Eat like a champ! The CHFF 2010 postseason tailgate blowout

You already know that ColdHardFootballFacts.com provides the greatest playoff analysis in the history of pigskin-kind. Well, we also provide the greatest info and recipes in the history of tailgate-kind, too, courtesy of our very own 225 Club tailgate team. Our recipes come from some of the nation's most famous chefs and restaurants.

 

So here's our 2010 posteason tailgate blowout, with local recipes for this year's crop of playoff teams.

 

TV superstar chef and Georgia native Paula Deen (and 2011 Rose Bowl Parade grand marshall) tells us how to make the tastiest Southern-fried chicken you've ever had.

 

An old-fashioned Baltimore crab boil, straight from the iconic O'Brycki's Crab House at Lexington Market. We also learned earlier this season on CHFF TV how to make Baltimore-style grilled shrimp, courtesy of America's grill master Chris Schlesinger, who was raised on the Chesapeake Bay.

 

show video here

 

 

Pot roast nachos, the top-selling signature item at Mike Ditka's steakhouse in Chicago, the culinary headquarters of the legendary tight end, two-time NFL champion player and Super Bowl-winning coach. We got the recipe straight from Iron Mike's executive chef and just tried them. That's some amazing hooch!

 

Nothing says Green Bay tailgating like tasty brats. Our recipe comes straight from the executive chef at Lambeau Field. You can also watch Kerry prepare these brats on this week's edition of ColdHardFootballFacts TV.

 

Sorry, we got nothing for ya here. Even Nate Dunlevy, our native Hoosier contributor, struggled to come up with an iconic Indy tailgate staple.

 

Of course, it's all about barbecue in Kansas City. These are some of the tastiest ribs you've ever had, and they come straight from a big-time Chiefs fan.

 

Smoked cod and lobster chowder, with a recipe straight from Boston chef Paul O'Connell, who prepares this dish each year for the Taste of the NFL the night before the Super Bowl

 

Hell, we got a whole shitload of Big Easy recipes, with some real classics from iconic New Orleans personalities and restaurants (such as Tujague's).

 

Ripper-style deep-fried hot dogs of New Jersey diner fame. Yes, you can deep-fry a hot dog!

 

We got the recipe for, what else, Philly-style cheesesteaks. Our recipe comes straight from Pat's King of Steaks, the place that invented the cheesesteak.

 

There are few quarterbacks who produce like Big Ben, and there are few sandwiches that taste better than a Roethlisburger. We got the recipe straight from the folks who invented it at Peppi's Old Tyme Sandwich Shop, a Pitttsburgh favorite.

 

Geoduck clams from Pike Place Market – these are one nasty looking shellfish. They taste great, though!