Tailgating Tech – Thursday Night vs Hurricanes

It is Maroon Effect AND Hokies for the Hungry.

Please bring a non-perishable food item to the gate for donation.

Brew Do is this weekend too. Ill get to that.

They got 5 things they want you to know.
Miami game poster

As of last night they were announcing there were only 200 tickets available. Looks like itll be a sellout.

Its Thursday night game so theres lots of questions about tailgating.
Officially parking doesnt open at any of the lots until 5:00PM but, its pretty much open to the guys at the gates. Officially Parking enforcement has told me that if you go and get a visitors pass you can park before 5 IF you have a hang tag for that lot.
It was hinted that there will be tickets for those parking early.
My friends are on the road to go to lot 18 right now and they will give me an update around 11:45-12:15 on the situation. They plan to go and get a visitors pass and have a lot 18 hang tag.

Second Annual Tailgate to Benefit Women's Resource Center of NRV
http://www.thekeyplay.com/content/2014/october/19/second-annual-tailgate-benefit-womens-resource-center-nrv
Heres a list of the high need items from the center.
High need items
Canned meats (chicken, tuna, salmon, chili)
Coffee (not decaf)
Creamer (instant)
Prepaid gas cards (small denominations)
Prepaid phone cards
Paper plates and napkins
Raviolis, Spaghettios, Manwich, stew
Canned fruit
Juice
Canned greens (except beans, peas) and potatoes
Tomato soup

What about Stuff?

I have mentioned a couple of times that I ride motorcycles. I do it year round and if the wind isnt too bad Ill be coming in with my wife on my yellow Harley.

Yellow Fatboy
Anyway, keeping warm can be harder when riding while white stuff is falling from the sky.

Check the weather thread for eshiben5 forecast
http://www.thekeyplay.com/content/2014/october/22/weekly-weather-report-boats-and-hoes
Hand warmers.
I have turned to these things a couple times to keep the wind exposed parts warm, like hands. These things will work and you can grab them at any outdoor place, especially now with guys stocking up for hunting. Im not sure how cold it will get tonight.

FOD
Small, compact food to pack on the bike.
Blackened shrimp is gods gift to beer snack. It is really, really good when done right and its not hard to do right. Yeah, I hear it now. Egbert, blackening is Soooo 80s, get with it.
I say pick it up again for tailgating and beer, it even beats pretzels AND, no carbs, its protein buddy. Takes about 4 minutes to cook.
I have a small cast iron skillet (packed in my buddys car going to lot 18.
Blackened Shrimp
Shrimp. The size 25-30 or 30-40 is perfect. Cooks fast without burning. Peel and devein them.
Stick of butter, melted in a dish for dipping
Favorite blackening spice Mine is right from Fresh Market. I used to make my own but somebody had me try this and its perfect if you add a little salt. (I wouldnt want to pay for salt in a spice mix anyway) Use kosher salt. You dont need to taste the iodine here from table salt.
Heres some of the ingredients normally found in a blackening spice - oregano, garlic and onion powder, thyme, black pepper, cayenne pepper, basil, and paprika. I add salt for shrimp.
Ok, the key to proper blackening is to burn the spices. I mean burn them. Not ticket them so they look a little brown. This is where the bandwagon failed blackening in the late 80s.
Do not put oil in the pan. In a dry, smoking hot frying pan coat the bottom of the pan with a layer of spice and let it burn. Do not stir and make sure there is salt in there too. Acrid smoke will come off the pan. If you are indoors you better have opened windows to get a cross breeze and kicked on the over fan. Dont let them catch on fire though.

If your pan is hot, burning the spices will take about 2 minutes.
Through in shrimp neatly spaced. In a 6 inch cast iron you can get about 6 10 inch, I think probably 10. You dont want to cool the pan. Let it sit for 2 minutes. Watch to see how opaque the shrimp gets, you want it to be cooked solidly on the pan side. You can lift it after about 2 minutes to check, the layer of spice should keep it from sticking to the pan. Turn it when its done on that side and dredge in the blackened spice. The second side will take less time.
Take the shrimp from the pan, ad a little of the burned spice to the butter and dip the shrimp into the melted butter and taste the heat and chase it with a beer. A sweeter malty beer or a sweeter high alcohol IPA would go best like a Oktoberfest/Marzen, Munich Dunkel, Bock or doppleboch, British ESB, or double IPS like Dogfish 90 minute, Firestone Walker IPA or DIPA or a sweeter Scottish like Chaos Mtn Squatch or Devils Backbone Kilt Lifter.
The second batch always comes out better. Dont forget to add spices back to the pan and reburn them each batch.

Whats Brewing
Brew Do is Saturday. Man, what a matchup. A Thursday night game followed by a day to recover followed by a beer fest. Its the 6th annual Brew Do Blacksburg.
Blacksburg Brew Do
Brew Do
Tickets are on sale and you can get them at Kroger and I bet you can get them at Bull and Bones.
I wont be a Brew Do this year as I have a family event in Philly so, drink one for me, please.

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Edit: The TKP spot is staked out at lot 18.
It is at the corner of the guardrail and treeline on the frontage of Duck Pond Rd.

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