Tailgating in the South

Tasty Treats for Tailgating

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Photography by Lindsay Gifford

Tailgating in the South is nothing short of an art. Walk through any southern stadium parking area on game day and you’re sure to see anything and everything from custom grills to white tablecloths and sterling silver candelabras. What you may not recognize, however, are the long traditions behind each and every group’s tailgate. Some have had the same parking space for decades, passed down through generations of families. Others have tried-and-true game day recipes. For instance, I’ve never been to a South Carolina game without Bob and Janet Keen’s Lil’ Smokies pig-n-the-blankets. It just wouldn’t be the same.

Whether your team is pre-season ranked or not, you can always have a winning tailgate party. Here are a few fan favorites to get you started:

Mini-Pig in the Blankets with a Gourmet Twist (pictured above)
Recipe by Lindsay Gifford, Gamecock fan

Little Smokies sausage
1 package Pillsbury crescent rolls
Parmesan cheese
Garlic salt

Honey Mustard:
1/2 cup Mayonnaise
1/4 cup Honey
1 Tbsp. Grey Poupon mustard

Mix all honey mustard ingredients together. Cover and chill. Preheat oven to 350°F. Unroll crescent rolls without tearing. Split dough at tear marks in four sections leaving two triangles together for each. Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips. Leaving strips together, spread honey mustard mixture in a thin layer. Tear strips apart and roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil. Sprinkle each pig with parmesan and garlic salt. Bake for 10-12 minutes or until light brown.

Tailgating 3 0814Pizza Dip
Recipe by Meredith Malphrus, a neutral fan in a house-divided & Courtney Enright, Gamecock fan.
Serving dish from Palmetto Moon, Bluffton.

1 envelope Lipton Recipe Secrets Savory Herb with Garlic soup mix
1 (16 oz.) container Sour cream
1 (8 oz.) container Ricotta cheese
1 cup shredded Mozzarella cheese
¼ cup chopped Pepperoni (optional)
1 loaf Italian or French bread, sliced

Preheat oven to 350°F. In shallow 1-quart casserole dish, combine soup mix, sour cream, ricotta cheese, ¾ cup mozzarella cheese and pepperoni. Sprinkle top with remaining ¼ cup mozzarella cheese. Bake uncovered 30 minutes or until heated through.
Serve with bread.







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Buffalo Chicken Dip
Recipe by Jessica Caruso, Gamecock fan.
Serving dish from Palmetto Moon, Bluffton.

8 oz. block Cream cheese, softened
½ cup Buffalo wing sauce (like Frank’s)
½ cup Bleu cheese or ranch dressing
2 cups Shredded cooked chicken (canned is fine)
½ cup Shredded cheese (mozzarella or cheddar)

Preheat oven to 350°F. Combine all ingredients in a 1-quart baking dish.
Bake 20 minutes or until mixture is heated through; stir.
Serve with crackers, bread, pita chips and/or vegetables.






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Virgil Kaine Old Fashioned Cocktail
Recipe by Beth Bouknight, Clemson fan.  Serving: 1 cocktail

2.5 oz Virgil Kaine Ginger-infused Bourbon
3 drops of Bitters
splash of Ginger ale
1 Orange slice
2 Cherries

Muttle orange slice and one cherry in the bottom of the glass. Add 3 drops of bitters and Virgil Kaine Ginger-infused Bourbon. Top off with ginger ale and garnish with a cherry. Enjoy!







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Ham Delights
Recipe by Elizabeth Millen, Gamecock fan
Serving dish from Gifted, Village at Wexford.

2 packages small Tea rolls (Sunbeam dinner rolls 24-pk)
8 oz. Thinly sliced ham
6 oz. Thinly sliced Swiss cheese
1 stick Butter, melted
1½ tsp. Poppy seed
½ tsp. Worcestershire sauce
1½ Tbsp. Yellow mustard
1 Tbsp. Minced onion

Slice rolls lengthwise though center. Layer ham and cheese between layers of bread. Replace rolls in foil tray. Mix remaining ingredients and pour over rolls. Leave uncovered until butter sets. Bake for 15 minutes at 350°F. Rolls can be refrigerated for 24 hours or frozen until ready for baking.