Friday Night Flavor

Locals’ Tailgate Recipes

When it comes to Friday Night Lights, gathering friends and family for a tailgate is half the fun. Whether you’re cheering on your alma mater or supporting your child from the sidelines, great food is part of the tradition. Here, eight locals share their favorite Friday night flavors and prove that good company and delicious bites are an unbeatable combination.

PHOTOGRAPHY BY RICH SMITH

Austin & Olivia Nolan’s
Shrimp Jalapeño Poppers

shrimp jalapeno poppers

“Nothing says fall in the South quite like a Saturday tailgate with good friends and a platter of bacon-wrapped jalapeño poppers. On annual trips to Knoxville, tailgating in Circle Park and Fraternity Row before Tennessee football games, these poppers have become a game-day tradition. They’re easy to prepare ahead of time, travel well, and disappear almost as quickly as they’re served. Whether you’re making the walk down Volunteer Boulevard for the Vol Walk or gathering around a big screen for kickoff, these shrimp-stuffed jalapeño poppers deliver the perfect combination of smoky, spicy, creamy, and savory flavors to kick off any tailgate.”
–Austin Nolan

Austin and Olivia Nolan

Austin & Olivia Nolan

Shrimp Jalapeño Poppers

Print Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

For the ranch:
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 cup sour cream
  • 0.5 oz. fresh dill chopped
  • 0.5 oz. fresh chives chopped
  • 1 bunch fresh parsley chopped
  • 1 Tbsp. fresh lemon juice
  • 1 garlic clove minced
  • Salt and black pepper to taste
For the poppers:
  • 8 oz. cream cheese softened
  • 1 cup shredded sharp cheddar or cheddar-jack cheese
  • 8 oz. raw shrimp peeled, deveined, and finely diced
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 12 slices thin-cut bacon cut in half
  • 12 fresh jalapeños halved length-wise and seeded
  • Barbecue seasoning or your favorite all-purpose seasoning to taste
  • 2 Tbsp. fresh chives, chopped for garnish
  • Ranch dressing, hot honey, or barbecue sauce for serving (optional)

Method
 

For the ranch:
  1. Whisk all ingredients together until smooth. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the poppers:
  1. Let the cream cheese sit at room temperature for 30-60 minutes before preparing the filling.
  2. In a medium mixing bowl, combine the softened cream cheese, shredded cheese, diced raw shrimp, garlic powder, onion powder, and black pepper. Mix until the ingredients are evenly incorporated.
  3. Preheat the oven to 375°. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. This allows the bacon to cook evenly and crisp on all sides.
  4. Slice each jalapeño in half length-wise and remove the seeds and membranes. Disposable latex or nitrile gloves are highly recommended to protect your hands from the jalapeño oils. If gloves are not available, use a small spoon to remove the seeds and membranes.
  5. For the easiest and cleanest assembly, transfer the filling to a piping bag or a gallon-size zip-top bag with one bottom corner cut off. Pipe the
  6. filling evenly into each jalapeño half. Alternatively, spoon the filling into each pepper.
  7. Wrap each stuffed jalapeño with one half-slice of thin-cut bacon. Secure with a toothpick if necessary.
  8. Lightly season the bacon with your favorite barbecue seasoning.
  9. Arrange the poppers on the prepared wire rack and bake for 20-25 minutes, or until the bacon is browned and crisp, the shrimp reaches an internal temperature of 145°, and the filling is hot and bubbly.
  10. Broil for the final 2-3 minutes to crisp the bacon further, watching carefully to prevent burning.
  11. Allow the poppers to cool for about 5 minutes before transferring them to a serving platter.
  12. Sprinkle with chopped fresh chives and serve warm with ranch dressing, hot honey, or barbecue sauce.
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Amanda & Jeff Baugh’s
Cheese Dip

Cheese dip in crockpot

Photo by Kristina Armstrong

“The recipe originated back in 2005 in a church parking lot where we met all of our current tailgate crew at Alabama. Twenty-one years later, we are still tailgating harder than the opposing team plays. This recipe has traveled with us to many SEC stadiums, a few Natty’s, and several of the CF playoff games. It’s a game-day comfort food, easy to prep at home or in a hotel room, feeds a lot of people, can be a topping to someone else’s dish, and we are superstitious about not making it. It’s simply a sausage cheese dip, but we have found it’s a conversation starter with all the newcomers to our tailgate. It’s fun to travel to an away stadium and search for our friends who have tailgated with us either at Alabama, Boyd-Buchanan, or Tennessee Tech and see a crockpot with our recipe in it. We may lose a game every now and then, but we have never lost a tailgate. Roll Tide, Go Bucs, and Wings Up.”
–Amanda Baugh

