Every fall, college students anxiously await the arrival of the first football game. On game days at the University of Wisconsin-Madison, houses & parking lots surrounding Camp Randall flood with tailgaters fueling up for the big game. A foodie & college cook myself, I spent my time before the September 1 kickoff against Northern Iowa grazing around the stadium on a quest to find the best grub in town! Red was the color of the day -from jerseys to jockstraps, Badger fans showed their Bucky pride through a wide array of costumes & decorations. The energy was contagious & strangers young & old welcomed me with open arms. I quickly learned it is the tailgating veterans who really offer up the best grub. Many were kind enough to offer tips & tricks worthy of any college tailgater. I was drawn into a Madison alum tailgate hosted by the red-clad Larry & Lois Pfister. Their main attraction, a Weed Eater powered blender, is a popular innovation among many Badger fans. This little piece of machinery mixes up pre-game libations like a pro. Perfect for blended drinks on game day, be sure to check out their recipe, The Frozen Gopher. Next on my tailgate-studded stroll was a meet-n’-greet with Uncle Phil of “Uncle Phil’s Mustard,” who has been coming to Badger tailgates for 39 years. For his first course, Uncle Phil served up Klement’s brats, followed by chicken skewers marinated with Kikkoman Teriyaki Sauce & tenderloin skewers. The must-have at his tailgate is, of course, the full line of Uncle Phil’s mustards. After all, you can’t have a brat without toppings! For Badger supporters & football fans alike, Uncle Phil features a variety of helpful “Tailgate Tips” & recipes on his website: . Finally I met Tom & Janice Laufenberg, who brought out the big guns with their Big 10 spread. From traditional brats
& burgers to savory crockpot meatballs, they dished out a feast fit for a king. The couple plans their tailgates according to the season -- for their annual Thanksgiving tailgate, they offer turkey, stuffing & all of the holiday fixings. Janice always prepares breakfast sausage & an egg casserole for early morning tailgates. Casseroles are perfect for college cooks because you can make them the day before! The Laufenberg’s daughter, Kelly, always makes a variation of Frank’s RedHot Buffalo Chicken Dip. For college students looking to cut cooking expenses, Kelly suggests using leftovers:. “For this past tailgate, I used chopped turkey I had frozen from a leftover turkey cooked earlier in the week.” Her crowdpleasing dip is a hit & is simple to prepare! I can wholeheartedly say that my conquest to find the best Big 10 treats ended in triumph, only made sweeter by a Badger victory. With a stuffed stomach (& snug jeans) I walked home with my head full of new tailgating ideas. To all of you college cooks, try some of these Big 10 tips if you want to put on a successful tailgate!
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