My time on NFL Tailgate Takedown on Food Network was nothing short of amazing! From the moment we started the process to the final whistle, it was a journey full of excitement, challenges, and unforgettable memories. Here’s a behind-the-scenes look at how we got there, what it was like to compete on the big stage, how we Tailgate Like a Champion and (spoiler-alert) brought home the Yum Bardi Trophy.
The Road to the Show
It all began with a Skype interview with the casting company. I chose one of my best friends and tailgate partners, Tyler Foti, to be my teammate and partner in crime. We have cooked together tailgating for Packers, Brewers, and Wisconsin Badger games in the past, so certainly Food Network would be no different, right? After weeks of waiting, we received a call just a week and a half before the show was set to tape. We were told we’d be alternates, a backup team in case something unexpected happened. At first, I wasn’t sure if it was worth the hassle of preparing a menu, traveling, and being away from my family.
Ultimately, we decided to go for it. It was a chance to experience the magic of a Food Network production and see the action up close. Preparing for the show was intense. We had to create a menu and refine our ideas on short notice. Then, just days before filming, I got a call from the producer saying we had a real shot to compete. In a whirlwind of excitement, I finalized a menu on the spot. When we met virtually with the culinary director a few hours later we were told that we were going to be on the show! Excitement turned into a realization that I had never actually cooked the dishes for the menu I came up with off the top of my head! Luckily, Ty and I had one day to get together and cook our dishes once before heading out to Buffalo.
Traveling to Buffalo turned out to be an adventure in itself. A dense fog delayed our flight, forcing us to return to Detroit before finally making it to Buffalo late that night. Exhausted but determined, we got ready for the big day ahead.
Behind the Scenes at Highmark Stadium
Pulling up to Highmark Stadium on a chilly Sunday morning, the reality of competing on a national stage set in. It was 37 degrees, perfect weather for a Packers fans, and the parking lot was buzzing with tailgate energy.
Walking onto the set, we were greeted by an incredible production crew, dozens of cameras, and a massive setup that brought the tailgate atmosphere to life. Seeing 60 to 70 crew members and towering camera rigs reinforced just how big this moment was. Then came the time to meet our judges and host.
The host of the show, Vince Wilfork, was larger than life, literally. As a former New England Patriots defensive tackle and five-time Pro Bowler, his presence was as impressive as his personality. Vince brought humor and excitement to every moment, and seeing him interact with the dishes we created was a highlight of the experience. More on that later!
The judges were equally exciting to meet. Kelsey Barnard-Clark, winner of Top Chef Kentucky, was someone I had watched and admired for years. Being able to showcase my cooking to someone with her level of talent and expertise felt surreal. Our other judge, food critic Ali Khan, was new to me at the time, but after the show, I became a huge fan of his work, especially his deep knowledge of burgers. Having the chance to hear feedback from both judges was an honor and a learning experience.
Three Rounds to the End Zone
Once the competition began, it was all about showcasing bold, tailgate-inspired flavors.
The first round was a quick 20-minute challenge to create an appetizer with a dipping sauce. We decided on a breakfast egg roll with red-eye gravy. The egg rolls, stuffed with scrambled eggs, cheese, scallions, and red peppers packs flavors on its own, while the dipping sauce combined country gravy with a touch of instant coffee for a unique twist. While we struggled with the sauce’s consistency, the judges loved the flavors, nonetheless. I’ll admit I was not optimistic and was already looking ahead to round 2. However, to our surprise, we won the round!
The second round’s challenge was a burger or sandwich that “fit between the uprights.” We went with a birria-style patty melt, featuring 2 beef and chorizo smash patties, sautéed onions, and thick bread with a crispy jalapeño cheese crust baked on top. The birria-inspired consume was made from rehydrated peppers, beef broth, pineapple juice, and lime for a tangy kick. It was a bold dish, and we felt confident going into the judging. Once again, the judges named us the winners of the round. Now that I have an understanding of Ali Kahn’s burger knowledge, having him tell us that we probably made the best chorizo burger he ever had, is pretty darn amazing.
The final round was the biggest challenge yet: create a tailgate platter that reflected our team’s identity. Naturally, we went all in on Wisconsin pride; brat kebabs with green, white, and yellow bell peppers for Packers spirit, beer cheese and honey mustard dips, smashed red potatoes, beer-battered cheese curds, and of course, a maple bourbon Old Fashioned to tie it all together. We made a little something for everyone and I coined a new catch-phrase while describing it as, “You take it! You dip it! You sip it! And you’re good to go!”
The cheese curds were our star. We’d struggled with them during our test cook, so I asked my partner, Ty, to focus entirely on perfecting them. His hard work paid off, and they wowed the judges. As for the Old Fashioned, Vince Wilfork couldn’t get enough of it himself. After checking in with him on social media after filming, he reported it had become his new go-to drink. Knowing that something I made left such an impression on him was a great feeling!
Hoisting the Yum Bardi Trophy
When the final results were announced, we were crowned champions in the heart of Bills Mafia! Winning the Yum Bardi Trophy, a nod to Packers legend Vince Lombardi, was the ultimate reward for our hard work. The crew filmed us parading through the stadium, celebrating with tailgaters, and soaking in the moment from the best seats in the house at the 50-yard line.
Reflecting on this experience, I’m proud of what we accomplished and grateful for the memories. Competing on NFL Tailgate Takedown reaffirmed my passion for cooking and sharing food that brings people together. Not many people get to go through the experience of being on a Food Network show, let alone winning it alongside your best friend!
Stay tuned to That Griller Guy for more recipes inspired by the competition, including some of the winning dishes.
