Louisiana Lafayette Ragin Cajuns at Georgia Bulldogs

Heat up your tailgating with these spicy tips


Fall may have taken some time to get here, but cooler temps and breezy afternoons are finally here to stay. Fall weekends and the outdoors call for ideas to keep your tailgate fans warm and cozy.

Dress in layers

With kick-off at 7:30 p.m. for this week’s game against the Louisiana Lafayette Ragin Cajuns, the DawgNation may start the tailgating fun in the cool morning hours, heat up with the sun, and later find themselves chilly again by game time. You’ll enjoy the day more if you can peel off layers as the day heats up. Don’t forget gloves, hats and scarves in case the wind whips up.

Plan hot beverages

Hot chocolate, coffee and hot tea will warm any football fan. Another fan favorite, and popular this time of year, is warm apple cider. Spike the fun by adding a little apple juice, vodka and a dash of sugar. Bring several insulated thermos containers and travel mugs to keep things hot longer. Want to get serious about keeping your solo cup warm? Check out the TailGator Beverage Glove at www.thetailgatorglove.com. It’s a glove and a koozie all in one!

Music and games

Nothing like a little activity to keep the energy level up and the blood flowing. Plan for fun, active games and keep the dance music blasting.

Spice up the grilling

Spicy foods will warm the soul and it’s never too cold to keep grilling. Try this week’s recipe for Cajun spiced beef brisket and enjoy the game!

Ragin Cajun Beef Brisket


1 fresh beef brisket (4 to 5 pounds)

4 teaspoons Creole or Cajun seasoning

2 teaspoons garlic salt

2 teaspoons lemon-pepper seasoning

2 teaspoon dried parsley flakes

Cooking Sauce:

1 cup tomato sauce

½ cup sugar

½ cup packed brown sugar

¼ teaspoon Tabasco sauce










In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat. Place meat, fat side up, on grill, turning once. Grill using medium heat for 1 to ½ hours per pound.


Prior to tailgate day, combine the tomato sauce, sugar, brown sugar, and hot pepper sauce in medium saucepan. Bring to a boil over medium heat. On game day, pour over meat halfway through cooking, and continue to baste throughout grilling process.

Grilling Tip:   If internal meat temperature is taking too long, consider wrapping brisket in foil for final hour to bring temp to 195 degrees. Let the meat rest for half an hour before slicing.

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