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The following recipes and images are excerpted from The All-New Official SEC® Tailgating Cookbook by the Editors of Southern Living. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

There's nothing quite like the cherished traditions, school spirit and passion of fans of the SEC football teams. On Saturdays during college football season, you can see it all in action at a pregame tailgate, whether its festivities in Tuscaloosa, tents at the Grove in Mississippi or the Parade Grounds at LSU. Below, you'll find a recipe for each of the 14 SEC football teams, so you make a dish perfectly suited for your team's gameday.

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ALABAMA

SWEET CRIMSON ROLL TIDE ROLLS

Makes 8 rolls  //  Hands-on 55 minutes  //  Total 4 hours, 30 minutes

Even opponents will say “Roll Tide!” to these amazingly jammy breakfast rolls.

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ROLLS

1⁄4 cup warm water (105°F to 115°F)
1 package (2 1⁄4 teaspoons) active dry yeast
1⁄2 cup (about 2 1⁄8 ounces) cake flour
1⁄3 cup granulated sugar
1⁄4 cup whole milk
1 teaspoon table salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 1⁄4 cups (about 9 5⁄8 ounces) bread flour
1⁄2 cup (4 ounces) unsalted butter, softened

FILLING

1 cup fresh or frozen, thawed blackberries
2 cups seedless raspberry preserves (from 2 [10-ounce] jars)
10 tablespoons (5 ounces) unsalted butter, softened
1 tablespoon cornstarch
1 tablespoon water
1⁄4 cup granulated sugar

ICING

1 cup (about 4 ounces) powdered sugar
4 teaspoons whole milk
1⁄4 teaspoon vanilla extract

1. Make the Rolls: Combine the warm water and yeast in the bowl of a stand mixer. Let stand until the yeast is foamy, about 5 minutes. Add the cake flour, granulated sugar, milk, salt, vanilla, and eggs; beat on low speed with the paddle attachment until almost smooth, about 5 minutes. Gradually add the bread flour, and beat until the dough comes together, about 1 minute. Change to the dough hook attachment, and knead on medium speed until the dough is smooth and elastic, 13 to 15 minutes.

2. Add 6 tablespoons of the butter, 1 tablespoon at a time, beating until combined after each addition. Use 1 tablespoon of the butter to grease a large bowl; place the dough in the bowl, turning to grease the top. Cover with plastic wrap, and let rise in a warm place (80°F to 85°F), free from drafts, until doubled in size, about 1 hour and 30 minutes.

3. Deflate the dough by folding it over on itself twice. Cover and let stand in a warm place for 30 minutes.

4. Butter a 13- x 9-inch baking pan with the remaining 1 tablespoon butter, and set aside.

5. Make the Filling: Combine the blackberries, 1 cup of the preserves, and 4 tablespoons of the butter in a small saucepan over medium-high. Bring to a boil, and stir, lightly pressing on the blackberries to release their juices. Cook, stirring often, until the mixture thickens slightly, about 4 minutes. Stir together the cornstarch and water in a small bowl, and gradually pour into the saucepan, stirring constantly, until the mixture thickens, about 1 minute. Pour the mixture onto a rimmed baking sheet. Let cool to room temperature, about 15 minutes. 

6. Stir together the granulated sugar, remaining 1 cup preserves, and 6 tablespoons of the butter in a bowl. Spread in the bottom of the prepared baking pan.

7. Using a rolling pin, roll the dough into a 16- x 12-inch rectangle on a floured surface. Spread the cooled blackberry mixture on the surface of the dough, and roll up the dough from 1 long side. Cut the dough crosswise into 8 even pieces. Place the rolls, cut side down, in the baking pan, spacing evenly. Cover with plastic wrap, and place in a warm place (80°F to 85°F) to rise until the rolls have doubled in size, about 1 hour.

8. Preheat the oven to 350°F. Bake in the preheated oven until the rolls are browned and the syrup is bubbly, about 30 minutes. Let cool 5 minutes, and then invert the baking pan onto a platter or plate lined with parchment to catch the syrup.

9. Make the Icing: Whisk together all the ingredients in a bowl; drizzle over the hot rolls.

ARKANSAS

RAZORBACK BREAKFAST CASSEROLE

Serves 10  //  Hands-on 30 minutes  //  Total 1 hour, 30 minutes

Here’s a delicious new spin on a breakfast casserole sure to energize you for a full day of stadium-side fanfare. The hash browns give the dish substance while the pork sausage—a nod to the Arkansas razorback—adds a spicy kick and smoky flavor. You can make this dish the night before and bake it right before serving. Substitute halved cherry tomatoes for the diced vine-ripe pink variety, if desired.

