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Throw a Tastebud-Tastic Tailgate

Posted on 11/14/2023

Throw a tastebud-tastic tailgate - Roaming with Rosey series
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Episode 4 - Throw a Tastebud-Tastic Tailgate

In this episode of Roaming with Rosey, Chef Chad Rosenthal shows you how to take your tailgate game plan to the next level. First, Chef shows you a deceptively simple burger toppings wise, but one that is packed full of flavor—and world traveling Japanese Kewpie Mayo. Then he pairs it with your surefire new favorite way to eat corn—Mexican Street Style!

Ready to try it at home? You’re in luck! Here are Chef Rosenthal’s tailgate-tastic recipes:

Time Tested; Tailgate Approved - Chef's Classic Brisket Burger

  • Prep Time: 10 mins.

  • Cook Time: 6-10 mins.

  • Total Time: 20 mins.

  • Serves: 6 people

Ingredients

  • 2 lbs ground beef brisket (or chuck if you can’t find ground brisket)

  • 6 potato buns

  • Maldon sea salt

  • Kewpie mayo

  • 6 slices aged cheddar cheese

  • Plenty of your favorite dill pickle chips

Instructions

  1. Prepare the propane grill to cook direct over medium-high heat, about 400°F.

  2. Divide the ground brisket into 6 equal portions, form each into a patty, and press down in the middle with your thumb to ensure even cooking but DO NOT overwork the meat as you want the heat to flow throw the patty.

  3. Season each patty generously on both sides with Maldon Sea Salt.

  4. Add the burgers to the grill and cook, flipping occasionally, until they are to your doneness.  According to the USDA, to reduce the risk of getting sick, ground meat should be cooked to an internal temperature of 160°F but keep in mind that is considered well done. I prefer my burgers mid-rare at 135.  Remember, the temperature will rise as the cheese melts and also as it rests as much as 10 degrees.

  5. Top each burger with a slice of cheese.

  6. Close the grill lid and cook just until the cheese is melted.

  7. Squeeze as much Kewpie mayo as you'd like on the top and bottom bun and top with lots of dill pickles for acid to offset the richness!

The Corny Muchacho - Chef's Ultimate Mexican-Style Street Corn

  • Prep Time: 10 mins.

  • Cook Time: 40 mins.

  • Total Time: 50 mins.

  • Serves: 6 people

Ingredients

  • 6-8 ears of corn, husks on

  • ½ cup mayonnaise (I prefer Kewpie)

  • 2 cups cotija cheese, crumbled

  • ½ cup fresh cilantro, coarsely chopped

  • 2 Tbsp fresh lime juice and additional limes for serving

  • 1 Tbsp Maldon sea salt, plus more for finishing

  • Tajin seasoning for finishing

Instructions

  1. Set up your propane grill for cooking with a cold side and a hot side and establish temperature at 325°F.

  2. While the grill is preheating, soak the corn in cold water.

  3. Whisk together the mayo, lime juice, and salt in a mixing bowl. Place this mixture in the fridge, allowing the flavors to meld.

  4. Once the grill reaches 325°F, place corn on the grill over indirect heat (on the cold side), leaving the husks on for approximately 30 minutes.

  5. Remove from the grill and peel husks back, but leave on. Be careful, steam inside the husks is super hot! Return the corn to the grill over direct high heat and char the corn kernels. Turn often so as not to burn.

  6. Remove from the grill and brush corn thoroughly with a thin layer of the mayo mixture.

  7. Sprinkle the cotija heavily onto the corn to coat the mayo mixture.

  8. Then, season with Tajin, and finish with cilantro, a sprinkle of Maldon salt and serve with fresh lime wedges for squeezing.

More Episodes & Recipes

Check out other episodes from our Roaming with Rosey series by clicking here.

 

Cooking With Propane