Started By
Message
re: "Big 6" tailgating by food production...
Posted on 8/2/19 at 12:26 pm to Carolina_Girl
Posted on 8/2/19 at 12:26 pm to Carolina_Girl
quote:
Fighting words.
SC don't know sht about Que. Only decent palette in that state is that Hogs for the Cause baw.
0
Posted on 8/2/19 at 12:26 pm to YodaWithALightSaber
I want to ammend LSU's offering from a shrimp po boy to
BBQ Shrimp Po Boy and Chargrilled Oysters.
BBQ Shrimp Po Boy and Chargrilled Oysters.
Posted on 8/2/19 at 12:48 pm to Lonnie Utah
quote:
Mustard is mostly vinegar.
yeah....except for na
Posted on 8/2/19 at 12:49 pm to YodaWithALightSaber
I love a steak as much as anyone, but that aint tailgating food.
You want to generally keep things simple to brats, dogs, burgers, wings, tacos, of course BBQ, etc. Easy hand foods because you've usually not seated a table for lunch/dinner.
You want to generally keep things simple to brats, dogs, burgers, wings, tacos, of course BBQ, etc. Easy hand foods because you've usually not seated a table for lunch/dinner.
Posted on 8/2/19 at 1:41 pm to YodaWithALightSaber
I still don’t understand why UGA is getting credit for fried chicken which is common at any southern school’s tailgate
Posted on 8/2/19 at 1:55 pm to Cocotheape
quote:
I still don’t understand why UGA is getting credit for fried chicken which is common at any southern school’s tailgate
Because they have nothing else?
The Scottish "invented" fried chicken. They then imported it to the Carolina's and Virginia.
And while we're at it was German immigrants who came up with both Vinegar and Mustard based BBQ sauces. They were used to eating both with pork. West Indian slaves brought the process of cooking the meat to the states (Barbacoa), and the Germans created the sauces.
This post was edited on 8/2/19 at 1:57 pm
Posted on 8/2/19 at 2:02 pm to Lonnie Utah
quote:
The Scottish "invented" fried chicken
No shite?
I have learned something today.
Posted on 8/2/19 at 2:16 pm to Jobu93
Posted on 8/2/19 at 2:19 pm to Farmer1906
you take the steak and cut it into kabob size and then stick some toothpicks in it. If you couldn't figure this out you need to be the errand boy.
Posted on 8/2/19 at 2:21 pm to Razorback Reverend
Anyone here with some tasty vegan tailgate recipes? I’m all ears.
Posted on 8/2/19 at 2:42 pm to Che Boludo
quote:
Are these popular at LSU tailgating?
late-season basketball and baseball season
quote:
Figured it was out of season.
It is. WTF is un-shelled. Sounds like frozen crap from China.
quote:
And between that and peeling shrimp before a game, especially a hot September game, would leave a lot of fingers smelling like they just came back from junior high prom.
You're missing out
Gumbo, Etoufee, Jambalaya, Sauce piquante, Cochon de lait, Chargrilled oysters, Boiled shrimp, shrimp poboys, grilled/fried gator, redfish court bouillon(coubion) are only a few of the dishes you will see. with the boiled shrimp you can boil, chicken quarters, green beans, sausage, asparagus, and even whole pineapple.
This post was edited on 8/2/19 at 2:44 pm
Posted on 8/2/19 at 2:42 pm to genuineLSUtiger
quote:
Anyone here with some tasty vegan tailgate recipes? I’m all ears.
I remember Mudminnow had a vegetable chili once at mudgate.
Posted on 8/2/19 at 3:20 pm to YodaWithALightSaber
Not a dessert in sight.
Where da frozen, chocolate dipped key lime pie slices at?
Where da frozen, chocolate dipped key lime pie slices at?
Posted on 8/2/19 at 3:36 pm to Cocotheape
quote:
I still don’t understand why UGA is getting credit
Look, I'll be honest. The food at UGA tailgates is mediocre at best. But our women are hot and our bourbon is plentiful. I'll go to Baton Rouge when I want good food and ugly women.