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1 (30-ounce) package frozen shredded hash browns
2 teaspoons vegetable oil
1 cup finely chopped sweet onion (about 5 ounces)
1 cup diced green bell pepper (about 5 ounces)
3 garlic cloves, minced (about 1 tablespoon)
1 1⁄2 teaspoons kosher salt
1 1⁄2 teaspoons black pepper
1 pound spicy pork sausage, casings removed
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
10 large eggs
1 cup whole milk
3 vine-ripe pink tomatoes, diced (about 1 1⁄2 cups)
2 tablespoons chopped fresh cilantro

1. Prepare the hash browns according to the package directions. Preheat the oven to 350°F.

2. Heat the oil in a large nonstick skillet over medium-high. Add the onion and bell pepper, and cook, stirring often, until tender, 4 to 5 minutes. Add the garlic, and cook, stirring constantly, just until softened, about 1 minute. Stir in 1⁄2 teaspoon each of the salt and pepper. Transfer the mixture to a large bowl.

3. Cook the sausage in the skillet over medium-high, stirring until crumbled, lightly browned, and no longer pink, 5 to 7 minutes.

4. Stir together the hash browns, onion mixture, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

5. Whisk together the eggs, milk, and 1⁄2 teaspoon each of the salt and pepper. Pour over the hash brown mixture. Bake at 350°F until the edges are golden and the center is just set, 50 minutes to 1 hour.

6. Toss together the diced tomato, cilantro, and remaining 1⁄2 teaspoon each salt and pepper. Sprinkle over the casserole before serving.

AUBURN

SMOKED WAR EAGLE WINGS WITH WHITE SAUCE

Serves 10  //  Hands-on 25 minutes // Total 10 hours, 15 minutes, includes 8 hours chilling

Smoky, tangy, tender, tempting—make these your go-to smoked wings when tailgating near Auburn’s Jordan-Hare Stadium or following the Tigers on the road. The brine gives the meat a sweet flavor and keeps it tender. The wings will change to an amber color when the smoke has thoroughly penetrated the meat. After smoking the wings, while they’re still hot, toss them in the hot sauce and Alabama-style barbecue sauce. Serve the wings with the White Sauce drizzled on top or on the side for dunking. 

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WINGS           

4 cups sweet brewed iced tea (such as Milo’s)
1⁄2 cup water
5 tablespoons kosher salt
4 pounds chicken drumettes and flats

WHITE SAUCE

1 cup mayonnaise
1⁄4 cup apple cider vinegar
1 tablespoon black pepper
2 teaspoons Worcestershire sauce
1 1⁄2 teaspoons granulated sugar
1 teaspoon kosher salt

ADDITIONAL INGREDIENTS

1⁄4 cup hot sauce (such as Frank’s RedHot Original)
1⁄4 cup Alabama-style red barbecue sauce (such as Golden Rule or Dreamland)

1. Make the Wings: Place the tea in a 4- to 6-quart food-safe container. Heat the water and salt in a small saucepan over high, stirring constantly, until the salt is dissolved, about 5 minutes. Add to the tea. Add the chicken, and cover and chill 8 hours or up to overnight.

2. Prepare the smoker according to the manufacturer’s instructions for indirect heat. Bring the internal temperature to 250°F. Maintain the temperature. Drain the chicken, discarding the brine; pat the chicken dry with paper towels. Place the chicken on the grate over indirect heat, and smoke, until cooked through, 11⁄2 to 2 hours, maintaining the temperature inside the smoker around 250°F. Move to direct heat, and smoke, covered, until charred, about 5 minutes. Remove from the smoker.

3. Make the White Sauce: Whisk together all the White Sauce ingredients. (The sauce will keep in the refrigerator for up to 3 days.)

4. Stir together the hot sauce and barbecue sauce in a large bowl. Add the chicken, and toss to coat. Transfer to a platter, and serve with the White Sauce.

GEORGIA

CHICKEN AND SMOKED SAUSAGE BRUNSWICK STEW

Serves 10  //  Hands-on 40 minutes  //  Total 1 hour

A play on classic Georgia-style Brunswick stew, which contains pulled pork instead of chicken, this recipe calls for both chicken and smoked pork sausage. Comprised of creamy beans, sweet-tangy broth, spicy sausage, and tender chicken, the result is a thick, sweet, and slightly mustardy stew that’s great anytime but just right on a chilly autumn game day.

