Tailgating group brings goodies to game

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Updated: August 4, 2011 4:20PM

There’s an art to throwing a great tailgate. This most American of parties often means feeding an unknown number of people, over a time span of six or eight hours, outdoors in all weather. It needs to be simple yet unique, fun and doable, all accomplished while you are far, far from a kitchen.

Naperville members of the Notre Dame Club of Greater DuPage offer their tips for tailgating. Talk to them long enough, and they’ll invite you to this weekend’s bash. That’s what tailgating is like; hey, drop by, everyone’s welcome.

These ideas work whether you’re in a stadium parking lot, or home in front of the flat-screen.

John Wightkin of Naperville has been tailgating for 30 years.

“Make it easy to prepare, and make it feed a lot of people,” John says. “It should be easy to set up and serve, but have a different flair.” Chili on a tamale, served in a bowl, is unexpected yet simple. Keep servings small, so guests can use the tamale to scoop up chili. “The idea is to get people together, talk, chat, have some fun. I like to get it set up and let it take care of itself.” Delegate what you can, so you’re not the only one grilling.

Brats and hot dogs take up less room on the grill, and hold better if guests are late, than do burgers. Sub sandwiches in a cooler are great for post-game when everyone’s hungry again.

Remember accessories: washcloths, towel, sharp knife, plates, napkins, bottle opener, lighter, cooking utensils. Bring garbage bags to cut down on cleanup time, and to pack dirty dishes for the trip home. Bring chairs, a football, a cornhole or bags toss game, and a music system, such as an iPod dock. Don’t rely on the car stereo. Add hot drinks as weather grows colder.

Susie and Jeff Feeney of Littlestone Court in Naperville have tailgated every University of Notre Dame home game for three years. Any of their four children, all recent ND grads, might attend, each with a circle of friends.

Susie recommends spiced apple cider, kept hot in large, insulated containers. Their modular grill converts to a cooktop, so more cider can be heated in a pan, stove-top.

“People enjoy a homemade pasta salad, but won’t eat potato salad or coleslaw,” she says. Use two smaller serving dishes, rather than one large one. “From 9 a.m. to 3 p.m., you go through a lot of food, and it needs to be refreshed.

“Finger foods are the key. People don’t want a big plate of food.”

Her game-day winners include homemade cookies, and fresh apple slices with caramel dip. Cut just one apple at a time, to keep it fresh.

She makes her go-to chili a day or two ahead. Early on game day, she heats it fast on the stove at home. Separately, she heats an empty crockpot. Then put the hot chili into the hot crockpot, wrap the crockpot in foil, and then in a towel before tucking into a box. “It will stay plenty hot.”

Susie Feeney’s Tailgate Chili

1 small onion, chopped

1/2 lb. ground beef

1/2 lb. ground turkey

1 1.25-ounce pack McCormick’s brand Tex Mex chili seasoning mix

1 8-ounce can tomato sauce

1 14.5-ounce can diced tomatoes

1 10-ounce can RoTel Chili Fixin’s

1 can beer

1/2 cup brown sugar

Brown meat and onion. Drain. Return to pan, add seasoning packet. Add tomato sauce, diced tomatoes, RoTel Chili Fixin’s, and beer. Simmer half an hour. Add brown sugar. Simmer another hour or two. Serve with oyster crackers and shredded cheddar cheese.

Cheryl Stritzel McCarthy writes about cooking weekly. Know any great cooks? Contact her at cherylsmccarthy@hotmail.com.