HOST: as a pre-game picnic, foodie extravaganza, sports tradition.

But this year, we've had to keep In today's lineup, This is electrifying.

Cajun hobo packs.

You'll just get an incredible forming inside of And a championship Oh, my goodness.

From the Pearlstone Campus I'm Steven Raichlen * ANNOUNCER: Steven Raichlen's is made possible by...

This is The Big Green Egg, where fire and flavor You can roast, bake, of a grill, oven, Locate a dealer at Fire Magic, combining style smoke, rotisserie cook, crafted in America for over Green Mountain Grills, Blue Rhino...

Truly wireless temperature And by the following... * STEVEN: Americans have been the first horse-drawn wagon the Rutgers Princeton game As for barbecuing, there was even The social may be All the more reason to up [fire swooshes in] * VIEWER: Hi, Steven.

Me and my family, It's like one of our the only problem is, all we Is there a way to grill it?

How do you do it?

We need your help.

(fire swooshes in) STEVEN: I have a great It riffs on that Buffalo chicken wings.

Get ready for Buffaque broccoli.

* STEVEN: Start with preferably organic, cut off the florets.

* Now cut the stem in half and cut it lengthwise again, and to obtain pieces that are Place the broccoli in and drizzle with Now, toss the broccoli to Next, season the broccoli freshly ground black pepper, a nice earthy aromatic and hot pepper flakes Toss the broccoli again There we go.

To grill the broccoli, kamado style cooker.

I've lit the coals, of soaked cherry wood chips.

Next, place the grate and you want to oil This is a half a head impale it on a carving fork, and draw it across the bars Arrange the broccoli florets Leave about an inch in so there's plenty of and smoke to circulate.

Then, close the grill lid, and top vent to obtain 450 degrees.

What's going to happen?

The broccoli will grill at the same time, I'll turn the pieces, Meanwhile, let me show you Light your burner, and start There are three hots in this hot sauce, sweet Thai chili sauce, and Sriracha.

Just stir these ingredients is your Buffaque sauce.

Turn the pieces over.

So they grill evenly.

See those great little * The grilling time is you're looking at maybe * I have one more preparation it's a blue cheese drizzle, if you don't have at your tailgating party.

Place the cheese in a sieve, force the cheese through and this will puree it.

Once you've sieved with a rubber spatula, simply Next, add mayonnaise and we'll whisk the mixture * Then, add enough the blue cheese mixture, * There we go.

Finally, a little salt, a little freshly ground and there's your Back to the broccoli.

Check out the broccoli.

Beautiful golden brown color.

What I'll do now is with a little of * The aroma is incredible.

And I'll just close to sear the sauce into The broccoli is crisp the sauce is sizzling.

So take your Buffaque and you can just spoon any Buffaque sauce over the top.

The last step, I placed the blue cheese and we'll just go like this.

Let's see how we did.

Some of the broccoli.

The best way to eat Buffaque with your fingers.

Mmm, wow!

This is electrifying.

You've got the heat from the sweetness of the salty tang of The broccoli has just of char and smoke, That's what I call Game on.

[fire swooshes in] * [fire swooshes in] The hobo pack, that staple is back, newly embraced by This one overcomes the to steam, rather than roast.

The secret: on the embers.

* These are Cajun hobo packs, so they have three traditional andouille sausage, Cajun seasoning, and okra.

On the okra, you want to trim but leave the okra pod intact.

This minimizes the tendency Next thing, we want to do is into slices, * Now, start with a piece of 18 inches by 24 inches.

Spread the bottom half section then arrange onion slices, a little bit.

Red bell pepper, poblano chili, which I much prefer to They have a more interesting Sliced zucchini, cherry tomatoes, and your whole okra pods.

Okra, of course, the keystone and sprinkle the vegetables Next, then place a couple of slices of and finally, a couple sprigs To finish the hobo packs, and bring the top piece over the fold over the bottom of to make a hermetic seal, and fold and pleat, Okay, * Now, to the fire.

Cook the hobo packs I built a wood fire, then with a spatula, the coals so they're even.

You want to turn cook them kielbasa side down to Two.

Cooking time, you'll see they puff up.

What's happening inside?

The butter melts, because they're in such close The vegetable juices will mix with the Cajun seasoning You'll just get an incredible forming inside of * It's been three minutes, the hobo packs are starting So at this point, I'll Oh, yeah.

And cook the other side Look at that, * I think, they're ready.

You can smell the Take your hobo packs Yeah, look at that one.

That's what I'm talking about.

Now, to eat the hobo pack, you want to just poke and let the steam out.

Remember, extremely hot in the center, sort of make a cut then I'll come along and there, folks, And look how colorful And I'll bite into an okra.

Mmm, crisp, succulent, Then, poblano chili.

Mmm, love that heat.

Then, a piece of zucchini.

Nice crunch, super flavorful And finally, Mmm, garlicky and delicious.

And the beauty of it's infinitely customizable.

You can put in it whatever Up next, a surprise for you, [fire swooshes in] * NORA SINGLEY: So, is to find a really fun tailgate-y food, a lot of global flavors.

CHRIS LYNCH: Right.

