We’ve set up a tailgating camp at Razorback stadium time or two, and have worked out a pretty good system over the years for keeping a horde of hungry fans happy until (and sometimes during) game time.
We kick off the day with drinks served up in our college logo-emblazoned Collegiate Drinkware. Made of virtually unbreakable plastic, they travel great to and from the game and, best of all, everyone can root on our Razorbacks (or your team!) without worrying about breakage. We add a few rugged logo-emblazoned Collegiate Pitchers filled with assorted beverages to easily serve our crowd. Plus they look fan-tastic on our tables!
Next comes the first course, snackers! Our Collegiate Serving Trays come in handy for serving up everyone’s favorite finger foods. Pigs-in-blankets, tortilla roll-ups, mini sandwiches — you name it. Stack ’em high on these oversized round trays so fans can graze along the buffet line, or pass them around — the handles make it easy.
For dips, pop a bowl in the center of the tray and pile on crackers or chips for an instant chip-and-dip serving tray.
For the pregame main event, we pull out our ColorWare or ExtremeWare Dishes, color-matched to our Collegiate tumblers of course, and serve up some yummy fare from the slow cooker — like pulled pork for sliders (recipe below) or a hearty chili on colder days. By precooking the main course instead off cooking on-site, we can focus on game day fun — but make tailgating your own! We know plenty of fans who love cooking up marvelous fare in their traveling kitchens.
Not sure what to whip up? Check out this game day go-to for great tailgating recipes: Southern Living’s Official SEC Tailgating Cookbook
Our Game Day Fave: Slow Cooker Pulled Pork
With sides and snacks, serves a hungry group of 10-12
2 large sweet onions, cut into 1/2-inch slices
1 (5- to 6-lb.) boneless pork shoulder roast (Boston butt)
** Note — we’ve used a large pork loin in a pinch!
2 tablespoons seasoning blend (BBQ, Cajun… your choice for flavors!)
1/4 C brown sugar
1 teaspoon kosher salt
1 (10 1/2-oz.) can condensed chicken broth
1/4 C Apple Cider vinegar
1. Place onions in the bottom of a lightly greased 6-qt. slow cooker. Rub roast/loin with seasoning blend, brown sugar and salt; place roast on top of onions. Pour broth and apple cider vinegar over roast. Cover and cook a roast on LOW 8 to 10 hours or until meat shreds easily with a fork. For a pork loin, cook 6 to 8 hours.
2. Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and return shredded pork to slow cooker to warm and serve.
Serve with a selection of your favorite BBQ sauces (don’t forget the tangy Carolina sauce!), Hawaiian-style slider or sandwich buns, or go Tex-Mex with corn tortillas, and include plenty of toppers like coleslaw, pickles and sliced onions.