Hickory Smoked Pulled Pork with Homemade Mini Herbed Rolls. Served with Cole Slaw.
End zone 1:
Harvest Salad in both sections Romaine & Mesclun Lettuce Mix combined with Dried Cherries, Tomatoes, Red Onion, Walnuts, Maytag Bleu Cheese & Tossed with a Raspberry Vinaigrette
End zone 2
Orzo Salad Garbanzo Beans, Red Onions, Basil & Mint Tossed in a Red Wine Vinaigrette Red Skin Potato Salad Oven Roasted Red Skin Potato Wedges Combined with Crumbled Bacon, Hard Boiled Eggs, Celery & Onion & Tossed with our Dill Dijon Aioli
Corner 1: Raspberry Vinaigrette
Corner 2: North Carolina BBQ Sauce Corner 3: Jack Daniels BBQ Sauce
Corner 4: nutella
Italian Baguette Sandwich Bites Layers of Prosciutto, Pistachio Mortadella, Capicola, Smokey Ham & Provolone on a Toasted Herbed Baguette Garnished with Fresh Tomato, Arugula & Brushed with Balsamic Vinaigrette.
Smoked Turkey Wrap Shaved Smoked Turkey, Lettuce, Tomato, Swiss Cheese & Red Pepper Mayo inside a Lavash Wrap.
Fruit Skewers Strawberries, Cantaloupe & Pineapple skewered & (drizzled with Nutella sauce)
Wings Two Ways
Crispy Baked Chicken Wings. An Asian Ginger Soy Glazed Wing & a Buffalo Style Wing Service with our Buttermilk Bleu Cheese Dip. Sauces in center section using square containers.
This is a suggested menu and techniques for a successful Thanksgiving Dinner Tailgate or any other time. Of course every family has special items, these are just a few ideas from our families.
The 10”x15” field is perfect for your turkey, or most turkeys, either whole or sliced.
Use one of the ‘end zone’ areas for mashed potatoes and dressing. Make these in standard sized loaf pans so they can be easily replaced. Since everyone likes gravy, use both corners for it.
Down one set of sideline stands add some sides. We use sweet potatoes, corn and green beans, all prepared in loaf pans.
For the stands across the field, use one section for some sliced ham for the non-turkey folks. Use the second for your deviled eggs and stuffed celery. Use the third section for the ‘green plate’ of green and black olives, sweet and dill pickle spears. They all travel well in plastic containers and fit right into the stands.
Put your rolls in the other ‘end zone’ and use both since everyone likes rolls too. Finish with cranberries one corner and fruit salad in the other corner.
Helpful Hints: 1) Use one ice chest as a warming container. This makes it easy to keep your meal warm and have plenty of servings for everyone. 2) By using loaf pans for your warm items, they will stack easily. Separate the layers with cardboard, including one on the bottom. 3) Jars are recommended to easily transport cranberries, gravy etc. making it easier to add to the bowls in the corners and keep items ready to serve whether cold or warm.