"Smokey Grill" Tailgate Recipes for UT-USC

Are you ready for Tennessee? Hey, if you're tailgating or just in need of a good smile, you're not ready until you've read this week's "Smokey Grill" offerings from Anna. She is legendary for her love of the Gamecocks, but even more famous for her mouthwatering recipes. She whipped these recipes up just for Gamecock fans ready to grill some Lame Kittens Saturday.

How many games have the Gamecocks been to against the Tennessee Vols and have uttered the following mantra: "If I hear Rocky Top played ONE MORE TIME, I'm going to explode, implode, scream, commit Hari Kari (seppuku)."

You know what I'm talking about? It's just SOMETHING about that song that has a way of putting me over the edge like nothing else can. So, to assist my other co-dependent sufferers from going through the torturous listening of this Orange rally cry, I have devised a menu that will give us the edge that we need to shut them down. If they can't score, they won't play that song.

It's so simple. I don't know why we haven't employed this strategy before. If we stop the touchdowns and field goals, we stop the song. How healing would that be? Not only do we win the game, but we've filled up on a great meal too. That's a Gamecock dream - and this is the year of the dream, baby. So let yo mama rock you to sleep and let's dream us a win against those big, bad orange and white hillbillies!

My inspiration for this little meal is pure Smokey Mountain magic - the fog, the foliage, the wildlife, people and their crafts - everything that you can drink in whenever you visit the beautiful state of Tennessee. But remember, we're going like the Trojan Horse to Tennessee. It's time to unload the tailgating paraphernalia and conquer the Volunteers.

First of all, I thought we could make a little Hillbilly Volunteer Venison Stew, but I've renamed it especially for game day to reflect my happiness that Moe Brown is able to rejoin the team on the field. In honor of that, I have now dubbed that beautiful pot of goodness, THE MOE BROWN "I AIN'T SWIMMY-HEADED MOE NO MO'" MEAT STEW. Now that oughta get us off on the right foot from the start.

Now, there's no meat stew on earth that would be worth its weight if it didn't have some real good pot juices to sop up. And I can't think of anything better to do the job than some real down-home hoecakes. Made with some fresh churned buttermilk, too. This is sooooo special, I can't he'p my sef, and I'm going to give it a purdy name, too… How about we call this one, JONATHAN CRUMPTON'S COMEUPPANCE CORN CAKE? That kinda sounds like exactly what we need to have happen, so, I'll just name a dish after it.

What kind of mountain meal would be complete without a little wilted salad greens? None that I know of. And wilting is exactly what we need to do to those Tennessee players. We need to sap'em of all their Volunteer notions of beating us. Who better represents South Carolina's ability to wilt another team than Mister Alshon Jefferies? I just have to give him his own dish this week, so, Mister Alshon, it gives me great pleasure to call this little bit of greenery, THE ALSHON "PULL IT OUT OF THIN AIR" WILTED SPINACH SALAD. Now, you just keep on catching those little leather balls this weekend in the way you know how to do so well.

Speaking of leather, do you know that those hillbillies used to use hound dog skin to make thread? That was a real tidbit of information to find out. It makes me look at old Smokey real different-like. Maybe he won't sing his little howl so loud this week, if he thought we might be using him to sew up the next patient getting his gallbladder out. Yeah, that would definitely make me think twice before I let out a howl. You hear me doggie? Carolina, are the Alphas on the field - you need to learn which pack to run with, Buddy Boy! (I hope I skeert him real good, you know - I was just a funnin' him a little!)

Now, we come to the sweet stuff. Oh, my I've got the best little dessert, it's almost Tennessee native food, and it is so associated with that state. I can honestly say it really "Sounds good to me" when I think of this bodacious dessert. It can only be a Chocolate Pecan Pie.

Nutmeats so tasty, coupled with the best chocolate and a scrumptious filling. It's a slice of heaven, just like when the mountains kiss the sky every morning when the mist burns off and they wake up from their sleep. Why don't we just give the naming honors to a player that has some really "sweet" stats, Kenny Miles, my rushing man. How does the MILE HIGH CHOCOLATE NUT PIE sound? As good as it is going to taste, you can believe it.

Friends, we have got to finish off this meal, not too differently than we need to finish off the Volunteers. We need a nice drink. Not one that goes down smooth-like, but one that will pop you in the gut - say like a musket. I think I have found a hillbilly concoction that is perfect for this here food. Call me suspicious, no, call me cautious… I don't want to associate any drink with a team member, we'll reserve the name for the responsible fans of upright character that know how to handle themselves in front of people. You know, it's YOU, Gamecocks that I'm talking about. When you go to visit, you need to mind your manners and make yo mama proud. So, for you, I've named this meal ender, the GAMECOCK BLAZIN' BULLET.

Have a great time in the Volunteer State. Drive real keerful–like and come back the same way you left, 'cept come home with a lil' sumpin for your kinfolk back home…. BEAT UT!!


3 lbs venison - cut into stew-size pieces (substitute stew beef, rabbit, or fresh pork)

1/2 lb bacon strips - cut into approx 2 inch pieces


salt and pepper

1 1/2 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

4 carrots, pared

4 turnips, pared

4 potatoes, pared

6 small onions, peeled

Brown meat with frying bacon.

Sprinkle meat with flour, salt and pepper.

Set meat in pot; add water and seasonings.

Cover and simmer until nearly tender.

Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes.

Serve the roast on a platter surrounded with vegetables.

Thicken the gravy and serve.


1 cup self-rising flour

1 cup self-rising cornmeal

2 eggs

1 tablespoon sugar

3/4 cup whole buttermilk

1/3 cup plus 1 tablespoon water

1/4 cup vegetable oil or bacon grease

Oil for frying

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. Drain and serve hot.


3 eggs

7 slices thick cut, peppered bacon

1 small red onion (or 1/2 large onion)

1 package white button mushrooms (about 12 mushrooms)

8 ounces baby spinach, washed, dried, and large stems removed

3 tablespoons red wine vinegar

2 teaspoons sugar

1/2 teaspoon Dijon mustard

Dash of salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat. Slice red onions very thinly, and then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop bacon.


3 extra-large eggs, lightly beaten

1 cup sugar

2 tablespoons unsalted butter, melted

1 cup dark corn syrup

1 teaspoon vanilla

1/4 cup Jack Daniel's Tennessee Whiskey

1/2 cup semi-sweet chocolate morsels

1 cup whole pecans

1 10-inch pie crust

Preheat oven to 375 degrees F. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's Tennessee. Mix well then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting.


2 c Coffee Liqueur

1 c Bourbon

2 c Irish Cream

2 c Creme de Cacao

10 c Milk

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