Lifestyles

Sunday was game day. And the players were more than prepared.

Propane? Check.

Seafood and quiche? Check.

Full-service bar? Check.

Forget about that old hibachi packed with hot dogs and cookie-cutter hamburgers, a few six-packs of Iron City beer nearby. These 21st-century tailgating chefs prepare everything from omelets to salmon to lobster. Their pours include smoothies and wine and scotch.

"Tailgating has changed dramatically over the years," says Ray Lampe, aka Dr. BBQ, author of "The NFL Gameday Cookbook ($24.95, Chronicle Books). "When I started tailgating, guys weren't really into cooking. But now, men take pride in their cooking. And what they cook also has become extravagant. It helps that the equipment is better and that there is so much more cool stuff available. We want it, so we have to justify why we bought it. There are even some large toaster ovens where you could bake a cake."

We didn't spot any cakes baking in the parking lots surrounding Heinz Field Sunday, but there were plenty of other delicious desserts. Barbara Freehling of Kittanning brought Blueberry Delight. Her concoction of angel food cake, whipped cream, cream cheese and blueberries was a perfect end to any football fanatic's meal.

Putting together the proper menu from start to finish is a reason Lampe wrote the book. He was careful not to tie recipes to specific teams, he says, because if something was named the Browns Big Pot Tailgate Chili, most Steelers fans wouldn't make it.

He offers advice for tailgaters, beginning with patience.

"Don't rush it," he says. "Barbecuing takes time, and is a long process or it won't be done properly. Also, don't put the barbecue sauce on until the meat is cooked. Make sure you have some appetizers so people will leave you alone when you are barbecuing."

It's tough to not bother the cook when you spot a grill filled with shish kebabs and crab cakes. Armed with bottles of Italian dressing and steak sauce, Mark Kennedy of Allison Park was the most popular guy among the more than 100 attendees at Seubert & Associates tailgate. Company CFO Mike Snyder of Bethel Park says such an elaborate menu is the norm for this group of fraternity brothers from Thiel College in Greenville.

"If we served hot dogs to our customers, they wouldn't be our customers anymore," Snyder says.

Friends were lining up for a tasty rum-enhanced smoothie conjured up by Bruce Ibe of Squirrel Hill, who has spent the past 10 years as bartender of what he calls the "Tailgate Bar." The blender he uses to concoct his signature drink is more than an appliance. He took the piece of equipment to Detroit when the Steelers won Super Bowl XL.

"It has a history," Ibe says, of the blender. "Boy, could I tell you some stories."

Richard Foster of Penn Hills has been tailgating at Steelers games for 31 years, having been through all five championships, and previous venues going back to Forbes Field. His specialty is an omelet with the works. Things are changing, he says, with tailgating restrictions getting tighter in terms of parking-space limitations and other things, but that won't keep him from cooking.

"The Food Network is a big reason more tailgaters are trying different and more involved foods," Foster says. "I plan to keep trying different things. It makes things interesting. I don't want to just make plain eggs and bacon. This is an event. It's a chance to meet people and share some food and drink."

Most tailgaters pull up to the same spot every game. It is easy to find them, and they form friendships with the individuals in the next car. One look at the big red 1994 Ford van, and it's easy to recognize Mike Brandenburg from Monaca. He has been setting up in that space for 18 years. You won't always find the same menu, though.

"We try to do something different for every game," he says. "We like to change it up a little bit. When we have late games, we might do wings or something like that. We just have roast beef and meatballs (Sunday)."

At the final preseason game, Barb Cord of Baldwin cooked a huge pot of ziti in her homemade tomato sauce with meatballs.

"Try some," she says.

Like Cord, most tailgaters seem willing to share.

An example is when Joe Belan, who has been coming to games since 1978, and who travels from Erie, needed help. He and his buddy would alternate bringing beer and food. One week, both brought beer. So Belan asked a neighbor in the lot whether he could borrow space on the grill.

"I told him I wasn't sure what I was going to cook on it, but we came back with ribs and chicken and lobster and shrimp," he says. "We ate better that time than when we brought our own food. Everyone is willing to share recipes and food. And you are really seeing an increase in the amount of exotic foods."

People are experimenting with new foods, says Will Johnson of the North Side.

