I know that I probably don’t have much credibility when it comes to denying fratboy inclinations after I posted about the Wall-of-Flame challenge. After this weekend I may have an even harder time making the argument. But please, allow me to explain...

This weekend we had a tailgate party for the (shitty) Texas-Arkansas State game. I do not know jack about football, I couldn’t even tell you the names of all the positions or for that matter of any of the guys that play them. Except for the quarterback, because everybody knows the quarterback (especially if he’s, like, omg SO cute.) However, the Longhorns put forth a crappy enough effort that I even I was disappointed.

One of these tailgate parties is not like the others...

What I was not disappointed in, however, was the quality of our tailgate party. I had had a vision the night before of doing a local, mostly organic, free-range tailgate party as opposed to the standard processed food and cheap beer tailgate party that many of our peers were throwing this afternoon. So on Saturday morning at the farmer’s market I gathered fresh tomatoes, several pounds of grass-fed free range Thunderheart Bison, a pound of grass-fed lamb, some organic mushrooms and onions, some farmstead cheddar and Colby cheese, and some locally-baked Challah (Holla!) Hamburger buns, as a nod to the Sabbath which we were obviously not observing.

Joe cutting the cheese, the Full Quiver Farm cheese, that is

Back at home we got to work prepping the veggies and forming the patties. Joe loaded up a cooler full of locally brewed Fireman's 4 from Real Ale. Then I proceeded to make a refreshing batch of punch to put our party-goers in the right spirit. I juiced a watermelon and a cantaloupe by cutting out the meat and pushing it through a china cap. I added a few cups of Flor de Cana light and Mt. Gay Eclipse rum and about half a cup of Maraschino liqueur. Squeezed a few limes and lemons, gave her a good shake, and proceeded to the tailgating location. I wish I had measured this delightful potion so as to aid in reproduction, but alas we were in a hurry and did not have time for such luxury. The batch yielded about 1.5 gallons.

A refreshing mature libation, with nutritional and recreational value alike!

With Dave on the grill, Joe on the prep line, and me pouring the beverages, we made an awesome tailgate. We served up bison burgers and lamb burgers using almost entirely local ingredients from the farmer's market. Besides the Whore Foods lettuce (our local lettuce growers are temporarily closed while they rid their hydroponic system of some kind of pest), the only thing that came from outside of this area was the rum I used in the punch. (And one girl brought some Miller Lite, but I cannot be held responsible for the fact that some people are just not turned on by Quality!

Look at these happy, healthy line cooks! THAT's the local organic difference!