Grey Cup puts country in an outdoor party mood - barbecue tool set

The gray Cup will be in Toronto this weekend, these four-day fan-
Ensure that festivals are celebrated throughout the country.
This 104 gray Cup festival is held in the city's exhibition venue and in Ontario, where is the plan for the Nissan Titan tailgate party for the Ottawa redhead and Calgary Stampede to pass the pigskin in BMO Field?
Organizers call it the biggest tailgate celebration in the city, if not across Canada.
"We can't wait to take its tracking experience to a whole new level on the gray Cup Sunday," said Sarah Moore, CEO of the 2016 gray Cup Festival.
At this year's event, organizers expanded their popular pre-
Game tailgate party for 600 cars-
Almost three times more than this season.
Historically, tailgate parties are a social event that takes place in the parking lot of the stadium and arena before the game, including barbecue food and beer, usually made on a portable grill and at the rear of the vehicle.
Its roots are deep in the United States. S.
But this concept has become popular in Canada and is becoming more and more popular every year.
For those planning a party at home, tracking may just be the key to having a good time and keeping the house clean.
In addition, celebrity chef Michael P said: "The tailgate party is a good way to set the tone for the game day, and the key to its success is planning, preparing, portability and maintaining the organization . "
Clive, grill expert Weber Grill at Ontario College of Canada.
Clive pointed out that it was easy to plan. he taught in the company's customization --
Learning facilities specially designed for the art and skills of barbecue.
"Make a list first of all, including a portable grill, a barbecue tool kit, heat resistant gloves, and a grill brush.
Bring the fridge and ice cubes to keep the food at a safe temperature and don't forget loud music and cold drinks.
"It doesn't have to be complicated to track food, but keep in mind that you eat outdoors, most likely on your feet, with a cold food in your hand (
Yes, we're talking about soda, too. )
So think about finger food, or a cup of food like beef peppers, ribs, sausages, chicken wings and even grilled vegetables.
Jalapeno poppers is becoming a fan favorite as they are also delicious fast food-a bite on any cold match day will keep you warm.
"There are a lot of wet wipes available to keep it clean because the clean tailgate is a happy barbecue!
Clive added that he provided his own popular recipe for the upcoming weekend bingeoff.
Go to the gray Cup festival
Ca learn all the details of this week's celebration, which took place on November. 24 -27 and game day.
Pepper POPPERSCourtesy chef's Weber barbecue bacon piece AcademyToothpicks8, cooked sausage in full smoked half4 for every cut Cross, monthly replacement. (85-113g)1/4 cup (60mL)
Grated cheese, any cheese you like can Melt 1/4 cups (60mL)
1/4 cup of cream cheese (60mL)
Smoked Almonds, chop 2 teaspoons roughly. (10mL)
A small dish in Worcester County. (5mL)
Soak the toothpick in the water for at least 30 minutes.
Grill for direct cooking with medium fire (350F to 450F).
At the same time, cook bacon in a high microwave until it gets a little fat for 2 to 3 minutes. .
Brush clean cooking grilles.
Bake the sausage directly on medium fire, cover it until it turns brown, heat it for about 8 minutes and turn it once.
Remove from the grill, cool enough to handle, cut each sausage horizontally, and then cut each sausage vertically.
Mix the ground cheese, cream cheese, almonds, Worcester sauce, and the anemone.
Cut off the Mexican peppers and cut each one in half vertically.
Remove seeds and veins.
Fill each half of the jalapeno with some cream cheese mixture and flatten it.
Then put a sausage on the top of each sausage, form a cylindrical shape, then wrap it up with a piece of bacon and wrap it up with a spiral.
Fixed with toothpick.
Heat directly on medium heat, cover the lid until the bacon is crispy, about 8 minutes, turn once or twice.
Take it off the grill and rest for 10 minutes. Serve warm. Serves 8.
Recipe for grilled Oriental pork tender meat provided by Dubreton. com2 (300 g (3/4 lb)each)
4 tablespoons tender pork. (60 mL)
Soy sauce 4 Tbsp. (60 mL)
3 tablespoons of vegetable oil. (45mL)
Cloves of garlic, 2 tablespoons of crust. (30mL)
1 tablespoon brown sugar. (15mL)
1 teaspoon of ground fresh gingerbread. (5mL)
6 cups of chopped red pepper (1. 5L)
Large navel orange with mixed salad greens2, 1/2 red onion peeled and cut, 1/4 cups peeled and cut (60mL)
Thick-cut dried roasted peanuts in large tenderloinsealing bag.
Stir together soy sauce, oil, orange juice, garlic, brown sugar, ginger and red pepper in a small bowl;
Book 1/4 cups (60mL)
Pour the marinade on the tenderloin to rest.
At least 1 hour, up to 4 hours, place the sealed bag in the refrigerator. Prepare medium-
The fire in the grill.
Remove the pork from the marinade and discard the marinade.
By heating the roast pork directly, it occasionally turns brown evenly, for a total of about 18 to 20 minutes.
Take it off the grill and rest for 10 minutes.
At the same time, in a large and shallow bowl, stir vegetables, oranges, onions and peanuts together.
Cut pork with salad;
Pour the marinade reserved on the salad and serve it immediately. Serves 4.
Smoked chicken leg with Orange
Jamie pervenes's "honey grezesepe in Webb's Smoke".
20 chicken legs, about 3 lbs. (1. 5kg)total1 tsp. (5mL)
1/2 teaspoon of Jewish food. (2mL)
1/2 cup of black pepper (125mL)
Marmalade1/4 cups orange (60mL)honey1 tsp. (5mL)
1/4 teaspoons of Jewish salt, garlic and onion per grain. (1mL)
Grind 2 tons of pecan slices of cayenne pepper and soak them in water evenly for at least 30 minutes with salt and pepper. Prepare a two-
Fire in hot areas (350F to 450F).
In a small, heavy
Heat the bottom of the pan with medium heat, mix the glaze and stir for 5 to 6 minutes until the jam melts.
To keep warm, remove from the heating and lid.
Clean grate.
Drain the pieces of wood into charcoal and cover the grill.
When the wood starts to smoke, cook the drum with indirect medium fire, close the lid as much as possible until the juice is clear, the meat is no longer pink on the bones, 20 to 30 minutes, in the last 10 to 12 minutes, flip and bake two or three times with glaze.
Remove from the grill and provide warm food. Serves 6-8.