There are few things more exciting in Austin than game day at the University of Texas. The energy around Darrell K Royal–Texas Memorial Stadium is electric — burnt orange everywhere, fans piling in, and music spilling out from tailgates. This year, I had the incredible opportunity to be an official cook at one of the sponsored tailgates, and it was an experience I won’t soon forget.

Getting Set Up for the Day

The day started bright and early. Our car was packed to the brim with food, gear, and griddle supplies. When we pulled up to our spot — right on the corner by the stadium entrance — I knew we had landed in a prime location. Thousands of fans streamed by on their way to the game, and we were right in the middle of it all.

This wasn’t just any tailgate. Sponsors had set up bars with local Texas liquors, big screen TVs so people could watch the game outside, and a lively crowd that just kept growing. My role? Cooking for 50 to 100 hungry fans, with my trusty Blackstone 28-inch Flex Fold griddle leading the charge.

Feeding the Crowd: Mexican Street Corn & Chicken Tinga Tacos

I wanted to showcase dishes that were crowd-pleasers but still had a distinct Texas flair. First up was Mexican street corn — cooked in massive batches right on the Blackstone. I tossed frozen sweet corn with butter, tequila lime seasoning, and fresh lime juice, then folded in mayo, cilantro, crema, and a generous dusting of cojita cheese. To finish it off, I sprinkled on crushed Hot Cheetos for a little kick and color.

Next came the star of the show: Chicken Tinga Tacos. I had prepped the chicken overnight in a slow cooker with tomatoes, onions, chipotle peppers in adobo, broth, and spices. On-site, it was all about crisping up tortillas in oil, layering on cheese, and loading them with smoky shredded chicken before folding them into quesadilla-style tacos. With dozens cooking at once, it became a fast-paced rhythm — flip, fill, fold, repeat — until trays of tacos were ready to serve.

The Blackstone in Action

Cooking for a crowd of this size takes equipment you can rely on, and the Blackstone didn’t disappoint. The Flex Fold griddle handled two giant bags of corn without issue and gave me the space to crank out over a dozen tacos at once. I kept the heat low for tortillas so they didn’t overcook, and shifted things around to keep everything cooking evenly.

What really stood out, though, was how the food itself became the centerpiece of the tailgate. People gathered around to watch the sizzling corn, the cheese melting into tortillas, and the chicken hitting the griddle. It was a reminder that tailgating isn’t just about the game — it’s about community, food, and creating an experience together.

A Memorable First Game Day as an Official Cook

By the end of the day, we had fed a crowd that kept growing as kickoff approached. Fans came back for seconds (and thirds), and conversations flowed over tacos and street corn. Between the sponsors, the music, the energy of the stadium, and the food, the whole thing felt larger than life — a true Texas-sized tailgate.

For me, being invited to cook at this event was an honor. It’s not every day you get to combine your love of cooking, your Blackstone skills, and the passion of Longhorn football into one unforgettable experience.