College football is back, and so are the lively tailgates and celebrations for favorite teams. As the season kicks off, Josh Cooper, a world-class barbecue chef and political consultant from Tallahassee, Florida, shared his secrets for a winning tailgate. Cooper, who previously played college football, emphasized the importance of thorough preparation before game day.
‘Your football team has put in the work over the last year, so it’s only fair to make sure you’ve put in the work ahead of your tailgate,’ Cooper told Fox News Digital. He outlined the essentials for a successful tailgate, including a well-organized food plan, adequate supplies of ice and beverages, and proper setup like shade tents, hand-washing stations, and trash bins.
Cooper advised tailgaters to consider the timing of their game’s kickoff when planning their food menu. Early kickoffs may require more breakfast-style dishes, while afternoon and night games could call for a more traditional appetizer and dinner menu. ‘Game schedule not only helps you determine what foods to serve, it determines when to serve food to your guests,’ he said.
One of Cooper’s top tips was freezing water bottles to use as ice and then drinking them up ‘after a long day of imbibing.’ He also recommended cooling down the grill before game day and ensuring that tailgate food is something that’s easy to handle, like pulled pork sandwiches or Tex-Mex-style tacos.
In addition to the food and drink, Cooper stressed the importance of leaving the tailgate area cleaner than it was found. ‘Don’t give anti-tailgaters any reason to shut you down,’ he said. ‘Dispose of your trash, oil or ash properly. Make sure everyone gets to enjoy this wonderful pastime for years to come.’
Meanwhile, the Palace Saloon, a long-time college bar in Tallahassee, continues to serve drinks, though it no longer offers food. Current owner Lora Lowe noted a shift towards seltzer-type drinks and away from beer, reflecting broader trends in the beverage industry.