Tailgating Inspiration From Zac Brown Band

MISSION, KS--(Marketwire - Aug 8, 2011) - (Family Features) With summer concert season in full swing, it's time to enjoy great music outdoors. So grab your friends and fire up the grill for pre-concert tailgate fun.

Bringing two summer favorites together -- music and barbecue -- Kingsford charcoal has partnered with the two-time Grammy Award winning Zac Brown Band to offer fans concert tickets and a chance to enjoy a grilled meal with the band before shows.

Dynamic live shows and home-style cooking have been part of the band's playlist since the early days when the musicians started jamming at Zac's Place, a restaurant located outside of Atlanta and formerly owned by front man Zac Brown and his dad. The band now takes the restaurant on the road with the famous Eat & Greet.

Grilled to Perfection, Dinner with the Band
America's favorite charcoal is helping amp up traditional concert fare by sponsoring pre-show events spotlighting the Zac and Chef Rusty's Southern recipes. Fans will enjoy food prepared by Southern Ground Executive Chef, Rusty Hamlin, while interacting with the band and enjoying performances from other Southern Ground Recording artists. "We appreciate our fans, which is why we're working to make the concert experience even better, by capturing all five senses," said Brown.

Tips for Your Own Rockin' Barbecue
Whether you are tailgating before a concert or rocking out in your backyard, Chef Rusty has sure-fire recipes and tips to help impress a hungry crowd of concert goers:

• Opening Act: Impress guests with delicious appetizers. Try the recipe for 'Cued Country Beet Salad from Southern Ground Executive Chef, Rusty Hamlin. Yes, even salad can be prepared on the grill.

• Front Row Seats: Line your grill with aluminum foil for easy clean up of spent charcoal. The faster you clean your grill, the faster you'll get to the front row.

• Turn up the Flavor: Closing the lid of a kettle grill is a good tactic to lock in flavors and turn up the heat. However, grillers should only close the lid when cooking thick foods and the grill temperature must be kept low to avoid burning food.

For the chance to win Zac Brown Band concert tickets as well as pre-show Eat and Greet passes, head over to www.Facebook.com/KingsfordCharcoal. Also, check out www.Grilling.com for more delicious recipes to prepare at your next backyard tailgate.

'Cued Country Beet Salad with Grapefruit Vinaigrette
Preparation Time: 10 minutes
Total Time: 15 minutes
Number of servings: 6

Grapefruit Vinaigrette
½	large ruby red grapefruit, juiced (or ¾ cup ruby red grapefruit juice)
½	cup extra virgin olive oil
3	tablespoons freshly chopped basil leaves
1	teaspoon freshly chopped thyme leaves
1 ½	teaspoons kosher salt
¼	teaspoon cracked black pepper
Beet Salad
2	cups water
6	medium golden beets
20	small pearl red onions
½	pound French green beans
2	ounces farm goat cheese

Preheat grill using charcoal.

In small bowl, whisk grapefruit juice and olive oil together with basil, thyme, salt and pepper until emulsified.

Bring three inches of cold water to boil in a 2-quart saucepan. Once boiling, add green beans to pan and cook for 1 to 2 minutes, or until bright green. Drain beans and place in large bowl, filled with ice and water. Once cooled, remove beans and place on a paper towel to drain.

Place onions in vegetable grill pan over direct heat for 3 to 4 minutes. Remove from grill and let cool.

Grill beets for 5 to 7 minutes over medium heat, or until they have softened and have grill marks. Remove beets and place a large bowl. Once cool, cut beets in half.

Combine beans, onions, beets and goat cheese in large bowl, and toss with enough vinaigrette to lightly coat. Chill covered for 30 minutes or until ready to serve.

Recipe created by Southern Ground Executive Chef Rusty Hamlin on behalf of Kingsford® Charcoal, and inspired by the Zac Brown Band 2011 concert tour.

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