The first home game of the season is this weekend, and what better way to celebrate than with a few tailgating dishes from local culinary kings. In the August issue of 225, we took a look at some delicious grub served up by fans at past tailgates that will take the edge off all that Saturday pre-gaming. One option is Michael St. Romain’s deer and wild hog chili. He makes nearly four gallons, which goes quick among friends at his tailgate spot near the LSU Veterinary School. Read the full story for more ideas and tips.
‘225’: Try these game-day dishes
