yourself hydrated during sports; allowing your water content to fall below the normal level can have a detrimental effect on your health. It is always a good idea to make sure that your body is well hydrated before starting any type of exercise session which you can do by drinking juice or water prior to exercise and several times throughout the day. A good rule of thumb is that for every thirty minutes of activity you should take in some fluid; obviously the more that the body sweats due to the exercise then the more you will need to increase your fluid intake.

http://www.foodandwine.com/recipes/horseradish-crusted-roast-beef

Uncle Jack’s Steakhouse in New York City offers the best aged and prepared steaks in the area, including the 28 day dry aged porterhouse (22.5 ounces). They also serve huge Australian lobster tails and some great crab cakes along with other selections of Kobe beef.

If you are in the mood for Italian food then head to Kirkland, Washington and visit Café Juanita where Northern Italian classics abound; including tagliatelle with pancetta and marjoram or even rabbit raviolini with butter and sage. The restaurants menu does change regularly but it is cooked with local organic ingredients as well as the best imported direct from Italy.

When in Atlanta, Georgia you need to visit Ann’s Snack Bar, don’t just take our word for it, because not too long ago the Wall Street Journal declared Atlanta to be the best city in which to get burgers and specifically mentioned Ann’s Snack Bar as the place to get the best burgers. And, it’s not just the burgers that are legendary here, think chili dogs, yep, deep fried and loaded with chili on a bun, enough said.

In the mood for Creole? Then head to New Orleans and Tujague’s Restaurant which is located in the French Quarter and is one of the city’s oldest restaurants. You should definitely try the six course table menu that includes favorites such as beef brisket with spicy Creole Sauce and shrimp remoulade.

If you are looking for a more 1950 American meal feel then you will want to check out Dal Rae in Pico Rivera, CA. All the classics are served here, such as pepper steak, lobster thermidor, cherries jubilee and a particular house pleaser is the chicken Parmesan loaded with cheese and pizzaiola sauce.

And, one more for you prime rib lovers is “Lawry’s the Prime Rib” in Chicago, located in a 19^th century mansion, the most opulent of settings among restaurants and with the most delicious of foods. Be sure to order the English cut as it is extra thick and will bring out the rich flavor; and there is, of course, a dress code in effect here.

Is Beer Healthy?

Good news for all of you beer drinkers – it has been proven that beer can give you the same benefits, health wise, that wine does. Yep, no matter which ale you prefer studies have shown that in moderation (up to 2 a day) will reduce your chances of heart disease and strokes.

Originally considered the French Paradox, the correlation between the French’s low heart disease rate and the daily intake of red wine, it has now been shown to also exist in beer. Beer is made from water, yeast and grains (wheat and barley) which have a variety of vitamins that actually survive through the filtering and fermentation processes. The value of the vitamins contained in the yeast stays in all of the unfiltered beers, both in bottles and on tap, that are available today.

Actually back in 1999 The New England Journal of Medicine did claim that moderate amounts of beer would decrease the chance of having a stroke by about 20%. But they also said that it produces no significant different whether you drink one beer a week or one a day, so you can’t use that excuse to have a few every day.

Not that you need any, but if a few other reasons to drink beer include the fact that it has been shown that in moderation it may lower your chance of coronary heart problems by as much as 40% when compared to someone who does not drink it at all; something to do with the great antioxidants found in it. Also, alcohol has been found to increase the good cholesterol amounts in the bloodstream which decreases blood clots.

It also contains good ole vitamin B6 which helps to prevent the build up of an amino acid called homocysteine which has been linked with heart disease. Those with higher levels of this amino acid are much more likely to develop early onset of vascular and heart disease. The amount of vitamin B6 in the blood plasma is increased by as much as 30% when you consume beer, something that liquor and wine can’t do.

And one last reason, if one is needed, to drink beer is that it is both cholesterol and fat free.

Shepherd’s Pie – for this you will need 2 pounds of ground beef, one chopped onion, 2 cans cream style corn, about 8 peeled potatoes, one fourth cup of butter and three fourths of a cup of sour cream along with pepper and salt to taste.