"It's all about taste buds," Johnson says. "And men are becoming more independent when it comes to cooking and trying different things."

And some get really creative.

At the Brentwood Express tailgate prior to the final preseason game, they were making Roethlisburgers, a 1/3-pound burger with bacon, provolone and cheddar cheeses, barbecue sauce and ranch dressing.

Tailgates don't have to always be about meat. Michelle Clayton from Ellwood City had spinach dip bubbling on the grill at the Steelers final preseason game.

"This is perfect, because I am a vegetarian," she says. "And I need something to eat."

Brendan McCarthy from Robinson had plenty of food with a grill full of chili, salmon and cheese steaks.

"Hamburgers and hot dogs aren't fun," he says. "Anyone can do hamburgers and hot dogs. This takes some imagination."

NFL Game Day Cookbook

These following four recipes are from "The NFL Game Day Cookbook: 150 Recipes to Feed the Hungriest Football Fan from Preseason to the Super Bowl" by Ray Lampe, aka Dr. BBQ.

Dr. BBQ's Lobster with Chili-Lime Butter

The lime and chili go very well with the lobster for something a little different.

2 whole live Maine lobsters, about 1 1/2 pounds each

Your favorite barbecue rub, as needed

Chili-Lime Butter (recipe follows)

Prepare the grill for cooking over direct medium heat. Prepare the Chili-Lime Butter. Set aside.

Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the Chili-Lime Butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, for another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.

Makes 2 servings.

Chili-Lime Butter

• 1 cup (8 ounces) butter

• 2 limes, juiced

• 2 tablespoons good-quality chili powder

• Salt, to taste

• Freshly ground black pepper, to taste

• Melt the butter over low heat and stir in the rest of the ingredients.

Grilled Sirloin Steak with Two-Mushroom Saute

Sirloin is Dr. BBQ's favorite steak. This big one will feed quite a few hungry fans.

• One 2-pound sirloin steak

• Dr. BBQ's Sirloin Steak Rub (recipe follows)

• 1/2 cup olive oil

• 8 ounces white mushrooms, sliced

• 8 ounces baby portobello mushrooms, sliced

• 1 small onion, finely chopped

• 2 Roma tomatoes, seeded and chopped

• 1/4 cup red wine

• 1 jalapeno, finely chopped (seeds optional)

• 1 tablespoon Dr. BBQ's Sirloin Steak Rub

• 2 cloves garlic, crushed

• Salt, to taste

Season the steak liberally on both sides with some of the rub. Set aside. Prepare the grill for cooking over direct medium-high heat.

In a large skillet over medium heat, warm the oil. Add the mushrooms, onion, tomatoes, wine, jalapeno, 1 tablespoon Dr. BBQ's Sirloin Steak Rub and garlic, and cook for 10 to 15 minutes, stirring often, until all of the mushrooms are soft and the liquid is cooked off. Set aside. Grill the steak, turning it a few times, until it reaches an internal temperature of 145 degrees for medium-rare. Transfer it to a warm platter and let it rest for 5 minutes before slicing. Top with the mushroom mixture and serve.

Makes 4 servings.

Dr. BBQ's Sirloin Steak Rub

• 1/4 cup salt

• 1 tablespoon ancho chile powder

• 1 tablespoon dry mustard

• 1 tablespoon paprika

• 2 teaspoons ground black pepper

• 1 teaspoon granulated garlic

• 1 teaspoon granulated onion

• 1 teaspoon ground coriander

In a small bowl, combine all the ingredients. You won't need the full amount of the rub for this recipe. Save the remaining rub in a sealed container at room temperature for later use. It will make about 1 cup.

Buffalo Chicken Breast Sandwiches

• 6 boneless chicken breast halves

• Your favorite barbecue rub

• 1 cup Frank's Red Hot Sauce

• 1/4 cup (2 ounces) butter, melted

• 6 sandwich rolls

• 1 1/2 cups crumbled blue cheese

• 1 cup finely chopped celery

Prepare the grill for cooking over direct medium-high heat. Season the chicken breasts lightly with the rub. Grill for about 5 minutes per side, or to an internal temperature of 160 degrees. Remove the chicken to a plate.

