Bonnaroo 2012: ‘Campground Culinary Artists’ Share Some ‘Roo’-cipes

June 8, 2012 11:11 AM EDT | By Amanda Remling
Bonnaroo
Bonnaroo (Photo: Facebook)

A long line of cars backed up the highways in Manchester, Tenn., as thousands waited to drive onto the beloved campgrounds on Bonnaroo's 700-acre farm. Lined up across fields or in between trees, those that waited in line patiently cruised onto the land to park for four wild days of dirt, sun and music.

The experienced Bonnaroo-ian crammed not only a tent, chairs and beer into their car, but also a grill and some food to light up on it. To help these grilling campers out, the Bonnaroo Beacon, the official newspaper of Bonnaroo (brought to you free by Relix and Jambands.com), talked to "esteemed campground culinary artists" Kevin Borgia and Meredith Krupa.

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If you have beer then you are in luck, for day one the 'key' ingredient (and sometimes worst nightmare) is your canned alcoholic refreshment. You don't have to be at Bonnaroo to try these campground dishes. Light up your stove, crack open that beer, turn up the speakers and get weird in your kitchen with these two recipes from Kevin Borgia and Meredith Krupa.

Drunken Pretzels & Sausage

Ingredients

  • Bratwurst/Sausage
  • Pretzel Rods
  • Mustard
  • Light Beer
  • Cabbage

In order to start cooking up this German dish you will need to heat up a little oil in a pan. Toss in the cabbage and sausages, then pour approximately half a beer into  the pan. Once the meat is brown then flip and brown the other side. Stealing a trick from the corn dog, take the pretzel rod and stick it in the sausage. Borgia and Krupa suggest dipping the sausage on a rod in mustard, and enjoying with the leftover beer.

Coffee & Beef & Beer

Ingredients

  • Steak or ground beef
  • Dark Beer
  • Ground Coffee
  • Spices (Salt, Pepper, Cayenne)
  • Sauces (hot sauce, Worcestershire, A1)

Honestly this is a pretty odd combination of food items, but I trust in Bonnaroo, and therefore I trust in Borgia and Krupa. At the beginning of the day, in a Ziploc bag place the beer, sauces and choice of meat. When going for dinner later on in the evening, remove the meat from the juices and sprinkle it with whatever spices you were able to conjure up. Then rub approximately a tablespoon of coffee onto the meat and slap it on the grill. The reason you should try this recipe? According to the Bonnaroo Beacon, the bit of caffeine from the coffee will give you a pick-me-up to keep you raging into the night. 



 

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