Main Dishes
Nashville Hot Chicken
The iconic Music City classic - bring the heat!
Ingredients
- 4 chicken thighs & 4 drumsticks
- 2 cups buttermilk
- 2 cups flour
- 1 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp paprika, garlic powder, salt
- 1/2 cup lard or bacon fat (for paste)
- 3 tbsp cayenne (for hot paste)
Instructions
- Marinate chicken in buttermilk overnight in fridge.
- Mix flour with 1 tbsp cayenne, paprika, garlic, salt.
- Dredge chicken in flour mixture, shake off excess.
- Fry at 325°F for 15-18 minutes until golden and 165°F internal.
- Make hot paste: melt lard, add 3 tbsp cayenne, brown sugar, paprika.
- Brush hot paste generously over fried chicken.
- Serve on white bread with pickles. Titan Up!
Tennessee Smoked Brisket
Low and slow - worth every minute of the wait
Ingredients
- 12-14 lb whole packer brisket
- 1/4 cup coarse black pepper
- 1/4 cup coarse kosher salt
- 2 tbsp garlic powder
- 1 tbsp onion powder
- Hickory or oak wood chunks
- Apple cider vinegar spray
- Butcher paper for wrapping
Instructions
- Trim brisket, leaving 1/4" fat cap.
- Apply rub generously, let sit 1 hour.
- Smoke at 225-250°F fat side up.
- Spritz with apple cider every hour after bark forms.
- Wrap in butcher paper at 165°F internal (the stall).
- Continue until 203°F and probe tender.
- Rest 1-2 hours before slicing against the grain.
Tennessee Pulled Pork
Smoky, tender, and perfect for sandwiches
Ingredients
- 8-10 lb bone-in pork shoulder (Boston butt)
- 1/4 cup brown sugar
- 2 tbsp paprika
- 2 tbsp chili powder
- 1 tbsp each: garlic, onion, cumin
- 1 tbsp salt, 1 tsp black pepper
- 1 cup apple cider vinegar
- Your favorite BBQ sauce
Instructions
- Mix all dry spices for the rub.
- Score fat cap, apply mustard as binder, then rub.
- Smoke at 225°F using apple or cherry wood.
- Spritz with apple cider vinegar hourly.
- Wrap in foil at 165°F with splash of apple juice.
- Cook until 205°F and bone pulls clean.
- Rest 30 min, then pull and mix with juices.
Southern Sides
Southern Mac & Cheese
Creamy, cheesy, and baked until golden with a crispy top. Use sharp cheddar, Velveeta for creaminess, and a touch of cream cheese.
Pro tip: Add a layer of breadcrumbs mixed with melted butter on top before baking.
Collard Greens
Slow-simmered with smoked ham hocks, onion, garlic, and a splash of apple cider vinegar. Season with red pepper flakes.
Pro tip: Cook low for 2-3 hours until silky tender. Save the pot liquor!
BBQ Baked Beans
Sweet and smoky with bacon, brown sugar, molasses, and your favorite BBQ sauce. Bake until thick and bubbly.
Pro tip: Add chopped burnt ends or pulled pork for extra meat!
Creamy Coleslaw
Crisp cabbage and carrots in a tangy mayo-based dressing with apple cider vinegar, sugar, and celery seed.
Pro tip: Make it a few hours ahead so flavors meld together.
Cast Iron Cornbread
Golden, slightly sweet cornbread baked in a screaming hot cast iron skillet with bacon drippings for crispy edges.
Pro tip: Preheat the skillet with butter/bacon fat before adding batter.
Crispy Fried Okra
Fresh okra sliced, dredged in seasoned cornmeal, and fried until golden and crunchy. Serve with ranch or comeback sauce.
Pro tip: Soak okra in buttermilk before breading for extra tender results.
Southern Potato Salad
Creamy with hard-boiled eggs, sweet pickle relish, celery, mustard, and mayo. Some families add a secret ingredient!
Pro tip: Season potatoes with salt while still warm so they absorb flavor.
Desserts
Southern Banana Pudding
Creamy, dreamy layers of pure comfort
Ingredients
- 2 boxes vanilla wafers (Nilla)
- 6 ripe bananas, sliced
- 2 cups whole milk
- 1 can sweetened condensed milk
- 1 box instant vanilla pudding
- 8 oz cream cheese, softened
- 12 oz Cool Whip, thawed
Instructions
- Beat cream cheese until smooth.
- Add condensed milk, mix well.
- Add milk and pudding mix, beat until thick.
- Fold in Cool Whip gently.
- Layer: wafers, bananas, pudding. Repeat 3x.
- Top with wafers and refrigerate 4+ hours.
Tennessee Pecan Pie
Rich, gooey, and loaded with pecans
Ingredients
- 1 unbaked 9" pie crust
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup melted butter
- 3 eggs, beaten
- 1 tsp vanilla extract
- 2 cups pecan halves
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- Whisk corn syrup, brown sugar, butter, eggs, vanilla, salt.