In a medium-size bowl, mix together the hot sauce and melted butter. Dip each chicken breast in the hot sauce mixture and transfer it to a rack to drain for just a minute. Transfer the chicken to the rolls and top each with an equal portion of the cheese and celery.

Makes 6 sandwiches.

Trish Trigg's Pecan Pie

This recipe deserves an encore. Over the years, this pecan pie recipe probably has won more dessert awards at barbecue cook-offs around the country than any other one dish. When you try it, you'll understand why.

• 1 cup granulated sugar

• 1 cup light corn syrup

• 3 large eggs, lightly beaten

• 2 tablespoons butter, at room temperature

• 1 teaspoon vanilla extract

• 1 1/4 cups whole pecans

• 1 unbaked 9-inch pie shell

Heat the oven to 350 degrees.

In a large bowl, whisk together the sugar, syrup, eggs, butter and vanilla until well blended. Stir in the pecans. Pour the mixture into the pie shell. Bake for 50 to 55 minutes, or until set. Let it cool completely on a wire rack before serving.

Makes 8 servings.

Blueberry Delight

This dish is a specialty of Barbara Freehling of Kittanning. It's simple, quick and, oh, so good.

• 8-inch angel Food cake

• 2 packages (8 ounces) Dream Whip

• 2 packages (8 ounces) cream cheese, softened

• 1 can blueberries (or other canned fruit, if desired)

Slice the angel food cake into thin pieces. Combine the Dream Whip and cream cheese in a bowl with an electric mixer.

Place half of the angel food pieces in the bottom of a 9- by 13-inch pan. Layer with half of the Dream Whip and cream cheese mixture, then top with half the can of blueberries. Repeat with a layer of angel food cake, Dream Whip and cream cheese mixture, and top with the remaining blueberries. Refrigerate for at least 1 hour or until ready to serve.

Makes 15 servings.

Ziti with Meatballs and Tomato Sauce

Barb Cord of Baldwin shares her homemade tailgate pasta.

• 1 to 2 pounds ziti

For the Sauce

• 5 cans (28 ounces) crushed tomatoes

• 2 cans (6 ounces) tomato paste

• 2 cans (28 ounces) water, more if needed

• 1 teaspoon baking soda

• 4 tablespoons olive oil

• 4 tablespoons dried parsley

• 1 tablespoon oregano

• 1 1/2 tablespoons basil

• 1/2 to 3/4 tablespoons salt

• 1 tablespoon sugar for sweeter taste (optional)

• 3 medium-size cloves garlic, peeled

For the Meatballs

• 4 pounds ground meat

• 2 pounds ground pork

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon oregano

• 2 teaspoons basil

• 1 teaspoon garlic salt

• 3 large eggs

• 1/2 cup milk

• 3 slices Italian bread cut into bite-size cubes

• 1 tablespoon grated Romano or parmesan cheese

To prepare the sauce:Combine the crushed tomatoes and paste and 2 28-ounce cans of water in an 8-quart pot. Add more water, if needed.

Add the baking soda and turn up the heat until it foams, to remove the acid from the tomatoes. Stir constantly. Turn the heat down and add the olive oil, parsley, oregano, basil, salt, sugar and garlic.

To prepare the meatballs: Combine the ground meat and ground pork. Season with salt and pepper, and add the oregano, basil, garlic salt, eggs, milk, cubed Italian bread, and Romano or parmesan cheese. Brown the meatballs in a 350-degree oven for 45 minutes. Add the meatballs to the sauce. Cook for at least 2 hours, stirring as needed.

To prepare the pasta: Prepare according to the package directions

Toss the pasta, sauce and meatballs and serve.

Makes 30 to 40 medium-size meatballs and 12 meal-size servings of pasta using 2 pounds of ziti.

Steeler Breeze

This tailgate eye-opener comes from Bruce Ibe of Squirrel Hill.

• 12 ounces pineapple Juice

• 12 ounces orange juice

• 8 ounces Tropical Passion juice (or substitute any tropical blend)

• 4 ounces shredded coconut

• 6 whole, fresh strawberries

• 1 whole, fresh banana

• 6 ounces rum

• Ice

• Fresh-fruit garnish

• Mix all of the ingredients together in a large blender and blend until of smoothie consistency

• Garnish with fresh fruit.

Makes 1 large pitcherful or about 8 drinks.

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