Grub for the gridiron: KU fans share tailgating tips, tricks

By Sarah Henning     Oct 8, 2008

John Henry
Wes Ryan, of Lawrence, separates his meats while grilling Sept. 20 near Memorial Stadium.

Tailgating is serious business for Mark Gwaltney.

Before each Kansas University home game this season, he has been at his spot by 8 a.m., ready to tailgate.

The grill is priority No. 1, and by 9 a.m. the meat – on this particular weekend 20 pounds of pork butt – is over the flames, and Gwaltney and his helpers are chowing down a just-grilled breakfast.

Gwaltney’s grill skills will feed about 50 people, and he’s just one of many folks serious about tailgating and football these days as the Jayhawks try to campaign for another bowl season.

Gwaltney, however, has been serious for quite some time. He’s been tailgating KU games since 1990.

John Henry
John Dudley, left, and Mark Gwaltney, both of Lawrence, slice up smoked pork while tailgating at the Sept. 20 Kansas University-Sam Houston State game at Memorial Stadium.

“Oh, we saw lots of bad games,” he admits.

But his friend, John Dudley, who is happily helping out with the pork butt, notes that the food was always good, even when the football wasn’t so terrific.

“That, sometimes, was the saving grace,” Dudley says, nodding toward the grill.

Saturday game plan

Good games or bad, over the past 18 seasons, Gwaltney has honed his pregame ritual and menu down to a science.

John Henry
Wes Ryan, of Lawrence, lets off a plume of smoke while grilling Sept. 20, 2008 near Memorial Stadium.

“We had four here when we got set up and we cooked bacon and eggs, hashbrowns for them and then about 10 a.m., people started kind of slowly coming in, but the big rush is around 3 p.m. for a 6 o’clock game,” the Lawrence resident says, noting that is when – three hours before kickoff – the first drink can be had.

On the menu?

“First week we did ribs, second week we did brisket, and this week we’re doing pork butt,” he says. “And then when the games hopefully get earlier in the day, we will go to brats and hamburgers and stuff that doesn’t take as long to cook.”

He’s not the only tailgater with a plan. In fact, planning seems to be a game in and of itself. Tailgaters without a prime, regular parking spot like Gwaltney have to be a bit more crafty in concocting the perfect tailgate experience.

For three years, Brent Fry and his friends have been setting up shop on the grass island between Mississippi Street and the eastern part of the stadium’s lot. To do so, they have to work a little bit of parking magic the Friday before gameday.

John Henry
Wes Ryan, of Lawrence, separates his meats while grilling Sept. 20, 2008 near Memorial Stadium.

“Friday afternoon, we park a car down on the side streets, and we just come out in the morning and we switch out our cars,” he says. “I have a truck, and there’s another guy who has a truck, too … and we just alternate weeks and one of us loads everything into the truck.”

The person with the goods – including a blue tent and other tailgating gear – takes the vacant spot, and the group gets set up around noon, six hours before game time. Even they admit that’s cutting it close now that KU football has become more popular.

Because of the later starting time, Fry says he and his 15 to 20 friends do less intensive meats – no hours of pork butt on the grill for them.

“We usually do steak kabobs, brats, burgers – we have these bacon cheddar cheese burgers where you mix them all up,” he says, adding that for morning games breakfast burritos or a premade cheesy hashbrown bake are the hot food of choice.

Over past the stadium’s northern boundary, across 11th Street, Wes Ryan is grilling up burgers, brats and chicken wings, though he says his specialty is really his margarita mix. Ryan and his friends have been trickling in since 10 a.m., when they have to show up to pay for such a coveted spot for a party. He’s been tailgating for years but says he’s with a new crowd this year – and everyone is excited after last season’s Orange Bowl success.

John Henry
John Dudley, left, and Mark Gwaltney, both of Lawrence, slice up smoked pork Sept. 20, 2008 while tailgating at Memorial Stadium.

“This is the first year we’ve gotten this group together, but we’ve been going to games for a long time,” he says. “I’m a KU grad, and living here you’ve got to get into it.”

That’s a thought Fry, a 2004 grad, concurs with and takes just as seriously as his tailgate food.

“I’ve missed two home games since 2000,” Fry says. “I go to every game. Win or lose, I’m a football fan.”

Recipes

Some tailgating recipes from Jayhawk fans:

One-pitcher Margarita

One can limeade (use can for measuring other ingredients)

One can’s worth of Jose Cuervo Gold tequila (or to taste)

One half can Orange Curacao or Grand Marnier

One half to one can lemon-lime soda like Sprite (Use beer if you don’t like them sweet)

Add ice to fill remaining volume of pitcher (blend if desired). Use four times this recipe to fill a “keg” container.

– Recipe from Wes Ryan

Easy “Championship” Chili

2 pounds hamburger

1 medium onion, chopped

3 tablespoons chili powder

2 cans zesty tomato soup

2 cans Ortega chopped green chilis

1 can kidney beans

1 can pinto beans

1 medium jar Pace picante salsa

Grated cheese and onion for topping

Brown hamburger with chili powder and onion. Drain. Add all other ingredients, including the liquid from the cans of beans. Simmer at least one hour, stirring often. Serve with grated cheese, onions and jalapeno slices to garnish.

– Recipe from Wes Ryan

Pre-tailgate cheesy hashbrown bake

1 can mushroom soup

1/2 cup chopped white onion

1/2 cup butter

1/2 cup cheddar cheese

1 cup sour cream

1 large bag of frozen hash browns (not the shredded kind)

Preheat oven to 350 degrees. Grease a large baking dish. Mix ingredients in large bowl. Empty into baking dish and bake for 1 hour or more. Top with more cheddar cheese if you so desire.

– Recipe from Brent Fry

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