Tide & Tigers Today Tailgating: A Southern Proper Hot Dog Stand

Game Day Entertaining By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating BrandGame Day Entertaining 

October 15, 2016

Alabama vs Tennessee Vols
Auburn Off

A Southern Proper Hot Dog Stand

Distinctive Alabama born & bred food fundamentals such as McEwen & Sons stone ground grits based out of Wilsonville face off against classic Tennessee players who answer the call by raising a little cane. Collard green pesto kissed with Muddy Pond sorghum dresses out this menu built for linebacker-sized appetites. Get ready to revel in a delicious pre-game warm up featuring grits & greens, bacon & eggs plus glorious barbecue flavors all served atop Conecuh County hickory smoked MVP’s made with pride exclusively in the yellowhammer state. Your taste buds will take down the competition long before kick-off. One bite & you will see, there’s simply no better way to relish in sweet victory over the Volunteer state or any other matchup for that matter when your side is stacked with more tasteful team players.

Game-Day-Entertaining-Hot-Dog-Bar-Menu-Grits-And-Collard-Greens-Pesto-Buttermilk-Lipstick-Tailgating-Recipes-Rebecca-Gordon-Tailgate-Party-Football-Appetizers-Tailgating-Dips-College-Football-Tailgate-Party-Menu-Football-Party-Recipes-Southern-HostessThe Game Plan

Set up a breakfast bar so guests can build their own creations.
Start with your kitchen island or push the dining table against the wall.
Plug in the slow cooker to keep grits hot.
Cook bacon ahead of time & warm quickly just before serving.
Fry a team of eggs all at once on a griddle.

Grill smoked sausages & offer a selection of buns.
Prep items ahead of time for an easy game day score.
Toppings can then be transferred to small bowls before serving.

Take a cue from artisan pubs & eateries.
Sturdy, utilitarian sheet pans are all the rage.

Half sheet pans take little doggies from the grill
to a gridiron infused buffet of tailgating fan fare.
A stack of quarter sheet pans lined with parchment paper
offer an edgy way to take down the tasty opposition.

Tide & Tigers Today Game Day Hostess Rebecca Gordon Buttermilk Lipstick Tailgating Recipes WBRC Fox 6 Birmingham Raycom Sports Alabama Auburn Football

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Episode 7
A Southern Proper Hot Dog Stand

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Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballThe Menu

A Southern Proper Hot Dog Stand
Get ready to smoke ’em up good with a team of so-southern, breakfast anytime ideas.

Grits & Greens Game Day Dogs
Pimiento Cheese Grits
Collard Green-Sorghum Pesto
Smoky Alabama BBQ Sauce
Atomic AU Sauce

Crimson Barbecue Sauce * Smoked Pulled Pork * Bacon * Fried Eggs


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGrits & Greens Game Day Dogs
makes 8 to 10 servings

Cut 2 pounds of good quality smoked sausage into bun length portions.
Score them several times by cutting a 1/4-inch slit into the surface.

Grill the sausages over Medium-High {350 to 400 degrees} 4 minutes per side
or until grill marks appear. Fill split hot dog buns with the sausages.
Top with Pimiento Cheese Grits & Collard Green-Sorghum Pesto.

 Game-Day-Entertaining-Hot-Dog-Bar-Menu-Grits-And-Collard-Greens-Pesto-Buttermilk-Lipstick-Tailgating-Recipes-Rebecca-Gordon-Tailgate-Party-Football-Appetizers-Pimiento-Cheese-Grits-Tailgate-Party-Recipes-Southern-Entertaining-Southern-Tailgating Party

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPimiento Cheese Grits
makes 8 servings

Run The Option

Loaded with two kinds of cheese, serve the hearty grits over the sausages or ladle in bowls & pile up the toppings.

