On game day everyone wants to tailgate like a gourmet chef.
Not to fear. Chef Jeffrey Hileman of Locale Market has some tips to make you the envy of the stadium parking lot.
He offers easy to prepare ideas to take you to the next level of concrete grill masters.
Your family and friends are invited to a tailgating party Monday, Oct. 3, at Locale Market in St. Petersburg.
Chef Michael Mina, co-founder of Locale Market, will host a special Monday Night Football Tailgate Party at the market from 6 p.m. to 8 p.m. Monday. It will include dishes paired with wines and craft beers.
Chef Hileman visited ABC Action News on Saturday to demonstrate a dish he whips up for a perfect tailgate party.
Tailgating recipes:
Naked Korean BBQ Chicken Wings
Ingredients
Wings:
1 lb chicken wings
S+T to taste
Korean BBQ Sauce:
2 oz gochujang chili paste
1 oz soy sauce
1 oz apple cider vinegar
1 T honey
1 garlic clove, smashed
1 T toasted sesame seeds
½ bunch scallions, chopped
1. Season wings with salt and pepper, and bake at 350 degrees for about 45 minutes, or until internal temperature reaches 165.
2. Remove and let rest for 5 minutes.
3. Toss warm wings in Go Chu Jang to coat.
4. Move to warm service platter, and garnish with toasted sesame seeds and cut scallions.
Locale Gourmet Market St Louis Spareribs - adapted for home cook
Ingredients
1/4 cup paprika
1/4 cup dark brown sugar
3 tbsp mustard powder
1 tbsp cayenne pepper
2 tbsp freshly ground black pepper
3 tbsp garlic powder
1 tbsp onion powder
3 tbsp Kosher salt
1 tbsp dried oregano
1 tbsp dried thyme
1/4 cup French's yellow mustard
3 tbsp white granulated sugar for bruleeing
1 rack Niman Ranch St. Louis-Style Spareribs
The night before you are planning to cook the ribs make the rub: In a bowl, combine all dry ingredients. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs. Brush with French's Yellow Mustard. Sprinkle both sides ribs with the rub. Place in the refrigerator overnight.
Preheat the grill for indirect cooking at 250 degrees F.
Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours or tunnel desired tenderness.
Remove ribs from the grill when you've achieved desired tenderness.
Remove from grill, and allow to cool slightly. Sprinkle meat side with granulated sugar and brûlée sugar with blowtorch.
Cut into slabs of 3-4 and serve