Boil the potatoes for approximately 45 minutes then mash them with the sour cream, butter, salt and pepper. Cook and drain the beef then add the onion to it and put it in a 13” x 9” pan, place the corn on top and then the mashed potatoes over all of it. Bake it for around 30 minutes at 350 degrees and then broil until slightly brown. Enjoy!

Irish Stew – one of the heartiest recipes for cold weather. Start with 2 pounds of beef or lamb, boned and cut in about ¼ inch strips, 3 thinly slice onions, 2 pounds of thinly sliced potatoes, 4 carrots cut up into about ¼” chunks, 2 tablespoons of parsley, 1 tablespoon of thyme, about 14 ounces of water and salt and pepper.

Preheat the oven to 275 degrees, when you trim the meat leave a little bit of fat for some flavor. Season veggies and meat with the salt, pepper, thyme and rosemary then place all of the items in a casserole dish, cover and cook for about two and a half hours. You will know it is ready when the liquid starts to thicken.

Simple Roast Beef in the Crockpot – This is one of those recipes that is very simple but tastes very difficult. Begin with about 4 pounds of beef top round boneless roast, ½ teaspoon of lemon pepper, 2 chopped onions, 2 tablespoons of olive oil, 4 minced garlic cloves, 1 cup chopped celery, 1 cup chopped carrots, 3 quartered potatoes, 1 teaspoon of sugar, about 1 cup of either beef broth or dry red wine, depending upon your personal tastes, 1 small can of tomato sauce and about 2 tablespoons of tomato paste.

Heat the olive oil in a heavy skillet or Dutch oven and brown the roast, that you have sprinkled with the lemon pepper, on all sides and drain the liquid. Mix the broth or wine in a bowl with the tomato paste and sauce along with the sugar; put the veggies in a crock pot and place the roast on top of them, then cover it with your mixture. Cover it and cook slowly for about 6 to 8 hours until veggies are tender and the roast is done.

Don’t be afraid to try new recipes, most are not as difficult as they seem and everyone will love your new found manly skills in the kitchen.

Number 5 is the 35 oz Bife de Costilla at the La Cabana in Buenos Aries, Argentina. After taking one bite of this spit seared prime rib steak that is served with their bold Syrah sauce you will understand why Argentineans are considered the most prolific of the meat eaters anywhere.

Number 4 – The rib eye, that is grain fed at the Ekki Bar and Grill located at the Four Seasons Hotel in Tokyo, Japan is seasoned and cooked to perfection and accompanied by the one of the finest selections of wines to be found in the world. The menu here is varied but simple, designed much like New York styled cuisine and the chefs use their culinary skills and the best ingredients to create Tokyo’s best entrees.

For Number 3 you need to visit BLT Prime in New York, NY and have their 16 oz New York strip loin. Naturally any place that has it dry aging room as the featured dining room showpiece is very serious about their beef. While not the most expensive item on the menu it is considered the best and they serve it with your choice of perfect sauces: Roquefort, three mustard or red wine, making a meal you will not forget.

Number 2 – For this you need to make the trip to London, England and visit the Gaucho Restaurant; as you descend their wrought iron stairs you will begin to salivate just from the aroma of the meat cooking on the open grill. The Churrasco de lomo is their signature dish and is a slim cut and exquisitely tender steak that they open and turn out before beginning to cook it allowing it to soak up the garlic and olive oil marinade.

And now for the Number 1 rated steak and location you need to head to Paris, France. Once there you will need to go to the Le Relais De Venise restaurant and order the steak frites. The menu is extremely limited (as in almost no other choices) and don’t even think about ordering it cooked any particular way as it is usually served rare but they may go for medium rare. You will start with a salad made from romaine lettuce with horseradish and walnuts, and then your beef will arrive already sliced with their own secret butter herb sauce along with their fabulous fries.

There you have it, just order your cut with a good sauce or marinade and you will have a steak that is fit for royalty.

INGREDIENTS

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.