story by Dale Cullins
Editor’s note: Welcome to the second season of Tusk to Tail, a special “web reality” presentation of the tailgating experience as organized, performed and perfected by a group of Hog fans who have been tailgating together for more than a decade. Members of the Tusk to Tail Team are Sean Casey, Jack Clark, Dale Cullins, Greg Houser, Craig May, David Rice and Mark Wagner. Tusk to Tail is managed by The City Wire and sponsored by Powerhouse Seafood and Grill.
Link here to the Tusk to Tail introduction for the 2013 season.
Follow the crew on Twitter — @TuskToTail
Boy, how time flies when you are having fun. It is already game 7 this Saturday, but it feels like we just got started.
We have two more games before we get a weekend off in a bye week for the Hogs. I think all of us are holding up pretty well, but I can’t vouch for our livers or our pocket books. I’m not even sure our families will know us when we stick around for a weekend.
South Carolina comes to The Hill this week, bringing the Old Ball Coach Steve Spurrier in for another early kickoff at 11:21 a.m. We have been pretty lucky so far for this to be only the Hogs second early game, but unlucky that it is cutting into our Fayetteville festivities. There are only so many hours in a season to tailgate, and when you have too many breakfast kickoffs, you essentially lose a couple of prime tailgating days over the course of the season.
Attendees of our fSouthern Miss tailgate seemed happy with our breakfast menu, so I don’t think we will shake that up too much. Tusk to Tail will serve two egg casseroles, two cream cheese danishes, sausage balls, biscuits, and 200 nuggets. I’m adding some homemade gravy, bacon, and sausage to the mix this week as well.
I want to share a couple of recipes that my wife has used over the years and will be making this week. They are staples now and are always cleaned out by the end of the tailgate.
Baked Egg Casserole
6 slices of buttered white bread
1 lbs fully cooked sausage
2 cups shredded cheddar cheese
1 cup of milk
½ cup of half and half
1 dozen eggs
4 oz can of chopped green chiles
1 tsp dry mustard
Place the 6 slices of buttered bread in a 9x13 pan, then sprinkle the cheese over the bread. Spread the sausage over the cheese. In a bowl beat the eggs and milk, salt and pepper to taste. Then pour it over the sausage. Place in the fridge overnight. In the morning bake it at 360 degrees over for 35-45 minutes or until it doesn’t jiggle.
Martha’s “Meant to be” Cheese Danish:
2 packages refrigerated crescent rolls
2 packages cream cheese (softened)
1-1/2 cups sugar, divided
1 large egg
1 tsp vanilla extract
1 stick butter, melted
1 tsp ground cinnamon
1 cup chopped pecans
Preheat the oven to 350 degrees. Grease a 13 x 9 baking dish. Unroll one can of the crescent rolls and press into the bottom of the dish, pressing perforations together to form a flat sheet of dough. Ease the edges of the dough slightly up the sides of the dish.
Combine the cream cheese, 1 cup of the sugar, the egg and vanilla in a medium bowl. Mix thoroughly. Spread the cheese mixture over the crescent roll dough. Unroll the remaining can of crescent rolls and place over the cream cheese mixture, pinching perforations together. Press the edges together to seal.
Combine the melted butter, remaining ½ cup sugar, the cinnamon, and pecans. Spread evenly over the top layer of crescent roll dough. Bake about 30 minutes or until golden.
My wife will use disposable 9 x 13 baking dishes so there is no mess to clean up after the tailgate.
Give these dishes a try. They will not disappoint this weekend. I sure hope the weather will hold, but if not, that is why we paid for sides for the tent this year.
Go Hogs and beat Carolina!