Food & Spirits: The perfect Super Bowl tailgate combines sports, food, fun and drinks, but the scene has become a little tiresome. Luckily our friends over at Dobel Tequila have ingeniously created ways to combine some old tailgate favorites with sophisticated new ones.
Tip 1: Forget the Burgers and Dogs
Burgers and hot dogs are reliable treats for any Super Bowl tailgate. However, this tailgating experience is about providing only the best. Upgrade to grilled jumbo shrimp and beef sirloin steak kabobs with a tequila and pineapple juice glaze. It’s as easy as throwing a burger on the grill, but adds a touch of elegance and is geared towards the man with a well developed palate.
(Recipe listed below)
Tip 2: Beer Should Not Be the Only Option
Though beer is the usual game day go-to, sophistication requires the exceptional. Introduce your fellow tailgaters to a bottle of DOBEL Tequila which is individually numbered and crafted by hand, from the harvesting of the agave to the blending of the tequilas. DOBEL Tequila is a unique blend of three different tequila ages: reposado (aged 15 months), anejo (aged 24 months), and extra-anejo (aged 36 months). Ensure your guests have the best by serving them the best.
Tip 3: Introduce New Entertainment
Tailgate toss is a college tailgating game but not one for the refined. Set up a table top shuffleboard for a game of skill and tactics that dates back to the Renaissance period. When playing with four players, contestants are divided into two teams and one player from each team stands at each end. Players standing at the same side of the table take turns attempting to slide their weights as close to the opposite edge of the table as possible without falling off. A winner is declared when a team reaches 15 points. Additionally, this game allows contestants to focus on what is important; the Super Bowl.
By incorporating these simple tips into your tailgate routine, you’re sure to impress your guests and will certainly win the “Tailgater of the Year” award.
About Dobel Diamond Tequila
Dobel is a luxurious silver tequila with the complexity of an aged spirit. Created by Juan-Domingo “Dobel” Beckmann, the sixth-generation leader of the world's most prominent tequila-producing family, Dobel is diamond-clear - a result of a proprietary blending and filtration technique. Hand-crafted in Jalisco, Mexico, Dobel is a distinctive blend of three aged tequilas: Reposado (rested 15 months), Anejo (rested 24 months), and Extra-Anejo (rested for 36 months). Dobel is 40% Alc./Vol. and has a suggested retail price of $49.99. For more information, please visit: www.MaestroDobel.com.
Steak and Shrimp Kabobs Recipe
In a large bowl, combine the first six ingredients; mix well. Pour half of the marinade into a large re-sealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for eight hours or overnight, turning occasionally. Cover and refrigerate remaining marinade. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, jumbo shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for one to two minutes or until sauce is thickened.
Grill kabobs, covered, over indirect medium heat for six minutes, turning once. Baste with sauce. Continue turning and basting for eight to ten minutes or until shrimp turn pink and beef reaches desired doneness. Yield: six to eight servings.
Burgers and hot dogs are reliable treats for any Super Bowl tailgate. However, this tailgating experience is about providing only the best. Upgrade to grilled jumbo shrimp and beef sirloin steak kabobs with a tequila and pineapple juice glaze. It’s as easy as throwing a burger on the grill, but adds a touch of elegance and is geared towards the man with a well developed palate.
(Recipe listed below)
Tip 2: Beer Should Not Be the Only Option
Though beer is the usual game day go-to, sophistication requires the exceptional. Introduce your fellow tailgaters to a bottle of DOBEL Tequila which is individually numbered and crafted by hand, from the harvesting of the agave to the blending of the tequilas. DOBEL Tequila is a unique blend of three different tequila ages: reposado (aged 15 months), anejo (aged 24 months), and extra-anejo (aged 36 months). Ensure your guests have the best by serving them the best.
Tip 3: Introduce New Entertainment
Tailgate toss is a college tailgating game but not one for the refined. Set up a table top shuffleboard for a game of skill and tactics that dates back to the Renaissance period. When playing with four players, contestants are divided into two teams and one player from each team stands at each end. Players standing at the same side of the table take turns attempting to slide their weights as close to the opposite edge of the table as possible without falling off. A winner is declared when a team reaches 15 points. Additionally, this game allows contestants to focus on what is important; the Super Bowl.
By incorporating these simple tips into your tailgate routine, you’re sure to impress your guests and will certainly win the “Tailgater of the Year” award.
About Dobel Diamond Tequila
Dobel is a luxurious silver tequila with the complexity of an aged spirit. Created by Juan-Domingo “Dobel” Beckmann, the sixth-generation leader of the world's most prominent tequila-producing family, Dobel is diamond-clear - a result of a proprietary blending and filtration technique. Hand-crafted in Jalisco, Mexico, Dobel is a distinctive blend of three aged tequilas: Reposado (rested 15 months), Anejo (rested 24 months), and Extra-Anejo (rested for 36 months). Dobel is 40% Alc./Vol. and has a suggested retail price of $49.99. For more information, please visit: www.MaestroDobel.com.
Steak and Shrimp Kabobs Recipe
- 1 cup teriyaki sauce
- 4 ounces pineapple juice
- 3 ounces of DOBEL Tequila
- 1/2 cup packed brown sugar
- 6 garlic cloves, minced
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 1 pound boneless beef sirloin steak, cut into 1-inch cubes
- 1 pound large uncooked jumbo shrimp, peeled and deveined
- 1 pound whole fresh mushrooms
- 2 Large green peppers, cut into 1-inch pieces
- 2 medium onions, halved and quartered
- 1 pint cherry tomatoes
- 1-1/2 teaspoons cornstarch
In a large bowl, combine the first six ingredients; mix well. Pour half of the marinade into a large re-sealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for eight hours or overnight, turning occasionally. Cover and refrigerate remaining marinade. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, jumbo shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for one to two minutes or until sauce is thickened.
Grill kabobs, covered, over indirect medium heat for six minutes, turning once. Baste with sauce. Continue turning and basting for eight to ten minutes or until shrimp turn pink and beef reaches desired doneness. Yield: six to eight servings.
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