Smokehouse to Vineyard: It's Tailgating Time In Tennessee!

{Smokehouse to Vineyard}

      It’s Tailgating Time In Tennessee...

Ahhhhhh. College football season is in the air. For at least the next 16 weeks, college football fans have the pleasure of following their favorite team in a quest for glory. A few teams played their first game last week. SEC play starts Thursday night, but most importantly, my beloved Vols play this Saturday. It’s one of the most highly anticipated seasons in recent memory, and I for one can hardly wait to see what the future holds. But we all know that college game day is about more than the game of football. It’s also about the tailgating, and no one does it better than we do in the South.

For the 2015 football season, SEC teams dominate top college football best tailgating/best atmosphere rankings. Bleacher Report has 10 SEC teams in the top 25, 7 in the top 10. Tennessee ranks 4^th. USA Today has five SEC schools on its top 10 list, with Tennessee also ranking 4^th. NFL.com has the Vols tied at 15, with six other SEC schools in the top 15. Southerners know how to throw a party. In the South, tailgating comes second to only one other social event – a wedding.

So what makes a good tailgate party? 

That’s simple: family, friends, great drinks and even better food. 

A tailgate in the South wouldn’t be a tailgate without the wide array of food. LSU fans are famous for their unique Creole and Cajun dishes, while Texas A&M fans brag about their grilled fare. But here in Big Orange Country, we live and die by our barbeque. Some fans set up as early as the night before, smoking their favorite meats and treats overnight. Others start early morning doing the same. But the best of the tailgaters know the secret to an easy and enjoyable game day: bring in the Dead End. They have game day packages that appeal to any budget and any amount of people. Whether a “small” gathering of 20, or any multiple of that, there’s something for everyone. From smoked meats and sides, to appetizers and veggie trays, Dead End Barbeque has it all. Just be prepared for the visiting fan that stops by and chats a while. Here in Knoxville, we are well-known for our Southern hospitality. Don’t disappoint.

Let’s not forget the accompaniment to any good Dead End meal – the vino. 

Oh, I’m sure you’ll have your sodas, ice teas, bottled waters and cold brew, but don’t forget those of us who enjoy a refreshing glass of wine. Wine can be the perfect accessory on a warm game day. Whether you order the pulled pork, pulled chicken or smoked sausage, you can’t go wrong with glass of sangria. I recommend the Plaza Real Sangria from Spain. Made from Spanish grapes, this tastes like the real thing. It is subtly sweet, not overpowering, with hints of dark cherry, blackberry and wild strawberry.  Keep it simple by making a batch. Pour an entire bottle or two in a pitcher, adding frozen mixed berries to keep it cold. Pour over ice in your favorite glass and top with club soda for a little fizz. It’s that easy. 

Another great choice is single-serving, or .187 bottles of Prosecco, Italy’s version of bubbly. My favorite is Riondo Prosecco. It’s perfect for game days because it has a screw cap, and it’s small enough to fit in any cold beverage cooler. This light-bodied Prosecco is slightly sweet and bubbly, with hints of fresh fruit and a clean, delicate finish. Riondo would pair perfectly with the Dead End BBQ Meat & Cheese Tray or the Dead End BBQ Fruit Tray. Lastly, since most tailgates tend to get a little spicy, I would also recommend having a medium-sweet Riesling. My favorite is Blufeld Riesling from Mosel, Germany. This Riesling is semi-sweet, but has enough acidity to cut through sweetness, making way for another glass. It comes in a classic blue bottle, and like the Riondo, has a screw cap. This would be perfect with the Dead End BBQ Buffalo Chicken Dip or any meat with the spiciest sauce you can handle.

There’s nothing quite like game day in the South. Not much compares to spending a day with family, friends and sometimes strangers, enjoying the simple things in life: football, fellowship and great food. I hope you enjoy this season, and I hope that as you follow your team on its quest for glory, that you take the time to enjoy some Dead End Barbeque and some Vino! 

-Kim

Smokehouse to Vineyard: Southern Roots

{Smokehouse to Vineyard}

      A George’s Blog Series

Growing up in the South, I am no stranger to barbecue. At every family reunion, summer shindig and pool party, some type of barbecue was on the table. Even the rehearsal dinner for my wedding involved a smoked pig, and that dinner served to join a Tennessee and a Kentucky family together for better or for worse. Believe me, after watching some games together, that dinner is still much appreciated!

My family is definitely not the only Southern kinfolk to enjoy each other’s company while eating some barbecue. In colonial times, pigs were a low-maintenance, low-cost way to feed a family. Much more pork was consumed than beef, and every piece of the pig was used for food in some way. Southerners had created a self-sufficient food supply, which became a source of pride for many. They rarely exported their product north, wanting to keep this Southern tradition to themselves. Soon, pig slaughtering became a time of celebration, with the family doing the butchering inviting their neighbors over to have a little fun and a lot of barbecue. However, the only thing missing was the Vino.

As barbecue restaurants continue to move from the picnic table to a more upscale venue, a pairing in addition to the traditional beer is needed. According to The Bounty Hunter Wine Bar and Smokin’ BBQ restaurant in Napa, California, “Pigs with Pinot” is the first rule of thumb. Pinot Noir can be an excellent pairing choice, especially since Pinots tend come in many different styles. Originating in Burgundy, France, but grown in regions all around the world, Pinots are most usually light to medium bodied, with light flavors of cherry, raspberry and mocha.

California Pinots from Sonoma, Los Carneros and Napa are a few of my favorites. If you like Sonoma wines, try the 2012 Don & Sons 100% Pinot Noir from the Sonoma Coast. It exhibits an inky ruby color and has aromas of wild strawberry, with a hint of vanilla. Its silky texture and lively tart raspberry flavors pair perfectly with smoked pork. Add a raspberry, chipotle bbq sauce and it’s even better. The 2013 Black Stallion Pinot Noir from Los Carneros is 97% Pinot with a little Syrah and Zinfandel added. In contrast to the subtlety of the Don & Sons, Black Stallion is voluptuous and full of rich flavors and soft tannins. Due to its pronounced acidity and subtle minerality, this wine goes well with the heavier and fattier part of the smoked pig.

For something in the middle of Don & Sons and the Black Stallion, try the 2012 Aquinas Pinot Noir from Napa Valley. This wine has 90% Pinot Noir with a little Petite Sirah and Grenache added. With a lively acidity, this wine pairs well with just about any part of the pig.  Aquinas is full of cranberry and raspberry tart flavors which is balanced with subtle clove and toasted marshmallow flavors.  The tannins of this wine are perfect with Dead End’s smoked bologna or burnt ends.

If you are looking for a perfect everyday Pinot pairing, try the Smoking Loon Pinot Noir. With a little more sweetness than the other three suggestions, this one is perfect with a Dead End appetizer, barbecued entree or for simply sipping with a group of friends on the patio. Both locations offer this one, so try it next time you are there.

Following the great Southern tradition of celebrating with friends and neighbors over barbecue, next time you’re near a Dead End BBQ, grab a seat on the patio and order your favorite dish. Invite your friends to join you, or make new ones while you’re there. Most importantly, don’t forget to ask your server for excellent pairing suggestion! 

-Kim