Tailgate Now
-
I like to cook but won't all that often as it is a pain to lug the gear 600 miles.
Somewhere around there will be a table. I'll still bring a box of cookies as I always do and will be sure to chow down at the Marriott before I show up.
I always bring a cooler as I like to stop at Grandapa's Cheese Barn down around Ashland to pick up a few wedges to take home, so it isn't a problem for me to keep things cool if need be.
I like to cook but won't all that often as it is a pain to lug the gear 600 miles.
Somewhere around there will be a table. I'll still bring a box of cookies as I always do and will be sure to chow down at the Marriott before I show up.
I always bring a cooler as I like to stop at Grandapa's Cheese Barn down around Ashland to pick up a few wedges to take home, so it isn't a problem for me to keep things cool if need be.
I have passed by Grandpa's Cheese Barn dozens of time taking my son to school without ever stopping in there. Is it really that good?
-
Going to be great to meet some members this year as I am going to the Game in Nov Im coming from Cape cod Anyone want some Lobstaaaaaa!!!!!!!lol Cannot wait Go browns.
-
I like to cook but won't all that often as it is a pain to lug the gear 600 miles.
Somewhere around there will be a table. I'll still bring a box of cookies as I always do and will be sure to chow down at the Marriott before I show up.
I always bring a cooler as I like to stop at Grandapa's Cheese Barn down around Ashland to pick up a few wedges to take home, so it isn't a problem for me to keep things cool if need be.
I have passed by Grandpa's Cheese Barn dozens of time taking my son to school without ever stopping in there. Is it really that good?
I have passed by Grandpa's Cheese Barn dozens of time taking my son to school without ever stopping in there. Is it really that good?
Tom, you'll love it. Lot's of free samples. They believe in taste before you buy. I almost always stop once every trip up. With all the samples, you can snack up. Really man, they have a good shop....you need to stop.
It's a gem. A great cheese shop. They have a horseradish cheddar that is out of this world. Most is made by the Amish all around the place.
When I travel I stop at places like this....and Grandpa's is top quality. When I head to Gainesville to catch the Gator's, there is a place in south Georgia I have to stop to grab a bag or four of premium pecans and some peach salsa.
Go to Grandpa's.
Oh, I forgot about the jars of pickled garlic.....Man, talk about a great thing!
-
I have passed by Grandpa's Cheese Barn dozens of time taking my son to school without ever stopping in there. Is it really that good?
Tom, you'll love it. Lot's of free samples. They believe in taste before you buy. I almost always stop once every trip up. With all the samples, you can snack up. Really man, they have a good shop....you need to stop.
It's a gem. A great cheese shop. They have a horseradish cheddar that is out of this world. Most is made by the Amish all around the place.
When I travel I stop at places like this....and Grandpa's is top quality. When I head to Gainesville to catch the Gator's, there is a place in south Georgia I have to stop to grab a bag or four of premium pecans and some peach salsa.
Go to Grandpa's.
Oh, I forgot about the jars of pickled garlic.....Man, talk about a great thing!
Tom, you'll love it. Lot's of free samples. They believe in taste before you buy. I almost always stop once every trip up. With all the samples, you can snack up. Really man, they have a good shop....you need to stop.
It's a gem. A great cheese shop. They have a horseradish cheddar that is out of this world. Most is made by the Amish all around the place.
When I travel I stop at places like this....and Grandpa's is top quality. When I head to Gainesville to catch the Gator's, there is a place in south Georgia I have to stop to grab a bag or four of premium pecans and some peach salsa.
Go to Grandpa's.
Oh, I forgot about the jars of pickled garlic.....Man, talk about a great thing!
Next Tailgate you will have to stop and grab a few wedges to share. Next time I go to see my son I will have to stop and take him a care package of the cheese so he can have some at school. He is now working at his school this summer as a research assistant. He won't even come back home before school starts at the end of August. He'll just stay there and start going to class. I am sure he would appreciate the cheese. My wife is from Wisconsin, so she fashions herself a cheese aficianado, though I am not so sure.
-
I did the last tailgate....I set out a smoked Gouda, a bleu of some sort, and a white cheddar, along with an assortment of crackers.
-
I did the last tailgate....I set out a smoked Gouda, a bleu of some sort, and a white cheddar, along with an assortment of crackers.
-
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
-
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
Though I only started joining you the last 2-3 years, I do thank you for the time and effort you have put into it over the years.
