Call for recipes for Duke tailgating cookbook

[CameronBornAndBred]

I had an idea recently that I pitched to TNTdevil, Devildeac and Ozzie about creating a tailgating cookbook that is built around the fun and atmosphere we experience at the brunchgates. This will not be just a cookbook, but will include a section on the equipment used at successful tailgates plus a section on the beverages consumed. Being that it is for the Duke audience, we are going to populate the book with quotes and stories that relate to others' experiences during their own tailgates and to the action that happens on the field as well. I'm going to illustrate the book with a bunch of paintings, so be sure to crowd into the next brunchgate, you might wind up being painted. Also, I will be there with a digital voice recorder to begin taping folks' stories, if you have any good ones speak up at the game, or send them to me.
However, we can't have a good cookbook without recipes, so we are asking you to submit any if you have them. Since this book will hopefully be published, the recipe has to be original, meaning it can not be copied from some website or previously published source. Duke centric recipes are encouraged but not required. Also keep in mind that they should be geared to feeding at least 10 or more people, so if you have a recipe for 5 do the math and double it.
We are in the very early stages of planning this, so we hope to collect the recipes and stories as we work out the format of the book and the equipment / beverage sections. We don't have much to offer, but if you agree to let us put your creations in print we'll give you two books per recipe/story used...one to keep and one to give away.

This thread is separate from the Recipe thread so I can organize them better as we recieve them. Don't post your dishes here, email them to cookbook@crazietalk.net or PM me.
Thanks tons, we will keep you up to date on the progress.

[Devil in the Blue Dress]

What a great idea! I'd offer just one suggestion...... could you include menus for tailgating? Perhaps a chapter devoted to that topic. Items for which there are recipes in the book could have the page number noted for the recipe.

It's one thing to know how to prepare good food. It's another thing entirely to know how to organize a menu so that the flavors, colors and textures compliment each other..... not to mention having some sort of balance in the prep time needed for each item on a menu. Menus may change by time of day for the meal and the season...... what you might plan for early November might be different than those suited to early September. Creating interesting menus is an art.

[CameronBornAndBred]

I forgot to post an important addition to the above intro...
If this book is published, of course it will be sold, but I don't have any delusions about us making tons of money. What I would like to do with any initial proceeds is to see that the following year's tailgates are provided for...meaning that those funds would be used for the tent, food and beverages that we have out there on game day. To provide the meals and drinks we have at the brunchgates isn't cheap, and luckily we have awesome community support to help out (including all of the dishes brought by everyone from home), so if we can defray those costs through the book, then yay for us. Just wanted to clarify that this book has a purpose to benefit everyone (beyond providing them with tasty meal ideas ).

[Devil in the Blue Dress]

Another point to consider in organizing a tailgate cookbook is that not everyone who likes to tailgate can prepare their meal on site. Several web sites which focus on cooking have had suggestions for tailgating recently. The ideas fall into one of two categories: prepared on site or prepared off site. Addressing both types of parties would appeal to a wider audience.

[CameronBornAndBred]

Another point to consider in organizing a tailgate cookbook is that not everyone who likes to tailgate can prepare their meal on site. Several web sites which focus on cooking have had suggestions for tailgating recently. The ideas fall into one of two categories: prepared on site or prepared off site. Addressing both types of parties would appeal to a wider audience.

Yup, and we have that covered. Obviously not all our meals are done on site at brunchgates, so do not restrict your recipes to only what can be grilled. (Although I'm pretty sure TNTdevil can figure out a way to grill ANYTHING)

[OZZIE4DUKE]

I think for the next Brunchgate that I might have my wife cook a brisket, using my mom's recipe. It could then be placed on the grill, in an aluminum pan, for reheating. It's best when cooked and sliced one day, refrigerated over night, and then reheated and eaten the second day. I posted the recipe on the DBR board a couple of times...

[Very Duke Blue]

I'm all for this. I have several recipes I can share. Cb&B you are so You think of the best ideas. Thanks for all you do

[CathyCA]

I have pictures. They're on my Facebook. You have my permission to use any of them.

[cl15876]

I think for the next Brunchgate that I might have my wife cook a brisket, using my mom's recipe. It could then be placed on the grill, in an aluminum pan, for reheating. It's best when cooked and sliced one day, refrigerated over night, and then reheated and eaten the second day. I posted the recipe on the DBR board a couple of times...

Damn Oz, you are missing a recipe post here on CTN! It further secures your PW'ishness!!!! Plus, I've been dying to see how to do this (e.g. the recipe)...... I was talking to my Dad this evening about this (cooking a brisket) and then he brought up pickeled pigs feet ... anyone like those?

[devildeac]

I think for the next Brunchgate that I might have my wife cook a brisket, using my mom's recipe. It could then be placed on the grill, in an aluminum pan, for reheating. It's best when cooked and sliced one day, refrigerated over night, and then reheated and eaten the second day. I posted the recipe on the DBR board a couple of times...

Damn Oz, you are missing a recipe post here on CTN! It further secures your PW'ishness!!!! Plus, I've been dying to see how to do this (e.g. the recipe)...... I was talking to my Dad this evening about this (cooking a brisket) and then he brought up pickeled pigs feet ... anyone like those?

My father and grandfather used to eat those. I am astounded they made it to the ages of 89 and 94, respectively.

[TillyGalore]

I love this idea, though am afraid of what can/can't contribute. Nothing I cook is original, I always use recipes I've picked up along the way. Is there anyway to credit those recipes and still use them?

[CameronBornAndBred]

I love this idea, though am afraid of what can/can't contribute. Nothing I cook is original, I always use recipes I've picked up along the way. Is there anyway to credit those recipes and still use them?

With everything posted online today, it's hard to find a completely original anything...unless your grandmother gave it to you, it's likely you will find your recipe already out there. I would say all you gotta do is tweak the original a bit. If you look online for any recipe of anything, you will see how close many of the same dishes are. Just make sure that what is contributed isn't copied word for word, amount for amount, from a published source. Also, if you are like me and "just wing it" when it comes to cooking...write down what you are using and doing as you cook. That's guaranteed to be original.

[DukePA]

How difficult/expensive would it be to have a CD with the cookbook? I could see us making a photo compilation on CD and putting them in pockets inside the book cover. Or, if someone is really techno savvy, a DVD! Ooooh, the possibilities!!

[knights68]

I love this idea, though am afraid of what can/can't contribute. Nothing I cook is original, I always use recipes I've picked up along the way. Is there anyway to credit those recipes and still use them?

I would say all you gotta do is tweak the original a bit. If you look online for any recipe of anything, you will see how close many of the same dishes are. Just make sure that what is contributed isn't copied word for word, amount for amount, from a published source. Also, if you are like me and "just wing it" when it comes to cooking...write down what you are using and doing as you cook. That's guaranteed to be original.

I do this ALL the time. I see a recipe but there is ALWAYS something in it that I disagree with or could otherwise "kick it up a notch".

I am considering participating in this interesting endeavor.
So whats the details or have they been ironed out yet? I'll PM ya to get more info

[Miles]

I'd love to contribute, and have the software and skills to compile such a book. We actually began a similar project back on DBR but it never came to be. CD/DVD would probably increase the cost of production quite a bit, unless we want to produce them independently and insert them ourselves. Cool idea though DukePA.