That's the ticket! Preparation key for tailgaters

More photos of fans tailgating before the Sept. 8 University of Arizona football game on our photo galleries at UA Tailgating.

5 Star Prime Rib

Marinate the meat refrigerated ideally 36 to 72 hours, but at least 24 hours. The cooking time is 2 1/2 to 3 1/2 hours.

Ask the butcher to cut the roast off the ribs, then tie it back on.

This recipe is prepared by an indirect method of heating. Make a pyramid of at least 8 pounds of charcoal and light it. When the coals start to completely ash over, divide them equally and move them to each side of he grill so as to leave a barren area in the center.

4-plus pounds prime rib roast,

1 gallon inexpensive red or reddish wine (tailgating.com recommends rose.)

2 to 3 bunches green onions, chopped.

3 tablespoons chopped, minced or sliced garlic (garlic powder is acceptable)

1/2 cup olive oil

2 tablespoons coarse-ground black pepper

1 tablespoons Tony Chachere's Cajun Seasoning or something similar (but not one with MSG)

Rub a nice coat of olive oil, pepper, garlic and cajun seasoning over all exposed areas of the roast, taking your time to massage the oil and seasoning into the meat.

Pour the wine into the container and add the sliced green onions, and whatever oil and spices that remain. Place the roast into the container and marinate. Be sure to turn the roast over about every 4 to 6 hours if possible. When transporting to the tailgate party, place an unopened bag of ice in the container to keep it cool.

At the tailgate party, place the roast in the center of a large grill so that the "meat" side is facing up. Cover the grill tightly, with the top vents closed. The fire will be extremely hot at this point. Be sure to feel the lid of the grill every 15 to 20 minutes to make sure it's still very hot. If it has cooled down quite a bit, open the top vents slightly or take the lid off for a few minutes to let the fire build back up. This may take a while, but it is well worth the wait.

After 2 1/2 hours, use a meat thermometer to check the temperature at the thickest part of the roast. Depending on your preference, the meat temperature should register 140 degrees for rare, 160 for medium and 170 for well done.

When the roast is done to your satisfaction, remove it from the grill to a platter or cutting board, let stand for a few minutes then cut the strings and discard them. Slice and serve.

Source: The Grill Master of TailgateHQ.com

You can find tailgating recipes on the Internet, not only at such sites as tailgating.com and tailgatehq.com, but also on The Food Network's Web site. Check out chefs Emeril Lagasse and Bobby Flay, especially. Also chef Mario Batali has written a tailgating cookbook of sorts, "Mario Tailgates NASCAR Style."

From surfing around these sites and more, here are some recipes that could work not only for tailgating, but any outdoor cookout.

UConn Thai Grill

Tamari, which is called for in this recipe, is soy sauce made without wheat.

chicken thighs, tuna steaks or swordfish steaks

1 fresh squeezed lime, as needed (with pulp preferred)

2 parts tamari

1 part yellow curry powder

Mix 2 parts tamari with 1 part fresh squeezed lime juice and 1 part curry powder in a bowl.

Add meat to the marinade, ideally in a resealable bag a few hours before the game.

At the party, drip dry each piece of meat, then grill (slowly over medium-low heat for chicken thighs; quickly over medium heat for tuna)

Make sure you discard the remaining marinade

Serve with something cool and crispy, such as a cabbage cole slaw, sliced cucumbers and rice vinegar (with red pepper flakes) and a pilsner or lighter lager beer.

Source: http://www.tailgating.com/

Emeril's Tailgating Crawfish Boil

This recipe is from Emeril Lagasse's "Emeril Live: Emeril's 1500th Show Celebration." Lagasse recommends serving this with beer, French bread, melted butter and plenty of butter.

3 gallons water

2/3 cup salt

1 tablespoon whole black peppercorns

2 packages dry crab boil

1 cup liquid crab boil

1 tablespoon hot sauce

1 tablespoon Essence Creole Seasoning (recipe follows)

2 bay leaves

12 new potatoes

3 ears corn, cut into thirds

3 artichokes

1 foot andouille sausage, cut into 8 equal links

3 lemons, halved

2 yellow onions, peeled and quartered

2 heads garlic, halved

6 pounds live crawfish

6 pounds large, head-on shrimp

1 pound asparagus, ends trimmed

1 cup melted butter, as an accompaniment

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly. Makes 2/3 cup.

In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.

Add the potatoes, corn and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions and garlic, then cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, then cover and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.

To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. To serve, dump the basket ingredients directly on the newspaper.

Source: foodtv.com

Pork Chops with Cherry Barbecue Sauce

This recipe is from Mario Batali's "Mario Tailgates NASCAR Style".

2 tablespoons brown sugar

2 tablespoons extra-virgin olive oil

1/4 cup freshly squeezed orange juice (about 1 orange)

2 teaspoons chili powder

1 teaspoon cumin

4 boneless pork loin chops, cut 1-inch thick

In a small bowl, combine all the ingredients for the marinade and stir together.

