Anatomy of a Tailgate

At LSU, tailgating is more than a pre-game party — it’s tradition. It’s waking up at dawn to claim your spot, firing up the jambalaya pot, and being surrounded by generations of Tiger fans who know how to do game day right. From the food and the music to the setups that look more like outdoor living rooms than parking spots, LSU tailgates are in a league of their own.

We’re taking a closer look at three unique tailgates that showcase the creativity, dedication, and Tiger pride that make Saturdays in Baton Rouge something special.

Damn Strong Tailgating

Have you ever eaten “Super Gator” at an LSU tailgate? It’s two Boston Butt roasts fileted and tied together with tenderloins forming the tail and legs. When stuffed with meat and wrapped in bacon, it looks like a skinned alligator (and tastes great, too).

Thus explains Dr. Stephen Cannon of Crowley, founder of Damn Strong Tailgating, a tradition in the hayfield lot adjacent to Alex Box Stadium since 2004. “I started tailgating with my mom and dad, and it just grew from that,” he says. “Now, we have 35 core members and feed anywhere from 50-250 people at each tailgate.

“I’d love to tell you I didn’t know,” says Cannon, when asked if he thought their party would grow this exponentially. “But, others in my family would say I don’t do anything halfway.”

Exponentially, Damn Strong Tailgating grew from one truck’s tailgate to several trucks, a 12’ trailer, 2 10x20 tents, and a custom van. This year, they’re rolling out something new – a Fireball cooler, integrating it with LED lights and a fog machine, so when one takes a shot of Fireball, red and orange “fire” will come from it.

The krewe, incorporated as a business, has a website, merchandise, and its own Spotify playlist. Planning for home football games starts in the spring.

“We have a lottery for who gets to cook,” explains Cannon, whose wife, Nicole, assists him. “Two people cook, two assist for every game. You have to earn your way into cooking. First, you're a sous chef to help another chef. Then you bring items for the cook. Then, if you make the cut, …”

On the way to Baton Rouge, Cannon always stops by Kartchner’s for boudin and other specialty meats. Menu items could include stuffed chicken thighs, armadillo eggs (stuffed jalapenos), gumbo, chili, sauce picante, pastalaya, and/or barbecue. A member couple from Metairie always brings Italian dishes. “We usually have ribs,” says Cannon. “There’s always a smoker there.” 

Members have cooked for the coaching staff, regularly feed the cheerleaders, and tailgated with the CEO of Igloo unknowingly. “We didn’t realize it until three free Igloo ice chests were delivered to us.”

Of course, there’s much more to these events than food. They have a bar with premium liquor, a karaoke setup, and logo-printed paper goods. While there’s a lot of business to tend to, Damn Strong Tailgating is really one big family.

“Our core members – we see each other year-round at dance recitals, weddings, and birthday parties. If you can imagine, you cross Mardi Gras with a family reunion. Come once and you get hooked.”

DVA Tailgating

Zach Rau and the DVA tailgaters’ philosophy is “be different from.”

Sure, they prepare the expected foods like jambalaya and barbecue for their home game events, but Rau, as the main chef, tries different fare like Mexican-themed dishes. For the Texas A&M home game during Thanksgiving week last football season, the menu consisted of two fried turkeys, which yielded turkey tacos with cranberry sauce, traditional Thanksgiving sides, and pans of pumpkin spice squares for dessert.

“We don’t want to get in a rut,” says Rau, a self-taught cook who gleaned important lessons watching his New Orleans grandmother. “We want to see how we can stretch ourselves.”

Most of the DVA crew were in Tiger Band together, including co-captain Joey Binning, Adam Henderson, and John “Podkatt” Guyote. They have been gathering with 15 or so regulars near the Campus Mounds since 2009, with Rau taking over as captain in 2014.

“Joey loads our trailer – nothing happens without him,” says Rau.

During their first season tailgating, Rau would prepare one to two pork butts on his 2013 Christmas present, a Weber smoker.

“Now we do eight pork butts, up to 70-80 pounds of meat, and serve with dirty rice, smoked mac and cheese, and cornbread.”

Rau progressed from the smoker to learning everything he could about cooking in a black pot, using one he bought from Binning. Lately, he cooks using a Glen Dutch oven. Also, having access to two fryers, Rau will prepare shrimp, fish, and hushpuppies.

DVA Tailgating has been heavily promoted through social media, attracting not only local attention but mentions on BuzzFeed and Yahoo, resulting in DVA hosting influencers, media members, and sportscasters.

“We put our menus out on Insta and Facebook, so people see it,” says Rau. “Smaller tailgates might have 40-50 people; larger ones might have 120 or more.”

Planning for the upcoming season starts in March, when ideas for menus are tossed around, keeping in mind that September games should have lighter fare and saving gumbo-type dishes for November.

Since they started as youthful graduates, members of DVA tailgating have evolved to marriage and children. During this time, they have even held bachelor party tailgates at away football games. Rau and his wife, Ali, met during their time at LSU. He works in special projects for the Louisiana Office of Planning and Budget, and she is a physician’s assistant. With more demands put on each of the DVA team, Rau relishes their tailgating antics

“It may not last forever,” he says.

The Island-Another Successful Tailgate

Going into their 40th tailgate season, Another Successful Tailgate has certainly amplified the meaning of the name. Because of their longevity and the number of people from around the country they’ve befriended at their stakeout at the southwest corner of the old motorhome lot, they feel like unofficial LSU ambassadors.

“It’s almost like we’re an extended arm of the university,” says Kelly Walker, who heads up the group. “We’ve had three different families from Connecticut who have sent their kids to LSU.” It’s their extroverted hospitality that draws people in first. Then, there’s the bonus that most of these krewe members, like Walker, are retired law enforcement professionals.

A stranger from San Bernardino, Ca. showed up a few times, wanting to feel the excitement of a big-time SEC football game. He and Walker become fast friends. His daughter and the daughter of someone else who works in his office are now LSU students.

Here’s how it starts: Walker uses a microphone to call out to another stranger: “You’re not from Louisiana, I can tell."  Response: “No, I’m from Wisconsin on an all-guys trip.” Walker: “Well, you’ve found your spot. Get a plate and have a cocktail.”

Food is steeped in tradition as well. Fried chicken is always served at the first game. Cannatella’s sends over specialties for “Italian Day.” Mike Anderson’s provides food for “Seafood Day.” Member Chuck Smith cooks gumbo. Then, there’s the expected fare: jambalaya and white beans, barbecue ribs. And, the unexpected: a whole bologna soaked in applesauce or the time someone picked up liters of screwdrivers from Fred’s.

“On any given Saturday, we feed and drink a couple hundred people,” says Walker. “I’ve been very blessed to have the opportunity to meet people from all over the world.” In their parking lot, Walker says they’ve had some of the same tailgate neighbors for 20 years, mentioning Clayton Mitchell of Tigeritaville and Justin Peck.

Another Successful Tailgate started going on the road for away football games some 20 years ago, making use of law enforcement connections to secure parking places for their motorhome convoy.

Back at home, Another Successful Tailgate began showing up at LSU Baseball games a decade ago. “Baseball is a marathon,” jokes Kelly “Football is an all-out war.”

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