Game plan
The uniquely American experience of tailgating has long been a treasured activity that borders on ritualism for many. Here in the South, where college ball rules the land, it’s hard to imagine some tailgate food options go beyond takeout nuggies or carry-out wings-with-ranch. With that said, some folks want a different tailgate experience: an experience that satisfies both the foodies and their friends who are tailgate purists, one that is just as easy to carry out but may have just a little something extra.
The tailgate has come to take many forms. While some prefer to order tailgate foods from their favorite restaurants or caterers, many still make their specialties at home.
So how does one elevate the tailgate?
BBQ pros weigh in
For those who want a straightforward and classic tailgate package, the veteran-owned barbecue spot Swig & Swine BBQ has you covered.
With three catering-style packages dedicated solely to tailgates, Swig & Swine’s options make things easy for those who love the meats.
Each package offers two to four pounds of pulled pork, and other barbecued meats with sides. Still, the unexpected recommendation from the pitmaster and owner of Swig & Swine, Anthony DiBernardo, would have to be the peanut butter and jelly wings.
“It’s that nostalgic flavor from when you were a kid,” DiBernado said. “It’s hard to get someone to try things at the restaurant, but when you bait them into trying it, you can bring them over.”
DiBernardo added that if tailgaters want to make food at home, there are always ways to upgrade tailgate food, even the classic burger.
“You can elevate that burger by grinding brisket,” DiBernardo said. “That can be a way to take the brisket, and use it for an elevated experience.”
Rodney Scott, pitmaster and co-owner of Rodney Scott’s BBQ, also offers a tailgate package and popular handheld options.
“We have fantastic chicken wings and lots of times run specials for game days. Ribs are always very popular — big, pit-cooked, spare ribs. Our fried pork skins are a great snack and are fantastic dipped in our Alabama white sauce or any of our barbecue sauces. We also have a special tailgate package with lots of choices for a crowd,” Scott said.
Fun with a touch of fancy
The Habit on East Bay Street prides itself on a fun and elevated menu. Likewise, it recognizes the versatility of its 13,000-square-foot space. It acknowledges the ability to take V’s, the restaurant’s speakeasy endowed with three large screens, and use it as a space for sporting events during game season.
But that’s not all: The rooftop at The Habit is home to cabana-like seating where guests can view their game of choice on a private TV with friends. Each of the three floors at The Habit has televisions that play college games every Saturday.
With great spaces comes great responsibility and a responsibility to variability that must come together with great food.
“We have really great chicken wings,” said The Habit’s chef Matthew Greene. “They’re not tossed in buffalo sauce, but we do great burgers, and you can share chicken bites, eat caviar and get a bottle of Champagne, but it doesn’t have to be like a sports bar. If you want, [you can]drink a bottle of Ace of Spades and eat caviar while you watch sports.”
In addition to the out-of-the-box red curry marinated crispy chicken wings Greene mentioned, The Habit’s fried chicken sandwich, which was inspired by his father, and the smash burger are fun tailgate food options.
“Everyone knows you gotta have a burger on the menu,” he said. “The meat we sourced is North Carolina Brasstown beef. It’s all grass-fed. … You [also] have to have fried chicken on the menu.” Greene said he uses a secret brine for the chicken, but the key is the breading.
“The crust has a breading mixed with ground-up Cornflakes, which keeps it crunchy. My old man worked for Kellogg’s growing up, so it’s a little nod to dad,” he said with a laugh, giving way to the fact that a critical ingredient includes a touch of home with even the most upscale tailgate items.
For the homemade tailgate food-lover
There are always those football fans who prefer homemade tailgate food. These flavors conjure up weekends at home with friends and family, yelling at players as if they can hear them through the TV.
Cru Cafe chef Rachel Blumenstock shared her tailgate tips, which are a familiar nod to that feeling of nostalgia.
“When I go to Super Bowl parties, it’s always seven-layer dips, chicken wings and hot dogs,” she said. “Some of our friends and sous chefs do barbacoa and definitely charcuterie and cheese platters.”
Blumenstock shared with Charleston City Paper a dish she invented that combines many of those homegrown handheld dishes.
“It’s called Chicks-in-a-Blanket. It’s like a take on Pigs-in-a-Blanket, but you make deviled eggs and stuff it with sausage, cheese, sour cream and chives, then roll it in a croissant dough, and bake it in the oven.”
Blumenstock said she makes them at least once a year, and with those flavors, who wouldn’t want a bite?
Scott added that there is no way to pit-fire barbecue in the time before the game, but he likes to grill chicken and shrimp with veggies in the backyard. Scott also offered a game day secret: “Pimento cheese is great with the fried pork skins instead of a cracker,” he said.
“It’s all game food,” Blumenstock said, cementing a fact many tailgate enthusiasts already know: A sense of tradition, nostalgia and simplicity ultimately lead to the best tailgate foods.
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