When it comes to tailgates, the SEC has a reputation for doing it right. Whether you're in the Junction, the Grove, USM's District, Alabama's Quad or any other university's tailgating epicenter, it's all about fans, good food, fellowship and tradition.
A successful tailgate party requires a winning game plan for the food, not just for the football game that follows.
Unless you've been under a rock, it would be hard to have missed the recent pretzel bun craze on the culinary landscape. The "hottest new food trend" has made headlines in publications from USA Today to Time.com.
As fundraisers go, it's a delicious one. Picture a new 15-cubic-foot chest freezer. Imagine it filled with steaks, lasagna, casseroles and ice cream. With ground beef, pork tenderloin, pecans and French bread. Don't forget pizzas, cheesecake and ribs. The mouth-watering list of food donated by local restaurants and others goes on. Then imagine yourself winning the freezer and food, and helping someone -- maybe someone you love -- on the path to recovery.
You may not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something. There are solid scientific reasons that chicken really does roast better in a more upright, lifelike pose than when it is flat on its soggy back.