Monument Grills Elevate Far Hills Race Meeting Tailgating to a Monumental Spectacle

Somerset County, NJ – November 11, 2026 – The crisp autumn air in New Jersey, renowned for its passionate sports fan culture and proximity to major athletic arenas, offers ample opportunities for elaborate tailgate gatherings. From the bustling parking lots of MetLife Stadium, home to both the Giants and Jets, to the collegiate fervor surrounding Rutgers and the storied rivalries of the Ivy League, fans are no strangers to the art of pre-game feasting. However, for an event that truly redefines the tailgate experience, no gathering compares to the sheer grandeur and vibrant atmosphere of the Far Hills Race Meeting. Held annually on the third Saturday of October at the picturesque Moorland Farm in the rolling hills of Somerset County, this premier steeplechase event transforms ordinary tailgating into an extraordinary celebration of sport, community, and culinary excellence.

This year, the Far Hills Race Meeting once again proved to be a beacon of sophisticated outdoor entertainment, attracting thousands of attendees who descend upon Moorland Farm not just for the thrill of the races, but for the unparalleled opportunity to showcase their tailgating prowess. While traditional fare like hamburgers and hot dogs might suffice for a casual stadium outing, participants at the Far Hills Race Meeting understand that to truly capture the spirit of the event, one must elevate their culinary game. This is where the innovation and robust performance of Monument Grills come into play, turning the often-stressful task of party preparation into a remarkably seamless and enjoyable endeavor.

The Far Hills Race Meeting: A Tradition of Excellence

The Far Hills Race Meeting, with its rich history and esteemed reputation, has become synonymous with a distinct brand of tailgating. It’s an event where meticulous planning meets spontaneous revelry, creating a vibrant tableau of gourmet picnics, flowing beverages, and enthusiastic spectators. The scenic backdrop of Somerset County provides an idyllic setting for this annual spectacle, drawing a discerning crowd eager to partake in a day of thrilling equestrian sport and refined social engagement. For many attendees, the journey to Moorland Farm is not just about witnessing the races; it’s about the cherished tradition of gathering with friends and family, sharing exceptional food, and soaking in the unique ambiance.

This year’s event, held on October 18th, was no exception. The grounds of Moorland Farm buzzed with activity from early morning, as attendees strategically positioned their vehicles and began the ritual of setting up their tailgating domains. The air was filled with the tantalizing aromas of grilling meats, freshly prepared dishes, and the general hum of convivial conversation. The Far Hills Race Meeting has cultivated a culture where the quality of the tailgate is as important as the quality of the horses competing on the track. It’s a friendly competition among attendees to present the most impressive spread, fostering an environment of shared culinary passion and creative expression.

Monument Grills: The Workhorse Behind the Winning Wager

For local residents like John White, a seasoned barbecue enthusiast and contributor to Barbecue Bible, the proximity of the Far Hills Race Meeting (a mere five minutes from his home) presents a unique advantage: the ability to leverage a high-performance grill without the logistical challenges of transporting it to the event itself. This year, White relied on the exceptional capabilities of the Monument Mesa II propane gas grill to orchestrate his race-day culinary masterpiece.

"In my neck of the woods (New Jersey), there are plenty of opportunities to have a proper tailgate feast," White explains. "The Giants and Jets—40 minutes away. Want Big Ten action? Rutgers is right down the road. How about a classic Ivy matchup—Princeton vs. Harvard or Penn? A stone’s throw. Parking lots at all of those venues are packed with partyers serving up great food and drink—but nothing compares with the size, scope and, lacking a better word, ‘scene’ at the Far Hills Race Meeting."

White emphasizes that while standard fare might be acceptable at other venues, the Far Hills Race Meeting demands a more refined approach. "Hamburgers, hot dogs and beer are fine at MetLife Stadium, but if you want to stand out at the Race Meeting, you’ll have to really elevate your tailgating game," he states. The Monument Mesa II, described as a "true workhorse grill," proved instrumental in this endeavor. Its robust design and efficient heating capabilities allowed White to prepare a diverse and ambitious menu with speed and ease.

The ability to "prep everything on the menu at once" was a significant advantage. White was able to cook multiple entrées simultaneously, ensuring that each item was perfectly prepared and ready for transport. The finished appetizers were then carefully packed into foil casserole tins and an insulated cooler. This meticulous preparation allowed him to arrive at Moorland Farm confident that his culinary contributions would be both warm and delicious, ready to be enjoyed by friends and family as they engaged in the day’s festivities, from placing their bets to cheering on their favorite horses.

A Menu Designed for Distinction

The success of any tailgate hinges on the menu, and for the Far Hills Race Meeting, the culinary offerings must be as sophisticated and engaging as the event itself. White’s chosen menu for this year was a testament to his dedication to culinary excellence and his understanding of the event’s discerning palate:

• Moroccan Lamb Kebabs with Charmoula Sauce: This exotic dish offers a vibrant fusion of flavors, with tender lamb marinated in a zesty, herb-infused sauce.
• Honey-Glazed Hong Kong Chicken Wings: A crowd-pleasing classic elevated with a sweet and savory glaze, providing a familiar yet refined option.
• Bacon Grilled Figs: A delightful balance of sweet and savory, showcasing the natural sweetness of figs enhanced by the smoky crispness of bacon and the char from the grill.

This curated selection not only demonstrates a commitment to quality ingredients and creative preparation but also perfectly complements the upscale atmosphere of the Far Hills Race Meeting. Each dish promises a burst of flavor and a memorable culinary experience, setting White’s tailgate apart from the ordinary.

The Recipes: A Culinary Blueprint for Success

The art of crafting a standout tailgate lies in the execution of well-defined recipes. Fortunately, the Barbecue Bible, in partnership with Monument Grills, provides the resources to achieve just that. The following recipes, adapted and presented with the support of Monument Grills, offer a clear roadmap to replicating this award-winning tailgate menu.

