Husker Football Tailgate Report: Week 2

Not the beginning I wanted. Certainly not what the rest of Husker Nation wanted, but there were lots of positives so time to move forward. Coach Riley said the tunnel walk experience was “Awesome!” He said a lot more about his first week but that’s old news by now.

Grilling gameday burgers (photo credit Kelli Anne)

Up next for the Huskers is another jungle cat – the South Alabama Jaguars. They hail from the Sun Belt Conference with their college located in Mobile, Alabama and they are led by head coach Joey Jones. Their school colors are red and blue. I don’t know if you watched their team win the Raycom Media Camellia Bowl in December (’14), but they are returning 17 starters and are hoping to keep marking down “Ws” in 2015. Last week they beat Gardner-Webb 33-23. (yeah, I’d never heard of them either) Their receivers and tight ends have extensive experience and will keep the Husker secondary busy. Hopefully our D-Line will keep their QB busier.

Husker Sam in his stylish jumpsuit. (photo by Kelli Anne)

Now on to tailgate business. It’s a late snap for the BIG RED this week. A 7 pm kickoff means LOTS of time to tailgate. The weather also looks like it will be cooperating as well. After the Mother Nature threatened a heat-stroke inducing 95 degrees last week, the forecast is for low 70’s on Saturday! WOOHOO!!! Bring out the stylish gear like my good friend, Sam in his Husker Jumpsuit!

Remember, the key to not getting out of hand during a long tailgate period is to mix in food with all those hydrating beverages. Make sure you’re not skipping meals on gameday. No one likes an over-served, obnoxious fan. And no one likes having to take care of one either. With Blue again in the mix for the weekend matchup, I’m providing you with my favorite Black and Blue Cheeseburger recipe.

Black and Blue Cheeseburgers

1.5 lbs hamburger (go for the 80% lean, it will taste better)

1 medium egg

1 package of French onion soup mix

2 TBS bread crumbs

1 TBS Worcestershire sauce

garlic salt and pepper to taste

8 oz cream cheese

6 oz blue cheese crumbles (or more if you like)

Pepperjack cheese slices

Mix the first 6 ingredients together and let it chill in the fridge for about an hour. Patty them and grill ’em up! Next mix up 6 oz of blue cheese crumbles with 8 oz. cream cheese. You can use the whipped version if you don’t want to spend the time waiting for the cream cheese to reach room temperature. You want it spreadable. After grilling your burger, schmear (yes I meant to spell it that way) a helping of the blue cheese and cream cheese mixture on the burger and top with a slice of pepperjack cheese. Place it back on the grill to melt the top layer and ENJOY!