A local sports bar in Atlanta has a cocktail called The Tailgater that contains “Grey Goose Orange, Coconut Rum, Peach Schnapps, Pineapple, and a splash of Cranberry”.  This is absurd.  First of all, a tailgating drink recipe shouldn’t contain more than three ingredients.  And those ingredients shouldn’t be totally devoid of anything manly.

The last couple of years has brought on the emergence of “Sweet Tea Vodka” and when it’s mixed with lemonade is called a John Daly. But I still haven’t a heard a name stick for adding bourbon to an Arnold Palmer. So I humbly suggest The Tailgater. It combines four favorites of Southern fans: Football, Bourbon, Sweet Tea, and Lemonade. Not a bad drink to take the edge off hot September games either.

The Tailgater Recipe

In a plastic Solo cup filled with ice add the following then stir and garnish with a lemon. You can also favor the sweet tea more than the lemonade in the proportion.

2 oz Buffalo Trace Bourbon (roughly the bottom indention of the cup)
5 oz Sweet Tea
5 oz Lemonade

Gloves, hats, and layers will certainly warm your body during a cold weather tailgate, but who can afford gore tex? I suggest getting some hot liquid and liquor in one’s belly. And to that cause, it doesn’t get much easier and tastier than hot bourbon cider. You can heat up the cider on a camp stove and then pour it into a mug with bourbon. Sprinkle some ground cloves on top and then add a cinnamon stick. If it’s 30° and 7am on a Saturday morning you might as well try to stay warm and drunk.

1.5 oz Bourbon
6oz Hot Apple Cider
Ground Cloves
Cinnamon Stick

This simple grilled sandwich recipe is an adaptation of the French Jambon Beurre. But we couldn’t have anything with a fancy french name on a tailgating website. We use country ham to make this salty sandwich that’s great for lunch but also works at a breakfast tailgate because it’s essentially a foot long ham biscuit.

Ingredients:

Country Ham Slices
French Bread
Butter

Directions:

Place the slices of country ham directly on the grill. Cook over medium non direct heat for 2-3 minutes a side. Spread butter over both sides of the french bread and then place the cooked ham in the middle. Place the sandwich back on the grill for 1-2 minutes on each side. I would say it’s absolutely imperative that you wolf down this sandwich with a good cheap beer like Bud Light (and Freedom Fries).

fried gator

Cherokee Distributing has a post with some standard tailgating tips. But most importantly they supplied a sample tailgating menu based on their opponent’s local fare and/or mascots. This is a good example of how you can diversify your offerings beyond fried chicken, burgers, etc.

You can also pick food styles and beverages that fit your tailgate whether they celebrate the home team or represent your opponent. That way you can try new things and enjoy some variety throughout the season. Here are some festive menu ideas for the first five big games the Vols will face this season:

• Sept. 11 – vs. Oregon – in Knoxville – When the Ducks come to town, face the challenge head on by preparing grilled duck breast. To top it off, serve with Duck-Rabbit Amber Ale.
• Sept. 18 – vs. Florida – in Knoxville – There’s only one thing to serve when playing the University of Florida, and that’s fried Gator tail. In celebration of the Orange and Blue crew coming to town, sip on a Blue Moon garnished with an orange slice.
• Oct. 2 – vs. LSU – in Baton Rouge, La. – Whether you travel down to Louisiana or enjoy the game from home, the LSU showdown calls for a celebration of Cajun food. Prepare some spicy jambalaya – a yummy, hearty tailgating dish – and serve it with Abita Purple Haze, brewed in Abita Springs, just north of New Orleans.
• Oct. 9 – vs. Georgia – in Athens, Ga. – When the Vols play the Bulldogs, it’s a classic rivalry that calls for a classic tailgating staple: hotdogs. But, why not mix it up and serve “Sloppy Dawgs” – in honor of how you may hope the opposing team will play! And with new UT Head Coach Derek Dooley returning to his hometown to coach against his law school alma mater – and where his dad Vince Dooley was legendary football coach for 25 years – pick up the Shiner Family Reunion variety pack for the occasion.
• Oct. 23 – vs. Alabama – in Knoxville – When the Crimson Tide rolls in to Tennessee, it’s time to break out the barbeque. If you want to sample authentic Tide fare, order some Dreamland Bar-b-que sauce from the Tide’s hometown of Tuscaloosa. But, if you want to stay loyal to Big Orange Country, try the delicious sauces from local restaurants Calhoun’s, Sweet P’s BBQ and Soul House, Buddy’s bar-b-q or Dead End BBQ. Enjoy the southern staple with Twisted Tea Hard Iced Tea, a fun twist on the South’s favorite drink.