Moroccan Lamb Kebabs with Charmoula Sauce

These kebabs are a flavorful centerpiece, featuring succulent lamb marinated and grilled to perfection. The accompanying Charmoula sauce adds a bright, herbaceous, and slightly spicy dimension that is truly captivating.

Ingredients:

• 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup olive oil, plus more for grilling
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• Wooden or metal skewers

Instructions:

1. In a bowl, combine the lamb cubes with olive oil, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss to coat the lamb evenly. Let marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator.
2. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece.
4. Preheat your Monument Mesa II grill to medium-high heat.
5. Lightly oil the grill grates. Place the lamb kebabs on the hot grill.
6. Grill for 3-4 minutes per side, or until the lamb is browned and cooked to your desired doneness (medium-rare is recommended for tenderness).
7. Remove kebabs from the grill and let them rest for a few minutes before serving.

Charmoula Moroccan Herb and Paprika Sauce

This vibrant and aromatic sauce is a staple of North African cuisine and serves as the perfect counterpoint to the rich lamb. Its zesty, herbaceous notes are both refreshing and complex.

Source: Steven Raichlen’s Barbecue Sauces, Rubs and Marinades

Ingredients:

• 1 cup fresh cilantro, roughly chopped
• 1/2 cup fresh parsley, roughly chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• Salt to taste

Instructions:

1. In a food processor or blender, combine the cilantro, parsley, olive oil, minced garlic, lemon juice, cumin, sweet paprika, cayenne pepper, and salt.
2. Pulse until the ingredients are finely chopped and well combined, forming a slightly coarse paste. If the sauce is too thick, add a little more olive oil or lemon juice until it reaches your desired consistency.
3. Taste and adjust seasoning as needed.
4. Serve the Charmoula sauce alongside the Moroccan Lamb Kebabs for dipping.

Honey-Glazed Hong Kong Chicken Wings

A universally loved appetizer, these chicken wings are transformed with a sticky, sweet, and savory glaze that’s irresistible. The balance of honey, soy sauce, and aromatic spices creates a truly addictive flavor profile.

Source: Steven Raichlen’s The Barbecue! Bible

Ingredients:

• 2 pounds chicken wings, separated into flats and drumettes
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon white pepper
• Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. In a large bowl, whisk together the soy sauce, honey, Shaoxing wine, grated ginger, minced garlic, five-spice powder, and white pepper to create the glaze.
2. Add the chicken wings to the bowl and toss to coat them evenly in the glaze. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat your Monument Mesa II grill to medium heat.
4. Remove the chicken wings from the marinade, reserving any excess marinade.
5. Grill the wings for 15-20 minutes, turning occasionally, until cooked through and nicely browned.
6. During the last 5 minutes of grilling, brush the wings with the reserved marinade. Continue to grill, turning frequently, until the glaze is sticky and caramelized.
7. Remove wings from the grill and let them rest for a few minutes. Garnish with sesame seeds and chopped scallions if desired.

Bacon Grilled Figs

A simple yet elegant treat, these grilled figs offer a delightful interplay of sweet, smoky, and slightly caramelized flavors. The crisp bacon provides a savory counterpoint to the naturally sweet fruit.

Adapted from Steven Raichlen’s The Barbecue! Bible

Ingredients:

• 8-10 fresh figs, halved lengthwise
• 8-10 slices of bacon, cut in half
• 1 tablespoon balsamic glaze (optional, for drizzling)
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat your Monument Mesa II grill to medium heat.
2. Wrap each fig half with a piece of bacon, securing it with a toothpick if necessary.
3. Place the bacon-wrapped figs directly on the grill grates.
4. Grill for 8-12 minutes, turning occasionally, until the bacon is crisp and the figs are softened and slightly caramelized.
5. Remove the figs from the grill. If using toothpicks, remove them carefully.
6. Drizzle with balsamic glaze and garnish with fresh thyme sprigs if desired. Serve warm.

Implications for Future Tailgating Events

The success of John White’s tailgate at the Far Hills Race Meeting, powered by the capabilities of Monument Grills, highlights a growing trend in outdoor entertaining. As culinary aspirations continue to rise, the demand for reliable, high-performance grilling equipment that can handle diverse menus and large gatherings becomes paramount. Monument Grills, with their robust construction and versatile cooking capabilities, are clearly positioning themselves as leaders in this space.

The ability to prepare complex and flavorful dishes off-site, as demonstrated by White’s meticulous planning and execution, signifies a shift from simple on-site grilling to a more sophisticated, pre-planned culinary experience. This approach not only reduces stress on the day of the event but also allows for greater creativity and the exploration of diverse international cuisines.

Furthermore, the integration of sponsored content, such as the partnership with Monument Grills, provides valuable insights into how brands can effectively connect with their target audiences by showcasing their products in real-world, aspirational scenarios. The Barbecue Bible’s platform serves as an ideal venue for such demonstrations, reaching a community of passionate grillers and food enthusiasts.

For future events, whether it’s a local sporting match or a large-scale festival, the principles demonstrated here will undoubtedly become more prevalent. Attendees will continue to seek ways to elevate their tailgating experiences, making the choice of grilling equipment a critical factor in achieving culinary success. Monument Grills, by enabling such impressive feats of outdoor cooking, is poised to become a go-to brand for those who aim to make their tailgating gatherings truly monumental. The event underscores the fact that with the right tools and a touch of culinary ingenuity, any outdoor gathering can be transformed into a memorable gastronomic occasion.

This article was presented by Monument Grills. For more recipes and grilling inspiration, explore the Barbecue Bible Recipe Index and sign up for the Up in Smoke newsletter.