Tailgate Stay Doing Tailgate Things

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Interesting times indeed. Disappointed in the coaching but giving a bit of a pass due to personnel. Disappointed in the off-season portal plan but giving a pass due to Harbaugh gutting us staff-wise. Disappointed in the season but still basking in the natty. But thanks to Sparty being Sparty, a game I have seen 1000 times go the other way (Michigan dominates in yardage and eye test but still loses) went the way of Big Brother. Gotta think MSU missed a tremendous opportunity to snag a victory during our poorly managed transition year. Got a little chippy at the end and that’s the good stuff that keeps it nasty until we head back to America’s Worst Stadium next year in East Landfill.

An amazing turnout for the tailgate, and far and away a record for food preparation and consumption. 80 coneys, 80 sliders, 10 pounds of spaghetti with 5 gallons of sauce and meatballs, and 24 pizzas. Killed it all. Awesome stuff and hope to see you all again this weekend.

Feed in Face 2019: The Detroit Tailgate

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Noon kicks suck. Setting up all the stuff for what amounts to less than 4 hours of tailgate just doesn’t do it for me. But we persevered LOL. Great weather and great turnout.

We came with pre-prepped cheesy potatoes and bacon, just to get things rolling, then Chef Andy knocked a pile of Pain Perdu out of the park, and it was probably the best thing you ate all day if you were an early arrival. It paired nicely with the thick cut bacon and the Canadian supplied Bloody Caesars. Many a tailgater inquired about the recipe, which Andy says he kind of winged, but I think this one from Food Republic will get you in the ballpark, especially if you swap out for a fruit-studded loaf and follow Andy’s suggestion to leave it out on the counter for a week to get nice and stale before starting.

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From there we moved on to a classic tailgate staple of breakfast hash. This one leaned Greek, an homage to Detroit diner fare. It started with onions and green pepper in bacon fat, followed by shredded potatoes and gyro meat, and finished with feta, scallions, and scrambled egg. Seasoned with garlic, lawry’s seasoned salt, and an herb blend (classic Mrs. Dash).

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Then it was pre-game Detroit Coney Dogs smothered in chili sauce and onions, served with copious sides of chili-cheese fries. For some reason I didn’t take a single Coney pic, but you can get the gist from this crowd shot I guess. Chili sauce was the star…should I have told everyone they were eating beef heart? Nah, Oscar Meyer doesn't promote what’s in their stuff (spoiler alert: lips and assholes). I adapted this recipe from Amazing ribs, and added a little masa thickening by way of pulverized canned hominy.

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And that’s it. See, I told you, noon kicks suck.

Bye week this week, then away at Wisconsin 9/21 before we return home 9/28 for Rutgers and the Birds and Bubbles tailgate. Go Blue!

Pictures From the Detroit Tailgate before Michigan's Loss-Win Against Army

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Great crowd on hand Saturday. Lots of new faces, lots of old friends. Let’s do it again in a few weeks even if we continue to suck, ok? OK. Go Blue.

Play Along At Home with the UMTailgate.com Week 2 Tailgate Playlist

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Sync up with the tailgate with the Week 2 Tailgate Playlist on Spotify. The Tailgate theme this week is “Detroit” so we are having Coney Island diner-style breakfast and Coney Dogs for lunch before heading to the stadium to take down Army. Enjoy!