Anna's Tailgate Recipe for Arkansas

Wasn't it sweet? Wasn't it lovely? Wasn't it just wonderful to pull down that win last Saturday? Yeahhhhh Babeeeee!!!! It's just got me titillated and excited about our game against the Arkansas Razorbacks. Win this one and we're one away from the SEC East Title.

Can you taste it? Can you feel us moving across the goal line over and over again, rolling over the Razorbacks until the job is done. Can you see the linebackers mowing down the rushers and putting up a brick wall? Can you see the graceful receivers leaping in the air for the passes? Can you see the extra points sailing right through the goalposts? I can and much more.

So the hogs are coming to the University of South Carolina. I think I will get a little Biblical here, and please, please do not take me to be blasphemous — I actually preach on the weekends. But, I do remember something about the pigs going over the cliffs. That's exactly how we need to psych them for Saturday's game — let them think they are sailing over the cliffs. One by one, they go down. Offense, defense, special teams…. Whoosh — over the cliff. Welcome to Williams-Brice, boys.

OK, that seems a little violent. How about we treat these hogs special as only South Carolina knows how? On the Q. The Bar-B-Q that is. A little rub on their hog bellies, butts and backs. Some hot coals to greet them, a little basting here and there, smoke turned down just right. You know — a smell coming off the grill that could only mean some delectable pork barbecue. That's my idea of a Hog Reception.

That's what we should do…. Every tailgater out there that brings a grill should put a big pig on it and display a waving banner — "RAZORBACKS SERVED HERE!" That should be enough to make them a little timid to get off the bus, much less come into the stadium.

I'm a big believer of putting fear into an opponent. Last week, we didn't have to do too much in that regard because the other team's coach did it for us. Actually, he even scared me with his little conversation about the German army. I just can't seem to get it out of my mind, week 2. But it worked! He had his team so scared they forgot who was supposed to win….Thanks Coach Dooley, we appreciate your being a double agent.

Let's do the same thing this week. We're fierce, we're hard-hitting, we're the team that's going to get an upset on the field. Remember that, Stephen Garcia, Alshon Jeffrey, and Marcus Lattimore — and all you other big, bad Gamecocks getting ready to tame some wild hogs.

It's all about the BBQ this week. Succulent, aromatic pork barbecue. Start your charcoal, people. Get out your basting brushes and crisp up the skin. We're ready for some a Razorback defeat , we're making a run for the title!

Have a great time at the game, in your living room, in the sports bars — wherever you might light to watch it. Just get home safely, give those keys to a friend if you've had too many. Better to arrive alive than not at all.

Razorback BBQ Dry Rub for Ribs and Loins

1 TBL – Sweet Hungarian Paprika
3 TBL – Chili Powder
6 TBL – Brown Sugar
2 TBL – Turbinado Sugar
2 TBL – Kosher Salt
1/4 tea – Ground Cumin Powder
1/8 tea – Ground Cayenne Pepper
1/4 tea – Ground Black Pepper
1/4 tea – Jamaican Jerk Seasoning
1/4 tea – Tomato Powde

In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month. Rub into meat and cover meat with plastic wrap. Marinate in refrigerator for 2 -6 hours.

Barbecued Razorback Finishing Sauce

2 cups ketchup
1 cup dark molasses
½ cup white vinegar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon freshly ground black pepper
¼ teaspoon liquid smoke

Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, you're done. Store in a covered glass jar or plastic container in the refrigerator for up to a month.

To finish off his barbecued meats, Dr. BBQ takes a couple cups of Thick and Sticky BBQ Sauce, adds about a half-cup of honey and a big jolt of hot sauce, and lets the mix simmer in a saucepan for about 10 or 15 minutes. As the meat comes off the grill, use a pair of tongs to dip it in this sauce.

Anna's Hula Hog Sauce

1 can (12 to 14 ounces) crushed pineapple, about 1 1/2 cups
1/4 cup molasses
1/4 cup Dijon mustard
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
dash pepper
4 pounds pork spareribs

Prepare coals. In a bowl, combine pineapple, molasses, mustard, lemon juice, soy sauce, and Worcestershire sauce; set aside.

Sprinkle ribs with salt; place on grill over low coals, bone side down. Grill for 20 minutes; turn and grill for about 10 minutes longer. Turn meaty side up and brush with pineapple mixture. Continue grilling, basting occasionally, for about 30 to 60 minutes, or until meat is well done and tender.
Serves 4 to 6.

Anna's Pineapple Coleslaw

1 can of pineapple chunks, in juice.
¼ lb of cabbage, shredded.
½ lb of carrots, shredded.
¼ lb of red cabbage, shredded.
½ cup of sunflower seeds, lightly toasted.
½ cup of fat-free mayonnaise.
2 tablespoons of frozen orange juice concentrate, undiluted.
¼ teaspoon of salt.

Drain the pineapple chunks, reserving 2 tablespoons of juice.
In a bowl, combine the pineapple, cabbage, carrots and sunflower seeds.
In another bowl, mix the mayonnaise, orange juice, pineapple juice and salt.
Pour over salad mixture; toss.

Chill until time for serving.


8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 lg. onion, chopped
3 hot canned peppers, chopped
1 can (11 oz.) Mexican style or whole kernel corn, drained
2 c. buttermilk
1/2 c. shredded Cheddar cheese
Brown sausage in a deep 10 inch cast-iron skillet, reserving 2-3 tablespoons of drippings.
Crumble sausage.

Combine cornmeal, flour, baking powder, baking soda and salt.

In separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into greased skillet and bake for 20-25 minutes at 450 degrees or until done.

Bean Salad

2 cups canned green beans
2 cups canned yellow beans
2 cups canned kidney beans
2 cups canned butter beans
1/2 cup chopped celery
1/4 cup chopped onions
1/4 cup chopped red or green peppers
1/3 cup white sugar
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon celery seed

Drain all of the cans of beans and add them to a large mixing bowl.
Chop the celery, onion, and pepper. Stir into the beans.
In a medium saucepan, add the sugar, vinegar, vegetable oil and celery seed. Bring this to a boil.
Pour the liquid over the vegetables.
Cover and let stand 24 to 48 hours. Chill leftovers.
Serves 12.

Red Skinned Potato Salad

2 pounds clean, scrubbed new red
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving

Grilled Stuffed Apples

4 tart apples
1/2 cup pecan pieces
1/2 cup dried fruit: raisins, dates, cranberries - mixed
1 T honey
1 Tbs butter, melted
1 t cinnamon
dash of nutmeg
3/4 to one cup maple syrup

Peel and core the apples. Mix the walnuts, dried fruit, honey and spices together in a bowl. Put the apples in a 5×7 metal baking dish, or grill pan. Stuff the walnut fruit mixture into the center of the cored apples. Drizzle the maple syrup and melted butter over the top of the stuffed apples. Grill the apples at 325` for about an hour. While the apples are cooking baste them a couple times with the maple syrup, by spooning it over the top. Enjoy!

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