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It's Tailgating Time!

. . . . . .


Whether you’re planning the Ultimate Tailgate or a serious-fans-only party at home, kickoff the football season with a party that proudly flaunts the success of your team

Proudly decked out in your favorite team colors, this setting’s a winner for any stadium parking lot or living room. Use the steps below to give your table just the right touches to score big with friends and family.



  1. Spread the word! Tell all your fanatic friends about your tailgate or party, and invite them to wear team colors.
  2. Fill the team helmets with chips and pretzels, using them as bowls.
  3. Roll napkins, using your teams key chains. When you set up, stack them beside the plates and forks.
  4. Make football folders: Type up statistics, trivia and information about both teams playing and print them out on your bright colored construction paper. Use a 3-hole punch, and put them inside the folders. Place a team emblem or sticker on the front with a personal welcome to your guests.


  • Remember to bring a cooler full of a refreshing beverage, or consider bringing a large thermos full of hot cocoa if it’s cold out. It will be appreciated!
  • For more ideas and tailgating information go to

Recipe: Grilled Flank Steak Sandwiches

Serves 6-8

  • One large flank steak, lightly scored
  • 6 oz. Pineapple juice
  • ¼ cup brown sugar
  • 1/3 cup cider vinegar
  • 2 T. soy sauce
  • 1/3 cup BBQ sauce
  • 1 tsp. Ground ginger
  • 2 tsp. Honey
  • 1 T. maple syrup
  • 2 large baguettes, cut in half lengthwise, then into 6” lengths
  • Horseradish Cream (see recipe below)
  1. Place flank steak in a large resealable bag. Mix together the pineapple juice, brown sugar, vinegar, soy sauce, BBQ sauce, ginger, honey and maple syrup. Pour into bag, squeeze out excess air and seal.
  2. Marinate for 6-8 hours. Drain, reserving marinade. Boil marinade for 10 minutes and set aside.
  3. Grill steak over hot coals until medium rare, about 4 minutes per side, basting with hot marinade. Let rest for 5 minutes.
  4. Cut the flank steak on the diagonal into thin slices.
  5. 5. Lightly toast the bread over the coals, spread with horseradish Crème and pile high with thin sliced flank steak.

Recipe: Horseradish Cream

  • ¼ cup bottled horseradish, drained and squeezed dry in a kitchen towel
  • 1 T. balsamic vinegar
  • 1 tsp. Sugar
  • ½ tsp. Dry mustard
  • ½ tsp. Sea salt
  • ½ tsp. Freshly ground pepper
  • ½ cup crème fraiche ( or ¼ cup whipped cream and ¼ cup sour cream, mixed together)
    1. Combine all ingredients and chill well. Spread on sandwiches, use on Baked potatoes or with prime rib. Makes about ¾ cup.

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