Today we found a couple of nice articles about tailgating experiences at an OSU football game as well as a WSU football game. While both have their own unique aspects there is one thing that should be a constant at all tailgaters. The travel edition of UP-2-U!!! It makes a great game for tailgaters as it comes in a small bag that can be carried and stored anywhere very easily. It is also a great way to pass the time leading up to the game in-between eating great food, conversing with friends, and enjoying some beverages. If you have never experienced a tailgater before a college football game before it is something that you MUST do sometime. To read more about some fans personal experiences at OSU tailgaters check here:
http://www.buildingthedam.com/2010/7/7/1557732/where-i-come-from-your-tailgating

To read more about fans personal experiences at WSU tailgaters check here:
http://www.cougcenter.com/2010/7/7/1557211/where-i-come-from-tailgating

Fun with the food...in between courses, it is UP-2-U

Starting the duck fans young..

Tailgate Dish of the Week…YUM

Pulled pork sandwiches are terrific, especially when served with a barbecue sauce flavored with Jack Daniels whiskey and cola. Plan at least a day ahead to marinate pork loin. The barbecue sauce is made separately and can be used with any meat.

Prep Time :15  Cook Time: 3

• 5 to 6 pounds boneless center cut pork loin or pork shoulder (remove shoulder back fat), sliced in half at its widest
• .
• For the Marinade:
• 4 cups cola, Dr Pepper, black cherry soda, or root beer
• 1 cup Worcestershire sauce
• 2 Tablespoons cider vinegar
• 12 cloves garlic, chopped
• 1 Tablespoon Tabasco sauce
• 2 teaspoons celery salt
• For the Jack and Coke BBQ Sauce:
• 1 cup ketchup
• 2/3 cup cola
• 1/3 cup Jack Daniels Whiskey
• 1/4 cup Hot Sauce
• 2 Tablespoons honey
• 1 Tablespoon soy sauce
• kosher salt, to taste
• 6 kaiser rolls
• Salt and pepper

Preparation:

Combine cola, Worcestershire sauce, cider vinegar,  garlic, Tabasco sauce, and celery salt in a bowl, pan, or pot large enough to hold all the pork. Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.

Preheat the oven to 350 degrees F.

Combine the ketchup, cola, whiskey, hot sauce, honey, soy sauce, and seasoning or salt to make the barbecue sauce.

Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it’s still a bit difficult to shred, return it to the oven for another 15 minutes and try again.

When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw.

Yield: 6 servings

Note: This can also be made with brisket of beef.

Ok, I admit it. I began tailgating for selfish reasons; to still feel like I was a part of my children’s lives when they left for their respective universities.

Yes, I showed up at my first tailgater just because I thought our kids and their friends would come and hang out. I found out immediately, that just my being in a parking lot with a sandwich or two, and even the offer of a beverage of choice, was not going to cut it.

That’s right, I was not born a natural tailgater…I have had to learn from the, literally, ground up (still learning)… and somehow I believe there are others out there like me!

Yes, there are essentials to every successful tailgater, but first I want to know, “why do you tailgate?” Are you one of those fans for whom tailgating is in the blood?

Tell us your story…