Southern Tailgating: A Feast of Football, Friends, and Flavor

As the dog days of summer fade and a crispness (mercifully!) enters the air, a familiar excitement electrifies the South. College football season is upon us once more, ushering in traditions that are as deeply rooted as Thomasville’s ancient live oak trees. Beyond the roar of the stadium, beyond the fierce rivalries and the thrilling plays, lies the heart of the experience: Tailgating. It's a place where communities gather, friends reunite, and strangers become family under the shared banner of team spirit, all united by a bounty of creative food

Team colors blanket parking lots, punctuated by the fragrant plumes of barbecue smoke rising into the late summer sky. The air hums with laughter, shouts of encouragement, and a nearby drum is being played. Old friends greet each other with hearty hugs and shared memories of past victories and humorous mishaps. New faces are welcomed by open arms and overflowing plates.

The food spread is a testament to Southern hospitality. A smoker releases its magic, transforming succulent cuts of pork into pulled pork sandwiches piled high with sides of creamy coleslaw. A massive pot of Brunswick stew, simmering low for hours, fills the air with its rich, savory aroma, a comforting embrace. Perhaps a robust shrimp and sausage gumbo stands ready to ignite the palate.

Beyond the savory, the sweetness of the season shines through with desserts like Peach Cobbler, Coconut Cake or Banana Pudding, proving that the tailgate experience can be a showcase of confectionary creativity.

Tailgating isn't just about food – it's about moments that weave the fabric of enduring friendships, proving that some traditions are simply too delicious to break. Like Brunswick Stew.

Jim Sanders Newton County Brunswick Stew

Ingredients

Meats:

1 lb smoked pulled pork

1 lb shredded chicken (rotisserie works well)

Corn:

2 (15 oz) cans shoe-peg white corn, undrained

1 (15 oz) can cream-style corn

Aromatics & seasoning:

1 medium yellow onion, chopped

2 cloves garlic, minced

4 tbsp unsalted butter

1/2 cup BBQ sauce (your favorite, ideally a tangy or smoky kind)

1 tbsp Worcestershire sauce

1 tsp apple cider vinegar

1/2 tsp cayenne pepper (or to taste)

Salt and black pepper to taste

Instructions

Sauté aromatics: Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5–7 minutes, or until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.

Combine ingredients: Stir in both cans of shoe-peg corn (do not drain), the cream-style corn, BBQ sauce, Worcestershire sauce, and apple cider vinegar. Mix well to combine all ingredients.

Add meats and simmer: Stir in the smoked pulled pork and shredded chicken. Add the cayenne pepper, and season with salt and black pepper to your taste. Bring the stew to a boil over medium heat.

Thicken and meld: Once boiling, reduce the heat to a low simmer. Allow the stew to cook for at least 30 minutes, stirring occasionally. This simmering time allows the flavors to meld and the starches in the creamed corn to thicken the stew to a satisfying consistency. If you desire a thicker stew, you can simmer it for longer.

Serve: Ladle the hot stew into bowls and serve with saltine crackers, cornbread, or biscuits.

Note: For a smokier flavor, consider using liquid smoke or a smoky BBQ sauce. The use of shoe-peg corn, a type of white sweet corn with smaller kernels, offers a delicate sweetness and texture that distinguishes it from regular corn.