Posted on 8/2/19 at 3:58 pm to viceman
I’ve leaned that southerners simply don’t frick barbecue up. They don’t.
I’m sure there are good bbq places outside the south. But as far as my travels, I don’t eat barbecue and say, “that was horrible.”
I’m sure there are good bbq places outside the south. But as far as my travels, I don’t eat barbecue and say, “that was horrible.”
Posted on 8/2/19 at 3:59 pm to YodaWithALightSaber
quote:
BBQ (Mustard-based)
Not food.
Posted on 8/2/19 at 4:06 pm to Krampus
quote:
Any decent steak you order in Texas probably came from a feed lot in the midwest.
true dat
quote:
I'd argue with you about the brisket, but the fact that you're giving the edge to Missouri because of their cabbage tells me i'd be wasting my time.
texas is king on brisket.
damn, I just agreed with an aggie. first time for everything I guess.
Posted on 8/2/19 at 4:08 pm to WestCoastAg
quote:
quote:(5) Texas A&M: Medium-Rare Steak and (loaded) baked potato. brisket, man
Neither one would be edible if cooked in Texas...
They can do bratwurst and beer and seafood (not like Florida or Louisiana....but who can do seafood like Louisiana) in Texas....but they do not have a clue when it comes to BBQ and Steak....oh they think they do....they're as proud as a cat with a dead mouse on the porch.....and the only thing that perpetuates their child like innocence on the subject is the fact that most folks who know better were raised right and not prone to destroying the fantasies of folks who have such obvious mental issues as a Texan claiming to know anything about BBQ or steak....I don't happen to be counted among those individuals objecting to correcting such an obvious misconception so I am here to unequivocally state that if you are eating BBQ or a steak in the lone star state you are not experiencing anything near the middle of the pack in dining excellence...in fact you are eating beef that is burnt to a crisp, unseasoned and slathered in ketchup....and good luck with that....
Posted on 8/2/19 at 4:13 pm to SaturdayNAthens
quote:
I’ve been tailgating at UGA since I was a small child and I’ve yet to see fried chicken sandwiches. We have fried chicken but I’ve never seen it brought on sandwiches. Vidalia Onion rings? Unless you have a way to heat them up they are horrible cold.Vidalias are great but for a good onion ring it needs to have some bite. Vidalias are sweet not tangy and Vidalia rings would be too bland. Common UGA tailgate food - Fried Chicken preferably from Gainesville Ga the chicken capitol of the world Wild Georgia Boiled Shrimp Coke with bourbon We love playing LSU. Nice people who have the BEST food that they often share. Yum. I’m getting hungry just thinking about it
Vidalia onions have too much sugar in them to make onion rings....the sugar will burn before the batter has a chance to cook properly. I've had good Vidalia onion rings but it takes a lot of talent to cook them right without burning the sugar in them. Cooked vidalias need to be cooked low and slow lest the sugar scorch....anyway they are cooked...
Lots of pulled pork at UGA tailgates...lots of folks in Georgia know a little about smokey pork butts!
Posted on 8/2/19 at 4:16 pm to SaturdayNAthens
quote:
Nope my pop was president of an Atlanta bank.And for your info you might have eaten chicken sandwiches long ago. So what? I always thought that Chic Fila guy invented them, at least that’s what their sign says, but I never have seen them at UGA games. As for fried green tomatoes I love them. My grandmother made the best ones I’ve ever had. And you are right they have to be made with cornmeal. But unless one has a way of cooking and keeping them warm at a tailgate they probably wouldn’t be very good
Green tomatoes have to be battered in cornmeal and corn flour....and have to be served HOT.....they are not good cold. And they should be pan fried and not deep fried to be done properly....but deep frying works in a pinch...
Also gotta have some boiled peanuts at a UGA tailgate...
Page 4 of 5
Popular
Back to top
Follow SECRant for SEC Football News