{"id":46848,"date":"2022-11-11T09:00:30","date_gmt":"2022-11-11T14:00:30","guid":{"rendered":"https:\/\/lastwordonsports.com\/collegefootball\/?p=46848"},"modified":"2025-09-23T12:37:26","modified_gmt":"2025-09-23T16:37:26","slug":"football-friday-tasty-tailgate-treats-the-top-five-teams","status":"publish","type":"post","link":"https:\/\/lastwordonsports.com\/collegefootball\/2022\/11\/11\/football-friday-tasty-tailgate-treats-the-top-five-teams\/","title":{"rendered":"Football Friday Tasty Tailgate Treats: The Top Five Teams"},"content":{"rendered":"<p>Happy Football Friday, Y\u2019all. It is November, and the Playoff Committee is making its weekly ranking. So, this week I did recipes for the Top Five teams in this week&#8217;s rankings. \u00a0But before we dive into this week\u2019s recipes did y\u2019all save last week\u2019s recipe \u201c<a href=\"https:\/\/lastwordonsports.com\/collegefootball\/2022\/11\/04\/football-friday-tasty-tailgate-treats-bacon-wrapped-greatness\/\" target=\"_self\">Bacon Wrapped Greatness<\/a>\u201c? Which was your favorite recipe? Are you baconed out yet? \u00a0Also, for this week Let me know if I missed one that you think would fit better for each school. Enjoy!<\/p>\n<h2>Football Friday Tasty Tailgate Treats: The Top Five Teams<\/h2>\n<h3 id=\"article-heading_1-0\" class=\"comp type--lion article-heading mntl-text-block\"><a href=\"https:\/\/www.southernliving.com\/recipes\/crock-pot-boiled-peanuts\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">1. Georgia-Style Boiled Peanuts<\/a><\/h3>\n<div id=\"mntl-structured-ingredients_1-0\" class=\"comp mntl-structured-ingredients\">\n<div class=\"loc heading\">\n<p id=\"mntl-structured-ingredients__heading_1-0\" class=\"comp mntl-structured-ingredients__heading mntl-text-block\"><strong>Ingredients:<\/strong><\/p>\n<\/div>\n<ul>\n<li><span data-ingredient-quantity=\"true\">1.5\u00a0<\/span>\u00a0<span data-ingredient-unit=\"true\">pounds<\/span> <span data-ingredient-name=\"true\">raw peanuts, in shell<\/span><\/li>\n<li><span data-ingredient-quantity=\"true\">.75 to 1<\/span> <span data-ingredient-unit=\"true\">cup<\/span> <span data-ingredient-name=\"true\">kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n<div id=\"recipe__steps_1-0\" class=\"comp recipe__steps mntl-block\">\n<p id=\"recipe__steps-heading_1-0\" class=\"comp recipe__steps-heading mntl-text-block\"><strong>Instructions:<\/strong><\/p>\n<div id=\"recipe__steps-content_1-0\" class=\"comp recipe__steps-content southernliving-sc-page mntl-sc-page mntl-block\">\n<ol id=\"mntl-sc-block_2-0\" class=\"comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup\">\n<li id=\"mntl-sc-block_2-0-1\" class=\"comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup\">\n<p id=\"mntl-sc-block_2-0-2\" class=\"comp mntl-sc-block mntl-sc-block-html\">Combine peanuts, salt, and 14 cups water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH for 18 hours or until peanuts are soft. Drain peanuts before serving or storing them. Store in zip-top plastic bags in the refrigerator for up to 2 weeks.<\/p>\n<\/li>\n<\/ol>\n<p id=\"mntl-sc-block_2-0-2\" class=\"comp mntl-sc-block mntl-sc-block-html\"><strong>Recipe Notes:\u00a0<\/strong><strong>Cajun Boiled Peanuts:<\/strong> Add 1 (3-oz.) pkg. boil-in-bag shrimp-and-crab boil and \u2153 to \u00bd cup hot sauce (we tested with Frank&#8217;s) to the slow cooker before cooking.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"entry-title\"><a href=\"https:\/\/westwoodonesports.com\/2013\/11\/tailgating-recipe-ohio-state-buckeyes\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">2. Ohio State \u201cBuckeyes\u201d<\/a><\/h3>\n<ul>\n<li>One and a half cups of peanut butter<\/li>\n<li>One cup of softened butter<\/li>\n<li>Half a teaspoon of vanilla<\/li>\n<li>Six cups of confectioners\u2019 sugar<\/li>\n<\/ul>\n<ol>\n<li>Roll the mixture into one-inch balls and place on a cookie sheet lined with wax paper. Press a toothpick into the top of each ball and place it in the freezer for about 30 minutes to harden.<\/li>\n<li>Next, melt four cups of semi-sweet chocolate chips in a double boiler (or in a bowl set over a pan of barely simmering water). Stir until the chocolate is smooth.<\/li>\n<li>Then, holding the toothpick, dip the frozen peanut butter balls in the chocolate.<\/li>\n<li>To give it the look of a real buckeye, leave a small portion of peanut butter showing at the top.