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We're visiting Ohio State University where local Chef Marcus Meacham is making his game day version of the classic shrimp po'boy.

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- Hey, I'm Jax, and welcome to The Grill Iron. Join us as we drop in on the tastiest tailgates you could ever sink your teeth into. Our cross-country food adventure looks deep into a Slow Food revolution. We draft the best culinary trailblazers to step into our Tastemade Kitchen at the Hyundai Fieldhouse and redefine the art of tailgating. While the teams fight it out on the gridiron, our chefs turn up the heat on The Grill Iron. With me right now is the definition of a superfan. He's a living legend here on campus, Big Nut. - [Big Nut] Yes! - [Jax] Yes! - [Big Nut] You've made it! - [Jax] It's game day! - [Big Nut] It is! - The biggest Buckeye fan is taking us to the biggest Buckeye party. It's my Buckeye baptism. - Let's go Bucks, whoo! - Voted by Sport Illustrated as the best tailgate in the nation. I love it when you take the food as serious as the party. Now, how many people are you feeding on a game day? - This week will probably be two, 300. - Look how it just falls right off the bone. That is Buckeye goodness, right there. - So crunchy on the outside, and then beautifully moist on the inside. - [Voiceover] You wanna try a ghost sauce that I made? - Hell yeah. - Dip. - [Voiceover] We're dippers. - Whoo, takes a second. - This is what makes this the number one tailgate in all of college sports, right here. One more thing, I'm gonna give you a farewell buckeye for good luck. - I need a big Big Nut hug. We have tasted our way through the tailgates, peeked inside a few smokers, and pinched some delicious things off the grill. Since we are all about the food, we decided to hand it over to one of Columbus' finest to knock it out of the parking lot. - Sup, I'm Marcus Meacham, Executive Chef here at Kraft House number five in Powell, Ohio, and I'm excited to get in The Grill Iron with you guys. My goal as a chef is to expand peoples' pallets. I like to make people think when they eat. I like to push the boundaries. From a very young age, I always had this fascination with the fine dining life. I had this fear of missing out on good food. So I taught myself how to make it at my house. My mom let me go shopping with her. I would go out and buy the ingredients, I would look up the recipe. And this is when I was like, 10 years old. The word Kraft in Kraft House means everything made in-house, from scratch, start to finish. It's a labor of love. Scarlet and Gray, the Buckeyes, Ohio State: it's everything in this city. On game day in Columbus, Ohio, from downtown to the burbs, you can put your hands on the concrete and feel the rumbling pulse of the Scarlet and Gray. You smell hot dogs, you smell burgers, you see people enjoying themselves. What I would love to incorporate into this deeply rooted Ohio State tradition: elevate the food to a level of Kraft House 5 capability. I wanna blow peoples' minds. So I have huge plans for this dish, and I know I wanna use some of the amazing local ingredients here in Columbus. Let me show you. - Hey, chef! - [Marcus] How you doing? - I'm great. - [Marcus] Welcome to Columbus. - So nice to finally meet you. - Yes, yes, so I have big plans for this. - Oh yeah? - I need to show a couple of places. - Okay. - You ready? - Yes, this is a man who knows people around town. - I will not disappoint. I'm getting a beer hand-crafted for me from North High Brewing Company. A specialized beer they made just for me for this occasion. And what's special about this beer, it's super hoppy, it's perfect for braising. - Chef Marcus, how you doing? - Hello buddy, how you doing? - [Gavin] Check this out right here, locally grown, fresh hops, right off the vine. - Oh yeah, it's like dried flowers. - Alright, chef. We've got your glass waiting for you here. This is an antique post office box from a post office that was destroyed by Hurricane Katrina down in New Orleans. As with this, everything in this place is built out of salvaged, repurposed pre-Prohibition items. This is where the magic happens, right here. - [Jax] Wow, what a beautiful space! - Chef, these are the grains that you're gonna be brewing with. Smoked, malted, two-row barley. - Oh my god. So this is gonna be the beer that I use to braise my bacon. It's gonna be like another level of smoked. It's gonna be awesome. - From good to crazy good? - Good to crazy good. - So what we're gonna do is we're gonna take these grains, we're gonna send them through the mill. Basically we just want to crush them open. That's what's gonna expose the starches and enzymes in the inside. It's kinda like making tea in the beginning, you steep them in hot water, pull out those sugars, and those flavors, and the smokiness. So as you can see, we've got a kettle going here, got a nice boil going. This is the point in time in the beer that we're addings the hops, which is gonna add bitterness and aroma to your beer. These are Chinook hops, grown right here in Central Ohio. Okay, so that's how we made your beer. We actually do have a batch of it ready to drink. We've got Chef Marcus Beer coming through! Game day beer, here! - [Marcus] Oh, yes. - Oh, yeah, look at that, nice and dark. To game day, that's incredible. - This is a winner. This is exactly what I was looking for. We're more than ready. We got this. - [Marcus] O-H! - [All] I-O! - The dish I'm gonna prepare for game day is a deconstructed Shrimp Po'Boy. I wanna start with braised Benton's bacon. Right now, we have a little bit of apple, onion, but it needs one more thing: I'm gonna add a little bit of that North High beer. A specialized beer they made just for me for this occasion. The reason I picked this particular beer, it's gonna add the third dimension of smoked. Slice these thick chunks of bacon. - Look at that. There's so many beautiful colors in that. - [Marcus] So this is braised bacon. - [Jax] Oh my god. - [Voiceover] It looks like a country ham. - [Jax] That's fantastic. Right when you think it's gonna get too salty, it just hits you with that sweetness. Which is exactly what the beer was for. - The next component of the dish, a large scampi shrimp. This shrimp is about the size of a lobster tail. I'm not just gonna throw this directly on the grill. First, I'm gonna make a marinade. Marinade it OYO Bourbon. OYO Bourbon, they're located here in Columbus, Ohio, downtown. Awesome place. It's gonna be the right amount of heat. It's gonna pull the sweetness out and add some heat to the shrimp. Then I'm gonna add a little bit of honey, just to get the nice caramelization. - [Jax] Oh yeah, you can smell the honey. - [Marcus] Yeah, you can see it just coating. - It's perfection. And I really love how everything that went on the grill before he cooked this shrimp is in this flavor. I've never been able to eat a shrimp in seven bites. That's how big these are. - Then, I'm gonna make a nice Cajan remoulade, and use some of the finest Ohio sweetcorn I could find. And if all that's not enough, I'm gonna sprinkle a little fried chicken skin on top. A lot of people like to sprinkle parsley on top of their food when it's finished. I like to sprinkle chicken skin. This is the base of the plate, the remoulade with the corn added to it. I have that nice roasted garlic bread. A little bit of arugula. Grab a nice slab of this bacon. These are colossal shrimp. Red bell peppers, a little bit of chicken skin. - Who's hungry? I bet y'all have never had tailgate food this good. - [Marcus] This is definitely a privilege to be here, cooking for all this hungry, eager fans. - There's so many layers to just one bite. - [Marcus] O-H! - [All] I-O! - If you guys like what you see, click like, make some comments, share it with the world, because we've got 12 more schools, 12 more weeks, and 12 more chefs. We're rounding up our favorites, we're bringing them to the Tastemade Studios in Los Angeles for a tailgate championship cookoff. I'm gonna do more of this. - [Marcus] I'm going back in. - Going back in, diving in. That shrimp never had a chance.