Getting Packed

• 1). Wrap raw meats securely in zip top plastic bags and place them in the bottom of the cooler to prevent cross contamination.
  
  
• 2). Process all produce: chop lettuce, slice tomatoes and dice onions. Pack them in the top of the cooler.
  
  
• 3). Pack drinks in a separate cooler with ice to prevent bacteria from spreading from uncooked meat.
  
  
• 4). Pack your grill utensils, skillets and remaining items in a separate box. If you can, bring a Hibachi-style grill instead of a large grill. It saves space and works just as efficiently.
  
  

Set Up

• 1). Place your Hibachi grill, propane stove and cutting board side by side on the tailgate. This will be your main work area. With your coolers on the ground beside you, you shouldn't have to leave this spot.
  
  
• 2). Start your coals on the Hibachi grill and let them heat while you set up the rest of the kitchen. Place a piece of aluminum foil under the Hibachi to catch any coals or grease that may drip from the grill.
  
  
• 3). Place a sauce pan or skillet on the propane stove with water in it. Heat the water but don't boil it, and pour it into the large bowl with dish soap. Reserve some water for rinsing. Use this to wash your hands as you handle raw meats and to clean your utensils as you cook. Cleaning as you go will save you tons of time after the party or after the game.
  
  
• 4). Heat sauces or saute veggies on your propane stove as you grill your meats on the Hibachi.
  
  
• 5). Use the cutting board as your work station to build sandwiches or rest steaks before serving.
  
  
• 6). Place cooked meats, wrapped in aluminum foil, in the extra (sanitized) cooler to keep meats warm while waiting for the rest of the food to finish cooking or for after the game.