Place the pork chops in a resealable freezer bag and pour in the marinade, making sure to coat the meat on all sides. Keep cold in a refrigerator or ice-filled cooler for at least 4 hours and up to 24 hours.

Prepare enough coals for a medium-hot fire or set a gas grill to medium. Remove the chops from the marinade and discard the cold marinade. Grill the chops over medium heat for about 12 minutes, turning once midway through the cooking. (Batali likes them when they're still a tiny bit pink in the center.)

Remove from heat and serve immediately with the Cherry Barbecue Sauce (recipes follows).

1 medium onion

3 garlic cloves

1 tablespoon chili powder

2 cups canned crushed tomatoes

1/2 cup freshly squeezed orange juice (about 2 oranges)

1/2 cup ketchup

1/4 cup light brown sugar

1 cup frozen sweet cherries

In a medium saucepan, cook the onion over medium-high heat, until it softens, about 8 minutes. Add the garlic and chili powder and cook 1 minute more. Add the tomatoes, orange juice, ketchup, sugar and cherries and cook 5 minutes more, stirring frequently.

Transfer the mixture to a blender or a food processor fitted with the metal blade and blend until smooth. Transfer to a plastic container and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to 1 week.

Makes about 3 cups or 4 servings.

Source: mariobatali.com

We ran these tips last year and they still apply, so pay heed.

• Plan your menu and do prep work a day or two ahead of time.

• Keep the menu simple and pack prepared food in disposable containers.

• Make a list of the items you want to take along. Laminate the list to reuse. Check off items as you pack.

• The night before, pack paper products.

• The night before, put trashbags, water and damp towels in resealable plastic bags.

• The night before, marinade and precook as much food as possible.

• A grapefruit spoon seeds and veins peppers, such as jalapeños, fastest and does not damage the meat of the pepper.

• Disposable aluminum pans make cooking a snap. When the food is gone, simply throw the pan in a trash bag.

• Disposable chafing dishes, essentially aluminum pans with covers, are a great way to keep food hot, then become a great package for leftovers.

• Food should be ready 90 minutes before the game starts. This gives plenty of time for those going to the game to eat, clean up and extinguish fires.

• One fan says, using a Weber Q gas tailgating grill, you can put a small pan upside down on the grill, top with another pan right side up and fill with biscuits to bake.

• One fan says, to make deviled eggs, do all the prep at home, then put the filling in a resealable plastic bag. At the party, snip the bottom tip of the bag and pipe the filling into the egg whites shortly before serving.

• Freeze bottled water containers (being careful not to freeze them so long they burst) ahead of time. On game day, place them in the cooler, where they can be used as ice packs, then brought out as needed to melt for cool drinking water throughout the day.

• Bring a 1/2-gallon jug (or 2-liter soda bottle) filled with water to put out the hot charcoals. To clean cooking utensils, add a little dish detergent to the bottle or jug.

• Plastic trash bags for cleanup. If you're tailgating for the season, keep a whole roll in your vehicle.

• Extra ice. "There is no excuse to ever run out of ice," says one tailgating veteran.

• Antacids

Source: www.tailgating.com

University of Arizona's official tailgating Web site: http://www.arizonaathletics.com/sport/page.aspx?id=1300

Smokin' Chipotle Pork Stew

With little effort, a pork stew can replace more humdrum tailgate fare. And your party can raise a glass to its favorite devilish coach with a Satan's whiskers cocktail.

2 tablespoons olive oil

1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes

2 medium onions, diced

1 12-ounce bottle or can of beer

5-7 chipotle peppers in adobo sauce plus 3 tablespoons sauce

2 teaspoons ground cumin, or to taste

salt and freshly ground pepper, to taste

Heat a large Dutch oven over medium-high heat until very hot, about 2 minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.

Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add remaining ingredients; stir until combined. Simmer, covered, stirring occasionally, until pork is tender, about 90 minutes.

Source: "ESPN Gameday Gourmet: More than 80 All-American Tailgating Recipes" (ESPN Books, 2007, $16.95)

Satan's Whiskers

According to cookbook author Debbie Moose, this recipe is from University of Georgia fan Thomas Lanford Jr., who says: "Satan's whiskers is in honor of University of South Carolina football coach Steve Spurrier, who most University of Georgia fans believe is Satan incarnate."

cracked ice

1 ounce gin

1 ounce dry vermouth

1 ounce sweet vermouth

1 ounce freshly squeezed orange juice

4 teaspoons orange curaçao or Grand Marnier

2 teaspoons orange bitters

2 orange twists, for garnish

Fill a cocktail shaker half full of cracked ice. Add the gin, dry and sweet vermouth, orange juice, curacao and bitters, and shake well. Strain into 2 chilled cocktail glasses and garnish each with an orange twist.

Source: "Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home," by Debbie Moose (Harvard Common Press, 2007, $14.95).

Gannett News Service