5 cups water
1 1/2 tsp kosher salt
1 cup stone ground grits
1 {8-oz} block extra sharp white Cheddar cheese, shredded
1/2 cup shredded Parmesan cheese
1/3 cup diced roasted red bell peppers
1/2 tsp ground red pepper
Freshly ground black pepper
2 Tbsp butter

Bring the water & the salt to a boil in a 3 1/2-quart saucepan over High heat. Whisk in the grits & reduce the heat to Medium-Low. Simmer partially covered with the lid & stir occasionally for 25 to 30 minutes or until tender. The grits should be relatively thick. Remove the grits from the heat. Stir in the cheeses, the roasted red bell peppers, the ground red pepper, the black pepper & the butter until blended.

The Extra Point

Grilled pork tenderloin can be prepared as quickly as a batch of grits. Make this combo simultaneously & a go-to dinnertime meal when the play clock is heading down to zero. Add a simple green salad or toss a few veggies on the fire for an easy sideline winner.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCollard Green-Sorghum Pesto
makes 1 1/4 cups

The Basic Fundamentals

The new south hot dog relish. The mixture will be very thick, especially if prepared a day or two ahead. Stir in a little water to thin the mixture, if desired.

4 cups packed fresh collard greens, trimmed & chopped
1/2 cup toasted pecan halves
1 garlic clove, quartered
1/4 cup shredded Parmesan cheese
1/4 cup olive oil
2 tsp sorghum
1/4 tsp kosher salt

Bring a 4 cups of water to a boil in a 3-quart saucepan over High heat. Add the greens & turn off the heat. Let stand 1 to 2 minutes or until tender. Drain & plunge the greens in ice water to stop the cooking process. Drain well between paper towels. Pulse the pecans & the garlic in a food processor until finely ground. Add the greens, the cheese, the oil, the sorghum & the salt. Pulse several times until smooth, stopping to scrape down the bowl. The mixture will be very thick. Stir in 2 to 3 Tbsp water to thin, if desired.

The Extra Point

This fresh, bright blend makes a delicious topper for burgers, sandwiches, grits & so much more.

Tailgating Recipes How To Smoke Chicken. How To Make White BBQ Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Tailgating, Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Pastry Chef Writer Food Stylist How To Make Smoked Chicken Barbecue Digital Culinary Photo Journalist Editorial Director Birmingham Alabama TV Cooking Personality Classic Barbecue

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSmoky Alabama BBQ Sauce
makes 2/3 cup

Trick Play

Chipotle chile powder is made from smoke dried jalapeños which add bold heat to an Alabama classic. Coupled with the vinegar, the mixture pairs seamlessly with the pesto much as a hot pepper sauce would.

1/2 cup mayonnaise
2 Tbsp apple cider vinegar
1 tsp sugar
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp chipotle chile powder

Stir together all the ingredients in a small bowl.

The Extra Point

Try this tasty sauce on burgers or use as a French fry dipper.

Game Day Entertaining. Smoky Comeback Sauce By rebecca gordon buttermilk lipstick tv cooking personality editor-in-chief southern tailgating cooking & lifestyle entertaining brand southern tailgating expert game day recipes crafts original content pastry chef writer author food stylist tide & tigers today tailgate host birmingham alabama wbrc fox 6 contributor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickAtomic AU Sauce
makes 2/3 cup

Trick Play

First string notables team up & complete the pass into a homemade version of Sriracha. Southern born hot sauce, garlic & a smidgen of sugar is a simple way to take mayo fundamentals to the next level. Drizzle this fiery No. 1 contender over the smoky game day dogs to resemble tiger stripes.

2 Tbsp hot sauce
1 small garlic clove, pressed
1 tsp sugar
1/2 cup mayonnaise

Stir together the first 3 ingredients in a small bowl. Whisk in the mayonnaise until smooth.

The Extra Point

Toss with shredded cabbage & matchstick carrots for a delicious cole slaw.