- Arrange pecans in pie crust.
- Pour filling over pecans.
- Bake 50-55 minutes until set (slight jiggle in center).
- Cool completely before slicing.
Southern Peach Cobbler
Warm, sweet peaches with buttery biscuit topping
Ingredients
- 2 lbs fresh peaches (or 2 cans, drained)
- 1 cup sugar (divided)
- 1 cup flour
- 1 cup milk
- 1 stick butter, melted
- 1 tbsp baking powder
- 1 tsp cinnamon
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350°F.
- Pour melted butter in 9x13 baking dish.
- Mix flour, 1/2 cup sugar, baking powder, milk into batter.
- Pour batter over butter (don't stir!).
- Toss peaches with remaining sugar and cinnamon.
- Spoon peaches over batter (still don't stir!).
- Bake 45-50 min until golden. Serve warm with ice cream.
Tennessee Chess Pie
A Southern classic - simple but irresistible
Ingredients
- 1 unbaked 9" pie crust
- 1.5 cups sugar
- 1/2 cup butter, melted
- 3 eggs
- 1 tbsp cornmeal
- 1 tbsp white vinegar
- 1 tsp vanilla
- Pinch of salt
Instructions
- Preheat oven to 325°F.
- Whisk sugar and melted butter.
- Beat in eggs one at a time.
- Add cornmeal, vinegar, vanilla, salt.
- Pour into pie crust.
- Bake 50-55 minutes until set with slight wobble.
- Cool completely - filling will set as it cools.
Goo Goo Cluster Brownies
Inspired by Nashville's famous candy since 1912
Ingredients
- 1 box brownie mix + ingredients
- 1 cup marshmallow fluff
- 1 cup caramel sauce
- 1 cup roasted peanuts, chopped
- 1 cup milk chocolate chips
- 2 tbsp butter
Instructions
- Bake brownies per package in 9x13 pan. Cool 10 min.
- Spread marshmallow fluff over warm brownies.
- Drizzle caramel sauce over fluff.
- Sprinkle with chopped peanuts.
- Melt chocolate chips with butter, drizzle on top.
- Refrigerate 1 hour before cutting.
Game Day Drinks
Southern Sweet Tea
The house wine of the South
Mix: 4 family-size tea bags, 1 cup sugar, 1 gallon water. Brew tea in 4 cups boiling water 5 min. Add sugar while hot, stir until dissolved. Add remaining cold water. Serve over ice with lemon.
Lynchburg Lemonade
Jack Daniel's signature cocktail
Mix: 1.5 oz Jack Daniel's, 1 oz triple sec, 1 oz fresh lemon juice, top with lemon-lime soda. Serve over ice in a tall glass with lemon wheel garnish.
Tennessee Whiskey Sour
Smooth Tennessee whiskey meets citrus
Mix: 2 oz Tennessee whiskey, 1 oz fresh lemon juice, 3/4 oz simple syrup, dash of bitters. Shake with ice, strain into rocks glass. Garnish with cherry and orange.
Titans Blue Margarita
Team colors in a glass - Titan Up!
Mix: 2 oz tequila, 1 oz blue curaçao, 1 oz fresh lime juice, 1/2 oz agave. Shake with ice, strain into salt-rimmed glass. Perfect for game day!
Nashville Bushwacker
Frozen boozy milkshake - Broadway favorite
Blend: 1 oz each: Kahlua, dark rum, amaretto, dark crème de cacao. Add 2 oz cream of coconut, 2 oz half & half, 1 cup ice. Blend until smooth. Top with whipped cream.
Bourbon Slush
Make-ahead frozen punch perfection
Mix & Freeze: 2 cups bourbon, 1 can frozen lemonade, 1 can frozen OJ, 6 cups water, 1 cup sugar, 2 tea bags steeped. Freeze overnight. Scrape into glasses, top with lemon-lime soda.
Spiked Arnold Palmer
The classic combo with a Tennessee twist
Mix: 2 oz sweet tea vodka (or regular vodka), 4 oz fresh lemonade, 4 oz unsweetened iced tea. Stir over ice in tall glass. Garnish with lemon wedge and mint sprig.
Tailgate Pro Tips
Prep ahead: Make rubs, marinades, and side dishes the night before. Morning-of is for cooking meat!
Temperature matters: Invest in a good meat thermometer. Brisket at 203°F, chicken at 165°F, pork at 205°F.
Rest your meat: Let brisket and pork rest wrapped for at least 30 minutes. The juices redistribute!
Keep it hot: Use insulated coolers with towels to keep smoked meats warm for hours.
Batch your drinks: Make a big batch of cocktails in a dispenser so you can enjoy the game!
Don't forget the basics: Napkins, wet wipes, trash bags, and hand sanitizer are tailgate essentials.
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