Chad Vetter of City Tap House, on the left, with fellow chefs at the 2014 Hop Chef competition.Credit: HughE DillonThis football season, skip the hoagies and wings and cook up something more interesting, but still simple and fall-appropriate. “Tailgate food is all about the ease of making it,” says Chad Vetter, chef at City Tap House at 39th and Walnut. “I want to enjoy my friends — and beverages — when I’m enjoying a tailgate.”Vetter, who lived in South Carolina before coming up to Philly, suggests giving your tailgate some Southern flare with roasted oysters — a popular tailgate choice down south that pares well with beer, he promises.Follow his recipe to make your own.Equipment:• Portable flat-top grill or conventional grill with flat-top insert• Burlap bags• Oyster knivesThe day before:Buy and clean the oysters; spraying with a garden hose is easiest. Store in a cold place.The day of:• Soak the burlap bags in water.• Heat the flat-top until it’s smoking hot.• Dump the oysters on top of the flat-top and cover with wet burlap bags to steam them and keep all the wonderful oyster juices.• When the oysters just begin to open, they’re done.• Remove the oysters and enjoy with some melted butter and Crystal Hot Sauce.Pro tip:Pour beer on the flat-top when steaming the oysters to add more flavor, Vetter says. If you don’t have the right kind of grill, use a a turkey fryer with a steam basket — just a little water to the pot and bring it to a boil. Put the oysters in the seam basket and cover until they begin opening.