Photo by Kristina Armstrong

 

scooping cheese dip

Photo by Kristina Armstrong

Amanda & Jeff Baugh

Cheese Dip

Print Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 16 oz Tennessee Pride Mild Country Sausage roll
  • 16 oz Tennessee Pride Hot Country Sausage roll
  • 2 16 oz. blocks Velveeta Original Cheese
  • 2 10 oz cans Rotel Diced Tomatoes & Green Chilies Mild
  • 2 10 oz cans Rotel Diced Tomatoes & Green Chilies Hot
  • 2-3 bags Tostitos Scoops

Method
 

  1. Preparation needs to be done by 8 a.m. on game day for a 3 p.m. or later game. If you have a noon kickoff, the prep work could be done the night before (on low the night before then on high first thing game-day morning.) Don’t forget to always practice safe slow cooking, and use a crock-pot liner.
  2. Using a nonstick pan on medium heat, smash the sausage into small, crumbled pieces. Cook sausage until done, stirring often. Drain grease and place the sausage into an 8-quart slow cooker.
  3. Cut both Velveeta cheese blocks into small 1- to 2-inch cubes and place into the slow cooker.
  4. Pour in the cans of Rotel (depending on your taste buds, the flavor of Rotel is up to you).
  5. Let all items sit, and stir off and on as the morning progresses. By 11 a.m. the cheese dip should be ready to eat.
  6. Set on medium once the cheese liquefies.
  7. Serve with chips.

 

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Ashley & Brendan Stinson’s
Pulled Pork Sliders with Homemade Slaw

“When both of our older children landed at our alma mater, we knew we wanted tailgating to become more than just something we did before kickoff. We wanted it to become a family tradition. Around here, game day actually starts on Friday when we roll into town, fire up the smoker, and let the pork cook low and slow while we get everything ready for the weekend ahead. Our goal was simple: create a menu that could feed an entire fraternity … literally! These pulled pork sliders topped with our creamy jalapeño-cumin slaw have become our game-day staple. They’re hearty, packed with flavor, and the perfect grab-and-go meal for the kids who stop by our tailgate each week. We’ve always believed the best memories are made around good food. We wanted our tailgate to be a place where anyone felt welcome, could grab a plate, stay awhile, and leave with a full stomach before heading into Jordan-Hare to cheer on the Tigers. The grocery runs, the overnight smoke, and the early Saturday mornings are all worth it when we look around and see college kids laughing, eating, and making memories together. That’s what Auburn – and tailgating – is all about.”
–Ashley Stinson

Ashley & Brandon Stinson

Pulled Pork Sliders with Homemade Slaw

Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the dry rub:
  • 1 Tbsp. ground cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. paprika
  • ½ cup brown sugar
For the pulled pork:
  • 2 qts. cold water
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 3 Tbsp. dry rub
  • 2 bay leaves
  • Boston butt
  • Hawaiian rolls
For the creamy jalapeño-cumin slaw:
  • ½ cup mayonnaise
  • 2 Tbsp. sour cream or plain Greek yogurt
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh lime juice
  • 1 tsp. honey
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1-2 jalapeños seeded and finely diced (leave seeds in if you like more heat)
  • ¼ cup fresh cilantro chopped
  • 2 green onions thinly sliced
  • 1 14 oz. bag coleslaw mix

