Saturday, October 23, 2010

Guy Fieri talks on radio about "Tailgate Warriors"

Guy Fieri has been doing the radio rounds in support of the Food Network's 4-part series, "Tailgate Warriors," with new episodes airing on Wednesdays at 10:00 PM ET/PT and repeats on Fridays at 11:00 PM ET/PT and Saturdays at 4:00 PM ET/PT.

Guy Fieri talks "Tailgate Warriors" with Kallaway on the Rise on 95.5 WIFC, Friday, October 22, 2010.

They talk about the fact that Green Bay fans will tailgate no matter what the weather; 24 below doesn't hold 'em back. "Tailgating is hot," Guy Fieri said. "The kitchen is not just defined by the four walls inside of a house." Click here to listen.

Guy Fieri was visiting his restaurants in Sacramento and checked in with Pat and Tom on 105.1 KNCI radio.

A brief, casual chat, Guy Fieri talked about Minute to Win It, a life-changing show, not just a game show. Guy also took on a challenge to talk for 30 sections without using "uh" or "um," and can't pause for more than a second and a half. He talked about Jamie's Broadway Grill in Sacramento. Click here to listen.

And scored an interview with Guy Fieri about his visit to Qwest Field to shoot "Tailgate Warriors."

Guy says tailgate cuisine has become very complicated. "We have people who are taking the family RV, and chopping holes in it, putting in big roll up doors, and $5000 barbecues sliding out of it."

Click here for the full story by Bill Swartz, 97.3 FM/710 ESPN Sports, or click here to listen.

Related Posts:
By popular demand - Guy Fieri's tailgate videos
More info on Guy Fieri's Tailgate Warriors, 2009
"Tailgate Warriors" in Seattle

-> more on Tailgate Warriors <-


Anonymous said...

Hey Guy!
On October 30th episode of Tailgate Warriors, one of the groups tailgating that you visited (not the showcased groups) served you some of their "crab stuffed tri tip."
My question you have this recipe or your own recipe for this dish and can you please pass it on to me :)
Love your shows, Guy! We watch you all the time.
Thank you,

Dora said...

Hi Crissy, I've put in a request for you - I hope we come back with a recipe, or at least a list of ingredients.... :)