There’s tailgating. And then there’s tailgating.
“When I was at University of Florida, there were people who got there at 2:30 in the morning cooking a whole pig on a spit,” said Taylor Mathis, author of “The Southern Tailgating Cookbook: A Game-Day Guide for Lovers of Food, Football and the South” (University of North Carolina Press). “It’s great to see that kind of dedication, to get there 17 hours before kickoff.”
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