For some reason this season at Miller Park they have large dispensers for ketchup and mustard, but not Stadium Sauce which are only found in bottles. I am not sure of the reason, but I have a feeling it has something to do with Yovani Gallardo's haircut. Talking with friends about this injustice of condiments got me thinking. Why do we only use stadium sauce with our brats? Shouldn't there be more uses for this wonderful condiment beyond grilled meat? For the answer we turned to MPD's culinary expert and the the only reader who ever made me cupcakes: lizconsin, who has crafted some recipes for us. Take it away, Liz.
If you’ve ever stood at the Secret Stadium Sauce dispenser at Miller Park, trying to put it on every food item in your hand without setting down your beer, I don't need to tell you anything about Stadium Sauce because you already know. If you’ve ever done this routine with a Bloody Mary in hand and thought "…that could work”, you should probably call me some time. But for the uninitiated here are some things about Stadium Sauce that you should know before we move forward:
It’s not barbecue sauce. SSS is reminiscent of ketchup mixed with a little bit of everything else on the condiment table. It has a tomato base, but is not as thick, sweet or tangy as other barbecue-style sauces.
It never has to be refrigerated, even after opening.
It’s a Miller Park staple, but you don’t have to maneuver through the team shop between innings to find a bottle. It’s available in grocery stores around Wisconsin.
Bob Costas loves it.
Of course, it’s amazing on a brat or a hot dog at the park, but here are a few ideas for using SSS at home. Continue reading »
I've heard so many rumors that Ryan Braun was opening a restaurant in Lake Geneva for so long that I just assumed that it was true. (Kind of like Rod Stewart having his stomach pumped.) I've know about this for awhile, but didn't want to post about it just in case it wasn't true. One day the sign out in front of the restaurant was changed to say "COMING SOON BRETT FAVRE'S STEAKHOUSE" which was funny, but also made me think that there was no way it was Braun's place because no way he'd think of something that funny. Well, it all turned out be true and yesterday news started to trickle out about it, topped off by the great Adam McCalvy doing a full write up. In the write up McCalvy says:
A group of investors led by Madison lawyer Patrick Sweeney finalized a licensing deal with Braun and Major League Baseball this month. The group is spending more than $1 million on upgrades to a former Mexican restaurant at 430 Broad St. in Lake Geneva, a resort community about 50 miles southwest of Milwaukee's Miller Park, and the idea is to open for business within 6-8 weeks.
He got a first-hand look at the progress of the restaurant on Sept. 6, the same day Braun and his teammates executed their now-famous celebration of Prince Fielder's 12th-inning home run that beat the San Francisco Giants.
Now I've worked in and around restaurants for most of my life and if there is one thing that has been said at each and every establishment that I have been fired for drinking from it's this: "The most expensive seat in a restaurant is an empty seat." With the idea being that you can have the best service, best food, stiffest drinks, the sluttiest waitresses and everything else in the world, but if there is nobody there to eat it the restaurant will fail. By their own doing this restaurant has had it's door closed since September and all summer long before that. Why? To spend over $1 million on upgrades to a place that wasn't that messed up to begin with. Of course. Continue reading »
A few weeks ago I went to the Brewers game with some friends from work. One of the girls I work with brought her boyfriend who brought his grill. My original thinking when I saw this was "sweet, now I can just drink and mess around while this dude cooks." However, after about five minutes I realized this dude had no idea what he was doing. It was a mess. Pouring the lighter fluid on the coals without removing the cooking surface, rearranging the coals once it was starting to go, covering the top completely. It was a mess and I just couldn't believe that someone wouldn't know this. It drove me nuts. So I guided him along and when everything was all said and done we all enjoyed some lighter fluid tasting burgers. Hooray.
Here's the thing, I don't want to do this again. It wasn't fun. I don't want to have to show people how to do these things. This is something that people of a certain age should know. I don't know how to clean a fish. It's embarassing, but it's true. It's embarassing because I should know how to do it. Before the next time I go fishing, I'm going to figure it out. I'm going to go on google and figure it out and then when I'm out there doing it wrong and my friend says something to me I can say "oh man, it's been awhile" and play it off. That's what this is for you, dude that doesn't know how to start a grill. Try to remember what you can and when you screw it up and someone says something to you, you can just go "oh man, first tailgate of the year" and everything will be all good.
First of all, if you don't know what you are doing buy the self-starting coals. A piece of paper, some matches and you're done.
TAKE THE GRILL PART OFF.
If you don't get those however, here's how you do it. Build your coals in a pyramid-esque shape, only flat at the top, Like an A without the ^.
Pour some lighter fluid if you want, but paper works a lot better. Not notebook paper, but like a paper bag that you get from the grocery store. This will get your coals going. Maybe a little lighter fluid, but don't overdo it. Try and remember that it is GAS and gas tastes like crap.
Once it gets going, don't mess with it. Leave it alone. Put the cover on, but only half way. Or leave the vent open on top if it's a windy day. Don't move them around, don't do anything. Just let them burn. Drink a beer.
They are ready when they all look ashy grey and they are warm. I feel ridiculous even writing this.
Coals last longer than you think they do, you don't need to add more. Here's how you know your coals aren't good anymore: they aren't there anymore. That's how you know you need to add more.
Dispose of them properly. Nobody thinks a dumpster fire is funny. It's really just annoying.
So, you got that? You can skip half of those and as long as you remember not to mess with them and take the grill part off, we're fine. Seriously.