1st Tailgate 2026! 9/12/26

So happy it’s football season again! And I’m even happier that our first tailgate to host is at 7:30PM! Georgia Tech hosts the University of Tennessee Volunteers!

GEORGIA TECH YELLOWJACKETS

VS

TENNESSEE VOLUNTEERS

SATURDAY, SEPTEMBER 12, 2026

7:30PM KICKOFF

BOBBY DODD STADIUM, ATLANTA, GEORGIA

4:00PM TAILGATE START

TAILGATE MENU:

PORK BBQ SANDWICHES

MAYPORT SHRIMP WITH COCKTAIL SAUCE

GREEK 7 LAYER DIP

CHILE RELLENO DIP

PIMENTO CHEESE CORN DIP

CHOCOLATE CHIP BLONDIES

DRINK:

YELLOW (JACKET) HAMMER

PORK BBQ SANDWICHES

(Adapted from NY Times)

FOR THE PORK:

1 ½ tsp whole coriander seed
1 ½ tsp whole cumin seed
1 ½ tsp black peppercorns
2 ¼ tsp coarse kosher salt
1 ½ tsp dry mustard powder
1 ½ tsp chile powder
3 TBSP dark brown sugar
3 ½ lbs boneless pork shoulder
Hamburger or brioche buns, for serving
FOR THE BARBECUE SAUCE
1 ½ cups ketchup
¼ cup packed dark brown sugar
2 TBSP molasses
2 garlic cloves, minced or grated
¼ cup cider vinegar
2 TBSP Worcestershire sauce
2 tsp sweet or hot paprika
1 tsp black pepper
1 tsp dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste

Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.

If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.

Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)

Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)

GREEK 7 LAYER DIP

1 8-oz. pkg. cream cheese, softened (I always use low or non-fat here)
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus
1 cup chopped cucumber (I use hothouse or English – tastes so much better)
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Pita chips and/or multigrain tortilla chips

In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish.
Evenly spread hummus on cream cheese layer.
Top with cucumber, tomato, olives, feta cheese, and green onions.
Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.

JUMBO SHRIMP WITH COCKTAIL SAUCE

CHILE RELLENO DIP

(Adapted from Food & Wine)

12 oz Mexican chorizo, casings removed

2 (8-oz) pkgs cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1 1/2 oz Cotija cheese, crumbled (about 1/3 cup), plus more for garnish

1 tsp garlic powder

1 tsp smoked paprika

3 oz sharp cheddar cheese, shredded (about 3/4 cup), divided

1 cup chopped roasted Hatch chiles (about 8 ounces)

1/4 cup chopped fresh cilantro, plus leaves for garnish

1/2 cup panko

1 TBSP light brown sugar

Tortilla Chips for serving

Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring often to break into small crumbles, until browned, 6 to 8 minutes. Transfer chorizo to a paper towel–lined bowl; set aside. Wipe skillet using a paper towel; do not wash.

Stir together cream cheese, mayonnaise, sour cream, Cotija cheese, garlic powder, smoked paprika, and 1/2 cup cheddar cheese in a large bowl until well combined. Stir in chiles, cilantro, and chorizo until evenly combined. Transfer mixture to reserved skillet; spread in an even layer.

Stir together panko, brown sugar, and remaining 1/4 cup cheddar cheese in a small bowl. Sprinkle mixture evenly over dip.

Bake until dip is hot and topping is golden brown, 20 to 25 minutes. Garnish with additional Cotija cheese and cilantro. Serve with corn chips.

Make ahead

The dip can be prepared through step 2 and refrigerated, covered, for up to eight hours. Proceed with the recipe as directed.

PIMENTO CHEESE CORN DIP

(Adapted from Southern Living)

4 oz. cream cheese, softened

1/2 cup mayonnaise

1 1/2 tsp. kosher salt

1 tsp. Louisiana-style hot sauce

3/4 tsp. garlic powder

3/4 tsp. onion powder

1/2 tsp. granulated sugar

3 scallions

3 cups shredded extra-sharp Cheddar cheese (12 oz.)

1 (10-oz.) pkg. frozen or canned or fresh corn kernels (about 2 cups), thawed

1 (7-oz.) jar diced pimientos, drained

2 Tbsp. finely chopped pickled jalapeño chiles (from 1 [12-oz.] jar)

Ground black pepper

Stir together cream cheese, mayonnaise, salt, hot sauce, garlic powder, onion powder, and sugar in a medium bowl until smooth.

Slice scallions, separating white and light green parts from dark green parts. Add cheese, corn, pimientos, jalapeños, and white and light green parts of scallions to cream cheese mixture; stir to combine. Refrigerate 15 minutes, allowing flavors to meld. Garnish with dark green parts of scallions and black pepper. Serve dip with crackers and/or raw veggies.

CHOCOLATE CHIP BLONDIES

Cooking spray
2 cups flour
1 tsp baking powder
1 tsp kosher salt
1 1/2 cups packed light brown sugar
1 cup unsalted butter, melted
1 large egg
1 TBSP vanilla extract
1 1/2 cups semisweet chocolate chips, divided
Flaky sea salt, for garnish

Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray, and line pan with parchment paper, letting parchment overhang on 2 sides by at least 1 inch.
Make batter: 

Whisk together flour, baking powder, and kosher salt in a medium bowl. Place brown sugar, butter, egg, and vanilla in a large bowl; whisk until mostly smooth. Add flour mixture to sugar mixture, and stir until just combined. Fold in 1 cup of the chocolate chips.
Fill pan with batter and chocolate chips: 

Pour batter into prepared pan, and spread into an even layer. Sprinkle evenly with remaining 1/2 cup chocolate chips.

Bake blondies: 

Bake in preheated oven until lightly browned and edges begin pulling away from sides of pan, about 30 minutes. Place pan on a wire rack, and sprinkle top evenly with flaky sea salt.

Cool and cut: 

Let cool completely in pan, about 4 hours. Remove from pan using parchment overhang, and transfer to a cutting board. Cut into 12 pieces.

YELLOW (JACKET) HAMMER FOR A CROWD

1 cup vodka

1 cup white rum

1 cup Amaretto

2 cups fresh orange juice

4 cups fresh pineapple juice

1 cup water

Cherries and orange slices

OOTD:

Next decision – what to wear? First of all, how cute are these shoes I found on sale here??? We were in Europe this past summer, and I saw them all over the place! Perfect for a GT game, and….they are the most comfortable tennis shoes I’ve ever worn!

I wear them with a simple navy shift dress I found on sale here:

GO JACKETS!!!