The Bob Bowden (physics '58; Ph.D. '63) family ritual is to take none other than the HokieBird tailgating. Yes, a life-sized HokieBird accompanies the family in their 1968 short-bed Chevy pickup truck. Their special guest garners waves, cheers, honks, and other signs of Hokie spirit on the drive to and from the game. While the family eats, their HokieBird usually sits on the tailgate of the truck, always a favorite of kids of all ages and a prime choice for that special Kodak moment.

Today, the families' tailgates include two tents; tables for food and refreshments; grills; a generator for blenders, Crock Pots, and toaster ovens; several coolers for drinks; and trash cans. And if the weather is cool? Not a problem: the tents include sides and heaters. The tailgates also feature a satellite dish with Tivo for pre- and post-game television watching and a picnic table and folding chairs. In 2005, several extra guests were accommodated thanks to a pig-roasting grill. If they sound prepared, that's because each year, before the first home game, the Nottinghams have a trial-run tailgate in their back yard, setting up the tents, checking supplies, and cooking on the grills to make sure that everything is set for the season.

About 50 regulars come or stop by these tailgates. At other times, some familiar faces can be spotted, including Ace Custis, Bimbo Coles, Ray Crittenden (liberal arts and sciences '92), College of Science Dean Lay Nam Chang, and former President Paul Torgersen. Luckily, their tailgates always offer more than enough food, all of it delicious and most of it homemade. Favorites include Lebanese food, large shrimp, oysters, pork barbecue, Crock Pot macaroni and cheese or Crock Pot spaghetti, and lamb chops.

1 lb. ground turkey breast
1/2 small onion, grated
2 cloves garlic, grated
1/4 cup parsley, chopped
Salt and freshly ground black pepper
1 package crumbled blue cheese
2 tablespoons butter
1/2 cup hot sauce
3 scallions, green and white parts sliced
Extra-virgin olive oil
A couple of handfuls celery sticks
A couple of handfuls carrot sticks

Ahead of time:
In a large bowl, mix the turkey, onion, garlic, and parsley. Add salt and pepper to taste. Place about two tablespoons of the mixture in your hand and press a clump of the blue cheese into the center. Shape the meat around the cheese to form a ball. Store in sealable container. Melt the butter in a saucepan over medium heat, and then add hot sauce. Transfer to a sealable container.

At the tailgate:
Arrange meatballs on a nonstick baking sheet and drizzle with olive oil. Grill until meatballs are thoroughly cooked. Use a small sauce pan to reheat the butter-hot-sauce mixture. (For best results, use a gas grill slow cooker.) Once meatballs are cooked, toss in hot sauce mixture until completely coated. Transfer to serving dish and garnish with carrot and celery sticks on the side.

Submitted by Erica (Weikel) Muddiman '02, pictured above with her husband

Ahead of time:
Cut jalapenos lengthwise and remove most of the seeds (which make the peppers hotter). Brown the hot Italian sausage, making sure that the sausage is very well ground, and drain the grease. Remove the cream cheese from the package and microwave it for about 90 seconds. Mix the sausage with the cream cheese, and then stuff each jalapeno with the mixture, approximately one tablespoon in each pepper. Wrap the jalapeno horizontally with a half slice of uncooked bacon, then secure with a toothpick. Bake the H-O-K-I-E Poppers in the oven for about 45 minutes at 350 degrees or until the bacon is completely cooked.

(Alternate option) At the tailgate:
Grill the uncooked poppers for about 60 minutes on the grill or until the bacon is completed cooked. Makes 40 poppers.

Submitted by Debbie Barackman-Flippo (marketing '83)