<\/li>\n<li>Place the buckeyes back on the cookie sheet, remove the toothpicks and refrigerate until tailgating! This recipe yields about 60 buckeyes,<\/li>\n<\/ol>\n<h3 class=\"entry-title fn\"><a href=\"https:\/\/mostlybakes.com\/easy-opening-day-michigan-pasties\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">3. Easy Opening Day Michigan Pasties<\/a><\/h3>\n<p><strong>Ingredients for Filling:\u00a0<\/strong><\/p>\n<ul>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1 Tbsp. vegetable oil<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">12 oz. ground beef or 12 oz. meat or plant-based meat of choice\u00a0<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1\/3 cup carrots, 1\/4 inch dice<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1\/3 cup white onion, 1\/4 inch dice<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1\/3 cup rutabaga, 1\/4 inch dice<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup russet potato, 1\/4 inch dice<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">4 tsp. Worcestershire sauce<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">3\/4 tsp kosher salt<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp. ground black pepper<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp. garlic powder<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">Butter for dotting the filling before baking (pea-size dots)<\/span><\/li>\n<li class=\"ingredient-item-name is-strikethrough-active\" style=\"text-align: left;\"><span class=\"wpzoom-rcb-ingredient-name\">1 egg for making egg wash to seal the pasties<\/span><\/li>\n<\/ul>\n<p><strong class=\"direction-step-group-title\">Prepare the filling<\/strong><\/p>\n<ol class=\"ingredients-list layout-1-column\">\n<li id=\"wpzoom-rcb-direction-step-16369375259126652\" class=\"direction-step\">In a large saute pan, heat the vegetable oil over medium heat. Add the meat, onions, salt, pepper, garlic powder, and Worcestershire sauce. Saute until the meat is nearly cooked through. Approximately 5 minutes.<\/li>\n<li id=\"wpzoom-rcb-direction-step-16369375271086657\" class=\"direction-step\">Add the carrots, potatoes, and rutabaga and cook another 2 minutes, stirring occasionally to ensure the vegetables are evenly cooked.<\/li>\n<li id=\"wpzoom-rcb-direction-step-16369375289806662\" class=\"direction-step\">Remove from heat and allow to cool until ready to assemble the pasties.<\/li>\n<\/ol>\n<p><strong class=\"direction-step-group-title\">Assemble and bake the pasties<\/strong><\/p>\n<ol>\n<li><span class=\"recipe-quantity-size\">\u00bd<\/span> 15-ounce package (1 crust) rolled refrigerated unbaked pie crust. \u00a0You can also make your own crust from your favorite recipe<\/li>\n<li>Preheat oven to 450 degrees F. Line two baking trays with parchment paper or a nonstick baking mat. Set aside.<\/li>\n<li>Whisk an egg for the egg wash.<\/li>\n<li>Dust your work surface with a little A.P. flour. Roll the first dough disk to 1\/8 inch thickness. Using a 4 1\/2-inch circle cutter, cut out 9 circles. Repeat the rolling and cutting process with the second disk of dough.<\/li>\n<li>Brush the rim of each dough circle with the egg wash and place approximately 1\/4 cup of filling in the center of the circle. Place a pea-size dot of butter in the center of each pasty before closing.<\/li>\n<li>Gently fold over and crimp the sides to seal. You can gently stretch the dough as needed. Use a fork to press and seal the edges of the pie dough.<\/li>\n<li>Brush the tops of the pasties with egg wash. Using a sharp knife, poke three small holes in the top of each pasty to allow the steam to release while baking.<\/li>\n<li>Bake at 450 degrees F. for 23-25 minutes until golden brown on top. Allow the pasties to rest for at least 15 minutes before eating. They may feel cool enough to handle before then, but they will still be extremely hot on the inside.<\/li>\n<li>Serve with gravy if desired.<\/li>\n<\/ol>\n<h3><a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/tim-loves-baby-back-ribs\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>4. TCU Texas Style Ribs \u00a0aka Tim Love&#8217;s Baby Back Ribs\u00a0<\/strong><\/a><\/h3>\n<p>Being from Texas if you have time make this recipe beach everything Tim Love makes is delish. Or if you are in a hurry pick up ribs from your favorite local spot. \u00a0Cooper&#8217;s, Railhead, or Riscky&#8217;s just to name a few.<\/p>\n<p class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Hed-cflqtp boMZdO kWmdea eivATX\"><strong>Ingredients:<\/strong><\/p>\n<div class=\"List-WECnc kumQyW\">\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1\/2 rack baby back pork ribs<\/div>\n<p class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW SubHed-ieqwos boMZdO dQfixc iCzzpN\"><strong>For the rub:<\/strong><\/p>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1 cup guajillo chile powder<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1 cup kosher salt<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">3\/4 cup black pepper, cracked<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1\/2 cup ground cumin<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1\/4 cup fresh rosemary, finely chopped<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1\/4 cup fresh thyme leaves, finely chopped<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1\/4 cup garlic powder<\/div>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">1 cup white sugar<\/div>\n<\/div>\n<div>\n<div