New Ways To Make Tailgating Better Than Ever

According to Chicago personal chef Julius Russell, tailgating has gotten a bad name with people thinking all you need to make a great tailgate is beer, burgers, and brats. Food always seems to be considered last among the list of items needed. You have alcohol, coolers, grill, even outdoor furniture before even thinking about food.

That's why Russell has partnered up with Hell's Kitchen's Ben Walanka to challenge tailgaters to show up at these outdoor events bringing their "A game". They want to create a tasty atmosphere where food is the main event.

Right now they host the Big Ten Network show "The Big Ten Cookout" where they visit college football games dishing out recipes and tips on making the best tailgating food.

Russell has stated that this experience is about "how to get the most out of your tailgating experience".

A 2006 study by the American Tailgaters Association showed that over 20 million Americans tailgate each year and 30% don't even have tickets to the game.

Julius Russell's tailgating tips include:

1. Choose the right fire source for the right food. Applewood adds a distinct flavor to your foods, but doesn't last long. If you will be slow cooking, use charcoal.

2. Vary the temperatures on your grill - have a cooler side and a hotter side. Start by cooking your foods on the hot side then transfer them to the cooler side to finish grilling.

3. Either put oil on the grill or oil on the meat. Too much oil on the grill will create flare-ups and too little oil on the food makes for dried meat.

4. If you use store-bought sauces, spice them up a bit by adding citrus, white wine, or additional herbs and spices.

5. Re-think poultry choices. Chicken breasts will dry out no matter how long you marinate them. Next time, go for boneless skinless chicken thighs.

Follow The Big Ten Cookout on the Big Ten Network on major game days. For more information about this articles visit: http://www.suntimes.com/lifestyles/food/1809290,FOO-News-tailgate07.article