Then he'd have to have all cold food. Pot food will stay hot for a good while in the proper insulated containers. Sometimes for 3 or 4 hours.
One of those Yeti Coolers would probably be good for keeping food warm if it really works as advertised to keep ice from melting a lot longer than a regular cooler. The smallest one is 35 quarts and costs $299 but for food for 15-20 people he would need a bigger one. They sell them in a variety of sizes up to 420 quarts for $1399. And the're Grizzly Proof YETI Tundra Coolers are great for hunting, fishing, tailgating, boating, and camping. The YETI Tundra 35, 45, and 50 Coolers are a great all purpose cooler. These ice chests can be used as a casting platform out on the lake and are the last boat or marine cooler you will ever need to buy. A larger Tundra model is the best cooler to accommodate quarter deer, big game, and large offshore fish. YETI Tundra large coolers are dry-ice compatible and grizzly proof. These ice chests are made to last and hold ice longer. The YETI Tundra makes a great commercial ice chest for catering, in restaurants, or bars. Large cooler available in White, Desert Tan* and Ice Blue*
Well that is a great idea but this year it is the Delta Tau Delta frat, they do bring in the beer.....19 cases last week, unbelievable "scenery", but very little food!
Just FYI, we went by a tailgate last game, guy lives in Nashville, older, just wrote a check for 30 mil to the business school, is the CEO for Athlon Sports and TCU alum. He was in a 1 mil Prevost RV with a tailgate trailer custom built that was nothing more than a rolling bar. As for food, he had a tent with a catering deal done by Pappasita's...........I think everything on their menu was available.
So, a corporate deal, right? What is the individual set up like? At LSU, there are folks cooking all over the place. I doubt the people at TCU can do that if they aren't allowed to set up earlier than 5 hours before kick off, right? I also know that anytime I throw a party here in Texas, people are shocked by the amount of food I'll put out. It's just a Louisiana thing, I guess. Last January, I was in charge of a between-performances meal for Plano Metropolitan Ballet, my daughter's dance company. I had around 80 people to feed, and when I showed up, one of the other moms started in on how we would run out of food because the mom that did the meal the week before didn't bring nearly enough. My mom was visiting from Baton Rouge and told her, "My daughter is from Louisiana; we will not run out of food." And we didn't...
The easiest tailgate is a sandwich smorgasbord. Buy some good french bread, mustard and mayo, then go to a good deli and get ham, roast beef, turkey, salami, pepperoni, pastrami and couple of good sliced cheeses. Keep the meat and some lettuce, tomato, pickles and olive mix on ice and let folks build their own poboy. Some potato salad and finger food snacks and you're good to go.
