Dawgs Visit Tennessee-

Dawgs Visit Tennessee-

It’s River Tailgating: College Football and Mountain Trout

https://www.newsbreak.com/doc-lawrence-1599273/4225819590385-river-tailgating-football-and-southern-food?s=ws_em

Knoxville-A vibrant rivalry unfolds in Knoxville this Saturday, September 13, 2025, as the Georgia Bulldogs (2-0) face the Tennessee Volunteers (2-0) at Neyland Stadium. The atmosphere will be charged not only by the on-field battle but also by the legendary tailgating traditions surrounding the stadium, especially along the Tennessee River.

This Week 3 SEC matchup is highly anticipated, with ESPN's College GameDay making its way to Knoxville to capture the energy.

The air, predicted to be sunny with a high of 83°F, will be filled with the tantalizing aromas of diverse tailgating fare. The Vol Navy tradition, dating back to 1962, will see hundreds of boats docked along the river, transformed into floating tailgate parties. Fans who arrive by road will also gather, creating a festive atmosphere outside the stadium.

This is not just a game; it's a celebration of Southern football culture, where traditions run deep, and the rivalry is seasoned with friendly competition.

Among the many dishes, a few will certainly stand out. Many will be preparing classic Venison Chili, a hearty staple perfect for a game day feast. Others will showcase the area's natural bounty with pan-fried Mountain Trout served alongside creamy Cheese Grits. No tailgate would be complete without some form of wings, and Smoked Chicken Wings are sure to be a popular choice.

In true rivalry spirit, you might even find dishes like spicy pimento cheese spread or Hawaiian roll sliders making an appearance.

Kickoff is scheduled for 3:30 p.m. ET, and the game will be televised on ABC. Whether cheering from the sidelines or enjoying the festive pre-game atmosphere, fans of both teams are set for a memorable day filled with football, food, and the spirited traditions that make college football so special.

Fried Smoky Mountain Trout and Cheese Grits

Ingredients

For the grits:

4 cups water or chicken broth for extra flavor

1 cup quick or stone-ground grits (note: cooking times vary)

1 tsp kosher salt

4 tbsp unsalted butter

1½–2 cups shredded sharp cheddar cheese

½ cup milk or heavy cream

Freshly ground black pepper to taste

For the trout:

4 mountain trout fillets, skin-on and scaled

¼ cup all-purpose flour

¼ cup cornmeal

1 tsp smoked paprika (optional)

1 tsp garlic powder (optional)

1 tsp kosher salt

½ tsp freshly ground black pepper

2 tbsp olive oil

2 tbsp butter

Lemon wedges for serving

Fresh parsley or chives, chopped, for garnish (optional)

Prepare the cheese grits.

In a medium saucepan, bring the water (or broth) and salt to a boil over medium-high heat.

Slowly whisk in the grits to prevent lumps. Reduce the heat to low, cover the pot, and let it simmer.

Cook according to the package directions. Quick grits will take 5–10 minutes, while stone-ground grits can take 20–30 minutes or more. Stir every few minutes to prevent sticking.

Once the grits are thick and cooked through, remove the pot from the heat. Stir in the butter, milk, and shredded cheddar cheese until smooth and creamy. Season with black pepper to taste and keep warm.

Prepare the trout.

Rinse the trout fillets under cold water and pat them completely dry with paper towels to ensure crispy skin.

In a shallow dish, mix the flour, cornmeal, salt, pepper, paprika and garlic powder.

Dredge each trout fillet in the flour mixture, pressing lightly to coat and shaking off any excess.

Fry the trout.

Heat the olive oil and butter in a large cast-iron or nonstick skillet over medium-high heat. The skillet is ready when the butter is melted and just starts to bubble.

Carefully place the trout fillets in the pan, skin-side down. Cook for 3–5 minutes without moving them to get the skin crispy and golden brown. The fish is ready to flip when the skin easily releases from the pan.

Using a thin, wide spatula, carefully flip the fillets and cook for another 3–5 minutes, or until the flesh is opaque and flakes easily with a fork. Be careful not to overcook the delicate fish.

Spoon a generous portion of the creamy cheese grits onto plates.

Place a fried trout fillet on top of the grits, skin-side up.

Garnish with a sprinkle of fresh parsley and a lemon wedge for squeezing over the fish. Serve immediately while hot.