Any big additions to your tailgates this season? Recipes you'd like to share? Pictures from last year that you'd like to post? Would love to get some ideas from CUSA's best.

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Had another set of UTSA washerboards made. New UTSA canopies for sale at Costco, and bought another one. Goal is to get a tailgate trailer built and ready for 2015. Gets expensive.

Ready to get the season started!!!! Can't wait to tailgate the Arizona game.

Follow me to Lot C. where the food is the best & flow of beer never stops(sometimes).

A few had to find a new tailgate spot, but I'm sure it will be just as good! Always have my specialty buffalo chicken dip!

http://www.amazon.com/Stanley-PPRH5-Prof...B0051SO7JQ


Adding one of these to power a small tv and chromecast so we can watch pregame shows on Saturdays and Sundays.

Also adding a new recipe to the mix BBQ and collard green eggrolls with sriracha ranch sauce.

Stoked to have a buddy join us and bought one of my season tickets. He has a smoker and this season we're stepping up the meat game.

(07-08-2014 04:38 PM)TailgateSA Wrote:  Had another set of UTSA washerboards made. New UTSA canopies for sale at Costco, and bought another one. Goal is to get a tailgate trailer built and ready for 2015. Gets expensive.

I have to go buy one of those canopies at Costco before they disappear. They're really nice and a helluva lot cheaper than the bookstore ones.

So fired up another TailgateSA tailgate. I'll have to bring some Austin craft beer down for home games. I'm getting more vacation time this year than I previously thought so I should be able to tailgate those midweek games.

(07-08-2014 04:26 PM)TailgateSA Wrote:  Any big additions to your tailgates this season? Recipes you'd like to share? Pictures from last year that you'd like to post? Would love to get some ideas from CUSA's best.

Yeah, beer. Lots and lots of beer.

Understanding that a "true" Cajun chef scoffs at Andouille in an etouffee....I submit my money tailgate menu......Hope you try and enjoy..........

Smitty’s Crawfish/Shrimp Etouffee.
Ingredients:
2 cup all- purpose flour
3 sticks butter
2 green peppers
2 yellow onions
2 bunches green onions
1 red pepper
1 yellow pepper
1 15-1/2 oz diced tomatoes (optional)
Fresh parsley bunch
One bunch celery
2 lbs Andouille sausage (like the Smithfield brand better than Johnsonville)
½ jar minced garlic
2 TSP basil
3 cans low sodium chicken broth.
1-1/2 TSP White pepper
2 TSP (to start) Tony chachere’s creole seasoning
Salt
Sriarcha sauce/tabasco
4 lbs peeled shrimp/crawfish tails with butter
Rice (jasmine preferred)

1. Mix butter and flour. Make roux in gumbo pot. Stir consistently, ensuring does not burn. If burns, start over again. Let roux “toast” until it is a light mahogany color. I use setting “6” of 10 for this on stovetop. Remove from heat.
2. Using food processor, mince veggies. Mince 2/3lb of Andouille (or use ham alternately), as well. Cut up remaining sausage into bite-sized chunks. Return to heat and add all to gumbo pot and steam, mixing vigorously, for 5 minutes (again around 6/10 on stove). Once veggie mince is softened, add broth, basil and garlic until consistency of thick gravy is achieved. Bring to low boil and let cook until veggies are completely softened. DO NOT LET material at pot bottom to stick and burn!!! STIR, STIR, STIR!!!!
3. Taste. Will most likely be somewhat bland. Add white pepper and creole seasoning to taste. However, err on the side of “just not quite salty enough” as the more it reduces, the saltier it gets. Let cook a few more minutes (remember to stir and scrape bottom of pot to prevent sticking and burning). Reduce heat and let reduce on med-lo heat for another hour (no boiling).
4. Boil shrimp/crawfish tails separately. Add to non-boiling etoufee just prior to serving. If it boils, seafood will reduce to very small and stringy – wait until last minute prior to adding. Add final seasoning touches. I like the Indian SRI sauce (red pepper) vice Tabasco – just tastes better while giving a good spiciness.
5. Ladle generously over rice. ENJOY!

Makes 20+ servings. Freezes well.

I'd just like to add that I LOVE the "Come and Get It" UTSA flag - that's a pretty baddass connection to a local/ national part of history.

Finally picked up a flag pole and flag:


I'll be repainting an old set of cornhole boards and adding these


As far as recipes, I started a tradition of brewing a green beer in the summer for enjoying and sharing during tailgates. Last year was a honey kolsch. Thinking of a wheat this year.

Bought a Honda generator for fans and tvs...

Where did you get the bean bags made? Those are fantastic.

And that bus is beautiful! Some day...

(07-09-2014 10:44 AM)TailgateSA Wrote:  Where did you get the bean bags made? Those are fantastic.

And that bus is beautiful! Some day...

Amazon.com, sold by Game Day Cornhole for about $30. I didn't search long, but it doesn't look like they have anything for UTSA.

The Potty Train Tailgate now has extra gluten!

And more beer.

WKU Tailgating

Thought UTSA was all about chicken and beer?



Cool you guys are developing a nice tailgate scene though...