The Tequila Brothers welcome about 75 to 100 Indianapolis Colts fans to their tailgating party in the Blue Crew Fan Club lot, 551 W. Merrill St.
The core group of fans are Wendy and Jack Johnson, Lucia and Mike Smith, Lori and Peter Norberg and Dani and Andrew Norberg.
“It’s just being out with family,” said Jack, who has been tailgating for 23 years. “I know it sounds sappy, but it’s like having a family reunion every game day.”
He scans the crowd and says, “I know every one of them here.”
They know how to throw a party, which includes Tequila on tap — hence the name — but also special food. When it comes to the menu, they turn to Towand Lane, a Brooklyn, N.Y., native known as “Chef Boy R. Tee.” He and Mike Smith man the grill. The feature item for Sunday’s Colts-Ravens game at Lucas Oil Stadium was Italian sausage with peppers and onions.
Also offered were chicken Alfredo, lasagna and meatball subs. But Lane, err, Chef Boy R. Tee, shared his thoughts on the main item.
His trick is to maintain hot and medium heat sides on a grill’s flat cooking surface. The sausage is cooked on the hot side. The red and green peppers and red and white onions go on the medium side. The optimum grill temperature is 275 to 300 degrees.
“You want to get that char on the grill,” he said. “You want it to be lightly charred.”
If you would like to chat recipes with Lane, he’s got some good ones: bacon-wrapped filet minion, peppercorn-crusted N.Y. strip steak and Alfredo calamari.
“He’s a really good chef,” Jack said.
And like everyone else, he’s all about having a good time.
“No. 1, it’s the family and friends you get to hang out with,” Lane said. “You don’t get to see them all summer. You don’t get to see them all week. But on tailgate days, it’s all family and friends. Nothing but love.”
Phillip B. Wilson can be found on Twitter (@pwilson24), Facebook and Google+.