-
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
I don't blame you. I appreciate what ya'll have done. I fully understand the cooking part is the easy part. The prep and clean-up in the part nobody see's.
-
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
There will be ample quantities of the Orange Stuff Opening Day for sure.
-
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
There will be ample quantities of the Orange Stuff Opening Day for sure.
-
-
Can't wait to see you guys for the opener - shorts and tee shirts and orange shit - that's all we need.
-
-
Guys heres a little history of our tailgates
Years back when Ed and I started we had only 4 of us Jim, Dave and the 2 of us. We ate good Ribs. steaks that kind of things weekly. We were sooned joined with some of Daves family and friends. We had grew to 10-15 people weekly but still made the kabobs, london broils deep fied turkeys to name a few. Then we lost our browns. When we returned we sarted at the old lot next to the rapid lines, there we met up with Stan and Kathy and the friends from the browns board, we grew alot. Me and Ed would try to plan a meal not knowing for sure if we were getting 25 people or 70. There were time sitting in Eds kitchen putting together hundreds of kabobs. we would laugh and say what the hell are we doing. This went on for a couple of years and we really did love it, but as all things go we started to get tired of all the shopping the preparing the cooking and then Ed had to do clean the mess up when he got home. Not an easy task to do. We went to mainly burgers and brats to try to make it a little easier on preparing but we kind of decided we had enough. This is not the end of our tailgates its just the end of an era. 2 old men cooking. We will still meet every week at the same place and still meet the most pasionate people around.
As I said I loved doing it and wouldnt of changed a thing. Well maybe not drink so much
Thanks everyone for making it is as much fun as it was
We will still have our best tailgate of the year on opening day!
I still have a 200# grill for sale lol
I don't blame you. I appreciate what ya'll have done. I fully understand the cooking part is the easy part. The prep and clean-up in the part nobody see's.
I don't blame you. I appreciate what ya'll have done. I fully understand the cooking part is the easy part. The prep and clean-up in the part nobody see's.
You're right. The prep work starts with all the emails that hit us. i need to respond to each one (usually multiple times) and keep track of them by game. As each game approaches, i need to re-establish contact to make sure their plans or intentions have not changed. i found over the years that that was an important step.
Getting a reasonable headcount was tough and somewhat stressful. If you don't believe that i stressed out over this, ask Don or Stan. You never want to run out of food, but you don't want to be wasteful either. Groups of 6-10 from out-of-town (usually from Canada or the visiting team) were common, and you want to make sure they have a great tailgate experience. There would be no-shows, especially when the weather turned cold. To give you a sense of the number of visitors, our core group is about 12 people, but our average party is 35-40. Our largest group was over 80 (the fun group from Rochester). Each party required a lot of coordination.
i shopped for most food Thursday evening. On Saturday morning i buy the breads and veggies. We also helped out-of-towners that couldn't get a cooler by shopping for their beverages. Saturday was food prep day. Then i'd pack the van making sure we had enough charcoal, napkins, plates, etc.
Sunday morning (about 7:00am) i'd pack and load the coolers and then pick up Don for the journey to the lot. The most relaxing time was from 8:30am till 10:00am. That's when i'd get to talk some football. Once the grille was lighted, it was non-stop cooking then tear down then repacking then off to the Stadium. After the game, all the stuff needed to be washed (cooking utensils, tin containers, etc.) and stacked in the basement until the next party.
Gipper, the pot luck idea is a good one, but probably won't work unless we limit the party to just the regulars. The out-of-owners normally won't be able to help out, and 12 people trying to provide food for 35-50 or more will become annoying for most.
Again, i've spoke to many who have great parties without the food aspect. i'm hopefull that this simplified format will work out.
-
I don't blame you. I appreciate what ya'll have done. I fully understand the cooking part is the easy part. The prep and clean-up in the part nobody see's.
You're right. The prep work starts with all the emails that hit us. i need to respond to each one (usually multiple times) and keep track of them by game. As each game approaches, i need to re-establish contact to make sure their plans or intentions have not changed. i found over the years that that was an important step.