class=\"Wrapper-fDsjip lctsOA\" data-testid=\"IngredientList\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-include-experiments=\"true\">\n<div class=\"List-WECnc kumQyW\">\n<p class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW SubHed-ieqwos boMZdO dQfixc iCzzpN\"><strong>Special equipment:<\/strong><\/p>\n<div class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW Description-dSEniY boMZdO uhmUU jdkyGd\">Hardwood chips or chunks, preferably whole pecan wood<\/div>\n<\/div>\n<\/div>\n<div class=\"InstructionsWrapper-guLFNa itVwC\" data-testid=\"InstructionsWrapper\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;InstructionList&quot;}\" data-include-experiments=\"true\">\n<p><strong>Step 1 &#8211; Prepare the grill for indirect heat:<\/strong><\/p>\n<p>If you don&#8217;t have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.<\/p>\n<h4 class=\"BaseWrap-sc-UrHlS BaseText-fFrHpW InstructionHed-cyWxDb InstructionHedSmall-jlvpzg leiHGz izUHFe cQacXx\">Step 2 &#8211;\u00a0<strong>Prepare the ribs:<\/strong><\/h4>\n<p>Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.<\/p>\n<p><strong>Step 3 &#8211;<\/strong> \u00a0<strong>Prepare the rub:<\/strong><\/p>\n<p>In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.<\/p>\n<p><strong>Step 4:\u00a0<\/strong>Generously season ribs with the mixture, rubbing them onto both sides of the rack.<\/p>\n<p><strong>Step 5:\u00a0<\/strong>Place the ribs, bone-side down, on foil to cook with the lid closed. Cover the grill and keep the temperature of the grill at a constant 225\u00b0F. Cook the ribs for about 3 to 4 hours or until tender.<\/p>\n<\/div>\n<\/div>\n<h3><a href=\"https:\/\/www.allrecipes.com\/recipe\/277148\/cream-cheese-sausage-balls\/\" target=\"_blank\" target=\"_blank\" rel=\"noopener noreferrer\">5. Tennessee Sausage Balls<\/a><\/h3>\n<p>This may or may not be a Tennessee tradition but it is a tried and true recipe from a die-hard Volunteer fan so it makes it official in my book. \u00a0Thank You, Michelle Epperson for sharing your tasty tailgate treat! I did link to a recipe I found online with similar ingredients in case you like to click links.<\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li>1 lb hot Wramplers sausage (room temp)<\/li>\n<li>1 cup sharp cheddar cheese (or more) (room temp)<\/li>\n<li>1 &#8211; 8 oz cream cheese (room temp)<\/li>\n<li>1 1\/4 Bisquick<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ul>\n<li>Preheat your oven to 400\u00b0<\/li>\n<li>In a large bowl, combine the ground sausage, biscuit baking mix, and shredded cheese.<\/li>\n<li>Form into 24 golf ball-sized balls and place on a parchment paper lined baking sheet.<\/li>\n<li>Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage, is cooked through entirely.<\/li>\n<li>Remove and serve hot!<\/li>\n<\/ul>\n<h3>On The Menu<\/h3>\n<p>We will be back next week with more tasty tailgate treats for your gameday fun. \u00a0Hope your team is in the Top Five. Hope your team is winning and having a great season. Enjoy the tasty tailgate treats.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Happy Football Friday, Y\u2019all. It is November, and the Playoff Committee is making its weekly ranking. So, this week I did recipes for the Top Five teams in this week&#8217;s rankings. \u00a0But before we dive into this week\u2019s recipes did y\u2019all save last week\u2019s recipe \u201cBacon Wrapped Greatness\u201c? Which was your favorite recipe? Are you [&hellip;]<\/p>\n","protected":false},"author":1643,"featured_media":46877,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","sfio_featured_image":false,"sfio_embed_code":"","_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","footnotes":""},"categories":[7,6,5,7361,35689,2,4,3,35691,2056],"tags":[],"class_list":["post-46848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-acc","category-big12","category-bigten","category-bowl-games","category-culture","category-featured","category-pac12","category-sec","category-recipes","category-top-25"],"modified_by":"Michael Kovacs, ADMIN","_links":{"self":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts\/46848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/users\/1643"}],"replies":[{"embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/comments?post=46848"}],"version-history":[{"count":1,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts\/46848\/revisions"}],"predecessor-version":[{"id":80371,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/posts\/46848\/revisions\/80371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/media\/46877"}],"wp:attachment":[{"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/media?parent=46848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/categories?post=46848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lastwordonsports.com\/collegefootball\/wp-json\/wp\/v2\/tags?post=46848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}