The First Saturday in September

Tailgating before the big game kick off is a September tradition. When did this tradition begin? Now that depends upon who you ask and how you want to look at things.

Some like to point to the Civil War as the first Tailgate Party. The Battle of Bull Run actually drew spectators, much like a football game might draw tailgaters. Folks packed picnic baskets and some of the ladies even brought along their Opra glasses for a better look at the cannon fire. Why the war would be over in no time, both sides were certain. So many people came out with baskets to watch the battle near Manassas, Virginia that it was known as The Picnic battle. Prominent politicians were among the spectators such as Senators Benjamin Wade of Ohio and Zachariah Chandler of Michigan. Henry Wilson of Massachusetts went so far as to bring and distribute sandwiches to onlookers. Mr. Wilson went on to become a future Vice President, serving under Grant’s second term. Since the Battle of Bull Run was fought in the summer of 1861, it can hardly be considered a prelude to the tailgating practices of today.

In all likelihood the art of tailgating began with the Ivy League conferences. It wasn’t uncommon for opposing fans to arrive by train hours before the game. As they waited, they dined on picnic foods to pass the time. Naturally the home team fans could not be outdone, so they too came down to the stadium early and set up rival camps of their own. Back in the day without modern conveniences tailgating was done in style, with lavish productions. How I long for the days (well before my time) when society was far more polished. That’s just my silly, rose colored perspective.

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The key to tailgating is making foods that travel well. These are two of my favorites.

The grilling beans are to be served with those burgers and dogs, along with anything else you like such as Bacon Potato Picnic Salad. As for the layered dip – perfect for grazing before and after your event. For us Game Day isn’t a football game, but getting together with family for cards or board games and just having fun. Enjoy!

Mesquite Kissed Grilling Beans
4 cans Grilling Beans
Mesquite Seasoning to taste
1 White Onion
4 slices Applewood Smoked Bacon

Empty beans in a casserole dish. Season to taste with Mesquite seasoning, set aside.

Peel and dice onion. Stack bacon, dice into small pieces. Fry bacon until nicely browned. With a slotted spoon remove bacon from the skillet, add to the beans.

Scatter diced onions in the now empty skillet to brown. Season lightly with mesquite. Scatter onions over the beans, stir to blend.

Cover and bake in a 300-degree oven for several hours to heat through. Keep warm until ready to serve.

Note: Beans made in a foil pan can be kept warm with the use of a disposable Chafer Dish. This works for the beans as well as anything else to be served warm.

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Spicy Multi-Layer Bean Dip
1 large can Refried Beans with Jalapeños
2 tablespoons Bacon Drippings
3 tablespoons Taco Seasoning
16 oz thick Salsa
1 cup Cherry Tomatoes
1 cup Sour Cream
1/3 cup Miracle Whip
2 ripe Avocados
1 (4 oz) can Diced Green Peppers
1 Lime
1 (8 oz) block Pepper Jack Cheese
1 bunch Green Onions
2 large Roma Tomatoes
4 Jalapeño Peppers
Tortilla Chips for serving

Layer One:
Warm refried beans in bacon drippings. This can be done in a skillet or the microwave. Stir drippings into the beans to thin slightly and make them more spreadable. Season beans with taco seasoning. Spread warmed beans out in the bottom of a casserole dish.

Layer Two:
Empty salsa in a colander, drain as much excess liquid as possible leaving the chunky vegetables behind. Dice cherry tomatoes, rinse to remove seeds. Add the tomatoes to the salsa for a thicker blend. Spread salsa over the bean layer.

Layer Three:
Mix sour cream with Miracle Whip. Drop by the spoonfuls over the salsa layer, then carefully spread out.

Layer Four:
Cut avocados in half, remove the center stone,. With a spoon remove the flesh from the skin and place in a food processor. Pulse several times to created a smooth mashed avocado mixture. Stir in diced peppers. Cut lime in half, squeeze juice over the avocados. Drop avocado mixture over the sour cream by the spoonful. Carefully spread out.

Layer Five:
Shred Pepper Jack Cheese, scatter over the avocado layer.

Layer Six:
Trim green onions, slice and scatter over the cheese layer.

Layer Seven:
Cut Roma Tomatoes in half, remove the seeds, then dice into large pieces. Stem the Jalapeños, then slice into rounds. Mound the tomatoes and Jalapeños in the center of the layered dip. Cover and chill well before serving.

Serve with Tortilla Chips.

No Tailgate would be complete without Hot Dogs and Hamburgers straight off the portable grill. Enjoy!

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Behold, God is my helper;
the Lord sustains my life.