A race weekend menu that holds for 3 days, off one grill
NASCAR tailgate food has to last a weekend, not an afternoon.
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Fried catfish for 8, fried at home and carried to the Grove with comeback sauce
Fried catfish for 8: strips in a mustard and hot sauce wash and seasoned cornmeal, fried at home and carried to the lot with a jar of comeback sauce.
Brisket nachos for 12, built in 2 foil pans and melted under the grill lid at Kyle Field
Brisket nachos for 12: saucy brisket, black beans and pepper Jack layered twice in foil pans and melted on the grill, with pickled onions and lime crema.
BBQ pork chili for 10, made at home with pulled pork and reheated at the lot
BBQ pork chili for 10: pulled pork and ground pork with pinto and kidney beans, chipotle and barbecue sauce. Make it a day ahead and reheat to 165°F.
Burgers with dill pickle sauce for 12, shaped at home and grilled over charcoal in Starkville
Burgers with dill pickle sauce for 12: beef and pork patties shaped at home, grilled to 160°F at the lot and topped with a chopped-pickle dill mayo.