School’s back in session, fall’s in the air (and so is the smell of burgers and brats on the grill)… which means one thing: football season is upon us! Follow these tips for hosting the ultimate football party at home.
Watch it on the Big Screen - having the right TV is the biggest key to a successful football party. We recommend an average viewing distance of 1.5 to 2 times of your TV screen size - a 65" TV is perfect for a distance of 97.5" to 130" or roughly 8 to 11 feet. Your guests will feel like they’re watching the game right at the stadium!
Pump Up the Volume - want to hear the crushing tackle or the quarterback call adjustments at the line, be sure to have the right audio experience. An easy way to improve your audio is by adding a soundbar...another important feature to help make your guests feel like they’re right in the action!
Sit Back & Relax - comfy seating is one more detail to ensuring you have happy guests. Couches, chairs, loungers, or poufs - just be sure to have a seat for everyone. Don’t forget the throw pillows and blankets for added comfort.
Take it Outside - while you’re cooking out on the deck, you don’t want to miss a minute of the game. Wireless audio speakers are the perfect solution. For the true fan who just can’t miss a play, you can also pull up the game on your mobile phone or tablet - touchdown!
- Get Fired Up - grilling out is one of the easiest ways to feed a hungry crowd. For true ease, go with a gas grill. Looking for that tailgate taste? A charcoal grill is the way to go. If you’d rather go the “low-and-slow” route and love that smoky taste, a smoker is your best option. Whatever way you choose, your guests will be pleased and well fed. Don’t forget the grill tools! Check out our grill options.
Speaking of feeding a hungry crowd, setting up a hot dog bar is a fun option to help give off that tailgate vibe. Grill up some franks and have all the toppings set out:
- For the traditional fan, keep it simple with ketchup
- Have a Chicagoan at the party? All beef Franks, Yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers and a dash of celery salt are all needed for that Windy City taste
- Looking for a meal on top of a meal? Have a slow cooker of chili and nacho cheese ready to go for a hearty chili cheese dog
If you’re wanting a healthier option, try this recipe for Greek Chicken Kebabs, courtesy of Cooking Classy.
Yield: About 9 kebabs
- 1¾ - 2 lbs boneless skinless chicken breasts, diced into 1¼ inch cubes
- ¼ cup + 2 Tbsp olive oil, divided, plus more for grill
- 3 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp ground coriander
- Salt and freshly ground black pepper
- 2 large red bell peppers, diced into 1¼ inch pieces
- 3 small zucchini (nearly 1 lb), sliced into rounds slightly under ½ inch thick
- 1 large red onion, diced into 1¼ inch wedges
- 1 medium cucumber (about 8 oz), peeled, seeded and chopped into small chunks
- 1 tsp salt, plus more to taste
- 2 (5.3 oz) containers plain Greek yogurt (1 heaping cup)
- 1 clove garlic, finely minced
- 1 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill
- For the kebabs: In a bowl whisk together ¼ cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used ¾ tsp salt, ¼ tsp pepper). Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into the marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers, soak them in water for 30 minutes.
- Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
- Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces onto a skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in the center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
- For the Tzatziki: Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
- Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in a food processor and pulse to chop fine (if there's excess liquid drain it off).
- Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.