Method
 

  1. Combine all dry rub ingredients and set aside.
  2. In a large container, combine the cold water, salt, brown sugar, 3 tablespoons of the dry rub, and bay leaves. Stir until the salt and sugar dissolve. Submerge the Boston butt completely in the brine, cover, and refrigerate overnight.
  3. Remove the pork from the brine and pat it completely dry with paper towels.
  4. Generously coat every surface with the remaining dry rub, making sure to work the seasoning into every crease and fold.
  5. Preheat your smoker to 225°.
  6. Place a pan of water on the bottom rack of the smoker to help maintain moisture throughout the cook.
  7. Place the Boston butt on the smoker and cook for approximately 1.5-2 hours per pound, or until the internal temperature reaches 195-205° and the meat is fork tender.
  8. Remove from the smoker, wrap loosely in foil if desired, and let the pork rest for at least 30-60 minutes before pulling.
  9. For the slaw, in a large bowl, whisk together the mayonnaise, sour cream, vinegar, lime juice, honey, cumin, garlic powder, salt, and pepper.
  10. Stir in the jalapeños, cilantro, and green onions.
  11. Add the coleslaw mix and toss until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
  12. Shred the pork and serve on rolls with jalapeño-cumin slaw, your favorite barbecue sauce, or enjoy it on its own.
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Jake Carmichael & Adrienne Ross’
Pork Belly Street Corn Tostada

Jake Carmichael and Adrienne Ross

“This dish was inspired by trying to upscale a tailgate and change the vibe for a football team and a fan base that had felt the gut punch of Nick Saban for years. While the dish was a huge hit, so was the game as the Vols slayed the Crimson Tide for the first time in what felt like ages to some. Ever since then, once a year, this dish comes out in Knoxville amongst a bunch of friends and sometimes some foes. We look forward to bringing it back this year again, on the third Saturday in October, and I hope you enjoy it with your fellow comrades as I do with mine.”
–Jake Carmichael

Pork Belly Street Corn Tostadas

 

Pork Belly Tostada

Jake Carmichael and Adrienne Ross

Pork Belly Street Corn Tostada

Print Recipe
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 slab pork belly remove top skin
  • Seasonings of choice
  • 5 corn cobs with husks
  • 1 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • Sprinkle of tajin
  • Peanut oil for frying
  • 1 package corn tortillas or tostadas if you don’t want homemade
  • Cilantro chopped to taste
  • 1 wheel cojita cheese chopped to taste
  • Pickled onions to taste
  • Limes to taste

Method
 

  1. Smoke pork belly slab until the internal temperature reaches 195°. (I cook on a Big Green Egg and smoke it at 300° for approximately 3.5 hours).
  2. Season to taste – I prefer a blend of salt, garlic, and heavy on the black pepper (this helps create more bark on the top).
  3. Once the pork belly has finished smoking, it’s time to grill your corn.
  4. Soak corn husks in water for 30 minutes. Grill corn with husk on at 400° for 25 minutes. Remove husk and sear corn on the flame to get a nice color.
  5. Cut corn off of the cob into a large mixing bowl.
  6. Mix in mayonnaise and sour cream. Sprinkle in tajin.
  7. Mix all ingredients together until corn is fully coated.
  8. In a frying pan, pour some peanut oil and bring to boil.
  9. Drop in a corn tortilla and lightly fry until golden brown. (If you want to skip this step you can use store-bought tostadas.)
  10. Once your tortilla is out of the fryer, place it on a plate. Top tortilla with corn.
  11. Slice pork belly long ways, then slice into smaller pieces.
  12. I like three pieces of pork belly on top of the corn.
  13. Top with chopped cilantro, chopped cojita cheese, and pickled onions.
  14. Add a squeeze of lime to finish.
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Mike Costa’s
Tailgate Sandwich

Tailgate Sandwcih

“I’ve been making this for our Tennessee tailgate parties for more than two decades. While the team wasn’t always good during those years, the sandwich always was. It is easy to transport to the games and always a hit with the crowd. There is nothing like hearing someone announce, ‘the Tailgate Sandwich is here,’ and watching it disappear.”
–Mike Costa

Mike costa

Mike Costa

Tailgate Sandwich

Print Recipe
Ingredients Method

Ingredients
  

For the pesto:
  • 2-4 oz. basil leaves
  • 3-4 cloves garlic roughly chopped
  • Pine nuts or nuts of choice pistachios work well or even unsalted peanuts
  • 3 oz. Parmesan cheese cut into chunks
  • Salt and black pepper to taste
  • Splash of lemon juice
  • ½-1 cup extra virgin olive oil eye the amount of oil for proper consistency
For the tailgate sandwich:
  • 8 oz. crusty baguette
  • 8-10 oz. Brie cheese
  • Basil pesto to taste
  • 1 lb. deli turkey

