Buccaneers Home Schedule
August 24 vs. Detroit Lions, 8 p.m. (preseason)
August 30 vs. Jacksonville Jaguars, 7:30 p.m. (preseason)
September 16 vs. Philadelphia Eagles, 1 p.m.
September 24 vs. Pittsburgh Steelers, 8:15 p.m.
October 21 vs. Cleveland Browns, 1 p.m.
November 11 vs. Washington Redskins, 1 p.m.
November 25 vs. San Francisco 49ers, 1 p.m.
December 2 vs. Carolina Panthers, 1 p.m.
December 9 vs. New Orleans Saints, 1 p.m.
December 30 vs. Atlanta Falcons, 1 p.m.
University of South Florida Bulls Schedule
September 1 vs. Elon, 6 p.m.
September 8 vs. Georgia Tech, 12 p.m.
September 22 vs. Eastern Carolina University, TBA
October 20 vs. University of Connecticut, TBA
November 3 vs. Tulane, TBA
November 23 vs. University of Central Florida, TBA
Rules are Rules
Here are some “oh no, definitely nots” to keep in mind while tailgating at Raymond James Stadium, per Tampa Sports Authority:
-Bring a keg or other “large vessel”
-Use loud speakers
-Infringe on or block another guest’s tailgating area
-Set up a tent larger than 10×10 or combine tents to make a larger tent
-Arrive more than 3 ½ hours before a Buccaneers game or 5 hours before a USF Bulls game; parking lots don’t open until then.
-Forget to bring cash. Cards aren’t accepted to pay for parking.
Skip the DIY
Between the setup, cooking and cleanup, tailgating can take a heck of a lot of work. The Tailgate Guys launched in Auburn, Alabama, in 2009 to help put the fun back in tailgating for local college football fans and have since expanded their business to 27 universities nationwide, including USF. The Tailgate Guys offer four different tailgating packages to host up to 60 guests before USF games and can create custom packages for larger groups. All options include a premium reserved spot close to the stadium, a 10×10 tent, tailgate chairs, a table with linens and a personalized sign; amenities for some of the larger packages include larger tents, multiple tables and a full media package with TVs. They’ll even handle your catering through their partners Holy Hog Barbecue, Pipo’s Authentic Cuban Eats and Tampa Catering. Plus, they’ll clean up when you head into the game. Need we say more?
(813) 730-3518 | tailgateguys.com | firstname.lastname@example.org
Join the Crew
Tailgate with your fellow Bucs fans for a good cause at the party hosted before each home game by local podcast and blog What The Buc (whatthebuc.net/tailgate). The group sets up on a private lot across from the stadium on the Himes Avenue side, and food, drinks (alcoholic and not) and games are provided until they run out. While tailgaters are not required to pay to participate, What the Buc asks each guest to donate what they can, with all net profits goes to that month’s designated charity. You not have to RSVP — just check in and get a wristband at the welcome desk — so pull on your Buccaneers red, don the eyepatch and hit the one of Tampa’s biggest tailgates. Did we mention there are real restrooms on site?
7 Deadly Gins: Wrath
Mix up this Buccaneers-red drink before pregame, and perhaps you’ll inspire the team to take out their wrath on the visiting team. This is one of the seven gin-based biblical cocktails created by Eau Claire Distillery in Alberta, Canada. Their team uses their Parlour Gin — a London-dry style liquor — which pairs nicely with the sweetness of the cherries and spice of the star anise. To muddle, a toothed muddler works best on fruit, but the end of a wooden spoon will also do the trick.
2 oz. Parlour Gin
1.5 oz. star anise cherry mix
.5 oz. lime juice
Muddle six cherries and two star anise with gin and lime juice
Strain into a rocks glass with a large ice cube
Stir to combine and top with tonic
Where to buy:
1720 N. Dale Mabry Hwy.
Eau Claire Distillery
Korean BBQ Pulled Pork Sliders
Slow-cooker meals have always been a favorite of tailgaters everywhere. The culinary team at The Brass Tap took that concept up a notch by incorporating the hot Korean barbecue trend with a traditional pulled pork slider. Most of the hard work can be done the night before the game, with only assembly left once you hit the lot. For a spicy kick, try Bibigo Barbecue Gochujang Sauce ($4.99, amazon.com) or Kikkoman Takumi Korean BBQ Sauce (available at Publix).
3 brioche slider buns
½ oz. melted butter
6 oz. pulled pork
6 oz. Korean BBQ sauce
3 oz. cole slaw
2 tbsp. chopped scallions
1 oz. cotija cheese
Romaine lettuce (to taste)
Pickle chips (to taste)
Prepare the pork ahead of your tailgate using your favorite slow-cooker recipe. Keep pork on low heat in slow cooker until you are ready to put together the sliders.
Place three slider buns on the cutting board, cut side up.
Coat the tops and bottoms of the buns with melted butter.
Place cut sides down on grill on low heat to toast.
As you shred the pork with forks, mix in half of the Korean BBQ sauce (or your preferred amount).
Transfer toasted buns to cutting board with cut side up.
Spread remaining BBQ sauce on the insides of each slider bun.
Place sauced pulled pork (about 2 oz. each) on each bun.
Place cole slaw divided evenly on top of the pork on each slider.
Sprinkle chopped scallions over each slider.
Sprinkle cotija cheese over each slider
Top with romaine and pickle chips, if desired.
Replace the bun tops and insert picks to keep the sliders together before serving.
Yields three sliders.
