It’s almost here—the fall athletics season. There’s nothing like walking into Ron and Joyce Schipper Stadium or the Central College soccer field on a crisp afternoon under a bright blue sky to watch the Dutch take on their rivals. The ball flies, the crowd cheers and everyone joins in singing “Hoo-rah, hoo-rah! Central! Central! Rah-rah!”
This fall, Central will host a post-game tailgate Saturday, Sept. 9. Stop by after the game for light snacks, a cash bar and mingling with other alumni and Central Dutch fans in the Pacha Family Lobby in P.H. Kuyper Gymnasium from post-game until 5:30 p.m.
If you want to take your own tailgating to the next level, here is a quick guide to tailgating at Central, plus a recipe for Dynamite Dutch Drummies.
Game Times Sept. 9
Football vs. Augustana (Ill.) at 1 p.m.; women’s soccer vs. Wis.-Oshkosh at 2 p.m.
Tailgate With The Dutch
Make a day of it by showing up for a pre-game tailgate. You don’t need a lot of expensive equipment or fancy food—just pop the trunk, unpack some lawn chairs and open a bag of chips. Want to upgrade your tailgate experience? Check out the following tips.
Find the best spot
The largest area of visitor parking is located in the lot near A. N. Kuyper Athletics Complex. Alumni may remember this as the “Green” freshmen lot. Get there early to claim your space and relax before the game.
Bring the jams
A proper tailgate needs music, and these days you have many choices of wireless portable speakers. Make sure your phone is preloaded with your favorites (ahem, fight song!).
It’s game on
In addition to snacks and tunes, you’ll want some games to play while hanging out. Bring your bags, ladder toss or simply a football to throw around.
Dynamite Dutch Drummies
These drumsticks are a little sweet, a little spicy and have a whole lot of flavor. But what’s our favorite part? It has to be the bright-red sauce.
Serves 4 or 5
- ½ cup sriracha
- ½ cup strawberry jelly
- 1 tablespoon rice vinegar
- 12 large chicken drumsticks
Mix sriracha, jelly and rice vinegar in a small saucepan and heat on medium-high until bubbling. Let cool.
Rub drumsticks with salt and pepper. Place in refrigerator to chill for one hour. Preheat oven to 425 degrees. Line a baking sheet with foil, then place a wire rack on top. Arrange drumsticks on rack and roast for 40-50 minutes, or until skin is crispy and any juices run clear, turning once. Remove from oven and let cool slightly.
Transfer drumsticks to a bowl and add sauce. Toss lightly to coat. Replace drumsticks on rack and roast about 15 minutes more, or until glaze solidifies. Can serve remaining sauce with drummies.
(Drummies can be made ahead and eaten cold or reheated. You can also substitute wings for drumsticks.)