Football Saturday is special. Always has been, and hopefully always will be. This particular cook was done months ago, but I can’t just let it slide. I gotta share with you what happens when the invite happens. Check back to my previous tailgate posts: Lobster Rolls and Pastrami. I set the tone, earning the invite. During this season, I was heavily involved in the “Forensic” side rather than the “BBQ” side of my life, so I didn’t have time to plan accordingly. But everyone likes tacos!
The Pre-Game
I let the crew know it wasn’t going to be a banner cook, I didn’t have time. I had a serious certification happening the days following, and was studying like a school boy. We agreed it was going to be a simple ground beef and pre-seasoned skirt/flank steak taco offering. Then the night before – I had to throw something extra. I decided to do a shredded salsa chicken and planned to do a fresh guacamole on-site. I had to add some flair.
Cooked up the chicken, mixed it with some salsa. Let it cool and into the fridge it went. This was my dinner – quality control tasting – and it was delicious. In my true RecTeq fanboy fashion, I was going to bring the Bullseye to fresh cook the veggies (and probably everything else) – so why not add another protein.
Game Time
This picture is great because as the jalapeno’s cooked, the patrons coughed because of the spice. Karma, because we were set up was right across from the portajohns. I eliminated any residual odors from that with my own.
Anyway, Doug brought the steaks and tended to the Blackstone. I cut up the jalapeno, avocado, tomato, garlic, limes, onion for the guacamole and told Zach to mix it up and say he did it. While those were happening, I fired up the Bullseye and got to the peppers. My Bullseye fires at one temperature. HOT. There’s a dial, that says low, mid, high.. but it always has been one temperature. SUN. Makes for an interesting off/on venture, but it worked.
Peppers were cooked, then the ground beef, then the chicken, then eventually the tortillas. Turns out the flour tortilla was much more in demand than the corn. I personally prefer the corn tortilla – adds more flavor, but I was a party of one. Maybe two, but definitely was the underdog.
Beautifully portioned, pans of each. Protein, toppings, shredded cheese – it’s like we do this for a living.
Micheladas were the drink of choice, and Doug and I went full Luchador while we were cooking with our masks. Because there’s still a bit of anonymity with me on here, you’ll have to use your imagination. Because we were fast and furious with the cooks, I didn’t get to showcase too much of what happened until the following day, with leftovers. The game was a blowout (as is per usual with the games I attend) – so let’s head to the overtime.
The Overtime
Had to clean this thing up anyway, so might as well cook on it. Leftover chicken and veg in that HOT middle of the bullseye while I toasted up the corn tortillas on the edges.
Cilantro, onion and cheese to top it off.. with a squeeze of lime. I’m tellin ya. Invite us out to your tailgate, and you’ll be well fed by gametime. Another great time with our friends, can’t wait until next year!