Football & Tailgating: The Great American Pasttime

Chris's handcrafted storage cart. It's got everything a great tailgate needs: a big cooler, a grill and a spacious bar.

When you see the crowds, hear the music playing, and smell the food cooking, you know you are at the heart of Georgia tailgating. This is also when you know you are truly part of some larger network of Bulldog fans...Rose Tahash

At tailgates around the country, old friends reconnect from different cities and different careers to join together and celebrate the beauty that is college football. Every school has its favorite traditions, but the cheers and colors could never replace the love and loyalty it receives from it's adoring fans.

This fall, Adam invited me to join him at two University of Georgia football games, and more importantly, two very rowdy Georgia Bulldog tailgates. Tailgating is one of my favorite fall activites. Who can argue with giant coolers full of beer, grills hissing with the sounds of searing hotdogs and hamburgers, and football fans chanting and yelling their school spirit cheers? There's not another place in the world where more enthusiastic and passionate people are found than at a tailgate before before the big game.

For a truly successful tailagte, there is a structure everyone must follow, and everyone must have a job. There is always a grillmaster, a couple of snack makers, a baker, a couple of beverage organizers, and an entertainment guru. Without these loyal members of the tailgating team, the afternoon would fall apart before the referee's first whistle sounds.

Food has always had a special place in the heart of tailgaters. One cannot belt out a very loud "Go Dawgs" without a belly full of meaty hamburgers, juicy hotdogs, and chips and dip galore. And just so you know, a little alchol to wash it all down makes for a very carefree fall afternoon.

Although my loyalty lies with the Auburn Tigers, I'm not above spending all day wearing red and black, drinking way too much beer, and feeling the excitement and adoration from Adam and his friends as they cheer on their beloved bulldogs. For my contribution to the tailgate, I gave myself two duties, snack girl and cookie decorator. For the cookies, I took a shortcut (please don't tell my mother; she'd be most disappointed). I used store bought sugar cookie dough and iced them with a homemade icing made from confectioners sugar and milk. Just to add a little UGA spirit, I piped a red or black G on each cookie. The chips and dip had to be upped a notch to make up for the slacker cookies. Mexican Caviar was just the thing. Red from the tomatoes and black from the olives...a definite Bulldog delicacy.

Mexican Caviar
From the kitchen of Lucy Weigle

2-4 oz. cans chopped black olives, drained
1-4 oz. can chopped green chilies, drained
3 tbs. vegetable oil
2 tbs. red wine vinegar
1 green onion, chopped
3/4 can chopped tomatoes, drained
1/4 tsp. garlic powder, or to taste
Salt to taste
1/8 tsp. Tabasco, or to taste

Combine all ingredients. Serve with tortilla chips.