Method
 

For the pesto
  1. In a food processor or blender, add the basil leaves, garlic chunks, nuts, Parmesan cheese, salt, pepper, and lemon juice. Cover with half of the olive oil. Blend until it reaches a smooth consistency, adding more olive oil if needed (time varies; you have to do this by eye). It should be a vibrant green and coat the back of a spoon.
For the sandwich
  1. Slice the baguette lengthwise and remove some of the bread filling to create a well on each side.
  2. Remove the rind as best you can from the Brie. Cut into small chunks and place in a microwave-safe bowl, microwaving until the Brie melts and is stirrable (60-90 seconds).
  3. Liberally coat one side of the baguette with the melted Brie, while liberally coating the opposite side with pesto.
  4. Distribute the sliced turkey across the length of the baguette.
  5. Wrap the Tailgate Sandwich tightly in a layer or two of plastic wrap.
  6. Add a layer of aluminum foil over the plastic wrap. It is important to wrap it tightly and refrigerate it for at least four hours. I prefer overnight.
  7. In the morning, unwrap the Tailgate Sandwich, slice into two-inch segments (depends on the size of your tailgate crowd).
  8. Serve, and enjoy.
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Patricia & Charlie Dingus’
Lemon-Pepper Masala Wings

Patricia and Charlie Dingus

Photo by Kristina Armstrong

“We recently found the idea in a cookbook and wanted to incorporate some family flair to the new recipe. We have enjoyed these particular wings as an interesting way to change up our traditional favorite lemon pepper flavor, and we hope you enjoy them on your game day!”
–Patricia Dingus

Lemon Pepper Marsala Wings

Photo by Kristina Armstrong

Patricia & Charlie Dingus

Lemon-Pepper Marsala Wings

Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 qt. buttermilk
  • ½ Tbsp.+ 4½ tsp. salt divided
  • 1 tsp. black pepper
  • 1½-2½ lb. whole chicken wings or 6-8 drums and flats
  • ½ cup all-purpose flour
  • ½ cup corn or potato starch
  • ⅛ tsp. fenugreek optional
  • ⅛ tsp. cumin powder
  • ½ tsp. baking powder
  • 1 tsp. oregano
  • ⅛ tsp. turmeric
  • ⅛ tsp. garam masala
  • 2 Tbsp. granulated or light brown sugar
  • 2 large lemons
  • ½-¾ cup unsalted butter
  • 3 cups Crisco shortening or vegetable oil for frying

Method
 

  1. Combine buttermilk, 4 teaspoons salt, and pepper to make a brine.
  2. Add chicken and let sit for desired time (30 minutes to 24 hours).
  3. For the dredge, mix flour, starch, fenugreek, cumin, baking powder, and 1/2 table- spoon of salt, and then separate into two bowls.
  4. For the sauce, mix oregano, turmeric, garam masala, sugar, half a teaspoon of salt, and set aside.
  5. Zest the lemons and set aside the zest for later.
  6. Squeeze lemons into small saucepan.
  7. Bring to boil, then add butter and melt. Once simmering, turn down the heat and then add in the curry/sugar powder (reserving 4-5 tablespoons for topping later).
  8. Let simmer until it sticks to the back of a spoon.
  9. Heat shortening or oil in a Dutch oven until frying temperature is about 325°.
  10. Transfer chicken wings from brine to dredge in the first bowl. Let dry and then dip back in brine and dredge again in the second bowl.
  11. Transfer to frying oil, minimizing moving chicken around while frying by basting exposed chicken with hot oil (I do this by using a large spoon).
  12. Cook until internal temp is 165° and transfer cooked chicken to a drying or proofing rack.
  13. Once cool, transfer chicken and lemon butter sauce together into a large mixing bowl and toss until chicken is fully coated.
  14. Add the reserved curry/sugar powder as additional topping and garnish with lemon zest.
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Sandy Adams’
Easy Tortellini Sausage Stew

Sprinkling parmesan cheese

“This easy, hearty stew has been a crowd-pleaser every time!  Whether tailgating or hosting a football game watch party in your home, this stew is a great choice for any casual event where grazing is the preferred method of eating.  Preparation is easy, and it is kept warm and delicious until the last bite. Be willing and prepared to share the recipe!”
–Sandy Adams

