Cookbook cover for The Tailgater's Cookbook


David Joachim

Untreed Reads
November 2012
ISBN-13: 978-1611874495

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There is a good chance your kitchen bookshelf holds a book or two (or three) by David Joachim. Since 1992, Dave has authored, edited, or collaborated on more than thirty-five cookbooks, including including four grilling books and the bestselling A Man, A Can… series, which has sold more than 1 million copies. He is a frequent television guest offering expert tailgating tips.  He is in the cooking expert for the American Tailgating Association, and lives in Pennsylvania.

An M.A. in English and former writing teacher, Dave has written articles or appeared in national magazines including Cook’s Illustrated, Fine Cooking, Cooking Light, Men’s Health, and Bicycling. He has appeared on ABC’s The View, Fox and Friends, Unique Eats on The Cooking Channel, Emeril Live!on The Food Network, Home Matters on The Discovery Channel and A Chef’s Table on National Public Radio, among others. He is the co-founder of Chef Salt, a line of artisanal seasoning blends available at Learn more about Dave at

THE TAILGATOR’S COOKBOOK provides over 90 must-have recipes to make at the game or take along for tailgating. Recipes include everything from simple appetizers like beer boiled shrimp, to impressive grilled foods like Memphis-style babyback ribs, to sophisticated desserts like tiramisu. An introductory chapter provides tips on essential equipment and techniques for cooking up a great party in the parking lot. Tips throughout offer entertaining tailgate trivia, sources for supplies, and ideas on how to better enjoy your gametime gathering.


Makes about 3 1/2 cups

Don’t let the name throw you. Tapenade (ta-pen-AHD) is a kind of Mediterranean relish made from olives and capers. It has a bitingly fresh and rich flavor that perks up just about anything. I like to spread it on crackers or slather it over grilled tuna steaks, pork tenderloin, or lamb chops. Try it on Bruschetta. It goes almost anywhere—snack, dip, topping for main dish. Tapenade is a good basic spread to have at a tailgate. The proportions here make over 3 cups but it keeps in the fridge for a month or two. Halve the recipe if you want less.

2 cups pitted black olives, preferably oil-cured, Niçoise, or Kalamata
1/4 cup drained capers
1 can (2 ounces) anchovies, rinsed and patted dry
2 garlic cloves, chopped
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
1 tablespoon fresh thyme leaves
3 cups loosely packed fresh parsley leaves
1/2 teaspoon ground black pepper

Before You Go: Put everything in a food processor and blend until finely minced but not completely pureed, about 20 seconds. Spoon into a serving bowl or zipper-lock bag, cover or seal, and chill in refrigerator or cooler.

When You Get There: Remove from cooler 20 minutes before serving or using.

Neighborly Tip: If you don’t like anchovies, replace them with 1 1/2 cups of pine nuts.


Gridiron Grinder

Makes 8 servings

Hero, hoagie, grinder, submarine, po’ boy…it seems every region of the U.S.A. has its own name for a sandwich served on a long roll. Here’s a classic Italian combination that’s perfect for a big table spread. You can assemble it ahead so all you have to do when you get there is slice and serve. Be sure to use good-quality bread. A hero is only as good as its ingredients. For a great vinaigrette to use here, seeTuscan White Bean Salad.

2 loaves Italian or French bread, each about 1 pound
12 ounces sliced provolone cheese
1 pound thinly sliced smoked ham
3/4 pound thinly sliced Genoa salami
12 ounces thinly sliced prosciutto, preferably Parma
1 jar (12 ounces) roasted red peppers, drained
1/2 cup Red Wine Vinaigrette or your favorite salad dressing 1 teaspoon dried oregano
2 cups shredded lettuce
2 tomatoes, thinly sliced


Before You Go: The morning of the tailgate, slice bread lengthwise and open up like a book. Brush bottom halves of bread with vinaigrette. Layer half of the provolone over bottom half of both sandwiches (save the other half of provolone). Layer on the ham, salami, prosciutto, roasted peppers, lettuce, tomatoes, and oregano (fold the sliced meats to build volume into the sandwich). Top with other half of provolone. Put on bread tops and wrap in wax paper, foil, or plastic. Chill in refrigerator or cooler. Bring along remaining vinaigrette.

When You Get There: Remove sandwiches from cooler 20 minutes before serving. Open tops of sandwiches, lift up cheese, and drizzle remaining vinaigrette over each sandwich. Put cheese and tops back on, slice on a diagonal and serve.

Neighborly Tip: To save time, pick up everything already prepared at the supermarket: shredded lettuce and sliced (or chopped) tomatoes from the salad bar; sliced meats and cheese from the deli counter; bread from the bakery section, and roasted peppers from the Italian section or vegetable aisle. You could even pick up some bottled red wine vinaigrette to save more time.

Substitute your favorite meats and cheeses. That’s the beauty of subs: you get to personalize them with your special stack of ingredients.


These recipes may be reproduced with the following credit:

Recipes from The Tailgater’s Cookbook by David Joachim. (Untreed Reads; November 2012; $5.99/e-book: ISBN-13: 978-1611874495). 

Contact: Brendan Seibel