Getting a reasonable headcount was tough and somewhat stressful. If you don't believe that i stressed out over this, ask Don or Stan. You never want to run out of food, but you don't want to be wasteful either. Groups of 6-10 from out-of-town (usually from Canada or the visiting team) were common, and you want to make sure they have a great tailgate experience. There would be no-shows, especially when the weather turned cold. To give you a sense of the number of visitors, our core group is about 12 people, but our average party is 35-40. Our largest group was over 80 (the fun group from Rochester). Each party required a lot of coordination.
i shopped for most food Thursday evening. On Saturday morning i buy the breads and veggies. We also helped out-of-towners that couldn't get a cooler by shopping for their beverages. Saturday was food prep day. Then i'd pack the van making sure we had enough charcoal, napkins, plates, etc.
Sunday morning (about 7:00am) i'd pack and load the coolers and then pick up Don for the journey to the lot. The most relaxing time was from 8:30am till 10:00am. That's when i'd get to talk some football. Once the grille was lighted, it was non-stop cooking then tear down then repacking then off to the Stadium. After the game, all the stuff needed to be washed (cooking utensils, tin containers, etc.) and stacked in the basement until the next party.
Gipper, the pot luck idea is a good one, but probably won't work unless we limit the party to just the regulars. The out-of-owners normally won't be able to help out, and 12 people trying to provide food for 35-50 or more will become annoying for most.
Again, i've spoke to many who have great parties without the food aspect. i'm hopefull that this simplified format will work out.
You're right. The prep work starts with all the emails that hit us. i need to respond to each one (usually multiple times) and keep track of them by game. As each game approaches, i need to re-establish contact to make sure their plans or intentions have not changed. i found over the years that that was an important step.
Getting a reasonable headcount was tough and somewhat stressful. If you don't believe that i stressed out over this, ask Don or Stan. You never want to run out of food, but you don't want to be wasteful either. Groups of 6-10 from out-of-town (usually from Canada or the visiting team) were common, and you want to make sure they have a great tailgate experience. There would be no-shows, especially when the weather turned cold. To give you a sense of the number of visitors, our core group is about 12 people, but our average party is 35-40. Our largest group was over 80 (the fun group from Rochester). Each party required a lot of coordination.
i shopped for most food Thursday evening. On Saturday morning i buy the breads and veggies. We also helped out-of-towners that couldn't get a cooler by shopping for their beverages. Saturday was food prep day. Then i'd pack the van making sure we had enough charcoal, napkins, plates, etc.
Sunday morning (about 7:00am) i'd pack and load the coolers and then pick up Don for the journey to the lot. The most relaxing time was from 8:30am till 10:00am. That's when i'd get to talk some football. Once the grille was lighted, it was non-stop cooking then tear down then repacking then off to the Stadium. After the game, all the stuff needed to be washed (cooking utensils, tin containers, etc.) and stacked in the basement until the next party.
Gipper, the pot luck idea is a good one, but probably won't work unless we limit the party to just the regulars. The out-of-owners normally won't be able to help out, and 12 people trying to provide food for 35-50 or more will become annoying for most.
Again, i've spoke to many who have great parties without the food aspect. i'm hopefull that this simplified format will work out.
Fair deal. From now on it can be BYOF. The only thing that may be helpful would be to bring some tables to set stuff on.
-
No doubt. I figured we could always walk next door for some soup.
This is good. I like the way it was, but I also like BS'n with you and Ed, but you two got serious around 10am. I'd rather you two got to enjoy the day. When ever I decide to cook up a batch of something, you guys are always a part of the inner circle if you choose.
-
Tailgates are great but the only problem is all the work that goes with them by a few like Ed etc.
I'm more of a stand around, drink and tell true stories kind of dude anyway than be all concerned about eating and ruining my buzz. The most work I like to do for a tailgate nowadays is finding a convenient place to relieve myself.
Since I moved to Packer country here in Appleton (25 miles south of Green Bay), I am hoping to make it to the opener if possible so I can see Howds and Furns amongst the other regs like Peens and Satn
Is a pig's ass pork? -
Hey Riffer! That's great news about the opener - it isn't that long now. It's going to be a blast even minus the GREAT GREAT food that chefs Ed and Don did for us.
Maybe I'll bring one of those disposable charcoal grills and roast me a parking lot squirrel.
See you in a couple of months.
Ed, I'm actually looking forward to having an opportunity for a good chin wag with you this year - you're right, you were always so busy during the tailgates and last year I don't feel like I got to talk to you much at all - yet again, thank you and Don for all the hard work you guys did to make the tailgates as special as they were.
And I am not going to mention soup!
Howie.
.jpg.a1a2b9a0c33008fdaf4097d8fe2cfd64.jpg "Riffer X"){kind=avatar}
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login