Recipe from The Brass Tap
1600 E. 8th Ave.
Chop Chop with Roasted Garlic Mash & The Devil’s Eggs
Fire up the grill for this pork chop recipe created by Alex Leinhauser, chef at The Local — one of South Tampa’s newest restaurant offerings. You’ll find his tips and tricks throughout the recipes below, including easy at-home (or at-parking lot) alternatives for preparation. Prep the chops ahead of time to put on the grill when you get to your tailgate. Don’t miss the recipe for Leinhauser’s spin on deviled eggs — available exclusively online at tampamagazines.com.
2 bone-in pork chops (preferably Frenched pork chops)
1 apple (Granny Smith, Honeycrisp or ambrosia)
1 ½ cups apple cider
2 oz. brandy
1 oz. roux (flour and butter)
4 sage leaves
Salt/pepper to taste
1 lb. potatoes for mash
½ lb. unsalted butter, softened (not melted)
2 oz. heavy cream
½ clove of garlic, roasted
Put whole garlic cloves into the oven to roast. Take out at the same time the potatoes are done.
Triple wash the potatoes. Peel skin and cut into 2-inch pieces.
Boil for 15-20 minutes. The potatoes are ready when they can be broken by a fork with minimal effort.
If available, take a mesh strainer and press the cooked potatoes through it into a bowl. This is a time-consuming step, but it ensures you have no lumps in your mash.
Whip in the butter, cream and roasted garlic.
Cut apple into 8 slices; keep them thick.
In a sauce pot, add 2 oz. of butter and the sage, allowing butter to brown.
Once you smell “caramel,” add the apples and sauté for 2 minutes to get the color on apples.
Add brandy, and allow the alcohol to burn off.
Add apple cider and bring to a boil.
Add the roux, and make sure to whisk well to allow the roux to distribute evenly and not let it clump.
Add salt and pepper to taste.
Have grill ready around 500℉.
Rub chops lightly with oil, salt and pepper, then place on the grill.
For chops that average around 8 oz. each, turn them 45 degrees after 2 minutes. Flip the chops after 3 minutes. Turn the chops 45 degrees again after 3 minutes for a lightly medium-well pork chop.
Place mashed potatoes on the center of the plate. Layer the pork chops on top of the mash. Top with apple gravy, to taste.
The Devil’s Eggs
1 dozen eggs
2 jalapeños (1 minced, 1 sliced)
4 slices of 14/18-count bacon cooked (3 minced, cut into squares for presentation)
1 tbsp. Creole mustard
4 oz. mayonnaise
2 tsp. salt/pepper
1 tsp. lemon juice
4 cups flour
6 cups egg wash
4 cups panko bread crumbs
Boil eggs for 15 minutes in the shell with a dash of baking soda. When done, place in a bowl of ice water to cool for approximately 10 minutes.
Remove the shells from the eggs using your preferred method. After the shells are removed, split the eggs in half vertically and separate the whites from the yolks using a spoon. Place whites in one bowl and yolks in another.
Fill up the bowl containing the egg whites with water to help remove the yolk residue.
To the yolks, add the mayonnaise, Creole mustard, minced jalapeño and bacon, lemon juice, salt and pepper.
Use food processor to blend. Alternatively, mix using a firm whisk or large fork. Be mindful of stubborn lumps of yolk that may hide under mayonnaise.
Once the mixture is smooth, whip to create a fluffier final product.
Heat oil to fry the egg whites to 350℉.
Pat the white dry with a towel. Dip the white in flour, followed by egg wash and panko.
Tip from chef Alex Leinhauser: “A good rule for everyone to go by when dredging is one hand wet, one hand dry. Don’t dip hands covered with flour in the wet mix or vice versa.”
Once the white is battered, drop it in the oil for 45 seconds to a minute. Pull out and allow excess oil to drain.
In a piping bag (or zip-close baggie with the corner cut off), add the yolk filling. Fill each egg thoroughly. Stick one piece of bacon and one jalapeño directly in the yolk.
3701 W. Henderson Blvd.
No, tailgate foods are not typically known for their nutritional value. Maybe split the difference between healthy(ish) and tasty with buffalo cauliflower, a dish that seems to be popping up on menus in different variations all across Tampa — including at Cask Social Kitchen, where you can find the dish below.. These bite-sized morsels give the satisfying crunch of French fries and the classic spice of a chicken wing but with a better-for-you inside perfect for everyone at your party. Cut out even more calories (and make cleanup easier) with an air fryer, like the Philips Air Fryer VivaTurboStar ($200; available at Amazon, Bed, Bath and Beyond, and Walmart).
1 head of cauliflower
½ cup flour
½ tsp salt
¼ tsp black pepper
½ tsp Chef Paul Prudhommes Blackened Redfish Magic Seasoning
2 tbsp. butter
⅔ cup Frank’s Red Hot Sauce
Breadcrumbs of your choice, to taste
Mix flour, pepper, salt and magic seasoning together. Set aside.
Cut cauliflower into bite-sized pieces.
Boil cauliflower for six minutes.
After boiling, blanch the cauliflower.
In separate bowl, crack eggs and mix.
Dip cauliflower in flour mixture, followed by egg, and end in breadcrumbs of your choice.
In separate bowl, stir together melted butter and buffalo sauce and set aside.
Fry cauliflower for two minutes.
Toss cauliflower in hot sauce mixture.
Serve with a side of fresh ranch dressing.
Cask Social Kitchen
208 S. Howard Ave.
Tampa, FL 33606