Description
“Football and tailgating are both serious sport. To prep a memorable spread, you need time and original ideas – aside from certain traditional foods made to honor your chosen team (I’m pretty sure someone was barbecuing gator meat at that UT tailgate), you’ve got to make the thing that everyone will be talking about until the next one…and then do it all over again. In this issue, our associate editor of creative content, Brittany Furbee (a die-hard West Virginia fan), shows you how to build an unforgettable menu that’s sure to one-up every other tailgate in the lot.”
– Erin Byers Murray – Editor in Chief
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