Top 10 Most Bizarre Tailgate Foods
Tailgators and foodies, it’s that time of year -- tailgating season! We asked Andrew Zimmern to give us his 10 most bizarre tailgating foods, he didn't disappoint.
LechonLegal Beans in Jersey City, New Jersey
I love Filipino food; the post-colonial cuisine combines the best of South Asian ingredients with Spanish technique. Although it hasn’t taken hold in this country like Thai and Vietnamese cuisine, you can still find phenomenal Filipino food on both coasts. The Cebu-style lechon from Legal Beans in Jersey City is as good as it gets. Stuffed with lemongrass and scallions, rubbed with vinegar and spices, and slow-roasted for several hours, this whole hog is ideal tailgating grub for a crowd. 960 1280
FlaczkiS&D Polish Deli in Pittsburgh
Pittsburgh is an Eastern European immigrant city with a dynamic food scene that's reinvented itself over the last couple decades. For traditionalists, a stop at S&D Polish Deli is a must. Run by a couple from central Poland, it's a one-stop shop for everything from Polish shampoo to Warsaw-style head cheese and other fantastic Polish fare. One of their specialties is flaczki, a beef tripe soup that hits the spot on a chilly day.
Burgoo is a true hunter’s chowder that’s legendary in eastern Kentucky. Although a singular recipe doesn’t exist, there are a few things everyone can agree on -- it has to have at least 3 different types of meat (i.e. squirrel, turkey and deer) and it’s gotta be cooked on an open fire pit. My Kentucky hunting pal, Tim Farmer, makes a killer version with 5 wild meats, along with vegetables from his garden, including tomatoes, okra and his secret ingredient, homemade currant jelly. Served with bacon-rich cornbread, burgoo is ideal cool weather comfort food. 960 1280
Fish BoilTwo Rivers, Wisconsin
Great Lakes whitefish is one of the only species left for commercial fishermen to harvest from Lake Michigan, and it’s perfect for a fish boil. The Two Rivers Fire Department has a long tradition of manning the raging fire at the annual Door County Fish Boil, where the firemen use a hefty amount of kerosene to create a crowd-drawing spectacle. What’s better to feed a crowd than a fish boil? 960 1280
Beef BarbacoaPitmaker in Houston
You'll find the ultimate tailgating scene at a Houston Texans home game, where the scale of the food matches the enthusiasm of the die-hard fans. The guys from Pitmaker, a local barbecue manufacturing company, know how to throw one hell of a pregame party, turning Mexican specialties into an ultimate tailgating feast (they even have a live band). I was lucky enough to sample their beef barbacoa de cabeza … yes, all the meat from a slow-roasted whole steer head. Grab a tortilla, and a mix of cheek and tongue, and you have the makings of one of the best tacos I've eaten. 960 1280
Crow and Jalapeno Wrapped in BaconGravette, Arkansas
Crow meat has a bad reputation, but when cooked correctly, it reminds me of canvasback duck, some of the sweeter-tasting species that we have in the North. After hunting crow in the Ozarks, I helped cook up some bacon-wrapped crow and jalapeno bites. Rolled in brown sugar, dipped in soy sauce and then grilled, this is Arkansas-style game day food -- superb Ozarks finger food. 960 1280
CaldoSt. Bernard, Louisiana
Traditional Isleno cooking abounds in St. Bernard, LA, along what I like to call the "Third Coast." Caldo is a humble peasant stew with its roots in the Canary Islands. It’s a tender braise, filled with a hundred vegetables and in this case, big knobs of pickled pork. It’s a one-pot-wonder that makes use of whatever meat and vegetables you have on hand -- beans, cabbage, corn, tomato, sweet potato and turnip greens are all in abundance in this part of the country. 960 1280
On a small farm, Rustik Rooster Farms, outside of Waverly, Iowa, my friend Carl Blake has crossbred one of the most delicious pigs in America -- he calls his breed an Iowa Swabian Hall in homage to the classic German pig stock. With an ideal balance of intra- and inter-muscular fat and well-marbled muscle meat, this is truly one of the greatest hogs you'll ever eat. I had the pleasure of tasting Carl's porchetta, a boneless whole hog, stuffed with sausage, loins and its own organs, all roasted to perfection. Touchdown.