Whiskey Kissed Mini Sorghum Pecan Pies Game Day Entertaining BY Rebecca Gordon Tide & Tigers Today Tailgating hostess Buttermilk LIpstick Football Tailgate Party ideas Alabama Auburn Tailgate Menus Raycom Sports News Network WBRC Fox 6 Birmingham

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMini Sorghum Pecan Pies
makes 2 dozen

Sneak Attack

The whiskey leans in like a brush against her forehead at the end of a long evening.

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup ap flour
1/4 cup plain yellow cornmeal
3/4 cup chopped pecans
1/3 cup dark brown sugar
1/4 cup sorghum
1 Tbsp Tennessee whiskey
1 tsp vanilla
A pinch of kosher salt
1 egg

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup mini muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes. Preheat the oven to 350 degrees. Portion the pecans between the dough in the muffin cups. Whisk together the brown sugar, the sorghum, the whiskey, the vanilla & the salt. Gently fold in the egg. Divide the mixture between the muffin cups. Bake 22 to 25 minutes or until the crust is golden & the filling is set. Let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans.

The Extra Point

Break the plain & score big time touchdown points with tailgating fans. Top the petite pies with a mini scoop of premium vanilla ice cream or serve several in Mason jars, a la mode, with chocolate sauce.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Steal Game Winning Extra Points

Don’t stop with just grits & greens.
Seal the deal for one smashing-good breakfast bar tailgate party.

A great quarterback & O-line may score the majority of points
but never underestimate the special teams to clench the win.

Alabama relies on smokehouse flavors to huddle up for a smart game plan.
Crimson & white BBQ sauce with pulled pork
prove to be A-No. 1 atop this fanatics dream dog.

Auburn takes a down-home approach,
Sporting a mean selection of classic breakfast yummies.
A full-on breakfast tops this smoky little doggie. Knife & fork required.

Alabama vs Tennessee

Baptized the Third Saturday In October, the first meeting between Alabama & Tennessee took place in 1901 ending in a 6 all tie. The gridiron tug-of-war began building momentum as a feisty matchup both fan bases anticipated with vigor each year under the reign of Alabama’s head coach Paul “Bear” Bryant & Tennessee’s Robert Neyland. The intense crimson & orange clash of the titans still remains as one of the most ferocious southern college football rivalries to date. 

In 1966, when Tennessee had been leading the dance since the first quarter with a 10-zip edge against the Crimson Tide in their very own Neyland Stadium, Kenny Stabler cut in to stop the Volunteers from waltzing away with the win by scoring a touchdown & completing a 2-point conversion to Wayne Cook in the fourth quarter. Soon to follow, Steve Davis kicked a successful field goal clenching the additional 3 game winning points with under 4 minutes left on the clock sealing the nail biting sweet victory. From grit to glory, players & fans continue to honor a long standing tradition of smoking post game cigars after a win, a custom that began in the 1950’s.

BBQ Grits & Greens

Bama’s recipe for a “pluck and grit”, dirty dog starts with the basic fundamentals & finishes strong. Drizzle & down the players from the opposing team in Crimson flames before they ever have a chance to hit the field.

Grits & Greens Game Day Dogs
Smoky Alabama BBQ Sauce
Smoked Pulled Pork
Crimson Barbecue Sauce


The first meeting between Auburn & Tennessee took place in 1900 where the Tigers came out on top with a shutout 23-0 win in Birmingham, Alabama. The annual matchup between the southern football rivalries came to halt in 1991 when the SEC was split into eastern & western divisions in order to make room for a championship game within the conference at the end of each season. The last face off between the Volunteers led by head coach Butch Jones & the Tigers led by Gus Malzahn took place in 2013 with Auburn coming out on top yet again. The next game between the two teams is scheduled to take place during the 2018 football season.

The Farmhouse

Breakfast specialties remain “fearless and true” for an afternoon of dog-eat-dog football games. Shift the barcolounger into high gear… Auburn fans will be sitting pretty to see who goes down in the rankings after a day of fiery festivities.

Grits & Greens Game Day Dogs
Atomic AU Sauce
Fried egg

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune
“Tennessee Waltz” Sam Cooke

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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