Consider this: Nationwide Insurance estimates that over 50 million people spend over $12 billion dollars annually on…tail-gating. Yep; they willingly toss food, drinks, lawn chairs, blankets and balls in the trunk of their cars, pile in and drive to a stadium parking lot where they unload everything and hang out. For hours. Even more interesting, about 35 percent of the tail-gaters don’t even go into the stadium to watch the game. They are tail-gating for the love of tail-gating. There’s even an association for it – the American Tailgater Association.
Okay, American’s take their tail-gating seriously, so you might as well do it up right; right? You’ll need regulation corn-hole, sports logo burger branders, and body paint in appropriate colors. You’ll need lots and lots and lots of adult beverages. And you will need a really good but completely portable grill. And that grill is the Davy Crockett by Green Mountain Grills.
The Davy Crockett is a pellet grill. If that terminology isn’t familiar to you, a pellet is a small piece of hardwood with about a quarter inch diameter. The small size allows the pellets to burn quickly and cleanly and they leave behind nothing but a fine ash. Wood pellets are available in cherry, apply, hickory, oak and mesquite “flavors” to enhance your smoke. The grill comes equipped with a “hopper” that stores the pellets and feeds them into a burning box. You control the rate at which this happens, depending on whether you are grilling steaks or smoking ribs.
The Davy Crockett portable pellet grill comes equipped with a meat probe, stainless steel lid and digital temperature control. It offers 432 square inches of cooking area on a stainless grate. There is a 9 pound hopper and a positive pressure hopper fan that prevents burn-back. You can also use it in “fan only” mode to clear ash from the firebox after those burgers are done.
This grill is made specifically for tail-gating; it is completely portable. The legs fold up and transform into carrying handles. And you can power it from an AC power adapter or a 12 volt car plug. You can also impress your friends by using the alligator clips to power it right from your car battery. The Davy Crockett weighs a sturdy but manageable 57 pounds. Come on, real men can carry 57 pounds without even breaking a sweat.
Starting up the grill is a breeze; all you have to do is plug it in, press power and it is good to go. The grill is able to cycle through the process of feeding pellets, lighting them and adjusting to the desired temperature with the touch of a button.
Speaking of buttons, the Davy Crockett is easily operated via the control panel; but it also comes with an option to use wi-fi! Yeah, there’s an app for that. You can access the wi-fi operations on your phone where you are able to set the grill temperature as well as monitor the ambient and food temperature. You can also specify temperature changes; there is a handy warming function that stops the cooking and keeps the food hot and ready.
However you start up the Davy Crockett, it is ready to smoke or grill in under 10 minutes. It will run from 149 to 549 degrees Fahrenheit; ideal for the perfect sear or even wood-fired pizzas.
If you are a tail-gater (or a camper, picnicker, or maybe even a doom’s day prepper) the Davy Crockett Ultimate Tail-Gater Pellet Grill is for you. You can get more information about the grill at http://www.familyleisure.com/Grills/Davy-Crockett-Ultimate-Tailgater-Pellet-Grill.
And before I go, everyone, together now – Davy, Davy Crockett, king of the wild frontier! You know you have been thinking about it. Unless you are too young to remember; in which case, treat yourself https://www.youtube.com/watch?v=QAVN_n0PljQ .
Here’s a little appetizer for that next parking lot soiree:
You will need about a dozen jalapeno peppers, half a package of cream cheese at room temperature, 2 ounces crumbled feta cheese, half a cup of shredded hot pepper or extra-sharp cheddar cheese, ¼ cup finely chopped cilantro, and about 2 T grated onion.
Combine all ingredients together until well blended. Slice off the tops of the peppers lengthwise and scoop out the seeds (wear gloves and don’t rub your eyes!) Stuff each pepper with the cheese mixture. Roast the peppers until they are tender (about 15 minutes at 425 degrees) and the cheese is brown and bubbling.
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