From the Pickletini to the infamous Trashcan, these iconic cocktails from Clemson and Columbia are guaranteed to fire up your tailgate. Bold, boozy and steeped in tradition, they’re just as unforgettable as game day itself.
Margaret Pearman, sommelier and wine director at Charlie’s L’Etoile Verte, shares three crushable wines for tailgating season and a tip for upgrading your drinkware from Solo cup to sommelier-approved.
Tailgating is a Southern tradition, and no setup is complete without good eats. These travel-friendly dishes — from pigs in a blanket to jalapeño poppers — are sure to be the real MVPs of game day.
Master the art of cooking large-format meats like prime rib or pork shoulder with these expert tips from Chef John Huffenberger. Perfect for game days, tailgates and holiday gatherings.
Make your tailgate snacks stand out without breaking a sweat. From salsa upgrades to next-level popcorn and cheesy queso remixes, here’s how to turn store-bought staples into crowd-pleasing favorites.
Chef Leslie Stewart of Palmetto Bay Sunrise Cafe shares why fresh horseradish is the unsung hero of Lowcountry tailgates. From shrimp cocktail to egg salad, this fiery root brings unexpected depth and flavor.
Still ending up with soggy fried chicken? Chef Benjamin Harris of The Sea Pines Resort shares his go-to method for getting that golden crunch every Gamecock fan craves. Cast iron, Wondra flour and beef tallow are your secret weapons.
We asked top Hilton Head and Bluffton chefs to spill their go-to tailgate foods. From wings and hot dogs to Carolina-style barbecue, these chefs keep it simple, bold and undeniably Southern.
Tailgate like a chef with this easy grilled street corn recipe from Michael Anthony’s Cucina Italiana. Parmesan, Pecorino and garlic butter take this side dish from simple to spectacular.
From backyard vines to historic roots, muscadine grapes are the South’s flavorful, antioxidant-rich fruit you didn’t know you needed. Learn how to grow, eat and cook with this late-summer staple.