(photo by jasonlam)

This is a really easy to make appetizer that can be prepared the night before tailgating. The recipe comes from Epicurious

Asparagus with Wasabi Mayonnaise Dip

Ingredients:
3 lb thin to medium Asparagus, trimmed
1 cup Mayonnaise
4 teaspoons Soy Sauce
1 1/2 teaspoons Sugar
2 teaspoons Fresh Lemon Juice
2 teaspoons Wasabi Paste or Powder (add more for spicier result)

Directions:
Blanch asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Serve asparagus with dip.

Enjoy saying WASABI

As far as grilling for a large group of people, this recipe is about as easy as it gets. Short prep time, dummy proof grilling, and it tastes great every time. Below are the ingredients for a rub that can be made in large batches and used for chicken as well. You can apply the rub at home and then transport the tenderloins to your tailgating spot in a cooler. A 2.5 pound package usually contains two cuts of tenderloin that are perfect for this recipe.

Grilled Pork Tenderloin

Paul Prudhommes Rub Ingredients:

1 Tbs. salt
2 tsp. sweet (or smoked) paprika
1 tsp.white pepper
1 tsp. onion powder
1 tsp. garlic powder
1tsp. cayenne pepper
1 tsp. basil leaves
1/2 tsp. black pepper
1/2 tsp. thyme

Directions

Pour a little olive oil on the tenderloin and then sprinkle the rub over both sides. How much you sprinkle depends on how well the crowd can handle spice. Preheat a grill to around 450-500 degrees. We will be using the 7-6-5 method on a gas grill. You can find charcoal instructions here. Place the tenderloins on the grill and close lid. After seven minutes, flip the tenderloin and close the lid. After six minutes, while keeping the lid closed, cut off the heat to the grill. After five minutes, remove the tenderloins from the grill and let sit for five minutes. Remember to bring a large sharp knife tailgating so you can carve the meat across the grain into medallions.

It can’t cause cardiac arrest because it’s so damn cute right? This is a hamburger patty, topped with sharp cheddar, enveloped in a bacon weave, and then hot dog appendages. This is the Turtle Burger. Not a bad idea for a Maryland tailgate as a fan or opponent.

It’s always easy to have chicken fingers, hamburgers, or hot dogs while tailgating. But it’s also fun to tailor your menu towards your opponent. So when LSU, Louisiana Tech, or another school from the Bayou rolls into town, it’s always a good excuse to break out the Cajun recipes. I’ve adapted this recipe slightly from Paula Deen’s version to make easier to make for tailgating. You can either prepare this at home and reheat it at your spot, or you can combine the ingredients in a plastic bag, throw them in a cooler, and do all the cooking on your camping stove.

Tailgating Jambalaya Recipe

Ingredients

2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a large pot, combine ingredients. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 25 minutes. Stir occasionally, especially at the end to avoid the rice sticking to the bottom of the pot. Remove bay leaf before serving. Serves 4-6 bowls.

I recently stumbled across the superbly named Cooking for Assholes blog. Their version of a Jersey Breakfast Dog is a perfect early morning tailgating food. A traditional Jersey Dog features a deep fried bacon wrapped hot dog with an egg on top. To make it easier for tailgating, we’ll pan fry the hot dog and bacon. Just throw two pans on the grill and you can cook these to order all morning.

Jersey Breakfast Dog Recipe

Ingredients:

Hot Dog
Hot Dog Bun
Egg
Mayonnaise
Hot Sauce
Provolone
Bacon
Vegetable Oil
Ground Pepper

Directions

Cut a piece of bacon in half and wrap it around the hot dog. Heat a pan to medium heat with just a little oil. Turn the dog every minute or so until both the dog and bacon are thoroughly cooked. At the same time use a second heated and oiled pan to fry an egg. It’s actually better to spread the yolk out a little more than usual, so that you have a flatter product. Drop a slice of provolone, some pepper, and a couple drops of hot sauce on the egg after you’ve flipped it and it’s almost done. Then fold the egg over on itself so it’s narrow enough to fit on a hot dog bun. Lightly toast a bun, add mayo to the sides, then throw the dog and egg in. Have a Bloody Mary or Mimosa and look forward to a full day of football.

A proper tailgating cocktail must to be easy to make. Wielding a cocktail shaker in a field is both impractical and asinine. Which brings us the two ingredient Dark and Stormy. Billed as the national drink of Bermuda, the Dark and Stormy is suitable on the beach or the hot tailgating temperatures of September. Combining Ginger Beer (which happens to be non-alcoholic) and Dark Rum (quite alcoholic) it provides a breezier and less sweet alternative to the average sorority girl’s Rum and Coke. The purist will insist on Gosling’s Black Seal Rum, whereas I decided to Release the Kraken Rum since I had it around. From what I can tell, people are as territorial about Ginger Beer as they are barbecue. I would suggest something, but really you’re going to end up with whatever you can find at your local high end grocery or liquor store.

Dark and Stormy

2 oz Dark Rum
4 oz Ginger Beer

Add rum and ginger beer to ice filled glass and stir. Garnish with lime. Talk like a pirate.