Sandy Adams holding her dish

 

Scooping Easy tortellini sausage stew into bowl

Sandy Adams

Easy Tortellini Sausage Stew

Print Recipe
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 Ib. mild Italian sausage crumbled
  • 2 28 oz. cans crushed tomatoes
  • 2 cloves garlic minced
  • 2 packages frozen bell peppers with onions
  • 10-12 oz. frozen Italian green beans
  • 2 Tbsp. Italian seasoning
  • ½ tsp. fresh ground black pepper
  • ½ tsp. crushed red pepper
  • Salt to taste
  • 8-9 oz. shelf-stable or refrigerated cheese-filled tortellini
  • Parmesan cheese freshly grated for serving
  • Bread for serving

Method
 

  1. Spread the crumbled sausage into the bottom of a 6-quart slow cooker.
  2. Add all other ingredients, except the tortellini. Stir well.
  3. Set slow cooker on low for 6 hours.
  4. Add in the tortellini for the last hour of slow cooking.
  5. Serve with freshly grated Parmesan cheese and warm, crusty bread.

Notes

To make this recipe vegetarian and/or gluten free, simply use vegan or vegetarian sausage and gluten-free vegetarian tortellini.
Adapt for tailgating using a vehicular power cable for your slow cooker.
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Houston & Emily McLain’s
Italian Deli Sliders

italian deli sliders

“Tailgating in the Grove at Ole Miss, where we met, is serious business. You need something delicious, but you also need something consistent – a dish you know the crowd will love before you even unwrap it. For years, we brought a simplified ham and cheese version with poppyseeds on the bun, and it never disappointed. After experimenting, we found the Italian slider variation is the bigger hit every time. Savory, sweet, and with just a little heat, these disappear fast. We hope you enjoy them as much as we do!”
–Houston McLain

Houston and Emily McLain

Houston & Emily McLain

Italian Deli Sliders

Print Recipe
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For the garlic butter:
  • 1-2 cloves garlic finely chopped
  • ½ Tbsp. parsley chopped
  • ¼ cup butter, cut into cubes (room temperature)
For the salad mix:
  • 5 oz. shredded lettuce
  • ½ red onion finely chopped
  • 2 small jalapeños, finely chopped (optional: keep the seeds for a little more kick)
  • 15 slices spicy dill pickles chopped
  • For the dressing:
  • ½ tsp. Italian seasoning
  • Pinch of salt
  • Pinch of black pepper
  • Drizzle of olive oil
  • ½ Tbsp. white balsamic vinegar
  • 2 Tbsp. mayonnaise
For the sliders:
  • 1 package 12-count Hawaiian butter rolls or slider buns cut in half
  • Mayonnaise to taste
  • 6 slices prosciutto
  • 8 slices sopressata
  • 8 slices calabrese
  • 6-8 slices provolone cheese

Method
 

  1. Preheat oven to 400°.
For the garlic butter
  1. Place the chopped garlic and parsley in a small bowl and mix.
  2. Add the cubes of butter and mix to combine.
For the salad mix
  1. In a medium-sized bowl, add the lettuce, onion, jalapeños, and pickles, and then mix.
  2. Add all the dressing ingredients into the bowl and stir to combine.
  3. Set aside.
For the sliders
  1. Place the bottom buns on a sheet pan and liberally coat the cut end with mayonnaise.
  2. Place in the oven to toast for 5 minutes or until golden brown.
  3. While the buns are toasting, place the meat in a large nonstick skillet on medium-low. (I use the Marketside Charcuterie Meat Trio Tray.) Stirring occasionally, heat for 3-5 minutes until warmed through.
  4. Place the provolone slices on the bottom buns, overlapping one another. Place back into the oven for
  5. 1-2 minutes or until the cheese starts to melt.
  6. Next, layer the meat evenly over the cheese.
  7. Add the top buns over the meat and spread the garlic butter mixture on top of the buns. (If you need to throw the butter in the microwave to get it “spreadable,” go for it.)
  8. Place back into the oven until the butter melts and the buns are golden brown, approximately 4 minutes.
  9. Carefully remove the top buns (they will be hot).
  10. Drain any excess liquid from the salad mixture, and evenly spoon over the meat.
  11. Close the sliders with the top buns and slice to separate.
  12. Serve and enjoy.
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