To say that Ron Wade totes more than a ticket to a Chattanooga Mocs football game would be an understatement.
Wade, a former Mocs football player, is part of a five-man crew who tailgate together. They arrive with coolers, grills, portable appliances and enough food to feed the dozens of friends and family who tag along or stop by their reserved space at First Tennessee Pavilion.
They call their team Mocs and Docs because three out of the five are doctors. In addition to Wade, members include his son-in-law, Dr. Chris Haddock; Dr. Truman Anderson; Dr. Harvey Ouzts; and Nubby Napolitano. All except Haddock were members of the Mocs football team from 1964-1968, back when UTC was known as UC, the University of Chattanooga.
“We have a ball tailgating,” Wade said. “I got one of the biggest spaces for us at the pavilion. And there’s cable TV at every space. We bring our TV, and it runs constantly from 9:30 in the morning when we get there till the end of the game. We have everything going on.”
But it’s all centered around the food. For the first game of the season, Low Country boil was the menu highlight. The following week, it was barbecue. When the Mocs take on the Georgia Southern Eagles at the next home game, Oct. 16, chili will be served.
“We don’t just throw the food together,” Wade said. “We do it all according to a timeline and plan the menu five days before the game so we’ll know who’s making the main dishes and who’s bringing the sides.”
Though he’s a Georgia Bulldogs fan, Haddock enjoys tailgating with the crew. As a member of Team Mocs and Docs, he’s in charge of making the main entree.
Haddock started tailgating as a student at the University of Georgia and can even lay claim to having his techniques featured on a Turner South “Blue Ribbon” episode. A family medicine doctor in Ringgold, Ga., he said cooking for tailgate gatherings is a passion.
“I’ve got a Southern Steamer for Low Country boils that cooks enough for 70 to 80 people and a large outdoor burner that can hold enough chili for that many people, too,” Haddock said.
Another long-standing tradition for Mocs and Docs is banana pudding for dessert.
“John Harris is our close friend and tailgates with us a lot,” Wade said. “We love his banana pudding. When he doesn’t come, we always get it from a restaurant and bring it. But we always have it, no matter what.”
Tailgating isn’t all about food, though.
“We enjoy the camaraderie of it,” Wade said. “People come up and see the Mocs and Docs sign, and they may not even know us, but we invite them to eat with us.”
Here are some of Haddock’s favorite recipes.
Chris’ Chili
2 pounds ground beef or venison
1 large white onion, chopped
1 green pepper, chopped
4 tablespoons chili powder
3 tablespoons garlic powder
2 tablespoons cumin
Salt and pepper, to taste
1 (14-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
1 (14-ounce) can red kidney beans
1 (14-ounce) can pinto beans
Water or beer
Brown the ground beef/venison and drain fat, grease. Add diced onions and green peppers to pot and cover. Stir often. Add chili powder, garlic powder, cumin, salt and pepper, to taste. Once veggies soften, add tomatoes, tomato sauce and beans. Stir well and add some water or beer to thin it out to desired consistency. Bring to a boil, then reduce heat and let simmer for 1-2 hours, adding more spices as needed to taste. If it’s too thin, stir in a little sifted flour to thicken. Serve with crackers, grated cheese, sour cream and hot sauce on the side. Makes 6-8 servings. Easily doubled for a crowd.
Low Country Boil
2 limes
2 lemons
2 large onions
1 can Old Bay seafood seasoning per every 15 people
1-4 Zatarain’s crab boil seasoning packets (one for every 15 people)
1/3 to 1/2 pound of mushrooms per person
1/2 pound of smoked sausage per person (preferably Roger Wood Lumber Jack brand or Carolina Pride, but any will do)
1-2 niblet ears of corn per person (small ears of corn found in frozen-food section)
1/3 to 1/2 pound of shrimp per person (frozen, unpeeled is OK)
Cocktail sauce
Horseradish
Get a large cook pot with strainer and an outdoor propane cooker stand. Add several gallons of water, enough to cover all ingredients when added to the pot. Cut limes and lemons in half, and squeeze into pot when you start to heat the water to a low boil. Cut onions in half and add to pot. Add Old Bay seasoning and crab boil packets. Add the sausage (cut into 1/2- to 3/4-inch size) and the mushrooms (the longer they cook, the spicier end-product you’ll have). These can cook for as little as 30 minutes, but they can cook for 2 hours if time allows. Add the corn and cook another 10-15 minutes, then add the shrimp. The shrimp will need to cook only 3-5 minutes till pink. Otherwise, they will get tough. Pull the strainer out with all the food, dump on a table covered with newspaper, set out cocktail sauce with some horseradish and enjoy.
Tip: If using a Southern Steamer, set strainer over the hot water and it will stay warm for an hour or two.
Note: Potatoes are traditionally included in Low Country boil; however, Haddock said he doesn’t use them. They can be done in a separate pot if desired.
Chris’ Pork Shoulder
Pork shoulders or butts
Mustard
Dry rub of choice
Aluminum pan
Hickory wood and charcoal
Cider vinegar
Apple juice
Barbecue sauce (your favorite)
The night before, coat the pork in a thin layer of mustard and liberally apply the dry rub. Set the smoker up for indirect cooking, and heat to 250 F with hickory chunks mixed in with charcoal. Place an aluminum pan below the grate and fill with equal parts cider vinegar and apple juice. Place pork over indirect heat and cook to an internal temperature of 195 F (12-20 hours depending on size of the pork). When tender, remove from heat, pull/chop meat and serve with traditional fixings and sauce.
Tailgating tip
Buy items – napkins, plates, cups and certain foods – in bulk from places such as Sam’s or Chattanooga Restaurant Supply on East 11th Street. You’ll get more for your money.