Remember when I posted about the Pork Passions Pursuit contest a few months ago? The contest asked the following question – “The Tailgater: Does pork always score big at your tailgate celebration? Tell us how pork can make your tailgating tradition the ultimate game day experience!”
Jamie Heath blew them away with his plans to host the ultimate “PARTY” (Pork-Appetizing, Regional-Tailgating Yummies).
If you have ever lived in the South, you know that SEC football is like a religion, and Jamie plans to host the ultimate tailgate party in Auburn, Alabama, by honoring each teams style of pork. For example, if Auburn was playing the Tennessee Volunteers, then he'd prepare Memphis Style ribs to honor the tradition of Tennessee. Perhaps Auburn's own pork could be prepared with Alabama's own regional White BBQ Sauce.
Here's an excerpt from Jamie's Essay, as well as his own recipe for Pork Potato Skins:
“I want to prepare a tailgating extravaganza this football season by offering a “PARTY” (Pork-Appetizing, Regional-Tailgating Yummies). Deep in the heart of the South, amongst SEC College Football games’, tailgating takes on a whole new meaning. The art of tailgating and the elements that surround it are almost as crucial as the sports occurring in the stadium. Auburn University (Auburn, Alabama) is no exception to this. Auburn fans have a well defined tradition of tailgating. I would like to take that time-honored tailgating tradition up a notch and I’ll use Pork to do it. What better way to host a visiting team in the Auburn community other than Pork! Pork is prepared in various ways depending on the region of the country. I’d like to set up a tailgating station that prepares pork in a way that represents the region of the visiting school. This will not only showcase the many, many methods of preparing and cooking pork, it will also bring a sense of Southern Hospitality to the tailgating scene. After all, opening our hearts (and kitchens) to the visitors is what the South is all about. I’d have traditional Auburn/Opelika (Alabama plains area) pork selections as well as a selection from the visiting teams region……”Print
Tailgating Pulled Pork Potato Skins
- 3 medium potatoes (cleaned)
- 4 slices Bacon
- 2 tablespoons butter, melted
- 1 clove minced garlic
- 3/4 cup Sharp Cheddar
- 1/2 cup Bulls-Eye barbecue sauce
- 1/2 pound pulled pork
- Sour cream
Night before the game:
Cook or acquire pulled pork. **You can support your local youth recreation football league and buy a pre-cooked Boston Butt from their fundraiser. That’s what I did last year.
Morning of the game:
1. Preheat oven to 350 degrees F.
2. Pierce potatoes with a fork. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool. Wrap in foil until tailgate time.
3. Cook the bacon. Once cool, crumble and store pieces in Ziploc bag.
4. Prep all other ingredients for transport.
1. Preheat grill to medium heat.
2. Cut potatoes in half, lengthwise, and spoon out the flesh. Place potato flesh in side bowl.
3. Brush potatoes shells with melted butter/garlic mix on both sides.
4. Place potatoes on grill and cook about four minutes on each side and remove.
5. In side bowl mix cheese, sour cream, and bacon with potato flesh. Spoon 2 table spoons of mixture onto freshly grilled potato shells/skins and mask down in the center to make room for the pulled pork.
6. Place a table spoon of pulled pork in the middle of the potato skin.
7. Drizzle with a little BBQ sauce and enjoy!
Looking for more tailgating recipes? Check out the “Tailgating 2.0” category for more tailgate-worthy recipes. What Regional style of Pork would represent you and your favorite team?
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I’m doing a pork filled tailgate next weekend at the Tennessee-Southern Alabama game and I might just have to add this recipe to the menu.
A lot of folks associate Memphis style bbq with University of Tennessee but that is a bit off. Knoxville is closer to and its BBQ more influenced by North Carolina than Memphis. We’re closer to Lexington than Memphis. Easy mistake to make.
Good information Chris! You definitely know your regional TN BBQ than me – good point!!
Great point. A friend just mentioned that NC influence runs well over the TN line vs. the traditional Memphis style you think of when you say Tennessee, so reading your comment confirms. I plan to reach out to local Knoxville restaurants for my tailgate in November so I capture the BBQ in true Vols style! (of course we still may need a little rib plate from Rendezvous outta Memphis just to keep the peace). 🙂