I can’t think of a much better feeling then getting off of work a little early and heading out to the parking lots and tailgate fields around Dowdy-Ficklen Stadium to get ready for a Thursday night game on ESPN against the Virginia Tech Hokies. The buzz around Greenville must be incredible as everyone prepares for the big night.
Due to some space restrictions being enforced for tailgating by ECU, tow-behind cookers are off-limits during tailgating for the game. This is a nightmare for many eastern North Carolinians who associate tailgating with cooking a hog at their tailgate spot and letting friends and family feed off of it. It is tough to beat the dedication that these cooks put into their hog as they sip liquor and work the secret rubs and ingredients throughout the night as they prepare for the next day.
Another thing that will be strictly enforced by the university is the time that tailgaters will be allowed to enter the tailgating grounds which is 4:00 p.m. at the absolute earliest. This only leaves 3 1/2 of tailgating which never seems to be enough. I understand where the university is coming from on this one. We are going to be on national television and we don’t want a bunch of black-out college students running around Dowdy-Ficklen and being caught on tape by ESPN. Here is an article from ECUPirates.com with more information about the parking restrictions.
Since tow-behind cookers are outlawed for Thursday night, I thought I would try to help you out with a nice little Hokie recipe to make your tailgate a little tastier in the absence of the tow-behind cooker. It takes 10 hours to cook so you can sit around drink with your tailgating buddies all night as you constantly baste the Hokie with juices and smoke the hell out of it.
WARNING: Trying to move The Smokin’ Hokie while cooking it in a vehicle is probably a bad idea so try to time the recipe so you can pull the bird out of the smoker right as you are about to leave to park at the tailgate.
The Smokin’ Hokie
Prep Time: 20 Min
Cook Time: 10 Hrs
Ready In: 10 Hrs 20 Min
- 1 (10 pound) whole turkey, neck and giblets removed
- 4 cloves garlic, crushed
- 2 tablespoons seasoned salt
- 1/2 cup butter
- 2 (12 fluid ounce) cans cola-flavored carbonated beverage
- 1 apple, quartered
- 1 onion, quartered
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.