Tailgating Traditions

Oyster stew and homemade deep fried potato chips

Warm Natty Ice

Empty 3 cans of whole oysters (cheaper) including liquid into large stew pot. Add half a stick of butter. An entire package of small portabella mushrooms. Chopped green onion. Two tablespoons of Mexican Villa Hot Sauce. Few dashes of salt. Lots of pepper.

Allow all of that to simmer in stew pot for about 10 minutes. Don't boil. Just simmer.

Bring down heat to low and add a quart of milk. Allow the stew to slowly heat until the top of the milk become frothy. DO NOT ALLOW MILK TO BOIL. The froth will be an indication that the milk is about ready to boil, which means that the stew is ready.

Turn off heat. Serve. Delicious.

We change the menu up every week depending on who we are playing.
Arkansas - whole hog or pork shoulders
Auburn - lame duck (in honor of the Chiz last year) and deep fried turkey
Tennessee - Smoked pork shoulder and hot smoked sausage
LSU - crawfish and shrimp low country boil, grilled and fried redfish, corndog bites
Florida - gator tail bites
aTm - TexMex fajitas, grilled collie tube steaks
USCe - smoked chicken, hot wings

For most all games we also have burgers and brats/hot dogs

Plenty of Coke and Golden Flake potato chips (a Bama thing for 50 years or so)

And free Tailgate Beer since they sponsor our tailgate

Tailgate Beer

T Rey, that is very impressive! For those of you who don't know, T Rey is one of the hosts/chefs of a big tailgate crew al Alabama.

quote:

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Not even sure what Mizzou would be.

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I am thinking tiger sauce chili (chill as in cold up north) while we figure out a better idea.

Tiger Sauce

I'm not going to help you figure out what to serve that mimics tigers! But, you know Missouri is known for its pulled pork and its ribs. And pork steaks. Missouri is a big pork state.

Yeah, T Rey and his crew feed 300+ people a week at their tailgates. It's a production, so I've heard, involving an outdoor kitchen, 3 big screen TVs, and live music. I'm planning to check this out.

Oyster Dressing. Recipe from Angelo the Tiger

Ingredients:
2 onions
4 stalks celery
4-5 garlic toes
1 bell pepper
2 pints oysters
a bit of fresh parsley

1/2 loaf of STALE french bread
Parmesan cheese
Italian bread crumbs

1 tblsspoon veg oil
2 tblespoonn butter

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Directions:

First:
mix
1 tblsspoon veg oil
2 tblespoonn butter
with onions - celery - garlic - bell pepper - parsley
Mix together until soft

Then add oysters - cut em in half

Cook that mix on a stove top for around 10 minutes

Then soak the stale french bread in your oyster water -- add a bit of water if you're lacking oyster juice. Then squeeze, break up the soaked bread (you want to squeeze most of the water out of the bread)

Put the bread into the seasoning and oysters in a pot on your stove top -- cook for another 10 minutes.

Then pour all into a casserole dish.
Top with Italian bread crumbs - parmesan cheese (not too much) and dot with butter.

Bake in the oven for around 30 mins at 325 degrees. Keep an eye on it so that you don't burn the surface.

Enjoy

T Rey, are y'all doing a pig roast this year for the Arkansas game?

And now you have to give us a recipe too.