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2 tablespoons olive oil
1 pound andouille sausage, cut into half-moons
3 pounds bone-in, skinless chicken thighs (about 8 thighs)
1 tablespoon unsalted butter
1 1⁄4 pounds Yukon Gold potatoes, cut into 1-inch cubes (about 2 large potatoes)
2 cups chopped sweet onion (such as Vidalia) (from 1 onion)
1 cup chopped celery (from 3 celery stalks)
1 cup chopped carrots (from 3 large carrots)
1 tablespoon tomato paste
1 (28-ounce) can diced tomatoes
1 cup chicken broth
1⁄4 cup packed light brown sugar
1⁄4 cup apple cider vinegar
1⁄4 cup Dijon mustard
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
2 teaspoons unsweetened cocoa
1 (15-ounce) can baby lima beans, drained and rinsed
2 cups fresh or frozen corn kernels
3⁄4 teaspoon black pepper

1. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high. Add the sausage, and cook, stirring often, until browned, about 10 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels. Add the remaining
1 tablespoon oil to the Dutch oven. Cook the chicken, in batches, until browned, about 5 minutes. Flip and cook until browned on the other side, about 2 minutes. Place the chicken on a plate; set aside. 

2. Add the butter to the Dutch oven, and swirl to melt. Add the potatoes, onion,
celery, and carrots; cook over medium-high, stirring occasionally, until the vegetables soften, about 4 minutes. Add the tomato paste, and cook until darkened, stirring constantly, about 1 minute. Stir in the diced tomatoes, broth, brown sugar, vinegar, Dijon, thyme, salt, and cocoa. Bring to a boil, and return the chicken to the Dutch oven; reduce the heat to medium-low to maintain a simmer, and cook, uncovered, until the chicken is very tender, 20 to 30 minutes.

3. Remove the chicken, and let cool slightly. Shred into bite-size pieces. Add the shredded chicken, sausage, lima beans, corn, and pepper to the Dutch oven, and simmer, stirring often, until warmed through, about 5 minutes. Serve hot.

FLORIDA

GRILLED GATOR KEBAB BANH MI

Serves 8  //  Hands-on 45 minutes  //  Total 1 hour

To some passionate Florida fans, only gator meat on game day will do; however, for others, this recipe works beautifully with cubed chicken breast or pork tenderloin—just reduce the marinating time to 15 minutes. If you go with gator, source the freshest gator meat possible, preferably something never frozen, from your local grocer or butcher.

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1 cup water
1⁄2 cup rice vinegar
1⁄4 cup granulated sugar
1 tablespoon kosher salt
2 cups very thinly sliced English cucumber (from 1 large cucumber)
1 cup matchstick carrots
8 (10-inch) wooden skewers
1⁄4 cup frozen, thawed orange juice concentrate
1⁄4 cup fish sauce
1⁄4 cup packed light brown sugar
2 teaspoons crushed red pepper
1⁄4 cup fresh lime juice (from 3 limes)
2 pounds alligator meat, cut into 2-inch pieces
2 (16-ounce) French bread loaves, split horizontally, each loaf cut into 4 pieces
1 cup mayonnaise
2 2⁄3 cups watercress (about 3 ounces)
2 cups cilantro sprigs (from 2 bunches)
Sriracha chili sauce

1. Stir together the water, vinegar, sugar, and salt in a saucepan; bring to a boil over high. Place the cucumbers and carrots in a large heatproof bowl; pour the hot vinegar mixture over the vegetables. Let stand at least 30 minutes. (The mixture can be made a day ahead of time and refrigerated.)

2. Soak the skewers in water at least 30 minutes.

3. Stir together the juice concentrate, fish sauce, brown sugar, red pepper, and lime juice in a bowl. Add the alligator meat; toss to coat. Let stand 30 minutes.

4. Preheat the grill to medium-high (about 450°F) or heat a grill pan over medium-high.

5. Thread the meat onto the skewers. Place the kebabs on lightly greased grates, and grill, uncovered, turning often so the meat doesn’t char too much, until the meat is done, 7 to 9 minutes, basting with the leftover marinade the first 5 minutes of grilling. Remove from the grill.