There are tailgates, and then there’s Georgia-Florida weekend. For generations of Bulldog fans, the annual trek to Jacksonville has been about more than football. It’s a reunion of friends and one of the best weekends on the college football calendar.

While the Dawgs and Gators battle it out in Atlanta this year, our hearts will be on the banks of the St. Johns River in Lot A, where we’ve spent countless Saturdays surrounded by good friends, great food and a sea of red and black.

For our crew, no Georgia-Florida tailgate is complete without Southern Soul Barbeque. Each year, we transport a taste of the Golden Isles from St. Simons Island to Jacksonville, with pulled pork, brisket and smoked turkey always making the trip. It’s a winning lineup before the Dawgs even take the field!

Since our beloved Lot A won’t be hosting us this year, we’re sharing the recipe for one of our favorites, Southern Soul’s smoked fish dip, along with barbecue tips from pitmaster Harrison Sapp so you can bring a little SSBBQ spirit to your tailgate wherever you land this year.

Smoked Fish Dip

INGREDIENTS

1 quart (4 cups) Duke’s mayonnaise

1⁄3 lb. cream cheese, softened

1 tbsp. Texas Pete hot sauce

2 tbsp. fresh-squeezed lemon juice

1 tbsp. Worcestershire sauce

1 tbsp. Old Bay seasoning

Fresh parsley, 1 big handful, chopped

2 tbsp. minced shallot

2 tsp. horseradish

1⁄4 cup heavy cream

1 tbsp. capers (optional)

3 lb. of your favorite smoked fish (store-bought or homemade), flaked

PREPARATION

Chefs’ notes: “This dip always goes fast when we put it out. Our favorite fish to smoke for dips is local king mackerel. It has the perfect oil content and stands up to the smoke. Mullet and mahi-mahi are also really good, but any smoked fish or even oysters will work with this versatile base.”

In a large mixing bowl, whisk together all ingredients except fish. Make sure everything is fully blended, then fold in the fish. Transfer to a large, shallow serving dish and serve with crackers and veggies. 

For the fish, they used fresh swordfish that they smoked at SSBBQ.

Overnight Rule – you want it dry so I like to leave my fish in the fridge overnight after I smoke it so the skin holds the smoke and then the exterior will be crisp. You should also let the dip meld flavors overnight when you put the dip together.

Be Prepared and Have Fun – when you are grilling, barbequing or smoking, get ready and have all your ingredients so you don’t leave your post while cooking.  Our family makes it fun and my wife Kitty says she knows when the food is going to be good based on what music I am playing. Louis Armstrong and jazz mean really good food!

Clean as You Go – I grew up with lots of cooks in our kitchen having fun so I am used to it. My siblings and I knew if you didn’t help mom cook then you did more dishes and she could stack them as tall as us. I learned to cook young. And now I clean as I go.