NORA: I like, even though it's just CHRIS: Absolutely.

Absolutely.

NORA: I wouldn't say your classic tailgate, to pull through, right?

CHRIS: He'll pull it Yeah.

There we go... [fire swooshes in] STEVEN: Chris and Nora have for me.

Let's see what's here.

Ohh, my goodness.

Mushroom mania.

Let's see, we've got oyster mushrooms, we have shiitakes.

Finally, One thing I know, each of these mushrooms So, let's go to the pantry, bring these recipes to life.

CHRIS: So, I've seen Steven into dishes, that it's ever been highlighted.

STEVEN: Oh, wow.

What a beautiful setup.

All right.

I'll take these I think, I need some of Coconut milk.

I know, I want coconut milk.

Let's see.

I definitely need some bacon.

Soy sauce.

Got to have some sesame oil, but I can't, chicken wings, right?

Because chicken wings are, that's tailgating food, going to take that.

I could go all day, but let's [fire swooshes in] I am super excited about mushroom extravaganzas.

I've got some ideas.

First thing, I've got one burner set I've got one burner set This is a smoker box, with soaked oak chips, and they because I'm feeling like a part of one of So, spread the chips out, goes on the smoker box and then I'll just insert So meanwhile, I think, with the chicken wings, and shiitake mushrooms.

So what we'll do is trim off I don't need those, for chicken stock, the chicken wings * I took off the stems The last thing, we're going to cut * and then we'll just * Let's assemble the kebabs.

So first of all, we'll skewer pepper, shiitake.

Okay, so that's one.

* Great.

All right.

The last step here, with coarse sea salt Now, to the grill.

So as always with the grill, you see we've got great smoke As always, we'll brush and oil it with a cotton The kebabs go on the grill, because it's going to take to cook the chicken.

I don't want the outside To keep the kebabs moist and I'm going to make that's equal parts salt, and brown sugar, * And we'll just whisk these and I'll start once they start to brown.

Next up, and I'm thinking these want So, I'll cut the mushrooms Okay...

So next, take a slice of we'll cut strips, we'll place the in the center of place a strip of bacon crosswise then top with half and finally All right, and then I'll tie We'll cut off the extra string, and there is your bacon wrapped king trumpet.

* So, of the grill on medium, the mushroom poppers and while I have I'll just baste the I'm going to cover the grill so the mushrooms cook as well as the bottom.

Okay, I'm heating a cast iron skillet.

I'll add some vegetable oil, Then, and I have chopped some ginger, fiery Thai chilies, green onions, and I'll return the pan and just cook these Great.

Mmm.

All right.

And once the bacon is of these mushroom poppers, and cook the other side Now next, we'll add our leave them whole, * and you just want to brown a little bit in the hot oil.

* So next, add coconut milk, and fish sauce, and finally, a little All right, we'll cook this and once the mushrooms we'll add some diced tomato, * and now we'll go back on Finally, the beech mushrooms.

I'm going to start by melting and then we'll add a couple Sesame has a natural affinity While, that's melting, beautiful garlic chives.

I'm going to save the garlic and I'll finely chop All right, to the hot butter, and sesame seeds.

We'll just give this So finally, add a couple just swirl it around, sesame soy butter for And now, on the grill.

And for these mushrooms, We'll arrange the mushrooms While, the mushrooms brown baste the upward side with more of the * Now, turn your mushrooms and cook the other side * And once again, we can baste All right, folks, mushroom palooza is ready.

So first, and pepper skewers, and next the king trumpet The grilled beech mushrooms with and finally, You can see that coconut milk So, the last step, fresh mint leaves and a just to cut some of the coconut milk, and we'll and here are your So just to finish things off, chopped fresh scallion on and on these king trumpet we'll just pull off For the beech mushrooms, and a sprinkle of toasted and finely chopped And finally, in coconut milk.

So, let's see.

First of all, the chicken Mmm, crisp skin, And you know, shiitake mushrooms with so that is a really nice Now next, * Mmm, Bacon, cheese, and mushroom, of East and West.

Now, the oyster mushroom... * Mmm, and that is pure Coconut milk, fish sauce, sort of sweet, salty, Finally, the beech mushroom.

Mmm, this one's really about Those crisp edges, mushroom burnt ends.

Nice nutty sesame flavor.

Well, we've certainly done in this tailgating show.

Thanks for watching.

See you next time.

For recipes and more visit stevenraichlen.com.

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Steven's book, and the classic, can be ordered online at or call this phone number and customer service.

ANNOUNCER: Steven Raichlen's was made possible by...

This is The Big Green Egg, where fire and flavor You can roast, bake, of a grill, oven, Locate a dealer at Fire Magic, combining style smoke, rotisserie cook, crafted in America for over Green Mountain Grills, Blue Rhino...

Truly wireless temperature And by the following... STEVEN: The hobo pack, that is back, newly embraced by CREW: [inaudible].

STEVEN: Now, to assemble.

Fresh figs.

Sorry, excuse me guys.

Oh, man.

These are good.

Okay.

We have olives, That'll be good to drink.

Beautiful.

Now.

* *