Tailgating

by Chef Karl Marsh

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Tailgating with a Napoleon Portable Grill

The problem with grilling at a tailgate event is transporting the grill and storing it during the game. Small charcoal grills work well because they are reasonably portable, but the problem becomes what to do with the spent coals when it is time to go into the game.

The kind folks at Napoleon Grills have the perfect solution for this problem. A foldable compact gas grill that fits right in the trunk of even the smallest of cars. Recently they sent us one of their TQ285X to try out at a tailgate.

When the grill arrived, I have to admit that I was a little intimidated by the size of the box.

Napoleon Tailgate Grill 1

Once I got it opened, I realized that the reason the box was so large was because there was a lot of packing material to keep the grill pristine during the shipping process.

Napoleon Tailgate Grill 2

Once I removed all the packaging and got it out of the box, I was happy to see that the grill was very compact and almost completely assembled out of the box.

Napoleon Tailgate Grill 3

It literally took me 5 minutes to slap the wheels on and the left side tray. I did not even need to look at the instructions. It was that simple! Here is how it looked just minutes after I opened the box.

Napoleon Tailgate Grill 4

The grill seems very well made and folds up very small. One of my favorite features is the way the propane bottle attaches to the grill. This is good engineering!

Napoleon Tailgate Grill 5

Now for the real test, let’s fire it up. The thing that impressed me immediately was how easy it was to light. I literally just turned the knobs and I heard an audible click and the next thing I knew the grill was lit and heating up. The specifications say that the dual stainless burners put out 12,000 BTU but the real test is how fast the grill heats up and how hot it gets. Within 10 minutes the grill was over 600 degrees which is what I prefer for cooking steaks in order to get a good sear.

Napoleon Tailgate Grill 6

I tested the grill by cooking several different things. Lamb burgers, Bratwurst, Franks, Italian Sausage and Chicken Breasts. Everything cooked up perfectly with no sticking or burning. The heat was very even from edge to edge something that is often an issue with lesser grills. I was also quite pleased with the nice uniform grill marks that the grill produced.

Napoleon Tailgate Grill 7

In summary, I would say that I was a little skeptical that such a small, compact grill could produce such great results, but I am happy to report that it does. In fact, my larger grills really have nothing on this grill, not to mention this one is very portable. I would not hesitate to spend my own money on this grill and probably will in the near future.

Enter our social promotion going on right now with Napoleon Grills, and you could win a brand new Napoleon TQ285X Portable Tailgate Grill in addition to an Omaha Steaks Gameday Combo! Also check out a recipe for one of my favorite tailgating appetizers that this grill is going to work perfectly for! (Below)

Cheers! Chef Karl

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Click to Enter!

Mixed Grill of Sausage Crostini Appetizers

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Makes 1 each of 4 types of Sausage Crostini

Ingredients

– 1 slice French Baguette Bias Slice Toasted
– 1 tsp Whole Grain Mustard
– 1 each Bias Slice Omaha Steaks Bratwurst
– 1 tsp Sauerkraut

– 1 slice French Baguette Bias Slice Toasted
– 1 tsp Omaha Steaks Raspberry Honey Mustard Pretzel Dip
– 1 each Bias Slice Omaha Steaks Polish Sausage
– 1 tsp Sweet and tangy Vegetable Relish

– 1 slice French Baguette Bias Slice Toasted
– 1 tsp Omaha Steaks Marinara Sauce
– 1 each Bias Slice Omaha Steaks Italian Sausage
– 1/4 tsp Grated Parmesan

– 1 slice French Baguette Bias Slice Toasted
– 1 tsp Yellow Prepared Mustard
– 1 each Bias Slice Omaha Steaks Gourmet Franks
– 1 tsp Pickle Relish

Directions

1. Preheat Grill

2. Grill sausages for 8-10 minutes.

3. Slice French baguette at an angle so that slices are ¼ inch thick.

4.. Lightly brush slices with olive oil and place on grill

5. Grill bread until light brown on both sides, about 3 minutes.

6. Slice sausages into thin slices on the bias.

7. Spread each toasted bread slice with 1 tsp of spread.

8. Top each with 1 slice sausage and the topping

9. Serve and enjoy!

Sweet and Tangy Vegetable Relish

Hot-Dog-Karls-RelishPrep Time 30 minutes + 12 hours brining time
Cook Time 5 minutes
Total Time 12 hours and 35 minutes

Make 2 cups

Ingredients

– 1/2 cup Yellow Squash — Grated
– 3/4 cup Zucchini — Grated
– 1/4 cup Carrots — Peeled and Grated
– 1/4 cup Red Onion — 3/4″ thin matchstick
– 1/4 cup Red Peppers — 3/4″ thin matchstick
– 1/4 cup Edamame Peas
– 1 tsp SeaSalt
– 1/4 cup White Wine Vinegar
– 3 Tbsp Sugar
– 1/2 tsp Whole Celery Seeds
– 1/2 tsp Whole Fennel seed
– 1 tsp Ground Mustard Seed
– 1/8 tsp Crushed Red Pepper

Directions

1. In a mixing bowl, combine first six vegetables and set aside.

2. In a saucepan, combine salt, vinegar, sugar, celery seed, fennel seed, mustard seed, and crushed red pepper.

3. Bring to a boil slowly.

4. Remove from heat and pour over vegetables.

5. Let cool, then refrigerate at least 1 day.

6. Vegetables may be stored, in their brine, and refrigerated, for up to 2 weeks.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



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