Category Archives: Gourmet RV – Recipes and Food for the Road.

RV Tailgating: The Ultimate Parking Lot Party

Football season is a great time to pack the burgers, beer, fire up the RV and head for the game… But, football season isn’t the only time for the perfect tailgate party. NASCAR races, BBQ competitions, concert festivals and rodeo competitions are a few other (season-spanning) events at which to host a grand tailgate party – RV style.

Sometimes the best seats aren’t even necessarily “in” the house. These days the party begins in the parking lot, with the ultimate tailgater. Elaborate food spreads, flowing drinks, brewing excitement and the joy of never having to stand in a public restroom line have inspired more and more RVers to turn their motorhome into the parking lot’s next party stop.

A few pointers for throwing the ultimate parking lot party, RV style:

Barbecuing at a tailgate party

Think Food First

All you really need is a barbecue or smoker. That is what tailgating is all about, after all. Adjust the menu to compliment the event you will be attending. Hot dogs and hamburgers can work just fine for some events, or add some excitement to the menu by barbecuing ribs or steak with corn on the cob for night games or a treat before the big race. The microwave, oven and stovetop inside the RV make side dishes, appetizers and proper food storage a cinch.

If you’ll be in the sun all day at an outdoor concert festival, be sure to keep lots of water on hand and snacks, such as watermelon and shrimp cocktail, around the RV to stay fueled throughout the day and night.

Jazz up your spread by serving food and drinks on plates and cups in your team’s colors, style with a cowboy theme for rodeos or support your driver with his or her color and number on display at the party!

Scope Out Your Spot

The best parking lot parties happen in the best parking spots! Many professional and college football team stadiums have pre-assigned parking spaces, but if you can help it, get there early and snag a spot up front to attract more high-fives from passersby and closer access to the entrance gate so you can spend as long as possible pre-partying before the big event.

Entertain In Style

Be sure to decorate your RV and surrounding area appropriately; wouldn’t want any confusion about which team you’re rooting for or which driver you support! Colorful balloons, banners, posters, flags and face paint showcase your spirit well.

Tailgate Before, During & After

The party doesn’t have to end just because the game/rodeo/concert begins! For those without tickets, or those having too much fun to want to go in to the stadium, keep the party going during the event with the television (featuring the event, if possible) on and the food and drinks still flowing. After the big show, watch highlights or postgame interviews on the TV or listen to an event recap on the radio while continuing the tailgating fun.

Leave Your Parking Area Clean

Be sure to clean up any debris, pack up all your equipment, say good-bye to tailgating neighbors and make plans for the next event of ultimate RV parking lot partying!


Main Course on the Road: Green Penne Rigate with Artichokes

Any RV cruising cuisinier will tell you: there is a certain art to cooking on the road. Be it over the open flame or in the cramped kitchen of your RV, there is something to be said for the three-course delicacies that come out of two pans, a sheet of tinfoil and nothing more.

This first recipe launches our ever-growing gourmet cookbook, designed with you, the gypsy gourmand, in mind. Stay tuned for more RV recipes that will take your road trip adventures to new culinary heights, and send us your own home-run recipes:

It’s delicious and fancy without losing its hearty flavor, and it will not make your RV smell terrible as it cooks. This is Mediterranean/Italian and there’s enough for leftovers (if there are only 2 of you).

Minimum necessary dishes: 1 medium sauté pan, 1 medium saucepan

Total preparation time: 30 minutes (including prep time)

Green Penne Rigate with Artichokes


  • 3 Tbsp. extra virgin olive oil
  • 1 small white onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 3 Tbsp. Finely chopped fresh parsley
  • 14 oz. can of whole cooked artichoke bottoms (but 7 whole fresh cooked artichoke bottoms will taste better), quartered
  • 1 medium tomato without its skin and finely chopped
  • 3/4 lb. green penne rigate (penne made from spinach), or just regular penne
  • Salt and pepper to taste
  • Fresh grated parmigiano cheese (optional)


In the medium sauté pan, heat olive oil over medium-high heat, then toss in onion, garlic and parsley. Cook until the onion is translucent — about four minutes — and stir the mixture a few times.

Add in artichokes and tomatoes, sprinkle in some salt and pepper, and stir those around for another six minutes.

Turn off the heat and cover.

Meanwhile, fill the medium saucepan with water, salt it, and heat to a roiling boil. Add the pasta, cook until al dente and drain well — but don’t rinse. Transfer the pasta to the sauté pan and stir over low heat for a few minutes.

Sprinkle liberally with parmesan.