Tailgate Tigers Summer Rib Camp

So what do you do if you have a group of BBQ geeks who want to have a summer event?  Introducing Tailgate Tigers Inaugural Intramural Rib Cook Off.  After watching way too much Pitt Masters on TV we divided up into five teams.  The teams then overdosed on YouTube video on how to prepare Competition Pork Spare Ribs.  The teams also sought advice from anyone who stood still long enough to be harassed about how to cook the perfect rack.

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Bryan Krantz
Kentucky Derby Countdown

The first Saturday in May has been in highlight day in my life for many years. The Kentucky Derby became significant to horseracing when Matt Winn was recalled from his assignment in New Orleans as the manager of the City Park Race Track to Louisville to become the promoter of the Kentucky Derby at Churchill Downs. His efforts moved the race from being just another Derby race for 3 year old Thoroughbreds to the greatest two minutes in sports. While the race is a contest between equine athletes, the real stories which bring the race to life are the stories about people associated with the race and racing.

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Bryan KrantzComment
A Story From the Tailgate Trail

In a time a long way in the rear view mirror, when I was getting out of college, getting married and starting a career in Thoroughbred Racing at Jefferson Downs, I purchased a Grandstand Box at Fair Grounds.  We ended up in a box at the 1/16th Pole, next to Gary Palmisano (who became a good friend and our horse trainer).  The Box behind us was inhabited by Coach Lou “Rags” Scheuermann and with some regularity his son Joe.

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Bryan Krantz
Hard Work But Lot's Of Fun

Hog’s week starts for us on the Monday before setting the heavy things, laying out our site plan and staging for Friday AM when the true setup takes place. Everything has been placed by the 9:30 AM meat check. As soon as the check is done we immediately go into meat prep mode. The 120 lb whole pig is trimmed, seasoned, injected and put back into storage until cook time…

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"Belle Calas! Tout chauds!" — "Beautiful calas! Very hot!"

What is a Calas? A Calas is a sweet or savory rice fritter and is part of New Orleans culinary history. The Calas has African origin and was a popular street vendor food in the New Orleans Colonial era. These fritters were an opportunity for slaves of the plantation era to buy their freedom. On Sundays, Calas Vendors would sell their wares to church goers as they left services. This near forgotten New Orleans cultural and food legacy has been championed by New Orleans food historian and chef Poppy Tooker.

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Bryan KrantzComment
Tailgate Tigers Offerings For Hogs 2019

$7 Fresh Popped Cracklins. Right out of the hot grease.

$7 Ribs while they last. Limited amount from out turn in racks.

$7 Pulled Pork. Two types. Traditional Tailgate Tigers award winning Boston Butt. Or, pulled from our Carolina Style Whole Hog cooked over pecan wood fire. Injected and mopped with our special Carolina style vinegar based mop sauce. Offered with tortilla’s or bread.

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Bryan KrantzComment