I'm guessing the barbecue runs the full sunbelt gamut ( pulled pork to Texas brisket and everything in between ).

Wild Duck and Tasso Gumbo

Our grilled pork chops tend to bring people out of the woodwork along with the Gumbo. We always feed 50 plus and usually around 100 for homecoming.


I think I'll have a beer.

(07-10-2014 10:08 PM)DoubleAggie Wrote:  I'm guessing the barbecue runs the full sunbelt gamut ( pulled pork to Texas brisket and everything in between ).

They're leaving out the most important info on here....

(07-11-2014 09:28 AM)Fanof49ASU Wrote:  

(07-10-2014 10:08 PM)DoubleAggie Wrote:  I'm guessing the barbecue runs the full sunbelt gamut ( pulled pork to Texas brisket and everything in between ).

They're leaving out the most important info on here....

We have a full bar.


I think I'll have a beer.

We keep it pretty simple because there are a lot of kids in our group so the standard burgers and brats. We mix it up and do jalapeno chicken (a jalapeno with a chicken breat and bacon wrapped around it), red beans and rice, kielbasa and my wife's homemade salsa.

I've had a taste of Appy State tailgating at Paulson Stadium. Fresh road kill collected on the way down from Boone to Statesboro. The trick SuperApp said was to skin & submerse the carcass in 190 moon shine to both marinade & keep the meat from going septic. He also said that the best way to cook armadillo is in the shell low and slow. After cooking you can take an ice cream scoop and scoop the meat off the inner shell. He said he tried boiling dillos in the shell like a poor man's lobster but he prefers is smoked.

We keep it simple a lot, but when it gets cold we break out my wife's signature potato soup. Hearty and meaty with bacon and ham.

I've always wanted to steam or grill on the 1/2 shell some Atlantic oysters for our games late in the season. My tailgate status is still pretty weak though, we usually buy food prior to the game or go out to eat.

During my sophomore year, my roommates and some other friends went in on a whole pig and rented a big smoker for the homecoming game.

10 years later, most of us are gone, but me, a few of the originals, and a whole slew of new tailgating friends still smokes about at 120-pound pig for either homecoming or the 'Blue Out' each year.

(07-11-2014 10:07 AM)GSUsTALON Wrote:  I've had a taste of Appy State tailgating at Paulson Stadium. Fresh road kill collected on the way down from Boone to Statesboro. The trick SuperApp said was to skin & submerse the carcass in 190 moon shine to both marinade & keep the meat from going septic. He also said that the best way to cook armadillo is in the shell low and slow. After cooking you can take an ice cream scoop and scoop the meat off the inner shell. He said he tried boiling dillos in the shell like a poor man's lobster but he prefers is smoked.

It went well with your gnat stew and whatever that thing was you pulled out of beautiful Eagle Creek.

Hamburgers, hot dogs, beer, and cornhole. The tailgate is not strong with this one, but we has fun though.

First few games..... Chicken Quarters, Bacon-wrapped chicken tenders, Pork Sausage, Hamburgers, Hot Dogs. All with my very own BBQ Sauce recipe.


Last few games..... Chicken and Andouille Gumbo.


I have a fairly large spread reserved about 50 yards from the Main Gate, and my wife really has no clue on just how much money I spend on my Tailgating Crew every year....THANK GOD.

The lack of a true trailer pit smoker means that brisket is off the table most of the time. The simple grill means Fajitas, jalapeno poppers, and armadillo eggs (cheese stuffed jalapenos wrapped in sausage)

(07-11-2014 09:33 AM)Hemi Man Wrote:  

(07-11-2014 09:28 AM)Fanof49ASU Wrote:  

(07-10-2014 10:08 PM)DoubleAggie Wrote:  I'm guessing the barbecue runs the full sunbelt gamut ( pulled pork to Texas brisket and everything in between ).

They're leaving out the most important info on here....

We have a full bar.


I think I'll have a beer.

Of course you have drinks.....but that's not the important info!
"Where do you tailgate!"

I try and mix it up weekly with some sort of meat and veggies. Enough to feed whomever might come by. I've done kabobs, pork tenderloin, sometimes just keep it simple with burgers and dogs.

I'd say the best is homecoming though. Usually do a few rib-eyes, grilled portabella, grilled asparagus, and some twice baked potatoes.

Always a full cooler of PBR.

(07-11-2014 03:25 PM)Fanof49ASU Wrote:  

(07-11-2014 09:33 AM)Hemi Man Wrote:  

(07-11-2014 09:28 AM)Fanof49ASU Wrote:  

(07-10-2014 10:08 PM)DoubleAggie Wrote:  I'm guessing the barbecue runs the full sunbelt gamut ( pulled pork to Texas brisket and everything in between ).

They're leaving out the most important info on here....

We have a full bar.


I think I'll have a beer.

Of course you have drinks.....but that's not the important info!
"Where do you tailgate!"

Directly across from the stadium. A 20 yard walk to the stadium.


I think I'll have a beer.

(07-11-2014 01:12 PM)AppinVA Wrote:  

(07-11-2014 10:07 AM)GSUsTALON Wrote:  I've had a taste of Appy State tailgating at Paulson Stadium. Fresh road kill collected on the way down from Boone to Statesboro. The trick SuperApp said was to skin & submerse the carcass in 190 moon shine to both marinade & keep the meat from going septic. He also said that the best way to cook armadillo is in the shell low and slow. After cooking you can take an ice cream scoop and scoop the meat off the inner shell. He said he tried boiling dillos in the shell like a poor man's lobster but he prefers is smoked.

It went well with your gnat stew and whatever that thing was you pulled out of beautiful Eagle Creek.

probably a 5 legged turtle!

We buy a side of beef from a local farmer each year for tailgating - I mean football - season. We do steak fajitas, grilled london broil sandwiches, and the usual burgers. We'll mix it up a bit with buffalo chicken dip or a low country boil every now and then.

We're in the stadium lot on the row closest to the stadium. Guests who want to talk some good football are welcome!

(07-11-2014 07:44 PM)AppFan82 Wrote:  We buy a side of beef from a local farmer each year for tailgating - I mean football - season. We do steak fajitas, grilled london broil sandwiches, and the usual burgers. We'll mix it up a bit with buffalo chicken dip or a low country boil every now and then.

We're in the stadium lot on the row closest to the stadium. Guests who want to talk some good football are welcome!

If you guys, or anyone else makes it down to Troy this year, we are across the street next to the national guard armory. Come by and visit.


I think I'll have a beer.